This is the question I get more than almost anything else. And I get it. When I first shifted to eating more plants, protein felt like the thing I had to defend constantly. But here's what I know now. Getting enough protein on a plant-based diet is completely doable. You just have to be a little intentional about it. Here's what actually works: - 𝗞𝗻𝗼𝘄 𝘆𝗼𝘂𝗿 𝘀𝗼𝘂𝗿𝗰𝗲𝘀. Lentils, chickpeas, black beans, tofu, tempeh, edamame, hemp seeds, and quinoa are your best friends. These aren't sad substitutes. They're genuinely powerful foods that keep you full and fuel your body well. - 𝗔𝗶𝗺 𝗳𝗼𝗿 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗮𝘁 𝗲𝘃𝗲𝗿𝘆 𝗺𝗲𝗮𝗹. Don't try to hit your intake all at once. Spreading it throughout the day helps with absorption and keeps your energy steady. Even snacks count. - 𝗗𝗼𝗻'𝘁 𝗳𝗼𝗿𝗴𝗲𝘁 𝘁𝗵𝗲 𝘀𝗺𝗮𝗹𝗹 𝘀𝘁𝘂𝗳𝗳. Hemp seeds on your oatmeal. Nut butter on your toast. Pumpkin seeds on your salad. It adds up faster than you think. - 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗺𝗮𝘁𝘁𝗲𝗿𝘀 𝗲𝘀𝗽𝗲𝗰𝗶𝗮𝗹𝗹𝘆 𝗮𝘀 𝘄𝗲 𝗮𝗴𝗲. After 40, we naturally start losing muscle mass. Eating enough protein is one of the most important things we can do to protect our strength, metabolism, and long-term health. This is a longevity conversation, not just a fitness one. - 𝗬𝗼𝘂 𝗱𝗼𝗻'𝘁 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗰𝗼𝗺𝗯𝗶𝗻𝗲 𝗽𝗿𝗼𝘁𝗲𝗶𝗻𝘀 𝗮𝘁 𝗲𝘃𝗲𝗿𝘆 𝗺𝗲𝗮𝗹. This is an old myth. Your body pools amino acids throughout the day. Just eat a variety of whole plant foods and you'll cover your bases. I put together something to make this even easier for you. My Protein Toolkit walks you through exactly how to hit your protein goals on plants without obsessing over it. 💪 Find the Protein toolkit here: https://www.skool.com/nadia/classroom/2f70d306 What's your biggest challenge with protein right now? Tell me below! 👇

Today's lunch was a big salad: arugula, spring mix, cucumbers, bell peppers, pumpkin seeds, air fried tofu, the 3-2-1 dressing, and half a pita bread. What plant-based meals have you been eating? Share with us for inspo!

I was so full from today's smoothie, and I was really busy all day. At 3pm I realized I hadn't had lunch. 🤦🏻‍♀️ I didn't have anything prepared in the fridge. It's been one of those weeks.. But I did have half an avocado and Daring plant-based chicken. So I added both to some sourdough bread with hot sauce and everything seasoning. It was a quick, satisfying and balanced meal. Daring chicken isn't totally wfpb and oil-free, but I keep it in the freezer for times like this where I just need to eat something. Have you tried it before?

I've been taking advantage of the beautiful weather we've been having this weekend. Yesterday my husband and I walked almost 2 hours at a state park in Pennsylvania. Lots of movement this weekend! It feels so good after hibernating this winter. What are up to today?

Hi lovelies, This week’s recipe drop was actually inspired by one of you 👀 I had a request yesterday for mustard-free salad dressings, and it was such a good reminder that simple swaps can make a big difference. I already had a few go-to options, so I added them into the library for you today. I also wanted to keep things really practical this week… because let’s be honest, meal prep can feel overwhelming. So everything here is designed to be easy, versatile, and actually usable in real life. Find them inside the Recipe Library: https://www.skool.com/nadia/classroom/19b27397?md=167c678f2b284e4c82863f653d7ef880 ✨ 𝗡𝗲𝘄 𝗥𝗲𝗰𝗶𝗽𝗲𝘀 𝗧𝗵𝗶𝘀 𝗪𝗲𝗲𝗸 • Simple Garlic-Free Peanut Sauce • Maple Tahini Dressing • Crispy Tofu Meal Prep Bowls 𝗛𝗼𝘄 𝘁𝗼 𝗨𝘀𝗲 𝗧𝗵𝗲𝘀𝗲 • The dressings are perfect for salads, but also double as sauces, especially the peanut one (think noodles, stir fries, or even as a dip). • The tofu meal prep bowls are your plug-and-play lunches. Make them once and you’re set for a few days. • Mix and match everything depending on what you have. Nothing here needs to be followed perfectly to work. 🎧 𝗩𝗼𝗶𝗰𝗲 𝗡𝗼𝘁𝗲 (𝟮 𝗺𝗶𝗻𝘀) 👇🏼 I shared a quick note on keeping meals simple and how having a few go-to sauces and one solid meal prep option can take so much pressure off your week. If you try any of these, let me know how they go 💚 Nadia