Losing Weight on a Plant Based Diet – and Lindsay Nixon’s new book

Once again as Lindsay releases her newest masterpiece the opportunity to participate in a blog tour has arrived.

HappyHerbivoreLight&Lean_FrontCover

I had the opportunity to ask a few questions. I feel they were really all answered with the first one, but here they are for your enlightenment also.

Me – From what I understand this book is a bit of a departure from your other cookbooks in that it contains advice and exercises to assist in weight loss in addition to the recipes. Where did the idea for this come from?

Lindsay – I’m not sure I’d say it’s a departure. Happy Herbivore Light & Lean is still a lot like her sister books in my series. I continue to embrace my healthy, fuss-free, everyday ingredient cooking style. I’m still focusing on whole, plant foods, vegan recipes, keeping it low fat and super healthy. Each book I’ve written has had a theme and this book’s theme brings in a wholistic look at health. Making it about the whole body, not just what we put in our mouth ;)

I was very much inspired by my meals plans. While the recipes in this cookbook are different than the recipes I provide my clients through my meal plan service, I used the same approach: caloric density. More food, less calories. Focusing on ingredients that are satiating, and so forth.

One of my missions with Happy Herbivore is to disprove all the myths that eating healthy is hard, complicated or expensive. It’s actually delicious, easy, affordable and beautiful. I think the same misconceptions exist around exercise and fitness. You don’t need a lot of time, or fancy equipment or expensive gym memberships. You can do it all in your home, in minutes a day, no matter what your starting point. I’m showing that—celebrating it—in my new book.

Me – Are these techniques you used initially in your own weight loss, or based on routines you have developed over time/input from others?

Lindsay – I was a personal trainer for many years.

Me – And lastly, all of your books focus on no-oil, no added fat, plant based cooking, which of course is great for health. Do the recipes in this book differ in any significant way, and if so, how?

Lindsay – I’m using the same cooking style, but this time I was very focused on calorie density, as well as total calories.

Now, this is a pre-release interview and I haven’t seen an actual copy of the book yet. But, judging from her past books and from what I know about this one, I expect it to be an excellent resource for weight loss and a healthy lifestyle (not always the same thing). Here’s a sample recipe, straight from the new book, which looks delicious to me.

thai-crunch-salad-7323_CMYK

Thai Crunch
Single serving
Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.

4 c napa cabbage, red cabbage, or lettuce (or a combination)
1 carrot, julienned
2 green onions, sliced
¼ – ½ c edamame
½ cucumber, sliced or diced
Thai Peanut Dressing
crushed peanuts (optional garnish)
cilantro (optional)
lime wedges (garnish)

Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)

Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.Per Serving

Calories . . . . . . . . . . . . . . 300
Fat. . . . . . . . . . . . . . . . . . 11.7g
Carbs . . . . . . . . . . . . . . . 39.4g
Fiber. . . . . . . . . . . . . . . . 13.7g
Sugars. . . . . . . . . . . . . . . 16.3g
Fat. . . . . . . . . . . . . . . . . . 17.3g
WW Points. . . . . . . . . . . . . . 6

Thai Peanut Dressing
Makes ¼ cup
Gluten-free, Quick, Budget, Pantry

Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce.

1 tbsp smooth peanut butter
1 tbsp warm water
1 tbsp sweet red chili sauce
juice of 1 lime wedge
2 tsp low-sodium soy sauce or gluten-free tamari
1 ¼ tsp rice vinegar
garlic powder
ground ginger
1–2 drops Asian hot sauce (e.g., Sriracha)
1 tbsp nondairy milk

In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or
tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for
10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.

Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.

Per Serving
Thai Peanut Dressing (1 tbsp)
Calories . . . . . . . . . . . . . 19
Fat. . . . . . . . . . . . . . .1.4g
Carbs . . . . . . . . . . . . . . 3g
Sugars. . . . . . . . . . . . . . 0g
Fiber. . . . . . . . . . . . . . . 0g
Protein. . . . . . . . . . .0.9g
WW Points. . . . . . . . . . . . . 1

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