The fitness guru joins the celebrity advocates of a vegetarian diet. His new veggie challenge, which he collects in a book full of tips and recipes, is one that ensures lasting results.

The followers of Patry Jordan, one of the most famous fitness trainers on social networks, are used to facing the most varied physical challenges to get in shape. But this time it is not about training with any of the multiple boards that the creator of the Gym Virtual channel proposes to strengthen the abdomen or tone the legs, but rather to consider a longer-term challenge that, in addition to promoting your goal of taking care of yourself, it can make a big change in their lives.

It is a challenge that Patry Jordan, with 11 million followers on YouTube, raised twelve years ago and now shares in his book The Veggie Challenge of Patry Jordan. As she herself recounts on her pages, vegetarian eating is not only one of her secrets to keeping fit, but it “allowed her to find her place and her point of balance”.

PATRY JORDAN’S VEGGIE CHALLENGE: PAMPERING YOURSELF WITH A VEGETARIAN DIET

Going vegetarian wasn’t easy at first, the fitness influencer confesses in the new book she just published with RBA Libras. Jordan felt lost in many moments, but to this day she is convinced that going her own way, without thinking about what others might think, was the “right decision.”

The book collects in the first person his story and his experiences with a type of diet that he considers basic to feel good physically and mentally. But above all, it offers all the keys that anyone considering going vegetarian may need to meet the challenge.

With its tricks, tips and recipes, it builds a complete guide to take care of food and health, maintaining a healthy weight and without missing any nutrient in the daily menus. In Patry Jordan’s Veggie Challenge you will find the nutrition bases of a healthy and balanced ovo-lacto-vegetarian diet, weekly vegetarian menus to tackle the challenge and a guide with seasonal foods to eat healthy according to the season of the year.

It also contains a wide selection of recipes, as well as the best cooking tips from the creator of Gym Virtual. Legumes, as a source of quality protein, play an essential role in their proposals, but you will also find recipes for vegetable creams, salads, sauces and all kinds of desserts.

6 PATRY JORDAN RECIPES FOR YOUR MOST POWERFUL CHALLENGE

Here is a small selection of Patry Jordan recipes to whet your appetite and prepare for the new challenge:

Beet and yogurt smoothie

Ingredients for 4-6 people:

  • 1 fresh beet
  • half cucumber
  • 1 spring onion
  • 1 green apple
  • 500 ml of liquid natural yogurt
  • half garlic
  • 1 lemon
  • olive oil
  • chive
  • Pepper
  • Salt

Preparation:

  1. Peel and grate the beets. Put it in the blender glass with the yogurt.
  2. Wash the cucumber and apple. Eliminate the seeds of the cucumber and the core of the apple and leave a quarter of an apple in water with the lemon juice, reserving a little of it.
  3. Grate cucumber and apple and add to the yogurt with the grated onion and peeled garlic.
  4. Season and add a few drops of the reserved lemon juice. Bat.
  5. Cut the reserved apple into half-moons. Decorate with them, with chopped chives and oil.

Time: 30 minutes

Carrot, lentil and dried fruit pancakes

Ingredients for 4 people:

  • 400 g carrot
  • 100 g of lentils
  • 4 sprigs of coriander
  • 50 g of peeled pistachios
  • 50 g walnuts
  • 1 egg
  • 1 tablespoon of flour
  • 2 dl of natural yogurt
  • 1 lemon
  • olive oil
  • black pepper
  • Salt

Preparation:

  1. Peel the carrots, cut them into slices, cook them for 15 minutes, until they are tender, and drain them.
  2. Cook the lentils for 30 minutes, until they are tender, and drain them.
  3. Chop the walnuts and pistachios.
  4. Wash and strip the coriander and divide the leaves in two.
  5. Smash the carrot with the help of a fork, add the cooked lentils, half the coriander leaves, the flour, the egg and the chopped nuts. Season with salt, freshly ground pepper, and oil. Mix well and form pancakes.
  6. Bake them for 15 minutes in the oven preheated to 180 ° C, until they start to be golden brown.
  7. Serve with the yogurt sauce. To do this, crush a part of the coriander leaves with the natural yogurt and season with salt, pepper and lemon juice.

