Synopses & Reviews
Lose weight, increase energy, and boost your immunitywithout giving up meat! "With her flexible mix-and-match plans, Dawn Jackson Blatner gives us a smart new approach to cooking and eating."
--Joy Bauer, M.S., RD, CDN, "Today" show dietitian and bestselling author of Joy Bauer's Food Cures
"The Flexitarian Diet is a fresh approach to eating that's balanced, smart, and completely do-able."
--Ellie Krieger, host of Food Network's "Healthy Appetite" and author of The Food You Crave
"Offers a comprehensive, simple-to-follow approach to flexitarian eating--the most modern, adaptable, delicious way to eat out there."
--Frances Largeman-Roth, RD, senior food and nutrition editor of Health magazine
"It's about time someone told consumers interested in taking control of their weight and health how to get the benefits of a vegetarian lifestyle without having to cut meat completely out of their life."
--Byrd Schas, senior health producer, New Media, Lifetime Entertainment Services
Introducing the flexible way to eat healthy, slim down, and feel great! "Flexitarianism" is the hot new term for healthy dieting that minimizes meat without excluding it altogether. This ingenious plan from a high-profile nutritionist shows you how to use "flexfoods" to get the necessary protein and nutrients--with just a little meat for those who crave it. As the name implies, its all about flexibility, giving you a range of options: flexible meal plans, meat-substitute recipes, and weight loss tips. Plus: its a great way to introduce the benefits of vegetarianism into your family's lifestyle.
Enjoy these Five Flex Food Groups: Flex Food Group One: Meat Alternatives (Beans, peas, lentils, nuts, and seeds; Vegetarian versions of meats; Tofu; Eggs)
Flex Food Group Two: Vegetables and Fruits
Flex Food Group Three: Grains (Barley, corn, millet, oat, quinoa, rice, wheat, pasta)
Flex Food Group Four: Dairy
Flex Food Group Five: Natural flavor-enhancers (Spices, buttermilk ranch, chili powder, cinnamon, Italian seasoning, herbs; Fats, oils, butter spreads; Sweeteners, granulated sugars, honey, chocolate; Ketchup, mustard, salad dressing, vinegars, low-fat sour cream)
Synopsis
"Flexitarianism" is the hot new term (one of the "trends for 2010" from Bon Apetit!)for a healthy way of eating and managing weight that minimizes meat without excluding it altogether. This diet, from a high-profile nutritionist, shows how to use FlexFoods to get the protein and nutrients you need with just a little meat for those who like it.
Synopsis
Peter Berley's inspired menus in The Flexitarian Table teach you how to accommodate different tastes and dietary choices.
Synopsis
Now in paperback for the first time, stylish, seasonal menus to satisfy vegetarians and nonvegetarians simultaneously, by a winner of the James Beard Award and the IACP Award.
Today, more people than ever before are choosing to eat sustainably,and#160;electing to haveand#160;vegetarian mealsand#160;much of the time butand#160;sometimes small amounts of fish, chicken, and, more rarely, red meat. Theyand#8217;re known as and#8220;flexitarians,and#8221; a combination of the words and#8220;flexibleand#8221; and and#8220;vegetarian.and#8221;and#160;
The Flexitarian Table is full of exciting menus guaranteed toand#160;pleaseand#160;themand#8212;and everyone else at the tableand#8212;without stressing out the cook. Drawing fromand#160;decades of experienceand#160;as a personal chef and caterer, Peter Berley provides lots of and#8220;convertibleand#8221; mealsand#160;featuring vegetable and meat versions of the same dishand#160;that can be prepared simultaneously without extra trouble, like Crispy Pressed Tofu or Chicken with Garlic and Mint.and#160;Others are hearty vegetarian dishes that ensure no one will miss meat, such as Saffron Lasagna with Vegetables and Gruyand#232;re. Meals centering around fish or chickenand#160;come withand#160;vegetable sidesand#160;that double as mains. An extra bonus of this inclusive book: All of the 150 dishes can be mixed and matched.
About the Author
Peter Berley is the author of The Modern Vegetarian Kitchen, which won a James Beard and an IACP Award. Known for his healthful vegetarian food, heandnbsp;has written for Food and Wine, Bon Appand#233;tit, Natural Health, Fine Cooking, and Cooking Light.