5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
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You can get the book here: https://www.amazon.com/dp/0306923041?ref=exp_chefaj_dp_vv_d

Carleigh Bodrug is the founder of PlantYou, a social community of over a million followers whose mission is to help people eat more plants through simple and approachable vegan recipes, a digital meal planner, weekly podcast and everyday lifestyle tips. She lives in Ontario, Canada with her fiancé, Jesse, and Persian cat, King Tut.

Her debut cookbook, PlantYou: 140+ Ridiculously Easy, Amazingly Delicious, Plant-Based, Oil-Free Recipes hits shelves on February 15th, 2022 and is available for preorder now. Carleigh provides readers with the ultimate full color guidebook that makes whole food, plant-based oil-free meal planning, grocery shopping and cooking a breeze. With every single recipe, you will find a visual infographic marking the ingredients you need, making it easy to shop, determine portion sizes, and dive into the delicious and nutritious dishes in these gorgeous meals.

When you preorder, you get over $250 in FREE plant-based resources, including a vegan cheesemaking book, 101 recipe vegan snack ebook, meal planning sheets and more by submitting your receipt on plantyoucookbook.com!

Smashed Chickpea Salad Sandwich + Breakfast Cookie

Chocolate Chip Banana Bread Breakfast Cookies

MAKES 8 cookies
FROM START TO FINISH: 18 minutes

2 bananas, mashed
1 1/2 cups rolled oats
1/2 teaspoon ground cinnamon
1/3 cup vegan dark chocolate chips
1/2 teaspoon baking powder
Pinch of salt

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Place all the ingredients in a large bowl and mix until fully combined. Wet your hands and
form into eight balls. Place at least 1 inch apart on the prepared pan. Flatten the balls with your
hands or the back of a fork until they are approximately 1/2 inch thick.
3. Bake for 12 minutes, or until a toothpick inserted into a cookie comes out clean.

While these bake...

Smashed Chickpea Salad Sandwich

MAKES 2 servings
FROM START TO FINISH: 12 minutes

3 tablespoons tahini
2 tablespoons unsweetened soy milk
1 tablespoon pure maple syrup
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon dried dill
1 (15-ounce) can chickpeas (about 1 ½ cups), drained and rinsed
1/2 red onion, diced
2 green onions, diced

FOR SERVING

4 slices vegan whole wheat sourdough bread
1/2 cup spinach
1/2 tomato, sliced
1 handful of broccoli sprouts

1. Whisk together the tahini, soy milk, maple syrup, cider vinegar, Dijon mustard, salt, and dill in a large bowl until smooth.

2. Add the chickpeas, red onion and green onions to the bowl and crush with a potato masher until you get a thick, moldable consistency.

3. Stir until the tahini sauce and crushed chickpeas are combined. Taste and adjust the seasonings as needed.

4. Serve on sourdough bread with your toppings of choice.

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TIME CODE:
00:00 Guest introduction and Plantyou! book
04:20 Recipe demo #1 - Chocolate Chip Banana Bread Breakfast Cookies
14:50 Recipe demo #2 - Smashed Chickpea Salad Sandwich
27:10 Chef AJ and viewer Q & A
42:50 What Carleigh eats in a day and continued Q & A
53:55 Final thoughts and show wrap