Was there ever a time where you felt you could be eating a different protein source other than eating poultry on most occasions? Most of us wonder where we can get good sources of protein from besides the main staples of chicken, beef, or turkey. BUT, choosing a great source of protein is easy if you know where to look, such as BEANS!
DYK? There are so many varieties of beans and legumes in our grocery stores, and one kind in particular has a pasta made from it. Yes, you heard me right. Banza pasta is made with chickpeas, giving this pasta 25 grams of protein per serving! Whoa!
Banza chickpea pasta has a lot of great health benefits along with it being high in protein. Chickpeas help keep you fuller longer because they contain fiber which helps control blood sugar levels, decrease the risk of heart disease, and they can even help keep your gut happy.
Pea protein is added to further pump up the protein game in this product as well. What's awesome is that pea protein is considered a “complete” protein because it contains all the amino acids the human body needs to function!
But what kind of lifestyle can this pasta fit in?
Banza pasta can fit into any lifestyle. It's vegan friendly because it's not made with any animal products, but it's also kosher, gluten free, and non-GMO. Giving anyone the opportunity to truly enjoy this nutrient dense noodle. Give it a try, I dare you!
Here's another perk: during the beginning of the fall semester our campus dietitian, Yemila Lowry, will have plenty of coupons and recipes available in her office (Located in the Student Wellness Complex, Room: 1303). So, make sure stop by her office this fall semester!
And, remember UNF Dining Services has many options for eating on campus if you are a vegan or vegetarian. Grab a fruit & vegetable smoothie at Jamba Juice, the 12 veggie soup at Outtakes, or grab a whole wheat bagel at Einstein's. Refer to our Vegan and Vegetarian on Campus blog posts Part 1 and Part 2 for more awesome options!
Or you can give this one a whirl!
BUTTERNUT SQUASH ALFREDO (with Banza!)
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
1 package Banza rotini
2 tsp. olive oil
2 cups cubed butternut squash
2 garlic cloves, minced
¾ tsp. salt, divided
½ cup plain almond milk
¼ cup vegetable stock (plus more if needed)
1 cup chopped kale
4 Tlbs. Nutritional yeast seasoning
Bring a large pot of water to a rolling boil. Season with salt (optional). Cook pasta according to package directions.
Heat a large skillet to a medium heat. Add oil. When oil is hot, add squash, garlic, and ½ tsp. salt. Sauté for 2-3 minutes. Add almond milk. Bring to a boil and reduce to a simmer. Simmer until squash is soft, about 5 minutes. Transfer to a blender and puree.
Add squash mixture back to the pan along with cooked pasta, remaining salt, and kale. Turn the heat on medium-low and cook until kale is wilted, about 1-2 minutes.
Add nutritional yeast, toss. If needed, add in more vegetable stock to loosen sauce up. Season to taste with salt and pepper.