From the Back Cover

Thanks to the growing health movement known as “flexitarianism,” you can manage your weight, increase your energy, and lower your health risks with a flexible nutrition plan that minimizes meat without excluding it. The Flexitarian Diet is not a diet in the strict sense of the word but a smart new way of cooking, eating, and living that’s as flexible as you are. You can eat what you want with the Five-by-Five Flex Plan–five basic five-part guidelines that you customize to your taste: 

  • Five Flex food groups
  • Five main-ingredient recipes
  • Five types of FlexLife troubleshooters
  • Five Flex fitness factors
  • Five-week Flex meal plan

Here’s how it works:
There are no rules and no restrictions. Just eat more plants during your regular meals–and try to do the best you can. It’s that simple. Once you understand the basics of “FlexFoods,” you can swap your ingredients, change your dinner plans, beef up your main dishes with “meaty” alternatives, and spice up your vegetables for fully satisfying meals. 

The secret is “flexibility,” according to registered dietitian Dawn Jackson Blatner, the creator of The Flexitarian Diet. As health columnist for LifetimeTelevision’s website, she knows what dieters are looking for. As spokesperson for the American Dietetic Association, she realizes that vegetarianism keeps us slim and healthy. But as a “closet meat-eater,” she understands how hard it is to live exclusively on tofu and sprouts. That’s why she developed this wonderfully flexible plan-so you can make your own choices and go at your own pace. (If you’re worried about how everything will taste, relax–Dawn is an experienced cooking instructor!)  

The choice is yours. Just follow some of the suggestions some of the time, and you can still lose weight, improve your heart health, decrease your risk of diabetes and cancer, and live longer–with the veggie-smart diet that let’s you have your meat and eat it too. 

   

The recession has put a lot of strain on the grocery bill, especially for those with families or friends to feed. But that doesn’t mean having to skip gourmet food and a balanced diet. Noted chef and “four-star frugal gourmet” Lynette Shirk shows readers how to creatively and cleverly use ingredients and leftovers to produce wonderful inexpensive meals for any occasion. This book has everything, from roasting coffee at home to concocting inexpensive crave-worthy casseroles to whipping up snacks on a shoestring. Chapters include “Bankable Breakfasts,” “Lunch for Less,” and “Dinner on a Dime,” and feature irresistible recipes from Shaved Shrimp Rolls and Gourmet PBJ to an “Exponential Chicken” that stretches the bird over five different courses. With hundreds of delicious dishes and expert advice (including fun ideas for serving), The Budget Crunch Gourmet ookbook keeps hungry readers living well and eating better. – Product description courtesy of Amazon.com

    

 Fish Forever

 

   

  

    

Fish seems to be one of the most slippery concepts to grasp in the kitchen. These days, you not only have to consider how its tastes but how environmentally ethical it is to purchase. Paul Johnson,owner of the famed Monterey Fish Market in San Francisco, brings his expertise to help guide readers to properly choose and prepare environmentally friendly fish and shellfish. Each chapter focuses on a particular type of fish, explaining how its caught, the health benefits (loaded with omega-3s, of course) and how to prepare it at home. As a finale, each chapter is topped with a savory recipe that relies on herbs, citrus juices and heart-healthy oils tha lend to an overall clean flavor. This book is something any eco-conscious clean eater will covet (Wiley, $34.95 by Paul Johnson) – Review by Clean Eating Jan/Feb 2010.     

     

Controversial whole-food activist and author Nina Planck—who famously came out against vegan diets for babies and fed her own infant son raw milk—is sure to raise a few eyebrows with her latest book, Real Food for Mother and Baby(Bloomsbury, $17; in stores Tuesday 31). Focusing on the nutritional needs of couples trying to conceive; pregnant and new mothers; and babies, the book makes a sound argument against processed foods. Unconventional ideas like forgoing any type of baby formula and feeding six-month-olds solid foods are perfect for mommy-chat fodder. Let the debating begin. Read more: http://chicago.timeout.com/articles/kids/72644/food-activist-nina-planck-pens-new-book-for-moms-and-babies#ixzz0Ydwzvbfy    

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