Saturday, December 7, 2013

Interview with Lindsay the Happy Herbivore & {FREE Thai Crunch Salad Recipe!}

I've got a surprise for you today! You're lucky enough to get a free recipe from Lindsay the Happy Herbivore's new book Light and Lean! I know you're going to love this book as much as I did- I'm never disappointed by Lindsay and this book is just what I needed since I'm trying to lose some weight at the moment. The recipes are quick and easy to make and taste great- even the fussy husband likes most of them!

 Lindsay was even kind enough to answer a few of my questions too
1. How do you feel about the scales? friend or foe...
2. Do you have any tips to overcome food addiction?
This depends on a number of factors. For example, is it a food addiction that’s physical in nature (i.e. you’re addicted to dairy because dairy is physically addictive) or is this a more psychological situation in terms of, saying, overeating and being a food addict?
Treatment varies. Here are a few posts to check out:

Here’s my personal story of dealing with food addiction, with several links to books and resources that can help:

3. How do you feel about planning meals for weight loss? I often think if I could stick to a menu plan it would help me but have great trouble actually doing it!
I can’t recommend our meal plans enough for weight-loss ( we have so many *incredible* success stories. Having a plan in place makes a huge difference.

4. Do you think that eating a variety of delicious meals is important in sustainable weight loss? do you find eating your favorites repeatedly detrimental?
It depends on the person. When I was a personal trainer, I had one client who basically ate the same three meals every single day. I had another client who had a meal plan they recycled through each week—so they had the exact same thing every Monday, every Tuesday, and so on. I couldn’t do either of those “diets” nor could any of my other clients who needed a lot of variety. Yet, those people lost weight at the same pace as my clients who ate a more varied diet.

5. Did you enjoy the exercise photo shoot? The shots are great!
It was fun but exhaustive. Jon and I had to hold each post for 10-15 minutes straight.

Now for the scrummy Thai Crunch Salad! This is a wonderful super salad that I'm adding to my rotation, when you've got both edamame and peanuts how can you go wrong?! The dressing is just too good (I always want more) and it makes getting lots of veggies in a breeze!

Thai Crunch
Single serving
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)
cilantro (optional)
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.

Per Serving
Calories . . . . . . . . .  . 300
Fat. . . . . . . . . . . . . 11.7g
Carbs . . . . . . . . . . . 39.4g
Fiber. . . . . . . . . . .  13.7g
Sugars. . . . . . . . . . . 16.3g
Fat. . . . . . . . . . . . . 17.3g

Thai Peanut Dressing
Makes ¼ cup
Gluten-free, Quick, Budget, Pantry

Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce.

1 tbsp smooth peanut butter
1 tbsp warm water
1 tbsp sweet red chili sauce
juice of 1 lime wedge
2 tsp low-sodium soy sauce or gluten-free tamari
1 ¼ tsp rice vinegar
garlic powder
ground ginger
1–2 drops Asian hot sauce (e.g., Sriracha)
1 tbsp nondairy milk

In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or
tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for
10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.

Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.

Per Serving
Thai Peanut Dressing (1tbsp)
Calories . . . . . . . . . . .19
Fat. . . . . . . . . . . . . 1.4g
Carbs . . . . . . . . . . . . 3g
Fiber. . . . . . . . . . . . . 0g
Sugars. . . . . . . . . . . . 0g
Fat. . . . . . . . . . . . . 0.9g

I hope you enjoy this salad as much as I did :) and if you're looking for a collection of delicious plant based recipes (whether you need to lose weight or not) Happy Herbivore Light and Lean is a great choice.

Love and Smiles,

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