wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online

wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online

wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online
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Product Description

Fried chicken, macaroni and cheese, brownies, and 147 other favorite recipies under 350 calories.
 
In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!

Amazon.com Review

Featured Recipe: No Cream-No Cry Penne Alla Vodka

The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor—not really attributes of a superstar ingredient. It’s the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt. --Rocco DiSpirito

Ingredients

  • 8 ounces whole- wheat penne
  • 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206 of Now Eat This!) or store-bought low- fat marinara sauce
  • Pinch of crushed red pepper
  • One 7-ounce container 2% Greek yogurt
  • 1 cup chopped fresh basil
  • Salt and freshly ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano cheese

(Serves 4)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.

2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat.

3. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.

4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

Healthy Tips

Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it’s as tender as you like it.

Fat: 4.8 g
Calories: 320
Protein: 18 g
Carbohydrates: 55 g
Cholesterol: 11 mg
Fiber: 6 g
Sodium: 416 mg

Featured Recipe: Seared Tuna With Green Beans, Lemon, And Wasabi

This dish isn’t a makeover, per se. But there are so many beloved--and believe it or not, unhealthy--seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in fat, delicious, and just a good bet all around. It’s the stuff that’s put on top that’s the problem--anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes great, but those additions turn a healthful dish into an artery-clogging one. --Rocco DiSpirito

Ingredients

  • 4 sushi-grade tuna steaks (3 ounces each)
  • Salt and freshly ground black pepper
  • Nonstick cooking spray
  • 12 ounces haricots verts or slim green beans, trimmed
  • Juice and grated zest of 1 lemon
  • 1 garlic clove, minced
  • 2 tablespoons wasabi paste
  • 4 scallions (white and green parts), sliced thin on the diagonal
  • 3 tablespoons black sesame seeds

(Serves 4)

Directions

1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.

2. Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

3. Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.

4. In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.

5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.

Fat: 3.8 g
Calories: 166
Protein: 23 g
Carbohydrates: 11 g
Cholesterol: 38 mg
Fiber: 5 g
Sodium: 211 mg


From Booklist

Popular television chef DiSpirito’s latest cookbook retools diet cookery in hope of convincing even the most stubborn gourmand to cut calories yet still maintain a regimen of delicious, satisfying foods not immediately perceived as diet food. To accomplish this, he takes up underused ingredients such as Greek yogurt, whole-wheat pasta, cauliflower, and reduced-sugar ketchup, whose benefits go beyond mere calorie trimming to add fiber and enhance nutrition. DiSpirito’s goal is to reduce calories in popular “comfort foods” to less than 350 per serving, and his methods yield some astonishing calorie reductions. Onion rings fall from about 1,800 calories to 342. Fried chicken loses more than half. In addition to building in lower fats, DiSpirito does his best to lower cholesterol, carbohydrate, and sodium levels as well. The frustrated gourmet compelled to address weight loss will thrill to DiSpirito’s novel approach, but it requires thorough pantry restocking. --Mark Knoblauch

About the Author

At the age of sixteen celebrated chef Rocco DiSpirito entered the Culinary Institute of America, and at eighteen began working for legendary chefs worldwide. After graduating from Boston University with a degree in business, he began working for such renowned New York chefs as Gray Kunz. In 1995 Rocco opened Dava and quickly earned two stars from Ruth Reichl at The New York Times. At thirty-one, Rocco opened Union Pacific in New York City and received three stars from The New York Times.
 
Hailed as one of Food and Wine magazine’s Best New Chefs, DiSpirito is the first chef to grace the cover of Gourmet magazine as “America’s Most Exciting Young Chef,” and was voted their “Leading Chef of his Generation.” Referred to as America’s original “Rockstar Chef,” Rocco has been featured in Harper’s Bazaar, Cosmopolitan, W, The New York Times, Details, House Beautiful, Us, OK! and People, including the Sexiest Man Alive issue.
 
DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco’s Italian-American (2004), Rocco’s Five Minute Flavor (2005), Rocco’s Real-Life Recipes (2007), and Rocco Gets Real (2009).
 
DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real. He is a content partner on Rachael Ray, and a frequent guest on Good Morning America and Top Chef. He has appeared on The Oprah Winfrey Show, The Ellen DeGeneres Show, Chelsea Lately, The Late Show with David Letterman, The Tonight Show with Jay Leno, Jimmy Kimmel Live, and NBC’s The Biggest Loser, and was the first chef to compete on the ABC megahit Dancing with the Stars.
 
In 2006 DiSpirito began his quest toward a more active and healthy life, competing in triathlons, including an Ironman 70.3. In November 2009 he was the spokesperson for and completed the Ironman in Clearwater, Florida, setting a personal-best time. Rocco lives in New York City and appreciates all that cooking has brought to him.

Excerpt. © Reprinted by permission. All rights reserved.

how can i be expected to eat “healthy” if the healthy foods aren’t the ones i want to eat?
 
It’s a good question that you’ve probably asked yourself again and again. For many people, the answer is surrender. They make no attempt at all to eat healthfully. The consequence of this type of eating, however, is weight gain and oftentimes heart disease, diabetes, or other health problems, as well as a compromised quality of life, and even premature death.
 
For others, the answer is self-denial. They eat only vegetables, or fish, or soy, or chicken, or restrict their diets to low-fat, low-carb, or high-protein foods. They give up pasta, red meat, pork, cheese, fast food, slow food, pizza, or alcohol. For some it’s desperation. They take diet pills, vitamins, nutritional supplements, or drugs. They try the Hollywood Diet, the South Beach Diet, the Atkins Diet, the banana diet, the grapefruit diet, or the cabbage diet.
 
Recent statistics from the Centers for Disease Control and Prevention put the number of overweight or obese Americans at more than 60 percent. We’ve all heard the stories, read the magazine articles, and watched the talk shows. America is seriously fat and seriously unhealthy. As crazy as it all sounds, you–or someone you know–have probably tried at least one of the aforementioned tactics in an effort to lose weight, get healthy, and look and feel good. I say: Stop the madness.
 
It’s not madness to want to look and feel good–and we should all want to be healthy–but I believe the way we’re going about it is colossally wrong. The real answer to that eternal question about eating “healthy” is to eat the foods you like, but eat healthful versions of them. That’s what this book is all about.
 
“bad boys” made good
 
So why did I write this book? I am not a doctor, nutritionist, or physical trainer. I am a chef. To author most cookbooks, this qualification would be more than enough, as it was for me in writing my previous books. But Now Eat This! differs from my prior cookbooks because it’s informed by my quest to live a healthier lifestyle. And while I don’t make medical claims or offer specific health advice here, I do explore healthful eating within these 150 recipes.
 
More specifically, I take on America’s favorite “bad boys”—those foods that we desperately love but that really aren’t good for us. I call them “downfall dishes” because these are the foods that weaken your resolve to the point of breakdown. No matter what diet you’re on or how healthy you hope to be, you just can’t resist them. For me, it’s fried chicken, mac ‘n’ cheese, and pizza. I am guessing that many of your biggest downfall dishes can also be found in this book.
 
I used social networking sites to research what Americans considered to be their favorite foods, and from this data I compiled a list of America’s top 150 downfall dishes—things like burgers, pizza, pasta, brownies, chocolate chip cookies, and ice cream—which I then set out to reinvent with much less fat, far fewer calories, and zero sugar. My goal wasn’t to merely hang on to some sliver of flavor but to bust the code entirely and make over these favorite dishes so that above all, they tasted great—but had a calorie count of 350 or fewer for a main-dish serving and much less fat. In fact, if you look at the traditional fat and calories listed for each dish, you’ll see that I was able to reduce the fat by an average of 66 percent and reduce the calories by an average of 83 percent—and still have it taste delicious.
 
This has not been accomplished by employing the kind of crazy food science that results in yogurt that contains omega-3 fish oils, or peanut butter boosted with antioxidants, but by using real, fresh ingredients—and by swapping high-calorie and high-fat ingredients and cooking methods for far more healthful yet flavorful ones. Nor was it accomplished by making the portion sizes minuscule. The serving sizes here are generous but reasonable. You’ll push away from the table feeling thoroughly satisfied and guilt-free.
 
