Eating healthy doesn’t have to be boring and dull. You can combine diverse ingredients to make fresh flavors without adding extra calories. Low-calorie recipes can be just as enjoyable as those with lots of calories. The NEW cookbook, Secrets of Skinny Cooking cookbook (Available for Pre-order now and purchase on 5/22), bestselling author Victoria Dwek and nutritionist Shani Taub show home cooks how to create exciting, flavorful, and filling meals… all for a fraction of the calories they’d typically be.
“There are lots of delicious foods out there. Plenty of recipes with fat and sugar that taste really, really good. I think we all know that,” Victoria explains. “But I realized that what people didn’t know…is that light food can be just as satisfying. That’s why I wrote this cookbook, so everyone can feel good about themselves and never, ever feel deprived.”
I love the attitude that it doesn’t have to be all or nothing. “A diet should be a way of life that you can live with forever. It doesn’t mean not eating,” says Shani. “A diet simply means that you know exactly what you’re eating, even if it changes as time goes on, whether you want to lose weight or just maintain. A healthy person is never full and never hungry, just content and satisfied.”
From that moist Corn Muffin for breakfast, to creamy Eggplant Parmesan for lunch, to Sesame Chicken & Lo Mein for dinner… Secrets of Skinny Cooking cookbook has flavor-filled recipes of favorite dishes all surprisingly low in calories!
Secrets of Skinny Cooking cookbook Features:
– Over 135 delicious and easy-to-prepare recipes, with breathtaking photos for each dish
– Secret techniques and tips for zapping the calories from any dish … without zapping the flavor (such as, “How to Sauté and Caramelize Onions Without Oil.”)
– Make ahead info, family-friendly adaptations, and cooking tips from Victoria
– Nutritional information, advice, and motivation from Shani
– Plenty of gluten-free, sugar-free, low carb, Whole30, and Paleo options
– And all recipes are kosher
Every meal category is covered! Enjoy filling breakfasts, super light salads, 5-ingredient veggie sides, friendly carbs, satisfying soups, creamy and dreamy dairy dishes, filling and flavorful mains, and even sweet treats. Some of the delicious recipes in the book include:
- Apple Pie Crepes
- Italian Roasted Cauliflower Salad
- Garlic ‘n Onion Rutabaga Fries
- Crispy Eggplant Wontons with Two Dipping Sauces
- Skinny Pasta Alfredo
- Spinach Stuffed Chicken Thighs
- Spicy Chicken Lo Mein
- Skirt Steak Over Asian Eggplant
- Lemony Baked Falafel
- Bruschetta Salmon
- Hoisin-Glazed Sea Bass and Mushrooms
- Zucchini Pizza Fries
- Citrus Cheesecake
- Crème Brulee
Get a taste for Secrets of Skinny Cooking with this fabulous Portobello Mushroom Towers recipe. It’s a gourmet touch on the protein packed portobello mushroom. It’s also stuffed with red pepper and spinach to add maximum flavor.
Yields 2 Large Servings
Make Ahead: All the components of this dish can be made ahead and stored separately in the refrigerator for up to 1 week. Simply assemble and bake when ready to enjoy.
- 2 Portobello mushroom caps
- ¼ cup red wine vinegar
- ½ tsp garlic powder
- ½ tsp dried basil
- ½ tsp salt
- 1 red pepper
- ½ onion, sliced
- 1 tsp salt, plus more for sprinkling
- ½ onion, diced
- 8 oz frozen spinach, thawed, drained
- 2 (1-oz) slices Muenster OR mozzarella cheese
- Place mushroom caps into a ziplock bag. Add red wine vinegar, garlic powder, basil, and salt. Seal; marinate for 1 hour or up to overnight in the refrigerator.
- reheat oven to 400ºF. Place mushrooms and marinade into a baking pan; bake for 25 minutes.
- Meanwhile, place red pepper into the oven (on its own or in a baking pan). Roast until skin is blistered, about 35-45 minutes. Let cool; peel and discard peel and seeds. Slice pepper; set aside.
- Coat a sauté pan with nonstick cooking spray; heat over medium-high heat. Add sliced onion; lower heat and sprinkle with salt. Cover; cook, stirring occasionally, until onions are golden, about 15 minutes. Remove from pan; set aside.
- Coat the sauté pan again with nonstick cooking spray; heat over medium-high heat. Add diced onion; lower heat and sprinkle with salt. Cover; cook, stirring occasionally, until onions are soft, about 5 minutes. Add spinach; cook an additional 2 minutes. Season with salt.
- Assemble the towers: Top each mushroom with half the spinach mixture, half the peppers, and half
- the onions. Top with one slice of cheese; bake until cheese is golden and bubbling, 9-10 minutes.
Calories: 181 per serving; Shani Taub Exchange: 1 protein, 1 Vegetable