South African Ironman Champion and plant-based athlete, Kyle Buckingham, shares some inspiration of meals you can make this Veganuary with what he has in his fridge.
‘What’s in my fridge? I often get asked what do I eat daily while being on a plant-based diet, but the most common question I get asked a lot is how do I get my protein intake in by not eating meat. Well, I hope to answer some of your questions in this video!
‘As an elite athlete, I still get in my usual 115g of protein per day (1.6g/per kg of body weight) which is the recommended allowance for optimal recovery while maintaining muscle growth as an athlete. For the average person, it would be a lot lower than 1.6.
Take up your Veganuary pledge this January, while nourishing yourself more with plants, but why stop there! Maybe try something new this 2021
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Watch Kyle’s video here.
Kick-off your Veganuary challenge with Fry’s meat-free pea protein mince recipe:
2 Tbsp oil/ coconut oil; 1 onion, finely chopped; 1-2 cloves garlic, minced; 1 Tbsp tomato paste; 1 can tin tomato; 1 box Fry’s meat-free pea protein mince; 1-2 carrots, diced; 1-2 chopped courgette; 1 chopped pepper; season with salt & pepper
- Heat oil over medium heat, add onion and garlic until translucent in colour. Add diced carrots and fry.
- Add Fry’s pea protein mince, medium heat until soft. Add tomato paste & can tomato.
- Add chopped veggies, salt & pepper. Reduce heat to simmer until carrots are soft.
- Serve on top of a baked sweet potato.