• 19Jun

    Today’s blog post in the series, “What are your favorite summer fruits and veggies?” was contributed by Harmony Blackwell, Good Measure Meals Customer Service Representative.

    harmonyHailing from Pittsburgh, Penn., I have a love for all the different seasons of the year. However, summer might just be my favorite.

    I don’t know about you, but I find that when it gets really hot, I don’t think about cooked food as often, especially in the morning. Personally, I love juicing fruits and veggies into tasty drinks, and also making smoothies and fruit salads. I love the light and fresh tastes of fruit during the hot months, and I even have a few recipes I’d like to share that I’ve developed over the years that are particularly yummy. Hope you enjoy them (and enjoy the process of making them) as much as I do!

    Tropical Apple-Ginger-Beet-Cilantro Fruit Juice/Smoothie Recipe:
    The colors and the aromatic scents of certain fruits and vegetables are what inspire me in the kitchen.

    For instance, one of my juice recipes calls for a carrot, a piece of ginger, a Fuji apple, a bunch of cilantro and a small beet. First of all, I love ginger, the spicier the better – can’t you just taste it now? The scent of the apple juices and ginger combined are divine, and when I add the fragrant cilantro at the end, I feel like I’m in a tropical land! (Side note – It’s kind-of like how I feel when I’m eating the Good Measure Meals Cilantro Lime Shrimp – oh my goodness, so good! But let’s re-focus…)

    Anyway, the end result is a wonderful (very colorful) combination of nutritious fruits and vegetables high in vitamins, minerals, dietary fiber and a rich supply of antioxidants.

    Apple, Ginger, Beet, Cilantro juice! Spicy, sweet, flavorful and delicious.

    Apple, Ginger, Beet, Cilantro juice! Spicy, sweet, flavorful and delicious.

    By the way, here’s a little beet trivia for you: Beets are an ancient, pre-historic food that grew naturally along the coastlines of North Africa, Asia, and Europe. Originally, since the beet itself is a root, people ate only beet greens. It’s been reported that by the 19th century the natural sweetness of beets came to be appreciated and beets began to be used as a source of sugar.

    Avocado Fruit Salad Recipe:
    Fruit salads are just the best to eat while chilling out by the pool on a sunny afternoon, am I right??

    My sister, Vision, recently turned me on to her Avocado Fruit Salad (yes, you read that right), and it is AWESOME! When I first heard about it, I skeptically thought, “Avocado — hmmm, I would never think that would work in a fruit salad.” But it turns out that avocado actually works beautifully alongside the other fruits!

    Salad Ingredients

    The original recipe calls for: Avocado, Fuji apples, raisins, and fresh-squeezed orange juice (or a little lime juice to help keep the fruit fresh/bright); however you can add any fruits you like. When I made the recipe, I decided to venture out and add blueberries to the recipe, which I really enjoyed. Cherries, sliced plums, or chopped up peaches would be tasty in this salad, too. And I recently read that some antioxidants are often better absorbed when paired with a healthy fat, which avocados have in abundance!

    Cutting Board N Fruit_edit

    Avocado Fruit Salad

    Avocado Fruit Salad

    So here’s to some tasty poolside snacking this season!

    What sorts of fresh foods or snacks do you pack to help beat the heat during the summertime in Hotlanta?

  • 05Jun

    Today’s blog post in our series “What are your favorite Summer fruits and Veggies?” was contributed by Rachel Stroud, Good Measure Meals Community Wellness Rep, RD, LD

    Headshot_RStroud_2013I like being that dietitian who breaks the “rules.” The one that tells you things are okay that everyone around you is shouting “DO NOT EAT.”

    Here’s why: I love food. When I have to choose, I love food more than nutrition. But the fact is: I rarely have to choose. Food is wonderful. Calories are glorious little morsels of energy that fuel our bodies to do all the things we love to do. They’re not the enemy, they’re not to be avoided – they’re to be enjoyed, and chosen wisely.

    So here’s the food I want to talk about today: Corn.

    People LOVE to hate on corn.

    “It’s SOOOOOO starchy”
    “You feed your kids WHAT?!”
    “Corn is soooo not a vegetable”

    Let’s all take a step back for a minute. Corn is a vegetable, agriculturally speaking. Nutritionally, a medium ear of corn has ¼ the sugar of an apple and ¾ of the total carbohydrates. Corn is a good source of fiber, and provides us with a solid helping of thiamin, niacin, and folate, all tasty B vitamins.

