Recipes: Sweet Potato Noodles Crispy Noodles Paleo Style Sweet Potato Macaroni Sweet Potato Pasta with Cheese Buffalo Chicken with Pasta Bison Meatballs with Noodles Potato Hot Dogs Zucchini Fettuccine Tomato-Squash-Noodles Paleo Fettuccine Cucumber Noodles with Aspargus Pumpkin Pie with Noodle Waffles Apply Funnel Cakes Purple-Cauliflower-Carrot-Noodles Eggplant Noodles Spiralized Jicama Fries Garlic-Parsnip-Noodles Creamy Tomato Sauce Caper-Tomato-Zoodles Zucchini Carpaccio Creamy Zucchini Pasta Zoodle Soup Italian Style Tuna Casserole Carrot-Onion-Spaghetti Carrot Pasta with Garlic Sauce
Recipes: Chow Mein Paleo Style Zucchini Pasta with Bacon Zucchini-Bacon-Pasta Zucchini Noodles Spaghetti Carbonara Paleo Style Shrimps with Zucchini Noodles Sambal Noodles Paleo Tetrazzini Roasted Garlic Chicken Stir Fry Vietnamese Style Chicken Noodle Soup Spaghetti Squash with Chicken Pasta Paleo Puttanesca Paleo Noodle Bowl Carrot Pasta Salad Noodles and Vegetables Mix Sesame Zoodles Pad Thai Styled Zucchini Noodles Green Ribbon Salad Parmesan Spaghetti Squash Raw Rainbow Noodles Paleo Cucumber Salad Cucumber Noodles with Strawberries Mint-Cucumber-Noodles Cucumber-Lemon-Noodles Sweet Potato Noodles Crispy Noodles Paleo Style Sweet Potato Macaroni Sweet Potato Pasta with Cheese Buffalo Chicken with Pasta Bison Meatballs with Noodles Potato Hot Dogs Zucchini Fettuccine Tomato-Squash-Noodles Paleo Fettuccine Cucumber Noodles with Aspargus Pumpkin Pie with Noodle Waffles Apply Funnel Cakes Purple-Cauliflower-Carrot-Noodles Eggplant Noodles Spiralized Jicama Fries Garlic-Parsnip-Noodles Creamy Tomato Sauc Caper-Tomato-Zoodles Zucchini Carpaccio Creamy Zucchini Pasta Zoodle Soup Italian Style Tuna Casserole Carrot-Onion-Spaghetti Carrot Pasta with Garlic Sauce
Featuring world-renowned natural health physician Dr. Joseph Mercola's dietary program in part one and over 150 healthy and delicious new recipes in part two.Designed to help prevent disease, premature aging, optimize weight, increase energy, and love what you eat while doing so, Mercola's easy to follow program will help you avoid and eliminate the underlying causes of health and weight issues. Built entirely around a natural approach, including eating only the cleanest and healthiest forms of proteins, fats and carbs.Everything you need to know to:. Build your body's immune system to its peak levels to prevent diseases and common illnesses. Reach your optimal weight - while actually enjoying and being satisfied by eating - and remain at your optimal weight for life. Maximize your body's ability to restore the more youthful appearance you are meant to have while avoiding any premature aging. Boost your energy and mental clarity Help eliminate the underlying causes for those currently challenged by diseases and conditions such as diabetes, heart problems, chronic fatigue, allergies
Unlock the secret to cooking mouthwatering and nutritious meals—without giving up your favorite dishes! In today’s era of rampant food allergies, gluten-free popularity, and the rise of paleo eating, putting together a meal that will satisfy everyone at your table is easier said than done. With Diana Keuilian’s unique approach for “hacking” recipes, however, you’ll learn how to easily recreate beloved, traditional comfort foods without the grains, gluten, dairy, soy, or cane sugar. The long-awaited follow-up to The Recipe Hacker, The Recipe Hacker Confidential is bursting with more than 100 new recipes and stunning photos that will tantalize your taste buds while trimming your waist, with lighter versions of your favorite recipes such as: - Breakfast Pizza, Sweet Potato Mini Muffins - Butternut Squash Spaghetti - Easy Teriyaki Chicken, Maple Bacon-Wrapped Salmon - Real Healthy Snickers Bars - Cookie Dough Bonbons Keuilian spills all her secrets on how to hack these recipes—and many more—while preserving the flavor, presentation, and enjoyability of each sumptuous dish. She also shares stories and musings throughout the book that will inspire, encourage, motivate, and propel you toward weight loss, better health, and culinary happiness.
