File Name: The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts―and the Rest of Your Life.pdf
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88 of 89 people found the following review helpful.
Very cool book! Leaves you feeling terrific and surprisingly tasty!
By Jennifer Guerrero
This is a very cool book. The recipes have left us all feeling absolutely terrific, and I was pleasantly surprised by the yumminess level. It’s pretty darn tasty for an athletic performance book! I only put somewhere between 5-10 miles on my sneakers a day, but this has all been fabulous fuel. They have a few sample recipes up on their website, so you can give them a try and see if they’re a good fit for you. Love it when they do that! The recipes are all on the quick and easy end of the spectrum. It’s more than a cook book, though. They explain the whys behind everything. Recommend.
1) I made breakfast sandwiches with the Breakfast Tofu – p 65 and Shiitake Bakin’ – p 62 on English muffins with a little arugula, tomato and avocado. Everyone loved these and the kids each grabbed an extra piece of the tofu. I tripled the shiitake bakin’ the second time I made it. Yum!
2) Slow-Cooker Coconut-Matcha Brown Rice – p 47. This one was a mixed bag for the four of us. One loved it, one really liked it, one thought it was okay, and my youngest hit the yuck button. It’s very much on the Earthy side. If that sounds appealing, you’ll probably like it.
3) Olive-Chickpea Waffles – p 178. We loved these savory waffles. Chickpea waffles with finely chopped Kalamata olives and sundried tomatoes running through the batter. There’s no flour in them at all. The texture’s a bit off from regular waffles, but the flavor’s terrifcic. They’re garnished with tomatoes and avocados in the book’s pic. I added some Kalamata olives to echo what’s in the waffle and lemon slices and parsley because they go with the other flavors and they’re just pretty.
4) Calorie Bomb Cookies – p 219. I made these to pack away for breakfasts on the run, and decided to try one for lunch. At 491 calories each, they make a super filling meal. They’re packed with nuts and seeds and everything good, and the bananas and little bit of dark chocolate really make it taste like a treat. The kids were grinning at the breakfast table. My little one said she could tell they were healthy because of the texture, but she absolutely loved them!
5) Green Energy Bites – p 215. Nutty, Earthy, and just a little sweet. Very nice.
6) Switchel: The Original Sports Drink – p 188. This is really refreshing. The ginger and apple cider vinegar taste is potent. They have you strain it, but if you’ve got one of those water bottles with a central infusing column, you could just leave it there. Nice.
7) Garlicky Rosemary Potato Soup – p 114 with Cashew Cream – p 236. Oh my gosh! This is a phenomenal soup! It’s excellent, not healthfood excellent.
8) Pasta Marinara with Spicy Italian Bean Balls - p 81 and 83. They compared this to pepperoni. I definitely don't taste that. But, it's tasty pasta and bean balls. My husband's insisting on calling them bean bags. :)
9) Baked Deep-Dish Apple Pancake – p 48. Love. This tastes like full on apple cake. Texture’s a little weird.
10) Hearty Vegetable Hoagies – p 74 and Pesto – p 233. That’s a great sandwich! The kids loved it. I couldn’t fit all the veggies into the hallowed out baguette, so I think I’ll grab Italian bread next time.
11) Beet Bourguignon (Beet and Lentil Stew) – p 125. This is packed with produce, very filling, and has a nice fall taste. The recipe calls for 1 oz of dried mushrooms. They don’t make mention of it, but if you’re new to dried mushrooms, you want to soak those in hot water while you prepare the other produce. The grit will fall to the bottom of the soak water. When you pull the mushrooms out, the grit will stay there, and not in your stew.
Some more I have flagged to try are: Black-Eyed Pea and Collard Stew with Spicy Tahini – p 119, Caribbean Coconut Collards and Sweet Potatoes – p 122, Strawberry Pistachio Salad – p 131, Cashew Creamed Kale – p 163, Pakoras – p 165, Potato Stuffed Portobellos – p 169, Baked Tempeh Nuggets – p 170, Farro Tabbouleh – p 182, Cranberry Citrus Electrolyte Drink – p 193, a whole bunch of different homemade protein powders on p 197, Tropical Vacation Recovery Smoothie – p 206, V9 – p 209, and Mango Sticky Rice – p 252.
63 of 65 people found the following review helpful.
THE cookbook for plant-based athletes
By R. Cronise
I can't say enough good things about Matt Frazier. Together with Stepfanie Romine, they have written a fantastic plant-based cookbook that's centered on the athletic diet. You don't need to be an athlete to enjoy these dishes and the 100+ recipes aren't rehashes of the same old vegan mac and cheese (although the roasted red pepper version on p. 117 is fantastic!).
Let's start in the middle of The No Meat Athlete Cookbook with a dozen dressings along with a blueprint for unlimited dressing design. Sauces and dressings are key to variety when eating a plant-based diet and their use isn't limited to salads. They can instantly transform a wide range of steamed, grilled, or baked vegetables into a satisfying and tasty meal. One thing that's obvious when dropping meat out of one's diet is that it's mostly just a delivery system for sauce - people don't eat boiled meat. When one spends as much time preparing vegetables as they do creating marinades for flesh, an entire world opens up to those who previously only seasoned veggies with butter and salt.
I've been interviewed for podcasts by both Matt and Rich Roll (who wrote the forward) and these guys are amazing athletes. If one thinks that authentic athletic performance isn't possible on an all-plant diet, they are evidence that's an err in reason. They log thousands of miles and both of them "run on plants." Chapter 4 is loaded with recovery meals and Chapter 7 has a wide range of smoothies, energy bars, and rehydration drinks. The calorie bomb cookies at nearly 6000 Calories/batch should be good for 60 miles. The recipes are centered on whole foods and they provide for oil free options if extra Calories aren't on your training roadmap. This isn't a diet book, nor is it centered on ideology. Matt has been among the best bridge builders I've seen in the eat meat/don't eat meat worlds. He has strong personal beliefs and yet he never guilts and shames. I applaud that approach. He's a winner on all fronts.
If you're an athlete and thinking about going plant-based, this book has enough content to assure you won't wither away nor will performance lag. If you're ready to branch out into some new areas of plant-based cooking, Stephanie adds some roadmaps for fun and variety with amazing recipes and meal plans.
It's definitely a great resource for everyone!
2 of 2 people found the following review helpful.
The best veggie cookbook out there!
By Colleen Clark
Along with being an avid cookbook collector, I've been a vegetarian/vegan for most of my adult life (more than 20 years). In addition to this, I am an athlete. Recently I decided to add running to my training schedule so I went to Mr. Frazier' website. Always a fan of their website and podcasts, imagine my pleasure when I discovered Mr. Frazier was releasing a cookbook! I immediately pre-ordered my copy. On the day it arrived I made my first recipe from it-the Better Than Take Out Curry. All I can say is Wow!!! Every recipe I've tried from the book, and I am not exaggerating, has been excellent. My meat eating, Paleo boyfriend also has tried the stuff I've made. No misses yet! :) That's unusual for us. I'm used to buying a book, trying out recipe after recipe, and only liking a few. So far, that has not been the case here. I'm only just under halfway through the book, but I don't expect any that my to change. And-another bonus-all are easy to make with user friendly ingredients and instructions. Buy this book-right now! You'll be glad you did.
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