Wilson Paul. - Skinny Vegan
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- Book:Skinny Vegan
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Skinny Vegan: summary, description and annotation
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Eric Shaffer, Blogger, Food Enthusiast
The Key to My Weight Loss
Heres the real kicker
The Skinny Vegan is a 1 Most Exclusive Recipe Book Ever. Unlike other cookbooks, guidance and recipes, the Skinny Vegan has been created to focus on Easy Vegan Recipes and The Most Explosive Flavours.
Wilson Paul.: author's other books
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Your Free Gift
I wanted to show my appreciation that you support my work so Ive put together a free gift for you.
The Best Slow Cooker Recipes
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Thanks!
Table of Content
More people across the world discover the importance of vegan lifestyle and whole food plant-based diet
When you eat healthy vegan foods, you are getting much more benefits that you can ever imagine:
1. Prevent Or Even Reverse Deadly Diseases:
According to many studies, animal fats and meats might actually cause so many diseases such as diabetes, cancer, hypertension, heart diseases....Not to mention that some U.S studies showed that people who eat processed meats die prematurely and more frequently than other people.
2. Lose Fat And Get Fit:
With the vegan diet, you can say goodbye to calorie restriction, body shaming or eating disorders. Plants contain fewer calories and more fiber and antioxidants than the animal -based products.
3. Improve and Protect the Environment:
One of the best benefits that the vegan diet offers is improving the Environment that ensures us and our children a better life because the production of meat and products that includes it requires lot of work and time that often caused so many people on the planet to starve because all their crops are sold to feed animals in other places to produce more meat and milk whereas they can live a simple life in peace and harmony by embracing the plant based diet.
(Prep Time: 5 min | Cooking Time: 10 min | Servings 6)
Ingredients:
- 1 can of white beans
- 1 cup of quinoa
- cup of cherry tomato, quartered
- cup of olive oil
- cup of red onion, finely chopped
- cup of red bell pepper, diced
- 2 tablespoons of fresh basil, finely chopped
- 1 tablespoons of fresh lemon juice
- Black pepper
- Salt
Directions:
- Cook the quinoa according to the directions on the package.
- Whisk the basil with lemon juice, olive oil, a pinch of salt and pepper in a small bowl to make the dressing.
- Combine the rest of the ingredients in a large mixing bowl then add the dressing and toss it gently
- Adjust the seasoning of your salad then serve it right away and enjoy.
Make it tastier:
To make it tastier, add 2 tablespoons of balsamic vinegar to the salad to make it tastier.
(Calories: 429 | Total Fat: 11.7 g | Protein: 20.9 g| Total Carbs: 62.4 g)
(Prep Time: 10 min | Cooking Time: 40 min | Servings 4)
Ingredients:
- 4 sweet potato, peeled and diced
- 1 can of black beans, drained
- cup of scallion, sliced
- cup of quinoa
- cup of cilantro, finely chopped
- 4 tablespoons of olive oil
- 1 tablespoon of lime juice
- 1 teaspoon of cumin seeds
- 2 teaspoon of paprika
- 2 cloves of garlic, minced
- The zest of 1 lemon
- Black pepper
- Salt
Directions:
- Preheat the oven on 425 F.
- Toss 1 teaspoon of paprika with the sweet potato and 1 tablespoon of olive oil in a large bowl then spread it on a lined baking sheet.
- Bake the potatoes for 20 min then stir it and bake it for another 20 min.
- Combine 1 teaspoon of paprika with raw quinoa and lemon zest in a heated pot then stir into it 2 cups of water and bring it to a boil.
- Add a pinch of salt to the quinoa and simmer it for 15 to 20 min.
- Whisk the rest of the olive oil with garlic and lime juice in a small bow to make the dressing.
- Combine the rest of the ingredients in a large bowl and stir into it the dressing.
- Adjust the seasoning of the salad then serve it and enjoy.
Make it tastier:
To make it tastier add in 1 cup of halved cherry tomatoes to the salad then serve it and enjoy.
(Calories: 393 | Total Fat: 17 g | Protein: 5.7 g| Total Carbs: 56.9 g)
(Prep Time: 10 min | Cooking Time: 0 min | Servings 4)
Ingredients:
- 6 tomatoes, diced
- 2 avocados, peeled and diced
- 2 cucumbers, peeled and diced
- 1 cup of cilantro, finely chopped
- 3 tablespoons of fresh lime juice
- 1 tablespoon of olive oil
- teaspoon of spike seasoning
- Salt
Directions:
- Whisk the spike seasoning with olive oil and 2 tablespoons of lime juice in a small bowl to make the dressing.
- Combine the avocado with 1 tablespoon of lime juice and a pinch of salt in a small bowl.
- Combine the rest of the ingredients, dressing and the avocado in a large bowl and adjust their seasoning.
- Adjust the seasoning of your salad then serve it right away and enjoy.
Make it tastier:
To make it tastier, add 1 tablespoon of freshly chopped oregano with basil and enjoy.
(Calories: 292 | Total Fat: 23.7 g | Protein: 4.6 g| Total Carbs: 21.4 g)
(Prep Time: 5 min | Cooking Time: 25 min | Servings 2 to 3)
Ingredients:
- 1 large sweet potato, peeled and diced
- 1 can of chickpeas, drained
- red onion, finely chopped
- 1 handful of fresh parsley, finely chopped
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of olive oil
- 2 teaspoons of cumin
- 2 cloves of garlic, peeled and minced
- 1 teaspoon of ground coriander
- teaspoon of cayenne pepper
- Black pepper
- Salt
Directions:
- Heat the oil in a pan and saut in it the sweet potato from all sides.
- Season the potato with 1 teaspoon of cumin, a pinch of salt and pepper.
- Toss the sweet potato with the rest of the ingredients in a large bowl then adjust its seasoning.
- Serve your salad right away and enjoy.
Make it tastier:
To make it tastier, add in cup of corn and 2 tablespoons of freshly chopped dill to the salad and enjoy.
(Calories: 607| Total Fat: 13.7 g | Protein: 28.7 g| Total Carbs: 97 g)
(Prep Time: 10 min | Cooking Time: 0 min | Servings 4)
Ingredients:
Dressing:
- 1/3 cup of silken tofu
- 1/3 cup of olive oil
- white onion, finely chopped
- cup of vegan mayonnaise
- cup of apple cider vinegar
- 1 tablespoon of blue poppy seeds
- 1 tablespoon of agave nectar
- 1 tablespoon of nutritional yeast
- 1 teaspoon of mustard
Salad:
- 8 ounces of pasta, cooked
- 1 small cucumber, peeled and diced
- 1 cup of edamame beans
- cup of red cabbage, shredded
- 2 small carrots, diced
- 3 radishes, diced
- yellow bell pepper, seeded and diced
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