(as of Dec 24,2021 21:58:18 UTC – Details)
From the Publisher
How to Use This Book
I’ve divided the book into two sections that can each stand on its own and be read in the order you choose.
Section I: Plant-Based Nutrition for Athletes
We’ll talk about the transition to a plant-based diet, nitty-gritty nutrition information and planning and cooking meals that will get you the nutrients and calories you need.
Section II: Running on Plants
Section II outlines getting started as a runner; we’ll get into advanced training concepts, including a natural, plant-based strategy,and training programs for 5K, 10K, and half marathon distances.
How to Create a Habit That Lasts in Six Steps: Pick only One small, positive habit. Come up with a plan. Do the habit immediately after the trigger for four to six weeks. Build in positive feedback. Test, adjust, repeat immediately
Yield: 8 Servings
Don’t underestimate this dish as a super nutritious, super easy complement to nearly any meal. Green peas are eaten like vegetables, but are a legume and high in fiber, protein, and phytochemicals. Red cabbage is uniquely high in two phytochemical categories: polyphenols and glucosinolates. I like this dish because these ingredients have a long shelf-life. Add the ingredients to a medium-size pot and bring to a boil.
Reduce heat to low, cover. Cook for about 14 minutes or until the water is gone. Turn off the heat, mix thoroughly, and serve. Store in an airtight container in the refrigerator for up to 1 week.
177 Calories; 3 g Fat (13% calories from fat); 7 g Protein; 33 g Carbohydrate; 4 g Dietary Fiber; 0 mg Cholesterol; 32 mg Sodium.
Ingredients: 2 cups (346 g) uncooked quinoa, rinsed and drained 3 1/2 cups (825 ml) water or broth 1 cup (130 g) frozen peas 1 cup (90 g) red cabbage, diced Salt, to taste
Publisher : Fair Winds Press; 2nd edition (October 2, 2018)
Language : English
Paperback : 272 pages
ISBN-10 : 1592338593
ISBN-13 : 978-1592338597
Item Weight : 1.23 pounds
Dimensions : 7.63 x 0.75 x 9.38 inches