- Tapa blanda: 174 páginas
- Editor: LSU Museum of Art; Edición: 1 (1 de enero de 2012)
- Idioma: Inglés
- ISBN-10: 061557226X
- ISBN-13: 978-0615572260
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
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nº351.377 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
- n.° 10195 en Cocina, bebida y hospitalidad (Libros en idiomas extranjeros)
- n.° 18239 en Cocina, bebida y hospitalidad (Libros)
- n.° 56429 en Hogar, manualidades y estilos de vida (Libros)
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Well Fed: Paleo Recipes for People Who Love to Eat (Inglés) Tapa blanda – 1 ene 2012
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Preparing quality food is among the most caring things we can do for ourselves and the people we love. That's why Well Fed: Paleo Recipes For People Who Love To Eat is packed with recipes for food that you can eat every day, along with easy tips to make s
Biografía del autor
Melissa Joulwan is the author of the best-selling Well Fed cookbook series and the award-winning blog MelJoulwan.com, where she writes about her triumphs and failures in the gym, in the kitchen, and in life. Her newest cookbook is Well Fed Weeknights: Complete Paleo Meals in 45 Minutes Or Less. After a lifetime of yo-yo dieting and food as the enemy, Melissa found the paleo diet in 2009 and has been happily following it ever since. That year, she also underwent a thyroidectomy. In the aftermath of the surgery and recovery, she became particularly interested in how diet affects hormones, body composition, mood, and motivation. These days, Melissa's workouts are just as likely to include yoga and meditation as lifting heavy things and sprinting to stay ahead of the stopwatch. Her first cookbook Well Fed appeared on the Wall Street Journal best sellers list, and Well Fed 2 was named one of the best books of 2013 by Amazon.com and was a Washington Post best seller. Melissa is the author of the recipes in the New York Times bestselling book It Starts With Food by Melissa and Dallas Hartwig. She writes a column for Paleo Magazine and her recipes have been featured in print in Low Sugar Living, Inspire Health, and Where Women Cook, and online at Buzzfeed.com, FoodNetwork.com, Nylon.com, PopSugar.com, and Men's Journal. She has been a featured chef for U.S. Wellness Meats and Lava Lake Lamb, as well as an instructor at Whole Foods. Melissa, her husband David, and their cat Smudge are all currently living in Prague, Czech Republic where they're learning to adapt Czech and European cuisine to fit the paleo framework.
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Our first recipe was her "The best chicken you'll ever eat." Boy was it delicious. My significant other who has a cooking background doubted some of her methods, but we decided to stay true to the recipe with some tiny modifications to give it a shot. We ate the chicken with her mayo recipe, which we turned into both her ranch dressing and her creamy Italian dressing and put it all on a bed of salad. Let me tell you, we ate in silence while watching our current favorite show, and when we finished we turned to each other and both agreed that that was freaking delicious meal! To top it all off there were a ton of leftover chicken and the next day it tasted even better.
Our second adventure was her Moroccan meatballs over a bed of Cauliflower rice pilaf (with apricots, raisins, and pine nuts). We used only 1 lb lamb and mixed it with 1 lb ground beef (to help our wallets). The meatballs didn't look like the picture which made me sad, but they did have very good flavor. Plus, the sweetness from the dried fruit in the rice was an amazing touch. Again, like the chicken this dish tasted so much better the second day. However, it was not pretty all mixed together in my lunch container at work. It looked like mush and I had trouble stomaching it until I realized how delicious it was tasting.
Today we decided to go with the Cinnamon Beef stew (we had to forgo the gremolata that was suggested because we forgot to buy the orange). We still had a half portion of unused cauliflower rice from the meatballs so we made that into her alternate confetti rice recipe. Just like the other two recipes we doubted it while we were cooking (when will we learn?). But once you sit down and have everything on a plate in front of you it all works out so well. Our one complaint about this recipe is that the cook time was only 90 minutes for a beef stew! This took almost an hour more than that to get the meat tender. And we did make another small modification of using beef broth instead of water.
All in all, we are very happy with this purchase. So far all 3 entrees, 2 sides, and 3 sauces have come out incredibly well, and we are excited to make are next recipe in a few days. We're looking at the Meatza Pie with her Greek broccoli. The picture doesn't look too appetizing, but she has given me every reason to trust her so far, so we're expecting tasty things from this next dish.
The quality of the book itself is not bad but it's not the greatest. A lot of reviewers were complaining that their book fell apart and while mine is holding together just fine, I would say that it's not the best quality of cover/material but that's minor and not the reason I'm giving it a 4 star.
My big annoyance with this book - which my friend who LOVES the book also agrees - is her prep times: 5 minutes!!! Whatever. The prep times are so off the charts that it's not even funny. Anything that says 5 minutes to prep, set aside a good 30 to 45 minutes IF you have help in the kitchen. And there's no 5 minute clean up with what you need to get these meals ready but the meals are delicious.
We used her spice mix and her sweet potato with pecans (well she uses squash but it's okay to replace it) and one of her meats. I also made the Waldorf Tuna salad today (I added some lemon juice too), it was all very delicious. The recipes ARE delicious, no doubt about it, and super healthy because, well, they are Paleo baby!
There are very few dessert recipes here so if you want to feed your sweet tooth with approved paleo desserts, look elsewhere. Overall, I like how she helps you prepare for your meals in advance, but we have yet to do the whole weekly cook-up.
My blood sugar fasting was averaging 115-120, pre diabetic, and abdominal fat was increasing.
I found the Whole 9 website which led me to this book and way of eating. Organic meat, veggies, and healthy fats. No gluten, dairy, alcohol, processed foods, sugar...see what happens to the body.
I am doing the Whole 30 clean eating. At day 14, fasting blood sugar was 83...and has been there since. I'm on day 20, have lost 11 pounds, and more importantly the fat is beginning to burn off, energy has increased, and I am satiated between 3 healthy meals a day. No points, no counting...just healthy foods and portions. I highly recommend the book...and then taking the action to see what it might do for you.