JUNE 2023 32 Eating a plant-based diet has become increasingly popular in recent years, with more and more people making the switch for health, ethical, and environmental reasons. However, it’s no secret that men are traditionally less likely to embrace the plant-based lifestyle. There are several reasons for this, including cultural expectations around masculinity and the perception that plant-based diets lack protein. But with a little education and a lot of delicious food, it’s possible to get men on board with plant-based eating. One of the most important things to understand is that plant-based eating doesn’t have to be all about salads and tofu. There are plenty of hearty, satisfying and well-balanced meals that our guys will come to know and love. Don’t forget, you can join my monthly membership for recipes, health videos and live Zoom cooking classes for $10 per month. In honor of Father’s Day, I’m sharing plant-based ‘dad’ food! Plant - based Wellness Owner of YouCare- SelfCare, a private wellness practice specializing in plant-based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Recipes dads will love Spicy lentil taco SERVES: 6 1. Saute the onion and jalapeno for about five minutes, then add broth, lentils, salsa and spices. Cook on low for about 10-15 minutes. 2. Combine guacamole ingredients. 3. Warm up taco shells, fill with lentil mixture and top with guacamole and fresh tomatoes. • ½ onion, diced • 1 jalapeno, diced • ¼ cup vegetable broth • 3 cups cooked lentils or 1 package pre-cooked lentils • ¼ cup green salsa • 1 tsp. each: chili powder, cumin, smoked paprika, garlic powder, onion powder, pink salt • 2 avocados, mashed • 2 tbsp. red onion, diced • 1 jalapeno, diced • ¼ cup cilantro, chopped • 1 tsp. each: pink salt, garlic granules • 1 tbsp. lime juice Ingredients Guacamole Directions Pesto ciabatta sandwich SERVES: 2 1. Preheat oven to 400º. 2. Toss the zucchini, eggplant, and peppers with the olive oil, salt, and pepper. Roast for 20-30 minutes. 3. Blend pesto ingredients in food processor. 4. Toast ciabatta bread, then layer pesto, roasted veggies, fresh tomato, and basil. • 1 zucchini, sliced • ½ eggplant, sliced ¼” • Red and yellow pepper, sliced • 1 tbsp. olive oil • Salt and pepper • 1 large tomato, sliced • 6 large basil leaves • 2 ciabatta rolls, toasted • 2 cups basil • ½ cup pine nuts • 1 garlic clove minced • Juice and zest of one lemon • 2 tbsp. olive oil • ½ tsp. pink salt Ingredients Pesto Directions Saucy black bean taquitos SERVES: 3-4 • 1 onion, chopped • 3 garlic cloves, minced • 2 cans black beans, drained • 1 tsp. each: cumin, pink salt, smoked paprika • ½ cup vegetable broth • 8 six-inch tortillas • Tomatoes, cilantro, and red onion for topping • 1 large avocado • ⁄ cup coconut yogurt • Juice of one lemon • 3 tbsp. water • ½ tsp. salt • ¼ tsp. pepper 1. Preheat oven to 350º. 2. Saute the onions and garlic in water or a little oil for five minutes. Add beans, spices and broth. Cover and simmer for 15 minutes. Mash bean mixture. 3. Add some of the mixture to each tortilla and roll up tightly. Place seam side down in a baking dish. Bake for 20 minutes. 4. While cooking put the sauce ingredients in a blender and blend until smooth. Add more water if you want thinner sauce. 5. Top taquitos with sauce, tomatoes, cilantro, and red onions if desired, or use sauce for dipping. Taco “meat” Sauce Directions WE HAVE MOVED 4600 E Shea Blvd | Suite 100 | Phoenix, AZ 85028 NW corner Tatum and Shea | West of Trader Joes 602.955.8700 • FPSAZ.com IN PRACTICE CELEBRATING EXPERT DOCTORS AND PRACTITIONERS. CONVENIENT SERVICES. EXTENDED HOURS. Our Family Caring for Yours

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