If you are looking for a cookbook with interesting recipes and some attention paid to calories, this title is worth a look. As is generally the case, there are recipes for the three meals of the day along with a section on snacks and dips. For breakfast there are sweet potato hash egg cups, peaches and cream overnight oats and chocolate banana buckwheat cupcakes, to name a few. For lunch we have Greek Salad with Chickpeas and Quinoa, Cobb Salad in a Jar and Veggie Wontons Over Crunchy Slaw, among others. Dinner includes General Tso’s Tofu and Vegetable SheetPan Bake, and Garlicky Pasta with Ground Turkey and White Beans along with quite a few others. The directions are easy to follow and the recipes look tasty.
Many thanks to NetGalley and the publisher for this title in exchange for an honest review.
Sample Recipe: Mango Chia Pudding
Prep Time: 10 minutes, plus 1 hour to chill | Serves 5 | Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan
Chia is a modern-day superfood. One ounce of chia seeds (approximately 2 tablespoons) contains 4 grams of protein, as well as omega-3 fats, fiber, antioxidants, iron, and calcium. Considering those facts, it makes sense that chia is the ancient Mayan word for “strength.”
1. In a bowl, add the chia seeds, coconut milk, water, honey, vanilla, and salt. Stir to combine, then cover and refrigerate for 1 hour. Remove the bowl from the refrigerator, stir again, and set aside.
2. In each of 5 meal prep containers, layer 1/2 cup mango and 1/3 cup chia pudding. Top with 1 tablespoon of coconut flakes.
STORAGE: Store in the refrigerator for up to 3 days.
SUBSTITUTION: If you don’t like canned coconut milk, any other liquid, including water, regular milk, or other nondairy milks, will work well; just use 2 cups of liquid for every 1/2 cup of chia seeds.
PER SERVING: Calories: 265; Fat: 16g; Protein: 5g; Carbohydrates: 29g; Fiber: 10g; Sugar: 16g; Sodium: 34mg
- 1/2 cup chia seeds
- 1 (13.5-ounce) can reduced fat coconut milk
- 1/2 cup water
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Pinch coarsely ground sea salt
- 2 1/2 cups mango chunks, fresh or frozen
- 5 tablespoons unsweetened coconut flakes