The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less.

The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less.

Linda West Eckhardt, Katherine West Defoyd

Language: English

Pages: 157

ISBN: 2:00101401

Format: PDF / Kindle (mobi) / ePub

End food boredom and diet burnout with more than 400 sophisticated, low-carbohydrate dinners that are bursting with flavor--and on the table in under 30 minutes!

Hundreds of thousands have embraced the low-carbohydrate lifestyle finding that a diet based on lean protein, fruits, and vegetables and less dependent on simple carbohydrates has helped them look and feel better. But a monotonous menu of steak and salad or expensive, additive-laden prepared foods has been the undoing of many a successful diet regimen.

The solution? Linda West Eckhardt and Katherine West DeFoyd have devised more than 100 protein-rich, low-carbohydrate dinners that will satisfy even the most demanding diners. Drawing on their experiences as award-winning cookbook authors, Eckhardt and DeFoyd have developed a tempting range of high-protein meals that are quick enough to make on a weeknight but elegant enough to share with guests -- and so delicious they'll never know they've been shortchanged on carbohyd rates, fat, and calories.

Each entree in The High-Protein Cookbook
* Provides at least 30 grams of protein, yet is light on fat and calories.
* Is styled for two people but can easily be doubled or tripled
* Uses short lists of fresh, healthful ingredients
* Is based on simple cooking techniques requiring no special equipment
* Avoids "artificial" products and flavorings
* Contains reasonable amounts of high-quality protein balanced by ample servings of vegetables and fruits

With chapters devoted to side dishes and salads, sauces and condiments, and even sinfully satisfying desserts that won't break the carbohydrate bank, The High-Protein Cookbook is the perfect companion to many of today's most popular dietary regimens and an enticing argument for cutting back on excess carbohydrates.

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crabmeat with bitter spinach is moderated by this silky smooth Swiss Cheese Sauce. Add a glass of white wine for a perfect celebration meal. MAKES 2 SERVINGS Preparation time: 15 minutes Cooking time: 20 minutes (concurrent) 3 tablespoons unsalted butter 2 tablespoons minced shallot 1 garlic clove, minced 1 cup sliced mushrooms 6 ounces fresh crabmeat, picked over for bits of shell and cartilage 1 tablespoon dry white wine 1 tablespoon heavy cream 12 ounces baby spinach SWISS

medium-rare, turning only once. When the steak is just done, top with Stilton slices. While the steak and mushroom are cooking, toss the watercress and bean sprouts together and compose on two large dinner plates. Whisk together the vinaigrette ingredients, then drizzle over the salad. Cut the steak in two pieces and divide between the plates, along with the grilled portobello slices. Nutritional Analysis: 575 calories, FAT 39 g, PROTEIN 48 g, CARB 8 g, FIBER 3 g, CHOL 119 mg, IRON 5 mg,

Mexico during the Roaring Twenties. Caesar salads have attained a permanent place in American cuisine. Here we gild the lily with buttery filet. Hold the croutons (obviously). MAKES 2 SERVINGS Preparation time: 15 minutes Cooking time: 10 to 15 minutes Marinating time: 5 to 10 minutes 2 hearts of romaine DRESSING 1 garlic clove ½ teaspoon kosher salt 1 teaspoon anchovy paste Grated zest from ½ lemon plus 1 teaspoon lemon juice ½ teaspoon Dijon mustard 3 drops Tabasco sauce 1

Analysis: 349 calories, FAT 17 g, PROTEIN 38 g, CARB 8 g, FIBER 3 g, CHOL 118 mg, IRON 3 mg, SODIUM 1,027 mg, CALC 53 mg Cooking Lesson Cutting herbs or leafy green vegetables into chiffonade yields great flavor and is really easy to do. Make a stack of leaves, then roll them up like a cigar. Using a sharp chef’s knife with the point held against the cutting board, cut fine slices, and you’ll have gorgeous chiffonade. No bruising of the herb, just opening it up for maximum flavor.

sometimes lifted the flavor in a way artificial sweeteners simply could not. And the havoc that simple spoonful of sugar wrecked on the total nutritional readout was minimal. If we are doctrinaire about anything in our work, it’s flavor. We simply don’t put recipes in our books that don’t get a pass from our various taste panel members: Katherine, Gordon, Lily, Noel, Linda, Joe, and sometimes the dogs. If they all lick their chops, we figure it goes in. All of these recipes passed. So don’t

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