Cheap. Fast. Good Review

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(More customer reviews)Everyone seems to like this book more than I do so I took a second look at it. I opened up to the chapter "Everyday Entrees". The first recipe for Gayle's Country-Style Steak does sound good, but it has to simmer for 1 to 1 1/2 hours. Not exactly "Fast". Looked at the next recipe Texas Cowboy's Pie and it calls for "shredded already-cooked beef" for which there is a recipe on another page. I took a look at that recipe and it would take more than 3 hours to cook. The 3rd recipe in this chapter is Beefed-Up Chinese Burritos. It calls for "Flexible Mexican Filling" for which there is a recipe on another page. You get the idea. I notice that these recipes that are needed for some of the general recipes are in a chapter titled "Budget-Minded Batch Cooking" that's at the end of all the chapters with recipes for dinners. So if so you decide to try this book, I'd suggest starting with that chapter. Each of those recipes does tell you which recipes require them. The recipes must be good if so many people wrote positive reviews, so take that into consideration when making your final decision as to whether or not to buy this book.

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Not a penny-pinching cookbook—a "get smart!" cookbook. No more staring helplessly at rising grocery bills or, too harried for time, shelling out twenty-five bucks for mediocre take-out. The work of two brilliant problem-solvers, Cheap. Fast. Good! cuts through both the budget dilemma and the time dilemma with 275 recipes for great, family-pleasing dishes, most of which take under 25 minutes to prepare and average out to cost less—and usually far less—than $2 a serving. Home Ec simplified Saving money in the kitchen is as simple as one four-letter word: Cook. But cooking to save means cooking food you and your family are going to love—and cooking (and shopping) smart. In dozens of time-and-money-saving tips, techniques, strategies, and solutions, the authors show how to make the right choices again and again. They'll never know you're thrifty Pan-Fried Pork Chops with Pepper Medley Stuffed Peppers with Kielbasa Rice Zesty Chicken Sauté Bayou Stew Catfish with Pecan Crust Cinco de Mayo Skillet Quickie Cacciatore Perfect Spinach Pesto Pizza Moroccan Meatballs Over Couscous Salmon Pasta with Tomatoes and Dill...Even when it's time to s-t-r-e-t-c-h Onion Chopped Steak with Easy Gravy Oven-Baked BBQ Chicken Thighs Fall Sausage and Cabbage Sauté Ultra-Easy Veggie Quesadillas Pasta e Fagioli My Beef and Barley Soup Ziti Mexi-Cali

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Best Ever Three & Four Ingredient Cookbook Review

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(More customer reviews)I LOVE this cookbook! It has pictures for EVERY recipe. I've bought about 5 of these and given them as gifts. People who don't use or like cookbooks love this one. It's great for people that don't love cooking, too!

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The Best Gluten-Free Family Cookbook Review

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(More customer reviews)I can't believe no one has written a review for this excellent cookbook yet. I just finished making the Banana-Pineapple Muffin recipe this morning and couldn't wait to taste them hot out of the oven. I have made several recipes from the authors' previous cookbook ("125 Best Gluten-Free Recipes"), so I know how good the recipes can be. But I was still surprised at how "normal" the muffins looked and tasted. The texture looks like they could have been made with regular flour instead brown rice flour, sorghum, and flaxmeal! I've been baking gluten-free breads and muffins for a year since being diagnosed with Celiac Disease and I have had the most success when using the Washburn & Butt cookbooks. I especially like their bread machine recipes--always tastey. My favorite so far is "Henk's Flax Bread" which tasted like whole wheat bread. I can't recommend this book enough for beginners. And besides the bread recipes, there are loads of recipes for all kinds of meals you can make for the entire family.

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Delicious recipes for the gluten-intolerant.

Gluten is primarily found in wheat, rye, barley and oats. A recent study suggests that one in 250 Americans cannot tolerate gluten. Many suffer from Celiac disease, a digestive disorder that damages the small intestine and interferes with the absorption of nutrients from food. Many others also suffer from food allergies that trigger a wheat or gluten sensitivity. Quite often, the only treatment is a gluten-free diet.

