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The Best Life Diet Cookbook: More than 175 Delicious, Convenient, Family-Friendly Recipes Hardcover – December 30, 2008

3.9 out of 5 stars 40 customer reviews

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Editorial Reviews

About the Author

Bob Greene is an exercise physiologist and certified personal trainer specializing in fitness, metabolism, and weight loss. He holds a master's degree from the University of Arizona and is a member of the American College of Sports Medicine and the American Council on Exercise. For the past seventeen years he has worked with clients and consulted on the design and management of fitness, spa, and sports medicine programs. Bob has been a guest on the Oprah Winfrey Show. He is also a contributing writer and editor for O the Oprah magazine, and writes articles on health and fitness for Oprah.com. Greene is the bestselling author of The Best Life Diet Cookbook, The Best Life Diet, Revised and Updated, The Best Life Diet, The Best Life Diet Daily Journal, The Total Body Makeover, Get With the Program!, The Get With the Program! Daily Journal, The Get With the Program! Guide to Good Eating, and Make the Connection.

Excerpt. © Reprinted by permission. All rights reserved.


Eating is meant to be one of life's great pleasures. The simple act of sitting down to a meal can bring us joy, satisfaction, and, of course, nourishment; in a word, fulfillment -- both physical and emotional. Just think of the many memorable events in your life: sharing an intimate, romantic dinner with your partner, toasting a job promotion with friends, celebrating your child's first birthday, or one of the many special holidays you've spent with family. You may or may not remember the delicious food you enjoyed on these occasions, but I'm willing to bet that you remember the moment, the ritual of eating with friends and family, the joy of sharing these events with your loved ones. Simply put, the pleasure of eating and the bonding experience of a meal shared with others is a truly gratifying experience, one that enriches and improves our lives.

Unfortunately, so many of us have lost that special connection with the experience of eating. The reality is that our busy schedules have prevented us from savoring the act of sitting down to a meal, whether it's just yourself or with those you care about. As a result, many of us have fallen into the trap of trying to satisfy the need for emotional fulfillment that once may have come from dining with friends and family by focusing on the quantity of food and eating more than we probably need or is healthy. That's where this cookbook can help: you can reclaim the experience of eating as a celebration by sitting down to enjoy these high-quality, delicious dishes without overdoing it. This book contains more than just recipes, though. You'll also find a few different two-week meal plans, all of which incorporate these delicious recipes into a day's worth of eating to ensure that you get all the nutrients you need and the right amount of calories.

I hope that you'll come to think of eating healthy, home-cooked meals made from the freshest, most natural ingredients as a gift that you give to yourself and your loved ones. This may require you to reconsider cooking a bit; I encourage you to try to think of whipping up a nutritious meal not as just another task you have to do at the end of a busy day, but as a ritual that provides important vitamins and minerals, promotes good health, and gives you a wonderful opportunity to spend quality time with your family. Nourishing yourself and your loved ones, especially with great, healthy foods, is simply one of the most effective ways to satisfy the body and soul.

To me, that's what eating is all about, and I'm challenging you to make an effort to embrace that experience, to stock your refrigerator with healthy foods, to make your kitchen a special place where friends and family gather, and to sit down and enjoy meals once again! This cookbook can help you make all of these things a reality and, in turn, improve the quality of your health and perhaps even your relationships.

I know that many people just don't have a lot of extra time to cook a meal, and I took that into consideration when choosing the dishes to include in this book. Sure, there are some recipes that will challenge your skills in the kitchen; in fact, there's a whole section devoted to recipes from some of the greatest chefs from across the world. But the majority of the recipes here take just 30 minutes or less, and they include ingredients that you likely already have in your kitchen or can easily find at your local grocery store. The perfect example is Rotisserie Chicken Salad with Oranges and Pistachios (page 77). It's so easy to pull together and takes just 20 minutes to make because you're starting with an already cooked chicken from your local supermarket. Plus, it offers a new way to serve a familiar dish: instead of pairing the chicken with the same old side dishes, you're creating a beautiful salad with juicy oranges and crunchy pistachios. And there are many more recipes just like this one!

This cookbook will help you get back on track in the kitchen, and still leave you with plenty of time to get through everything on your to-do list. But I know that time isn't your only concern when it comes to eating; many of us have also become very calorie-conscious. For those of you who are trying to maintain your weight or slim down, these recipes will also help you focus on the quality of your food instead of the quantity. When you use fresh, high-quality foods, you won't have to eat as much to get that taste payoff. You'll be satisfied with less food, which means you'll consume fewer calories each time you sit down to eat. If you're looking for another way to keep your calories in check, you might be interested in our meal plans, which start on page 269. We've created three different plans, each of which offers six calorie levels (1,500, 1,600, 1,700, 1,800, 2,000, and 2,500 calories per day; as you know, calorie needs vary per person, and should be determined by how active you are and a variety of other factors). Putting together a perfectly balanced diet that provides all the vitamins and minerals you need each day without going over a certain calorie limit is like solving a complex puzzle. Don't worry: we've taken all the guesswork out of it with these meal plans.

