David Sydney - Vegan Fit: 10 Vegan Recipes for Pre and Post Workout, Maximize Energy and Recovery Plus 3 Calisth

Vegan Fit 10 Vegan Recipes for Pre and Post Workout, To Maximize Energy and Recovery Plus 3 Callisthenic Workouts for Beginners

Table of Contents Introduction Chapter 1: Ten Vegan Pre-workout Recipes 1) Death by Chocolate Pudding 2) Healthy Peanut Butter Mousse 3) Mushroom Steel Cut Oatmeal Risotto 4) Tofu Scramble 5) Breakfast Parfait with Oats and Blueberry Pudding 6) Stacked Portabella 7) Seitan Stir Fry 8) Protein Power Goddess Bowl 9) Pink Powerhouse Smoothie 10) Super Energy Booster Smoothie Chapter 2: Vegan Post Workout Recipes 1) Black and White Bean Quinoa Salad 2) Teriyaki Tofu Burger 3) Simple Vegan Omelet 4) Protein Veggie Burger 5) Tofu Bento 6) Lentil Spinach Soup 7) Chickpea Sunflower Sandwich 8) Black Bean and Sweet Potato Chili 9) Tempeh Joes 10) Easy Carrot Slaw with Smoky Maple Tempeh Triangles Chapter 3: Calisthenics Exercises Crunches Normal crunch Twist crunch Bicycle crunch Resistance crunches Lunges Pull ups/push ups Pull-ups Push Ups Conclusion Copyright 2017 - All rights reserved. The contents of this book may not be reproduced, duplicated or transmitted without direct written permission from the author.

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I want to thank you for choosing this book, Vegan Fit - 10 Vegan recipes for pre and post workout, to maximize energy and recovery plus 3 calisthenics workouts for beginners.

Many vegans think that they are pressed for choice when it comes to pre and post workout meals. However, this is not true, as there are many options to choose from which are capable of providing the body with enough energy and more, both before and after a workout. Vegan meals consist of fresh fruits, vegetables, grains, pulses, legumes, nuts and seeds and leave out meats and animal derived products such as eggs and dairy. These are capable of providing you with not just energy but also several vital nutrients that are required by your body to remain healthy. However, there is widespread misconception that it is essential to consume lean meats to develop lean muscle. This is absolutely false as it is possible to do so just with the consumption of vegan meals.

If you are on the lookout for simple vegan recipes that can be had as post and pre workout meals, then you have come to the right place! This book will serve as your vegan diet guide and leave you with simple recipes that can enhance your workout routine and help you develop the body of your dreams. We will also look at three simple calisthenics exercises that you can take up to achieve your weight loss goals.

S erves: 2 Ingredients: For the pudding: 1 ripe avocado, peeled, pitted, chopped cup cocoa powder, unsweetened 2 dates, pitted or 1 tablespoon maple syrup 1 medium ripe banana, peeled, sliced cup natural peanut butter 1-2 tablespoons dairy free milk For blueberry cardamom sauce: cup blueberries, fresh or frozen tablespoon maple syrup tablespoon lemon zest 1 date, pitted teaspoon ground cinnamon A large pinch ground cardamom Method:

1. To make pudding: Add all the ingredients into a blender and blend until smooth. Taste and adjust the sweetener if desired.
2. Pour into 2 bowls. Cover and refrigerate until use.
3. To make blueberry cardamom sauce: Add all the ingredients of the blueberry cardamom sauce into a blender and blend until smooth. Pour into a bowl.

   Cover and refrigerate until use.

4. To serve: Drizzle sauce over the pudding and serve.

S erves: Ingredients: 7 ounces extra firm tofu, rinsed, drained, crumbled 1 teaspoon vanilla extract 1 cup + 6 tablespoons peanut flour 14 tablespoons vanilla almond milk, unsweetened 1 teaspoon stevia extract 1/8 teaspoon salt Method:

1. To make pudding: Add all the ingredients into a blender and blend until smooth. Taste and adjust the sweetener if desired.
2. Pour into 2 bowls. Serve immediately or cover and refrigerate until use.

S erves: 2 Ingredients: 1 tablespoon olive oil 1 clove garlic, minced 2 tablespoons green bell pepper, minced cup steel cut oats 2 2 cups water Salt to taste Pepper to taste 2 tablespoons onion, minced cup mushroom, minced teaspoon dried basil teaspoon dried marjoram teaspoon dried oregano A pinch ground rosemary or 1/8 teaspoon regular rosemary 1 tablespoon minced sundried tomatoes 1 tablespoon nutritional yeast Method:

1. Place a heavy bottomed saucepan over medium heat. Add oil. When the oil is heated, add onions and saut until translucent. Add garlic and saut until fragrant.
2. Add mushroom, bell pepper and dried herbs.

   Saut until the mushrooms are slightly tender.

3. Add oats and saut for a few minutes until toasted lightly. Add sundried tomatoes and 1-cup water.
4. Lower heat and simmer. Stir frequently to prevent the bottom from burning.
5. When the liquid has dried up, add 1 more cup of water. Stir and simmer until the liquid dries up.
6. Add more water if required and cook until the oats are tender.

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