The Best Gluten-Free Family Cookbook features sensational recipes for baked goods, desserts, and main meals -- foods that are typically avoided in gluten-free diets. Here is a sampling of the appetizing recipes:
Blueberry Orange Muffins or Loaf
Rum and Pecan Pie
Lotsa Lemon Squares
Triple Threat Chocolate Mocha Chocolate Chip Cookies
Grilled Salmon and Roasted Peppers with Fusilli
Cranberry and Wild Rice Stuffing
Quinoa Stuffed Peppers.


Accompanying each recipe is a wealth of tips and techniques for novice and experienced cooks alike.

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The 1500-Calorie-a-Day Cookbook Review

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(More customer reviews)Everything the first cookbook, The 1200-Calorie-a-Day Menu Cookbook : Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts wanted to be and wasn't. Don't get me wrong; it was fine for its time. This book is just plain better.
Updated recipes with 9 or fewer ingredients and less reliability on fat-free, chemical-laden frankenfoods. (Although there are some!)
The entire meal takes less than 30 minutes--the whole menu complete on one page. Calorie count and other nutritional information provided for each recipe/menu including identifying menus higher in fiber, vitamins A & C, and calcium.
I made the Creamy Pumpkin Pie dip for our dance troupe hafla and it was a big hit! Nothing to take home.
She doesn't provide grocery lists. That will depend on what menus you choose. But, she does offer a brief nutritional introduction (just enough to keep your eyes from glazing over)and suggestions for what to do with leftovers. I'm all about freezing extra portions for later so I don't mind a recipe that serves 4-6.
Those who've read some of my other review will note that I'm a BIG fan of mix and match diet cookbooks. If I was going to buy a companion volume, I'd choose The All-Natural Diabetes Cookbook


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Eat up. Slim down. It's just that easy--with just 1,500 delicious calories a day!

From the author of The 1,200-Calorie-a-Day MenuCookbook, comes all new recipes for when you are counting calories but don't want to sacrifice flavor, taste, or variety. While most low-calorie meal plans leave you hungry for more, this cookbook serves up a satisfying selection of energy-boosting breakfasts, fast-fix lunches, and delectable dinners--plus two healthy snacks and one guilt-free dessert--every single day! It'shard to believe it's just 1,500 calories.

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Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money Review

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(More customer reviews)The recipes in this book really are inexpensive to make. The book starts with about 28 pages of advice on ways to save money on food, and the rest of the book is devoted to recipes. I have tried the following so far, and thought they were great:
Cheezee sauce (excellent!)
Comfort loaf (Best vegan 'meatloaf' I've ever had)
Baked ziti (Delicious; I was amazed at how well the tofu worked in this dish)
Mexican rice and bean bake (Today's dinner - also outstanding)
The one caveat I have about the book is that some of the directions appear to be incomplete. This is okay for experienced cooks that can just figure out how to make it work. But someone with less experience and know-how could possibly end up wasting money by trying recipes that won't work.
For example, the Cheezee sauce recipe tells you to combine some ingredients in a saucepan. Then it says, "Turn the heat on medium and whisk in the soy milk. Cook, stirring, until the sauce thickens, about 1 minute." This makes it sound like you are supposed to just turn on the heat and have the pot on the stove for 1 minute. What you have to do is bring the mixture to boiling and then cook it for about 1 minute longer. So, the author forgot to mention the part about bringing the mixture to boiling. If you've never made a sauce this way before, you might throw it out if you follow the directions, because it's not useful in that watery state.
In the Mexican rice and bean bake, the recipe involves partially cooking some rice on the stovetop, and then putting it in the oven to cook the rest of the way. I think that there is something missing from the directions there as well, because I cooked and baked as directed, and had to double my baking time to cook the rice completely. (And, no, there is nothing wrong with my oven.) I presume that it was supposed to be cooked a little longer on the stovetop first, but again, the directions just indicated that you were to return the stovetop mixture to boiling, and then dump it in the pan to go into the oven. I suspect you were supposed to boil it for a little while on the stovetop first.
The food tastes great. She really does a lot with inexpensive ingredients. (One of the things I liked about this cookbook was that she only asks you to have a few non-standard ingredients on hand, unlike most vegan cookbooks, which expect that you are secretly running an international grocery store in your kitchen.) But considering I tried 4 recipes so far, and 2 of them had inaccurate directions, I'm a little concerned about the rest of the book. I'll just have to remember to be more vigilant when making these recipes.
I think this is particularly important for this book, because I am sure that this book was geared, in part, to the 'starving students' and other new vegans who want to eat vegan on a budget. In general, younger people have less cooking experience and therefore will be less likely to know how to 'fix' these recipes. Also, I have a few of Robertson's other cookbooks, and haven't ever come across this problem so far. So, I'm disappointed for that reason, too.
But, man, that Mexican rice and bean bake is REALLY good.

