I'll go first: This morning I made green protein smoothies, washed 2 lbs of berries, and marinated 3 lbs of tofu with lots of nooch 😅 👉 Your turn. What’s your “tell me you’re plant-based without telling me” moment?

@Duna Zurcher we hope you're having a wonderful birthday!! Enjoy your special day! 🎂🥳

I want to talk about protein for a second, because this is one of the most common things I see people getting stuck on. A lot of people want to eat more plant based, but then they immediately worry they are not getting enough protein. And honestly, that makes sense. There is so much noise out there. One person says you need way more protein, another says plants are not enough, and suddenly every meal feels like something you need to overthink. Most people are not actually failing at protein. They are just overwhelmed by information and second guessing themselves. This is exactly why, inside PPKC, I created a plant based protein cheat sheet. It is meant to make things simpler, not more complicated. It gives you clear options and ideas so you are not staring at your plate wondering if you did it “right.” And today, I’m also releasing a 5 day high protein meal plan for my premium members. This is just to show you what this can look like in real life, with simple meals you can actually make. These are the kinds of resources I focus on creating here because I know how confusing this can feel, and I know how loud the internet can be about food. My goal is always to filter out the noise and make things easier for you. If protein has been something you’ve been overthinking, start with the cheat sheet here: 👉 Plant-Powered Protein Cheat Sheet And if you’re in the Premium tier, you’ll see the 5 day meal plan waiting for you today too 💚 Let me know in the comments if protein has been something you’ve struggled with or overthought. You’re definitely not alone.

I wanted to share this question and then success stories with one of our members @Rebecca Arsena . In this post, she asked how to cook lentils without making them mushy, and how they always fall apart. In the comments, I shared some of my tips including this one: "What helps most is not overcooking them. I cook them in salted water, uncovered, and start checking them early. Once they’re just tender with a little bite, I drain them right away so they don’t keep cooking. I also save anything acidic, like lemon or vinegar, for the end." A week or two later, Rebecca tagged me on Instagram and had success! Love seeing these small wins turn into real confidence in the kitchen.

Describe your week so far using one emoji or GIF only.. Go 👇