Succeed One Meal at a Time with 400+ Healthy Recipes

Tuesday 02nd, January 2018 / 16:16 Written by
Succeed One Meal at a Time with 400+ Healthy Recipes

Succeed One Meal at a Time with New Healthy Cookbooks from Time Inc. Books

It’s a new year and with every New Year comes the desire to get back on track with your diet. Time Inc. Books helps you succeed one meal at a time with three full-color cookbooks, each packed with hundreds of easy, healthy and delicious recipes.

All three books mentioned here are designed to get you on track for a healthier lifestyle. And each recipe is so tasty, you will want to change your eating habits permanently. The recipes below will give you an example of what to expect from each book. Go ahead and give them a try. I know that after you dive into these dishes, you will want to order all three books. New Year = New YOU!

100% Real by Top Chef fan favorite Sam Talbot shows you how to make wildly delicious, nourishing food using healthy, wholesome ingredients. 100 Insanely Good Recipes for Clean Food Made Fresh by Sam Talbot, Oxmoor House, April 2017, 978-0-8487-4676-6, $29.99.

Succeed One Meal

Succeed One Meal at a time with 100% Real

Cooking that Counts by the Editors of Cooking Light offers 1,200-1,500 calorie-controlled meal plans that meet daily calorie goals, as well as providing simple serving suggestions for sides to help you stay on track without feeling deprived. COOKING THAT COUNTS: 1,200 to 1,500-Calorie Meal Plans to Lose Weight Deliciously by the Editors of Cooking Light, Oxmoor House, January 2017, 978-0-8487-4950-7, $21.95.

Succeed One Meal

Succeed one meal at a time with Cooking that Counts

Everyday Vegetarian by the Editors of Cooking Light will help vegetarians and meat-eaters alike transform fruits, vegetables, and whole grains into nutritious, hearty meals. EVERYDAY VEGETARIAN: A Delicious Guide for Creating More Than 100 Meatless Dishes by the Editors of Cooking Light, Oxmoor House,  May 2017, 978-0-8487-4951-4, $21.95.

Succeed One Meal

Succeed One Meal at a time with Everyday Vegetarian

Whether your food resolutions are to lose weight, eat more fruits and vegetables, or simply to try new recipes, these three books will help you succeed one meal at a time.

ZUCCHINI “PASTA” WITH GREEN GODDESS VINAIGRETTE

Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Succeed One Meal

Hands-on: 25 minutes Total: 30 minutes Serves 6

You may already know I’m a big advocate for alternatives to the traditional durum flour-based pasta, whether it’s shiitake noodle flour or rice flour or this beautiful choice. Through the miracle of the spiralizer, zucchini comes out shaped like spaghetti, creating a “pasta” that’s hearty enough to be the main course and light enough to be a side dish or snack. Serve it piping hot, at room temperature, or cold—and if you let it sit overnight, it’ll be even better.

 

Green Goddess is a vinaigrette as sophisticated as it is clean. At its heart are avocados—delicious and there is nothing better for your skin, your heart, or your health—and around them is a unique combination of ingredients that lets each flavor stand out against the other.

Ingredients:

8 zucchini

1 teaspoon fine sea salt

2 ripe avocados, coarsely chopped

1/4 cup chili vinegar (or make your own, page 235)

1 1/2 tablespoons raw honey

1 tablespoon fresh lime juice

5 tablespoons coconut oil, melted

2 garlic cloves, smashed and chopped

3 cups loosely packed fresh basil leaves, chopped

2 cups loosely packed fresh mint leaves, chopped

4 cups pear tomatoes, sliced

1/2 cup pine nuts, chopped

1 ounce shaved Parmesan cheese (about 1/2 cup)

Directions:

