excerpt from giada's feel good food

7/28/2019 Excerpt from Giada's Feel Good Food

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giada de laurentiis

my

healthy

recipes

and

secrets

FEEL GOOD FOOD


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Copyright 2013 by GDL Foods Inc.

All rights reserved.

Published in the United States by Clarkson Potter/Publishers,

an imprint of the Crown Publishing Group, a division of Random

House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is

a registered trademark of Random House, Inc.

Library of Congress Cataloging-in-Publication DataDe Laurentiis, Giada.

Giada's feel good food / Giada De Laurentiis.

Includes index.

1. Cooking. I. Title.

TX714.D423 2013

641.5dc23 2013004298

ISBN 978-0-307-98720-4

eISBN 978-0-307-98721-1

Printed in Hong Kong

Book and jacket design by Rae Ann Spitzenberger

Book and jacket photographs by Amy Neunsinger

10 9 8 7 6 5 4 3 2 1

First Edition


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40 GIADAS FEEL GOOD FOOD


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BREAKFAST41

7 to 8 medium strawberries,

hulled and thinly sliced

1 tablespoon white wine

vinegar

4 large eggs, at room

temperature

1 tablespoon heavy cream

2 tablespoons sugar

teaspoon kosher salt

3 tablespoons finely chopped

fresh mint leaves

1 tablespoon unsalted butter,

at room temperature

1 teaspoons extra-virgin

olive oil

strawberry-mint omeletv gf

While adults appreciate this slightly sweet twist on an otherwise

savory omelet, this was actually one of the first ways I got Jade

to eat eggs for breakfast. Shes a strawberry girl and will try

anything that features her favorite fruit! I like to make a couple of

pans of this omelet and serve it for brunch when we are having

friends over because it is absolutely beautiful.

In a small bowl, toss together the strawberries and vinegar. Allow

the mixture to stand for 15 minutes. Strain before using.

In a medium bowl, whisk together the eggs, cream, sugar, and

salt until smooth. Stir in the mint.

In a 10-inch nonstick skillet, heat the butter and oil over medium-

high heat. Add the egg mixture and cook until almost set,

about 4 minutes. Spoon the strawberries in a line across the

center of the omelet. Fold the edges of the omelet up over the

strawberries. Cook until the egg mixture has set, 3 to 4 minutes.

Cut the omelet into servings and transfer, seam side down, to

plates.

per serving:Calories 343;

Protein 14g; Carbohydrates

22g; Dietary Fiber 3g;

Sugar 17g; Total Fat 22g;

Saturated Fat 9g; Sodium

425mg


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Even if i am rushing out of the house

with my hair up in a clip, I always wear some

kind of tinted moisturizer or light foundation

(with SPF 30) to even out my skin and some

concealer under my eyes. (Between being a

mom, working, and traveling, I dont often get

to catch up on my beauty rest!) A bit of blush

works wonders for perking up cheeks and I

think a quick brush of black mascara (preferably

thickening, as opposed to lengthening) and a

shimmery colored lip gloss are a bare minimum

for me. If I have a bit more time, I like a little

bronzer on the top of my face and on my neck.

When I am working or going out, I often go for

a full-on smoky eye with liner and shadow. In

that case, I stick with lip gloss. If I have on only

mascarano liner or shadowI opt for a lipstick

to get a little more color on my lips. But to tell

you the truth, I prefer lip gloss; its so much

more moisturizing than lipstick.

|my beauty routine


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LUNCH93

SHIMMERY

LIP GLOSS

BLUSH BRUSH

EYELINER

LIPSTICK

PENCIL

BRONZER

PERFUME


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LUNCH101

2 tablespoons extra-virgin

olive oil

5 large shallots, chopped

3 medium carrots, peeled

and cut into -inch pieces

1 large red bell pepper, cut

into -inch pieces

8 ounces ground white

turkey meat, broken into

small chunks

1 tablespoon herbes de

Provence

5 cups low-sodium chicken

broth

1 (15-ounce) can diced

tomatoes, drained

1 cup cooked brown rice

1 small bunch kale, center

ribs removed, leaves

coarsely chopped

(4 packed cups)

1 teaspoon kosher salt

teaspoon freshly ground

black pepper

cup chopped fresh flat-leaf

parsley leaves

cup freshly grated

Parmesan cheese

turkey, kale, andbrown rice soupgf

I liveon this hearty delicious soup in winter! I start making it right

after Thanksgiving using leftover turkey. I absolutely love it; it just

makes me happy and is one of those dishes I crave when it is

cool outside. Also, its really pretty, which soups arent always.

Heat the oil in a large pot over medium-high heat. Add the

shallots, carrots, and bell pepper and saut, stirring frequently,

until beginning to brown and soften slightly, 8 to 10 minutes. Add

the turkey and stir until the meat turns white and begins to color

very slightly around the edges, 5 to 7 minutes. Add the herbes de

Provence and stir for 1 minute.

Add the broth, diced tomatoes, and cooked rice and bring to a

boil. Stir in the kale and season with teaspoon of the salt and

the black pepper. Reduce the heat to medium-low. Cover and

simmer until the vegetables are tender, about 15 minutes. Season

with the remaining teaspoon salt.

