Light and Lean

Today is my birthday! To help me celebrate my birthday and ring in the New Year I’m giving away a copy of Happy Herbivore Light and Lean to one lucky reader (in the US or Canada). If you don’t see the Rafflecopter Widget below follow the Rafflecopter link.

I have been a fan of the Happy Herbivore Cookbooks since I began my plant-based journey. I own them all but this one is my favorite. It’s closer to my style of eating. In addition to the giveaway, I’ll also be sharing a little Q&A with Lindsey S Nixon and a recipe for Breakfast Tacos.

Holly: What advice do you give families when only 1 member is plant-based and the others are not interested?

Lindsey: Win them over with food. Show, don’t tell. Lead by example.

Holly: I struggle when it comes to finding and sticking to an exercise routine, any thoughts?

Lindsey: Exercise is great, but not required. I have found with my life—and as a personal trainer, diet matters more than anything else.

Holly: You just started a cooking show that has been very popular. Can you tell us what to expect from that?
Lindsey: It’s a live cooking show == so each week is a surprise!

Holly: If you could only eat 5 foods for a week, what would you eat?

Lindsey: Kale. Potatoes. Mango. More kale. More potatoes. Mustard. Hot sauce.

Breakfast Tacos

Makes 3

Soy-free, Gluten-free, Budget

 I’m always looking for ways to slip more vegetables into my diet (particularly at breakfast) and these tacos hit the nail on the head: greens, beans, and sweet potatoes before lunch? I can feel good about that! Bonus: They are really filling and leave me satisfied for hours. I tend to make these tacos for breakfast when I have leftover cooked greens and sweet potatoes from the day before.

3 corn tortillas

1 sweet potato, cooked

½ c cooked black beans

½ c cooked greens (e.g., steamed kale or collards)

2 green onions, sliced

hot sauce

salsa (optional)

nutritional yeast (optional)

guacamole (optional)

Warm corn tortillas if they’ve been in your fridge. I like to heat each side over a low flame for 10–15 seconds on my gas stove, but a few seconds in the microwave covered with a damp paper towel also works. Mash sweet potato with a fork (you can mix in spices like ground cumin, chili powder, garlic powder, onion powder, and cayenne if you like, or even a basic fajita or taco seasoning with a splash of nondairy milk) and spread into the center of the tortilla. Top with beans, greens, and green onions, plus hot sauce, salsa, nutritional yeast, and guacamole as desired (I overflow my tacos so they are really filled). Enjoy!

Chef’s Note Make a “taco bar” and serve these for brunch when you have a big crowd.

Tofu Scramble (pg. 35) is another great filling option

Per taco

Calories . . . . . . . . . . . . . . 145

Fat. . . . . . . . . . . . . . . . . . . 1.3g

Carbs . . . . . . . . . . . . . . . 29.1g

Fiber. . . . . . . . . . . . . . . . .5.6g

Sugars. . . . . . . . . . . . . . . . . 3g

Protein. . . . . . . . . . . . . . .5.2g

WW Points. . . . . . . . . . . . . . 4

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FTC Disclaimer: I received a free copy of this book for review. All opinions are my own. This page uses affiliate links.