Cooking, Food & Wine

Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories

Where to buy Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories books online?

• ISBN13: 9780312556174
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Product Description
Hungry Girl mania is sweeping the nation! The New York Times bestselling phenomenon delivers even more yum-tastic recipes in an simple-to-use cookbook containing 200 Hungry Girl recipes all under 200 calories. Recipes include:

* H-O-T Hot Boneless Buffalo Wings
* Sassy Southwestern Roll-Ups
* Cheesy-Excellent Cornbread Muffins
* Holy Moly Guacamole
* HG s So Low Mein w/Chicken
* Cheeseburger Lettuce Cups ;
* Chocolate Chip Cookie Crisp Puddin Shake
* Swirls Gone Wild Cheesecake Brownies
* Personal Pretzel-Bottomed Ice Cream Pie, and many more.

Told with Lisa’s signature wit and sassy style, these recipes are as fun to read as they are to make!

Buy Cheap Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories Online

South Beach Diet Supercharged: Faster Weight Loss and Better Health for Life

Where to buy South Beach Diet Supercharged: Quicker Weight Loss and Better Health for Life books online?

Product Description
A completely new version of the original million-copy bestseller, “The South Beach Diet Supercharged” truly super-charges weight loss thanks to the addition of a unique 3-phase exercise plot. The principles of the diet are essentially the same, but with the added exercise component, dieters will be able to burn more stout (including belly stout) quicker on their way to stable weight loss and better health. The unique interval training programme is designed to rev up your metabolism and perfectly complements the 3 phases of the diet. During interval training you switch between fleeting bursts of high-intensity exercise and rest periods. The bottom line, you burn more stout and calories than you would in conventional exercises programmes in a fraction of the time.Amazon.com Review
Book Description
Five years ago, with the publication of The South Beach Diet, renowned Miami cardiologist Dr. Arthur Agatston set out to change the way America eats. Now he has an even more ambitious goal: to change the way America lives by helping Americans become fitter as well as thinner and in excellent health…for life. In the all-new The South Beach Diet Supercharged, Dr. Agatston shows you how to rev up your metabolism and lose weight quicker while following the proven healthy eating principles of the original diet: choose excellent carbs, excellent fats, lean protein, and low-stout dairy. Collaborating with Dr. Joseph Signorile, a professor of exercise physiology at the University of Miami, Dr. Agatston presents a cutting-edge, three-phase workout that perfectly complements the three phases of the diet itself. Based on the latest exercise science, this ease-into-it fitness program combines low- and high-intensity interval exercise (with a focus on walking) and functional core body-toning exercises. The result: you’ll look fitter and you’ll burn more stout and calories all day–even at rest. Also included is the latest nutritional research on how point foods high in vitamins, minerals, fiber, and a host of phytonutrients help keep you healthy; new and expanded lists of Foods to Delight in; taste-tempting Meal Plans for phases 1 and 2; and dozens of simple-to-prepare new recipes, including Eggs Frijoles, Chock-Full-of-Veggies Chili, Roasted Tomato Soup, Homestyle Turkey Meatloaf, and South Beach Diet Tiramisu. In every chapter you’ll find inspiring success tales from real-life South Beach dieters and plenty of effective weight loss tips. And as an added bonus, Dr. Agatston answers the questions you’ve most regularly questioned him about the diet since the original book was published.

Before and After The South Beach Diet Supercharged

After 6 weeks, Allison Brady, age 37, lost 12 pounds and 12 1/4 inches–6 inches in her belly alone! Allison also cut-rate her blood cholesterol levels by 45 points.
(Photos by Jeffrey Salter for Redux)

Before

After

Dr. Agatston Answers Frequently Questioned Questions about South Beach Dieting

I’m doing so well on Phase 1. Why can’t I stay on it indefinitely?

There are two types of people on the South Beach Diet: persons who cannot wait to start Phase 2 and persons who never want to see Phase 1 end.

Why are some people so enamored with Phase 1? The reason is that it’s simple and to the point. You don’t have to do a lot of thinking about food choices. You’re basically eating lean protein, high-fiber legumes, low-stout dairy, excellent fats (including some nuts), and plenty of vegetables. Persons highly processed refined carbs that were your breakdown are out of sight and, within a few days, out of mind (at least for most people). You’re encouraged to eat until you’re full and snack before you get hungry. And every time you step on the scale, you get a huge smile on your face because persons unwanted pounds and stout are just melting away. So it’s not surprising to me that Phase 1 fans regularly question, “If I’m doing so well on Phase 1, why do I have to go on to Phase 2?” Phase 1 is not meant to be a long-term eating plot. Its dual goals are to jump-start weight loss for people who have 10 or more pounds to lose (thus providing immediate positive reinforcement) and to control swings in blood sugar and eliminate cravings for sugar and refined starches. Phase 1 can also have a positive effect on sugar in people with pre-diabetes. In just 2 weeks, you should have achieved these two goals and be ready to go on.

