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I am so excited to announce my brand new weight loss club called "Lose Weight with Chef Frank". This new category is part of my Eat Like a Vegan Chef membership and was created for anyone who is interested in taking challenges to losing weight. 

Since the beginning of Eat Like a Vegan Chef, I have realized that not everyone is interested in transitioning to a whole food plant-based lifestyle, but a lot of people are interested in taking the challenges that conveniently comes with a whole food plant-based meal plan, complete shopping list, and corresponding recipes.

So instead of being a lifestyle member (having access to all recipes, meal plans, challenges, and weekly group cooking demos) one can now opt-in for the weight loss club: Lose Weight with Chef Frank, which is a low-cost membership based on the super successful S.O.A.P.A. Free Lifestyle concept of Eat Like a Vegan Chef.

Now everyone can afford to take a challenge all year round for the price of two cups of coffee per...

I thought this nut-crusted lentil loaf is appropriate for the holidays. Since I celebrate Easter I thought what could be better than a hearty loaf.

This lentil loaf was inspired in part by an African lentil soup recipe. So I thought why not incorporate those flavors. Of course, the health benefits of lentils are incredible and an important staple in a whole food plant-based lifestyle.

However, using just lentils wasn't exciting enough, so I added some black beans, mushrooms, and spinach. Those ingredients not only improve the nutritional balance of this dish but give it a little bit more flavor.

To add a "bite" and texture to the lentil loaf, I thought I would crust the loaf in nuts. I used assorted nuts in this case, but feel free to use your favorite ones.

For the sauce, I would recommend a red bell pepper sauce or a tomato olive sauce with a hint of heat. The sky is the limit as to what kind of sauce you chose. 

In the end, I made a simple Marinara sauce using only garlic,...

When it comes to breakfast options, these vegan zucchini pancakes are a refreshing alternative to oatmeals or avocado toasts.

They are easy to cook and very satisfying. Zucchini pancakes also work great as a snack or small lunch option. As usual, this recipe is made with whole food plant-based ingredients and is oil-free.

However, if you want to lose weight I recommend not using the "sour cream" and rather use a vegetable stew instead.  Since the "sour-cream " is made with cashews, which have a lot of fat. By the way, talking about a tomato basil sour cream, this dish fits perfectly as a condiment to the spelt pizza I cooked the other day.

If the oil-free option freaks you out, I don't blame you. It takes some practice to cook without oil. That said, if you have the right tools, it becomes much easier. 

I prepared these vegan zucchini pancakes in my weekly Live Stream which you can watch on Facebook  as well as on YouTube

The power of...

How To Become A Vegan In Eight Weeks

This article was originally published on Life of a Vegan Chef

I don’t know about you, but when I transitioned to veganism, I was static. I was so excited to become a vegan.

Little that I know it was the beginning of a journey filled with roadblocks and naivety. Yes, I have succeeded in becoming 100% plant-based, however, knowing what I know now would make anyone’s journey to veganism so much easier.

Veganism is awesome. As you become familiar with a plant-based diet, you’ll realize that you feel lighter, fitter and ultimately healthier.

However, don’t take my word for it. There are plenty of studies that have shown the benefits of a plant-based diet.

Before you jump into a plant-based lifestyle a few words of caution:

All the advice you’ll get on my blog is based on my own experience and are in good faith. Everyone reacts differently to dietary changes.  That said, I am just a chef, yet I am not a...