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What When Wine: Lose Weight And Feel Great With Paleo-style Meals, Intermittent Fasting, And Wine
by Melanie Avalon Sarah FragosoAn effortless—really!—approach that turns the body into a fat-burning machine. Is it possible to eat well, drink wine, and still lose weight? Melanie Avalon is living proof that, heck yeah, it’s not only possible, it’s unbelievably simple and straightforward. It’s all about the what (mostly Paleo, but she’s not a monster about it), the when (believe it or not, brief fasting can mean freedom rather than restriction), and the wine (red wine can be a secret bullet for weight loss—who knew?). It’s a combination that Avalon discovered after years of self-experimentation and intense research on the mechanics of body fat regulation. In What When Wine, Avalon shares her journey to a healthier lifestyle, with the tips and tricks she learned along the way, as well as a jumpstart plan including 50 delicious Paleo-friendly, gluten-free recipes by chef Ariane Resnick.
What Would Jesus Eat?: The Ultimate Program for Eating Well, Feeling Great, and Living Longer
by Don ColbertDoes Scripture teach us how to live and eat? Based on medical and historical research, this health specialist says yes! Dr. Colbert shows you why those foods Jesus ate are ideal for 21st-century living---and why those he avoided continue to pose health risks. Discover a comprehensive nutrition plan that incorporates Bible-based eating.
What Would Jesus Eat?: The Ultimate Program For Eating Well, Feeling Great, And Living Longer
by Don ColbertThough there are many diet programs claiming to be "God's way" to healthy living, and while some of them are based on biblical principles, and even have proven effective for weight loss, What Would Jesus Eat? is the first to note the obvious health benefits of what Jesus ate. In this comprehensive program, Dr. Don Colbert reveals the sensible approach to healthy eating laid out by the ultimate role model. Readers will discover:Why foods forbidden in the Old Testament are unhealthyJesus's favorite foods, including "fast foods" and dessertThe health benefits of foods Jesus ate, and the health risks of foods He avoidedAlso included are Dr. Colbert's tools to effectively follow the plan: recipes, nutritional information, and practical advice, including how to follow Jesus's model of eating with foods readily available today.
The What Would Jesus Eat Cookbook
by Don ColbertIn the What Would Jesus Eat Cookbook, you'll discover an enormously effective-and delicious-way of eating based on Biblical principles. You'll find that you can lose weight, prevent disease, enjoy more balanced meals, and attain vibrant health by changing the way you eat. A companion to the bestselling What Would Jesus Eat?, this cookbook offers inspired ideas for good eating and good living.Modeled on Jesus' example, The What Would Jesus Eat Cookbook emphasizes whole foods that are low in fat, salt, and sugar and high in nutrients and satisfying flavor. This modern approach to an ancient way of eating offers a healthy alternative to today's fast food culture.
What Would Jesus Eat Cookbook
by Don ColbertIf you want to live a healthier lifestyle that aligns with your faith, the What Would Jesus Eat Cookbook is a resource that provides more than 90 nutritional recipes and life-changing information to help you improve your health. This is not just a cookbook; it&’s a health resource you&’ll use all year.This renewed edition of the What Would Jesus Eat Cookbook is a compilation that features content and recipes from What Would Jesus Eat? along with comprehensive updates based on new studies and data within the health industry.Inside you&’ll find:more than 90 simple yet healthy recipes that anyone can make.key takeaways at the end of each chapter that provide answers to frequently asked questions.information about anxiety, autoimmune disorders, cancer, diabetes, fatigue, food allergies, inflammation, insomnia, Lyme disease, memory loss, migraines, thyroid disease, and weight loss.helpful advice to help you choose organic options and eat clean.tips on freezing foods, baking pan suggestions based on cups/servings, and emergency ingredient substitution suggestions.Dr. Colbert has been a board-certified family practice doctor for more than 25 years. He is also board-certified through the American Academy of Anti-Aging Medicine and has received extensive training in nutritional and preventative medicine. What Would Jesus Eat Cookbook presents "the Jesus way of eating." If you truly want to follow Jesus in every area of your life. you cannot ignore your eating habits. Are you willing to make a commitment to follow Jesus' example and eat the way He ate?