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You don't have to blow your budget to eat great meatless and dairy-free meals every day.
With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week. Veteran food writer and vegan authority Robin Robertson provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving-hefty savings to go with hearty vegan meals.
This book presents great options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches. Plus, there's even a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers.
Includes 150 money-saving recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette

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The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great Review

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(More customer reviews)It's a no-brainer: Wanna be healthy? Go Vegan! But the truth is, it's very easy to eat an unhealthful vegan diet: Just load up on refined flour, sugar, oils, and heavily processed foods, and you'll be on the fast track to becoming an unhealthy vegan. Sadly, it's a mistake newbie vegans often make. Instead of embracing whole grains, fruits, vegetables, and legumes, many seek to replace their unhealthful omnivorous diets with vegan versions of their favorite junk foods.
Now don't get me wrong: I'm not saying that there isn't a time and place for veggie burgers, non-dairy milk beverages, yogurt, cheese, and ice cream. (Heaven knows I LOVE my coconut milk ice cream!) But to eat more healthfully, we need to choose whole, organic fruits, vegetables, legumes, and grains as the centerpiece of our diets. And having a collection of plant-based recipes that offer us simple and delicious ways to prepare these foods is essential.
When I heard about Dr. Neal Barnard's latest book, The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great, it sounded like just the kind of book to help anyone quickly learn to achieve and maintain vibrant health through sound nutrition. Turn to the very first page of the book, and you'll read, "This book holds the culinary secrets to lifelong health." It's a promise that was fulfilled in the pages that followed.
The bulk of the book contains simple recipes for eating healthfully and enjoying every bite. But it also includes many thoughtful tools that will help you revolutionize your kitchen and your life, easily and effortlessly. You'll learn the science behind making health-promoting food choices and how to make your foods fit your health and weight-loss goals. You'll discover all the essentials for stocking a vegan kitchen and even find a recipe for making your own vegetable broth. (A staple for many wonderful dishes.)
Many recipes include a neat little "Did You Know" sidebar, with tasty tidbits of information about the dish or one of its ingredients. I picked up quite a few little culinary morsels from reading these boxes! For example, did you know that you can use your rice cooker to cook quinoa or that you can use chickpeas to make brownies? Nutritionals are thoughtfully provided for each recipe, and I noticed immediately that the recipes in this book are consistently low in fat and calories (even the desserts!) But after tasting several dishes, I quickly learned that they are also high in flavor!
A sampling of just a few of the recipes in this book, proved that although easy to prepare, they were equally palate-pleasing. Since in my mind, there are few foods more beautiful, sweet, rich, and juicy than fresh pineapple, the recipe for Tempeh Burgers with Pineapple Salsa was first to catch my attention. The tempeh is first bathed in a tasty ginger-citrus marinade, then pan-seared and topped with a delightfully fresh and fruity pineapple and mango salsa.
The recipe for mixed Vegetable Curry with Whole What Couscous blended together two of my favorite spices, coriander and cumin, with a medley of colorful vegetables. It was absolutely scrumptious!
Finally, tried the Udon Noodles with Shiitake and Button Mushrooms. What I really liked about this dish is that it was quite tasty either hot or cold. And it was so simple and quick to prepare, I didn't get overheated in my kitchen making this dish, even though it was a sweltering 96° the day I made it.
The Get Healthy, Go Vegan Cookbook is the perfect book for anyone who wants to eat more healthfully and deliciously and do so using simple, wholesome, widely available ingredients. It has become a cherished addition to my own collection of vegan cookbooks, and I will be buying many copies to give as gifts to family and friends.