  1. Using a spiralizer, turn the zucchini into noodles. Or, using a julienne peeler, peel the zucchini lengthwise into long strips, stopping at the inside part containing the seeds; discard the seeds. Sprinkle the zucchini noodles with 1/2 teaspoon of the salt, and let stand until softened.
  2. Process the avocados, chili vinegar, honey, lime juice, and 2 tablespoons of the melted coconut oil with a handheld blender or regular blender until smooth. Stir the remaining 1/2 teaspoon  salt into the vinaigrette.
  3. Gently stir together the zucchini noodles and remaining 3 tablespoons of the melted coconut oil in a large skillet over medium-high. Add the garlic, and cook, stirring occasionally, 2 minutes.
  4. Toss together 1 1/2 cups of the vinaigrette, 2 1/2 cups of the chopped basil, and 1 1/2 cups of the chopped mint in a large serving bowl. Add the zucchini mixture to the serving bowl. Top with the tomatoes, pine nuts, Parmesan cheese, and remaining 1/2 cup each basil and mint.

 

Pork Medallions with Scallions and Magic Green Sauce

Excerpted from Cooking that Counts by the Editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Succeed One Meal

Succeed one meal at a time with Pork Medallions with Scallions and Magic Green Sauce

Hands-on: 20 minutes  |  Total: 20 minutes
Serves 4 (serving size: 1 pork chop)

 

Green onions are used three ways: in a sauce, as a vegetable, and as a garnish.
You can make the sauce a day ahead. It magically transforms the simplest food into something spectacular; try it on chicken or steak, too, or as a spread in a sandwich.

Ingredients:

1 small jar capers

1 cup packed chopped fresh cilantro (1 bunch)

1⁄4 cup extra-virgin olive oil

1 tablespoon water

2 bunches green onions

4 (4-ounce) boneless center-cut loin pork chops

3⁄8 teaspoon salt

1⁄4 teaspoon black pepper

16 heirloom cherry tomatoes (red and yellow), halved

Directions:

  1. Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor. Add the cilantro, 3 tablespoons oil, and 1 tablespoon water. Chop the green onions to measure 3 tablespoons. Add 3 tablespoons green onions to the cilantro mixture; process until smooth.

 

  1. Cut the remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.

 

  1. Heat a large skillet over medium-high heat. Sprinkle the pork with 1⁄4 teaspoon of the salt and pepper. Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add the pork and 2-inch onion pieces; cover and cook 4 minutes. Turn the pork over. Add the tomatoes; cook 2 minutes. Sprinkle with the remaining 1⁄8 teaspoon salt. Arrange the pork mixture on a platter. Drizzle with the sauce; sprinkle with the slivered onions.

 

CALORIES 316; FAT 21.6g (sat 4.8g, mono 13.4g, poly 2.2g); PROTEIN 24g; CARB 7g; FIBER 2g; SUGARS 3g (est. added sugars 0g); CHOL 62mg; IRON 2mg; SODIUM 436mg; CALCIUM 67mg

 

serve with:

  • 1 cup sautéed or roasted zucchini cooked with 1 teaspoon olive oil
    (59 calories)

1,300-calorie plan: Add 1 cup mixed greens (9 calories) tossed with
2 tablespoons reduced-fat dressing (45 calories).

1,400-calorie plan/1,500-calorie plan: Add 11⁄2 cups mixed greens (14 calories), 1 tablespoon toasted pecans (47 calories), and 2 tablespoons reduced-fat dressing (45 calories).

 

Staying-on-Track Strategies

 

Delay gratification

When a craving hits, slip your mind into rational gear by saying, “not now, maybe tomorrow.” Saying “later” rather than “never” may help decrease the frequency of cravings.

 

Keep it real

Eating an apple isn’t likely to satisfy a yen for chocolate. Instead, enjoy what you really want in moderation.

 

Eat regularly

Waiting too long between meals can turn normal hunger pangs into an
out-of-control craving. Keep healthful options—energy bars, fat-free milk, even a peanut butter and jelly sandwich—on hand to keep hunger in check.

 

CAN’T-BELIEVE-IT’S-VEGAN CHILI 

Excerpted from Everyday Vegetarian by the Editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Succeed One Meal

Succeed one meal at a time with Vegan Chili

This dish is sure to make it into your regular rotation. It’s completely satisfying and cooks in a fraction of the time it takes to make traditional meat chili. This recipe makes plenty, and you can freeze leftovers for up to three months. Vegan sausage varies widely in taste and texture; we liked the meatiness and mild heat of the Field Roast brand, Mexican Chipotle flavor, but use whatever brand you like best.

