Our pal, and founder of the immensely popular NoMeatAthlete.com, Matt Frazier, released his highly anticipated new book No Meat Athlete: Run on Plants and Discover Your Fittest, Fastest, Happiest Self last week! First, I just have to say “CONGRATULATIONS MATT.” I now have first hand experience with what’s involved in writing a book—so much work and love and late nights and heart. It’s a super achievement, so bravo. Second, it’s SUCH a winning book.
Matt is a truly likable guy—down-to-earth and approachable (visit his blog and listen to his recent podcast with Rich Roll to see). His non-preachiness and honesty are qualities that I respect very much. So, his book has not only delivered on my expectation that it would be kind and inspirational, but it’s packed with tips to help everyone from the marathoner to folks who just want more energy and endurance for life.
No Meat Athlete is broken into two comprehensive sections: plant-based nutrition/kitchen tips and everything you need to know about “running on plants.” And it doesn’t necessarily mean “running” in the literal sense (although you get everything you need for that), “running” applies to your energy level for life.
Matt combines his proven training approaches, a few motivational stories and innovative recipes to help you build confidence in the kitchen.
My favorite part of the book are his smartypants “formulas” for making energy bars, smoothies, veggie burgers and other menu rotation staples. He shows you how to easily swap ingredients, so you can keep it fresh and exciting in the kitchen.
No Meat Athlete is a unique guidebook, healthy-living cookbook, and nutrition primer for the beginner, every day, and serious athlete who wants to live a meatless lifestyle. Matt will show you that there are many benefits to embracing a meat-free athletic lifestyle, including:
– Weight loss, which often leads to increased speed
– Easier digestion and faster recovery after workouts
– Improved energy levels to help with not just athletic performance but your day-to-day life
– Reduced impact on the planet
Whatever your motivation for choosing a meat-free lifestyle, this book will take you through everything you need to know to apply it to your training—No Meat Athlete takes you from the start to finish line.
Want to win a copy of No Meat Athlete?
1. Officially enter the giveaway by clicking/registering
here. Sorry, this giveaway is closed. Congrats to Vivian!
2. Shout your entry from the rooftops!
3. Leave a comment below telling us why YU want to win a copy of No Meat Athlete.
4. YU can also tell us why on Facebook and/or Twitter.
5. Cross your beautiful little fingers and toes.
6. A winner will be chosen at random October 25, 2013.
Now, YU know I had to try out some formulas from the book.
How about a Chickpea Protein Burger? Yes, that!
Makes: 6 large burgers or 12-14 sliders
Try to buy everything organic. Here’s why.
1 tbsp unrefined coconut oil
1 1/2 cups cooked chickpeas (here’s how)
1/2 cup yellow onion, diced
1 clove garlic, minced
1 cup steamed sweet potato, diced
1/2 cup celery, diced
1/2 cup red pepper, diced
1 tbsp dijon mustard
1 tsp liquid smoke
1 tbsp +2 tsp vegan Worcestershire
1 tbsp Montreal Steak Seasoning
1 cup gluten-free oats
1/2 cup cooked quinoa (here’s how)
1 tbsp coconut aminos (can sub tamari, liquid aminos or soy sauce if you prefer)
Salt and pepper to taste
Let’s get started.
1. Soak and cook chickpeas according to these instructions. Transfer to food processor.
2. Dice and steam sweet potato for about 15 minutes, or until easily pierced with a fork. Transfer to food processor.
3. Prepare your other veggies by chopping, dicing and mincing.
4. Heat 1 teaspoons of coconut oil in a large pan over medium heat. Sauté the onion, garlic, celery and red pepper until softened, about 5 minutes.
5. Transfer veggies to a food processor. Add remaining ingredients and pulse about 10 times until combined, but still chunky.
6. Form into golf ball size balls and flatten into patties for sliders (or bigger patties for larger burgers).
7. Heat 2 teaspoons of coconut oil over medium-high heat in a large pan. Sauté the patties in batches for 5-7 minutes per side until browned and heated through.
8. Crumble into salads*, eat plain or with your favorite gluten-free bun. Top with Roasted Garlic & Lemon Aioli to take it to the next level.
*I crumbled one burger into a big bowl of greens with hemp oil, sliced radish, fresh squeezed lemon and red pepper. Delish.
Matt provides you with the “formula” for how to make dozens of veggie burger combinations, this was just the first of many for me.
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Get a copy of No Meat Athlete right here.
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Go say “hello” to Matt