Naturally Lean by Allyson Kramer and a Recipe for Roasted Radishes and Yellow Beets

Moving to a plant based diet seems like it would be the most healthy. Until you shop at your favorite whole foods market or health food store and realize that vegan foods can still be filled with sugars and be way overly processed, just like any other convenience food. Naturally Lean: 125 Nourishing Gluten-Free, Plant-Based Recipes All Under 300 Calories by Allyson Kramer fills the gap of finding small plate plant-based dishes and drinks that are quick to make with no added or refined sugars or processed ingredients.

Naturally Lean

Naturally Lean makes it easy to transition to vegan eating by focusing on the meals that are most typically universally eaten by everyone, such as side dishes, baked goods, and beverages, that are easily incorporated into everyday menus. Instead of the chef’s salad with bacon and processed ham or turkey, instead try one filled with legumes (Tempeh and Snow Peas) or packed with greens (Serious Taco Salad with kale). You’ll be just as filled, but more importantly, be filled with things that are good for you.

The Cycles of Your Eating Choices

I liked Kramer’s introduction. She talks about the cycle of healthy eating and the way you feel can be a direct reflection of what you eat.

By eating more whole foods, you are consuming lower-calorie choices that are packed full of nutrients that will make your mind and body stronger, more energetic, and simply healthier. Because you aren’t filling your body with empty calories and simple sugars, you can eat more, too. The more whole foods you consume, the better you feel.

Exactly. Eating poorly leads to a vicious cycle of feeling poor, and when you feel poorly, you tend to eat quick comfort foods laden in calories. I know I do. When you eat right, you tend to feel better which leads to much better choices when home menus and meals are created. If you are a consumer of multiple fast food choices per day (it’s easier than you think – don’t think of just McDonald’s here, think of convenience foods and all the prepacked sandwiches, salads, quick breakfast items, and snacks that are available), the author suggests replacing one with a recipe from the book. Choices like that end up making a huge impact on how you feel and look, which compounds over time.

Naturally Lean contains 125 recipes divided into six chapters: Greens and Crucifers; Hearty Grains; Fabulous Fruits; Nuts and Seeds; Legumes; and Squash, Roots and Mushrooms. The rest of the cookbook has things like recipe pairing suggestions (pairing recipes to make complete meals) and sections on ingredients and gadgets.

All the recipes are quick to put together, and covers all your snack and small plate cravings such as White Chocolate Peanut Butter Fudge Bites and Greenest Goddess Dressing. The Roasted Radishes and Yellow Beets was a favorite, however, because of its colorful ingredients and ease of pairing with just about anything, making it one of those universal side dishes that I have in my recipe file – a dish goes with anything and can be served multiple ways (as a salad, side dish, or a colorful base to prop your entree).

A great read for the recipes contained, and the idea that small, simple plates can be healthy and quick.

Roasted Radishes and Yellow Beets

Roasted Radishes and Yellow Beets

Roasted Radishes and Yellow Beets

This gorgeous duo makes a fun addition to a multiple course dinner or hearty lunch salad. Lightly seasoned with mustard and chives, these root veggies need little more than adequate roasting time to bring out their best.

Ingredients
  

  • 10 radishes most of greens removed
  • 2 yellow beets quartered (peeling is optional)
  • 2 teaspoons stoneground mustard
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 425 degrees F.
  • Scrub the radishes and beets and place in a large mixing bowl.
  • In a small bowl, mix together the stone-ground mustard and olive oil and toss with the vegetables. Add the chives and toss to coat evenly.
  • Arrange the radishes and beets in a single layer on an ungreased cookie sheet, sprinkle evenly with salt, and place on the center rack of the preheated oven.
  • Bake for 30 minutes, or until the vegetables are fork-tender. Serve hot.

 

Book Information:

Disclosure: This book was provided by the publisher and any opinions are my own. Excerpted from Naturally Lean: 125 Nourishing Gluten-Free, Plant-Based Recipes–All Under 300 Calories by Allyson Kramer. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.