3 Must Have Cookbooks To Make Your New Years Resolutions A Delicious Success!
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This year I have made it my mission to provide delicious and healthy meals to my family and the key for me was finding the perfect cookbook(s) to guide me in the right direction. That is why I was so excited to check out these three amazing new cook books from Time Inc. Books…. all focused on heathier delicious recipe options that are “real” and that anyone can truly love and replicate for themselves and their families. I am going to reveal each cookbook with my favorite recipe from each one and I cannot wait for you to see them. Lets get to it and check out these three delicious cookbooks that are filled with delicious recipes that everyone will love and enjoy and that anyone can make. These recipes will not leave you feeling robbed of a delicious meal at all…. in fact you will find that you can create healthy and delicious dishes that you and your family will enjoy and no one will feel as if they missed out on anything! This is delicious and savory cooking at its best. What is better than that?
Celebrated chef and healthy-living expert Sam Talbot shows us how to make wildly delicious, nourishing food—using healthy, wholesome ingredients.
Bursting with 100 whole-food recipes and down-to-earth advice about clean eating, this cookbook proves that eating 100% real food is an enjoyable choice you can make every day. Chef Sam Talbot’s nourishing dishes are overflowing with natural flavor and free of processed ingredients, questionable additives, sweeteners, or preservatives. You yourself will see how easy this is to do.
Packed with vibrant personality and more than 150 photos, this cookbook is a real-world guide to un-junking what we feed ourselves and our children. Sam explains how to find seasonal ingredients and offers tips on stocking your pantry with game changing ingredients, like coconut oil and chickpea flour. Many recipes are gluten-free, vegan, vegetarian, or dairy-free and all without sacrificing taste and texture. I love the recipes and I love all of the beautiful pictures. Those pics make me feel excited about trying new healthy recipes and I just love it.
Forget fat-free, low sodium, zero trans-fat, and the like—the hottest new food claim is not needing a claim at all. Eat. Real. Food. It is as simple as that!
Here is my favorite recipe so far from this delicious cookbook & the one I am most excited to give a try.
WARM BACON, AVOCADO, AND COMTÉ ON TOASTED RUSTIC BREAD
Hands-on: 15 minutes Total: 15 minutes Serves: 2
Mmm. Warm avocado with thick-cut bacon is enough to make all of us happy, but adding the Comté puts the cherry on top. The texture of this world-famous cheese—French, of course, and closely related to Gruyère—can vary from silky smooth to almost as crystalline as a hard, aged Parmesan. The hint of lemon makes it come alive, and the egg just tops off the triumph of this dish. (No wonder this was the cover shot…Delish!)
You Will Need:
4 hormone- and nitrate-free thick-cut bacon slices
4 thick rustic white bread slices, toasted and warm
2 tablespoons mayonnaise
4 (1/4-inch-thick) heirloom tomato slices
1 ripe avocado, cut into slices
4 crisp baby romaine lettuce leaves, soaked in ice water and drained
2 teaspoons unsalted butter
2 large eggs
4 (1/2-ounce) Comté cheese slices
2 teaspoons lemon zest (from 1 lemon)
1 Place the bacon slices in a skillet over medium. Cook, turning occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels to drain.
2 Spread each of 2 toasted bread slices with 1 tablespoon mayonnaise. Layer each with 2 bacon slices, 2 tomato slices, half of the avocado slices, and 2 lettuce leaves.
3 Melt the butter in a nonstick skillet over medium. Add 1 egg, and cook until crisp around the edges, about 2 minutes per side. (The yolk should still be very runny.) Slide the egg onto the lettuce of 1 sandwich. Repeat with the remaining egg. Top each egg with 2 Comté slices, sprinkle with the zest, and cover with 1 toasted bread slice.
Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Lose weight and love it with 150+ amazingly tasty recipes and smart tips to stay on track.
Cooking that Counts delivers sustainable 1,200-1,500 calorie-controlled meal plans packed with tasty food in an easy-to-use format. Unlike other weight-loss plans that rely on processed meals and preportioned snacks, the Cooking Light solution emphasizes delicious meals prepared with whole, natural foods and teaches proper portion sizes to ensure you lose weight and keep it off, for life.
With more than 150 recipes, readers will enjoy menu variety (hopefully picking up some new favorite recipes along the way!) as well as some flexibility to enjoy desserts and alcohol while still losing weight. More than just a cookbook, the Cooking Light editors offer suggestions throughout to create full meals that meet daily calorie goals, as well as providing simple serving suggestions for sides to help readers stay on track without feeling deprived. Readers will find information about fresh, convenient options for when time is tight, including suggestions for healthy readymade foods, shopping guidance, and make-ahead tips.
Here is my favorite recipe so far…. from this delicious cookbook & the one I was most excited to try:
WHITE CHEDDAR AND CHIVE POTATO SOUP
Hands-on: 12 minutes | Total: 22 minutes
Serves 4 (serving size: 1 cup soup, about 1 tablespoon sour cream, and 1 1⁄2 teaspoons minced chives)
This creamy potato soup uses just one pan, making cleanup fast. We love the look and tang of sharp white cheddar.
