Sushi Bowl with Toasted Sesame Miso Dressing

[A super easy-to-prep meal that covers all the bases for amzing taste and texture. Sushi Bowl is vegan, sugar-free, gluten-free, optionally grain-free, dairy-free, egg free, optionally soy-free, nut-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.]

vegan, sugarfree, grainfree, dairyfree sushi bowl from plant based diet meal plan

I’ve known fellow nutritionist Heather Nicholds for almost a decade now, ever since she first interviewed me for an online summit about healthy eating.

Since then, I’ve shared many of Heather’s events and recipes, including this stellar Black Bean Burger, this “Six Degrees” interview and this quick and easy Parsley Quinoa Tabbouleh from her book, Protein from Plants. Heather’s recipes are always easy to prepare, delicious, and a huge hit with RH readers.

Today, I’m excited to share a recipe from Heather’s new book, Plant Based Meal Plan: A 3-Week Kick-Start Guide to Eat and Live Your Best. The book provides a full meal plan with recipes for a 3-week transition to eating more plant-based foods, and so much more, too!

Review of Plant Based Diet Meal Plan book

The book opens with a section called “The Plant-Based Diet Primer,” and it supplies just that: everything you’d need or want to know about plant-based eating so that you can easily incorporate more fruits, veggies, grains, legumes, nuts, seeds and other plant-based foods into your diet in an informed and relaxed way.

First up, Heather shares information about the many health benefits of plants. From cardiovascular disease to diabetes or inflammation and more, plants can help to prevent, alleviate and sometimes even reverse disease. She also includes a section on weight loss and some “Sneaky Tips for Losing Weight without Feeling Deprived.”

Straweberry Spritzer from Plant Based Diet Meal Plan

[Strawberry Spritzer. Photo: Nadine Greeff.]

Chapter Two outlines the various types of plant-based diets from vegan to flexitarian, plus an explanation of the plant-based food groups and bonus list of 10 superfoods that you’ll want to incorporate into your meals as often as possible (#7 is probably one of my favorite foods, ever); plus an explanation of the nutrients in plants and how to balance out your macronutrients (protein, carbs and healthy fats). This section also includes the “Ideal Plant-Based Diet Plate” so you can balance out your daily nutrients one meal at a time.

In Chapter Three, “The Plant-Based Food Lover’s Pantry,” Heather walks you through everything you need to know to stock a healthy pantry with plant foods. You’ll learn about your best choices for Pantry, Refrigerator, and Freezer, plus kitchen equipment (like some good knives) that will make your life easier.

This chapter also includes some simple guides for building smoothies and bowls, plus other tips, such as how to choose foods, tasty food combinations, and seasoning guidelines. You’ll be well on your way to not only eating more plants, but coming up with your own choices and combinations, too.

Review of Plant Based Diet Meal Plan by Heather Nicholds

[Miso Coconut Dragon Bowl. Photo: Nadine Greeff.]

Part Two of the book, and its main contents, is the three-week Plant-Based Meal Plans, plus recipes for every item in the plans. These are practical, doable recipes that won’t break the bank or leave you spending days in the kitchen. The plans provide preparation tips so you can get parts of the week done in advance; shopping lists; and snack ideas for each week.

Plus, Heather re-uses and re-purposes the recipes and ingredients so that you can cook once and eat two–or three-times.

I loved the recipes and stunning photos that accompanied them! (I should note: this isn’t a candida diet book; some of the recipes contain ingredients like flours, peanuts, or natural sweeteners like maple syrup, bananas or dates, which aren’t allowed on an anti-candida diet; while many others are fine or easily adaptable).

review of Plant Based Diet Meal Plan by Heather Nicholds

[Quinoa Pistachio Cookies. Photo: Nadine Greeff.]

Just a few of the recipes I’m particularly excited about trying include the Tropi-Kale Breeze smoothie; Overnight Oats on the Go; Applesauce Crumble Muffins; Chickpea Scramble; Creamy Pumpkin and Walnut Soup; Warm Lentil Salad; Cajun Burgers; Mediterranean Hummus Pizza; Black Bean Taco Salad Bowl; Nori Snack Rolls; Roasted Garlic Pesto Potatoes; Lime in the Coconut Chia Pudding; Chocolate Krinkles; High-Calcium Buckwheat Sesame Milk; Green Goddess Dressing; and Spiced Hot Chocolate. Cannot wait to try these out!

For today, I’ve got this amazing, easy and lip-smackingly good Sushi Bowl with Toasted Sesame Miso Dressing to share. After the photo shoot, I ended up just mixing all the ingredients together in a big bowl, and it was spectacular! Let me know what you think if you do give it a try.

sugar free, grainfree, allergy friendly sushi bowl recipe


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Comments

  1. I have never had a sushi bowl before and this looks really yummy! Can’t wait to try it out, thank you for an amazing vibrant recipe!

  2. Looking is awesome and writing is step by step. I will try to make it next weekend.

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