Once your sugar and cravings are under control, there’s a key reason to go on to Phase 2: we don’t want you to miss out on the heap vitamins, minerals, and additional nutrients that come from reintroducing whole fruits and whole grains to your diet, not to mention the added fiber. These foods contain thousands of phytochemicals that protect your body against a host of diseases, including heart disease and cancer. If you were to continue indefinitely on Phase 1 and deny yourself these foods, you would not be learning how to make excellent food choices in the real world. More importantly, you’d be missing out on some of the best medicine scenery has to offer.

In addition, if you were to continue with the smaller palette of foods recommended on Phase 1, your diet would get dull over the long haul. And once you’re bored, you’re much more likely to revert to your ancient eating habits. For the diet to truly become a lifestyle–one that allows you to sustain weight loss and garner all the related health benefits–there has to be variety and satisfaction in your eating plot. That’s another reason why we go you on to Phase 2 so quickly.

Remember, it may take you longer to lose weight by following the three phases of our diet. But the chances of keeping that weight off are far better.

Can I still eat as much protein now that I’m eating more carbohydrates on Phase 2?

As you know, on the South Beach Diet, we don’t expect you to count grams of protein or weigh your food on any phase. Now that you’re gradually adding satisfying high-fiber whole grains and fruits to your diet on Phase 2, you’ll naturally be less hungry, and the amount of lean protein you require to feel full will no doubt be less than you were eating on Phase 1. That said, I encourage you to eat some protein–fish or shellfish, lean beef or pork, white meat chicken or turkey, or soy protein, for example–along with these excellent carbs at most meals.

Protein helps slow down the digestion of carbohydrates, which means that your body will make less insulin, your sugar swings will be cut-rate, and you won’t pine for more food in between meals. I also urge you to eat slowly, savor your food, and really delight in the variety of foods you’ll introduce on Phase 2. If you do this, your focus will no longer be on how much protein you can have because you’ll never be hungry. Another tip: Once you’re satisfied, push your chair away from the table. It’s fine to place some food on your plate at the end of a meal.

Can I really eat anything I want on Phase 3?

If you’re talking about dessert as an occasional treat, of course. On Phase 3, we don’t regulate what you can eat. Yes, you can finally have that tiny bowl of ice cream or a tiny piece of chocolate cake or the white bagel that you couldn’t have before. But you shouldn’t do it too regularly, and you should continue to watch amounts on desserts. Phase 3 isn’t about abandoning the excellent principles of the diet and suddenly resuming your ancient eating habits. It’s about continuing to make smart, healthy food choices–for life. If you follow the principles of the diet most of the time, we expect you to delight in anything you want now and then.

Six Ways to Make it on South Beach

The South Beach Diet

The South Beach Diet Cookbook

The South Beach Diet Supercharged Workout DVD

The South Beach Diet Quick & Simple Cookbook

The South Beach Diet Taste of Summer Cookbook

The South Beach Diet Heart Program

Buy Cheap South Beach Diet Supercharged: Quicker Weight Loss and Better Health for Life Online

Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet

Where to buy Hungry Girl 1-2-3: The Simplest, Most Tasty, Guilt-Free Recipes on the Planet books online?

Product Description

Buy Cheap Hungry Girl 1-2-3: The Simplest, Most Tasty, Guilt-Free Recipes on the Planet Online

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

Where to buy Wholesome Traditions: The Cookbook that Challenges Politically Right Nutrition and the Diet Dictocrats books online?

• ISBN13: 9780967089737
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Product Description
A full-spectrum nutritional cookbook with a startling message–animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.

Buy Cheap Wholesome Traditions: The Cookbook that Challenges Politically Right Nutrition and the Diet Dictocrats Online

Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!

Where to buy Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes! books online?

• ISBN13: 9780061724886
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Product Description

Food Network star Guy Fieri takes you on a tour of America’s most colorful diners, drive-ins, and dives in this tie-in to his enormously well loved television show, perfect with recipes, photos, and memorabilia.

Packed with Guy’s iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete’s “Rubbed and Nearly Fried” Turkey Sandwich from Panini Pete’s in Fairhope, Alabama, Guy showcases the incredible personalities, fascinating tales, and outrageously excellent food offered by these American treasures.

Buy Cheap Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes! Online

Mastering the Art of French Cooking, Vol. 1

Where to buy Mastering the Art of French Cooking, Vol. 1 books online?

Product Description
Revised edition of the classic cookbook, originally published in 1961.Amazon.com Review
This is the classic cookbook, in its entirety—all 524 recipes.