 

Hands-on: 25 minutes   Total: 35 minutes   Serves 10

Ingredients:

2          tablespoons olive oil

1          cup chopped onion

1          cup chopped red bell pepper

1          tablespoon chopped fresh garlic

1          (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle)

2          cups chopped tomato

1/2      cup white wine

2          teaspoons freshly ground black pepper

1          teaspoon salt

1          teaspoon dried ground sage

1          teaspoon crushed red pepper

6          cups unsalted vegetable stock

3          (15-ounce) cans unsalted cannellini beans, rinsed and drained

2          (15-ounce) cans unsalted kidney beans, rinsed and drained

2          cups chopped kale

2          tablespoons fresh oregano leaves

Directions:

  1. Heat a large Dutch oven over medium-high heat. Add the oil to the pan; swirl to coat. Add the onion and next 3 ingredients (through sausage); sauté 4 minutes. Add the tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until the liquid is reduced by half (about 1 minute). Stir in the stock.

 

  1. Combine 2 cans of the cannellini beans and 1 can of the kidney beans in a medium bowl; mash with a potato masher. Add the bean mixture and the remaining beans to the pan. Bring to a simmer; cook 5 minutes. Add the kale; cover and simmer 5 minutes. Top with the oregano.

 

(serving size: 11/2 cups): CALORIES 235; FAT 5g (sat 0.4g, mono 3.2g, poly 1.3g); PROTEIN 18g; CARB 34g; FIBER 8g; SUGARS 4g (est. added sugars 0g); CHOL 0mg; IRON 3mg; SODIUM 544mg; CALCIUM 87mg

 

TOMATO-LEEK PIE WITH QUINOA CRUST

Excerpted from Everyday Vegetarian by the Editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Succeed One Meal

Succeed one meal at a time with Tomato Leek Pie

The two-slice portion of this summer pie is nice and hearty: For a lighter lunch or brunch for eight people, serve one slice with a simple spinach salad. Toss 2 teaspoons chopped fresh thyme into the crust for extra flavor.

 

Hands-on: 35 minutes   Total: 1 hour   Serves 4

Ingredients:

1          cup uncooked quinoa

1/2      cup almond meal

1          tablespoon cornstarch

3/4      teaspoon kosher salt

2          tablespoons olive oil

1          large egg, lightly beaten

Cooking spray

2          cups thinly sliced leeks

2          garlic cloves, minced

1          pound heirloom tomatoes, seeded and sliced

1          teaspoon chopped fresh thyme

2          large egg whites, lightly beaten

1          ounce vegetarian Parmesan cheese, grated (about 1/4 cup)

Directions:

  1. Preheat the oven to 350°F.

 

  1. Place the quinoa on a jelly-roll pan. Bake at 350°F for 10 minutes or until golden brown; cool. Place half of the quinoa in a food processor; pulse 30 seconds. Transfer to a large bowl. Add the remaining toasted quinoa, almond meal, cornstarch, and 1/4 teaspoon of the salt; stir to combine. Add 1 tablespoon of the oil and egg; stir until the mixture is crumbly but holds together when pressed. Press into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 350°F for 5 minutes.

 

  1. Heat a medium skillet over medium-high heat. Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add the leeks; sauté 3 minutes. Add the garlic; sauté 1 minute. Combine the leek mixture, tomatoes, thyme, and remaining 1/2 teaspoon salt in a medium bowl; let stand 5 minutes. Add the egg whites, stirring to combine.

 

  1. Arrange the tomato mixture in the crust; sprinkle with the cheese. Bake at 350°F for 15 minutes or until the filling is set. Let stand 10 minutes. Cut into 8 wedges.

 

(serving size: 2 wedges): CALORIES 408; FAT 19.7g (sat 3.3g, mono 11.1g, poly 4.4g); PROTEIN 17g; CARB 43g; FIBER 7g; SUGARS 7g (est. added sugars 0g); CHOL 53mg; IRON 4mg; SODIUM 493mg; CALCIUM 158mg

 

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