The Ingredients - Fresh Pacific Northwest Cuisine [Spiral-bound]

Terry Linde (Author)

Book Description

Publication Date: February 1, 1998

This recipe book features over 100 healthy, gourmet recipes that are quick and easy to prepare. The recipes are designed to not only be tasty, but healthy and low-fat at the same time.

The book contains recipes for great side dishes, spreads, sauces, salads, main dishes, soups, and delicious desserts. Nutritional breakdowns, yield and serving sizes, as well as health tips are included for each recipe.

Editorial Reviews

About the Author

Terry Linde, President of Iron Athlete, Inc., has been a Personal Trainer for the past thirteen years. He has a Bachelor of Science degree in Physical Education with a minor in Business. He also carries certifications in the NASM (National Academy of Sports Medicine) and the NSCA (National Strength Coaches Association). He has worked in clubs and been involved in this industry for over 18 years. He has been involved with amateur bodybuilding and powerlifting, both as a competitor and judge, for over a decade. Terry has worked with people of all ages, backgrounds and goals.

After extensive research and the encouragement of his wife and friends, he wrote The Final Edge To Metabolic Control.

This guide is not intended to take the place of a personal trainer, because of motivational factors among others, but it will give you all the information you need to set-up an individualized routine that will absolutely ensure success.

Excerpt. © Reprinted by permission. All rights reserved.

Bean Dip 11/2 cups cooked kidney or black beans 1/2 T olive oil 1 small lemon, juiced 1 clove garlic, crushed 1/2 onion, finely chopped 1 tsp cumin pinch salt 1 T sesame tahini 1/2 tsp coriander 2 T Italian parsley, finely chopped 1/4 tsp chili pepper Mash beans with fork in a bowl to a coarse paste (or use a food processor). Blend bean paste with oil, lemon, garlic and onion. Add cumin, salt, tahini, coriander, parsley and pepper. Mix thoroughly. Serve with fresh cut vegetables. Prep time:

15 minutes Cooking time:

none Yield:

8 servings Serving size:

1/4 cup Healthy Tip: Refrigerate perishable foods immediately after preparation to maintain freshness and storage life.

Nutritional profile per serving:

Calories:

68

Blocks

Protein (g):

3.3

0.5

Carbohydrate (g)

9.7

1.1

Fat(g):

2.1

0.7

Saturated Fat(g):

0 .3

Cholesterol(mg):

0.0

Fiber(g):

1.0

Sodium(mg):

77.5

Product Details

• Spiral-bound: 116 pages
• Publisher: IA Publications; 3 edition (February 1, 1998)
• ISBN-10: 1888561033
• ISBN-13: 978-1888561036
• Product Dimensions: 8.1 x 7.1 x 0.5 inches
• Shipping Weight: 3.2 ounces
• Amazon Best Sellers Rank: #9,675,421 in Books (See Top 100 in Books)