my breakfast smoothie, I add some nuts and a hit of plant-based protein powder (brown rice, hemp, pea, or fermented soy protein). I’ll also have a grain source for breakfast, such as sprouted-whole-grain toast with nut butter or sprouted-grain cereal or porridge. Lunch is always a huge raw salad—I love my Lacinato kale—and I’ll up the protein content with a soy product (tempeh, tofu, or edamame), a big scoop of hummus, or maybe some leftover cooked grain or quinoa. Dinner might be beans and whole grains, maybe some whole-grain pasta. If I didn’t have soy at lunch, I might have it with dinner. Add in some Clif Bars and trail mix as snacks throughout the day and some soy- or nut-based vegan desserts and I get more than enough protein to maintain my muscle tone and help my body recover.