What You Can Do To Prevent Diabetes
by Annette Maggi Jackie BoucherThis is composed of eight parts, in them you will find among other things, a simple changes journal, and realistic examples of how the plan they outline can be applied to every-day life.
What You Don't Know May Be Killing You
by Don ColbertYou know that proper diet, exercise, and rest can keep you in good health, but perhaps you wonder if you're doing enough. Perhaps you've seen family members and friends who took care of themselves devastated by illness. Was there something they could have done to prevent the disease or illness. The truth is...what you don't know may be killing you. Dr. Don Colbert's answers and updated information may surprise you AND help you!
What Your Doctor Didn't Tell You: How Complementary and Alternative Medicine Can Help Your Pain
by Dr. Karima HiraniHelp with your pain is within reach! Let Dr. Karima Hirani teach you the most advanced therapies from alternative and complementary medicine for your pain.One in five American adults suffer from chronic pain and it affects over a billion people globally. While consumers spend billions of dollars on over-the-counter and prescription remedies, the usual outcomes of standard pain management are dismal. So, why are pain sufferers told so often that they need to live with their pain? Pain can impact every aspect of our lives from overall wellbeing and psychological health to economic and social welfare. Anxiety, depression, insomnia, and stress are four of the most common symptoms that accompany chronic pain—but all are actually treatable. For decades, Dr. Karima Hirani achieved successful treatment for thousands of pain sufferers. What Your Doctor Didn&’t Tell You: How Complementary and Alternative Medicine Can Help Your Pain offers readers a less invasive, natural, integrative approach that can finally provide them with relief. Combining the most advanced therapies from alternative and complementary medicine, her book shows how pain sufferers can improve their quality of life, performance, and prevention—and much more including: How Mother Nature&’s pulsed electromagnetic fields work to resolve pain;The secret treatment which helped President Kennedy with his chronic back pain that you can also use;How Oxygen-ozone therapy succeeds when other pain treatments fail;How to manage your gut-brain axis to control inflammation and pain;How the allergy elimination diet with exercise can bring about a 25 - 30 percent improvement of pain; andThat not all knee pain is osteoarthritis, so you may not need that knee replacement.As Dr. Hirani says, "You don't need to let another day go by with pain!"
What Your Doctor Doesn't Know About Nutritional Medicine May Be Killing You
by Ray D. StrandWhen Dr. Ray Strand found himself in a losing battle, unable to successfully treat his wife who had suffered chronically with pain and fatigue, he agreed to try the regimen of nutritional supplements that a neighbor suggested. Much to his surprise, his wife's condition began to improve almost immediately. That amazing turn of events led him to dedicate himself to researching alternative therapies in medicine, particularly in the arena of nutritional supplements. Dr. Strand's illumination of the body's silent enemy-oxidative stress-will astound you. But, more importantly, his research will equip you to protect or reclaim your nutritional health, possibly reversing disease and preventing illness.
What Your Food Ate: How to Heal Our Land and Reclaim Our Health
by David R. Montgomery Anne BikléAre you really what you eat? David R. Montgomery and Anne Biklé take us far beyond the well-worn adage to deliver a new truth: the roots of good health start on farms. What Your Food Ate marshals evidence from recent and forgotten science to illustrate how the health of the soil ripples through to that of crops, livestock, and ultimately us. The long-running partnerships through which crops and soil life nourish one another suffuse plant and animal foods in the human diet with an array of compounds and nutrients our bodies need to protect us from pathogens and chronic ailments. Unfortunately, conventional agricultural practices unravel these vital partnerships and thereby undercut our well-being. Can farmers and ranchers produce enough nutrient-dense food to feed us all? Can we have quality and quantity? With their trademark thoroughness and knack for integrating information across numerous scientific fields, Montgomery and Biklé chart the way forward. Navigating discoveries and epiphanies about the world beneath our feet, they reveal why regenerative farming practices hold the key to healing sick soil and untapped potential for improving human health. Humanity’s hallmark endeavors of agriculture and medicine emerged from our understanding of the natural world—and still depend on it. Montgomery and Biklé eloquently update this fundamental reality and show us why what’s good for the land is good for us, too. What Your Food Ate is a must-read for farmers, eaters, chefs, doctors, and anyone concerned with reversing the modern epidemic of chronic diseases and mitigating climate change.
