Carnivore-Ish: 125 Protein-Rich Recipes to Boost Your Health and Build Muscle
Ashleigh Vanhouten (Author) Beth Lipton (Author)
Buy new or used from an indie through our partner Biblio:
DescriptionEating well can seem complicated, but it doesn't have to be. The truth is, one of the keys to having the energy, optimal body composition, and overall wellness we crave is the thing we're so often told is bad for us: animal protein. An ideal diet is one that is nourishing, balanced, and satisfying--but so often, we're told to cut out entire categories of food, and instead of feeling healthy, we end up feeling restricted, hungry, and even sick. Women are frequently targeted with misinformation about the "appropriate" diet to keep us thin, which demonizes animal protein and fat in favor of low-calorie, low-fat foods and leaves us no closer to our goals. Good health is not about deprivation; it's about finding balance and embracing the most nutrient-dense foods nature has to offer. In their new book, Carnivore-ish: 125 Protein-Rich Recipes to Boost Your Health and Build Muscle, Ashleigh VanHouten and Beth Lipton cut through the clutter and dogma to provide an accessible and informative resource about adding more healthy protein to your meals. This book busts the myths and fear mongering and explains how and why to include these foods, which taste delicious, provide satisfaction, and can help you look and feel the way you want to. In this book, you'll find: - The latest scientific research on the importance of eating animal protein for optimal health
- A breakdown of why we've been taught to fear meat--and what this misinformation is doing to our health
- Tips to figure out your own "optimal diet" while avoiding unnecessary restrictions and marketing tactics aimed at keeping us confused
- Carnivore-ish meal plans made easy, with a breakdown of what a "carnivore reset" is and why it's worth trying
- 125 tasty high-protein recipes to please all palates Whether you're a lifelong meat eater looking for new and creative ways to get more animal protein, or you're finished with fads and seeking a health-boosting diet you can stick to, Carnivore-ish will help you enjoy a satisfying, protein-forward way of eating.
Victory Belt Publishing
February 08, 2022
8.0 X 9.9 X 1.1 inches | 2.7 pounds
Earn by promoting books
Earn money by sharing your favorite books through our Affiliate program.Become an affiliate
About the Author
Ashleigh VanHouten is a health coach, speaker, podcast host, and author of one of the only nose-to-tail, organ meat-centric cookbooks in existence, It Takes Guts. She is the host of the Muscle Maven Radio podcast, downloaded more than 1.5 million times, where she interviews some of the leading minds in exercise and nutrition methodology and overall wellness. Ashleigh is a leader in the ancestral health and nutrition space and a longtime contributor to various health and nutrition publications, as well as a fitness industry consultant, helping others build their brands and communicate their messages to the world. She's developed a range of coaching programs and workshops aimed at improving physical strength, overall wellness, and a deeper understanding of our bodies and optimal health. Beth Lipton is a New York City-based recipe developer and food/wellness writer. She's a regular contributor to Clean Eating magazine, FoodNetwork.com, and Clean Plates, and her work has appeared in Epicurious, Well+Good, Paleo magazine, Travel + Leisure, Eat This Not That, Livestrong, Furthermore, Time, and others. She has also developed recipes for major brands including Butcher Box, Primal Kitchen, and YouTheory. She is the former food director at Health magazine and the author of two cookbooks, Peaches (a Short Stacks book) and You Made That Dessert?. Beth is the resident chef at Middleberg Nutrition, where she teaches one-on-one and group cooking classes. She also gives workshops on all manner of wellness topics to companies including Boston Consulting Group, Chanel, KPMG, Samsung, and Warner Music. Beth is a graduate of the chef training program at Natural Gourmet Institute and the pastry arts program at the Restaurant School at Walnut Hill College.