This post is part of the Soy Simple campaign. Read my disclosure here.

This is my last Soy Simple post!

So I guess soy will go back to being all complex.

In all seriousness, I agreed to this campaign because I do consume a decent amount of soy–mostly through soy milk (mmmm soy lattes) and Luna bars. I’m not a vegetarian, but I do also really like tofu.

Not just when it’s in a bagel, although that is definitely my favorite way to consume it.

There are a million compelling reasons to go vegetarian, and while I probably never will, I definitely occasionally rely on non-meat protein. It’s cheaper and better for the planet–and it helps to vary your diet.

Below are all my soy posts, if you’re interested:

January:

Protein on the Go: how to get more protein in your snacks

Another 2012 Goal: More Protein: my goals to get more protein in my diet this year

December

Holiday Meal Makeover: or, how I snuck soy bacon into Christmas dinner.

Tips for Surviving Holiday Eating: Spoiler alert: more protein.

Drinking My Protein: mmm, protein smoothies

Soy Snacks: more soy snacky goodness

November

Happy Thanksgiving!: again, more sneaking soy into family holiday meals

What Fuels Your Workouts?: if you guessed protein, you guessed right.

Soy for Breakfast: in which I announced this program.

This program has involved a giveaway every week, so it’s only natural that it ends with one, too, right?

How about another gift card to Sports Authority? To enter, just leave a comment telling me what you learned during this program.

Contest is only open to U.S. residents, 18 years of age and older. One entry, per person, per contest.

This post is part of the Soy Simple campaign. Read my disclosure here.

For this weeks’s Soy Simple post, I was asked to recreate a holiday meal with soy.

I was planning on making Brussels sprouts with bacon and maple syrup as a part of Christmas Eve dinner, so I decided to make an easy substitution: tofu bacon for regular bacon. I used Morningstar Veggie Bacon strips with soy. Otherwise, I followed the original recipe. I tasted while cooking, obviously, and the maple syrup definitely helped absorb any of the soy taste.

Let’s see how the fam reacts tomorrow… I hope nobody is reading this. I’d like to trick them and see what they say.

This post is, again, part of a giveaway to your local grocer. All you need to do is leave a comment, by Sunday (Christmas):

How do you use soy (if at all) in your holiday cooking?

Contest is only open to U.S. residents, 18 years of age and older. One entry, per person, per contest.