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The 150 Healthiest Comfort Foods on Earth: The Surprising, Unbiased Truth About How to Make Over Your Diet and Lose Weight While Still Enjoying the Foods You Love and Crave Paperback – September 1, 2011


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The 150 Healthiest Comfort Foods on Earth: The Surprising, Unbiased Truth About How to Make Over Your Diet and Lose Weight While Still Enjoying the Foods You Love and Crave + The 150 Healthiest Slow Cooker Recipes on Earth: The Surprising Unbiased Truth About How to Make Nutritious and Delicious Meals that are Ready When You Are + The 150 Healthiest 15-Minute Recipes on Earth: The Surprising, Unbiased Truth about How to Make the Most Deliciously Nutritious Meals at Home in Just Minutes a Day
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Product Details

  • Paperback: 256 pages
  • Publisher: Fair Winds Press (September 1, 2011)
  • Language: English
  • ISBN-10: 1592334822
  • ISBN-13: 978-1592334827
  • Product Dimensions: 0.9 x 8.3 x 10.2 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #497,363 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Jonny Bowden, Ph.D., C.N.S., a board-certified nutritionist with a master's degree in psychology, is a nationally known expert on nutrition, weight loss, and health. He is the author of several best-selling titles, including The 150 Healthiest Foods on Earth, The Most Effective Ways to Live Longer, and The 150 Most Effective Ways to Boost Your Energy. He is the nutrition editor for Pilates Style, a contributing editor for Clean Eating, and a columnist for both America Online and Better Nutrition. His work has been featured in dozens of national publications (print and online) including The New York Times, The Wall Street Journal, Forbes, Time, Oxygen, Marie Claire, Diabetes Focus, US Weekly, Cosmopolitan, Family Circle, Self, Fitness, Allure, Essence, Men's Health, Weight Watchers, Prevention, Woman's World, Fitness, Natural Health, and Shape. He lives in Woodland Hills, CA. Visit www.jonnybowden.com.

Jeannette Bessinger, C.H.H.C., is a board-certified, holistic health counselor, award-winning lifestyle and nutrition educator, and owner of Balance for Life, LLC, www.balanceforlifellc.com, which provides lifestyle health and nutrition education to individuals and organizations. A whole foods cook, she is co-author of The Healthiest Meals on Earth and a contributing writer for Clean Eating magazine. She is a lifestyle health and nutrition consultant to several public and private groups and coalitions working to improve the health of schools and cities in the United States.

Excerpt. © Reprinted by permission. All rights reserved.

Lean and Savory Sauced Pot Roast

From Dr. Jonny: As a kid, I really liked pot roast even though I had no idea what it actually was. Most pot roast recipes call for “beef chuck,” which is basically mystery meat—not to mention extremely fatty. A simple upgrade makes this comfort food healthier: Just choose bottom round, a leaner cut of meat that will give you all the flavor of the original with fewer calories. It’ll still cook up nice and tender because Chef Jeannette prepares it in a slow cooker and smothers it in a juicy, flavorful tomato sauce, eliminating the need for high-cal gravy. Leaving the skins on the potatoes adds fiber and vitamins, and using a slow cooker saves calories because you don’t need extra “browning” fat. Note: If you really want to make this a healthy dish, choose grassfed beef!

Ingredients

- 1 large onion, coarsely chopped

- 4 medium carrots, peeled and sliced into 1⁄4-inch (6-mm) rounds (or use a 1-pound, or 455-g, bag of mini-baby carrots to save time)

- 2 stalks celery, sliced

- 3⁄4 pound (340 g) baby new potatoes, halved or quartered if large, unpeeled

- 1 can (14.5 ounces, or 410 g) diced tomatoes in sauce, undrained

- 2 tablespoons (32 g) tomato paste

- 3 tablespoons (45 ml) red wine vinegar

- 4 cloves garlic, crushed and chopped

- 1 tablespoon (15 g) Dijon mustard

- 1 teaspoon Sucanat, sugar, or Xylitol

- 1⁄2 teaspoon each salt and fresh-ground black pepper

- 1⁄2 teaspoon dried rosemary, crumbled

- 1⁄4 teaspoon cumin

- 1⁄4 teaspoon turmeric

- 1⁄8 teaspoon cayenne pepper

- Pinch of allspice

- 2 to 21⁄2 pounds (905 to 1135 g) boneless bottom round roast

Scatter the onion evenly in the bottom of a large slow cooker. Add the carrots, celery, and potatoes. In a medium bowl, mix together the tomatoes, tomato paste, vinegar, garlic, mustard, Sucanat, salt, pepper, rosemary, cumin, turmeric, cayenne, and allspice until well combined. Place the roast over the vegetables and carefully pour the tomato sauce over all. Cook on low for 6 to 8 hours, or until the meat is tender and cooked through.

Yield: 6 to 7 servings

Per serving: 382.6 calories; 14.7 g fat (34% calories from fat); 36.4 g protein; 24.5 g carbohydrate; 5.3 g dietary fiber; 108.6 mg cholesterol; 344.4 mg sodium

From Chef Jeannette: Even Healthier: for a unique flavor twist with more fiber and vitamin A and less starch, substitute a large sweet potato or half a medium butternut squash for the white potatoes. Peel and dice into 3⁄4-inch (1.9-cm) chunks.


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Customer Reviews

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Most Helpful Customer Reviews

11 of 11 people found the following review helpful By K. Platt on November 16, 2011
Format: Paperback
Satisfy your cravings in a healthy way. Includes mains, side dishes, desserts, snacks and breakfasts to indulge without affecting your health adversely. Sound common sense from the man who wants to keep us all healthy. The recipes will help you cut back on sugar, increase fibre in the diet, boost nutrient intake, help with choosing the right fats and generally reduce calorie intake. We all know we need to do it, but often it looks so unappetising. Jonny has worked with nutritionist Jeanette Bessinger to produce delicious meals. One downside - recipes with photos please, there are too few photos here. This review first appeared on Karen Platt's book review website.
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8 of 8 people found the following review helpful By Lindsey on September 9, 2011
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I am a huge fan of these cookbooks. I own several versions and have yet to try anything that hasn't been good. Johnny makes it very easy to make good food and common recipes healthier without making them taste bad.
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2 of 2 people found the following review helpful By gmk1016 on November 10, 2012
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I purchased 150 Healthiest Comfort Foods without being familiar with the author. This cookbook quickly became my favorite- the recipes are relatively easy and healthy. For each recipe the author briefly explains how the recipe was made healthy and adds interesting side notes. I also like that the author includes substitutions for some of the ingredients you may not have on hand. I have made several of the recipes and my family has loved them all. My picky kids even request the chicken tenders and meatloaf on a regular basis. Very, very pleased.
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Tasty recipes, sound health information, good photographs. I am a diabetic. Not all of the recipes work for me, but most do and the complete nutrition data (every cookbook should provide this!) is very helpful.
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I have a growing collection of Jonny Bowden books and this one is my current fave. The recipes are simple to make and so flavorful. I made the meatloaf recipe using ground turkey instead of beef and it was so moist and delicious. The mashed potatoes, something I thought I could no longer indulge in, are fantastic, and I never missed the heaps of butter and whole milk. Can't wait to try the mac & cheese and some of the desserts. Reccommended for healthier eating without missing out on old favorites.
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