After catching a few posts about THE FOOD YOU CRAVE by Ellie Krieger at Elastic Waist, I decided to check it out. I went to Barnes and Nobel for a look-see and wound up buying it for full price. It just looks right up my alley. I also like the nutritional info, which will make counting the Points* for the recipes easy. I look forward to spending some QT with it this weekend.
The three recipes I plan to try first are:
Balsamic Chicken with Baby Spinach and Couscous
Sesame Teriyaki Chicken
Mushroom Barley Ristotto
I am fighting the urge to get stuff to make her Mac and Cheese recipe, but Cute Man is trying to lay off the refined carbs (I am too, albeit informally). Even though it’s “lightened up”, it would still be difficult to stick with portion control. So… I think that one should wait.
Since I’m crazy famished by the time I get home after work, I don’t think it’s realistic to both shop for ingredients AND cook tonight. I had planned on making some steak tips I took out of the freezer to defrost in the fridge last night. I think I’ll save that for tomorrow and make some sort of fajitas with them. For tonight, I think a rotisserie chicken from the store might be a good idea.
*Yes, I AM back to counting Points. The obsessive menu planning didn’t work (shock, horror, I know). I KNOW Weight Watchers works for me so why fight it? If I just actually follow it and do what I need to do, it works. So that’s what I’m doing – counting my Points in a paper tracker and shooting for 30-60 moderate activity per day (like walking or yoga – I’m off running due to my foot and back issues). So that’s the plan in a nutshell. I’ll keep you posted on how it goes.
2 comments:
so yes?
youd recommend it all things considered?
the carb thing gave me a little pause :)
Im not good with processed white and portions :)
MizFit
Hi MizFit! I would definitely recommend the book. She focuses heavily on whole grains and using the freshest whole ingredients possible. I like her philosophy of concentrating on using the healthy stuff (veggies, whole grains) as the bulk of her cooking, but using the fun stuff (cream, cheese, chocolate) in small amounts to add flavor. She tries to get the biggest bang for the buck – she does things like use extra sharp cheddar and add the cheese at the very end on top so you get to see it and taste it more. I actually read the intro at the beginning and she has a lot of good techniques that I appreciate.
Lastly, I LOVE having things portioned out because that is tough for me, too. Each recipe is usually for 4 or 6 as is easily scalable up or down (my opinion). The calories and other nutritional info are there and explained in detail (i.e. she’ll say that the nutritionals include 1 chicken breast as prepared plus 2 tbs sauce).
Like any cookbook, not every recipe appeals to my taste and I won’t make every single one. But overall, I have found some keepers already, which bodes well.
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