Healthy Vegan Air Fryer Cookbook: 100 Plant-Based Recipes with Fewer Calories and Less Fat

(Paperback)

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You don't have to compromise your health or your vegan lifestyle to enjoy fried foods! Wondering what your air fryer can do How about quickly making foods that use less oil than deep frying and thus have less fat than their traditional deep-fried counterparts With this book, you can go even further by making foods that contain only vegan ingredients. Plus, every recipe has nutritional data to show you how low in calories and fat each meal is. You can make pizza, tacos, and, yes, even cake--all without compromising your eating habits and without needing to submerge your food in unhealthy oil. Not only can this appliance fry foods, but it can also bake, roast, and grill. So if you were hesitant to use your air fryer before, now you can put it to good use by making all your vegan favorites quickly, easily, and healthfully. This cookbook features- - 100 vegan recipes with low calories, low fat, and all-natural ingredients - Healthier recipes for breakfast, dinner, sides, snacks, and even desserts - Detailed nutritional data for every recipe, including calories, fat, carbs, fiber, and sodium

Author Bio

Dana Angelo White (MS, RD, ATC) is a registered dietitian, certified athletic trainer, author, journalist, and nutrition and fitness consultant. She's the nutrition expert for Food Network.com and founding contributor for Food Network's Healthy Eats blog. Her work has been featured in Today's Dietitian, Shape, Seventeen, Prevention, Muscle & Fitness, Men's Fitness, and Maxim magazines. Her first cookbook, First Bites- Superfoods for Babies and Toddlers, was released in February 2015 by TarcherPerigee. Dana has also written three books for DK/Alpha Books- Healthy Air Fryer Cookbook, Healthy Instant Pot Cookbook, and Healthy, Quick & Easy Smoothies. She's the sports dietitian and associate clinical faculty in the Department of Athletic Training and Sports Medicine at Quinnipiac University in Hamden, Connecticut. Dana earned her master's degree in nutrition education from Teachers' College at Columbia University and her bachelor's degree from Quinnipiac University in sports medicine. She resides in Fairfield, Connecticut, with her husband, three children, and Boston Terrier, Violet Pickles.