Monday, January 11, 2016

The Best and Lightest by the editors of Food Network Magazine

Well it's January and that means most of us have made some sort of resolution (formal or not) to be a bit healthier this year. I know we have. I've started back at boot camp (as of this morning - and I'm counting on peer pressure to keep me going as long as I don't hurt myself!) and hubs has joined a gym as well. I'm trying my darndest to cook healthier as well.

It's no secret that even though I cook a lot, which is healthier than eating out or eating from a box, I gravitate towards creamy and cheesy recipes as a habit. Winter is particularly hard considering I crave warm comfort food and hate leaving the house to brave the cold!

The editors of Food Network Magazine chose the perfect time to release their latest cookbook, though, and I have to say that even with my own inclinations, there's tons to tempt me in The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch & Dinner.

Actually, my first recipe in the book was for a Smoky Pretzel Mix for an afternoon snack break during the holiday (playing Fallout 4 really works up an appetite). A rotisserie chicken then tided us over with multiple recipes: Indian Chicken Wraps, Chicken and Egg Soup with Pastina, and Spiced Couscous and Chicken. I have plans for one more meal with that chicken too - the Chicken and Asparagus Crêpes, which are sure to satisfy my cheesy cravings!

The book is broken into Soups & Stews; Sandwiches; Poultry; Meat; Fish & Seafood; Eggs, Tofu & Beans; Pasta & Grains; Side Dishes; and Sweets and each recipe includes a breakdown of calories, fat, saturated fat, cholesterol, sodium, carbohydrates, fiber, and protein. And even though there's a separate sides chapter, many of the recipes include side components already - Apple Pork Chops with Garlic Potatoes, Lemon Salmon with Lima Beans (and a lemony spiced yogurt topping), and Lamb Steak with Olive Salsa (this one includes grilled peppers too) are just a few examples.

Of course a lot of the recipes feature swaps like Spaghetti Squash and Meatballs. I'm not 100% sold on the spaghetti squash for pasta swap - the texture of the squash itself is always too crunchy for me. That same crunch, though, in the Spaghetti Squash Tostadas provides a nice contrast with the black beans in that same recipe.

All in all I have to say I'm enjoying this one. The recipes are super appealing, the results so far have been consistent and tasty, and the book proves that eating healthy doesn't have to be painful or break the bank!

Rating: 4/5

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

1 comment:

Jennifer Tar Heel Reader said...

This sounds so good! I love cooking, too, and am always interested in new recipes to keep things fun and healthy. Thanks for the review, especially after trying the recipes (spaghetti squash tostadas!!!).