Happy Herbivore Light & Lean is College of Charleston alum Lindsay Nixon’s fourth cookbook. It’s scheduled for release later this year.
When people think of Happy Herbivore, people think of light and affordable plant-based recipes. Lindsay Nixon’s blogs, books, and meal plans have helped many adopt and thrive on a low fat, whole food eating plan that doesn’t lack in flavor or variety. Nixon’s newest book focuses on food as well as fitness.
Happy Herbivore Light & Lean includes 150 of Nixon’s signature low fat, easy, affordable, and fast recipes and workout plans. Nixon’s Facebook and Twitter fans heard of the book months ago and many took advantage of the pre-order bonus offer. Those fans received a book preview with recipes, a workout plan, and bonus book on plant-based nutrition.
Happy Herbivore Light & Lean is available on pe-release now and listed on various online book stores. On Amazon, a book preview is available. Several bloggers are posting recipes from HHL&L and interviews with Nixon during the book during the pre-release blog tour. This delicious Blueberry Yogurt Muffin is one of my favorites from the book so far. As with all of Happy Herbivore’s recipes, this one is vegan, low fat, easy, affordable, and quick. It also freezes and reheats well.
Blueberry Yogurt Muffins
2 c white whole-wheat flour
1 tsp baking powder
½ tsp baking soda
¼ c raw sugar
1 ripe (spotted) banana
½ c vanilla nondairy milk, divided
6 oz vegan yogurt (plain, vanilla, or blueberry)
¼ c unsweetened applesauce
1 c blueberries (thawed, if using frozen)
3–4 tbsp lemon zest
Preheat oven to 350°F.
Line muffin tin with paper or silicone cups or use a nonstick pan, and set aside. In a mixing bowl, whisk flour with baking powder, baking soda, salt, and sugar. In a small food processor or blender, whiz banana with 1⁄4 cup nondairy milk until silky smooth. Stir into flour mixture, then add yogurt, applesauce, and remaining nondairy milk. Stir a few times, add blueberries and lemon zest, and stir gently, folding in blueberries, until just combined. Spoon into muffin cups and bake 15–20 minutes or until muffins are golden, firm to the touch, and a toothpick inserted in the center comes out clean.
Stay in the loop. Subscribe to receive Charleston Vegetarian Examiner's articles via email.