Book : Bobby Flay Fit 200 Recipes For A Healthy Lifestyle A.

-Titulo Original : Bobby Flay Fit 200 Recipes For A Healthy Lifestyle A Cookbook

-Fabricante :

Clarkson Potter

-Descripcion Original:

Cook, eat, and be fit with 200 recipes from Bobby Flay, whose approach to healthy eating is all about flavor-not eliminating anything from your diet. With a profession that has him constantly developing and tasting new recipes, chef Bobby Flay does not eschew any foods: bread, bacon, and butter are still all on the table. His secret to staying healthy is to have on hand an arsenal of low-calorie flavor bombs-like rubs, relishes, and marinades-to transform lean proteins, whole grains, and fresh produce into craveworthy meals at home. In Bobby Flay Fit, Bobby shares smoothies and juices, breakfast bowls, snacks to fuel workouts, hearty salads, nourishing soups, satisfying dinners, and lightened-up desserts. With fitness tips and a look into the chef’s daily healthy routines, this cookbook is for those who want to eat right without overhauling their pantries or sacrificing taste. About the Author BOBBY FLAY, New York Times bestselling author and lifelong runner, is the chef-owner of the fine-dining restaurants Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak and numerous Bobby’s Burger Palaces. He is the host of many popular cooking shows on Food Network-from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Beat Bobby Flay, and Food Network Star-as well as Brunch @ Bobby’s on Cooking Channel and the online series Bobby Flay Fit. Excerpt. © Reprinted by permission. All rights reserved. Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas Does the world really need yet another kale salad? Yes. Kale is just so good and so good for you (full of calcium and vitamins A, K, and C) that I couldn’t resist. Plus, this salad couldn’t be simpler or more satisfying. Let the dressed kale sit at room temperature or in the refrigerator for a few hours before you serve it for a softer, gentler salad, or serve it right away and enjoy it in its naturally crunchy state. SERVES 4 Caramelized Onion 2 tablespoons olive oil 1 large sweet onion, halved and thinly sliced ¼ cup apple cider vinegar Kosher salt and freshly ground black pepper Kale Salad ½ teaspoon yellow mustard seeds 3 tablespoons apple cider vinegar 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 6 ounces curly kale, stemmed, leaves finely shredded 1 cup Roasted Chickpeas (page 86), seasoned with paprika and ground coriander Caramelize the onion: In a large nonstick saute pan, heat the oil over medium heat until it begins to shimmer. Add the onion and cook, slowly, until the onion begins to caramelize and turn lightly golden brown, about 20 minutes. Add the vinegar and continue cooking until the onion is deep golden brown, 10 minutes. Season with salt and pepper. 2. Start the salad: Heat a small pan over low heat, add the mustard seeds, and cook, shaking the pan a few times, until toasted lightly, about 3 minutes. Remove and let cool slightly. 3. In a large bowl, whisk together the vinegar, mustard, and salt and pepper to taste. Add the oil slowly, whisking to emulsify. Stir in the mustard seeds. Add the kale and toss with tongs until completely dressed. Let sit at room temperature for at least 15 minutes. 4. Transfer to a platter and top with the caramelized onion and the roasted chickpeas. PER SERVING: Calories 284; Protein 5g; Carbohydrates 20g; Dietary Fiber 5g; Sugar 4g; Total Fat 21g; Saturated Fat 3g