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Challenges and Opportunities for Change in Food Marketing to Children and Youth
by Heather BreinerThe childhood obesity epidemic is an urgent public health problem. The most recent data available show that nearly 19 percent of boys and about 15 percent of girls aged 2-19 are obese, and almost a third of U. S. children and adolescents are overweight or obese (Ogden et al. , 2012). The obesity epidemic will continue to take a substantial toll on the health of Americans. In the midst of this epidemic, children are exposed to an enormous amount of commercial advertising and marketing for food. In 2009, children aged 2-11 saw an average of more than 10 television food ads per day (Powell et al. , 2011). Children see and hear advertising and marketing messages for food through many other channels as well, including radio, movies, billboards, and print media. Most notably, many new digital media venues and vehicles for food marketing have emerged in recent years, including Internet-based advergames, couponing on cell phones, and marketing on social networks, and much of this advertising is invisible to parents. The marketing of high-calorie, low-nutrient foods and beverages is linked to overweight and obesity. A major 2006 report from the Institute of Medicine (IOM) documents evidence that television advertising influences the food and beverage preferences, requests, and short-term consumption of children aged 2-11 (IOM, 2006). Challenges and Opportunities for Change in Food Marketing to Children and Youth also documents a body of evidence showing an association of television advertising with the adiposity of children and adolescents aged 2-18. The report notes the prevailing pattern that food and beverage products marketed to children and youth are often high in calories, fat, sugar, and sodium; are of low nutritional value; and tend to be from food groups Americans are already overconsuming. Furthermore, marketing messages that promote nutrition, healthful foods, or physical activity are scarce (IOM, 2006). To review progress and explore opportunities for action on food and beverage marketing that targets children and youth, the IOM's Standing Committee on Childhood Obesity Prevention held a workshop in Washington, DC, on November 5, 2012, titled "New Challenges and Opportunities in Food Marketing to Children and Youth. "
Character Cake Toppers
by Maisie ParrishLearn how to make amazing fondant cake topper designs, with over 65 ideas for sugar characters, bases and accessories! Whether it's a pirate with his treasure chest and parrot, or a kitten with a comfy cushion and a ball of yarn to play with, each cake topper design has three unique features for you to make--use these individually or mix and match from different designs to create your own unique cake toppers! Basic cake decorating techniques are explained with clear illustrated step-by-step instructions, so everyone can make fun cake toppers for birthdays, weddings and any occasion!
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
by Michael Ruhlman Brian Polcyn Yevgenity Solovyev<P>An essential update of the perennial bestseller. <P>Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. <P>Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. <P>Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. <P>Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. <P>Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
Charlie Trotter
by Chicago Tribune StaffBursting onto the Chicago fine-dining scene in 1987, Charlie Trotter's restaurant soon became a local icon and eventually a national landmark. From his initial rise to culinary stardom to his untimely death in November 2013, Charlie Trotter was one of Chicago's most distinguished and high-profile chefs. Trotter, more than any of his peers, ushered in a new type of dining experience-the "New American" gourmet cuisine that has proliferated across the country-by never offering the same menu twice, and creating multi-course meals from scratch each day using boutique ingredients, including a rare all-vegetable degustation.Drawn from 26 years of Chicago Tribune articles, profiles, and reviews, Charlie Trotter offers a comprehensive account of the restaurant that put Chicago at the center of the American culinary world and chronicles the events and tributes surrounding Trotter's decision to close his eponymous restaurant in 2012. Employing both the fine-tooth comb of local journalism and the acerbic wit of high-stakes restaurant criticism, Charlie Trotter gives readers an intimate portrayal of the lightning-rod figure who for years was synonymous with Chicago fine dining, revealing the inner workings of both the man and his landmark restaurant.
Cheers to Vegan Sweets: Drink-Inspired Vegan Desserts
by Kelly PelozaThis innovative vegan baking book features 125 deliciously fun drink-inspired dessert recipes. It’s a cookbook that takes readers on a delicious tour of cafés, cocktail bars, and lemonade stands, where all the drinks come in dessert form. Imagine your morning vanilla hazelnut mocha re-imagined as a muffin, or relax on the beach with a margarita biscotti, or stop by the bar and order your brew in Guinness cake form. Instead of sipping your drink, now you can indulge in it! Author and vegan baker extraordinaire Kelly Peloza has carefully formulated each recipe to deliciously highlight the flavors of its drink counterpart. From Apple Cider Doughnuts to Chai Spice Baklava to Gingerbread Stout Cake, you’ll be amazed at how deliciously well your sips transform into sweet, satisfied—and vegan!—bites. And with alcoholic- and non-alcoholic recipes, you’re sure to find something perfect for every party and special occasion.
