Stella's Kitchen: Creative Cooking for Fun, Flavor, and a Lean, Strong Body

by Stella C. Juarez

This unique cookbook features 112 delicious, quick and easy-to-prepare recipes for beef, poultry, fish, breakfast meals, protein snacks, vegetable sides and sauces. All recipes include nutritional data (calories, protein, carbs, fat and fiber) and many include modifications to make the recipe friendly to certain dietary restrictions or weight-loss plans. Valuable and easy-to-understand features will help you learn important methods of cooking healthier; how to troubleshoot common problems; how to substitute; ideas for those times you aren't able to cook. Tips and tricks on saving money and time are included in many recipes and on special feature pages. This unique cookbook features.... Delicious, Flavorful Recipes for Beef, Poultry, Fish, Breakfast, Protein Snacks, Vegetable Sides, and Sauces. All recipes include nutritional data (calories, protein, carbs, fat, and fiber). Recipes that are quick and easy to prepare. Some are more formal and some are more casually but none will leave you in the kitchen forever! Recipes that are friendly to almost any type of diet. These recipes are sugar-free or reduced in sugar and with the exception of a few pasta dishes, do not contain white flour and are made exclusively with no sugar-added, reduced-sodium, low-glycemic, lean protein ingredients and replacements. 21 creative protein shake recipes that don't contain the sugar and other excessive calories of protein drinks, yet mimic them in taste. In fact, most shake recipes are low-carb and contain only sugar-free ingredients! Modifications for several recipes will help you alter recipes to your own tastes or dietary preferences with ease. Make a dish spicier, lower in carbs, into a salad or maybe even sweeter Tips & Tricks on saving money and precious time are included in recipes and special feature pages. Inspiring ideas on bringing fun, life, and love to meals are written into every chapter.

190 pages, Paperback

First published March 1, 2003