Jackie Newgent

1,000 Low-Calorie Recipes

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“This is a gem of a cookbook. Not only is it loaded with healthy recipes, everything I’ve made from pizza to salad dressing has been a showstopper.”—Tara Collingwood, “The Diet Diva,” Healthline
This incredible cookbook is packed with tasty, low-calorie recipes that give home cooks an unparalleled variety of meals and ideas for eating healthfully that their whole family will love. Every recipe clocks in at less than 500 calories, but most are no more than 300 calories per serving. They’re easy to make and take the guesswork out of portion control and calorie counting. Recipes include complete nutrition information, and full menus help home cooks maintain a balanced eating approach—naturally.
1,000 Low-Calorie Recipes covers finger foods and snacks; salads and soups; meat, poultry, fish, and vegetarian entrees; breads and muffins; and yes, even desserts and cocktails. You’ll find rustic comfort foods like Five-Spice Turkey Chili, favorites like Pizza Margherita, main courses like Tart Apple-Stuffed Pork Loin, plus innovative recipes that will intrigue and satisfy you, like Caprese Salad Lasagna, Five-Spice Yam Frites, Brooklyn Lager Baked Beans, Homemade Pretzel Puffs, Fudgy Superfood Brownies, and Chocolate Mint Almond-tinis.  Written by Jackie Newgent, a well-respected Registered Dietitian who writes for and is interviewed by national media, such as The Dr. Oz ShowCooking LightHealth, and Redbook, among others Includes clever advice on stocking a low-calorie pantry, maintaining a healthy weight, diet-friendly cooking, nutritious ingredient substitutions, full menus, and more Features ingredients that are fresh and flavorful, keeping with Jackie Newgent’s “real foods” philosophy: nothing is artificial Whether you’re following a particular diet or just want a single go-to guide for nutritious family meals, 1,000 Low-Calorie Recipes is the ultimate resource.
This book is currently unavailable
1,175 printed pages
Original publication
2012
Publication year
2012
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Quotes

  • Menna Abu Zahrahas quoted3 years ago
    Reduce to enhance. The technique of reduction—simmering to thicken a liquid—is meant to concentrate flavors
  • Menna Abu Zahrahas quoted3 years ago
    When you can, embrace ingredients that boast high amounts of umami along with low calories, like fully ripened tomatoes, shiitake mushrooms, naturally brewed soy sauce, and green tea. Be sure your tomatoes are fully ripened. That means don’t refrigerate them! When it makes flavor and technique-sense in a recipe, add a splash of naturally brewed soy sauce instead of adding salt; you’ll basically be getting umami with your “salt.”
  • Menna Abu Zahrahas quoted3 years ago
    Look for some unusual color sources, like pickled turnip—it’s fuchsia from beet juice! And consider creating color by incorporating various hued vegetables into otherwise bland-colored foods.
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