The Eat-Clean Diet Cookbook 2: Over 150 brand new great-tasting recipes that keep you lean!
Format: PDF / Kindle (mobi) / ePub
The best-selling Eat-Clean Diet series has helped millions of people around the world lose weight and get healthy, one recipe and one meal at a time. Readers wanted more recipes and Tosca delivers with over 150 brand-new, mouthwatering recipes, all nutritious, easy-to-prepare and designed to help you shed unwanted fat and get the body of your dreams. Gorgeous full-color photos for each recipe throughout!
The Sweet Spot: Asian-Inspired Desserts
The Everything Healthy Slow Cooker Cookbook (Everything Series)
Emeril 20-40-60: Fresh Food Fast
Chinese-Japanese Cookbook (1914 Reprint)
The Organized Kitchen: Keep Your Kitchen Clean, Organized, and Full of Good Food and Save Time, Money, (and Your Sanity) Every Day!
TABOULI with Quinoa SPANISH RICE THREE BEAN SALAD with Grilled Corn and Peppers QUINOA with Sausage and Peppers 5 SAUCES, SPREADS & SALSAS SALSA ROJA CREAMY GUACA-DE-GALLO CLEAN MARINARA SAUCE BABA GHANOUSH BASIL LEMON PESTO NO-COOK FRESH TOMATO SAUCE CHICKEN LIVER PTÉ SPICY CLEAN BBQ SAUCE RAPINI PESTO Herbs 6 ONE-DISH & EASY MEALS CAMPFIRE SALMON with Fire Roasted Peppers and Eggplant ITALIAN SAUSAGE with Sloppy Peppers SHRIMP TACOS with Grilled Pineapple Salsa GREEK.
Distribute seasoning on shrimp. Remove from heat and set aside. 2. In a small bowl, whisk together vinaigrette ingredients and set aside. 3. Divide greens and cantaloupe evenly among four plates. Divide shrimp among four plates, placing them on and around greens. Drizzle vinaigrette over top of each salad, and then top with toasted pepitas. Serve immediately. NUTRITIONAL VALUE PER SERVING: Calories: 169 | Calories from Fat: 64 | Protein: 13 g | Carbs: 15 g | Total Fat: 8 g | Saturated.
Pepper ½ cup / 120 ml chickpea flour ½ cup / 120 ml finely chopped parsley ¾ cup / 175 ml Tahini Sauce (see recipe in Supportive Recipes chapter), divided METHOD 1. Combine lentils and water in a medium saucepan over high heat. Bring to a boil, and then reduce heat to simmer for 25 to 30 minutes until tender, but not falling apart. Drain. 2. Preheat oven to 350°F / 175°C. Heat 1 Tbsp / 15 ml olive oil in a large skillet over medium heat. Add onion, celery and carrot, and cook vegetables.
Cup Prep time: 10 minutes Cooking time: 4 hours, 5-7 minutes Bourguignon is a well-known French recipe typically made with beef. I’ve used venison – a more flavorful, less fatty protein – but kept the cooking method the same, resulting in a healthier dish with the same warm, comforting taste. INGREDIENTS 1 Tbsp / 15 ml + 1 tsp / 5 ml olive oil, divided 1 lb / 454 g venison shoulder, cut into 2-inch chunks 1 large carrot, peeled and sliced diagonally 1 yellow onion, peeled and sliced 2.
Oz / 84 g fresh morel mushrooms, or dried (if using dried morels, be sure to rehydrate first according to package directions) 1 clove garlic, minced 1 tsp / 5 ml low-sodium soy sauce ¼ tsp / 1.25 ml sea salt ⅛ tsp / 0.625 ml freshly ground black pepper METHOD 1. Heat olive oil in a large skillet over medium-high heat. Add snap peas, morels and garlic, and sauté for 1 minute, stirring or tossing ingredients to combine and ensure that they all get contact with bottom of pan. Add soy sauce,.