Here's a quick preview of the meal plan options you can choose from. If you're really time-pressed, the "Quick and Easy" Meal Plan (page 293) will be a dream come true. This plan doesn't require a lot of cooking, and all the recipes in this section take no more than 20 minutes to prepare. On a typical day you'll have yogurt, fruit, and nuts for breakfast, a chicken wrap for lunch, and Cornmeal-Crusted Catfish with Spicy Slaw (page 145) for dinner (another 20-minute recipe).

If you have more time to spend in the kitchen, check out the "Kitchen Connoisseur" Plan (page 272). While still relying on quickly prepared recipes, this plan has you spending just a little more time in the kitchen, and includes more adventurous recipes. Wednesday of Week 2 is typical: homemade muesli for breakfast, lunch (made in 10 minutes) is Shrimp, Avocado, and Sesame Seed Salad (page 74) and dinner is Vegetarian Baked Beans on Grits (page 158).

Cooking for a family? You'll love the "Family-Friendly" Plan (page 315), which uses recipes from this book that kids (and picky partners) can all enjoy. No one will turn up their nose at Ginger Waffles, Chicken Noodle Soup, Taco Salad, Cottage Pie (based on beef and potatoes), and other healthy versions of family favorites. In fact, don't be surprised if foods that weren't all that well liked by your family soon become welcome dishes. Take the Broccoli, White Bean, and Leek Tart (page 152) as an example. You may be thinking that your family doesn't eat white beans or broccoli, but when you put them into a creamy tart, they will not only eat these healthy foods but they'll actually like them! In terms of time, this plan falls somewhere between the "Quick and Easy" and the "Kitchen Connoisseur" plans. You don't have to follow the meal plans to the letter, of course. You can simply browse the section for recipes that will go over big at your dinner table.

No matter which plan you choose, you can be confident that you'll be getting all the nutrients you need. Each meal has been composed to ensure that you get the perfect balance of fat, carbs, and protein, and the plans are rich in vitamins, minerals, and phytonutrients. Why is this so important? Often, when someone fills up on empty calories (like a mound of French fries) or even has a relatively healthy dish that's missing a satisfying element, such as a whole grain roll, brown rice, or other complex carbohydrate, they tend to be more prone to grazing or snacking throughout the day. The end result: they take in more calories. These meals, on the other hand, will keep you satisfied and full, and will therefore help you cut your calorie intake. (Not to mention that these recipes also fit perfectly into the Best Life plan, a three-phased program to help you lose weight and live healthier. To learn more about the program, check out the revised and updated edition of The Best Life Diet [Simon & Schuster, 2009] or the companion Web site, www.thebestlife.com.)

This cookbook also includes an interesting mix of recipes. You'll notice a number of familiar classics (think chili and roasted potatoes), as well as comfort food with a healthy twist so you can enjoy these dishes every day, if you wish. I think you'll be pleasantly surprised with the results. For example, if you didn't know better, you'd think the Steel-Cut Oats "Polenta" (page 167) was a real splurge. But the recipe, which combines sage and oats to create a savory side dish with a crispy exterior and soft, indulgent interior, is high in fiber and uses no cream or butter. Basically, these dishes offer incredible flavor, but they're better for you! And we've also created fresh, new dishes by pairing basic ingredients that you may never have thought to combine. The Broiled Mahimahi with Grapes and Leeks (page 143) is the perfect example. You've probably never considered combining grapes and leeks, but the result is amazing; there's no need to add extra salt, butter, or cream. That means you can keep your intake of sodium and saturated fat down while enjoying fabulous, flavorful food.

I like to think of these dishes, most of which are a snap to prepare, as easy but elegant. That may seem like a bit of a contradiction, but it's not at all. The Broiled Mahimahi calls for just six ingredients, including salt and pepper! Don't mistake simple for boring, though. Many of these dishes may challenge your tastes and I hope that you'll try them with an open mind and enjoy them as much as I do. The recipes in this book -- including those in Best Life Recipes from World-Class Chefs, which come from a number of chefs who just happen to be some of my personal favorites -- may be a little different from what you're used to cooking and eating. For instance, chef Anita Lo's Barbecued Breast of Chicken, Suzanne Goin's Succotash Salad, and Nobu Matsuhisa's Parmesan Baked Small Scallops are unique yet accessible. I'm hoping that these foods will expand your... --This text refers to an out of print or unavailable edition of this title.


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Product Details

  • Hardcover: 368 pages
  • Publisher: Simon & Schuster; First Edition edition (December 30, 2008)
  • Language: English
  • ISBN-10: 1416588337
  • ISBN-13: 978-1416588337
  • Product Dimensions: 7.4 x 1.2 x 9.2 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #885,542 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Julie Neal VINE VOICE on January 8, 2009
Format: Hardcover
Best-life advocate Bob Greene positions the ideas in this cookbook as a "gift that you give to yourself and your loved ones." Home-cooked meals made from fresh, natural ingredients will make you feel better, live longer and bond with your family and friends. Makes sense to me. And if you just want to cook yummy foods, these dishes are delicious.

