Be a Plant-Forward Pro
Pondering a plant-forward lifestyle? Moving fruits, vegetables, grains and other plants to the center of your plate offers health benefits—and some amazing taste creations! Just ask Aramark Chefs Marion Gibson and Jason Lewis, who helped create a new plant-forward restaurant concept called The Twisted Beet. On our blog, they offer tips to kick-start your plant-forward plans, along with some great new recipes you have to try.
Focus on Fresh
By drawing inspiration from in-season fruits and vegetables, your meals will be full of bright colors and unique flavors. Bonus: “It’s far less expensive than buying the same amount of meat,” says Chef Marion.
Less Meat, More Flavor
Plants can be more than a garnish! Make vegetables and other side dishes the stars of your plate with lean meats in supporting roles. “Soups, stews and casseroles are all easy to make plant-forward,” says Chef Jason. Sandwiches, too! Take our Eggplant “Meatball” Sandwich, for instance. It’s a delicious twist on a familiar favorite (that also happens to be vegan.)
Plant-forward is anything but boring. There are so many versatile plant-based foods. Chef Marion suggests, “Try new ingredients, spices, and cooking methods. Bravery is the most important ingredient!” Try a new recipe like The Twisted Beet’s Shawarma Chicken and Chickpea Hummus Bowl, and don’t be intimidated. Our chefs offer ways to make it easier at home.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.