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Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World Review

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(More customer reviews)I had high expectations for this book but, in the end, I can not recommend it.
I found this book in the wonderful, old-fashioned Shackford's Kitchen Supply in Napa, California and I couldn't wait to try the recipes. Since I prefer to grind my spices as needed, I was undaunted by that aspect of the book. I get most of my whole spices from World Market, or an Indian grocery store. I did have difficulty finding the whole allspice (I don't normally use allspice), but I eventually found the berries at Smart and Final.
The first dish I tried from this book was Moussaka with Artichokes, Tomatoes and Potatoes. The note for this recipe indicated that this dish baked in a slow cooker "may be a bit juicier than if baked in an open casserole dish in the oven." Perhaps I am arguing semantics here, but I would describe the resulting dish as "watery" rather than "juicy." I have never tasted actual moussaka before, so I cannot say whether this dish tasted similar, but I did not care for either the flavor or the consistency. I will not be making this dish again.
The next dish I tried was Creamy Dal because I am on a continual search for a recipe for whole lentil Indian dal that rivals the dals served at my favorite Indian restaurant. This was not it. The recipe calls for 4-5 cups of water, indicating that 4 cups would produce a stew consistency, whereas 5 cups would produce a porridge consistency. Since I like the consistency of my dals somewhere in-between, I used 4-1/2 cups of water. However, the finished dal was extremely soupy - so much so that I believe the minimum four cups of water would still have made it too watery!
In addition, I found that the proportions of the spices indicated in the Creamy Dal recipe were odd. The recipes in my Indian cookbooks use larger quantities of spices than this recipe did. I was especially baffled by the "pinch of curry to taste" which was to be added at the end of the cooking time. In my experience, if curry powder is used, it is usually included with the rest of the spices at the beginning of the cooking time, and it is measured in teaspoons rather than "pinches". When the Creamy Dal was finished, the resulting dish was bland in comparison to the dals I have been served at Indian restaurants or even in comparison to those I have made by following recipes in other cookbooks. According to the options given in the recipe, I had already increased the amount of chili when I added the spices to the onion but, in the end, the balance of spices wasn't right. I added more curry powder "to taste," which improved the dish somewhat, but I will not be making this recipe again either.
The third dish I made was Risotto with Lentils. I have made traditional risotto several times at home, as well as enjoying it in restaurants, so I have a fair understanding of what a risotto is and how it is made. I was surprised by the fact that the recipe called for water rather than vegetable stock and wine, since a lot of the subtle flavor in a risotto is supplied by the liquid. I also suspected that the stated amount of liquid might be excessive but I chose to give the author the benefit of the doubt. The recipe doesn't indicate what kind of lentils to use (black, brown, red, yellow, or green) or whether they are whole, split, or hulled - the cooking times vary for the different forms of lentils; however, since there appeared to be hulled, split yellow lentils in the photograph that accompanies the recipe in the book, that's what I used. Aside from that minor glitch, I followed the recipe faithfully.
The serving suggestion for this recipe was to accompany it with grilled vegetables, which I did. The vegetables were excellent; the risotto was overcooked and gluey. A risotto, by definition, should be creamy while the grains of rice remain separate and firm. This dish was a viscous mush, and it didn't even have much flavor! It was a complete waste of ingredients, time and energy: I threw it out. I will definitely not be making this again!
After three disappointing recipes, I am reluctant to try any more from this book. I like the theory behind this book. I agree with the practice of grinding spices as needed. I also agree with the practice of cooking some ingredients outside of the slow cooker and then adding them to the dish instead of cooking everything in the slow cooker. However, these principles can be applied to any slow cooker recipe. The fact remains that, while the recipes in this book may seem gourmet, those dishes I tried were extremely disappointing. I have had excellent results with recipes from the books "Fresh from the Vegetarian Slow Cooker" by Robin Robertson and "125 Best Vegetarian Slow Cooker Recipes" by Judith Finlayson, so I will continue to use them instead. I would recommend either (or both) of these books instead of "The Gourmet Vegetarian Slow Cooker."

