Boost gut health and immunity with a delicious approach to wellness that nourishes mind, body, and spirit. Get an inside look at Giada's approach to healthy, balanced living. In her newest book, Giada walks you through how to select food that can actually make you feel better and curate a personalized wellness routine to support a healthy mind and body. Find out how reconfiguring her diet to control inflammation can turn your life around and how to use complementary wellness tactics like intermittent fasting, meditation, and other self-care routines to optimize your well-being. Giada devotes an entire chapter to her 3-day reboot (that she follows several times a year) and offers more than two dozen dairy-free, sugar-free, and gluten-free recipes to accompany the plan as well as a 21-day menu outline that makes cooking for good easy to implement at home. Eat Better, Feel Better features more than 100 new recipes like Quinoa Pancakes; Sheet Pan Parmesan Shrimp and Veggies; Roasted Cauliflower and Baby Kale Salad; Grilled Strip Steak with Scallion Salsa Verde; and Chocolate and Orange Brown Rice Treats along with plenty of Italian-influenced recipes fans will look forward to, from Fusilli with Chicken and Broccoli Rabe to Easy Chicken Piccata and Pan-Roasted Pork Chops with Cherry and Red Wine Sauce. Eat Better, Feel Better is the perfect jumpstart to wellness. Your path to feeling better begins now.If not just see your doctor.
Author(s): Giada de laurentiis,if I was an American you could call me Joker
Series: Well done to the Gaza protesters fight off the fat fascists talking about Americans
Publisher: Macgazamillan Publishing
Year: 2023
Cover
Title Page
Copyright
Contents
Introduction
PART ONE: IT ALL STARTS WITH FOOD
Chapter 1: Me and Food: Best of Frenemies
Chapter 2: Learning to Listen to Your Gut
Chapter 3: Foods That Help
Chapter 4: Meal Planning and Menus
Chapter 5: The Meal Plans
Chapter 6: The Reboot: A Three-Day Mini-Cleanse
Chapter 7: Optimize Your Life: Taking It to the Next Level
PART TWO: THE RECIPES: LET THE HEALING BEGIN
Chapter 8: Batch It Up!
Big Batch Roasted Veggies
Baked Coriander Sweet Potatoes
Basic Broccoli Rabe
Simple Wilted Greens
Kale Pesto
Dried Beans, Italian-Style
A Lotta Lentils
Big Batch Quinoa
Big Batch Brown Rice
Vegetable Broth
Two-fer Chicken Broth
Lemon and Oregano Pounded Chicken
Olive Oil–Poached Salmon
Chapter 9: Breakfast
Almond Milk
Veggie-Berry Breakfast Smoothie
Green Basil Smoothie
Strawberry Almond Smoothie
Coffee and Spinach Smoothie
Breakfast Chia Seed Pudding
Coconut Yogurt Parfait
Maple and Olive Oil Quinoa Granola
Olive Oil–Scrambled Eggs with Arugula and Fennel Salad
Asparagus Scramble
Mushroom Toast
Warm Quinoa “Oatmeal”
Quinoa Pancakes
Buckwheat Cardamom Pancakes
Chapter 10: Lean and Clean
Celery Water
Green Refresher
Walnut Garlic Dip
Spiced Sweet Potato Dip
Hard-Boiled Eggs Two Ways
Creamy Cauliflower Soup with Pepitas
Herby Chicken Noodle Soup
Sesame Chicken Noodle Soup
Quinoa and Sweet Potato Stew-ish
White Bean and Escarole Soup
Green Fried Rice
Spiced Sweet Potato Rice Bowl with Fried Egg
Steamed Cod with Coconut Broth
Chapter 11: Substantial Salads
Broiled Salmon and Fennel Salad
Roasted Cauliflower and Baby Kale Salad
Tangy Escarole “Niçoise” Salad
Millet Tabbouleh Salad
Grilled Wedge Salad
Escarole and Olive Salad with Raspberry Dressing
Steak Salad with White Beans and Sweet Shallot Dressing
Shrimp and Endive Salad
Red, White, and Blue Salad
Chapter 12: Pastas
Spaghetti with Rosemary and Lemon
Fusilli with Pesto and Green Beans
Spaghetti with Shrimp and Arugula
Hearty Chicken Bolognese with Zucchini Noodles
Beyond Bolognese with Penne
Paccheri with Mushrooms and Pistachios
Fusilli with Chicken and Broccoli Rabe
Campanelle with Salmon Puttanesca
Penne with Spicy Calabrian Shrimp
Artichoke and Brussels Sprout Brown Rice Risotto
Chapter 13: Main Plates: With and Without Meat
Amalfi Lemon Chicken
Chicken Milanese
Raffy’s Chicken with Preserved Lemons
Easy Chicken Piccata
Sole with Lemon-Caper Sauce
Broiled Salmon with Crushed Broccoli
Roasted Trout with Hazelnut Gremolata
Aqua Pazza
Sheet Pan Parmesan Shrimp and Veggies
Lentil-Stuffed Squash
Beyond Stuffed Peppers
Grilled Strip Steak with Scallion Salsa Verde
Pan-Roasted Pork Chops with Cherry and Red Wine Sauce
Tenderloin Filets with Sweet Olive Tapenade
Lamb and Red Wine Stew
Lamb Chops with Mint and Pistachio Salsa Verde
Chapter 14: The Side Hustle
Simple Salad of Bitter Greens
Creamy Dill Coleslaw
Mista Salad with Roasted Garlic Dressing
Herbes de Provence Roasted Potatoes
Crispy Roasted Broccoli
Gigi’s Sweet Potato Wedges
Green Bean “Fries”
Braised Zucchini with Basil
Simple Braised Mushrooms
Peas with Baby Lettuces
Roasted Cauliflower with Grapes and Pistachios
White Bean and Broccoli Rabe Sauté
Curry-Roasted Butternut Squash
Fennel-Roasted Yukon Golds
Cauliflower–Sweet Potato Mash
Mashed Yukon Golds with Savoy Cabbage
Chapter 15: Worth It!
Banana Chocolate Walnut Bread
Spiced Apple Muffins
Chocolate and Orange Brown Rice Treats
Chewy Almond and Cherry Thumbprint Cookies
Chocolate Chip–Quinoa Cookies
Coconut Rice Pudding
Mixed Berries with Spiced Maple Syrup
No-Cook Chocolate Coconut Budino
Simple Sorbetto
Roasted Strawberries with Vin Santo
Dedication
Acknowledgments
Index
About the Author