As a chef, I know how to do one thing: cook food and make it taste great. In this book, I have simply set up parameters taken from personal experience and conventional wisdom that make these formerly high-calorie, high-fat foods taste great in their new skin.
 
be in control: cook for yourself
 
This “I-can-have-my-chicken-cordon-bleu-and-eat-it-too” philosophy may sound impossible, but I guarantee it’s entirely possible. There is just one catch: You have to cook it yourself.
 
Before you throw up your hands and walk into a McDonalds and order another not-so Happy Meal, consider this: When you cook, you are in control of everything you put into your pan and thus into your body. You decide how many calories and how many fat grams you eat in a given day. You can still eat a version of your favorite foods. But you have to cook it. You have to make the choice to step into the kitchen instead of pulling into the drive-through or turning to highly processed prepared foods because it seems more convenient.
 
To help make the choice to cook it yourself easier, I’ve tried to provide 150 of the easiest and tastiest recipes possible—all under 350 calories per serving. With just a few exceptions, these dishes can be prepared in about 30 minutes and call for everyday items found in your local grocery store; none have long lists of ingredients. They also require no special cookware. Most recipes call for only a few pieces of basic equipment, such as a frying pan, saucepan, baking sheet, or mixing bowl.
 
from foie gras to the finish line
 
I am something of a latecomer to the diet/weight loss and exercise experience. I became interested in both in my late thirties, and purely by accident. They were two very different paths that eventually crossed.
 
Back then my idea of a healthy diet was laughable. “Do I spread butter on toast instead of dipping it in melted butter? Do I cut back on the foie gras—just eat it every other day instead of twice a day, for lunch and an after-service snack?” Chefs are exposed to limitless quantities of the best food in the world, and we love to eat it all. And for a while, that’s what I did.
 
But then my body began to protest. I have had back problems my whole life and realized that without a lot of painkillers or a miracle, I wouldn’t be able to stand at the stove anymore—or stand anywhere, period. And when something gets in the way of my cooking, that something has to change.
 
After visiting a few traditional doctors who told me to “get used to back pain” or “stay off your feet,” I realized I needed a different approach. I got the name of a great chiropractor from a trainer I knew, and he not only got me standing straight again but also got me on my feet and running.
 
One day I walked in for my regular adjustment, and my chiropractor asked if I would participate in a triathlon for charity. Chefs are suckers for anything having to do with charity, so before I could think, I said yes. Then I asked what I had to do. It was a race in which you swim half a mile, bike fifteen miles, and then top it off with a three-mile run. I am fairly fearless (some say reckless), so I immediately agreed. I began to look into triathlons, and before it really sunk in that I would have to swim, bike, and run those distances, I fell in love with the gear (chefs are notorious gear heads).
 
But when I started training, the other shoe dropped. I could hardly walk a mile, much less run one. My 20 percent body fat probably had something to do with that. So I got serious. I got back in touch with a trainer I had worked with a few years earlier, and he told me what I had to do. I started with a focus on cardio and a modified Atkins diet. I gave up alcohol and carbs and ate high-protein foods. I added to that a regimen of double-cardio sessions six days a week. Within six months my weight and body fat percentage was down substantially (the body fat to 12 percent) and I could run a mile or two without calling the paramedics.
 
In June that year, I competed in my first triathlon. My goal was simply to finish the race without stretchers being involved.
 
For a starting time, the participants were broken into male/female age groups called “waves.” I was in the second wave. The last group was the “Athena” wave—women who were age sixty and older. On the swimming portion of the race, wave after wave passed me like I was treading water—and most swam over me. When the Athena group eclipsed me, I knew I was in trouble. I had a thirty-minute head start on them!
 