They are also nutritious, and all the details for each serving are at the end of each recipe: calories, protein, carbohydrate, dietary fiber, sugar, total fat, saturated fat, cholesterol, calcium and sodium.

Easy-to-follow meal plans are broken down into three sections. Quick and Easy meals take no more than 20 minutes to prepare, Kitchen Connoisseur choices are a little more adventurous, and Family-Friendly meals offer healthy versions of family favorites. Each meal plan has six calorie levels: 1,500, 1,600, 1,700, 1,800, 2,000 and 2,500 calories a day.

Although most of the recipes are geared to busy families with little time to spend in the kitchen, there is a whole chapter of wonderful, healthy dishes from accomplished chefs. These recipes may take a little longer than the 30 minutes or so the other recipes require to prepare. Some of the chefs participating include Mollie Ahlstrand of Trattoria Mollie, Dan Barber of Blue Hill, Sarma Melngailis of Pure Food and Wine, Charlie Trotter of Charlie Trotter's and Roy Yamaguchi of the 35 Roy's Restaurants around the world. Ahlstrand's Zuppa di Pomodoro is a flavorful take on tomato soup that uses garlic, brandy, rosemary and orange juice.

In the back is a handy Techniques tutorial showing how to roast garlic, toast nuts, section citrus, clarify butter and the like.
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Format: Hardcover
The Best Life Diet Cookbook, by Bob Greene, is geared toward the cooking shy/inexperienced. Greene seems to think that many Americans are not cooking these days, so he is careful to present a book in which most of the recipes can be prepared in 30 minutes or less and are technically easy to make.

He understands that many Americans are too busy to cook--or simply don't make cooking a priority. In the introduction he writes: "You can reclaim the experience of eating as a celebration by sitting down to enjoy these high quality, delicious dishes without over doing it."

The book is comprised of recipes plus numerous two-week meal plans.

I love to cook and do so frequently, mixing new with my favorites. I always cook healthy (although not necessarily low-calorie) and have tried several of Greene's recipes. So far, all have been very good.

* Most unusual for a salad was the lamb salad with cucumber and yogurt. Quiet delicious.
* The chicken breasts with pumpkin seeds was also very good. Pumpkin seeds are tasty and very healthy.
* Roasted root vegetables is a variation on what I often make and this recipe was very good, including unusual root veggies like rutabagas.
* YUM on the raw garlicky kale. I love kale and am always looking for new recipes to make with this super healthy and delicious veggie.

I enjoyed the recipes and bios from the world-class chefs, although I will admit that some are too time-consuming for me to consider making. Some of the recipes were simply show-offy chefy stuff; other, quite doable.

If you are searching for healthy and tasty recipes, The Best Life Diet Cookbook will do the trick.

1 Comment 8 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Hardcover
As other reviewers have mentioned, many of these recipes contain ingredients that are costly and fit a more exotic palate. His book, The Best Life Diet, contains many more "family-friendly" recipes and snack ideas. In my opinion, that book is a much better resource for planning and preparing meals to fit Bob's Best Life Diet plan.
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Format: Hardcover Verified Purchase
Bob Greene begins this book by noting that (Acknowledgements page): "I wanted this cookbook to be something special. . . . [T]he collection of recipes that you're about to experience employs innovative techniques and unique combinations of ingredients to create meals that are respectful of calories, nutritionally rich, and delicious." In the Introduction (Page 1) he contends that "Eating is meant to be one of life's great pleasures." Hence, a cook book that claims that it has delicious meals that are also healthy and good for you. How well does it do at in meeting that high standard?

I think this volume actually does pretty well. Here's, for example, a simple side dish--easy to make and still tasty. Marinated mushrooms (Page 189). Ingredients? Pretty easy. Button mushrooms, some lemon juice, chives, olive oil, and a wee bit of salt. What could be easier? Just toss the mushrooms with ingredients and enjoy. Simple--but yet tasty.

The soups section has a number of straightforward recipes. Chicken noodle soup is a mainstay in many people's diets. Here, we see a pretty doable recipe that promises to taste good (Page 54). Chicken broth, chicken breast, carrots, celery, parsley, rosemary (always good in a recipe), thyme, spaghetti (whole grain). This looks like a good, simple, healthy recipe to me.

With respect to entrees, I have tried to move away from beef toward fowl and fish. In the category of entrees, Greene provides a recipe for Chicken with spring onions and mashed spring vegetables that looks outstanding. Another entree is vegetarian--Angel hair pasta with walnuts and peas. Looks simple to make and healthy to eat! And here's another one that is quite tasty indeed--Chicken poached in white wine with tomatoes. Simple ingredients and a yummy outcome. . . .
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