American Heart Association The Go Red For Women Cookbook: Cook Your Way to a Heart-Healthy Weight and Good Nutrition

American Heart Association The Go Red For Women Cookbook: Cook Your Way to a Heart-Healthy Weight and Good Nutrition

Language: English

Pages: 272

ISBN: 0385346212

Format: PDF / Kindle (mobi) / ePub


A HEALTH COOKBOOK FOR WOMEN BY WOMEN
The American Heart Association’s Go Red For Women social initiative has inspired hundreds of thousands of women to eat nutritiously, exercise regularly, and maintain a healthy weight. Now the iconic "red dress" can be your kitchen companion all year long, with 200 recipes to help you take charge of your health.
 
By cooking wholesome meals at home, you can easily and significantly reduce your risk of heart disease, which takes the lives of more women each year than all forms of cancer combined. The Go Red For Women Cookbook helps you stick to your health goals with recipes for guilt-free drinks, appetizers, dinners, and desserts for gatherings with friends and breakfasts on the go, brown-bag lunches, and snacks for the whole family. Recipes include:

   · Vegetable-Shrimp Spring Rolls with Honey-Jalapeño Sauce
   · Chipotle Tomato Soup
   · Spinach Salad with Apples and Caramelized Radishes 
   · Kale Salad with Sweet Citrus Dressing
   · Lime-Basil Tilapia 
   · Jerk Chicken with Mango-Avocado Salsa
   · Portobello Ragout with Sun-Dried Tomato Polenta
   · Garlicky Greek Salad Pizza 
   · Sangría-Style Punch 
   · Lemon Mini Cheesecakes 
   · Red Velvet Cake Pops

A necessary primer on good nutrition, weight control, and smart grocery shopping as well as how to live and enjoy a healthy lifestyle while helping to prevent heart disease, The Go Red For Women Cookbook makes it easy for you to adopt healthy eating habits.

The Thermogenic Diet: Learn how food can do the hard work of weight loss

Living Low Carb: Controlled-Carbohydrate Eating for Long-Term Weight Loss

Raw Food Controversies: How to Avoid Common Mistakes That May Sabotage Your Health

Binge Breaker!: Stop Out-of-Control Eating and Lose Weight

The Eat-Clean Diet Recharged: Lasting Fat Loss That's Better than Ever!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

cholesterol 4 mg sodium 96 mg carbohydrates 29 g fiber 3 g sugars 8 g protein 9 g dietary exchanges 1½ starch, ½ fat-free milk pumpkin-apple soup An apple adds a touch of sweetness to this rich, velvety pumpkin soup redolent with warm spices. Paired with a salad, such as Warm Barley, Mushroom, and Spinach Salad, it makes a fabulous fall meal. serves 4 ¾ cup per serving 1 teaspoon canola or corn oil 1½ cups diced onion 1 medium red apple, such as Jonathan or Gala, peeled and diced

wine (regular or nonalcoholic) 1 tablespoon minced fresh parsley and 2 tablespoons minced fresh parsley, divided use ¼ teaspoon dried thyme, crumbled ¼ teaspoon dried basil, crumbled Pepper to taste (freshly ground preferred) 2 pounds halibut fillets, rinsed, patted dry, and cut into 1-inch pieces 1. In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the carrots, celery, onion, bell pepper, and garlic for 3 to 4 minutes, or until the onion is soft,

until the pork registers 145°F on an instant-read thermometer. Transfer to a cutting board. Let stand for 3 minutes. Cut into thin slices. 3. Meanwhile, arrange the greens on plates. Place the oranges and onion on the greens. 4. In a small bowl, whisk together the orange juice, vinegar, sugar, and ⅛ teaspoon salt. 5. Pour the oil into the orange juice mixture in a fine stream, whisking constantly until smooth. Whisk in the gingerroot. 6. Arrange the pork on the oranges and onion. Pour the

back of a fork, mash the garlic. 5. Increase the oven temperature to 400°F. Lightly spray the top of each pita round with cooking spray. Stack half the pita rounds on a work surface. Cut the stack into eighths (32 wedges total). Repeat. Arrange in a single layer on a baking sheet. 6. Bake for 6 to 8 minutes, or until crisp and golden. Transfer the baking sheet to a cooling rack and let the pita wedges cool completely, about 20 minutes. 7. Stir the beans, 1 tablespoon oil, the rosemary, salt,

teaspoon berbere 1 tablespoon chopped fresh parsley 1. In a medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion, bell pepper, and garlic for 3 minutes, or until the onion is soft and the bell pepper is tender-crisp, stirring frequently. 2. Stir in the rice. Cook for 2 minutes, stirring frequently to separate the kernels and prevent them from burning. Stir in the water and tomato. Bring to a simmer. Reduce the heat and simmer, covered, for 15

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