Tess’s lively, down-to-earth approach has attracted legions of fans looking for quick and fun ways to prepare healthy food. In The Blender Girl, Tess’s much-anticipated debut cookbook, she offers 100 whole-food recipes that are gluten-free and vegan, and rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn-, and sugar-free.   Smoothies, soups, and spreads are a given in a blender cookbook, but this surprisingly versatile collection also includes appetizers, salads, and main dishes with a blended component, like Fresh Spring Rolls with Orange-Almond Sauce, Twisted Caesar Pleaser, Spicy Chickpea Burgers with Portobello Buns and Greens, and I-Love-Veggies! Bake. And even though many of Tess’s smoothies and shakes taste like dessert—Apple Pie in a Glass, Raspberry-Lemon Cheesecake, or Tastes-Like-Ice- Cream Kale, anyone?—her actual desserts are out-of this-world good, from Chocolate-Chile Banana Spilly to Flourless Triple-Pecan Mousse Pie and Chai Rice Pudding. Best of all, every recipe can easily be adjusted to your personal taste: add an extra squeeze of this, another handful of that, or leave something out altogether— these dishes are super forgiving, so you can’t mess them up.   Details on the benefits of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients round out this nutrient-dense guide. But you don’t have to understand the science of good nutrition to run with The Blender Girl—all you need is a blender and a sense of adventure. So dust off your machine and get ready to find your perfect blend.

    Find out the perfect spread to not only eat healthy, but enjoy the holiday season with delicious recipes. With a few favorite recipes from her award-winning blog and the majority created specially for this ebook, Danielle presents you with a comprehensive Paleo Thanksgiving feast.Enjoy classic Thanksgiving favorites such as green bean casserole, cranberry sauce, stuffing, gravy, and pumpkin pie all without processed ingredients, grains, and refined sugars. All recipes are dairy-free with the exception of ghee, which is largely lactose and casein free.Recipes Included:Pear and Pomegranate Salad with Cranberry Champagne VinaigretteCurry Pumpkin SoupCranberry SauceRoasted Garlic Mashed CauliflowerGreen Bean Casserole with Crispy ShallotsRoasted Brussels Sprouts with Pancetta and ShallotsGlazed CarrotsHerbed Drop BiscuitsApple Sausage StuffingSmokey Candied Bacon Sweet PotatoesRoasted Acorn SquashRoasted Brined TurkeyPan GravyPomegranate Cranberry MocktailsPie CrustPumpkin PiePecan PieApple PieNo Ingredient Left Behind SoupCrockpot Turkey or Chicken Stock

    More and more of us are opting to eat fewer animal products or to cut them out entirely. Eating well to support a training regimen presents its own challenges, but as celebrated nutritionist Anita Bean shows, it is possible to eat delicious, healthy food and reach your athletic potential. Her new cookbook offers athletes--from weekend warriors to professionals--more than one hundred easy-to-prepare vegetarian and vegan recipes for breakfast, main meals, snacks, and more to allow the kind of performance every athlete aspires to, featuring gorgeous food photography and nutritional information for every recipe.

    unprocessed and unrefined) ingredients. Jae Steele is a registered holistic nutritionist; she has also been a professional vegan baker and has worked on an East Coast organic farm. Her life experiences and her love of vegan whole foods are at the heart of Get It Ripe, which not only includes uncomplicated yet delicious animal-free recipes, but advice and information on various aspects of holistic vegan living, including cleansing and detox programs, yoga and meditation, ethical consumerism, and the connections among mind, body, and spirit.The two hundred recipes include Butternut Risotto, Chipotle Black-Eyed Peas with Maple Mashed Sweet Potatoes, Cauliflower Chickpea Curry, Pad Thai, Fettuccini No-Fredo, Cinnamon Pumpkin Soup, Banana Creem Pie, and Cowgrrrl Cookies. Two-color throughout, the book also includes sixteen full-color recipe photographs.Get healthy and energetic with Get It Ripe.In addition to being a registered holistic nutritionist, Jae Steele has authored numerous vegan cookzines and runs the blog Domestic Affair. She lives in Montreal.