CHEESE, PLEASE! How Goat Cheese is Made (Fountas & Pinnell LLI Red #Level O)
by Katy DuffieldCheese, Please! How Goat Cheese Is Made Author: Katy S. Duffield
The Cheesy Vegan: More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food
by John SchlimmLong regarded as the missing link in the plant-based world, vegan cheese has come home to Main Street! With more than 125 recipes for every cheesy craving, John Schlimm has you covered from breakfast to lunch to a hearty dinner with family and friends. From easy recipes for everyday cheeses (including Cheddar, Swiss, mozzarella) to ultimate comfort food like Mac 'n' Cheese, Cafe Broccoli & Parmesan Quiche, Triple Your Pleasure Fondue, and the Cheesecake Extravaganza, you can include in all your cheesy favorites ... with none of the dairy.Soups & Stews Salads & Breads Cheese on the Side (side dishes) Weekend Brunch Everyday Lunch The Family Supper Grilled Cheese (cheesy recipes from the grill) Desserts
Chef Tell: The Biography of America's Pioneer TV Showman Chef
by Walter Staib Regis Philbin Ronald Joseph KuleBefore the heyday of the Food Network, there was Chef Tell--nickname of Friedemann Paul Erhardt, America's first TV showman chef. Big on personality and flavor, Chef Tell was once called by Philadelphia magazine the "affably roguish Bad Boy of the Philadelphia restaurant world." Chef Tell explores how a young German American chef became America's biggest TV celebrity chef of his time. Most of Chef Tell's forty million baby boomer viewers--a number comparable to Julia Child's--never knew his fascinating, hardscrabble life story.Until now.This winning biography brings us "behind the line" into his kitchen and into his, at times, turbulent personal life. Tell was known as a charmer, as he worked the audience for live television shows, but also a quick-witted perfectionist, who demanded only the freshest ingredients for his life of food, fame, fortune, and women.Chef Tell's life--his colleagues would agree--was a managed, complicated, and mercurial affair, which changed two industries and millions of home cooks.An absorbing account of an extraordinary man, Chef Tell takes us through his personal and professional highs and lows; and his glorious successes that explain why so many loved, or hated, him then and miss him now. The day Chef Tell died messages of surprise and shock flooded the media, including "Chef Tell has died? Stick a fork in him, he's done."Chef Tell would have loved that. Readers will know why and agree.
The Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Hall
by Michael Phillips Rick RodgersIn the landmark National Biscuit Company building, Chelsea Market has inspired countless tourists and locals alike with its vegetable, meat, and seafood shops, top-notch restaurants, kitchen supply stores, and everything food-related in between. In celebration of its 15-year milestone, The Chelsea Market Cookbook collects the most interesting and famous recipes from the market’s eclectic vendors and celebrity food personalities. Archival images, gorgeous food photography, and cooking and entertaining tips and anecdotes accompany the 100 recipes, ranging from Buddakan’s Hoisin Glazed Pork Belly, to Sarabeth’s Velvety Cream of Tomato Soup, to Ruthy’s Rugelach. This keepsake volume is sure to bring the fun and tastes of this immensely popular food emporium to your home kitchen.
The Chia Seed Cookbook: Eat Well, Feel Great, Lose Weight
by MySeeds Chia Test KitchenA collection of delicious, healthy, and surprising recipes featuring America’s most famous (and still underrated) seed. Everyone knows the miraculous little black specks that sprout out of pottery to make Chia Pets. But most people don’t know that those same tiny, gluten-free seeds are full of antioxidants, fiber, fatty acids, and heart-healthy omega-3s. They can help balance blood sugar, prevent diverticulitis and diverticulosis, and make any diet healthier. In The Chia Seed Cookbook, the experts at MySeeds Chia Test Kitchen unlock the secrets of this versatile ingredient, showing home cooks how to incorporate chia seeds into classic meals and creative creations alike. With invaluable tips, like how to replace butter or oil in baked goods, and over a hundred fabulous recipes, including Peanut Butter Chia Waffles, Pizza Burgers, Grown-Up Macaroni and Cheese, Oh-So-Lemon Cupcakes, and Chocolate Banana Fudgies, this cookbook is full of easy and delicious ways to get all the benefits of these magical little seeds.
