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Get healthier, save time and money with this meal prep vegetarian cookbook
Whether you are a devout vegetarian or just looking to incorporate more healthy plant-based meals into your diet, a meal prep vegetarian cookbook is a tool for anyone looking to save a little time.
The Vegetarian Meal Prep Cookbook will be your guide to the art of economical meal readiness―minimizing hours spent in the kitchen so you can maximize your free time.
With this vegetarian cookbook, you’ll be able to whip up meals that are fresh, budget-friendly, and ready to go at a moment’s notice. You’ll learn pro tips for grocery shopping, proper food storage, and making healthy taste good. Most importantly, by prepping meals, this vegetarian cookbook brings consciousness to what you are eating and ends the inefficient process of making meals, one at a time.
This vegetarian cookbook includes:
8 meal prep plans―Each plan has a unique thematic focus, from breakfast ideas to comfort classics, to even tackling the afternoon “hangries.” Pro tips―Learn about important kitchen tools and staples, budget hacks, and smart shopping tips. 75 recipes―From Sweet Potato Breakfast Burritos to Thai Noodle Bowls, there are recipes in this vegetarian cookbook for every meal―including snacks―all of which include nutritional info, storage guidelines, and dietary labels.
Just wait till you see the delicious meals that await you and the time you save by having this meal prep vegetarian cookbook at your disposal.
From the Publisher
Recipes inside like:
SAVORY VEGGIE WAFFLES
1. Preheat a waffle iron according to the manufacturer’s instructions.
2. In a medium bowl, whisk the eggs, egg whites, spinach, onion, green bell pepper, and sweet potato.
3. Coat the waffle iron with cooking spray. Pour one-third of the batter into the waffle iron and cook until lightly golden brown, about 3 minutes. Set the waffle aside to cool. Repeat 2 more times.
4. Wrap each cooled waffle in plastic wrap and put 1 waffle into each of 3 single-serving 24-ounce meal prep containers. Evenly divide the feta cheese among 3 (2-ounce) cups with lids and top with your desired amount of hot sauce (if using). Put 1 feta cheese cup into each waffle container. Refrigerate for up to 3 days.
GLUTEN-FREE, NUT-FREE Prep: 10 minutes | Cook: 10 minutes | Makes 3 waffles
Eggs in a waffle iron are now a thing, and this recipe proves it should be. The shredded sweet potato adds a nice texture contrast to the fluffiness of the eggs. And, of course, I snuck in extra veggies because that’s my job. Enjoy!
Reheat: Unwrap the waffle and reheat in the microwave for 60 seconds. Top with the feta cheese.
Per serving (1 waffle and feta cheese): Calories: 263; Fat: 11g; Protein: 17g; Total carbs: 25g; Net carbs: 21g; Fiber: 4g; Sugar: 10g; Sodium: 483mg
3 large eggs, 3 large egg whites 3 cups fresh spinach, chopped 2/3 cup diced onion 2 green bell peppers, diced 1 1/2 cups shredded sweet potato Nonstick cooking spray 3 ounces feta cheese, crumbled Hot sauce, for serving (optional)
Publisher : Callisto (Dec 17 2019)
Language : English
Paperback : 172 pages
ISBN-10 : 164152698X
ISBN-13 : 978-1641526982
Item weight : 363 g
Dimensions : 19.05 x 1.07 x 23.5 cm
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Andrew Birrenkott –
This book is so amazing! Even if you’re a meat eater, it’s easy to add meat into the recipes! This book makes meal prepping so much easier because it gives you lists of everything you’ll need from containers to the things in the kitchen you’ll need.
Amazon Customer –
This book has so much useful information and great recipes! Perfect if you are trying to get more vegetarian meals into a meat diet or taking meat out all together.
AtopMtOlympus –
I like this cookbook, but it IS a little wacky. I think the author didn’t have a clear vision for her target audience. I am an experienced home cook and vegetarian, so this review will be from that perspective.I made the Veggie Buddha Bowl (the one featured on the front cover) and the Sweet Potato and Kale Salad (the one featured on the back cover) in large quantities over the weekend and we have been eating them all week. The meal prep took me over 4 hours. Twice as long as the combined listed times. And that was even after I subbed out the fried sweet potato spirals in the buddha bowl for the same diced and roasted sweet potatoes used in the salad. But the end results were excellent! The cashew dressing for the buddha bowl is awesome and something I’ve never done before.The sweet potato and kale salad is DELICIOUS. Though next time I will keep the toasted almonds separate. They lost their crunch the next day after I had mixed them in, which is disappointing because that is exactly the kind of thing I would think this meal prep cookbook would take into account.There is kind of a bizarre mix of recipes in the book. For example, the buddha bowl is fairly complicated using many different ingredients and even relies on other recipes in the book. Juxtapose that with the stirfry recipe which calls for the use of a frozen vegetable medley. Or the recipe for Simple Spaghetti Squash which is literally just roasting a spaghetti squash with olive oil, salt, and pepper…the “tip” invites you to combine it with your favorite vegetarian meatballs and marinara sauce…I would have much preferred a recipe for vegetarian meatballs!Also, confusingly, the number of servings on the recipes are all over the place. Sometimes 4, 3, 2, or 1. The buddha bowl is listed as 1 serving and over 1200 calories, so I figured I would half it, but I didn’t even need to try because there is no way you could fit all of the listed ingredients in one 24 ounce container… I tripled that recipe and ended up with 6 servings and a bunch of leftover ingredients. Not a problem at all, but a little weird.All in all, I am happy with the purchase and excited to try out the other recipes!
Kindle Customer –
Anybody new to removing meat from your diet. Gives you all the info you need to meal prep, from shopping list, to what recipe to start first, to storing.
Amazon Customer –
I’ve been vegetarian for 16 years, but I’ve never been particularly “good” at it as far as nutrition went. I’m big on convenience and generally prioritize it over eating healthy. I got this because it was time to get a grip on nutrition, and I am overall very happy with this book. I feel like it has a balance of both nutritious foods and convenience because, as the intro describes, many of the ingredients can be bought pre-prepared. I’m in my third week in a row of meal prep and would recommend this to anyone who feels a bit lost in the kitchen.Pros: easy to understand, meals taste good, convenient during the work week when I don’t want to think or prep, shopping list is laid out well, leftovers can be used to fill in the following weeks.Cons: a lot of page flipping, time consuming (2-3 hours each meal prep day so far), a lot of dish cleanup. The last two things could just be cons for me since I don’t cook often.