Ladle the soup into bowls. Sprinkle with the parsley and the

Parmesan cheese.

per serving:Calories 361;


39g; Dietary Fiber 6g;

Sugar 10g; Total Fat 12g;

Saturated Fat 3g; Sodium

627mg


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DINNER201

cup plus 1 tablespoon

extra-virgin olive oil

2 tablespoons fresh lemon

juice (from 1 large lemon)

2 large garlic cloves,

smashed


teaspoon freshly ground

black pepper

8 (2-ounce) skinless sole

fillets

cup Lemon-Basil Pesto

(recipe follows)

sole with lemon-basil pestogf

This no-cook saucea particularly bright, citrusy pestostarted

as a dipping sauce in my house. But I liked it so much I started

making it to serve with sole, which proved to be a great way to

get Jade to eat fish. The sole is nice and light and needs only a

smear of the lemon-basil pesto to make a simple, elegant dish.

In an 8-inch square glass dish, combine cup of the olive oil, the

lemon juice, garlic, salt, and pepper. Whisk the marinade to blend.Add the sole and turn several times to coat evenly. Let stand for

15 minutes.

Heat a large nonstick skillet over medium-high heat. Add the

remaining 1 tablespoon olive oil. Remove 4 sole fillets from the

marinade, letting any excess marinade drip off, and add to the hot

pan. Sear for 2 minutes and then turn the fish over. Sear until just

cooked through, about 3 minutes longer. Transfer to plates and

repeat with the remaining 4 pieces of sole. Top each serving of

sole with 2 tablespoons of the lemon-basil pesto and serve.

per serving (includes

pesto):Calories 325;

Protein 23g; Carbohydrates3g; Dietary Fiber 1g; Sugar

1g; Total Fat 25g; Saturated

Fat 4g; Sodium 287mg

R E C I P E C O N T I N U E S


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lemon-basil pestoLeftovers can be tossed with whole-wheat pasta or served with

fish, meator pretty much anything. You can store the pesto,

covered and refrigerated, for a couple of days.

MAKES ABOUT CUP

2 packed cups fresh basil leaves

cup pine nuts, toasted (see Cooks Note)

Grated zest of 1 large lemon

2 tablespoons fresh lemon juice (from 1 large lemon)

1 garlic clove, smashed and peeled


teaspoon freshly ground black pepper

cup extra-virgin olive oil

cup freshly grated Parmesan cheese

In a blender or food processor, pulse the basil, pine nuts, lemon

zest, lemon juice, garlic, salt, and pepper until finely chopped.

With the machine running, gradually add the oil and blend until

the mixture is smooth and thick. Add the cheese and pulse until

just incorporated.

cooks note

To toast pine nuts, arrange in a single layer on a rimmed baking

sheet. Bake in a preheated 350F oven until golden, about6 minutes. Let cool completely before using.

per serving (2 table-

spoons):Calories 181;


3g; Dietary Fiber 1g; Sugar


Fat 3g; Sodium 177mg


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CHOCOLATE FIG BITES, PAGE 231, AND

SPICED PUMPKINRAISIN COOKIES


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DESSERT233

1 cup all-purpose flour

cup old-fashioned

rolled oats

1 teaspoon ground cinnamon

teaspoon baking soda

teaspoon fine sea salt teaspoon ground allspice

cup raw sugar (such as

Sugar in the Raw)

cup canned pumpkin

puree

cup safflower or

grapeseed oil

1 tablespoon pure maple

syrup

1 teaspoon pure vanilla

extract

cup raisins

spiced pumpkin-raisincookiesv vg df

I make these in the fall, and always at Halloween, because the

colors and flavors match so well with the season. Jade devours

these chewy cookies, which is always a great signespecially

for a vegan cookie!

Position a rack in the center of the oven and preheat the oven to

350F. Line 2 large baking sheets with parchment paper.

In a medium bowl, stir together the flour, oats, cinnamon, baking

soda, salt, and allspice. In a large bowl, whisk together the sugar,

pumpkin puree, oil, maple syrup, and vanilla. Using a flexible

rubber spatula, gradually stir the flour mixture into the pumpkin

mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto a

prepared sheet, spacing the mounds about 1 inch apart. (Or use a

mini ice cream scoop.) Using moistened fingertips, flatten each to

a 2-inch-diameter round.

Bake the cookies until browned around the edges and no longer

sticky on top, 17 to 20 minutes. Using a metal spatula, transfer the

cookies to a wire rack and cool completely.

per cookie:Calories 91;


15g; Dietary Fiber 1g; Sugar


Fat 0g; Sodium 70mg


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http://books.google.com/books?id=xW4QmAEACAAJ&dq=giada%27s+feel+good+food&hl=en&sa=X&ei=sfPKUfmALe284APi74HICg&ved=0CDkQ6AEwAAhttp://www.indiebound.org/book/9780307987204http://itunes.apple.com/us/book/isbn9780307987211http://www.barnesandnoble.com/w/giadas-feel-good-food-giada-de-laurentiis/1115072465?ean=9780307987204&itm=1&usri=9780307987204http://www.amazon.com/Giadas-Feel-Good-Food-Healthy/dp/0307987205/ref=sr_1_1?ie=UTF8&qid=1372254922&sr=8-1&keywords=9780307987204

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