Light & Healthy Cook BookCholesterol, fiber, saturated fats-these terms, once only known to nutritionists, have become commomplace in most peoples' vocabulary. Joggers, cyclists, and other sports enthusiasts poplulate the landscape in growing numbers. More than ever before, diet and fitness have become concerns of health-concsious individuals everywhere. The book opens with the basics of good nutrition, the amounts of protein, carbohydrates, fat, vitamins, and minerals you really need. To help you create balanced meals, you'll find a chart of the basic food groups, an explanation of dietary guidelines, a week of sample menus, and ideas for cutting down on fat and cholesterol. |
Contents
EATING LIGHT 28 BREAKFASTS | 6 |
APPENDIX SPECIAL FEATURES | 13 |
Diet Personal Profile | 23 |
Copyright | |
17 other sections not shown
Other editions - View all
Common terms and phrases
½ cup ½ teaspoon 15 minutes Cooking 20 minutes bay leaf beans bell pepper blender boil over high bread bulgur calories cheese cilantro cloves garlic cooking spray coriander couscous cover and refrigerate cumin cups low-sodium chicken cut to test Drain fat 1 g fiber finely chopped fish flavor fresh fruit g carbohydrates g protein g saturated fat g total fat garlic ginger green onions green onions including high heat jicama lemon juice Let cool lettuce lightly low-sodium chicken broth lowfat margarine marinade meat medium-size mg cholesterol mg sodium Preparation milk minced or pressed minutes Baking mixture onions including tops orange oregano oven pasta peel potatoes pound recipe on facing reduce heat rice rinsed salt sauce Season to taste seeds serving shrimp simmer Soup soy sauce Spoon sprinkle stirring sugar tablespoons tablespoons salad oil teaspoon teaspoon dry tender thinly sliced tomatoes turkey vegetables vitamins whole wheat yogurt