Book Review: Life Guide to Losing Weight and Getting Healthy with 100 Recipes Under 400 Calories

Snack Girl to the Rescue!: A Real-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Loved this book!  Relaxed no-nonsense guide to healthy eating – NOT dieting!  The first part of the book is about debunking the myth of dieting and teaching how to live a healthy lifestyle.  It’s full of real life examples and practical ideas (that don’t require trips to special grocery stores!).  The second half of the book is full of simple, low-calorie, easy-to-prepare recipes for breakfast, lunch, dinner and snacks.  I’ve already picked several to try this week, and I look forward to cooking!  I recommend this book to anyone, young or old, single or married, who wants to practice a healthy choices in the kitchen!  I received this book for free from Blogging for Books for this review."

Book Review: The Blender Girl by Tess Masters

Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes!

I just reviewed Tess Masters' new book, The Blender Girl.  It's a beautiful soft-back book with great pictures and easy-to-follow recipes.   It was honestly too healthy for me personally, partly because I live in a rural area where it's difficult to access the super-nutritious ingredients, and partly because I'm a much more simple cook..  But people that are looking for gluten-free and vegan recipes will enjoy the 100 recipes.  I found the "love your blender" section particularly helpful, and learning how to blend nuts into smoothies, soups and sauces.

Here are some links that you might enjoy:

The Blender Girl's Site

The Blender Girl's Tour

More Info

Author Bio

I received this book as a gift from the publisher in exchange for my honest review.

What's for Dinner: Barbacoa Beef (copycat recipe from chipotle)

(serves 12 people)

4 chipotle peppers + adobe sauce from a can
1 bunch cilantro
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
2 teaspoons ground cloves
1 tablespoon kosher salt
8 tsp lime juice from bottle
1/2 cup cider vinegar
5 dry bay leaves
5 to 7 pounds beef brisket or roast
4 to 6 cups beef broth

Blend most ingredients in blender: chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar.  Pour into crockpot over the beef.  Add beef broth and bay leaves on top of meat.

Cook on low for 6-8 hours.  Take out the bay leaves, shred the beef, then let it sit on warm for 6 to 8 hours. Drain excess liquid off top (leave enough liquid to keep the meat juicy).

Serve rolled up in tortillas with basmati rice on the side.