From: The No Meat Athlete Cookbook

I feel like cooking...

Cooking for Fitness

With the Olympics starting, our thoughts turn to the athletes, and our own fitness regimes. How can you best support your active body? What to cook and eat is key. These four books bring a wealth of ideas, combining nutritional wisdom with food you will want to eat, whatever your fitness goals.

Eating Well to Win

Eating Well to Win

Richard Ingraham

If you equate ‘sports performance food’ with kale smoothies, calorie-counting, and unadorned hunks of protein, this book might change your mind. Richard Ingraham’s flavor-packed recipes are attention-grabbing for what they include – lots of spices, a wide variety of vegetables, meat, and fish prepared in creative ways – than for what they leave out.
Energy Balls & Power Bites

Energy Balls & Power Bites

Sara Lewis

Seasoned British food writer Sara Lewis’s collection of hunger-busting energy balls, muesli bars, and traybakes has plenty of sound nutritional advice, in addition to 50 recipes that are low in sugar and high in protein. The chapter ‘Eating for energy around exercise’ is particularly useful for athletes who’d like to maximize their performance.
The No Meat Athlete Cookbook

The No Meat Athlete Cookbook

Matt Frazier and Stepfanie Romine

Written by No Meat Athlete (NMA) founder Matt Frazier and longtime health coach, yoga teacher, and nutrition writer Stepfanie Romine, The No Meat Athlete Cookbook features 150 whole food, vegan recipes that are affordable and quick to get on the table, even on busy nights. This fast-growing global movement (NMA) is inspiring everyone from weekend joggers to world-class competitors to be healthier and fitter and perform better on whole plant foods.
Eat Bike Cook

Eat Bike Cook

Kitty Pemberton-Platt

This is not a book about sports nutrition: it’s far more fun than that and explains why carbs, fat, and protein matter, and why you need to stay hydrated/ It’s the ‘nosy factor’ that's the clincher. This is an insider’s look at what real sportswomen eat – and the do-able recipes hold real appeal for real people.

Quick & Effortless Summer Treats

It's summertime, and the cooking ought to be easy. Dishes such as Burrata, Peaches, and Basil Oil, and Spaghetti with Raw Tomatoes, Herbs, and Mozzarella require minimal fuss and taste brilliant. For a sweet treat, Quick Ratafia Trifles require almost zero effort but are so rewarding. Try them – and the rest of the dishes in this fast and fantastic collection.

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Recipe of the Day

Recipe of the Day

Dark Chocolate and Cherry ‘Creme Brulee’

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Chantal Coady

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"Crème brûlée is one of the all-time greats in the pudding repertoire. Sometimes, when faced with a choice of a chocolate pudding or a crème brûlée, it can be an agonizing decision. Here, there is no contest! This version, devised to incorporate chocolate, is also so much easier to make than a classic crème brûlée." Chantal Coady

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Author spotlight

Remmi Smith

Remmi Smith

Named by Huffington Post and Food Tank as one of "20 young people changing the food system", cookbook author, broadcaster and entrepreneur Remmi Smith is active and outspoken on her mission to show fellow teens that cooking can be fun and healthy.

Travis Lett

Travis Lett

Based in Venice Beach, California, Travis Lett is chef at famous LA restaurant Gjelina, and its sister establishments, Gjelina Take Away and Gjusta Bakery. His food is locally sourced, produce led, and rich in local seafood and vegetables. His book Gjelina: Cooking from Venice, California documents his food, the restaurant, and the community it serves.

Ivy Manning

Ivy Manning

Based in Portland, Oregon, Ivy Manning is a food and travel writer, cookbook author, and culinary educator. Her work has been featured extensively in US media, and her many books showcase her expertise in giving home cooks the confidence to make fresh, nutritious food from scratch.

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Newsletter: 🌽🥕Vedge-tables galore + the teenager cooking us healthy

Newsletter: 🌽🥕Vedge-tables galore + the teenager cooking us healthy

Newly added to ckbk, Vedge is perfectly described by the book’s subtitle ‘100 plates, large and small, that redefine vegetable cooking’. Philadelphia natives, and James Beard nominated chefs, Kate Jacoby and Rich Landau opened their restaurant Vedge in 2011 in Central City Philadelphia, as a place to center seasonal local ingredients and global flavors.