Happy Herbivore Blog

New 1,200+ Calorie Meal Plan (& Update)

Posted by: Lindsay S. Nixon |

Category: MealPlan

Last week I released my first 1,200+ Happy Herbivore Meal Plan as a trial -- to see if it was a product you wanted. 

Based on all the positive response and feedback, I'm doing another week. You can donate and download the new plan here

I've improved the meal plan -- for one, we are using a new service (not paypal) so donating and downloading is much, much smoother. I also enhanced the plan itself! 

Here are some of the meals you can expect to eat on this weeks plan:

  • Low Cal "French" Toast
  • Banana Split Smoothie
  • Chai Oatmeal
  • "Meatloaf" & Gravy
  • Seasonal Sweet Potato Soup
  • Fajitas
  • Red Lentil Dal
  • "Omelet" and more!

"Awesome!! So far I am loving it.  Was surprised at how much food you can eat for 1200 calories. Totally satisfied and stuffed!" - Nella

Frequently Asked Questions:

Why Donation?

Two reasons. 1. You're more likely to stick with something you've paid for than you got for free and 2. It's a great way to help support happyherbivore.com. It's very expensive to run this website and we pay a fee with each meal plan download. We ask for a donation as a means of supporting my endeavors and this community. 

Can I Start Any Time?

Yep! I put the meal plans up on Wednesday since most people start their week on a Sunday or Monday (and getting the plan on Wednesday gives ample prep time) but you can start at any day. All plans cover a 7-day period. A new plan is offered each week. The plans are totally unrelated so you can join in (or take a week off) whenever you like. 

Fat-Free Whole-Wheat (Vegan) Pumpkin Bread

Posted by: Lindsay S. Nixon |

Category: Recipe

After seeing so many tweets and facebook posts by Herbies saying they made (and loved!) my pumpkin bread (in The Happy Herbivore Cookbook, p. 52) I decided I'd share it here on the blog.

'Tis the season!

Recipe:Pumpkin Bread

Prep time: | Cook time: | Total: | 12 servings

Description

If you love banana bread you're in for a real treat with this Fall favorite. A slice goes perfect with a cup of warm apple cider for breakfast or treat yourself to a piece for dessert if you opt for the frosting. From The Happy Herbivore Cookbook (p. 52)

Ingredients

Instructions

Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour wet mixture into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. If using icing, prepare while bread is baking. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.

Minimalist Monday: Cooking Short Cuts

Posted by: Lindsay S. Nixon |

Category: Minimalist

I'm always looking for ways to shrink my time in the kitchen during the week. (I almost feel bad admitting that as a cookbook author. almost!)

Truth is, my household is not too unlike yours. I work all day and then around 5:30 or 6:00 p.m. Scott comes home from work with a hungry monster in his belly. I'm usually pretty hungry myself by then and because I'm always distracted with my task at hand and I have a horrific perception of time anyway... every-single-day when Scott walks in I think "oh crap! is it 5 already?"

and it's usually 6. whoops!

I've been trying to cook all (or a lot of) of meals on the weekend to make dinner a breeze... simply reheat and serve, but some weekends are even crazier than my weeks and I don't get around to all that advanced cooking and prep.

My solution? When I can't cook and prep on the weekend, I take a few minutes to prep some things the night before after dinner. It may be as minor as chopping up a bell pepper or gathering ingredients and putting them together on the counter... I just take a few minutes to one or two little things and it improves my experience -- and how fast I can serve dinner -- immensely the next night. 

Then, of course, there are my two 15-minute dinner fall backs: HH's black bean burgers or tofu scramble) which are great when we're ravenous and I can't be bothered to work at the speed of light. 

Oh! and then there is this totally amazing tip, sent in by a Herbie:

For a lot of your recipes I mix all the dry ingredients up and make "mixes" so during the week I only need to add the wet ingredients. Tonight all I had to do was mix almond milk and miso with my "cheese mix" (to make HH's cheddary cheesy sauce p. 264 HHC) and dinner was ready in under 5 minutes! I'm not the best cook, so any short cut that I can come up with helps. 

Pure genius I tell ya.