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The easy, delicious way to clean eating, from the experts at EatingWell For 25 years, EatingWell has combined great recipes with smart nutrition advice. Now with these easy recipes, eating clean is finally both simple and achievable. Most of the recipes take less than 45 minutes start to finish. There’s even a chapter of 15-minute dinners. Ingredient lists are short and focused on whole foods, all of them easy to find. Beyond dinner, packable recipes for breakfast, lunch and snacks work with any schedule, all presented with a no-nonsense, science-backed approach. A clear intro chapter and savvy shopping advice throughout teach the principles of clean eating that are worth incorporating into any diet. And it all comes back to taste—recipes like Asparagus Tabbouleh, Chicken with Lemon-Herb Sauce and Blueberry Cobbler show how delicious clean eating can be.
A tempting array of delicious, easy-to-prepare, and nutritious meals for two features 150 dinner recipes from the "Healthy in Hurry" and "Serves Two" columns of EatingWell magazine, accompanied by helpful hints on how to shop in small quantities, how to store leftovers, how to keep a well-stocked pantry, and how to use simple cooking techniques to avoid waste.
Alice shares a fabulous selection of over 100 recipes in her new book, guiding you to be the best version of yourself with a range of meals, smoothies, sweets and treats that are easy to make and perfect for life on the go.
A wealth of quick-fix, healthy recipes culled from the kitchens of EatingWell magazine includes such options as Warm Salmon Salad with Crispy Potatoes, Garlic & Parsley Rubbed Lamb Chops with Greek Couscous Salad, and Chicken with Green Olives & Dried Plums. 30,000 first printing.
A science-based plan that brings together cutting-edge, university-tested weight-loss strategies with delicious, quick, and easy recipes. "Almost everyone knows the truth: to lose the weight, we need to eat less and move more," says weight-management pioneer Jean Harvey-Berino. "This book is about the missing link: how to do it." Harvey-Berino believes that permanent weight loss only happens by changing everyday behaviors: replacing old, unhealthy habits with new ones. And clinical research proves her right: participants in her behaviorally based VTrim™ Weight Management Program lost an average of 21 pounds in 6 months—more than double that of an online commercial weight-loss program. In a unique collaboration, The EatingWell Diet brings you the tools that helped "VTrimmers" succeed—including goal-setting, self-tracking, and controlling eating "triggers"—along with wisdom and recipes from the creative cooks and nutrition experts at the nation's premier magazine of food and health. More than just a sensible way to lose weight, it's a workbook for a healthy way of life.
By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.
A collection of healthful recipes along with a new way for living and eating graciously in later life.
What defines a salad? Is it merely a few ingredients tossed together in a bowl with a dressing, or is it more complex than that? Acclaimed chef Peter Gordon shows us that salads are versatile and fun dishes that harmoniously combine a mixture of individually prepared ingredients, that when coming together, can either be very similar in texture and colour, or ones that oppose each other—such as crunch supporting smooth. Peter demonstrates how salads can be made to suit your mood; some salads are perfectly crafted assemblages, whilst others are quickly put together. By adding a contrasting flavour or texture to a mix, it can often highlight other ingredients in the same dish. Throughout the recipes within Vibrant Salads, you’ll discover that it is the shock of a sweet roast grape that highlights sharp citrus notes, or a spicy chilli being used to add excitement to a sweet mango. Peter’s salads are wide-ranging and the recipes within Vibrant Salads reflect this; from vegetarian dishes such as aubergine with gem, quinoa and pistachio, to red meat based salads such as poached veal with anchovy mayonnaise and potatoes. Whatever your mood, the occasion or season, there will always be a saladto complement it.
“There’s no shortage of vegetarian cookbooks out there, but it’s rare that I find one that inspires me page after page as much as Amy Chaplin’s Whole Food Cooking Every Day.” —Bon Appétit Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.
'Peter Gordon's food is the finest example of culinary magic.' Yotam Ottolenghi Using easily sourced ingredients and simple methods, the Godfather of fusion cooking Peter Gordon has created over 170 dishes that demonstrate his passion for innovative flavours and textures in an everyday setting. From Chorizo on Tomato-rubbed Toast with Soft-boiled Egg to start the day, via soups and pasta dishes such as the tempting and comforting Creamy Leek, Red Lentil and Potato Soup or Cannelloni with Mushrooms and Pork, to delicious dinners including the mouthwatering Braised Pork Belly with Shallots,Orange and Cardamom and Cod Poached in Creamy Leeks, Ginger and Saffron, all finished off with treats that include Spiced Pumpkin, Fig, Pinenut and Gingernut Tart. The sections, including breakfast and brunch, light meals and salads, pasta, rice and noodles, treat trolley and desserts, are complemented by sumptuous photography from Manja Wachsmuth, making this book the stylish answer to eating well, every day.