1 tablespoon canola oil
1⁄3 cup chopped shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 1⁄2 cups chopped Yukon gold potatoes (about 1 pound)
1 3⁄4 cups 1% low-fat milk
1 1⁄2 cups organic vegetable broth
3⁄8 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
2 ounces sharp white cheddar cheese, shredded (about 1⁄2 cup)
1⁄3 cup fat-free sour cream
2 tablespoons minced fresh chives
1. Heat a large saucepan over medium-high heat. Add the oil to the pan; swirl to coat. Add the shallots and garlic; sauté 11⁄2 minutes or until tender. Sprinkle the flour over the vegetables; cook 1 minute, stirring constantly with a whisk.
2. Add the potatoes, milk, broth, salt, and pepper to the pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until the potatoes are tender. Remove the pan from the heat. Mash the potato mixture with a potato masher to the desired consistency. Stir in the cheese until it’s melted. Stir in 1 tablespoon sour cream. Ladle the soup into 4 bowls. Top each serving with sour cream and chives.
CALORIES 263; FAT 9.6g (sat 4.2g, mono 2.5g, poly 1.1g); PROTEIN 11g; CARB 34g; FIBER 3g; SUGARS 9g (est. added sugars 0g); CHOL 20mg; IRON 1mg; SODIUM 562mg; CALCIUM 286mg
• 1⅓ cups Kale Salad with Creamy Peppercorn Dressing, page 203
1,300-calorie plan: No changes
1,400-calorie plan/1,500-calorie plan: Add 4 whole-grain saltine crackers (48 calories).
Excerpted from Cooking that Counts by the Editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Everyday Vegetarian is the ultimate resource for anyone—meat eaters included–who want to make satisfying vegetable-centric dishes using easy-to-find ingredients.
This all-new book by the editors of Cooking Light, isn’t just for vegetarians. It’s for anyone who wants to add more fruits, vegetables, and whole grains to their meals and omit meat—without sacrificing flavor—even if it’s just once or twice a week.
Beyond the health benefits, you’ll find plenty of bold flavors and rich textures in these appealing dishes that include fresh salads (Fried Egg and Crunchy Breadcrumb Breakfast Salad, Roasted Asparagus and Tomato Penne Salad with Goat Cheese), sandwiches (Avocado, Sprout, and Cashew Spread Sandwich; Portobello Sandwiches with Red Pepper Sauce), soups (Smoky Farro and Chickpea Soup), and hearty one-dish meals, risottos, and bowls (Quick White Bean, Asparagus, and Mushroom Cassoulet; Risotto Primavera; Brown Rice Bowl with Miso, Poached Egg, and Kale-Radish Slaw).
Inside the book, you’ll find:
Over 150 flavorful recipes, including a full-color photograph of every dish (I Love The Pics!)
Complete nutritional information for every recipe
Vegan recipes are identified
A guide to building an everyday vegetarian kitchen, including details about versatile, flavor-building ingredients that are ideal to keep on hand
Techniques that visually explain a cooking method or procedure
Tips that provide insight on ingredients and advice on using them
A seasonal produce guide, metric equivalents, and much more
Find your place at the vegetarian table with this collection of crave-worthy meals and discover an immensely satisfying way to eat with Everyday Vegetarian.
Here is my favorite recipe so far…. from this delicious cookbook & the one I was most excited to try.
This dish is sure to make it into your regular rotation. It’s completely satisfying and cooks in a fraction of the time it takes to make traditional meat chili. This recipe makes plenty, and you can freeze leftovers for up to three months. Vegan sausage varies widely in taste and texture; we liked the meatiness and mild heat of the Field Roast brand, Mexican Chipotle flavor, but use whatever brand you like best.
Hands-on: 25 minutes Total: 35 minutes Serves: 10
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon chopped fresh garlic
1 (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle)
2 cups chopped tomato
1/2 cup white wine
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon dried ground sage
1 teaspoon crushed red pepper
6 cups unsalted vegetable stock
3 (15-ounce) cans unsalted cannellini beans, rinsed and drained
2 (15-ounce) cans unsalted kidney beans, rinsed and drained
2 cups chopped kale
2 tablespoons fresh oregano leaves
1. Heat a large Dutch oven over medium-high heat. Add the oil to the pan; swirl to coat. Add the onion and next 3 ingredients (through sausage); sauté 4 minutes. Add the tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until the liquid is reduced by half (about 1 minute). Stir in the stock.
2. Combine 2 cans of the cannellini beans and 1 can of the kidney beans in a medium bowl; mash with a potato masher. Add the bean mixture and the remaining beans to the pan. Bring to a simmer; cook 5 minutes. Add the kale; cover and simmer 5 minutes. Top with the oregano.
(serving size: 11/2 cups): CALORIES 235; FAT 5g (sat 0.4g, mono 3.2g, poly 1.3g); PROTEIN 18g; CARB 34g; FIBER 8g; SUGARS 4g (est. added sugars 0g); CHOL 0mg; IRON 3mg; SODIUM 544mg; CALCIUM 87mg
Excerpted from Everyday Vegetarian by the Editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.