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So excited that my book is now available on Amazon, at Barnes & Noble, and more!
Between low-paying jobs, car troubles, student loans, vet bills, and trying to pay down credit card debt, I spent most of my early adult life living paycheck-to-paycheck. So when I became a vegan at age 20, I worried: How would I be able to afford that kind of lifestyle change?
Then I discovered how to be plant-based on a budget.
I have had the privilege of teaching hundreds of thousands of people how to eat a plant-strong diet while saving money in the process. With my new book, Plant-Based on a Budget, going vegan is not only an attainable goal, but the best choice for your health, the planet—and your wallet. And my book doesn’t just help you save money—it helps you save time, too. Every recipe in this book can be ready in around 30 minutes or less.
Through my incredibly customizable recipes, I want to empower readers to make their own substitutions based on the ingredients they have on hand, reducing food waste in the process.
Inside discover 100 of my “frugal but delicious” recipes, including:
• 5-Ingredient Peanut Butter Bites
• Banana Zucchini Pancakes
• PB Ramen Stir Fry
• Tofu Veggie Gravy Bowl
• Jackfruit Carnita Tacos
• Depression Era Cupcakes
• Real Deal Chocolate Chip Cookies
With a foreword by Michael Greger, MD, Plant-Based on a Budget gives you everything you need to make plant-based eating easy, accessible, and most of all, affordable.