Chic & Unique Vintage Cakes: 30 Modern Cake Designs from Vintage Inspirations
by Zoe ClarkBestselling cake decorating author Zoe Clark shows you how to take inspiration from your favourite vintage clothing, furniture, items and keepsakes to create stunning vintage cake designs. From elegant tiered lace and floral cakes to amazing jewellery box and carousel shaped novelty cakes, each of the 10 incredible cake designs is accompanied by two smaller designs for vintage-inspired cupcakes, cookies, fondant fancies and more. Includes all the cake recipes you need, and simple step by step instruction for all the essential cake decorating techniques, from covering cakes and stacking tiered cakes, to piping royal icing and stenciling. Zoe even breaks down advanced suspension techniques into easy to follow steps so that you can create stunning shaped novelty cake designs at home.
Chic & Unique Vintage Dress Cake: Learn How to Make a Vintage-inspired Cake Design (Chic And Unique Ser.)
by Zoe ClarkBestselling cake decorating author Zoe Clark shows you how to take inspiration from your favourite vintage dress to create 3 stunning vintage cake designs.The incredible suspended Fifties style vintage dress cake design is accompanied by two smaller designs for vintage-inspired mini cakes and cookies. Includes all the cake recipes you need, and simple step by step instruction for all the essential cake decorating techniques. Zoe breaks down advanced suspension techniques into easy to follow steps so that you can create this stunning shaped novelty cake design at home.
The Chicago Tribune Guide to Chicago: Restaurants, Bars, Theaters, Museums, Festivals, Sports, and More
by Chicago Tribune StaffThe Chicago Tribune Guide to Chicago is a quick and easy travel guide for the Chicago area, with recommendations from knowledgeable insiders at the Chicago Tribune. Featuring the extensive expertise of the city's most prominent newspaper, this guide is perfect for tourists and locals alike. Whether readers are planning a weekend getaway or an afternoon on the town, this book will reveal the best Chicago has to offer in dining, entertainment, museums, lodging, and more.This convenient digital guide is ideal for the 21st-century traveler. Beyond top-notch pointers on what to do, where to go, and how to get there, this ebook can be read on any smartphone or electronic reader. Instead of lugging around clunky guide books or cumbersome maps, travelers can download this book and have the city at their fingertips.Brief descriptions and details follow every recommended destination, including an address, phone number, and website link. Toggle straight from ebook to phone as everything you need is in the palm of your hand. Let the Chicago Tribune help get you started on exploring the city and surrounding suburbs.
Chickens in the Road: An Adventure in Ordinary Splendor
by Suzanne Mcminn"It was a cold late autumn day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse—as was the insulation. The floors weren't even, either. My then-twelve-year-old son walked in the door and said, 'You've brought us to this slanted little house to die. '" Thus begins former romance writer Suzanne McMinn's wild ride into self-sustainable living halfway up a hill on one of the most remote dirt roads in West Virginia, with a cast including her children, an enigmatic partner, the "rural neighborhood" of quirky characters, and a whole slew of ridiculous and uncooperative farm animals. An unlikely adventurer, the suburban-born-and-bred author tackles one daunting challenge after another on her new forty-acre farm, from hatching chickens and milking a cow to herding sheep and making her own cheese. Whether she's trying to convince a goat to accept its baby or just get her ornery neighbor to move over and let her pass on the road, every page of her adventure is fraught with laughter, passion, drama, and the risk of losing it all before she figures out why she's doing it in the first place. And when she does lose it all, she discovers a triumph she never expected—along with the truth for which she'd been searching all along.