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Top reviews from the United States

Jeremy
1.0 out of 5 starsVerified Purchase
Recipes follow very typical substitutions and nothing new. Save your money.
Reviewed in the United States on December 4, 2018
Basically if you have a few different ingredients, he uses them over and over and over again. It is basically a replacement type recipe book and the replacement items are awful. Instead of mashed potatoes, lets used pureed cauliflower for example. Someone like me cannot... See more
Basically if you have a few different ingredients, he uses them over and over and over again. It is basically a replacement type recipe book and the replacement items are awful. Instead of mashed potatoes, lets used pureed cauliflower for example. Someone like me cannot eat cauliflower; so, can''t eat this. Many of his recipes use high cellulose type vegetables; which, I cannot digest and would leave me writhing in pain before throwing it back up. Those that don''t use things that I detest. Most of his recipes call for cilantro or parsley. Can''t stand either of them. So there goes half of the book. You can leave them out; but, then what do you substitute in their place. You are therefor left with partial recipes and generally starting over from scratch. What is the point in buying a book of partial recipes? So if you have ground turkey, chicken, lean beef, and a bunch of vegetables, just play spin the wheel and you generally get one of the recipes. add whole wheat pasta and/or a sauce for basically the rest. The other thing I find disgusting, is he has his own recipes for making alfredo, pasta sauce, etc.; but, instead of just calling them that, he has to name them after himself. I find this very egotistical. The sauces themselves, again are basically substitution based and do not seem very original or tasty to me. If I could return this book I would just on that alone. But, I digress. Basically his sauces are just substitution based again. You can get substitutions off of the internet for free. My description is a bit simplistic and I apologize for that; but, it is hard to really describe without taking pictures of the recipes to post and if I did that, someone would be screaming about copy infringement. Save your money, I am going to get this wrapped up and will give it to someone for Christmas and get it out of my sight before I get any more disgusted by it.
6 people found this helpful
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nclovely1
5.0 out of 5 starsVerified Purchase
I''ve had this book for years; the recipes and tips are fantastic.
Reviewed in the United States on May 28, 2015
These are some fantastic recipes and tips; all are geared toward helping with weight loss in terms of calories and fat, but the food will appeal to dieters and non-dieters, alike. Rocco''s trademark is recipes with lots of flavor, and this book doesn''t disappoint. It''s great... See more
These are some fantastic recipes and tips; all are geared toward helping with weight loss in terms of calories and fat, but the food will appeal to dieters and non-dieters, alike. Rocco''s trademark is recipes with lots of flavor, and this book doesn''t disappoint. It''s great for people with food sensitivities (this isn''t true of all the recipes, but there are plenty to choose from). For example, it''s got recipes for chocolate chip cookies made with cannellini beans rather than flour, and brownies made with black beans rather than flour. One of my favorite all-time "hacks" in the book is the onion/garlic puree. I''ve never been a fan of sautéing onions and garlic because the smell permeates our small house and because I''m talented at burning things -- but you can prepare this puree in the microwave, with all the flavor intact and no added fat.

The book includes plenty of appealing photos to show you how the recipes should look. It''s inspirational in that it makes you want to cook these healthier foods, including low-calorie but satisfying comfort foods. Can you believe he came up with recipes for low-cal chicken that actually is fried; low-cal mayonnaise that tastes even better than "real" mayonnaise; low-fat bleu cheese dressing; and low-fat ribs?

