A higher protein intake (above the RDI) is important for those with athletic endeavours and plays a central role in healthy aging to avoid osteoporosis and sarcopenia – two age-related conditions that can severely affect your quality of life and life expectancy.
Thus, learning how to cook higher-protein meals is not just for athletes, but is valuable for all of us. While there are specific protein recommendations for optimal health, it doesn’t have to be overly complicated. By simply being protein aware, and making protein-rich plant foods the centerpiece of your meals, you will consistently consume a healthy amount of protein.
All the recipes in this guide will include ingredients for 4 servings, indicators for which are already gluten, soy, or nut free, and which can be made gluten, soy, or nut free.
Simon Hill is a physiotherapist, nutritionist, and author on a mission to help people make informed lifestyle choices. With a love for science and the qualifications to translate it properly, he makes health and nutritional information simple and accessible.
Simon began his health career as a physiotherapist, graduating with a Bachelor of Physiotherapy (Honours) in 2008 at La Trobe University. He immediately began working as a sports physiotherapist in Melbourne, both with professional AFL and VFL football players and at a leading private practice.
Over time, Simon became increasingly interested in the role nutrition plays in nourishing the body and preventing disease. Using the research skills developed during his honours degree, he dove deep into the available literature on nutrition and disease, quickly becoming fascinated by the sheer volume of research available. This research proved that simple lifestyle changes could prevent – and sometimes even reverse – many of the leading chronic diseases that plague our Western world today.
However, it was clear this research-backed evidence was being drowned out by the myriad of marketing ploys pushed by “wellness” industries prioritising profits over public health. Concerned by this, Simon decided to shift paths in his career and returned to study a Master of Science in Human Nutrition at Deakin University. During this time, he established his podcast and began hosting world-renowned doctors and public figures who shared their significant expertise in translating the latest research into actionable lifestyle recommendations. Simon also took on the role of nutrition expert for Chris Hemsworth and his wellness community, Centr.
Over the past decade, Simon’s mission has become increasingly clear, to help others live longer and experience more years of healthy life. He believes the best way to do this is by utilising research to explore the nuance inherent in nutrition science and tap into expert knowledge to dispel myths, reduce uncertainty, and ultimately, feel confident in the choices we make every day
In 2021, Simon published his first book, The Proof is in the Plants, with Penguin Random House, which makes a case for a plant-based, whole-food diet, drawing on all the latest nutrition research. His hope is that by collating the evidence into one place, more of us can work together to create a healthier, more equitable, and united world.
As of 2023, his podcast, The Proof with Simon Hill, has been listened to over 30 million times. As a natural evolution of Simon’s curiosity and science-driven mindset, The Proof extends beyond nutrition to other crucial lifestyle factors that impact our well-being.
He is also now facilitating 6-day-long immersive longevity experiences where a small group of people can learn firsthand how to optimise their physiology to live better for longer. The first of which is in September on the East Coast of Bali.
The information found on theproof.com or any of its media platforms is intended for informational and educational purposes only. Any statements made on these platforms are not intended to diagnose, cure, treat or prevent any disease or illness. Please consult with your medical practitioner before making any changes to your current diet and lifestyle.
