Bruce Ackerberg - Flexitarian Cookbook: 20 Tasty Beginner Recipes with a Meal Plan: For the Flexitarian (Semi-Vegetarian) Diet

Flexitarian Cookbook 20 Tasty Beginner Recipes with a Meal Plan For the Flexitarian (Semi-Vegetarian) Diet I want to thank you and congratulate you for investing in this book. The Flexitarian Diet is a kind of eating habit that is mostly focused on plant-based food with random consumption of meat. This diet is known to be more manageable and flexible compared to those diet plans that are strictly vegan or vegetarian. If youre looking to include more vegetables into your diet but still wouldnt want to give up on meat, the flexitarian diet may work well for you. This diet is a combination of vegetables and animal products. However, meats must be consumed in moderation.

Since a flexitarian diet allows the consumption of meat and other animal products, those who follow this diet are not considered vegans or vegetarians. This diet is based on these principles: Eat mostly vegetables, fruits, whole grains, and legumes. Avoid eating processed food. Instead, go for the natural ones. Even if youre allowed to eat animal meat on this diet, it is still best to get your protein source from plants. Limit your sugar intake.

Always be flexible and include meat from time to time. Due to the Flexitarian diets flexible nature, this has become one of the most popular choices for people who are looking to get healthier while not feeling deprived of food. The goal here is to eat more nutritious plant-based food with less inclusion of meat. Apart from this, there is really no precise amount of calories and macronutrients to be consumed in a day. Treat the Flexitarian diet as a lifestyle rather than a form of diet. This semi-vegetarian way eating has no specific rules on calorie counting.

This is another reason why it has become more appealing to a great deal of people. This diet also provides a lot of benefits to the body such as weight loss, and reversing or delaying the harmful symptoms of heart diseases, cancer, diabetes, and a lot of other lifestyle diseases. This book is a supplement to the Flexitarian Diet book. It is recommended that you first read that book first before utilizing this book if you are new to the Flexitarian diet principles. This book will provide a meal plan you with a suggested 20 day meal plan that will help you jumpstart your Flexitarian diet and allow you to think of other recipes that are allowed in this diet. Mix well. Mix well.

For every wrapper, place 1/4 cup of the filling in the center. Fold the bottom corner of the wrapper over the filling. Fold the sides toward the middle and over the filling. To seal, roll tightly and use water. Repeat the same procedure until the rest of the wrappers are used up. Meanwhile, heat the oil in a pan.

Fry egg rolls until golden brown. Drain on paper towels. To make the dip, put together avocado, cilantro, ranch dressing, and lime peel. Mix. Serve egg rolls with the prepared dip.

Ingredients: 1 cup sliced bacon, crumbled, cooked 2 cups red potatoes, cooked, cubed 4 cups cheddar cheese, shredded 1 onion, chopped finely 1 cup mayonnaise 1 tablespoon chives, minced 1 cup sour cream 1 teaspoon salt 1/2 teaspoon pepper Instructions: Preheat the oven to 325 degrees F.

Put together bacon and potatoes in a bowl. In another bowl, mix cheddar cheese, onion, mayonnaise, chives, sour cream, salt, and pepper. Coat potatoes and bacon evenly whilst tossing gently. Meanwhile, grease a baking dish. Transfer mixture to the baking dish. Bake potatoes, uncovered for 60 minutes or until bubbles start to form and turns light brown.

Slightly cool before serving.

Ingredients: 2 packages pork sausage 4 eggs 1 cup bell pepper, chopped 1/2 cup onion, chopped 2 cups Cheddar cheese, shredded 1 cup baking mix 3 cups hash brown potatoes, frozen 2 cups milk 1/4 teaspoon pepper Instructions: Preheat the oven to 400 degrees F. Grease a baking dish. Meanwhile, cook the onion, sausage, and bell pepper in a skillet set over medium heat. Stir until the sausage is no longer pink. Drain.

In the baking dish, add in potatoes, sausage mixture, and cheese. In a medium bowl, combine baking mix, pepper, eggs, and milk until thoroughly blended. Pour into the baking dish. Bake uncovered for 45 minutes. Do the toothpick test. If the toothpick comes out clean when inserted in the center, it means it is cooked.

Sprinkle cheese on top. Bake for another 2 minutes. Take out of the oven and allow to cool for 5 minutes before serving.

Ingredients 3 cups potatoes, peeled, diced 1 pound ground beef 4 eggs, lightly beaten 1 can diced tomatoes, undrained 1 onion, medium, chopped 1/2 cup water 1 cup cheese, sliced Pinch of salt Pinch of pepper, to taste Instructions: Saute onions and meat in a large pan set over medium heat. Drain. Season with salt and pepper.

Pour water and then add in potatoes. Cover the pan and allow to simmer for 20 minutes. Add in tomatoes. Cook for 5 minutes. Pour eggs over the mixture. Cook until the eggs are set.

Top with cheese. Cook, covered for 1 minute or until the cheese melts. Serve.

Recipe #5 - Meaty Cauliflower Soup Ingredients: 1 cup cauliflower, chopped 1 cup ham, cubed, cooked 1 box scalloped potatoes 1/8 teaspoon pepper 1/8 teaspoon ground mustard 1 chicken stock 2 cups hot water 1 cup half and half fresh parsley, chopped Instructions: Heat a saucepan. Pour in water and condensed chicken broth. Add cauliflower, mustard, and pepper.

Stir from time to time. Adjust heat to high and boil. Reduce the heat and allow to simmer while covered. Stir from time to time until potatoes are soft. Put ham and add in half and half. Cook for 5 more minutes, uncovered.

Do not boil. Turn off heat as soon as soup starts to simmer. Top with parsley. Serve.

Ingredients: 2 tablespoons of water 2 eggplants, sliced into disks 2 eggs 1 pound ground beef 1 cup Parmesan cheese, grated 1 cup breadcrumbs, Italian-seasoned 2 cups mozzarella cheese, shredded 2 tablespoons of olive oil 48 oz chunky tomato sauce 2 teaspoons olive oil Pinch of ground black pepper Pinch of salt Instructions: Preheat the oven to 375 degrees F. Grease baking sheets with olive oil.

Whisk eggs and water in a bowl. In another shallow dish, mix bread crumbs, Parmesan cheese, salt, and black pepper. Dip the eggplant slices into the egg mixture and then press into the crumbs. Arrange eggplant slices on greased baking sheets. Bake for 25 minutes, or until golden brown. Flip eggplant slices.

Bake for 20 minutes longer. Remove slices from the oven, and then increase heat to 400 degrees F. Heat olive oil in a skillet. Add in ground beef and then season with salt and black pepper. Cook for 10 minutes until the beef is crumbly and evenly browned. Allow to. Set aside. Set aside.

Grease a baking dish with olive oil. Place eggplant disks. Pour tomato-ground beef sauce on top of the eggplant layer. Sprinkle mozzarella on top. Repeat procedure and finish up with a layer of mozzarella. Bake for 15 minutes, or until the cheese melts and the sauce is bubbling.

Remove from the oven. Let cool before serving.

Ingredients: 2 pounds of kale, stalks removed, blanched in salt water, washed in cold water, dried, cut into strips 1 cup heavy cream 4 tablespoons butter, unsalted 1/8 teaspoon ground nutmeg Pinch of salt Pinch of ground pepper Instructions: Melt butter in a pan set over a medium heat. Add in the rest of the butter, kale, heavy cream, and nutmeg. Stir mixture well. Reduce the heat and cook for an additional 5 minutes, or until the cream thickens.

Season with salt and pepper. Serve.