Hi Reader,

I grew up eating black beans and rice multiple times a week.

When I went vegan, I didn't realize until later that I'd had a head start the whole time. Cuban food is built on legumes, grains, and vegetables. And of course, the most delicious tropical fruits.

Most plant-based advice doesn't tell you that.

I wrote a post this week about why your cultural food is one of the best foundations for eating more plants and why you don't have to give anything up to get there. Whether you're fully plant-based, flexitarian, or just trying to add more fiber and protein to your plate, this one is for you.

The photo above is what I actually ate this week. Seasoned tempeh, Cuban black beans, brown rice, side salad. 30 minutes. High fiber, high protein, and tastes like home.

Read the full Plant-Based Eating and Cultural Food post here:

And if you want to build more meals like this, the Fiber-Forward Plate framework is a good place to start: The Fiber-Forward Plate​

Explore these and more recipes on the blog!

Tag me when you make it — @plantifulsurgeon

Stay tuned for more plant-forward recipes and practical nutrition insights, rooted in culture and built around fiber.

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