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HH Light & Lean Q & A + Caribbean Bowl Recipe

Posted on Oct 23, 2013 by in Recipes and Reviews | 0 comments

Happy Herbivore Caribbean Chili from Light and Lean

You guys, I can’t tell you how excited I am that Lindsay Nixon, The Happy Herbivore,  has another cookbook due out this December! I absolutely adored her last book, Happy Herbivore Abroad, and I am constantly using her recipes as a resource for low-fat cooking.

Back in 2011, when I was a blogging noob, I had the chance to interview Lindsay for the release of her book, Everyday Happy Herbivore, and I’m so excited that I have the chance to do so again before the release of Happy Herbivore Light & Lean! The publisher has also been gracious enough to allow me to share a recipe with you all – and it’s one I think you’ll dig: a Caribbean-inspired bowl!

Happy Herbivore Light & Lean

Bowls are one of my all-time favorite HH recipes – she does a great job of combining flavors and they are incredibly nourishing, quick, and easy – the ultimate recipe trifecta! This bowl combines quinoa, black beans, and pineapple for a slightly savory, slightly sweet dish that would make a delicious dinner any night of the week.

So, without further ado, I present to you my interview with Lindsay, where we get a better idea of why she decided to write Light and Lean and what you can expect from the book!


TUV: Your last book, Happy Herbivore Abroad, was part cookbook, part travelogue. What extras can readers expect in addition to the recipes in Light & Lean?

HH: This book comes with a workout section and a few more memoir bits 🙂

TUV: How do the recipes in Light & Lean differ from the healthy recipes in your other books?

HH: I was more mindful of calories when writing this cookbook. All my recipes tend to be lower in calories because they’re healthy recipes, but I paid extra attention to the calories this time around. This cookbook was largely inspired by my meal plans ( where I focus on the concept of caloric density: more food, less calories. I set out to create recipes that were not only delicious and healthy, but that were filling while keeping total calories in mind, which is what I’ve been doing with recipes on the meal plans for 2 years. (The meal plan recipes are not in the cookbook, however, they just inspired the book’s theme).

TUV: Why did you choose to take the fitness angle with this book? Did you feel it was a natural progression from your previous books?

HH: I wanted the book to be about the whole body– total health is more than just what we eat (though diet is a huge part). I was also a personal trainer for many years and saw this book as a great opportunity to share that knowledge. My meal plan users are always asking for fitness help, tips, workout plans, so it seemed like a natural fit to include that with the recipes.

TUV: What is your favorite recipe from Light & Lean?

HH: Asking a chef to pick their favorite recipe is like asking a parent to pick their favorite kid 🙂


Thanks for sharing, Lindsay!

You can pre-order your copy (or one as a gift) today for a guaranteed low price on Amazon! Once it is released, you’ll be one of the first to snag a copy of your own (I know I’m pre-ordering mine as I’ve done with her last couple of books – they make great gifts).

Now, onto the recipe!

Caribbean Chili from HH Light and Lean


Caribbean Bowl

Single serving

Soy-free, Gluten-free, Quick, Budget, Single Serving

I love the pairing of black beans and pineapple! Inspired by the Caribbean Chili (in full cookbook), now you have a Caribbean Bowl too! Avocado and guacamole also make a nice addition.


2 c kale, chopped

½ c cooked quinoa

½ c black beans

½ c pineapple salsa

½ c diced or crushed pineapple

2 green onions, sliced


Line a pot with a thin layer of water, bring to a boil, add kale, and cover for about a minute (the kale will

turn bright green). Give it a stir so all of the kale is bright green and softer, then drain. Mix in quinoa

and/or beans to warm it up a bit, if desired. (I like to serve this with everything warm except the salsa,

pineapple, and green onion, which are chilled.) Transfer to a bowl and toss with salsa, pineapple,

and green onions, leaving a few onion pieces for garnish. You can also drizzle hot sauce on top if desired.


Make it a Wrap: Divide ingredients (skipping quinoa and using spinach instead of kale) into two wraps,

for approximately 196 calories each.

Nutritional Info

Per bowl

Calories . . . . . . . . . . . . . . 347

Fat. . . . . . . . . . . . . . . . . . . 3.9g

Carbs . . . . . . . . . . . . . . .65.6g

Fiber. . . . . . . . . . . . . . . . 12.6g

Sugars. . . . . . . . . . . . . . . .8.3g

Protein. . . . . . . . . . . . . . 16.7g

WW Points. . . . . . . . . . . . . . 9

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