Whatever Happened to Sunday Dinner?: A year of Italian menus with 250 recipes that celebrate family
by Lisa Caponigri“Caponigri’s passionate paean to traditional Italian feasts . . . There are hearty, luscious but doable menus for a year of Sundays.” —NJ.comThe family that eats together stays together! That’s what Lisa Caponigri believes, and she created Whatever Happened to Sunday Dinner? to give real families recipes they can easily cook and enjoy together. Caponigri has devised fifty-two delicious Italian menus—one for each Sunday of the year—that feature all the favorites, including classics like crostini, lasagne, polenta, stuffed peppers, veal piccata, risotto alla Milanese, and ricotta pie. There are also many surprises like Woodman’s pasta and Italian french fries—and traditional, treasured dishes from her own family’s kitchen, such as Nana’s Strufoli and Grandma Caponigri’s Ragu Sauce. Beautifully photographed by Guy Ambrosino, Whatever Happened to Sunday Dinner? showcases food styling by former Gourmet magazine editor Kate Winslow.“[A] delightful guide to Italian family dining . . . well-written and beautifully presented . . . Whatever Happened to Sunday Dinner? will give you all the inspiration and practical information you need to make those family meals memorable and delicious.” —The Wall Street Journal“The book is flavored with Italian aphorisms, informative menu introductions and Caponigri’s family history . . . A good cookbook to gather a hungry crowd and leave them happily satiated.” —Kirkus Reviews
What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks (What's A ----to Do? Ser.)
by James PetersonFrom America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
What's a Hostess to Do?: 313 Ideas And Inspirations For Effortless Entertaining
by Susan SpungenIn What's a Hostess to Do?, entertaining expert Susan Spungen explains everything you need to know to host a party effortlessly and with elegance. Susan shows the hostess how to make it look easy--whether the occasion is an informal brunch, a sit-down dinner, a buffet for a crowd, or an impromptu birthday celebration. It's all arranged in 313 easy-to-digest entries that take readers through every aspect of entertaining. The tips are time-saving ("Ten Great Assembled Dessets"), money-saving ("In Praise of Cheap Wine"), energy-saving ("Ten Jobs to Delegate"), and face-saving ("How to Handle Uninvited Guests"), plus there are 121 recipes to make entertaining easier than ever berfore. With helpful illustrations and full-color photographs, What's a Hostess to Do? is a stylish and instructive guide filled with expert advice from a party-throwing pro.
What's Cooking, Alaska?
by Al LevinsohnEmphasizing regional ingredients with a gourmet slant, superstar "Chef Al" Levinsohn offers the ultimate resource to cooking Alaskan style. Arranged like a dinner menu, the book is divided into seven sections: Appetizers, Soups and Salads, Seafood, Specialty Meats and Grilling, Poultry and Pork, Sides and Sauces, and Desserts. Scrumptious specialties include Kodiak Scallop Wontons, Alaskan Snapper Ceviche, Marinated Grilled Buffalo Skewers with Shitake Mushrooms, and Wildfire Smoked Salmon Hash. An eight-page color insert showcases some of these delectable dishes.
What's Cooking? The History of American Food
by Sylvia WhitmanA look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it has reflected events in American history.
What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen (Erlebnis Wissenschaft #5)
by Hubertus P. Bell Tim Feuerstein Carlos E. Güntner Sören Hölsken J. Klaas LohmannLooking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research? The first Who's Who in organic chemistry to show what top scientists like to cook - on the bench and on the stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. Containing more than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar - Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.
