As a Registered Dietitian Nutritionist, this is one of those cookbooks I've been waiting for my entire career of several decades! I can simply promote these recipes because they "taste good" and don't have to mention they're "good-for-you." They're created by two dietitians and taste-tested by colleagues, and most importantly, their kids and husbands had to like them!
Several of the recipes are standard favorites, but with a "twist." For example, the beef sliders include chopped mushrooms for a juicy burger with added veggie benefits. The pasta for the Pasta Fagioli Soup (photo with the soup ladle) is cooked directly in the soup pot for a quick one-pot meal. The hummus (photo with carrot and celery sticks) is made with budget-friendly peanut butter rather than the more expensive tahini (sesame paste) and contains just 5 ingredients. The "Marinara Eggs" (skillet with 3 eggs) are cooked directly in a pan of Italian diced tomatoes ... delicious and so easy to make ... my husband and I are likely to prepare this most often for a quick dinner meal. Other recipes offer new recipe flavors and techniques such as "Pomegranate Cherry Smoothie Bowl. All of the recipes are made with a short list of ingredients.
Another thing I like about this book are all the tips the authors give to make both the experienced cook and the beginning cook successful. For example:
-- Ingredient substitutions and alternatives are offered.
-- Both quantities and approximate amounts of ingredients are given; for example, "2 garlic cloves, minced (about 1 teaspoon)".
-- Times, temperatures and size of preparation bowls and cooking pans are given throughout.
-- You don't have to guess whether or not to cover a pan or skillet when you cook a recipe.
-- There recipes are appropriate or can be adapted for a variety of dietary needs such as vegetarian, vegan, gluten-free, etc.
-- Though most recipes will make four servings, it is easy to make more or less of several of the recipes. Many, such as the soups, will taste even better the next day.
-- It is easy to swap out ingredients for many recipes ... if you don't have one type of bean, use another. Missing walnuts ... try another nut.
(FYI ... these are my own photos and how the recipes looked when I served them. I hope you enjoy them as much as my husband and I did. We certainly plan to repeat them in our meals. And look forward to trying more of the recipes in the book!)
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Quick & Tasty Recipes with Health Benefits!
As a Registered Dietitian Nutritionist, this is one of those cookbooks I've been waiting for my entire career of several decades! I can simply promote these recipes because they "taste good" and don't have to mention they're "good-for-you." They're created by two dietitians and taste-tested by colleagues, and most importantly, their kids and husbands had to like them!Several of the recipes are standard favorites, but with a "twist." For example, the beef sliders include chopped mushrooms for a juicy burger with added veggie benefits. The pasta for the Pasta Fagioli Soup (photo with the soup ladle) is cooked directly in the soup pot for a quick one-pot meal. The hummus (photo with carrot and celery sticks) is made with budget-friendly peanut butter rather than the more expensive tahini (sesame paste) and contains just 5 ingredients. The "Marinara Eggs" (skillet with 3 eggs) are cooked directly in a pan of Italian diced tomatoes ... delicious and so easy to make ... my husband and I are likely to prepare this most often for a quick dinner meal. Other recipes offer new recipe flavors and techniques such as "Pomegranate Cherry Smoothie Bowl. All of the recipes are made with a short list of ingredients.Another thing I like about this book are all the tips the authors give to make both the experienced cook and the beginning cook successful. For example:-- Ingredient substitutions and alternatives are offered.-- Both quantities and approximate amounts of ingredients are given; for example, "2 garlic cloves, minced (about 1 teaspoon)".-- Times, temperatures and size of preparation bowls and cooking pans are given throughout.-- You don't have to guess whether or not to cover a pan or skillet when you cook a recipe.-- There recipes are appropriate or can be adapted for a variety of dietary needs such as vegetarian, vegan, gluten-free, etc.-- Though most recipes will make four servings, it is easy to make more or less of several of the recipes. Many, such as the soups, will taste even better the next day.-- It is easy to swap out ingredients for many recipes ... if you don't have one type of bean, use another. Missing walnuts ... try another nut.(FYI ... these are my own photos and how the recipes looked when I served them. I hope you enjoy them as much as my husband and I did. We certainly plan to repeat them in our meals. And look forward to trying more of the recipes in the book!)
Top reviews from the United States
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Reviewed in the United States on December 4, 2018
Several of the recipes are standard favorites, but with a "twist." For example, the beef sliders include chopped mushrooms for a juicy burger with added veggie benefits. The pasta for the Pasta Fagioli Soup (photo with the soup ladle) is cooked directly in the soup pot for a quick one-pot meal. The hummus (photo with carrot and celery sticks) is made with budget-friendly peanut butter rather than the more expensive tahini (sesame paste) and contains just 5 ingredients. The "Marinara Eggs" (skillet with 3 eggs) are cooked directly in a pan of Italian diced tomatoes ... delicious and so easy to make ... my husband and I are likely to prepare this most often for a quick dinner meal. Other recipes offer new recipe flavors and techniques such as "Pomegranate Cherry Smoothie Bowl. All of the recipes are made with a short list of ingredients.