Time: 45 minutes

Squash stuffed with chickpeas and quinoa

Ingredients for 4 people:

  • 2 medium fiddle-type squash
  • 150 g tricolor quinoa
  • 200 g of cooked chickpeas
  • 30 g pine nuts
  • 40 g dried cranberries
  • a few sprigs of parsley
  • 1 teaspoon turmeric
  • 100g fresh spinach
  • 4 tablespoons oil
  • Pepper
  • Salt

Preparation:

  1. Wash and cut the pumpkins in half lengthwise and remove the seeds. Place them in a baking dish lined with parchment paper and bake for 1 hour at 200 ° C.
  2. Prick with a knife to check that they are well cooked, remove and let it temper.
  3. Wash the quinoa. Boil it in plenty of salty water for 20 minutes, drain and reserve.
  4. Empty the pumpkins. Heat a pan with the oil, add the chopped pumpkin pulp, the quinoa, the chickpeas, the pine nuts, the blueberries and the chopped parsley. Season with salt and pepper and garnish with a little turmeric.
  5. Sauté 2 minutes and add the fresh spinach. Sauté 1 minute and remove.
  6. Fill the squash with the mixture, sprinkle with a pinch of more turmeric and serve.

Time: 1h 20 minutes

Cauliflower and onion pizza

Ingredients for 4 people:

  • 1 small cauliflower
  • 250 g of grated mozzarella
  • 1 egg
  • 1⁄2 red onion
  • 4 tablespoons of homemade tomato sauce
  • 1 tablespoon capers
  • 50 g of black olives
  • Dried oregano
  • some basil leaves
  • virgin olive oil
  • Salt

Preparation:

  1. Clean the cauliflower, wash it, separate its flowers and grate them. Wrap it in a cloth and press so that it loses excess water. Peel the onion and cut it into thin rings. Beat the egg, add the cauliflower and 150 g of mozzarella, season and mix.
  2. Place this dough in a baking dish covered with parchment paper, shape it into a pizza and bake it for 15 minutes at 180 ° C.
  3. Remove, let it temper and peel it off the paper carefully.
  4. Distribute the fried tomato, a little oregano, the remaining cheese, the onion, the olives and the capers.
  5. Put it back in the oven. Cook for 10 more minutes and remove.
  6. Spread the washed and dried basil leaves on top, season with a drizzle of oil and serve.

Time: 40 minutes

Oatmeal and pear cake

Ingredients for 8-10 people:

  • 3 pears
  • 2 eggs
  • 150 g oatmeal
  • 220 g of panela
  • 120 g light margarine
  • 12 g yeast
  • 1 tablespoon of vanilla essence
  • a pinch of salt
  • sliced ​​almonds
  • flour to sprinkle the mold

Preparation:

  1. Preheat the oven to 180 ° C. Spread 5 grams of margarine in a mold that is rectangular and removable, and lightly sprinkle it with flour.
  2. Peel the pears and remove the core. Then cut them into pieces that are not too small to prevent them from falling apart during baking.
  3. Crack the eggs in a bowl and beat them with the panela with the help of electric rods, until a smooth cream is left.
  4. Then add the remaining margarine and continue beating until well incorporated.
  5. Sift the aven flour with the yeast (using a fine mesh strainer) and add it to the previous mixture with a pinch of salt and the vanilla. Mix with soft, enveloping movements. Also add the pear pieces.
  6. Pour the cake batter into the mold and spread some sliced ​​almonds on the surface.
  7. Bake the cake for 35 to 40 minutes. Remove, let cool on a wire rack and remove from the mold.

Time: 60 minutes

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