Healthy, Practical, Plant-Based Meal Planning with NMA Cookbook Co-Author Stepfanie Romine

vegetables

It’s no secret that meal planning can feel intimidating. There’s a lot of work up front, and if you’re new to the plant-based world without a built-up library of go-to meals, your options can quickly get monotonous.

But once you get started, meal planning will save massive amounts of time and energy throughout the week, and provide a blueprint for creative, delicious meals.

In today’s episode we chat with Stepfanie Romine, co-author of the brand new No Meat Athlete Cookbook, about practical meal planning tricks for the vegan athlete, and how to start saving time and energy in the kitchen.

Here’s what we talk about in this episode:

  • Stepfanie’s “Double-Up” method for meal planning on a busy schedule
  • Matt and Stepfanie’s obsession with flavor enhancers
  • Go-to last minute meals
  • ‘Flavanoids’ … huh?
  • The Instant Pot: is it worth it?

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The No Meat Athlete Cookbook



A Sports Illustrated Best Health & Wellness Book of 2017

9781615192663_3DReady to take your health, energy, and fitness to a brand new level? Our new, highly acclaimed cookbook features:
  • 150 substantial, whole food, plant-based recipes
  • Homemade sports drinks and portables that help you fuel your workouts naturally
  • Sample meal plans and adaptable recipe blueprints
  • Plus: an oil-free option for every recipe
And it gets even better: pre-order your copy before the release, and you’ll get exclusive bonuses to help you get even more out of the cookbook.

Click here to learn more and see what others are saying about The No Meat Athlete Cookbook!

Comments

  1. I listened to this podcast and was very interested in finding out more about the instant pot– 2 days later my dad sends me one (without me talking to him) for a birthday gift! I can’t wait to try out some meal prepping tips and this instant pot!

  2. OMG, Stepfanie & Matt! You can’t get good rice from your Instant Pot?! Have you found Hip Pressure Cooking dot com? I use their times and techniques and have never had any trouble with beans or grains coming out less than perfect. I am creeped out by the air fryer because I can’t imagine eating from a plastic appliance that heats up. Excellent podcast & I am greatly looking forward to the book.

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