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who like excellent food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly natural perfection of a dish of spring-green peas. This gorgeous book, with more than 100 instructive illustrations, is revolutionary in its approach because:

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;

• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;

• it adapts classical techniques, wherever possible, to modern American conveniences;

• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a broth;

• it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all additional French cookbooks, building them infinitely more usable. In compiling the secrets of legendary cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

Julie & Julia is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on Julia Child’s memoir, My Life in France. Delight in these images from the film, and click the thumbnails to see larger images.

Buy Cheap Mastering the Art of French Cooking, Vol. 1 Online

Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories

Where to buy Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories books online?

Product Description
FRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE RECIPES UNDER 350 CALORIES
 
In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero terrible carbs, zero terrible fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods lacking the guilt. Finally, a world-class chef has made healthy food taste fantastic!Amazon.com Review
Featured Recipe: No Cream-No Weep Penne Alla Vodka

The dirty small secret about Penne alla Vodka is not the vodka but the beefy amount of heavy cream. Vodka is colorless, odorless, and lacking much flavor—not really attributes of a superstar ingredient. It’s the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-stout Greek yogurt. –Rocco DiSpirito

Ingredients

• 8 ounces whole- wheat penne
• 2 cups Rocco’s How Low Can You Go Low-Stout Marinara Sauce (page 206 of Now Eat This!) or store-bought low- stout marinara sauce
• Pinch of crushed red pepper
• One 7-ounce container 2% Greek yogurt
• 1 cup chopped fresh basil
• Salt and freshly ground black pepper
• 6 tablespoons grated Parmigiano-Reggiano cheese

(Serves 4)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.

2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat.

3. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.

4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

Healthy Tips

Whole-wheat pasta has a dense texture that makes it a small tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep hard it until it’s as tender as you like it.

Stout: 4.8 g
Calories: 320
Protein: 18 g
Carbohydrates: 55 g
Cholesterol: 11 mg
Fiber: 6 g
Sodium: 416 mg

Featured Recipe: Seared Tuna With Green Beans, Lemon, And Wasabi

This dish isn’t a makeover, per se. But there are so many beloved–and judge it or not, unhealthy–seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in stout, tasty, and just a excellent bet all around. It’s the stuff that’s place on top that’s the problem–anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes fantastic, but persons additions turn a healthful dish into an artery-clogging one. –Rocco DiSpirito

Ingredients

• 4 sushi-grade tuna steaks (3 ounces each)
• Salt and freshly ground black pepper
• Nonstick cooking spray
• 12 ounces haricots verts or slim green beans, trimmed
• Juice and grated zest of 1 lemon
• 1 garlic clove, minced
• 2 tablespoons wasabi paste
• 4 scallions (white and green parts), sliced thin on the diagonal
• 3 tablespoons black sesame seeds

(Serves 4)

Directions

1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.

2. Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

3. Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.

4. In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.

5. Thinly slice the tuna. Fan each part onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.

Stout: 3.8 g
Calories: 166
Protein: 23 g
Carbohydrates: 11 g
Cholesterol: 38 mg
Fiber: 5 g
Sodium: 211 mg

Buy Cheap Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories Online

In Defense of Food: An Eater’s Manifesto

Where to buy In Defense of Food: An Eater’s Manifesto books online?

• ISBN13: 9780143114963
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Product Description
The companion volume to The New York Times bestseller The Omnivore’s Dilemma

Michael Pollan’s lastbook , The Omnivore’s Dilemma, launched a national conversation about the American way of eating; now In Defense of Food shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan’s bracing and eloquent manifesto shows us how we can start building thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.Amazon.com Review
Amazon Significant Seven, January 2008: Food is the one thing that Americans despise to like and, as it turns out, like to despise. What we want to eat has been ousted by the notion of what we should eat, and it’s at this nexus of hunger and hang-up that Michael Pollan poses his most salient question: where is the food in our food? What follows in In Defense of Food is a series of wonderfully clear and thoughtful answers that help us omnivores navigate the nutritional minefield that’s come to typify our food culture. Many processed foods vie for a spot in our grocery baskets, claiming to lower cholesterol, weight, glucose levels, you name it. Yet Pollan shows that these convenient “healthy” alternatives to whole foods are appallingly inconvenient: our health has a nation has only deteriorated since we ongoing exiling carbs, fats–even fruits–from our daily meals. His razor-sharp analysis of the American diet (as well as its architects and its detractors) offers an inspiring glimpse of what it would be like if we could (a la Humpty Dumpty) place our food back together again and reconsider what it means to eat well. In a season filled with rallying cries to lose weight and be healthy, Pollan’s call to action—”Eat food. Not too much. Mostly plants.”–is a program I really want to follow. –Anne Bartholomew