Picks and Pans Review: The Skinny Bitch Girls: Still Thin but Expanding Their Empire
updated 09/15/2008 AT 01:00 AM EDT
•originally published 09/15/2008 AT 01:00 AM EDT
WHY A PREGNANCY GUIDE?
Kim: I was vegan during my pregnancy, and I was so healthy. And my son only has one tail!
BUT SOME DOCTORS DO THINK EATING VEGAN WHILE PREGNANT IS UNHEALTHY
Kim: My gynecologist was very supportive. Of course anyone who eats a certain diet while pregnant needs to [check with their own doctor].
ARE THE MEN IN YOUR LIFE VEGAN TOO?
Kim: My husband was a French chef when we met. But he really embraces it. If he eats [nonvegan] things when he's out, he never tells me!
Rory: I'm single, but yes, I'll date carnivores. I don't discriminate!
EVER SNEAK A BURGER?
Rory: Never. Kim: Just read in our first book about what goes on in the slaughterhouse....
HOW HAVE YOUR LIVES CHANGED SINCE YOUR BOOKS TOOK OFF?
Rory: Once we started changing our diets, we became happier and more positive. But the books changed Kim's life the most. She was eight months pregnant and waitressing; now she's financially secure and gets to stay home and raise her son.
Kim: And when I go to parties my friends introduce me as "Skinny Bitch." I've lost my first name.
PECAN CRUSTED FRENCH TOAST
1 1/2 cups soy or rice milk 3 tbsp. cornstarch 1 tsp. cinnamon 6 tbsp. chickpea flour or brown rice flour 1 cup finely chopped pecans 2 tbsp. refined coconut oil, or more as needed for cooking 6 to 8 slices vegan whole wheat or whole wheat raisin bread
Whisk together milk, cornstarch and cinnamon. Whisk in the flour; transfer mixture to a shallow bowl. Place pecans in another shallow bowl. In a large skillet over medium heat, melt oil. One slice at a time, dip bread in milk mixture, turning to soak both sides. Dip one side in pecans, pressing to coat. Arrange bread in skillet pecan side down. Cook 2-3 min., until pecans are well-browned. Turn and cook second side 2-3 min. Serve immediately with maple syrup.