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Jacques Pepin's Simple and Healthy Cooking Review

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(More customer reviews)Tired of cooking the same old dishes and wanting to serve my family healthy meals, I recently purchased approximately 10 new cookbooks. I was searching for a cookbook with simple recipes that I could prepare on a daily basis. The books that I purchased were either too basic and boring or interesting but too complicated. "Jacques Pepin's Simple and Healthy Cooking" was exactly what I was searching for. His recipes are delicious and interesting, as well as, healthy and simple to prepare. I have used this cookbook every night that I have cooked since I purchased it. I think I have tried at least 1/2 of the main course & accompaniment recipes. My family enjoys eating the meals as much as I enjoy preparing them.
Oh, and don't mistake "healthy" as meaning "dietitic" or "tasteless". He does not sacrifice taste for health. He uses a lot of fresh ingredients that give the dishes a great flavor. He does not omit butter, salt, etc. from his recipes however, not much is needed to achieve a flavorful taste.
I was so excited about his book that I purchased "Cooking with Claudine" last week. The recipes look just as appetizing but, I have to admit that I prefer the layout of "Simple & Healthy", in which the recipes are laid out in courses opposed to being arranged in menus. "Simple & Healthy" is easier to search through, it has a side photo for almost every recipe and has suggested menus listed at the beginning of the book.
Unlike the other books that I purchased...this is a cookbook that you will actually use!

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The Biggest Loser Flavors of the World Cookbook: Take your taste buds on a global tour with more than 75 easy, healthy recipes for your favorite ethnic dishes Review

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(More customer reviews)Chef Devin Alexander has always been one of my favorite healthy cookbook authors. Her recipes are fairly easy, straightforward, and tasty. She has penned each of the Biggest Loser cookbooks (the original, Family Style, and Desserts) and - now - Flavors of the World.
I have used each of the Biggest Loser cookbooks regularly in my kitchen...and this new edition is no exception!Recipes such as Chicken & Sausage Gumbo, Indian Chicken Curry, Shrimp Toasts, and White Pizza just beg to be prepared. As usual, Devin has devised some innovative and unique healthy recipes (such as hollowing out a cucumber and filling it with tuna...to make a rice-less sushi roll).
The book is broken up into seven varieties of cuisine: Italian, Asian/Southeast, Mexican, Regional American, Mediterranean, European, and Desserts. None of the recipes require ingredients too hard to find (however, Devin has all sorts of "salt free" seasoning that I can never find in my supermarket? I guess you can look online).
Any downsides to the book? A few of the recipes seem like repeats from the other Biggest Loser cookbooks. There is yet another Spaghetti and Meatballs recipe, as well as recipes like Chicken-Fried Steak that have appeared in some of Devin's other publications. I also found the dessert section lacking in creativity and scope...we have a "Thai Fruit Salad" that has numerous chopped fruits sprinkled with lime zest and juice. How is that Thai?
These, however, are minor complaints. Flavors of the World is a solid, tasty, and worthy sequel to the popular Biggest Loser cookbooks. I expect nothing less from the series and from Devin. Enjoy!

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Pizza. Huevos Rancheros. Pad Thai. Enchiladas. Some of America's most-craved foods aren't "American" in the traditional sense—they're the international foods we love to order at restaurants or have delivered to our homes. But most renditions of these beloved ethnic dishes are full of fat and calories. How can dieters get the flavor they crave, without buying one of those reduced-calorie frozen meals that are full of salt and other preservatives?

