5 Vegan - Food for Fitness - Recipe Books

BRAND NEW 5 VEGAN RECIPE BOOKS 

You receive 5 Books!

Is your nutrition letting you down? 

You already do the training! Now that’s sort out your nutrition!

Each book contains

⏺ 30 Nutrient packed recipes (150 Recipes in total)

⏺ Fitness Pal scannable barcodes for each meal

⏺ Breakfast, sides, mains and desserts

⏺ Macronutrient breakdown for each meal

Whether you’re a Blue, Red or Green MFer, the foundation to improved performance is a nutritionally adequate diet.

A MFers food plan should be sufficient to:

• Provide enough energy and nutrients to meet the demands of MF.
• Enhance adaptation and recovery between sessions.
• Include a wide variety of foods like wholegrain breads, cereals, vegetables (particularly leafy green varieties), fruit, lean meat and dairy products to enhance long term nutrition habits and behaviours.
• Enable you to achieve optimal bodyweight and body-fat levels for performance.
• Provide adequate fluids to ensure maximum hydration before, during (Waterbreak!) And after MF.
• Promote your short and long-term health.

   

Food & Fitness Recipe Books are emailed to you in a handy PDF Format that can be accessed at home, work and on your smartphone, leaving you with NO EXCUSES!

 

VOL 1 

BREAKFASTS

PB and J Overnight Oats

Slow Cooked Apple Pie Oatmeal

Mexican Breakfast Burritos

Peanut Butter Overnight Oats

Chocolate Banana Pancakes

 

SIDES

Baked Vegan Sweet Potato Fries

Greens with Crispy Onions

German Red Cabbage

Mexican Rice

Greek Chickpeas

 

MAINS

Mushroom Couscous

Asian Greens

Crispy Falafels

Chargrilled Veg and Black Rice

Rigatoni Bake

Easy Asian Stir Fry

Vegan Cottage Pie

Mushroom Bolognese

Quinoa Stuffed Spanish Peppers

Coconut and Squash Dhansak Aubergine and Chickpea Curry

Moroccan Chickpea Quinoa Salad

Vegan Thai Green Curry

Veggie Burger

Chickpea and Coriander Burgers

 

DESSERTS

Chickpea Brownies

Classic Apple Pie

Energy Balls

Coconut Lime Energy Bites

Carrot Cake Cookies

 

VOL 2

BREAKFASTS

Salted Caramel Smoothie

Pumpkin Pie Oats

Avocado and Heirloom Tomato Toast

Vegan Breakfast Tacos

Choc Cherry Overnight Oats

 

SIDES

Baked French Fries

Southern Succotash

Hummus Quesadillas

Roasted New Potato Salad with Lentils

Garlicky Kale and Pea Sauté

 

MAINS

Cauliflower Purée with Chickpeas

Stuffed Tofu

Chickpea San Choy Bow

Mexican Soup

Fettuccine Stroganoff

Lentil Pilaf

Butterbean Tacos

Stuffed Sweet Potatoes

Green Spaghetti

Shiitake Tacos

Vegan Bolognese

One Pot Veggie Sausage Stew

Vegan Stuffed Mushrooms

Satay Tofu

Aubergine Tortillas

 

DESSERTS

Almond Butter and Oat Muffins

Vegan Cookie Dough

Sticky Rice and Mango Pudding

Salt Water Truffles

Peanut Butter Cups

 

VOL 3

BREAKFASTS

Chia Pot with Berry Purée

Chilli Garlic Leeks and Tomato on Toast

Quinoa Granola

Blueberry Chia Pot

Miso Mushrooms on Toast

 

SIDES

Grilled Sweet Potato Wedges

Vegan Coleslaw

Chickpea and Broccoli Salad

Beetroot Chips

Red Pepper Dip

 

MAINS

Hokkien Noodles

Teriyaki Tofu

Hummus Wraps

Aubergine Parmigiana

Creamy Chickpea Pasta

Vegetarian Green Curry

Pumpkin Mac and Cheese

Easy Pilaf

Red Lentil Soup

Soba Noodle Slaw

Barley and Mushroom Soup

Broccoli Noodle Bowl

Green Stir-Fry

Courgette Risotto

Mango Salad

 

DESSERTS

Raw Cacao Brownie

Raspberry and Chocolate Cookies

Coconut Rice Pudding

Blueberry Mousse

Chocolate Coated Peanut Butter Bites

 

VOL 4

BREAKFASTS

Vanilla Cheesecake Smoothie

Immunity Juice

Sunshine Bowl

Yoghurt Granola Bowl

Baked Granola Bars

 

SIDES

Baked Sweet Potato Fries

Sesame Kale

Tahini Cucumber Salad

Homemade Hummus

Coconut Cashew Butter

 

MAINS

Vietnamese Curry

Warming Soup

Singapore Noodles

Brown Lentil Rice Salad

Tofu Fried Rice

Vegan Risotto

Vegan Mushroom Bolognese

Vegetable Spring Rolls

Stuffed Bell Peppers

Vegetable Paella

Cauliflower, Lentils and Tofu Salad

Portobello Mushroom Burgers

Sweet Potatoes Stuffed with Chickpea

Cheesy Vegan Quesadilla Falafel

 

DESSERTS

Vegan Raspberry Almond Brownies

Dessert Baked Sweet Potato

Peanut Butter Rice Cake Raspberry Cups

Slow Cooker Apple and Cinnamon Oats

Blueberry Chocolate Bark

 

VOL 5

BREAKFASTS

Vanilla Buckwheat Porridge with Strawberries

Banana Bread

Grilled Portobello Mushrooms

Cherry Chocolate Smoothie Bowl

Vegan Peanut Butter Smoothie

 

SIDES

Sweet Potato Hash

Parsnip Chips

Roasted Carrots

Satay Dipping Sauce

Cucumber and Olive Salad

 

MAINS

Courgetti with Pesto and Balsamic Tomatoes

Roast Aubergine with Green Tahini Dressing

Chickpea and Spinach Curry

Chilly Tofu with Veggie Noodles

Walnut Lettuce Wraps

Ratatouille

Leek Potato Salad

Avocado Mac and Cheese

Kale Mushroom and Cashew Stir Fry

Courgette Boats Stuffed with Chickpea

Instant Pot Tofu Tikka Masala

Butternut Chilli

Scrambled Tofu with Avocado and Packet Rice

Cannellini Bean Salad

Butterbean Soup

 

DESSERTS

Sweet Rice Cakes

Vegan Chocolate Bites

Strawberry and Elderflower Sorbet

Dairy Free Ice Cream

Flourless Brownies

 

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