The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less.

The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less.

Linda West Eckhardt, Katherine West Defoyd

Language: English

Pages: 171

ISBN: 2:00047321

Format: PDF / Kindle (mobi) / ePub


End food boredom and diet burnout with more than 400 sophisticated, low-carbohydrate dinners that are bursting with flavor--and on the table in under 30 minutes!

Hundreds of thousands have embraced the low-carbohydrate lifestyle finding that a diet based on lean protein, fruits, and vegetables and less dependent on simple carbohydrates has helped them look and feel better. But a monotonous menu of steak and salad or expensive, additive-laden prepared foods has been the undoing of many a successful diet regimen.

The solution? Linda West Eckhardt and Katherine West DeFoyd have devised more than 100 protein-rich, low-carbohydrate dinners that will satisfy even the most demanding diners. Drawing on their experiences as award-winning cookbook authors, Eckhardt and DeFoyd have developed a tempting range of high-protein meals that are quick enough to make on a weeknight but elegant enough to share with guests -- and so delicious they'll never know they've been shortchanged on carbohyd rates, fat, and calories.

Each entree in The High-Protein Cookbook
* Provides at least 30 grams of protein, yet is light on fat and calories.
* Is styled for two people but can easily be doubled or tripled
* Uses short lists of fresh, healthful ingredients
* Is based on simple cooking techniques requiring no special equipment
* Avoids "artificial" products and flavorings
* Contains reasonable amounts of high-quality protein balanced by ample servings of vegetables and fruits

With chapters devoted to side dishes and salads, sauces and condiments, and even sinfully satisfying desserts that won't break the carbohydrate bank, The High-Protein Cookbook is the perfect companion to many of today's most popular dietary regimens and an enticing argument for cutting back on excess carbohydrates.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Europe. Discovering that it is light on carbs is almost too good to be true. MAKES 2 SERVINGS Preparation time: 15 minutes Cooking time: 20 minutes 1 tablespoon peanut oil 12 ounces pork tenderloin, cut into bite-size cubes 1 teaspoon brown sugar 1 tablespoon water 1 tablespoon fish sauce (nuoc mam) ½ cup low-sodium chicken broth ¼ teaspoon white pepper ½ teaspoon ground cinnamon 1 cup diagonally cut, 2-inch pieces of scallions 1 head butter lettuce, torn into bite-size pieces 2

Nutrition Board has raised the RDA for adults up to the age of fifty to 1,000 milligrams, and to 1,200 milligrams for those over fifty. The average woman gets only about 600 milligrams of calcium in her normal diet, so a supplement of 1,000 milligrams is advised. Vitamin D, the sunshine vitamin, available in milk, butter, and egg yolks, potentiates the use of calcium. The recommended RDA is 200 IUs, but 400 IUs are recommended as supplementation for adults between the ages of fifty and seventy

and sauté until the cabbage begins to brown, about 3 minutes. Whisk together the milk, egg, egg yolks, Tabasco, salt, and pepper in a mixing bowl. Transfer the cabbage to the prepared baking dish. Pour the milk and egg mixture over the cabbage. Cover with the buttered wax paper and place in the hot water bath in the oven. Bake 30 minutes. While the custard cooks, prepare the ham packets. Lay 2 ham slices in a cross pattern, then top with a disk of goat cheese. Fold the ham until you have a neat

food, welcome them back to your diet, judiciously. MAKES 2 SERVINGS Preparation time: 15 minutes 2 tablespoons extra-virgin olive oil 2 tablespoon fresh lemon juice ½ teaspoon sugar 1 tablespoon chopped fresh basil 1 tablespoon fresh tarragon leaves Half a 14-ounce can beets, drained and chopped 1 fennel bulb, cored and chopped ¼ cup walnuts, toasted Salt and freshly milled pepper to taste In a medium bowl, combine the olive oil, lemon juice, sugar, basil, and tarragon. Add the

FAT 34 g, PROTEIN 4 g, CARB. 15 g, FIBER 5 g, CHOL 82 mg, IRON 2 mg, SODIUM 26 mg, CALC 61 mg Individual Flans with a Raspberry Coulis Unmold these sensuous little flans onto dessert plates and drizzle raspberry coulis atop. Finish with a spoonful of fresh raspberries. Feel deprived now? MAKES 6 SERVINGS Preparation time: 5 minutes Cooking time: 20 minutes Chilling time: 2 hours 1 cup milk 1 cup half-and-half 2 large eggs 2 large egg yolks 6 packets aspartame sweetener ¼

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