I have several Rocco Dispirito cookbooks, and they are all fantastic. This book is no exception. You don''t have to be on a diet to appreciate it.
23 people found this helpful
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Miro
1.0 out of 5 starsVerified Purchase
Calorie counts are bogus- Just check out the rib recipe
Reviewed in the United States on July 23, 2018
Ok I’ve been going thru this book and this recipe alone( ribs pic attached) makes every recipe questionable in terms of calorie counts. I smoke ribs and meats all the time. How this recipe supposedly cuts the calories by 2/3’s from 990 to 330 calories? Really? How utterly... See more
Ok I’ve been going thru this book and this recipe alone( ribs pic attached) makes every recipe questionable in terms of calorie counts. I smoke ribs and meats all the time. How this recipe supposedly cuts the calories by 2/3’s from 990 to 330 calories? Really? How utterly stupid does this guy think people are. There’s plenty other recipes that raised my eyebrows but this one validated how bogus the calorie reductions are.
8 people found this helpful
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rachbick
4.0 out of 5 starsVerified Purchase
meh
Reviewed in the United States on April 29, 2019
calls for a lot of uncommon ingredients, which isn''t very convenient. some recipes have weird textures. for instance, the black bean brownies taste great, but don''t even try to make them in a regular pan as directed. they crumble and fall apart. you can''t even get them out... See more
calls for a lot of uncommon ingredients, which isn''t very convenient. some recipes have weird textures. for instance, the black bean brownies taste great, but don''t even try to make them in a regular pan as directed. they crumble and fall apart. you can''t even get them out of the pan. when i switched to a silicone mini-muffin pan, i was in business. i''ve had several instances of needing to make similar adjustments. a good recipe should work as written, imho
2 people found this helpful
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S. Decker
4.0 out of 5 starsVerified Purchase
Very pleased
Reviewed in the United States on June 23, 2012
The reason I did not give this cookbook 5 stars is this; some people may be disappointed if they cannot find the brands he uses. I had read comments he made about his recipes, the process he used to adjust the caloric count, and was ready for specific brands suggested. He... See more
The reason I did not give this cookbook 5 stars is this; some people may be disappointed if they cannot find the brands he uses. I had read comments he made about his recipes, the process he used to adjust the caloric count, and was ready for specific brands suggested. He wanted the best flavor he could achieve using less fat, sugars, and salt. And he did that by trying out different brands. He is a chef so he has experience to bring to a cookbook that I wanted. I recently had an aortic dissection emergency surgery, found out I have high blood pressure and need to change my way of life concerning diet. But I am a good cook and want the best flavor I can get out of recipes and keep to a healthier diet. (Also, foods that my husband will enjoy without feeling cheated) I want to feel satisfied too, not hungry because I ate ''healthy'' vegetables and ''rabbit'' food and find myself grazing later in the evening. These recipes do that. I am very pleased but shopping for the particular brands is challenging if you don''t live near markets that carry much ethnic variety or just much variety in brands. I find what I need at Whole Foods Market, MOMs and the Common Market which are all over 30 minutes from my house. I can substitute with what I find at Food Lion, Safeway or Giant but I don''t know that I am getting the ''maximum''flavor from the recipe that he got. That''s okay, it''s still great. I will order more of his cookbooks. Just a side note, not pertaining to Rocco...Rachael Ray actually has recipes that are filling and healthier than her normal cooking. She''s not a chef but is one good cook. I have been amazed at her healthier recipes.
21 people found this helpful
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Michelle L. Hankes
5.0 out of 5 starsVerified Purchase
Great book with amazing recipes
Reviewed in the United States on April 24, 2010
I ordered this book after a friend purchased it from a local bookstore. We both looked it over eagerly to see what this celebrity chef had done that would make these meals delicious, nutritious AND low in calories. His secret weapon: Greek yogurt and lots of herbs and... See more
I ordered this book after a friend purchased it from a local bookstore. We both looked it over eagerly to see what this celebrity chef had done that would make these meals delicious, nutritious AND low in calories. His secret weapon: Greek yogurt and lots of herbs and spices. He does use some ingredients I am not super excited about like Splenda (but he also suggests you can use Truvia instead) and lots of reduced-fat items. Some of this is okay, but to me, it really depends on what you choose. Read the ingredients carefully, is my motto.

After getting this book, I dove right in and tried several of the yummy looking dishes: Macaroni and Cheese, Shepherd''s Pie, Sweet Potato Fries, and his special recipe for mayonnaise.

The Mac n'' Cheese was spectacular. Really flavorful and gooey without the loss of a lot of taste. The portion size is small. This is not really meant to be a main course...I don''t think.

The Shepherd''s Pie was fantastic. Instead of mashed potatoes, he uses pureed roasted cauliflower which was divine. The filling to the pie was delectable and satisfying.