    Yes folks, it does have a higher carb count than leafy greens, but eat it instead of your roll with dinner and you have a glorious, nutritious side dish. Corn should not take the place of your leafy greens, or other non-starchy veggies, but it certainly deserves a chance in place of a grain or bread, on occasion. Especially this time of year, when the ears are falling heavy off of their stalks and all 800 kernels/ear are puffed full of their sugary, creamy, white juice.

    Summer's fruits, veggies, and herbs make for delicious recipes!

    Summer’s fruits, veggies, and herbs make for delicious recipes!

    You know what else I love about corn? You can eat it raw. Enough of those shallow pans of boiling water that ultimately burn my fingers while I try to spin the corn so that each side gets cooked (but not TOO cooked!!). Enough of that.
    Cold, raw, sweet, fresh corn is one of the greatest parts of summer. Just slice it off the cob, and you’re in business.

    Here is one of my favorite recipes:
    2 cups raw, fresh, sweet Corn (3-4 ears)
    1 cup halved cherry tomatoes
    ½ c Fresh Mozzarella (preferably in ½ in cubes)
    ¼ c chopped basil
    1 T Olive Oil
    2T White Balsamic Vinegar
    salt and pepper to taste

    Get ready to take away the emptiest bowl after your next dinner party.

    P.S. Next time, we’ll talk about potatoes.

  • 29Apr

    Today’s post is contributed by Good Measure Meals Research and Development Chef, Catherine Izzo

    When we are planning a new menu, the first place that we look for inspiration is the feedback from our customer surveys. By analyzing the scores and reading all of the open-ended comments, we can clearly see which meals are customer favorites and what they would like to see more of.

    One of the distinct favorites from the menu that most customers wanted to see more of is our oven-fried chicken, which is marinated in buttermilk and herbs, coated in corn flakes and a little bit of Parmesan then baked until brown and crunchy.

    GMM Oven "Fried" Chicken

    GMM Oven “Fried” Chicken


    So, this got me thinking; how can I use the oven fried chicken more often without having the same meal twice in a menu cycle?

    Of course, the first thing that popped into this Italian’s head was one of my favorite comfort food recipes: Chicken Parmesan. So, we got to work on developing a meal that would still be as comforting, but would fit into our strict nutritional profile.

    The result is one my new favorite meals on the menu: the Chicken Parmesan with Whole Wheat Spaghetti and a side of Asparagus (coming up for dinner on Wednesday, May 14)!

    But it is so very hard to pick just one favorite meal from the GMM menus!

    From the Healthy Selection menu, I also love the Moroccan Chicken with Orange Couscous and Baby Spinach Salad (next Tuesday, May 6!), and the Kung Pao Chicken with the Thai Pineapple Rice (Friday, May 30). Of course, the Vegetarian menu also has great new items like the Mexican Vegetarian Rice Bowl (Monday, May 12), and the Sweet Potato Burger with Lemon Basil Spread served with the Cannellini Bean Salad (Monday, May 26).

    I could go on, but we would like to hear from you! Which are your new favorites?

    GMM Moroccan Chicken with Orange Couscous and Baby Spinach Salad with Toasted Almonds, Dates and Cumin Lime Dressing

    GMM Moroccan Chicken with Orange Couscous and Baby Spinach Salad with Toasted Almonds, Dates and Cumin Lime Dressing

  • 27Mar

    Today’s post is contributed by GMM Community Nutrition Educator/Culinary Specialist, Ashley Van Cise.

    Adding a variety of color to my plate is one way that I keep myself on a healthy eating track. By choosing color, I know I’m eating an assortment of vitamins, minerals and phytochemicals.

    Pictured here are foods that I’ve made at home, highlighting some of my attempts to add color to my own plate. I’ve called out the phytochemicals that correlate to the color and the potential health benefits of each one.

    cherry tomato and basil pasta salad
    Cherry Tomato and Basil Pasta Salad – check out the bright red and yellow tomatoes. These tomatoes have concentrated amounts of lycopene which have been studied for their ability to protect against heart disease and cancer.

    blueberry oat
    Blueberry Oat Bran Muffins – focus your eye on the blueberries in these muffins. Their blue/purple color comes from a type of flavonoid called anthocyanins, which can act like antioxidants, reduce inflammation and combat against cancer cells.

