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The plant-based diet doesn’t have to be complicated. There’s no need to worry about figuring out challenging recipes or spending extra time in the kitchen every day. The solution is meal prep!
Now you can focus on eating fruits, vegetables, and healthy fats while receiving the nutrients you need for your healthy lifestyle straight from plant food sources. In The Everything Plant-Based Meal Prep Cookbook you will prepare your plant-based dishes in advance so you always have everything you need to stay on track with your diet. Including easy explanations of how to combine the plant-based diet with a meal prep schedule, you’ll find it easier than ever to incorporate vegan foods into your daily life.
With more than 200 delicious, plant-based recipes such as Cauliflower Pasta Alfredo and Carrot Quinoa Chocolate Chip Cookies, this book provides the perfect meals to make ahead of time and eat throughout the week or to freeze and eat later in the month. Whether you’re trying to kick-start a healthier lifestyle or streamline your current cooking process The Everything Plant-Based Meal Prep Cookbook will have you looking and feeling your best…while freeing up more time for the things you love.
From the Publisher
Black Bean Mango Salsa
In a large bowl, add all ingredients and stir to combine. If salsa needs more zing, add more lime juice. Refrigerate leftovers in an airtight container for up to 5 days.
1 (15-ounce) can low-sodium black beans, drained and rinsed
½ cup diced red onion
½ cup chopped fresh cilantro
1 large avocado, peeled, seeded, and chopped
1 large mango, peeled, seeded, and chopped
½ medium jalapeño pepper, seeded and diced
Juice of 1 medium lime
¼ teaspoon salt