Inside look

Inside look

Inside look

Inside look

10  Vegetarian foods she keeps in her kitchen to help her eat enough protein

Quinoa: A complete protein containing all nine essential amino acids, quinoa is versatile and can be used as a base for salads, bowls, or as a side dish.

Tofu: Made from soybeans, tofu is a versatile source of protein that can be used in stir-fries, soups, salads, and even desserts.

Lentils: High in protein and fiber, lentils are a pantry staple that can be used in soups, stews, salads, and vegetarian meatballs.

Chickpeas: Also known as garbanzo beans, chickpeas are a rich source of protein and can be used in salads, curries, hummus, and roasted as a snack.

Greek Yogurt: Greek yogurt is high in protein and makes a great breakfast option when topped with fruits, nuts, and seeds, or can be used in smoothies and sauces.

Eggs: Eggs are a versatile source of protein that can be scrambled, fried, boiled, or used in omelets, frittatas, and baked goods.

Cottage Cheese: Cottage cheese is high in protein and can be eaten on its own or used in salads, smoothies, and savory dishes like lasagna or stuffed peppers.

Edamame: Young soybeans, edamame is a protein-rich snack that can be boiled or steamed and sprinkled with salt or added to salads, stir-fries, and soups.

Chia Seeds: Chia seeds are a good source of plant-based protein and can be added to smoothies, oatmeal, yogurt, and baked goods for an extra nutritional boost.

Nuts and Seeds: Almonds, walnuts, pumpkin seeds, and sunflower seeds are all high in protein and can be enjoyed as snacks, added to salads, or used in granola, trail mix, and baked goods.

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