    Black Bean Chili with Sweet Potatoes and Swiss Chard
    Black Bean Chili with Sweet Potatoes and Swiss Chard – Notice the orange going on here. Sweet potatoes are high in beta carotene which is a type of carotenoid that may protect against heart disease. The beans also contain flavonoids that can decrease inflammation and protect against heart disease, stroke and cancer.

    Roasted BBQ Chicken, Quinoa Pilaf and Arugula Salad with Radish and Carrots
    Roasted BBQ Chicken, Quinoa Pilaf and Arugula Salad with Radish and Carrots – There are a several healthy things going on in this picture. First, let me highlight the arugula which contains lutein, a type of carotenoid that can work to maintain healthy vision and protect eyes from cataracts and macular degeneration. Also notice the red radish, these contain anthocyanins, which I mentioned when discussing the blueberries found in the Oat Bran Muffins.

    Grilled Vegetables topped with Fresh Basil
    Grilled Vegetables topped with Fresh Basil – Check out those onions. Even though onions are white, they are high in a flavonoid called quercetin which works as an antioxidant to decrease inflammation and protect the body against heart disease, stroke and certain types of cancer.

    The way phytochemicals work and the optimum amounts for consuming are still being researched. Your goals should be to incorporate 5-9 servings of colorful fruits and veggies daily.

    What is the most colorful food on your plate today?

  • 20Mar

    Today’s post is contributed by GMM Marketing and Tradeshow Coordinator, Camille Johnson

    Let’s face it. Most of us are creatures of habit.

    I plead the fifth.

    I happen to be one of those people who doesn’t mind eating the same lunch five days in a row. When you find healthy recipes that are affordable to make and don’t take much time, it’s easy to repeat!

    But working at Good Measure Meals has allowed me the opportunity to try different types of food while simultaneously eliminating that “intimidating factor” attached to some health-promoting foods.

    One of those amazing discoveries is Farro, a hearty ancient grain with a nutty flavor.

    After I tried Farro on GMM’s menu, I decided I wanted to try and cook it on my own. I bought some of my favorite chicken stock (I always purchase reduced sodium), a bundle of kale, fresh garlic, & a huge onion.

    After cooking the Farro in the chicken stock and then sautéing the kale, onion, and garlic separately (using Extra Virgin Olive Oil), I thought “why not combine these together?” I’m glad I did! It was delicious, and it has even become one of my meals of habit lately, since it’s easy and satisfying.

    GMM isn’t only a great tool for weight-loss or convenience, but also a great way to inspire people to put on that apron and try something new!

    What new foods have you incorporated into your cooking routine lately? Share in the comments, and let’s inspire each other!

    Kale Farro Salad

    photo via a similar recipe on Bon Apetit Magazine

  • 04Mar

    It’s National Nutrition Month, so naturally, our dietitians are all in a tizzy with ideas and cooking demonstrations and classes and new recipes to share.

    Spoiler alert: I’m not actually a dietitian (although I certainly appreciate the hard work they all do – AND their genius recipe ideas). But I do like to cook, and I love experimenting with healthy recipes.

    To be fair, some of these experiments haven’t been the best ideas. For example, even though avocado is a healthy fat, it does not quite translate to a fat-replacement in a brownie recipe (sorry Gray!).

    kat cook collage

    Memory lane montage from some culinary escapades through the years…

    But then again, some of my experiments have turned out to be real winners. My shining example is my favorite, easiest-to-make, Katherine-Original-Recipe for Garlicky Raw Kale Salad.

    “Oh my gosh, another kale recipe.” – I can hear all those silent judgey voices in your heads right now.

    You’ve had the sautéed kale with raisins and nuts and balsamic; the sautéed kale with soy and garlic. Fair enough. You’ve tried some kale recipes.

    But have you tried this one? Because this one literally only requires 5 minutes of your time and ingredients you probably already have in the house. (And it can be winged without measuring utensils – see below – and tweaked to your tastes.)

    And in case you’re on the fence about another kale recipe (“it’s so bitter” “it’s too tough” “it’s too fad-ish” “just…no” – I still hear your head-voices), let me just tell you that Katherine’s Garlicky Raw Kale Salad has kind of become a “thing” around Atlanta, and it’s converted some pretty tough critics, too.

    Basically, this whole thing started from a rip-off of Whole Foods’ Raw Garlicky Kale Salad, which I love so much.

    “Surely this can’t be too hard to make,” I thought to myself one day, after realizing I’d purchased the salad three days in a row for dinner and needed to have an intervention with myself and my wallet.