The China Study Cookbook
by T. Colin Campbell Ph.D. LeAnne Campbell Steven Campbell DislaThe China Study, with 850,000 copies sold, has been hailed as one of the most important health and nutrition books ever published. It revealed that the traditional Western diet has led to our modern health crisis and the widespread growth of obesity, diabetes, heart disease, and cancer. Based on the most comprehensive nutrition study ever conducted, the book reveals that a plant-based diet leads to optimal health with the power to halt or reverse many diseases.The China Study Cookbook takes these scientific findings and puts them to action. Written by LeAnne Campbell, daughter of The China Study author T. Colin Campbell, PhD, and mother of two hungry teenagers, The China Study Cookbook features delicious, easily prepared plant-based recipes with no added fat and minimal sugar and salt that promote optimal health.From her Breakfast Home-Fry Hash and Fabulous Sweet Potato Enchiladas to No-Bake Peanut Butter Bars and Cheese(less) Cake, all of LeAnne's recipes follow three important principles:1. Optimal nutrition is based on eating food rather than nutrient supplements2. The closer that foods are to their native states-prepared with minimal cooking, salting, and processing-the greater the long-term health benefits of eating them3. It is best to choose locally and organically grown produce whenever possibleFilled with helpful tips on substitutions, keeping foods nutrient-rich, and transitioning to a plant-based diet, The China Study Cookbook shows how to transform individual health and the health of the entire family.
A Chinese Cookbook For Kids (Cooking Around The World Ser.)
by Rosie HankinChina is the fourth-largest country in the world, and it is home to one of the broadest-reaching culinary traditions. However, students will be interested to find that the food found in most Chinese restaurants has little resemblance to the traditional dishes of China. <P><P>This engaging, fact-filled book explores the foods associated with five of the best-known food destinations in the country. Simple recipes from each region are presented in easy-to-follow steps and photographs. <P><P>Familiar foods like sweet and sour chicken are shown alongside lesser-known fare, like Lions Head Meatballs, providing something for adventurous eaters and reluctant readers alike. A gorgeous introduction to one of the planets most diverse, and delicious, food traditions.
Chloe's Vegan Desserts: More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes--and More!
by Chloe CoscarelliCHEF CHLOE'S first all-dessert cookbook, Chloe's Vegan Desserts, will satisfy your sweet tooth from morning to night with more than 100 recipes for cakes and cupcakes, ice cream and doughnuts and pies--oh my! And you just will not believe these delicious dishes are vegan. You can start the day with New York-Style Crumb Cake, light and zesty Lemon Poppy Seed Muffins, luscious Chocolate Babka, or decadent Tiramisu Pancakes (topped with a dollop of cool Coconut Whipped Cream). Here, too, are more than a dozen inventive, innovative, irresistible cupcake recipes, including Chloe's Cupcake Wars' Award-Winning Chocolate Orange Cupcakes with Candied Orange Peel, saffron- and cardamom-spiced Bollywood Cupcakes, and rich and boozy Chocolate Beer Cupcakes with Irish Whiskey Buttercream. Chloe's got you covered for the holidays with her Easy Apple Pie and Absolutely Perfect Pumpkin Pie, Holiday Trifle, Nuts for Hot Cocoa, and Pumpkin Spice Latte. She re-creates classic desserts and treats from Chocolate Chip Cookies to Classic Crème Brûlée, and veganizes store-bought favorites with her Oreo-style Chloe O's, Pumpkin Whoopie Pies, Animal Cookies, and Black-and-White Cookies--which are better (and healthier) than what you'll find at the grocery store. Chloe also serves up brand-new triumphs like her dreamy Lemon Olive-Oil Cake, Rosemary Ice Cream with Blueberry Sauce, Coconut Cream Pie, Chocolate Cream Pie, Coconut Sorbet with Cashew Brittle, and good-to-the-last-drop milkshakes. Who can possibly resist? Go ahead and lick that spoon--there are no worries when you bake vegan! With gorgeous color photography, clever tips, and a comprehensive section on vegan baking basics to get you started, Chloe's Vegan Desserts will be your new vegan dessert bible.
