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The Food You Crave: Luscious Recipes for a Healthy Life
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| Editorial Reviews: | | |  | | Do you think that healthy food couldn't possibly taste good? Does the idea of "eating healthy" conjure up images of roughage and steamed vegetables? Author Ellie Krieger, host of Food Network's Healthy Appetite, will change all that. A registered dietitian, Ellie is also a lover and proponent of good, fresh food, simply but deliciously prepared. And she's not about denial--no nonfat foods here, because when you take the fat out of natural foods, in go the chemicals. Don't deny yourself butter--use a pat of it, but put it front and center on those mashed potatoes, so you can revel in it with all your senses. The Food You Crave is all you'll need to change the way you eat and change the way you feel. It contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well. | |
| Custom Reviews: | |
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| Ellie Krieger - The Food You Crave | |
| | I love Ellie's show on the Food Network. She has such a pleasant style and I love her nutrition information on the foods she is cooking. I have learned so many important things about vitamins, minerals, health benefits of eating certain foods, etc. So I was really excited to order her cookbook. It is just like her show....filled with the kind of recipes I have cooked for years and loaded with interesting nutrition info too. My husband has been a strict vegetarian for over 35 years and I'm always looking for new vegetarian or non-meat recipes that actually taste good too!! I have found several in this great cookbook. I was also very impressed with Ellie's credentials...a Professor of Nutrition at a New York university...wow!! This book is just like an interesting novel you can't put down. Thank you Ellie.
| | | As a person who likes tasty food, yet wants to eat healthfully, I find this cookbook to be a great place to start. I have made several of her recipes such as the meatloaf and mashed potatoes, and the chicken chop suey. Pay attention to your portion sizes, as it is easy to overeat because the recipes have lots of flavor.
I really like Ellie's philosophy that no food is completely off limits, so one can feel free to eat dessert once in awhile!
| | delicious, healthy, easy to make | |
| | I just purchased this book and have already made several of the dishes. So far I have not been disappointed and don't really expect this to happen anyway.. Everything I tried has been wonderful and I feel good about eating healthy without having to give up foods I like. The photos are beautiful and make going through the book a mouthwatering experience, each time around.
| | The only cookbook I use!!! | |
| | All of her recipes are Gourmet!!! There's not one I don't like. Beautiful pictures. Easy recipes to follow, for everyday lifestyles.
| | | This book is completely inspiring and it's even interesting to sit down and flip through. Next to each recipe is a breakdown of the nutrition facts, which also include what vitamins and minerals the particular meal is a good source of. All throughout the book are healthy and/or tasty cooking and grocery-shopping tips, that I have already found very useful. The directions are fairly clear and easy to understand. However, halfway through preparing "Fettuccine Bolognese" I did find that I needed a much bigger skillet than what I was using (no particular skillet size was recommended), but it was easily recoverable from. Her recipes are both delicious and healthy, and the recommended portion sizes are realistic -- a big deal in the healthy-eating world.
There are all sorts of recipes in this book to get excited about. Stews and soups, desserts, smoothies, and various breakfast items. And of course there are exciting salads, a must!
Krieger calls for fresh ingredients whenever it is advantageous and not too time-consuming. Fresh foods have more vitamins and minerals in them, and lack preservatives and other unwanted chemicals. There are a few times when she'll call for a canned-food item, and explains that this will make the preparation easier, not any less-healthy, and more practical to cook. As someone who is newer to the cooking world, some of the ingredients are foods that I have never before seen in real life. For example: couscous. But these 'daunting' recipes look and sound so delicious and good for you, that I am not intimidated by the ones that call for such "new" things, but rather inspired and excited to try them -- once I find out where to buy couscous!
Bottom Line: This is a great book for someone who would like to discover fresh and healthy ways to cook, if they have the time and desire to cook up a healthy, satisfying, and yummy grown-up meal. (No more health-food TV dinners!)
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