    So I tooled around in the kitchen one afternoon, and below is the result. And I must say…I think mine’s better than Whole Foods’. Less dressing-y and way tastier.

    I’ve taken this recipe to multiple potlucks over the course of the last two years (because it is SO easy, but it still sounds gourmet). After each party, at least one person asks for the recipe and then tells me later that they’ve remade the recipe for another party of their own (and had someone from their party ask them for the recipe)! Basically, this salad has started its own pyramid scheme of nutritious delight.

    Here’s how it works…(and keep in mind this is all approximations – Play it loose! Play it by ear!)

    You’ll need:
    Kale: I used one bag of pre-chopped kale, but I’ve also used the leaves off of 1-2 bunches before
    Garlic: I used about 1 Tbs of the pre-minced garlic here, but I’ve also used 2-4 cloves of fresh minced garlic, too.
    Hummus: ¾ of a container of Garlic, Plain, or another flavor of your favorite hummus brand.
    Lemon Juice: I used about 1 Tbs. of the kind in the plastic lemon. But I highly recommend using the equivalent (or more if you like) of fresh-squeezed juice from a real lemon. (If you have the time, that is.)
    Parmesan Cheese: Start with ¼ cup and work up to 1/3 cup if you feel you need a little more.
    Red Pepper Flakes: Adds a hidden surprise kick! Sprinkle to taste. 1 Tsp added a good amount of spice to this mix below.
    Salt/Pepper: to taste. I don’t often add, because the lemon juice takes care of the “zip” I’m looking for.

    photo

    photo_1

    Kale

    photo_2

    Add the hummus in, and stir-stir-stir-stir. Then stir some more. Don’t give up – it takes a good while to incorporate. This is the longest step of the recipe!

    photo_3

    Voila!

    photo_5

    Minced Garlic

    photo_9

    Lemon Juice

    photo_11

    Red Pepper Flakes and Parmesan Cheese

    photo_12

    *This ended up being a spicy batch! Add Red Pepper Flakes to your specific tastes.*

    photo_13

    Parmesan Cheese

    photo_14

    (Added a little extra hummus at the end!)

    photo_2_polaroid

    photo_1_polaroid

  • 27Aug

    Contributed by GMM Registered Dietitian, Laura Delfausse

    So I am a vegetarian.

    No, I don’t mind if you eat that Philly Cheesesteak in front of me; no, I don’t miss bacon; and yes, I get plenty of protein. I do own a juicer (though admittedly I’ve only used it twice), I try to buy organic when it is feasible, and…sometimes…I do wear leather shoes.  The point I am trying to make is that we like to affix labels to people based on our own lifestyle choices. And in my experience, some people fit these stereotypes to a “T,” but most of us do not, and so these labels can be very damaging.

    Take the vegetarian diet, for example. There are so many health benefits to meatless meals, but so many people hesitate to try vegetarianism because they are afraid of meat substitutes or because they think it is impossible to get all of the nutrients they need (even though many cultures have sustained themselves for a millennium on vegetarian diets!).

    GMM Vegetarian Pesto Garbanzo Bean Salad with Mixed Greens

    GMM Vegetarian Pesto Garbanzo Bean Salad with Mixed Greens

    I would never suggest that anyone go vegetarian unless they wanted to, but Americans as a general population eat way too much meat, and this is often because our portion sizes are way out of control.  Cutting back on meat consumption may not be such a bad idea after all.  John’s Hopkins University even started a ‘Meatless Mondays’ campaign with the simple concept of eliminating meat and high fat dairy products on Mondays only.  It’s a wellness-promoting campaign aimed at reducing the intake of saturated fats, which are the heart-clogging fats found mostly in animal products.  According to the University’s research, by cutting out meat and high-fat dairy products for just one day, a person can reduce their overall intake of saturated fats by 15-pecent! That’s a pretty significant amount, and considering heart disease is the number one killer in the U.S., this is something that we should all consider.

    Long story short, don’t be afraid to try a meatless meal every once in a while!  Especially with Good Measure Meals, which has a wide and delicious variety of vegetarian meals to keep newcomer, temporary, and even seasoned vegetarians excited and satisfied.