The Sweet Potato Fries were baked and delicious. I had to cut the time in half because I cooked fewer than the recipe called for, but they still came out wonderful. Salting them and pulling out some of the moisture before baking is brilliant. Best sweet potato fries I''ve ever made at home. No sogginess!

There are so many wonderful recipes in his new book. I really highly recommend it. And thank you, Rocco, for turning me onto my new favorite thing: Fage''s Greek Yogurt. Pricey, but worth every single bite.
10 people found this helpful
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Ladybug
4.0 out of 5 starsVerified Purchase
low cal comfort food
Reviewed in the United States on April 5, 2014
This is a healthy version of comfort food with tips and suggestion s on cutting calories to 350 . It''s the best looking diet book I have seen with appetizing pictures even of chili and pizza . I gave it a 4*because of the prominent , annoying calorie before and... See more
This is a healthy version of comfort food with tips and suggestion s on cutting calories to 350 . It''s the best looking diet book
I have seen with appetizing pictures even of chili and pizza . I gave it a 4*because of the prominent , annoying calorie before
and after display . If you want to eat healthy comfort diet food get this book , if you want an adventure in diet food get Rocco s
"Now eat this Italian " 350 c book . It is a pleasure to read and you get a free armchair trip to Italy as a bonus .
3 people found this helpful
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Denise Pen
4.0 out of 5 starsVerified Purchase
You can do it! It''s worth it!
Reviewed in the United States on December 31, 2016
I''ve tried everything and now I''m trying this! Seems to me the author has put an enormous amount of effort into rehabbing these popular recipes and if I follow them I''ll not only lose weight, be healthier, but also learn a new way of cooking. Only drawback is that you... See more
I''ve tried everything and now I''m trying this! Seems to me the author has put an enormous amount of effort into rehabbing these popular recipes and if I follow them I''ll not only lose weight, be healthier, but also learn a new way of cooking. Only drawback is that you have to want it; you have to put in the effort. I do wish the recipes included basic nutritional information though as I''m diabetic and need that.
4 people found this helpful
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Top reviews from other countries

Amazon Customer
3.0 out of 5 starsVerified Purchase
Three Stars
Reviewed in the United Kingdom on March 4, 2016
His recipeson are quick and tasty
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Helen
1.0 out of 5 starsVerified Purchase
One Star
Reviewed in the United Kingdom on August 18, 2017
Ingredients hard to find. Otherwise 3/5
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Jan
5.0 out of 5 starsVerified Purchase
Now eat this
Reviewed in the United Kingdom on October 17, 2013
Very good book with some lovely tasty recipes Would recommend to anyone wanting to loose weight but still eat tasty food
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V. Evans
4.0 out of 5 starsVerified Purchase
and he''s just cute
Reviewed in Canada on January 8, 2015
just a ton of ways to make lower calorie food taste great. My only issue with this chef is that he uses some decidedly unhealthy and questionable ingredients to make his dishes lower cal. Most are okay but stuff like gums and splenda are not things I would knowingly use in...See more
just a ton of ways to make lower calorie food taste great. My only issue with this chef is that he uses some decidedly unhealthy and questionable ingredients to make his dishes lower cal. Most are okay but stuff like gums and splenda are not things I would knowingly use in my cooking. However a lot of the dishes are very good and he does succeed in cutting out lots of fat and calories in our comfort food and having them still taste great. Worth a buy.
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ChihuahuaMama
5.0 out of 5 starsVerified Purchase
Best author ever and best series of books in my opinion
Reviewed in Canada on January 7, 2016
I love the Eat This books. They''ve got great ideas. I have put mine in storage shortly after getting it because we were planning to move, but as soon as we move I''m going to dig it out because I think it''s the best weight management book ever. And makes you realize what...See more
I love the Eat This books. They''ve got great ideas. I have put mine in storage shortly after getting it because we were planning to move, but as soon as we move I''m going to dig it out because I think it''s the best weight management book ever. And makes you realize what things are in our prepared foods (i.e. calories).
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wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online

wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online

wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online

wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online

wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online

wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online

wholesale Now wholesale Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: online A Cookbook online

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