What's Cooking in the Kremlin: From Rasputin to Putin, How Russia Built an Empire with a Knife and Fork
by Witold Szablowski&“Chatty and illuminating.&” —The New York Times&“Riveting—a delicious odyssey full of history, humor, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book.&” —Daniel Stone, bestselling author of The Food ExplorerA high-spirited, eye-opening, appetite-whetting culinary travel adventure that tells the story of the last hundred years of Russian power through food, by an award-winning Polish journalist who&’s been praised by both Timothy Snyder and Bill BufordIn the gonzo spirit of Anthony Bourdain and Hunter S. Thompson, Witold Szabłowski has tracked down—and broken bread with—people whose stories of working in Kremlin kitchens impart a surprising flavor to our understanding of one of the world&’s superpowers.In revealing what Tsar Nicholas II&’s and Lenin&’s favorite meals were, why Stalin&’s cook taught Gorbachev&’s cook to sing to his dough, how Stalin had a food tester while he was starving the Ukrainians during the Great Famine, what the recipe was for the first soup flown into outer space, why Brezhnev hated caviar, what was served to the Soviet Union&’s leaders at the very moment they decided the USSR should cease to exist, and whether Putin&’s grandfather really did cook for Lenin and Stalin, Szabłowski has written a fascinating oral history—complete with recipes and photos—of Russia&’s evolution from culinary indifference to decadence, famine to feasts, and of the Kremlin&’s Olympics-style preoccupation with food as an expression of the country&’s global standing.Traveling across Stalin&’s Georgia, the war fronts of Afghanistan, the nuclear wastelands of Chornobyl, and even to a besieged steelworks plant in Mariupol—often with one-of-a-kind access to locales forbidden to foreign eyes, and with a rousing sense of adventure and an inimitable ability to get people to spill the tea—he shows that a century after the revolution, Russia still uses food as an instrument of war and feeds its people on propaganda.
What's Cooking, Jenny Archer?
by Ellen ConfordFollows the comic mishaps of Jenny Archer as she goes into business preparing lunches for friends at school.
What's Cooking on Okinawa: A Community Cookbook
by Kubasaki High SchoolWhat's Cooking on Okinawa presents the favorite, cook-when-company-comes recipes of the Americans stationed on Okinawa and of their Okinawan friends. <P><P>Its more than two hundred and forty-five recipes contributed by more than a hundred husbands, husband-hunters, housewives and high school students undoubtedly will provide a lot of fun with foods as well as the funds desired.The dishes are as varied and as cosmopolitan as the people who present them, representing a felicitous combination of old- and new-world influences. Many provide the fragrant aroma of Italian, French and German cooking. Others, calling for the generous use of soy sauce, ginger root, sesame seed, water chestnuts, bamboo shoots, seafood, pork and rice, show how far East the West has come.Good old American favorites like the hamburger, for which there are seven recipes, are not overlooked, nor should it be any surprise to find recipes for the use of Hershey Bars, Milky Ways, Ritz and Graham Crackers, Corn Flakes, Rice Crispies, and Coca Cola.For the venturesome, there are recipes calling for the use of awamori, brandy, creme de cacao, gin, rum, sake, whisky, and wine. And for that extra flavor, see what can be done with basil, bayleaf, curry powder, garlic, and more!
What's Diabetes?
by Thor WickstromA brave young girl named Irene talks about a disease she has—type 1 diabetes—and how she and her dad work together to keep her healthy. Irene and her father teach all of her friends about her disease and how it can affect someone's body. She teaches them about blood sugar tests, insulin, and why and how people have diabetes. By teaching all of her friends about diabetes, she is able to teach everyone at the park that while she might have a disease, it does not mean she is not a normal little girl.
