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Lose weight, increase energy, and boost your immunity—without giving up meat! "With her flexible mix-and-match plans, Dawn Jackson Blatner gives us a smart new approach to cooking and eating." --Joy Bauer, M.S., RD, CDN, "Today" show dietitian and bestselling author of Joy Bauer's Food Cures "The Flexitarian Diet is a fresh approach to eating that's balanced, smart, and completely do-able." --Ellie Krieger, host of Food Network's "Healthy Appetite" and author of The Food You Crave "Offers a comprehensive, simple-to-follow approach to flexitarian eating--the most modern, adaptable, delicious way to eat out there." --Frances Largeman-Roth, RD, senior food and nutrition editor of Health magazine "It's about time someone told consumers interested in taking control of their weight and health how to get the benefits of a vegetarian lifestyle without having to cut meat completely out of their life." --Byrd Schas, senior health producer, New Media, Lifetime Entertainment Services Introducing the flexible way to eat healthy, slim down, and feel great! "Flexitarianism" is the hot new term for healthy dieting that minimizes meat without excluding it altogether. This ingenious plan from a high-profile nutritionist shows you how to use "flexfoods" to get the necessary protein and nutrients--with just a little meat for those who crave it. As the name implies, it’s all about flexibility, giving you a range of options: flexible meal plans, meat-substitute recipes, and weight loss tips. Plus: it’s a great way to introduce the benefits of vegetarianism into your family's lifestyle. Enjoy these Five Flex Food Groups: Flex Food Group One: Meat Alternatives (Beans, peas, lentils, nuts, and seeds; Vegetarian versions of meats; Tofu; Eggs) Flex Food Group Two: Vegetables and Fruits Flex Food Group Three: Grains (Barley, corn, millet, oat, quinoa, rice, wheat, pasta) Flex Food Group Four: Dairy Flex Food Group Five: Natural flavor-enhancers(Spices, buttermilk ranch, chili powder, cinnamon, Italian seasoning, herbs; Fats, oils, butter spreads; Sweeteners, granulated sugars, honey, chocolate; Ketchup, mustard, salad dressing, vinegars, low-fat sour cream)
The Flexitarian Diet is the first book to describe what is potentially the next big diet and nutritional movement--"flexitarianism." The concept has grown so popular that Bon Apetit selected "flexitarian" as a hot trend for 2010. A flexitarian diet is part-time vegetarianism but, as the name suggests, flexitarianism is also about flexibility... a healthy, guided, customizable, appetizing, family-friendly flexibility. The Flexitarian Diet begins with a quiz examining three nutrition factors: 1) food preferences and aversions; 2) whether the reader's current diet is likely to cause shortfalls or overloads in particular nutrients; and 3) which food habits they most want to change. The answers point to best starting point for that reader. This way, readers make gradual, rational changes one meal, one food group at a time. Each section includes information about how to substitute flexitarian recipes for traditional favorites, tips on how to assure that family members are engaged in the process, suggestions for foods that are easy to incorporate in the average meal, and sneaky ways to hide healthy foods under fabulous taste! There are no strict rules or program guidelines. Readers will learn how to incorporate FlexFoods into their current diet one at a time, and are given the freedom to move through the food categories at their own pace, which increases their chance for success. This is a 5-by-5 Program: 5 main FlexFood categories, 5-Ingredient Recipes, 5 types of Troubleshooter tips, 5 keys to Improve Your FlexLife, and a 5 Week Meal Plan.
You are probably extremely curious about the Nordic Diet. It is a relatively new diet – introduced only in 2004. However, it quickly created quite a buzz, particularly among health-conscious people. An increasing number of individuals are embracing it as their go-to guide for eating. Research after research continues to indicate that the diet is one of the healthiest diets there is. The Nordic Diet is now ranked among the top 10 diets-for-all-time in the United States. Should you do as the people from the Nordic region do, and live by the principles put forward by their diet? The Nordic Diet is not designed to be an exacting diet plan. It is intended to provide a set of easy-to-follow guiding principles for healthy eating. People who have embraced the sensible eating food plan of the Nordic Diet seem to enjoy a wide range of health benefits from doing so. They have become healthier. They have lowered their risk of serious health conditions like diabetes, high blood pressure, and heart diseases. They have lost their excess weight. And they have done all these while enjoying healthy, flavorful, accessible, and easy-to-prepare food. This book is designed to give you an overview of the Nordic Diet and the benefits you will enjoy if you decide to follow it. It is written to give you information and appreciation for the diet. It is a step-by-step guide written in a way that you can easily follow. It provides you with delectable, nutritious, and easy-to-prepare Nordic-inspired recipes using ingredients that are locally sourced and readily available.