    Link, MSW, RD, LD, Registered Dietitian, Certified Wellness Coach When you have IBS, planning your day around the whims of your stomach can be frustrating and even embarrassing. Just ask Mollie Tunitsky, whose own struggles with IBS led her to follow and find success with a low-FODMAP diet. Determined to share this achievement with others, Mollie lays out an easy to follow meal plan for fast relief from pain and bloating in The Low-FODMAP Diet for Beginners. Designed for anyone new to the low-FODMAP diet, The Low-FODMAP Diet for Beginners equips you with everything you need to settle your stomach in just seven days.The Low-FODMAP Diet for Beginners includes: A 7-Day Low-FODMAP Meal Plan containing shopping lists, a symptom tracker, and helpful tips Over 75 Low-FODMAP Friendly Recipes indicating dairy-free, one pot, quick prep, 30 minutes or less, vegetarian, or vegan dishes A Low-FODMAP Introduction covering basic information about the FODMAP diet and how it affects your body The Low-FODMAP Diet for Beginners includes recipes such as: Banana Pancakes, Vegetable Frittata, Grilled Bok Choy, Creamy Pumpkin Pasta, Vegetable Fried Rice, Baked Coconut Shrimp, Chicken Piccata, Classic Turkey Burgers, Flourless Chocolate Cake with Berry Sauce, and much more!Make plans and follow through with The Low-FODMAP Diet for Beginners meal plan.

    Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.

    If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks  to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.

    Here is the food Eva loves to eat, and the recipes in Eva’s Kitchen trace her life story, taking readers on her culinary journey—from the food she was brought up on to the recipes inspired by her travels abroad to the dishes she serves during casual nights at home.Having grown up on a ranch with every meal based on what was in the family fields, Eva believes, like so many of us, that good cooking relies on local, fresh, easy-to-find ingredients. In Eva’s Kitchen, she teaches readers essential cooking skills and she sprinkles in the histories and traditions behind her favorite dishes, including personal stories and anecdotes that capture the warmth, humor, and joy of her most memorable meals.In her first cookbook, Eva welcomes you into her kitchen, offering 100 of her favorite dishes—many of which are family recipes collected over the years—all fused with her passion for cooking. She also shares memories of her Texas ranch upbringing, her very first cooking adventures, vacations overseas, nights in with her girlfriends, and last-minute pre–red carpet meals. Inspired by her heritage, Eva highlights the essentials of great Mexican cooking, Texas style—with her family’s recipes and techniques for making the world’s best tamales, homemade tortillas, Spanish rice, and Pan de Polvo (Mexican pastry), to name a few. She also offers dishes from a variety of international cuisines, from Latin American to Italian and French, inspired by her globe-trotting travels. A taste of Lemon Dover Sole whisks Eva to a tiny hotel-restaurant she once visited on a trip to Normandy; the recipe for Cannellini Beans with Crushed Red Pepper was a souvenir from a trip to Florence; kimchi adds a kick to her Spicy Roasted Brussels Sprouts, a Thanksgiving staple; and Yellow Squash Soup with Lemon brings her full circle, back to her family’s vegetable garden in Corpus Christi. With full-color food photographs, intimate portraits of her family and friends, and a glimpse into Eva’s home and her lesser-known domestic side (family first, acting second, she says), Eva’s debut cookbook will entice her loyal fans and inspire home cooks to broaden their culinary horizons and create memorable meals for the people they love.

    J&J Super Pretzels... Dunkin' Donuts... Little Caesar's Crazy Bread... These are some of America's greatest food inventions. Now, thanks to intrepid kitchen sleuth Todd Wilbur, you can make home versions of over 50 more of your favorite foods. All of them are shockingly easy to prepare with ingredients from your local supermarket! Wilbur's fabulous clones leave out the preservatives and include suggestions for making high-cholesterol dishes lower in fat without changing the tastes we all love. Included, too, are the fascinating origins of each product; Todd Wilbur's own amazing kitchen adventures, narrow escapes, and near-death experiences; and even his learned-it-the-hard-way cooking tips.

    In her debut cookbook, Laura presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125-plus produce-forward recipes showcase the best each season has to offer, and as a whole, demonstrate that plant-based wellness is both accessible and delicious.Wright grew up working at her family's local food market and vegetable patch in the Niagara region of southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working in one of Canada's original farm-to-table restaurants, she launched The First Mess blog at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and quickly attracted a large international following. The First Mess Cookbook is filled with more of the exquisitely prepared plant-based recipes and lush photography that fans of the blog have come to expect. With recipes for every meal of the day, like Fluffiest Multigrain Pancakes, Meyer Lemon Romanesco Glow Salad, and Eggplant "Bolognese" Pasta, and desserts like Earl Grey Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.

