Tuesday, 12 November 2013

Giada's Feel Good Food

Giada's Feel Good Food
My Healthy Recipes and Secrets
By Giada De Laurentiis

Hardcover, 256 pages

I love Giada's cookbooks, from the indulgent Italian pastas to the California cool dishes and everything in between. But we know that cute, little Giada doesn't eat rich foods every day. She has good genes, sure, but she is also careful about what she eats and her lifestyle choices.

In Giada's Feel Good Food, you will find simple and inspiring dishes designed to maximize healthy and joyful living. You will also find tips and tricks to healthy living and personal pampering. This is a whole lifestyle approach to living better and it is wonderful.

Above all, give your body a bit more attention, plan your meals a little better, and your body will reward you tenfold. I promise you will smile more and you will enjoy life more because you will feel better!

Chapters Include:
A Month of Feel Good Meals
Juices & Smoothies

Finally answering the question her fans ask most often, “How do you stay so trim?,” Giada De Laurentiis shares the delicious easy recipes and tips she uses to maximize energy and remain fit. Here are 120 recipes for breakfasts, juices, lunches, snacks, dinners, and desserts that can be combined into a month of delicious feel-good meals. So that everyone can enjoy these dishes, many are gluten-free, dairy-free, vegetarian, and/or vegan, with helpful icons to call them out—and, for the very first time, each recipe includes a calorie count and nutritional analysis. Special sections delve into Giada's everyday life, including her beauty and exercise routines, how she satisfies sugar fixes, what’s always in her bag, and her ordering tips for eating in restaurants. With 100 color photographs, Giada’s Feel Good Food is a beautiful guide to staying on track while still eating everything and enjoying life to its fullest.

Recipe reblogged from People Magazine
Turkey, Kale, and Brown Rice Soup
Serves 4

2 tbsp. extra-virgin olive oil
5 large shallots, chopped
3 medium carrots, peeled and cut into ½-inch pieces
1 large red bell pepper, cut into ½-inch pieces
8 oz. ground white turkey meat, broken into small chunks
1 tbsp. herbes de Provence
5 cups low-sodium chicken broth
1 (15-oz.) can diced tomatoes, drained
1 cup cooked brown rice
1 small bunch (4 packed cups) kale, center ribs removed, leaves coarsely chopped
½ tsp. freshly ground black pepper
1 tsp. salt, divided
¼ cup chopped fresh flat-leaf parsley leaves
¼ cup grated Parmesan cheese

1. In a large pot over medium-high heat, heat oil, then add shallots, carrots and bell pepper. Stir frequently until vegetables begin to brown and soften slightly, 8-10 minutes.

2. Add turkey and stir until the meat turns white and begins to color very slightly around the edges, 5-7 minutes. Add herbes de Provence and stir for 1 minute.

3. Add broth, diced tomatoes and cooked rice, and bring to a boil. Stir in kale, then season with black pepper and ¼ tsp. salt.

4. Reduce the heat to medium-low. Cover and simmer until vegetables are tender, about 15 minutes. Season with the remaining ¼ tsp. salt.

5. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan cheese.

In 1 serving: 361 calories, 12g fat, 627mg sodium, 39g carbs, 6g fiber, 10g sugars, 24g protein