Less of a rigid regime, and more of an organic attempt to eat a mainly vegetarian diet, The Flexitarian Cookbook features delicious plant-centric recipes, with options for incorporating meat or fish as needed. Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical and health-related reasons for doing so stacks up. The concept of not centring every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of home-cooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. The Flexitarian Cookbook is a collection of delicious, modern vegetarian recipes, with simple options for switching in meat or fish, as the mood takes you. No longer will flexitarians have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on their cravings. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy prawns if preferred. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the option to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular mince meat, while the Moroccan spiced vegetable tagine gives an option for cooking with chicken, if the mood so takes you.
Transition to a plant-based diet without giving up meat and dairy completely. If you're concerned about your health and the environment but aren't quite ready to commit to a fully vegetarian or vegan lifestyle, a flexitarian diet will work for you. Modern Flexitarian features 100 healthy, adaptable veg-based recipes alongside quick twists and suggestions that give you the freedom to enjoy meat, fish, or dairy from time to time. Complete with tips for getting started, nutritional and dietary advice, and a sample weekly menu, Modern Flexitarian will inspire and help you to embrace a mostly vegetarian or vegan diet with ease.
New York Times and USA Today Bestseller "Eat food, not too much, mostly plants." With these seven words, Michael Pollan—brother of Lori, Dana, and Tracy Pollan, and son of Corky—started a national conversation about how to eat for optimal health. Over a decade later, the idea of eating mostly plants has become ubiquitous. But what does choosing "mostly plants" look like in real life? For the Pollans, it means eating more of the things that nourish us, and less of the things that don’t. It means cutting down on the amount of animal protein we consume, rather than eliminating it completely, and focusing on vegetables as the building blocks of our meals. This approach to eating—also known as a flexitarian lifestyle—allows for flavor and pleasure as well as nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables—dishes such as Ratatouille Gratin with Chicken or Vegetarian Sausage; Crispy Kale and Potato Hash with Fried Eggs; Linguine with Spinach and Golden Garlic Breadcrumbs; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Like any family, the Pollans each have different needs and priorities: two are vegetarian; several are cooking for a crowd every night. In Mostly Plants, readers will find recipes that satisfy all of these dietary needs, and can also be made vegan. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one pot meals and more, this is real cooking for real life: meals that are wholesome, flavorful, and mostly plant based.
Peter Berley's inspired menus in The Flexitarian Table teach you how to accommodate different tastes and dietary choices.
Hailed a "medical breakthrough" by Dr. Mehmet Oz, Eat to Live offers a highly effective, scientifically proven way to lose weight quickly. The key to Dr. Joel Fuhrman's revolutionary six-week plan is simple: health = nutrients / calories. When the ratio of nutrients to calories in the food you eat is high, you lose weight. The more nutrient-dense food you eat, the less you crave fat, sweets, and high-caloric foods. Eat to Live has been revised to include inspiring success stories from people who have used the program to lose shockingly large amounts of weight and recover from life-threatening illnesses; Dr. Fuhrman's nutrient density index; up-to-date scientific research supporting the principles behind Dr. Fuhrman's plan; new recipes and meal ideas; and much more. This easy-to-follow, nutritionally sound diet can help anyone shed pounds quickly-and keep them off. "Dr. Furhman's formula is simple, safe, and solid." --Body and Soul
Presents an introduction to a plant-based diet, providing information about the healthy components of vegetables, fruits, whole grains, herbs, and spices, with a fourteen-day eating plan and a collection of seventy-five recipes.