How to Cook Healthier: An Easy Cookbook for Balanced Eating 9781648766251, 9781648761249

Table of contents :
Title Page
Copyright
Dedication
Contents
Introduction
Part 1: Back to Basics
Chapter One: A Fresh Start
Chapter Two: Feel-Good Cooking
Part 2: Essential Techniques + Recipes
Chapter Three: Cooking with Water
Southwest-Style Quinoa
Black Beans with Garlic and Cumin
Swiss Chard Tortillas
Lemon Artichokes with Dijon Yogurt Dip
Poached Eggs with Summer Tomatoes
Chapter Four: Pan Cooking
Sautéed Onions
Chicken Stir-Fry with Ginger and Bell Peppers
Chapter Five: Oven Cooking
Honey-Chili-Walnut Salmon
Zucchini Loaf
Roasted Lemon Asparagus with Crunchy Almonds
Chapter Six: Grilling
Rosemary Lamb Chops
Blistered Bell Pepper and Butternut Squash Antipasti
Part 3: Healthy Recipes to Bring It All Together
Chapter Seven: Breakfast
Mom’s Cinnamon-Walnut Granola
Tricked Out Overnight Oats
Sweet Potato Pancakes with Maple Greek Yogurt and Strawberries
Poached Eggs with Avocado and Blanched Spinach
Apple-Buckwheat Pancakes
Lemon–Poppy Seed Muffins
Pesto Scramble
Smoked Salmon and Goat Cheese Flatbread
Fresh Fig Crumble with Thyme-Honey Coconut Cream
Liz’s Nutty Green Bowl
Barley Pancakes with Arugula and Sunny-Side Eggs
Savory Mushroom and Quinoa Porridge
Chapter Eight: Snacks + Small Bites
Grilled Salmon Bites with Dijon Mustard and Dill
Avocado, Hummus, and Chicken Quesadillas
Sweet Potato Fries with Homemade Ketchup
Grilled Heirloom Tomatoes with Spicy Tahini Dressing
Yogurt “Ranch” Dip
Prosciutto-Wrapped Dates Stuffed with Roasted Almonds
Beet Yogurt Dip with Cucumber “Chips”
Frozen Almond Butter Yogurt Bites
Chapter Nine: Sides
Quinoa Risotto with Sautéed Asparagus and Sweet Peas
Forbidden Black Rice Salad
Red Onion and Lentil Soup
Sweet Pea, Goat Cheese, and Avocado Salad with Lemon Vinaigrette
Roasted Butternut Squash with Cranberries and Caramelized Onion
Roasted Parsnips with Roasted Red Pepper–Walnut Sauce
Eggplant Strips with Cocoa, Garlic, Pine Nuts, and Basil Yogurt
Sherry-Braised Green Beans
Roasted Asparagus with Romesco Sauce
Spinach Salad with Cider Vinegar, Honey, and Olive Oil Drizzle
Chapter Ten: Main Dishes
Socca with Caramelized Onion and Shiitake Mushroom
Spelt Margherita Calzones
Thai-Inspired Coconut and Sweet Potato Soup
White Bean “Fondue” with Steamed Brussels Sprouts and Carrot Dippers
Grilled Portobello Mushroom Tacos with Corn Salsa and Mashed Avocado
Poached Lemon-Thyme Scallops with Fingerling Potatoes
Lemon-Tarragon Salmon and Roasted Broccolini
Linguine with Lemon-Sage Chicken, English Peas, and Pecorino
Lamb Steak and Roasted Vegetables
Grilled Tri-Tip with Chimichurri
Moroccan-Style Chicken Thighs with Dried Plums over Brown Rice
Grilled Plant-Based Burgers with Avocado–Goat Cheese Spread
Mediterranean White Wine–Poached Halibut with Gnocchi
Farro Risotto with Garlic, Thyme, and White Beans
Turmeric Vegetable “Paella”
Turkey Meatballs with Warm Spinach Yogurt
Chapter Eleven: Desserts
Summer Peach Clafoutis with Lemon-Honey Crème Fraîche
Anja’s Dark Chocolate–Berry Crumble
No-Cook Lime-Coconut Tart
Cinnamon-Poached Pears with Chocolate Sauce
“Healthier” Deluxe Chocolate Chip Cookies
Apricot, Honey, and Coconut Ice Cream
Orange-Chocolate Mousse with Citrus-Chili Sugar
Quick Reference Guide to Prepping and Cooking Vegetables
Weights and Volume Conversion Tables
Acknowledgments
About the Author