What's Eating Us: Women, Food, and the Epidemic of Body Anxiety
by Cole Kazdin"What’s Eating Us is a feat of reporting in the hope of helping people repair their relationship with their bodies and food." ––ShondalandBlending personal narrative and investigative reporting, Emmy Award-winning journalist Cole Kazdin reveals that disordered eating is an epidemic crisis killing millions of women.Women of all ages struggle with disordered eating, preoccupation with food, and body anxiety. Journalist Cole Kazdin was one such woman, and she set out to discover why her own full recovery from an eating disorder felt so impossible. Interviewing women across the country as well as the world’s most renowned researchers, she discovered that most people with eating disorders never receive treatment––the fact that she did made her one of the lucky ones. Kazdin takes us to the doorstep of the diet industry and research community, exposing the flawed systems that claim to be helping us, and revealing disordered eating for the crisis that it is: a mental illness with the second highest mortality rate (after opioid-related deaths) that no one wants to talk about. Along the way, she identifies new treatments not yet available to the general public, grass roots movements to correct racial disparities in care, and strategies for navigating true health while still living in a dysfunctional world.What would it feel like to be free? To feel gorgeous in your body, not ruminate about food, feel ease at meals, exercise with no regard for calories-burned? To never making a disparaging comment about your body again, even silently to yourself. Who can help us with this? We can.What's Eating Us is an urgent battle cry coupled with stories and strategies about what works and how to finally heal—for real.
What's for Breakfast? (Fountas & Pinnell LLI Gold #Level Q)
by Margaret AshAre you ever tempted to skip breakfast? Maybe you oversleep and don't have time to eat. Or maybe you just aren't hungry in the morning. Whatever the reason--don't do it! Numerous studies have shown that eating breakfast is good for you.
What's for Dessert: Simple Recipes for Dessert People: A Baking Book
by Claire SaffitzA love letter to dessert by the New York Times bestselling author of Dessert Person ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit&“Whether you&’re into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What&’s for dessert?&”—Claire SaffitzClaire Saffitz returns with 100 recipes for all dessert people—whether you&’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won&’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you&’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they&’ve come to count on from Claire.
What's for Dinner?
by Curtis StoneCelebrity chef Curtis Stone, host of Bravo's hugely popular series Top Chef Masters, knows life can get a little crazy. But as a new dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life's greatest gifts. In his fifth cookbook, Curtis offers both novice cooks and seasoned chefs mouthwatering recipes and easy-to-make meals for every night of the week. And he breaks them down into seven simple categories: * Motivating Mondays: Healthy meals that start the week off right--Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad; Grilled Shrimp and Rice Noodle Salad * Time-Saving Tuesdays: Quick and easy recipes for simple meals--Steak and Green Bean Stir-Fry with Ginger and Garlic; Grilled Pork Chops and Vegetable Gratin with Caper-Parsley Vinaigrette * One-Pot Wednesdays: Flavorful dishes with minimal cleanup--Chicken and Chorizo Paella; Rosemary Salt-Crusted Pork Loin with Roasted Shallots, Potatoes, Carrots, and Parsnips * Thrifty Thursdays: Yummy meals on a budget--Sliders with Red Onion Marmalade and Blue Cheese; Roasted Cauliflower, Broccoli, and Pasta Bake with Cheddar * Five-Ingredient Fridays: Fun, fast recipes to kick off the weekend--Grilled Harissa Lamb Rack with Summer Succotash; Seared Scallops and Peas with Bacon and Mint * Dinner Party Saturdays: Extraordinary dishes to share with friends and family--Asian Crab Cakes with Mango Chutney; Mushroom Ragout on Creamy Grits * Family Supper Sundays: Comforting, slow-simmering food for relaxing around the table--Southern Fried Chicken; Barbecued Spareribs with Apple-Bourbon Barbecue Sauce And don't forget sweet treats such as Peach and Almond Cobbler and Olive Oil Cake with Strawberry-Rhubarb Compote. Loaded with enticing photos, What's for Dinner? will inspire you and bring confidence to your kitchen and happiness to your table.From the Hardcover edition.
What's for Dinner: Over 200 Delicious Recipes That Work Every Time
by Maryana VollstedtIt's a scene repeated every evening in thousands of homes across the country: the door slams, and a voice cries out, "What's for dinner?" Maybe it's your kids, maybe it's your wife, it could even be your friends. Now you'll never be stuck for an answer. From the author of Chronicle Books' popular Pacific Fresh comes this all-purpose, everyday cookbook for the busy cook who expects good results with a minimum of time and effort. Easy-to-follow and healthy, the recipes include tips for menu planning and call for ingredients that are readily available, affordable, and fresh. What's for Dinner? is real food for real people, sure to become a household favorite.