    GMM Lemongrass Tofu with Edamame Risotto and Ginger-glazed Carrots

    GMM Lemongrass Tofu with Edamame Risotto and Ginger-glazed Carrots

    Chances are even good that you already incorporate meatless meals into your diet from time to time, but this may not be a conscious decision on your part.  My recommendation is to step out of the box a little and make a conscious decision to reduce your saturated fat intake regularly.  You will probably even discover some new foods that you really like (GMM’s Thursday Quinoa Loaf dinner this week with Cheesy Whole Wheat Penne and a side of Green Beans, for instance) and that’s a win-win situation in my book!

  • 05Nov

    Contributed by Atlanta-based Registered Dietitian Joanna Skinner

     

    As a dietitian who did her food service internship with Good Measure Meals in 2010 (no longer affiliated with GMM or Open Hand), I jumped at the recent opportunity to try a few of the meals from the current product line and give you my review.

    I’m a vegetarian, and I have a hearty appetite, so I like meals that are both creative and filling.  The meals I tried were the White Bean Puttanesca over Mozzarella and Swiss Polenta with Asparagus; Teriyaki Vegetable Stir Fry with Broccoli, Scallions, Bell Peppers, Carrots, and Ginger Root with Tofu and Udon Noodles; and Vegetarian Burgundy over Egg Noodles with Green Bean Casserole.

    First, my compliments to the kitchen for the crispness of the asparagus and the green beans in the green bean casserole.  They were perfectly cooked, not raw and not cooked to the greenish-brown mush we so often see.  By serving the vegetables crisp-tender, they retain more of their nutrients.

    The meals were large and definitely filling, without being loaded with sodium and preservatives found so often in the average frozen meal. And in case you’re diabetic or pre-diabetic, the meals are consistent in carbohydrates from one day to the next as well as high in fiber, so your blood sugar is less likely to spike.

    GMM Kale and Cannellini Bean Soup with Cornbread

     

    For a vegetarian who’s not really experienced in the kitchen, it can be hard to meet nutrition needs in a healthy way.  Those of us who eat eggs and dairy may be tempted to rely too heavily on those foods for protein, when truthfully, eating a combination of beans, nuts, grains—and if we’re so inclined, soy, whey, and wheat-based proteins—will help us get more than enough protein. Throughout the week, Good Measure Meals offers a combination of these healthy proteins without relying on heavily processed (and high sodium) veggie burgers.  For example, the teriyaki stir fry contains tofu as its main source of protein, while the white bean puttanesca’s protein comes from a combination of navy beans and polenta.

    You can get plenty of protein with GMM, but what about the other nutrients?  Besides having consistent carbohydrates, they’re low in sodium, saturated fat, and cholesterol.  Even better, throughout the week the meals include a rainbow of fruits and vegetables, which in addition to giving you a healthy dose of fiber, provide you with a variety of necessary vitamins and minerals to keep you going.

    Healthy and filling—Good Measure’s vegetarian meals passed this dietitian’s test.  Happy eating!

    GMM Spinach Artichoke Frittata and Breakfast Bread

  • 13Apr

    By Julie Shipkoski, MS, RD, LD, Food Services Manager

    After six months of dedicated research and development of over 100 new recipes, the first delivery of our new Spring/Summer Vegetarian Menu reached our customers on April 2, 2012.  Over 40% of the five week cycle of menus includes entirely new meals featuring delicious new entrées and side dishes.  As well, many of the existing meals also received makeovers through new combinations of foods. Overall, we’re excited about the incorporation of a broader variety of fruits, vegetables, whole grains and plant based proteins.

    We’re especially excited about the introduction of seitan to the menu.  In response to customer feedback, one of our primary goals in developing the new vegetarian menu was to develop replacements for all of the highly processed vegetarian meat substitutes in the menu, including Quorn.

    We prefer to prepare our meals from scratch, as much as possible, and to avoid highly processed foods to control the quality and the nutritional value of our products. For this reason and our commitment to deliver 100% customer satisfaction, our search began for a more natural source of protein that would still satisfy former omnivores’ cravings for their favorite comfort foods.

    Fortunately, our Executive Chef has extensive experience in this area as he’s developed numerous successful vegetarian products using textured wheat protein, more commonly referred to as seitan.

    Chief among seitan’s many functional benefits are its outstanding fibrous structure that replicates the look and texture of meat. It also has a neutral flavor profile with no aftertaste, and, thus requires less flavoring than traditional textured proteins and contains much less sodium.  Most important of all, it doesn’t contain a list of industrial-sounding ingredients like many other highly processed vegetarian meat substitutes.

