— Amorsola Quintana

More veggies, less protein. So what you're talking about is the protein flip. Now I want you to go on your computer and look up CIA, the Culinary Institute of America and the protein flip. So what that involves is you and I love the protein flip. It's my favorite technique to teach individuals how to decrease the amount of animal products in their diet. It increase the amount of vegetables. So instead of using like a three ounce piece of steak, you literally can, and I do it all the time to, and I serve meat eaters and non-meat eaters. And instead of using, let's say we're gonna make, uh, steak stir fry, or I am going to make something like, uh, shepherd's pie or Spanish rice that has ground beef, I am gonna use an ounce of that meat. And they call it like a, it's kind of like an accoutrement as opposed to being something that is a major ingredient. Now it's a major ingredient. So I'm gonna take a step back. So when I design menus for my family or wherever else, someone's asking me to, uh, plan a menu, I always start with the protein. And maybe it's because of my age that we always looked at the protein source and then you designed your meal around it. I still do that, but the protein is like the lead star of the show. But I'm not gonna use much of it. I'm gonna use a tiny bit of it and I'm going to use double the amount of, um, vegetables and probably one and a half times the whole grains. And when people eat my stir fry or they're eating, I just had people over and had a shepherd's pie that shepherd's pie had for six people. There was probably, I had one little pack of the lamb and I made probably three quarts of shepherd's pie. It was almost all vegetables, but nobody knew because it was delicious. I used, i I bloomed some spice in it. I used some osh she sauce. I created this incredibly delicious flavorful meal that I didn't need a lot of lamb for. So this protein flip really is a way to use more vegetables and less protein and you'll learn how to do that by trial and error. Just continue to use less and less of the meat and more and more of the vegetables. And if you're cooking for family, there'll be, there'll come a time where they might say, ah, where's the meat? Right? And so, you know, maybe you went a little too far or something like that. Or you can tell 'em we're working on our health and this is what's for dinner. So that is how I would approach more vegetables, less meat, which is healthier for you and the planet.