No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine

No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine

If you've been around the blog for very long, or take a glance at my posts on Instagram, it should come as no surprise that I am a huge fan of both eating and cookbooks. I may also have a tendency toward cookbook hoarding. 

While I certainly do not consider myself a talented cook, and would never claim to be anything other than functionally proficient in the kitchen, I eat most of my meals at home and so I do spend time cooking something nearly every day. Not only is it significantly cheaper, but it also ensures that I'm putting (mostly) nutritious food into my body. 

The beginnings of Farro Tabbouleh from No Meat Athlete Cookbook

The beginnings of Farro Tabbouleh from No Meat Athlete Cookbook

At the beginning of this year, I took a few weeks off from meat; it was a fun experiment and, other than rationalizing the purchase of a few more cookbooks, an insightful way to examine my patterns/habits and come up with new ways to incorporate a wider variety of vegetables and whole foods into my regular diet. 

During my recipe research, I remembered hearing about Matt Frazier, founder of No Meat Athlete, through vegan running friends and various podcasts; his website is full of fantastic information and I also borrowed a copy of his book from the library. 

Shortly after, I discovered that Matt and co-author Stepfanie Romine were planning to publish a cookbook; I was able to enjoy an advance copy from their publisher, The Experiment, and then pre-ordered my own copy because I thought it looked great. 

Ta-da! The finished product and it is very tasty, if I do say so myself!

Ta-da! The finished product and it is very tasty, if I do say so myself!

Even though I am neither vegan nor vegetarian, this cookbook is worth the price for the quick, easy, and thoughtful ideas that have been put together for meals from breakfast to dinner plus snacks and desserts. 

I have tried both of the recipes below, as well as the one in the picture I posted above (the publisher's pics are so much better than mine - ha!), and they are delicious. The Savory Oatmeal is a delightful late breakfast/early lunch selection on the weekend and the Quinoa Primavera makes enough for me to take to work for lunches and use as a dinner side dish. The publisher has offered their copy to share, as long as the credit line is included. 

Bon appetit! 

Savory Oatmeal from No Meat Athlete Cookbook

Savory Oatmeal from No Meat Athlete Cookbook

Savory Oatmeal
Makes: 2 bowls
Time: 15 minutes

Oatmeal is an incredibly popular breakfast among athletes and health foodies, but even if you vary the toppings, it’s easy to get bored with the same sweet flavors every morning. But who said oatmeal has to be sweet? This savory recipe lends itself well to customization, so you can adapt it to suit your palate and vary it when you want something new.

  • 1 cup (95 g) GF old-fashioned rolled oats
  • 1 carrot or small beet, peeled and shredded
  • 1½ cups (360 ml) water
  • 1 cup (15 g) stemmed and chopped kale or (30 g) chopped spinach
  • ¼ cup (60 g) salsa or marinara sauce (such as Weeknight Marinara, page 81)
  • 2 tablespoons nutritional yeast
  • ½ avocado, chopped
  • 2 tablespoons roasted
  • pumpkin seeds
  • Smoked paprika and/or crushed red pepper, optional
  • Salt and black pepper
  1. Combine the oats and carrot in a small saucepan over medium heat. Add the water. (Use more or less to achieve the consistency you prefer; 1½ cups/360 ml water yields a fairly thick oatmeal.)
  2. Heat until simmering, then cook, stirring often, until everything is tender, about 5 minutes.
  3. Stir in the kale, salsa, and nutritional yeast.
  4. Pour into a bowl and top with the avocado and pumpkin seeds. Sprinkle with smoked paprika and crushed red pepper, if using. Season with salt and pepper to taste, and serve.

Variation: Swap in different flavors of salsas or pasta sauces to turn this into a whole new dish.

Credit line: Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 

Quinoa Primavera from No Meat Athlete Cookbook

Quinoa Primavera from No Meat Athlete Cookbook

Quinoa Primavera
Makes: 4 to 6
Time: 25 minutes

Quinoa is the rare plant protein that contains all nine essential amino acids, making it “complete.” Whether this actually matters is up for debate, but quinoa certainly rounds out a lot of our meals. Paired with loads of vegetables, this dish becomes a one-pot meal.

CITRUS-PICKLED SHALLOTS

  • 2 large shallots, sliced in half, then into half-moons
  • 2 tablespoons orange juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon salt
  • Pinch of sugar

QUINOA

  • 2 cups (480 ml) water
  • 1 cup (190 g) quinoa, soaked at least 2 hours or overnight, rinsed, and drained
  • 2 cups (520 g) frozen artichoke hearts or one 14-ounce (400 g) can artichoke hearts packed in water, halved or quartered if large
  • 2 garlic cloves, minced
  • 1 teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon dried dill
  • ¼ teaspoon black pepper, plus more to taste
  • 2 cups (250 g) frozen peas
  • 2 carrots, diced
  • 1 orange or yellow bell pepper, chopped fine
  • 3 scallions (white and light green parts), sliced thin
  • Grated zest and juice of 1 lemon
  • ½ cup (75 g) raw sunflower seeds
  1. To make the shallots, combine all the ingredients in a small bowl. Refrigerate until ready to serve. (The shallots can be refrigerated overnight or up to 3 days.)
  2. To make the quinoa, combine the water and quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, ½ teaspoon salt, the dill, and ¼ teaspoon pepper. Reduce the heat to medium-low, cover, and cook for 10 minutes. Reduce the heat to low and stir in the peas, carrots, bell pepper, and scallions. Cover and cook until the vegetables are heated through, about 5 minutes.
  3. Remove from the heat, add the lemon juice and zest and the sunflower seeds, fluff with a fork, and season with salt and pepper. Serve, topping each portion with the shallots. (Leftovers can be served cold.)

Credit line: Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 

Now what?!

Now what?!

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Marlena by Julie Buntin