I’m a big fan of Lindsay Nixon, aka the Happy Herbivore. Back in the day (like four years ago) when I was leaning into a plant-based diet I found her blog. Her super simple recipes and laid-back approach to food and life totally spoke to me.
Between her recipes featuring regular, everyday ingredients and her love of minimalism, I’m pretty sure we’re cut from the same cloth (cheesecloth maybe?).
I haven’t seen the book yet (it’s currently on pre-order) but I’m excited to check it out. Rumor has it I’ll be giving a copy away in a few weeks – so stay tuned!
Here’s the quick and dirty (I mean clean) interview:
Jacq: As a time-crunched minimalist myself, I’m excited for the workout part of this book! What’s your hands down favorite exercise that ‘gets er done’?
Lindsay: In the book? Lindsay’s Body Blast.
Jacq: What plant-strong snacks to use to fuel your workouts?
Lindsay: I’m not a snacker. I don’t really eat between meals because I have big helpings when I do eat. It’s largely a misconception about needing to eat before or after a workout. Or that you even need “extra” nutrition if you work out. Most people don’t need to even add snacks. Unless you’re engaged in strenuous exercise for an hour or longer, you probably don’t need a snack. Of course, if you’re hungry, eat. Be careful not to deplete your glycogen, but as long as you’re eating healthy and getting in your daily caloric needs at your main meals, snacks are not necessary and they can be counterproductive in some ways. For those looking to improve performance, etc. the less times you can eat in the day, the better. When your body is breaking down food and digesting, it can’t do other stuff or do it at full speed – like rest and repair and rebuild I noticed a lot of my body builder friends only ate during an 8 hour window, and even then it wasn’t an 8-hour long feast. They ate with a lot of purpose. When I thought about why, it made perfect sense. They want their body to build muscle, not process legumes all day
Jacq: What kinds of songs on your playlist make you want to move mountains (or flip tires, either one)?
Lindsay: I’m a total grandma and listen to audio books.
Jacq: Using one word, how would you describe this book?
Can’t wait to check this book out! Pre-order here.
In the meantime, here’s a sneak peek at a recipe from the book:
Gluten-free, Quick, Budget, Single Serving
Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.
4 c napa cabbage, red cabbage, or lettuce (or a combination)
1 carrot, julienned
2 green onions, sliced
¼ – ½ c edamame
½ cucumber, sliced or diced
Thai Peanut Dressing
crushed peanuts (optional garnish)
lime wedges (garnish)
Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.
While you wait for the book to come out, and for the giveaway, check out:
Interview with Lindsay and HH Abroad Giveaway (giveaway ended)
My guest posts on Happy Herbivore: