This is a sponsored post, brought to you to discuss National Soyfoods Month, encouraging people to swap out a recipe with a lighter, plant based option.
To me, April means indulging in the greener things in life. We finally start to get a glimpse of what’s to come in future months as the herb garden starts to once again come alive and our foods can become just a little bit more colorful.
One of our favorite indulgences is making Spring Rolls. They’re quick and easy and often require little to no cooking, depending on what you stuff with them.
I mean, you literally can’t go wrong with the fillings.
My formula tends to go something like this: Something soft, something crunchy, something spicy, something sweet. As long as you’ve got all of those elements you’re gonna have a delicious time.
Every April I share that it’s National Soyfoods Month and in that honor Soyfoods Association is asking famlies to share how they encorporate plant-based proteins in their meals. To see other recipes and ideas, check out their website, facebook page and Pinterest.
When the 2015 Dietary Guidelines for Americans was recently released, it became the latest scientific panel to encourage the consumption of more plant-based proteins. With more and more experts stating that plant proteins are better for your body and better for the planet, consumers are starting to listen.
I love veggies. I trust my body, and I prefer to get my protein from plants because it just makes me feel better. But I live in a house full of meat-eaters, and I truly believe that all things are good in moderation. So today I wanted to share how you can incorporate more plant-based proteins into your diet, no matter what your dietary preferences are! Because lets face it, vegetables aren’t only for vegetarians and vegans– we all gotta eat ’em!
This recipes gets its crunch from carrots and crunchy edamame. It’s one of my favorite vegetables and my kids love it too! And that beautiful green color just gets me every time.
But there’s one other star to this show… Thai Chili sauce. It’s the perfect balance of sweet and spicy. It’s next on my list of things to learn how to make myself (by the way, if you’ve got a great recipe for Thai Chili sauce leave a comment and let me know, please!)
The next step is as simple as rolling up your ingredients. I dip my rice paper in a bowl of warmish water for about 5 seconds. Then lay it flat and assemble my ingredients and fold it up tightly: