Giada's Feel Good Food: My Healthy Recipes and Secrets
Giada De Laurentiis
Format: PDF / Kindle (mobi) / ePub
Food Network’s most beautiful star reveals her secrets for staying fit and feeling great in this gorgeous, practical book with healthy recipes including nutritional information, and personal lifestyle and beauty tips.
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.
down for generations: Floss and brush teeth, remove makeup and exfoliate face, and apply face cream and eye cream. Another part of my ritual is a warm cup of chamomile and mint tea after dinner to clean off the day and get ready for the next, a fresh start! My skin tends to get dry, due to frequent travel and good old-fashioned genetics, so I prefer water-based facial products. I try to avoid anything with alcohol in it as it tends to be a little harsh on already dehydrated skin. Instead, I look
minutes. Pour in the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Remove from the heat, cover, and let sit for 10 minutes. Stir the cucumber, arugula, mint, lemon zest, and almonds into the quinoa and serve. cook’s note To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350ºF oven until lightly toasted, 6 to 8 minutes. Cool completely before using. per serving:
pan occasionally, until the kernels have popped, about 8 minutes. Transfer the popcorn to the prepared bowl. Heat a 12-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 8 minutes. Remove the skillet from the heat and carefully stir in the vanilla and cinnamon. Carefully drizzle the melted sugar mixture over the popcorn. Using 2 wooden spoons, toss until the popcorn is coated with the sugar mixture. Transfer the mixture to the
a little hit of satisfying protein. These are tastier than plain nuts and I know exactly what is in this mix! serves 8 Vegetable oil cooking spray 1 large egg white 1 cup roasted and salted almonds 1 cup hazelnuts, toasted 1 cup walnut halves, toasted ¼ cup sugar 1 tablespoon Madras curry powder 1½ teaspoons ground cumin 1¼ teaspoons garlic salt ½ teaspoon cayenne pepper ½ teaspoon ground cardamom ¼ teaspoon ground cinnamon Position an oven rack in the center of the oven and
photo Quinoa with Black Beans and Hominy, photo Radicchio, Pear, and Arugula Seafood, Christmas, photo Shrimp and Avocado, photo Soba Noodle, photo Updated Waldorf, with Apple Vinaigrette, photo Wheat Berries with Strawberries, photo Whole-Wheat Pearl Couscous, with Smoked Paprika Salmon Baked, with Arugula Salsa Verde with Basil and Chive Tzatziki Hand Rolls Herbed Quinoa, photo with Lemon, Capers, and Rosemary and Pineapple, Grilled, with Avocado Dressing, photo Sandwiches