Creamy Chicken Zucchini Fettuccine Ingredients • 1 small onion, chopped • 2 cloves garlic, minced • 1⁄2 tsp Himalayan or fine sea salt • 1⁄2 tsp freshly cracked black pepper • 1 large head (600g) cauliflower, roughly chopped • 2 cups chicken stock • 1 tbsp Dijon mustard • 2 tbsp nutritional yeast •2 tbsp white balsamic vinegar • the juice of 1/2 lime • 1 tsp capers • 225g mushrooms, sliced • 450g leftover cooked chicken, chopped (I used grilled chicken) • 1⁄4 cup fresh parsley, chopped (to garnish) • 2-3 large zucchinis, peeled and julienned Instructions 1. Peel the zucchini (or not, I peeled mine just for the look and munched on the peels while I was cooking) and cut them into wide julienne strips with a mandolin. Set aside. (I used the wider setting of my mandolin to create Fettuccine-like “noodles”, but you could also do finer noodles with the thinner setting or you could also use a vegetable spiralizer.) 2. Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened. 3. Throw the cauliflower in and continue cooking for a minute or two. 4. Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes. 5. Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add chicken and continue cooking until heated through; Reserve. 6. Ladle the cauliflower mixture into your blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice and process on high speed until super smooth and silky in consistency. Throw in capers and pulse 2-3 times just to mix them in and break them down a little. Pour that cauliflower mixture over the reserved chicken and mushrooms and bring to a simmer over low-medium heat. 7. Divide the julienned zucchini between serving plates and ladle the chicken sauce on top. Grab the book for more paleo recipes now!
CUSTOM-DESIGNED RECIPES FOR MAKING DELICIOUS “VEGGIE NOODLE” GLUTEN-FREE AND PALEO DISHES WITH THE POPULAR AND INGENIOUS NEW KITCHEN TOOL—THE VEGGIE SPIRALIZER You love pasta, but not the carbs and gluten. Now, with this book (and your handy veggie spiral slicer), you can indulge yourself without the guilt. Enjoy the flavors of traditional Italian, Asian, and American favorites while incorporating a healthy serving of veggies into mouthwatering meals, including: • Mac and Cheese • Zucchini Fritters • Cheesy Lasagna • Thai Noodle Soup • Shrimp Scampi • Seasoned Curly Fries • Spaghetti and Meatballs • Beef Stroganoff • Apple Noodle Kugel
The easy way to transition to the raw food lifestyle Celebrities like Demi Moore, Sting, Madonna, and Woody Harrelson as well as experts in diet and nutrition have drawn attention to the newest trend in eating: raw foods. As the demand for raw foods increases, so does the demand for informative and supportive facts about this way of life. Raw Food For Dummies shares reasons for incorporating raw food into your diet and life, tips on how to do it, and includes nearly 100 recipes. Whether you're interested in incorporating raw foods into an existing meal plan, or transitioning to a raw foods-only diet, Raw Food For Dummies will help. Main areas of coverage include the benefits of eating raw foods, tips for avoiding undernourishment and hunger, information on transitioning to the raw food lifestyle (including where to buy and how to store raw foods), along with coverage of the popular methods of preparing meals, including sprouting, dehydrating, juicing, and greening. Features nearly 100 recipes covering breakfast, lunch, dinner, appetizers, and snacks Includes advice on transitioning to the raw food lifestyle Written by a veteran vegan chef and culinary arts teacher Raw Food For Dummies is for anyone interested in incorporating raw foods into an existing meal plan, as well as people interested in transitioning to a raw foods-only diet.
The author, a "master baker," reveals how she transcended her skepticism over bread machines and discusses the wide variety of techniques and breads available to home bakers. Simultaneous.
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Hundreds of sharp, original photos illustrate not only the rare and unusual but also common collectibles. This 19th-annual edition includes over 50,000 listings, each one from all-new sources and carefully checked by an authority on each particular subject.