    Popular blogger Ali Segersten and functional medicine expert Tom Malttere are a team devoted to teaching their children--and readers--the importance of living a whole foods lifestyle. Nourishing Meals makes it easy and fun with dishes that burst with flavor, such as their Cherry Pecan Salad, Butternut Squash and Pinto Bean Enchiladas, Chipotle-Lime Roasted Chicken, and Banana Coconut Cream Pie.Every recipe in the book is free of the most common allergens: gluten, soy, eggs, and dairy, as well as refined sugar. And these dishes are designed to appeal to everyone, including vegan, vegetarian, seafood, and meat-eaters. In addition to wonderful food, Ali and Tom offer easy, doable steps to help you change your family's health, tips for making the transition easier, and ways to get the kids excited about wholesome foods. They map out the best foods and recipes for every stage of having a family, from pre-conception and pregnancy through each year of a child's life. And they explain in accessible terms what makes their recipes so effective for achieving optimal health. Originally self-published with an avid following, this edition will feature more than 30 new recipes, and many of the original recipes have been updated. This new edition will also include 100 beautiful all-new food photos featured in two inserts.With an easy, tasty recipe for every day of the year, it's never been simpler to adopt a healthy, whole foods lifestyle!

    The 21-Day Ketogenic Diet Weight Loss Challenge combines the ketogenic diet with effective wellness strategies for a results-driven, kick-start plan to lose weight permanently.This 21-day ketogenic diet challenge tells you what to eat and when with a clear, easy-to-follow meal plan that includes more than 100 keto-friendly recipes. To complement your diet, The 21-Day Ketogenic Diet Weight Loss Challenge also offers guidance on other fundamental elements of weight loss, including exercise, sleep, and stress management.The 21-Day Ketogenic Diet Weight Loss Challenge gives you the tools to jumpstart your healthier lifestyle with: An introduction to the ketogenic diet that teaches you about the foundations of a low-carbohydrate, ketogenic lifestyle, plus helpful advice for maintaining the lifestyle A meal plan that maps out meals for breakfast, lunch, and dinner with over 100 ketogenic diet recipes and shopping lists for each week A wellness tracker that supports your weekly weight loss goals with exercise guidelines and advice for other healthy habits The 21-Day Ketogenic Diet Weight Loss Challenge is an actionable plan to lose weight fast with recipes and workouts for a slimmer, healthier you.

    You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. (Even vegan pros will discover some new tricks!) Colorful photographs throughout will have you salivating over Kristy’s inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door!

    Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet—whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes. Squeeze the most out of every drop, with: * 98 flavorful fruit infused water recipes, like Basil Mint Infusion * 10 must-have tips for making foolproof fruit infused water * On-the-go guidelines for bringing your fruit infused water wherever your day takes you * 10 tasty snack ideas for your leftover fruit (fruit sushi rolls, anyone?) From one-step infusions to creative combinations, there’s something for everyone in Fruit Infused Water, your best resource for enjoying your H20 to the fullest.

    This practical yet inspirational guide, which is based on the same easy, real-world principles as the SparkPeople program, takes the guesswork out of making delicious, healthy meals and losing weight—once and for all.     Award-winning chef Meg Galvin and SparkRecipes editor Stepfanie Romine have paired up to create this collection of more than 160 satisfying, sustaining, and stress-free recipes that streamline your healthy-eating efforts. With a focus on real food, generous portions, and great flavor, these recipes are not part of a fad diet. They aren’t about spending money on obscure ingredients, eliminating key components of a balanced diet, or slaving away for hours at the stove. They are about making smart choices and eating food you love to eat.     But this is more than just a collection of recipes—it’s an education. The SparkPeople philosophy has always been about encouraging people to achieve personal goals with the help and support of others. And this cookbook works in the just the same way. Along with the recipes, you’ll find step-by-step how-tos about the healthiest, most taste-enhancing cooking techniques; lists of kitchen essentials; and simple ingredient swaps that maximize flavor, while cutting fat and calories, plus you’ll read motivational SparkPeople success stories from real members who have used these recipes as part of their life-changing transformations.     In addition, you’ll find:·         Quick and tasty “Make It a Meal” suggestions to turn every main dish into a well-balanced meal.·         Results from the SparkPeople “Ditch the Diet” Taste Test, which proves that you don’t have to eat boring and tasteless food to lose weight.·         150 meal ideas and recipes that take 30 minutes or less to prepare—plus dozens of other, more elaborate meals for days when you have more time to cook.·         Two weeks of meal plans—with breakfast, lunch, dinner, and two snacks—all within 1,400–1,600 calories per day.     So whether you’re a novice taking the first steps to improve your health or a seasoned cook just looking for new, healthy recipes to add to your repertoire, this cookbook is for you. Learn to love your food, lose the weight, and ditch the diet forever!