Chobani: Growing A Live and Active Culture (Abridged)
by Joshua D. Margolis Matthew PrebleHamdi Ulukaya, CEO of the Greek yogurt company Chobani, Inc., was reflecting on what explained his young company's meteoric rise. The company held over half of the U.S. Greek yogurt market and nearly 20% of the total yogurt market. The company's innovative approach to product design, sales, marketing, and communication had made its yogurt a hit with consumers, and its entrepreneurial and innovative culture made it popular with its employees. But by 2012, major food companies, such as General Mills and Groupe Danone, were beginning to aggressively promote their Greek yogurt. In addition, Chobani was rolling out innovative new products and had to determine how to enter new markets. At the same time, Ulukaya was also focused on preserving the company's unique culture and approach to work as it grew.
Chocolate
by Jennifer DonovanSheasby's 100 recipes explore chocolate in all of its guises, from sauces and desserts to tarts, biscuits, cakes and drinks. Whether you want to whip up the most incredibly simple mousse or indulge in a sinful sticky chocolate cake, this book covers it all. From rich chocolate truffles to warm fruit drizzled with chocolate sauce, from comforting thick and creamy hot chocolate to sophisticated shiny chocolate icing, the flavors, textures and aromas are always utterly intoxicating.Chocolate provies a superb collection of delicious, luxurious recipes, all of which are easy to follow and simple to make. Whether you're looking for the perfect way to end a dinner for your family and friends, or just an indulgent treat for yourself, you'll find a delicious array of options, from simple and traditional recipes to exquisite and innovative ones.
Chocolate
by Jennifer DonovanSheasby's 100 recipes explore chocolate in all of its guises, from sauces and desserts to tarts, biscuits, cakes and drinks. Whether you want to whip up the most incredibly simple mousse or indulge in a sinful sticky chocolate cake, this book covers it all. From rich chocolate truffles to warm fruit drizzled with chocolate sauce, from comforting thick and creamy hot chocolate to sophisticated shiny chocolate icing, the flavors, textures and aromas are always utterly intoxicating.Chocolate provies a superb collection of delicious, luxurious recipes, all of which are easy to follow and simple to make. Whether you're looking for the perfect way to end a dinner for your family and friends, or just an indulgent treat for yourself, you'll find a delicious array of options, from simple and traditional recipes to exquisite and innovative ones.
Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites
by Antonis Achilleos Robyn Lenzi Carey JonesThe deliciously adaptable chocolate chip cookie stars in this charming book of more than 40 recipes. These formulas yield the perfect cookie for every taste, every time, whether the baker's druthers are crispy or soft, vegan or gluten-free, or salty or nutty cookies. A baker can never have too many good recipes for a perennial favorite, and Chocolate Chip Cookies riffs on the classics with contemporary flavor profiles such as coconut-sesame and olive oil.
Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal
by Tara Mataraza DesmondA collection of 130 side dish recipes to complement to any entrée, whether it’s for a holiday meal, a potluck, or just another weeknight.Choosing Sides, a cookbook devoted entirely to side dishes, honors the standards and offers fresh ideas for new favorites. It capitalizes on our obsession with accessorizing meals using quality ingredients in inspired, varied, and memorable recipes. Every recipe offers multiple entrée suggestions and helps cooks design an entire meal. Instead of tagging bland afterthoughts on your plate at the last minute, you can create exciting combinations.The chapters offer a range of recipes for broad appeal, crossing cuisines, techniques, and complexity. You’ll find recipes for breakfast, intimate gatherings, picnics, holidays, and more. Coconut Cilantro Toasted Israeli Couscous, Pumpkin Cozy Rolls, Honey Balsamic Peaches and Burrata, and Sesame Braised Bok Choy are just a few. A helpful chart, organized by main entrée, gives you a quick look at what to serve with chicken, beef, fish, and the like. Choosing Sides is a singular source for answering the mealtime question, “What should I serve with this?”Praise for Choosing Sides“An inspired and creative cookbook dedicated entirely to side dishes. Accessorizing the main element of the meal, whether for a weeknight dinner, family get-together, or holiday feast, needs to be artful, nourishing, and practical. Choosing Sides brings excitement to every meal with these innovative and contemporary side dishes.” —Diane Morgan, author of Roots: The Definitive Compendium“This is an extraordinary collection, able to turn anyone who can roast a chicken or grill a lamb chop into a top chef. Nobody needs another