UnDiet Cookbook

December 1st, 2015 · Lisa · book review, gluten-free, nut-free, Recipes, Review, Savory, Vegan · Comments

If you’re a conscious consumer I really hope you’ve discovered Meghan Telpner. She is a powerful ambassador for all things awesome. Her creed includes: flirting with farmers; dancing like a four-year-old, being truthful, youthful, playful and funful; making it from scratch (as you know I’m also a strong believer of this mantra) and undieting for abundant health.

If you haven’t had Meghan’s expertise to help inform your choices in the past you will thank me for making this introduction now, her cookbook has recently hit the shelves and she has even more deliciousness to share.

The UnDiet Cookbook is a culinary follow-up to Meghan’s first lifestyle-focused book, Undiet. Both are beautiful examples of how engaging warmth and wisdom are. The pages are full of information but delivered with just enough humour to allow you to hear the hard stuff – like, every choice counts. Unlike Undiet, the cookbook is focused on the culinary adventure that will help you feel amazing everyday (mostly, although there is also a chapter on beauty care products you can DIY to make your skin glow and feel delicious).
Although Meghan does not believe that any of us need to label ourselves with our diet, her recipes are stuffed full of plant powered goodness and are free of gluten and dairy. She provides amazing alternatives in the recipes for people interested in eating soy-free and/or grain-free. So basically, no matter how you prefer to eat, she has something delicious for you to make for dinner.

This cookbook covers all the bases with chapters on decadent drinks, breakfast, dips and spreads, soups, salads, mains, condiments and desserts. Plus additional chapters full of tips for beauty care, entertaining, travel and living well.

I got my copy of Meghan’s book in the week before my daughter was born, so my time in the kitchen has been limited. But there are incredible, quick nourishing ideas that I can whip up on seconds that have given me the boost I’ve needed to feed a tiny human who loves to eat. Smoothies like the I <3 Blueberry Blend or the Green Trampoline provide everything you need to get your day started right. As soon as my sweetheart is taking naps I look forward to baking a big batch of Meghan’s Sparkly Ginger Chip Cookies. Yum, naps and cookies.

For now, I’m looking for quick meal ideas that really deliver on nutrition and of course The Undiet Cookbook had the answer. During the fall and winter I can’t get enough of sweet potatoes and squash. I love Meghan’s recipe for making a whole meal out of one simple tuber. This dish is versatile enough that you can change a few components to reimagine it everyday and is easy enough to pull together any day of the week.
Decembers are busy, for everyone I know. It can be easy to snack on fries at the mall while shopping or chips on the couch after a long day of work and errands. If you’re craving potatoes (which we all seem to as the cold weather arrives), try this delicious dish and you’ll be ready to tackle the rest of the seasonal tasks with a smile.
Prep Time: 20 minutes
Cooking Time: 45–60 minutes
Serves 4

UnDiet Cookbook


  • 4 organic sweet potatoes
  • 2 Tbsp avocado oil, coconut oil or organic ghee
  • 1/2 red onion, diced
  • 1 garlic clove, minced
  • one 14 oz can organic beans of choice, drained and rinsed*
  • 6 cups greens, trimmed and sliced into ribbons
  • 2 Tbsp fresh lemon juice
  • 1/4 teaspoon Make-Your-Own Sambal (page 206 in The UnDiet Cookbook), red pepper flakes, or your favorite hot sauce Sea salt
  • Optional Add-ons: Hemp seeds (protein bonus), Toasted sunflower or pumpkin seeds, Fresh sprouts, Tempeh bits (prepared as with TLT Deluxe Sandwich, page 83 in The UnDiet Cookbook), Tahini Dressing (page 194 in The UnDiet Cookbook)


  1. Preheat the oven to 400°F.
  2. Scrub the sweet potatoes and prick them in a few places with a fork (this gives them room to breathe as they bake). Place them on a baking sheet and bake until soft all the way through, 45 minutes to 1 hour.
  3. While the sweet potatoes are baking, heat the olive oil in a medium pan and add the onion and garlic. Cook until soft. Add the beans and cook for 5 minutes, stirring occasionally.
  4. Remove from the heat and stir in your greens (the heat will wilt them). Add your lemon juice, sambal, and sea salt to taste.
  5. Remove the sweet potatoes from the oven. To serve, slice each sweet potato through the middle and top with beans + greens mix and your optional add-ons.

Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

Thank you to Meghan for bringing so much awesomeness into the world and  my life. xo

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