8 Plant Protein Sources

2. Tempeh - an Indonesian soybean which is fermented and can be used as a meat replacer in recipes. 18 grams per a serving.

3. Pumpkin Seeds - a great source of protein and healthy fat that can be sprinkled on top of soups or a snack. 12 grams per a serving.

4. Hemp Seeds - easily added to smoothies, overnight oats or yogurt. Six grams per serving.

5. Quinoa - an ancient grain which can be used as a rice replacer in recipes. Eight grams per serving.

6. Black Beans - a great addition to any meal, and can be added to chili or used to make hummus. 15 grams per serving.

7. Lentils - used in traditional Indian recipes and makes a great addition to minestrone soup. 18 grams of protein per serving.

8. Chickpeas - used in hummus or as a snack, served warm or cold, they are Hinton’s favorite plant protein. Six grams of protein per serving.

Moroccan Chickpeas

Yields: 2 servings

1 Tbsp coconut oil

1 garlic clove, minced

½ red onion, diced

1 can chickpeas, drained

1 tsp paprika

½ tsp fennel seeds

½ tsp ground nutmeg

½ tsp ground turmeric

2 Tbsp maple syrup

Heat coconut oil in a frying pan. Sauté garlic and red onion until onion begins to brown. Add chickpeas and remaining ingredients. Lightly fry for 2-3 minutes. Serve warm or cold.

Recipes courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @GFMomCertified.