recipe for meatloaf, but accompany your old standby with the likes of Smoked Gouda Grits and Red Grape and Bacon Salad (easy to throw together while the meatloaf is in the oven), and I guarantee your best friend’s other best friends will cringe with jealousy.” —Andrew Schloss, author of Art of the Slow Cooker and Cooking Slow: Recipes for Slowing Down and Cooking More“Oh, to be an entrée surrounded by [Desmond’s] flavorful, colorful, vibrant sides! In Choosing Sides, Tara offers a modern spin on the humble, oft-neglected accompaniment. Her Chorizo Chard; Blood Orange Wild Rice; and Persimmon, Pomegranate, and Pistachio Salad are but three examples for how to turn supporting players into shining culinary stars. Tara can fill my plate any day.” —Cheryl Sternman Rule, author of Ripe: A Fresh, Colorful Approach to Fruits and Vegetables
ChopChop
by Carl Tremblay Sally SampsonSprouting from the influential and ever-popular family cooking magazine, this fun, inventive, health-focused cookbook features more than 100 recipes for chefs of all ages.ChopChop, the "fun cooking magazine for families," has introduced families to the joys and benefits of cooking together since 2010. Now, ChopChop expands the boundaries of the magazine in a book with dozens of new recipes, diving deeper into kitchen fundamentals and healthful options than ever before--all within the reach of aspiring chefs from every age group. Featuring easy-to-follow instructions for wholesome, delicious meals, this cookbook redefines what it means to cook and eat healthfully. From French toast to frittatas, chicken soup to curried tofu fingers, and banana-peach frozen yogurt to mango lassis, these original, entertaining recipes celebrate nutritious eating together as a family. The book brings kids and adults together on exciting projects in the kitchen. With beautiful photographs and an eye-catching design, ChopChop will inspire home-cooked meals enjoyed like never before.
Chris Powell's Choose More, Lose More for Life
by Chris PowellTransform Your Body, Transform Your Life!Each season, millions of viewers tune in to see Chris Powell lead extraordinary transformations on ABC's breakout hit reality-transformation show, Extreme Weight Loss. Now, building on the basic weight-loss philosophy introduced in his bestselling book Choose to Lose, Chris has created a transformation plan anyone can follow--one that recognizes that no weight-loss journey is the same, and that more options mean longer-lasting results. At the center of Chris Powell's Choose More, Lose More for Life is Chris's carb-cycling plan, which kicks your metabolism into full gear by alternating between low- and high-carb days. Never carb-cycled before? No problem. Powell provides all the information you need to get started and see immediate results. Been carb-cycling but need to shake things up? This book provides four different cycles--Easy, Classic, Turbo, and Fit--to help you find a plan that fits you.Chris also understands that weight loss plateaus when we get bored. So in this book, he focuses on choices--including more than twenty new workouts called Nine-Minute Missions--that pack maximum results into minimal time. He also offers more delicious and easy recipes to keep you eating well, more tracking logs to keep you motivated, and more success stories to inspire you as you write your own--one that lasts for the rest of your life!"If you want results--if you want to lose that weight and transform your life¯you need to stop thinking about it and get going! You hold in your hand the map to an incredible path to success, and I'll be right beside you 100 percent, cheering you all the way to your finish line. You're choosing to make a healthy change, and I'm choosing you. It's going to be a wonderful journey for both of us!"- Shape Your Body in Just Nine Minutes Each Day- Find a Carb Cycle That's Made for You- Build in Cheat Days to Enjoy Foods You Love - Eat Carbs to Lose Weight- Transform Your Body, One Success at a Time
Christina Pirello's Wellness 1000
by Christina PirelloIllustrated with full-color photos, this collection of more than 1,000 recipes, tips, techniques and health information draws together the best of Christina's work from the last two decades. Featuring updated and revised selections from her half-dozen or more cookbooks and recipes from her website, Christina Pirello's Wellness 1000 is more than a cookbook. From basic stocks, sauces and dressings to soup, salads, and main dishes to special sections on tempeh, grains, tofu, and desserts, this comprehensive guide to healthful cooking and living also includes a "kitchen pharmacy" of natural home remedies, an extensive glossary and a guide to kitchen staples. Throughout, Christina offers sound advice and useful information to help readers make the best choices for themselves and their families, and gives them the most important tool available to change their health -- and to change the world: cooking and eating real food.