Another thing I like about this book are all the tips the authors give to make both the experienced cook and the beginning cook successful. For example:
-- Ingredient substitutions and alternatives are offered.
-- Both quantities and approximate amounts of ingredients are given; for example, "2 garlic cloves, minced (about 1 teaspoon)".
-- Times, temperatures and size of preparation bowls and cooking pans are given throughout.
-- You don't have to guess whether or not to cover a pan or skillet when you cook a recipe.
-- There recipes are appropriate or can be adapted for a variety of dietary needs such as vegetarian, vegan, gluten-free, etc.
-- Though most recipes will make four servings, it is easy to make more or less of several of the recipes. Many, such as the soups, will taste even better the next day.
-- It is easy to swap out ingredients for many recipes ... if you don't have one type of bean, use another. Missing walnuts ... try another nut.
(FYI ... these are my own photos and how the recipes looked when I served them. I hope you enjoy them as much as my husband and I did. We certainly plan to repeat them in our meals. And look forward to trying more of the recipes in the book!)
Quick & Tasty Recipes with Health Benefits!
Reviewed in the United States on December 4, 2018
As a Registered Dietitian Nutritionist, this is one of those cookbooks I've been waiting for my entire career of several decades! I can simply promote these recipes because they "taste good" and don't have to mention they're "good-for-you." They're created by two dietitians and taste-tested by colleagues, and most importantly, their kids and husbands had to like them!Reviewed in the United States on December 4, 2018
Several of the recipes are standard favorites, but with a "twist." For example, the beef sliders include chopped mushrooms for a juicy burger with added veggie benefits. The pasta for the Pasta Fagioli Soup (photo with the soup ladle) is cooked directly in the soup pot for a quick one-pot meal. The hummus (photo with carrot and celery sticks) is made with budget-friendly peanut butter rather than the more expensive tahini (sesame paste) and contains just 5 ingredients. The "Marinara Eggs" (skillet with 3 eggs) are cooked directly in a pan of Italian diced tomatoes ... delicious and so easy to make ... my husband and I are likely to prepare this most often for a quick dinner meal. Other recipes offer new recipe flavors and techniques such as "Pomegranate Cherry Smoothie Bowl. All of the recipes are made with a short list of ingredients.
Another thing I like about this book are all the tips the authors give to make both the experienced cook and the beginning cook successful. For example:
-- Ingredient substitutions and alternatives are offered.
-- Both quantities and approximate amounts of ingredients are given; for example, "2 garlic cloves, minced (about 1 teaspoon)".
-- Times, temperatures and size of preparation bowls and cooking pans are given throughout.
-- You don't have to guess whether or not to cover a pan or skillet when you cook a recipe.
-- There recipes are appropriate or can be adapted for a variety of dietary needs such as vegetarian, vegan, gluten-free, etc.
-- Though most recipes will make four servings, it is easy to make more or less of several of the recipes. Many, such as the soups, will taste even better the next day.
-- It is easy to swap out ingredients for many recipes ... if you don't have one type of bean, use another. Missing walnuts ... try another nut.
(FYI ... these are my own photos and how the recipes looked when I served them. I hope you enjoy them as much as my husband and I did. We certainly plan to repeat them in our meals. And look forward to trying more of the recipes in the book!)
Images in this review
Reviewed in the United States on October 13, 2024
Reviewed in the United States on September 9, 2024
Reviewed in the United States on January 6, 2024
First, it has indeed good information and a good selection of recipes but....
No visual instructions or an image of how the dish should look like misses to deliver important information about the recipe, not asking a step by step but a simple, basic picture of the dish is a must... but what really disappointed me is the lack of information regarding the amount of sugar in the recipes, that's part of the main speech in the book and you missed that completely!? Mmm for example the recipe in the image has 8 teaspoons of honey, you took the job to write the nutritional content of that recipe fat, sodium, calories... but you missed to disclose the amount of sugar? Just a general carb content? Really? That's is inconsistent with the whole Mediterranean lifestyle concept.
No visual instructions or an image of how the dish should look like misses to deliver important information about the recipe, not asking a step by step but a simple, basic picture of the dish is a must... but what really disappointed me is the lack of information regarding the amount of sugar in the recipes, that's part of the main speech in the book and you missed that completely!? Mmm for example the recipe in the image has 8 teaspoons of honey, you took the job to write the nutritional content of that recipe fat, sodium, calories... but you missed to disclose the amount of sugar? Just a general carb content? Really? That's is inconsistent with the whole Mediterranean lifestyle concept.
Images in this review
Reviewed in the United States on November 17, 2020
Reviewed in the United States on October 3, 2024
Always out in my kitchen!
So many awesome recipes in this !
So many awesome recipes in this !
Images in this review
Top reviews from other countries
Kerry Barrett
Easy to follow Mediterranean Diet recipes
Reviewed in the United Kingdom on September 10, 2021Gabi K.
Naja für Anfänger vielleicht interessant aber für geübte Köche und Köchinnen überflüssig
Reviewed in Germany on May 25, 2021
NicShef❤️Reading
Delicious, flavourful and healthy...
Reviewed in Australia on December 13, 2018
