The new year is the perfect time for trying new flavors and approaches to cooking healthier. You might consider a few new cookbooks to get you off to a fresh start!
Eating Well Serves Two
The editors of Eating Well magazine recognize that we don’t all need to cook for large families. Sometimes it’s difficult to come up with healthier recipes that serve just two people. Now you can find 150 delicious recipes that are designed for two servings in the new Eating Well Serves Two cookbook. The book is filled with gorgeous photos that help convince you that healthy food isn’t plain or boring. Every recipe is easy to prepare, so Dear Hubby can have dinner waiting for you when you get home! Our only complaint is that almost every recipe contains meat, with very few recipes suitable for vegetarians. If you are an omnivore, you’ll love recipes such as Stir-Fried Chili-Garlic Duck, Beer Battered Fish Tacos with Tomato and Avocado Salsa, and Coffee Bean and Peppercorn Steak. Vegetarians will drool over the Caramelized Onion and Green Olive Pizzas, or the Indian Spiced Kale and Chickpeas. Every recipe includes full nutrition details so you can prepare for any diet plan. (Buy from Amazon)
The Sonoma Diet Cookbook
We thought the Sonoma Diet was the tastiest new diet of 2006. The author, Dr. Connie Gutterson, has finally released a cookbook to work hand in hand with the Sonoma Diet. The recipes focus on whole, natural foods, and will also fit in nicely with the South Beach Diet or the Mediterranean Diet. Most of the recipes serve at least 4 people, so single chicks will have to adjust the recipes or make plenty of hungry friends. Each recipe includes suggestions for side dishes based on the Wave you are in, as well as wine suggestions. The recipes also include nutrition info, so you can work them into just about any diet plan. Everything looks delicious! If you are interested in learning more about the Sonoma Diet, please check our Sonoma Diet forum. Scroll down and find a sample recipe from the cookbook!(Buy from Amazon)
The Wine and Food Lover’s Diet: 28 Days of Delicious Weight Loss
We’re seeing a trend in all of the latest diet cookbooks – Balanced meals that focus on delicious foods! The Wine and Food Lover’s Diet is no exception. You’ll find amazing recipes such as Spicy Grilled Baby Back Ribs and Tenderloin with Red Wine and Shallot Sauce. The Filet of Sole with Classic Butter Sauce includes real butter and white wine. How can anyone lose weight on this diet? Trust them, they have put it to the test. The book was written by a sports doctor with a background in nutrition. Dr. Teirman bases the diet on low glycemic foods. The book is more than a cookbook, as it also contains a specific diet and exercise plan. Follow this plan for 28 days and you will lose weight and enjoy every bite along the way. A sample day on this diet includes omelet cups for breakfast, a large salad for lunch, and a gourmet dinner that includes roast chicken with tarragon sauce, spinach with toasted garlic and pine nuts, and button mushrooms with fresh herbs. Serve with wine, of course. Cheers! (Buy from Amazon)
Cooking Light Annual Recipes 2007
You can never go wrong with Cooking Light recipes. Whether you subscribe to the magazine or not, you’ll love this collection of every recipe from 2006. Cooking Light is famous for delicious recipes that use real foods in reasonable amounts, for the best tasting meals that won’t break your diet budget. Try juicy Flank Steak with Caramelized Onions and Balsamic Glaze? served with crispy, sharp Walnut-Crusted Potato and Blue Cheese Cakes?gorgeous Pumpkin-Orange Cake?sweet and savory Grilled Peaches and Pork?and chic, crispy Creamy Mushroom Phyllo Triangles. There are almost 500 pages and over 1,000 recipes in this cookbook! (Buy from Amazon)
Sample recipe from the Sonoma Diet Cookbook:
Chicken with Red and Yellow Cherry Tomatoes
4 skinless boneless chicken breast halves (1 to 1/4 lb total)
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1 Tbsp extra virgin olive oil
4 cups red and/or yellow cherry tomatoes
2 Tbsp water
1/4 cup chopped fresh flat leaf parsley or basil, or 2 Tbsp chopped fresh tarragon
2 Tbsp white wine vinegar
1. Sprinkle chicken with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper. In a medium nonstick skillet heat olive oil over medium high heat. Add chicken and cook for 10 to 12 minutes or until chicken is no longer pink inside, turning once. Transfer chicken to a serving platter; cover and keep warm.
2. Drain fat from skillet. Add tomatoes, the water, parsley or herbs, vinegar, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until tomatoes begin to soften, stirring occasionally. Serve the tomato mixture over the chicken.
Serve with multigrain pasta and Roasted Green Beans with Red Onions and Walnuts (recipe in book).