People
ask me how to get started on a plant-based diet all the time. That’s why I wrote my Vegan 101 Crash Course – but it’s been accused of being a we bit sassy. So for those who want a guide that will educate and ease you into things, there is The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight
by Lani Muelrath.
Lani is a fitness expert and dietary coach and it really shows in this book – which dives into probably the most important part of going vegan – educating yourself about nutrition. Real nutrition. Not whatever the FDA would have you believe about nutrition labels.
You won’t find any color photography or a heck of a lot of recipes inside, as this is really more of an educational book. But hey, that’s cool – if you want recipes and color you can buy my book! Seriously, though, there’s a lot to learn in these pages – I haven’t eaten meat since 1998 and I even learned a thing or two. If you pre-order through Lani’s site, you’re even eligible for some bonus gifts – so get to it!
Giveaway
Need this book in your life or know someone who does? Enter here and you might win a copy:
Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.
Chipotle Lime Chickpeas

By September 7, 2015
Published:- Yield: 4 cups
Marinade these for a few hours, then use them cold as salad toppers or a fresh side dish. Or, roast them for a crunchy snack.
Ingredients
- 2 (15oz) cans chickpeas drained and rinsed
- 2 tsp onion powder
- 1 tsp oregano
- 1 tsp chipotle powder
- 1/2 tsp garlic powder
- 2 Tbs lime juice
- 2 Tbs balsamic vinegar
- 2 Tbs tamari
- 1 tsp maple syrup
Instructions
- Rinse and drain the beans and set aside.
- Mix all of the other ingredients together in a bowl. Add the chickpeas and stir to coat.
- Chill for a few hours in the refrigerator, occasionally stirring. Use on salads or eat as a side dish.
- To roast the chickpeas, preheat your oven to 400 degrees and line a shallow baking pan with parchment paper.
- Marinate as directed above, then drain. spread the beans in a single layer on the lined baking sheet.
- Roast for about 30 minutes, keeping an eye on the beans so they don't dry out too much or burn.
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Hi Natalie,
Thank you so much for sharing the word about The Plant-Based Journey with your readers, fans and Baked and Destroy Community.
I am also glad to see you have posted a recipe from Journey – the Chipotle Lime Chickpeas. Am I mistaken or did you make a batch? (Picture!)
Also, it doesn’t matter at which location someone snaps up a copy of Journey at any book vendor – they can follow your link here just as easily – it is simply on the page at my site that they would need to find the info for bonus gifts and where to forward their receipt! Several have already come in today, so maybe it is some of your readers.
Thank you again for helping advance the veg cause – and bringing The Plant-Based Journey to the attention of your fans!
Lani Muelrath
I would keep this book if I won it! I’d love to win it!
Keep, but share, too
I will give it as a birthday present to my mother-in-law who is a dedicated vegan! She will love it.