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7-Day Menu Planner For Dummies Review

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(More customer reviews)Being a woman "of a certain age" and married for 20+ years, I have been cooking for a long time. I admit, I am far from gourmet: I don't specialty shop; I don't watch the TV cooking shows or reality shows starring angry chefs and their desperate-to-please minions; glossy gourmet food and recipe magazines make me nervous.
I do have skills. I have one small shelf of cookbooks in my kitchen. I can cover the basics, having more or less successfully fed and nourished a healthy family of five for some time now. Culled from a 25-year-old, well-worn copy of the cooking classic: BETTY CROCKER'S COOKBOOK (1987), family magazines and, in more recent years, recipe searches on AllRecipes.com for the iPhone and iPad, I have compiled my very own cookbook: a mish-mash of photocopies, hand-written classics and typed recipes, all carefully preserved in plastic page protectors and haphazardly "filed" in a white, plastic-coated (easy wipe!), 3-ring binder.
However, having said all of that:
Even with my vast and very practical culinary knowledge and experience, I love, Love, LOVE Susan Nicholson's 7-DAY MENU PLANNER FOR DUMMIES! An instant new-NEW classic, this book should be a treasured kitchen bible for every man, woman or young adult trying to prepare and serve nutritious, delicious, affordable and do-able meals for a family, couple or even healthy meals for one.
Susan Nicholson is a registered dietitian and creator of the 7-Day Menu Planner newspaper column, featured in major newspapers and in online syndication, too. She is a culinary professional and a talented writer with a lot of experience and a great sense of humor, which makes 7-Day Menu Planner for Dummies more than just another cookbook.
7-Day Menu Planner for Dummies gives you a year's worth of weekly dinner idea and recipes that "take about 30 minutes to prepare, contain an average of 30 percent calories from fat, and use common ingredients to save time and money." It is a well-organized and simple roadmap for menu planning, offering great recipes, practical instruction and tips, and a very consistent weekly plan of coordinated dinners: Family Night; Kid's Night (not just for children!); Express Meal; Budget Night; Heat and Eat; Meatless Night; and Easy Entertaining. I love the fact that the week's meals are coordinated to use ingredients in common and a central philosophy of reduce, re-use, recycle and re-format throughout the week's plan. (Trust me, *not* repetitious, you will not get bored!)
7-Day Menu Planner for Dummies makes planning and preparing meals less of a chore and more simple, easy, quick, healthy and delicious. Whether you are an old pro in the kitchen or a culinary "noob" (as my kids say), make room on your cookbook shelf for a new classic!
-- Sherri Caldwell, Humor Columnist & Reviewer at RebelHousewife.com
Co-Author, The Rebel Housewife Rules: To Heck With Domestic Bliss!

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Flavorful, nutritious meals that can be prepared quickly, easily, and economically
7-Day Menu Planner For Dummies is the perfect book for any family looking for a structured, nutritional approach to daily meal planning. It contains over a year's worth of weekly dinner ideas and recipes that take an average of thirty minutes to prepare, contain an average of thirty percent calories from fat, and use common ingredients to save time and money.
Features budget-friendly family meals that are both quick and healthy
Dinner for each week of the night is associated with a theme—for example: Family Sunday, Kids Monday, Express Tuesday, Budget Wednesday, Heat and Eat Thursday, Meatless Friday, and Easy Entertaining Saturday

In this time of budget, time, and health consciousness, 7-Day Menu Planner For Dummies gives families just what they need to easily plan the right meals!

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SOS The Six O'Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families Review

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(More customer reviews)I have been cooking with Aviva's first Scramble cookbook for two years now and my whole family has enjoyed her recipes.
When I saw she had a new cookbook out, I requested it immediately but was a bit unsure whether it would live up to the first one. I should not have worried - I think this one is even better! There were so many recipes I loved that I have too many pages to dog-ear, and I anticipate this being used weekly in our home for a long time.
Best improvements:
1. Better organization - While still categorized by seasons (which I find extremely helpful), now the fish/meat/pasta recipes are put together so that you can easily select from the right style of meal. At the beginning of each 'season' every recipe is indexed by page number so you can easily flip right to it.
2. Side dish recipes are now included in each recipe, instead of having to flip to the back of the book
3. Very helpful side-bar articles and tips (and very up to date - including the issue of BPA in canned goods, composting tips, and lunch/snack ideas)
4. Really good recipes! There is great variety in here with a focus on lots of fruits/vegetables and interesting spices. Nothing bland or boring.
I highly recommend this cookbook!!!

