Amazon.com Review
When the test-kitchen crew at
Family Circle decided to lose weight, they needed a plan that let them keep their jobs--eight hours a day testing and tasting recipes--and continue to enjoy food. "It's all about the calories," nutritionist Susan McQuillan told them. She designed the "Eat What You Love & Lose" plan: a sensible, healthy way to limit portions and average 1 to 2 pounds of weight loss a week.
The key: eat about 1500 calories a day through moderate--rather than supersize--portions, and substitute lower-calorie foods that satisfy the same taste requirement as high-calorie food cravings. If you're eating less, each food has to be tasty, so the 225 recipes are designed to be flavorful and satisfying: Orange Chicken and Peanut Salad, Pasta with Spicy Red-Pepper Cream Sauce, Shrimp-Gazpacho Soup, Fish Burgers with Caper Mayonnaise, and Caribbean Chicken Curry, for example. A selection of 100- to 200-calorie sweets include Berry Shortcake, One-Crust Fresh Peach Pie, Choco-Mocha Angel Food Cake, and Cinnamon Coffee Custard. All recipes include nutrient values.
Eat What You Love and Lose gets back to sensible dieting--the kind that helps you lose weight steadily and keep it off because you have no need to return to your earlier way of eating. --Joan Price
--This text refers to an out of print or unavailable edition of this title.
About the Author
Peggy Katalinich, food director of
Family Circle, began covering food and nutrition issues in 1974, first as the food editor of the
Minneapolis Star and later as food editor of
Long Island’s Newsday. In 1994, she was appointed food editor of
Family Circle, the world’s largest-selling women’s magazine with a circulation of 4.6 million, overseeing the staff that creates and triple-tests hundreds of recipes each year in the magazine’s kitchens. She has edited three cookbooks for
Family Circle: All-time Favorite Recipes, Quick & Easy Recipes, and
Best-Ever Cakes & Cookies. Her column, “Cooking Know-How,” advises cooks on contemporary topics from meals in minutes to vegetarianism and suggests the best from new products, gadgets, and food. She also wrote
Foods of Long Island (Abrams), a collection of regional recipes that was named “Best Regional Cookbook” in 1986 by the IACP. In 1997, she was named food editor of year by the James Beard Foundation.
