What The Best Health Experts Are Saying About Paleo And Vegan Protein

There’s no question that many of your muscle building needs can be served, and are best met, under a plant based diet.

There’s no question that many of your muscle building needs can be served under a healthy vegan diet. The diet, in particular the higher protein levels can help stimulate protein’s amino acid synthesis (that is the conversion of food into muscle), which in turn helps you build muscle faster and is the reason why people who eat “paleo” diets and don’t make their protein powders will lose lean muscle mass.

You know your body better than anyone, and for optimal health, you need to stay in alignment with your overall optimal health as well as nutrition, the only way for this to happen is by following the whole natural way you’ll find in many of the health blogs and health books on nutrition and health. 

But most of your diet needs can be met, and even exceeded, without using high-protein soy protein powders or a diet like “paleo” or a high-protein diet (but it also depends of what you eat).

Here are two of the best sources of high protein food you can easily make that are ready in under 20 minutes

Bread      – BREAD

“Bread” is your basic high protein bread made from ground wheat (white/brown) and rolled out thin and served raw or baked. It’s easy to make and it’s quick, healthy, and full of protein. A great snack or breakfast you’d love to have everyday, 

Here’s What You’ll Need:

You don’t need any special equipment, all of the ingredients you will need are listed below. 

Filling in the Dough:   (4 cups) all-purpose flour (we used white flour)    

3/4 cup (4 ounces) cold water     

2 tablespoons cold milk     

Beat together yeast and all-purpose flour in a large bowl. With the mixer on low, gradually add one cup of cold water at a time until the dough forms a soft dough. 

Cover with plastic and rest for 10-20 minutes. 

After resting, turn the dough out onto a floured surface, cover with a clean kitchen towel, and knead on a lightly floured board (the dough should not stick to your fingers if you use a lightly floured board) for 10-15 minutes. 

Rollout the dough to approximately 2 1/2 – 2 1/2 inches thick. The dough should be sticky/weeping and the dough should only be slightly sticky at the crust but should not be too stiff.

Place the rolling pin in the center of the dough, using the widest part of the pin as a support. Press firmly and firmly all around the dough, pushing it inward and outward. 

Let the dough rest for half an hour, cover with a clean kitchen towel, and let rest for 10 – 15 minutes. 

Once the dough has rested, turn it out on to your work surface and pat the dough to about 1/4 of an inch thick. 

Divide the dough in half, roll each half out flat. Pinch the dough at the edges to seal, and set the dough aside on a clean surface.

Turn the dough 90 degrees and roll it into a rectangle as thin as possible; you will now want to cut the dough into four even layers. 

Cut two rectangles from each layer, with as wide a border as you can use.