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Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less Review

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(More customer reviews)I've been gluten free for about 6 years. I have many gluten free cookbooks, but I was hooked on the promise of simplicity for the recipes in this book. I like the idea of quick, healthy meals for my family that also meet my dietary limitations. Tonight, I tried the mac and cheese and meatloaf. Both were delicious, and the family liked them as well! The recipes are fairly simple, and turned out very tasty. My only "complaint" - which I hope really isn't seen as a complaint but more of a fact - is that the 20 minutes part of the title means preparation time; it does not include cook time. But regardless, I look forward to trying more of the recipes.
As many other reviewers have mentioned, the tips are extremely helpful. There are tips for how to buy dried fruit, storing chickpeas in the fridge so homemade hummus will already be chilled, making double batches and freezing, etc. I love the idea of baking a big batch of brown rice or making extra quinoa and freezing for later use. I have a very active family, and this kind of meal planning for the sake of convenience is huge for us.
The only real negative for me is that Ms. Green's flour mix contains bean flour. I have not been able to tolerate the taste of bean flour in most other recipes (or its effects on my tummy if I eat too much). I seem to have a keen sense for the taste, and have only found a few recipes containing bean flour that I like (one is Bette Hagman's zucchini bread with pineapple, the other is Erin McKenna's Apple Cinnamon Toasties, which are both super yummy!)The mac & cheese I made tonight called for the bean flour mix, but I used sweet rice flour instead, and the recipe still turned out great.
If you have a dairy sensitivity, there are quite a few recipes that call for milk, cream, or cheese of some sort. For those with nut allergies, there are also recipes calling for nuts. In both cases, there are often notes at the end suggesting substitutions to make the recipes dairy or nut free, which I think is awesome! Many recipes are labelled vegan, dairy free, or egg free, to help chefs isolate recipes that will work best for them.
For those who have been disappointed that this book does in fact contain some sugar (in the form of palm sugar from coconut), you may want too look up cookbooks for the Specific Carbohydrate Diet, like Grain Free Gourmet or Recipes for the Specific Carbohydrate Diet. South Beach also contains many, many great and healthy recipes. Just remember the healthiest recipes are going to be those that use whole foods, not artificial sweeteners, which some SB recipes call for.
The bottom line for SS & GF is that is is simple, easy to follow, has an overall healthy approach, and a great variety of recipes. I will be using it quite frequently!

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FABULOUS FOOD MADE HEALTHIEREliminating gluten and refined sugar from your diet doesn't mean hours in the kitchen or expensive, exotic ingredients. Follow these smart strategies and simple techniques to create tasty, allergy-friendly meals in no time.From hearty breakfasts to decadent desserts, Simply Sugar & Gluten-Free is chock-full of dishes as delicious as they are healthy.•Banana Walnut Belgian Waffles•Carrot and Jicama Slaw•Chewy Granola Bars•Crispy Prosciutto Deviled Eggs•Chicken Cacciatore•Deep Dish Lasagne•Double Chocolate Cherry Cookies•French Onion Soup•Light and Moist Cornbread•Oven-Baked Cumin Lime Tortilla Chips•Pear and Spinach Salad with Lemon Truffle Vinaigrette•Sweet Potato and Black Bean Tacos•Vanilla Bean Ice Cream•Veggie, Onion, and Prosciutto PizzaWhether you're going sugar-free and gluten-free because of an allergy or a desire to eat healthy, this book's nutritious, satisfying, home-cooked meals will minimize weight gain and maximize good health.

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