    Seitan is a natural source of protein you can feel good about eating.  The same can be said for tofu in the menu.  In fact, if you had hours of time to kill, you could make seitan or tofu at home without any industrial chemicals or industrial processing methods.

    But why do that when we can do all the work for you?

    Here’s a preview of a few of the new Spring/Summer dishes containing seitan:

    · Maryland Style Veggie Cakes with Orzo Salad and Edamame Succotash

    · Vegetarian Jap Chae with Sweet Potato Noodles, and Snow Peas

    · Veggie Burger on a Whole Wheat Bun with Lettuce and Jalapeño Aioli served with Three Bean Salad

    · Kale, Cannellini Bean, and Seitan Soup served with Corny Cornbread and Smart Balance Spread

    While seitan is an excellent source of protein, we believe the best way to adequately meet your nutritional needs is to provide a wide variety of foods including fruits and vegetables, whole grains, beans, lentils, low-fat dairy, eggs, nuts and vegetable protein.

    In addition to lentils and bean sprouts, I bet you would never guess that we have 16 different varieties of beans and six varieties of peas on the menu ranging from traditional favorites such as kidney beans, lima beans, pinto beans, chickpeas and black-eyed peas to regional and heirloom varieties including edamame, cranberry beans, Anasazi beans, black turtle beans, and pigeon peas!

    Even better, all our beans, peas and lentils are purchased dried or frozen, never canned, allowing us maximum control over the quality of our ingredients, flavor profiles of our food and sodium content of our meals.

    Other new menu items on the Spring/Summer Vegetarian Menu:

    • 11 new starches including two new varieties of grains, farro cooked in the style of risotto and kamut cooked in the style of oatmeal with golden figs
    • Many new vegetable side dishes including Swiss Chard, Kale, Bok Choy, Mashed Parsnips, Chinese Broccoli, Snow Peas, Edamame Stir Fry, Green Pea Salad, and Moroccan Eggplant and Chickpeas
    • Fresh fruits including Cantaloupe, Pineapple, Melon Soup, Mango and Black Bean Salsa
    • 10 new egg dishes including Scrambled Eggs and Egg Whites, Egg White Omelets and Patties, Broccoli and Cauliflower Frittata, and Tomato Frittata
    • House-made, whole grain pancakes in 4 varieties including date, sweet potato, blueberry, and, my personal favorite, raspberry served with Chocolate Ganache
    • Greek Yogurt also makes its long awaited debut on the menu as a side dish at breakfast, as the main feature of our Breakfast Parfait, and as an ingredient in our Melon Soup. It’s also used as an ingredient in our Tzatziki Sauce served over Moroccan Vegetable Stuffed Portobello Mushrooms accompanied by Couscous Salad and Pita Bread.

    We hope you’ll enjoy all these new dishes and more as we begin working on the Fall/Winter 2012 menu. As always, please send us your feedback and requests so we can fulfill your culinary desires.

  • 24Mar

    The new Good Measure Meals Spring/Summer Menu will begin very soon. As part of the launch, we will be introducing seitan to the vegetarian menu. I thought I knew a fair amount about seitan, but now I know of A LOT more. That’s because this week at The Natural Gourmet Institute for Health and Culinary Arts we spent an entire day making seitan from scratch, talking about its culinary applications, history, nutrition profile, and preparing a wide variety of seitan recipes.

    The flickr slideshow (above) shows photos of the steps that we took to make seitan (a very long process that took several hours) and some of the seitan recipes that we prepared in class.

    Many of you might be thinking – what is seitain?!?! It is pronounced “say-tahn” and is sometimes referred to on menus as “wheat meat” or “mock meat”. The dough is made from flours that have a high gluten content and the starch is rinsed away, leaving mostly gluten. Gluten is the main protein of wheat and since seitan is high in gluten, it is also high in protein.  Seitan has about 2x more protein than tofu and 40% more than 2 eggs. It is not appropriate for those seeking a gluten-free diet, but it can be useful in small amounts for vegetarians or vegans who are seeking to increase protein in their diet. Seitan was created years ago in Japan and is popular in East and Southeast Asia cuisine.  If you want to enjoy seitan at home, you don’t have to spend hours making it from scratch. Seitan can be bought pre-prepared, but pay attention to the nutrition label and use sparingly because it can be very high in sodium.

    Want to know more? Click here to access a great article on seiten from dietitian, Jill Nussinow.

    I’m excited to hear your feedback on the new Good Measure Meals vegetarian menu. Let us know what you think of all the new additions, including those that contain seitan.