The government’s new Dietary Guidelines for Americans (DGA) recommend that adults consume 1.2 to 1.6 grams protein per kilogram body weight—a leap from the previous recommendation of 0.8 g/kg.
But even before the DGA were issued earlier this year, health-seeking consumers were loading up on protein and diligently counting grams. To help with the math, restaurants serving meat, chicken and other animal proteins are increasingly listing the protein grams of a dish on their menus, apps or websites.
Now plant-forward concepts are chiming in, showing how beans, lentils, grains and meat alternatives can also be protein powerhouses.
Since its founding in 2004, fast-casual Luna Grill has built its menu around the Mediterranean diet. Unlike the inverted pyramid that graphically illustrates the new DGA, the Mediterranean pyramid puts the emphasis on produce, grains, legumes, beans, nuts and seafood and much less so on red meat.
“The Mediterranean diet is a lifestyle, not a trend, but we show guests how they can celebrate the best of the Mediterranean diet with nutrient dense foods rich in protein and fiber,” said Michelle Goncalves, chief culinary officer of the 55-unit San Diego-based concept.
New on the menu is the Medi Macro Bowl ($14.99) that boasts 29 grams of protein and 11 grams fiber. It features a new quinoa lentil salad, composed of a grain (quinoa) and legume (lentils) that are both protein-rich; hummus and grilled chicken add more protein to the bowl, with olives, house-made tzatziki, Mediterranean-style pico de gallo and lemon vinaigrette amping up flavor.
“We brought back lentils for the quinoa lentil salad,” said Goncalves, “but lentils will live on so guests can add them to any build-your-own bowl. They are a cornerstone of the Mediterranean diet.”
The lentils are cooked onsite at every location, and were tested extensively in the field before coming back on the menu. Previously, they were a component of Luna Grill’s lentil soup, said Goncalves.
In addition to lentils, Luna Grill offers falafel as a plant-based protein choice; a serving provides 8 grams. Several animal proteins are also available that fit both the Mediterranean diet and the new DGA, including chopped chicken or chicken kebab, grilled salmon, shrimp and gyro meat. “Guests can choose to double up protein on any item and then get the nutrient breakdown on Luna Grill’s app,” said Goncalves. The app also personalizes a customer’s profile and can offer suggestions on how to max out protein and save order preferences. Additionally, rewards members are now treated to one free consult with a dietitian to help tailor their diets and nutrient needs.
Zesty Greek Protein + Veg Bites have 23 grams protein per order. | Photo courtesy of PLNT Burger
Metro D.C.-based PLNT Burger began in 2019 as a vegan destination for burgers, chicken tenders and dairy-free shakes. “Protein is very important to the vegan community,” said Chris Treloar, CEO of the 12-unit chain. Toward that end, he works with co-founder and consulting chef Spike Mendelsohn to bring in plant-based products that are high in protein to create craveable menu items. A meal of a double cheeseburger and fries clocks in at 38 grams protein, for example.
The most recent limited-time menu addition is Zesty Greek Protein + Veg Bites packed with 23 grams protein per order. They’re served with a tzatziki dip made in-house with vegan mayo, lemon and cucumber. The Bites themselves are made with a mycelium-based fungi protein and pieces of real vegetables; they sell for $5.89 to $6.19, depending on location. “These are something you would get in place of fries or another side, but they also make a good high-protein snack,” said Treloar.
With protein top of mind for both meat eaters and vegans, the grams of each menu item are now listed on the menu. Previously customers had to click through to get the nutrition information, but the surge in demand has put the data right up front, said Treloar.
“We are constantly looking to add new protein-rich products,” said Treloar.
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