There is so much I liked about this cook book. First of all I appreciated the transparency and fun way this Chef shared his journey to wellness and creating delicious healthy meals for the whole family. Marco has been a professional Chef and cook for twenty years. The last sixteen have been in New York. He says, "I love what I do. But being a Chef means crazy hours and even crazier eating habits."
He describes a typical day for him which never included breakfast and he usually ate dinner at 1a.m.
The news of his health report was bad but what was even more alarming to him was how he viewed eating healthy. "It was the paralyzing thought that I couldn't enjoy food anymoreI would be subject to a life of calorie counting and eating celery sticks and unsalted almondsFood is the center of everything for me and my heritage, family, social life, and entire career. In short, it's a key player in my overall happinessI knew I'd be a miserable person and unable to stick to a healthy diet if I had to eat rabbit food the rest of my life!" I feel the same way.
He began to re-imagine what it meant to cook and eat healthy. He states, "You'll be happy to know (eating healthy) it sure as hell doesn't mean deprivation or bland, pathetic looking steamed veggies. Eating nutritious foods that support feeling good isn't enough - these foods should satisfy you and taste so good that you look forward to eating themA healthy diet can coexist with delicious food. That's a good food day."
This Chef's passion to create amazing healthy yummy tasting food shines throughout this book. The Chef focuses on whole, real foods that are nutritional power houses. I liked that and the beautiful color pictures along with a few step by step photos shots to help readers re-create these healthy treats.
The Chef shares basic information about nutrition topics in simple terms which I found very useful. These topics influence his food choices and relate to his ten principles of how he approaches food. He says, "It's easy to get bogged down in the constantly evolving, sometimes confusing details of healthy eating advicethe principles are my stripped down version of all the nutrition noise and it functions as my day to day guide. There's no one-size-fits all approach to a good food day and your own definition of it may change over time." Here are his first three principles, 1. Eating must be enjoyable 2. Cooking empowers you to eat better 3. Proper prior planning prevents piss-poor performances - etc. He has ten of them. I found refreshing and doable.
I really enjoyed the health topics he talks about. Some of them are the Power of Alkaline foods (Alkaline superstars), The probiotic power of fermented foods, Plant power - Why veggies are vital, Decoding Meat Labels, Your Body on Sugar and several other relevant topics I found informative.
He has the recipes broken down into the following categories, Breakfast, Salads, Vegetables, Beans and Lentils, Great Grains (like Quinoa), Fish, Meat and Poultry, Snacks and Sweets. He has a recommended reading list at the end of the book to help you on your healthy eating journey and a few websites to check out.
I look forward to trying many of the recipes. They all look great. They have easy to find ingredients and simple instructions along with the serving sizes. I liked that he gave helpful tips about making the dish and a paragraph that talked about the health benefits to be had in eating this meal. He had many in the breakfast category that looked amazing several shakes, some oatmeal recipes along with some pancakes, eggs and veggie dishes I wanted to sit down and eat right away. There are many salads featured that looked beautiful and yummy and many homemade dressings I can't wait to try. The lunch recipes I want to try are Chickpea Crepe Sandwiches with Zucchini, Tomatoes and Mozzarella, Asparagus, Avocado and Quinoa salad just to mention a few. The soups look scrumptious. I want to make the Japanese Chicken and Rice Soup, New York City Jewish Style Chicken Soup (along with several others) and the Braised Chicken Thighs with Garlic, Lemon and Greek Olives looks like it could be my new family favorite.
This Chef's passion for food and his excitement about the fact eating healthy can be delicious and life changing is catchy. Chef Marco Canora has written another book called Salt to Taste. I'm looking forward to checking out that too! This book is a keeper and my new go to for scrumptious healthy dishes for me and my family.
I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.
Nora St Laurent
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