Downshiftology Healthy Meal Prep

Informationen zum Autor Lisa Bryan is the founder of the popular blog and corresponding YouTube channel Downshiftology. Lisa has been featured in Well + Good , Real Simple , Good Housekeeping , The Kitchn, and Elle . She lives in Southern California, where she hikes, bikes, and enjoys all things healthy. Klappentext Discover an easier, more balanced way to meal prep as you whip up 100 fresh and healthy dishes that happen to be gluten-free, from the creator of the popular blog and YouTube channel Downshiftology. When Lisa Bryan began meal prepping several years ago, she quickly became tired of eating leftovers and wasting food. At the same time, she realized she needed to "downshift" the accelerated pace of her life. Seeking balance, she made dietary changes like eating more vegetables and simple proteins, eliminating gluten (to manage her celiac disease) as well as processed foods, and reducing refined sugar. Then she flipped the script on meal prep by focusing on individual ingredients. On a whim, she posted a video to YouTube that went viral and she realized how many people were out there, just like her, who wanted a fresh approach to meal planning. By prepping a handful of ingredients at the start of the week--such as flaked salmon, zucchini noodles, peas, prosciutto, soft-boiled eggs, and roasted veggies--and then mixing and matching them throughout the week, she found that she could enjoy a variety of meals and snacks (Creamy Salmon Zoodles, Peas and Prosciutto with Jammy Eggs, and Strawberries, Avocado, and Arugula Salad) without getting bored. Lisa's debut cookbook is packed with 100 simple and ingenious, big-batch recipes that can either be frozen or repurposed into delicious meals without resembling leftovers. A dinner of light Coconut Chickpea Curry with rice can be enjoyed the next day atop a tortilla for a crispy tostada at lunch, or as a chickpea shakshuka for breakfast. All of the recipes are gluten-free and low in refined sugar; many are naturally anti-inflammatory, and dairy is minimal and optional. Lisa's approachable method for eating well and preparing meals with ease will inspire home cooks to downshift, too--at least when it comes to making healthy meals without a fuss. Leseprobe Introduction I'll be honest, I never imagined that one day I'd write a cookbook. But then again, I also never imagined that I'd create a food blog or plaster my face across YouTube videos for millions of people around the world to see. Life is funny that way, isn't it? When I first started Downshiftology, my goal was humble and simpleto inspire people to eat more vegetables, to cook from home more frequently, and to ditch processed food. I'm not a professional chef (or even a trained chef for that matter). I'm a former burned-out corporate gal who struggled to balance life and healthy eating while dealing with several autoimmune conditions and an overly sensitive gut. I'm an introvert, albeit a chatty one, who reluctantly started my YouTube channel to appease a few blog readers who asked for tutorial videos, and then I chuckled to myself at how silly it was for a forty-something to be starting a YouTube channel (I mean, I was double the age of the average YouTuber!). Somewhere along the way, though, my moderate, mostly antiinflammatory, and certainly not-perfect approach to eating clicked with a few of you, and then a few more, and before I knew it, what started out with me saying, Oh, I'll just toss a few recipes on a website and cobble together a few videos turned into my full-time job. my wellness journey I thought I was generally healthy for most of my life. Which kind of makes me laugh now, considering my diet was the standard American diet, full of processed food, fast food, sugar, and hardto-pronounce ingredients. I was fairly active and assumed that because I was not ov...

Autorentext

Lisa Bryan is the founder of the popular blog and corresponding YouTube channel Downshiftology. Lisa has been featured in Well + Good, Real Simple, Good Housekeeping, The Kitchn, and Elle. She lives in Southern California, where she hikes, bikes, and enjoys all things healthy.

Klappentext

Discover an easier, more balanced way to meal prep as you whip up 100 fresh and healthy dishes that happen to be gluten-free, from the creator of the popular blog and YouTube channel Downshiftology.

When Lisa Bryan began meal prepping several years ago, she quickly became tired of eating leftovers and wasting food. At the same time, she realized she needed to "downshift" the accelerated pace of her life. Seeking balance, she made dietary changes like eating more vegetables and simple proteins, eliminating gluten (to manage her celiac disease) as well as processed foods, and reducing refined sugar. Then she flipped the script on meal prep by focusing on individual ingredients. On a whim, she posted a video to YouTube that went viral and she realized how many people were out there, just like her, who wanted a fresh approach to meal planning.

By prepping a handful of ingredients at the start of the week--such as flaked salmon, zucchini noodles, peas, prosciutto, soft-boiled eggs, and roasted veggies--and then mixing and matching them throughout the week, she found that she could enjoy a variety of meals and snacks (Creamy Salmon Zoodles, Peas and Prosciutto with Jammy Eggs, and Strawberries, Avocado, and Arugula Salad) without getting bored.

Lisa's debut cookbook is packed with 100 simple and ingenious, big-batch recipes that can either be frozen or repurposed into delicious meals without resembling leftovers. A dinner of light Coconut Chickpea Curry with rice can be enjoyed the next day atop a tortilla for a crispy tostada at lunch, or as a chickpea shakshuka for breakfast. All of the recipes are gluten-free and low in refined sugar; many are naturally anti-inflammatory, and dairy is minimal and optional. Lisa's approachable method for eating well and preparing meals with ease will inspire home cooks to downshift, too--at least when it comes to making healthy meals without a fuss.

Leseprobe
**Introduction

I’ll be honest, I never imagined that one day I’d write a cookbook. But then again, I also never imagined that I’d create a food blog or plaster my face across YouTube videos for millions of people around the world to see. Life is funny that way, isn’t it?

When I first started Downshiftology, my goal was humble and simple—to inspire people to eat more vegetables, to cook from home more frequently, and to ditch processed food. I’m not a professional chef (or even a trained chef for that matter). I’m a former burned-out corporate gal who struggled to balance life and healthy eating while dealing with several autoimmune conditions and an overly sensitive gut. I’m an introvert, albeit a chatty one, who reluctantly started my YouTube channel to appease a few blog readers who asked for tutorial videos, and then I chuckled to myself at how silly it was for a forty-something to be starting a YouTube channel (I mean, I was double the age of the average YouTuber!).

Somewhere along the way, though, my moderate, mostly antiinflammatory, and certainly not-perfect approach to eating clicked with a few of you, and then a few more, and before I knew it, what started out with me saying, “Oh, I’ll just toss a few recipes on a website and cobble together a few videos” turned into my full-time job.

my wellness journey

I thought I was generally healthy for most of my life. Which kind of makes me laugh now, considering my diet was the “standard American diet,” full of processed food, fast food, sugar, and hardto-pronounce ingredients. I was fairly active and assumed that because I was not overweight, I was healthy. Never in a million years did I correlate food and lifestyle with health.

In my twenties, …