Simply Laura Lea
Blue Hills Press (Verlag)
978-1-951217-22-8 (ISBN)
Featuring recipes drawn from familiar classic dishes and new favorites, Laura Lea’s new book, Simply Laura Lea, offers delicious home-cooked food without sacrificing healthy eating.
In Simply Laura Lea the author of The Laura Lea Balanced Cookbook and creator of LLBalanced.com offers a collection of over 130 delicious, balanced, and healthy recipes based on the food she eats every day. Unlike diets that prescribe food restrictions that are neither attainable nor desirable on a long-terms basis, Laura Lea promotes an attainable approach to cooking and eating healthy for life. All of the recipes collected here follow the LL Balanced Approach to Food:
Focus on whole, fresh foods that make you feel great.
Ditch any preconceived idea of what you should eat, and list to your body; it is your best wellness guru.
Indulge in moderation, and occasionally, not in moderation!
Have fun and don’t take yourself, or your food, too seriously. Enjoy food in a relaxed atmosphere and in the company of dear ones.
Above all, practice self-love and patience in the kitchen. It will translate to the rest of your life.
In Simply Laura Lea, you’ll find familiar dishes that can be cooked in 30 minutes or less. And with ingredient lists comprised of a limited number of easy-to-find items, recipes are approachable and easy-to-follow for new or seasoned home cooks. As Laura Lea likes to say: "No diet, no dogma, just great healthy food."
Laura Lea is a certified holistic chef, consultant, and the founder/writer/photographer of the popular food website LLBalanced. After graduating from the University of Virginia, she discovered her passion for healthful cooking and nutrition while living a fast-paced corporate life in New York. She handed it all over to enroll at the Natural Gourmet Institute and headed back to her hometown of Nashville, Tennessee, to launch LLBalanced where she provides readers with affordable, comforting, and make-ahead family-friendly meals that are packed with nutrients and flavor. Her dishes are often remakes of Southern-influenced comfort food, with the intention that we can have the best of both worlds. She currently teaches cooking classes and consults with individuals, corporations, and restaurants on all aspects of healthy eating and nutrition while contributing articles and recipes for, among others, Mind Body Green, Nashville Lifestyles, Southern Living, Shape, and Greatist.com. Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called “the blue-ribbon chef cookbook of the year” by The New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef’s Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.
Table of Contents
Recipe Directory
Foreword
Introduction
The LL Balanced Approach to Food
Cooking Tips for Recipe Success
Beverages + Smoothies
Breakfasts
Savory Breakfasts
Sweet Breakfasts
Bakery
Snack-itizers
Sides
Lunch & Dinner Entrées
Red Meat Entrées
Seafood Entrées
Poultry Entrées
Veggie Entrées
Soups + Salad
Desserts
Spice Mixtures, Sauces, Dressings + Other Basics
Appendix A: stocking your pantry
Appendix B: sources for nutritional and diet information
Special Occasion Menus
Index
Recipe Directory
3 Beverages + Smoothies
LL’s Morning Elixir
Coconut Lime Macadamia Smoothie
Maple Tahini Date Shake
LL’s Daily Fruit-Free Green Smoothie
Low Sugar PB&J Smoothie Bowl
Almond Chai Latte
Creamy Cashew Iced Coffee
Crash-Free Hot Chocolate
Chamomile Ginger Turmeric Latte
4 Breakfasts
Savory Breakfasts
Apple Sausage Breakfast Bake
Sun-Dried Tomato & Broccoli Vegan FrittataTable of Contents
B.E.C. Freezeritos
BBQ Sweet Potato Tofu Hash Tacos
Grain-Free Biscuits with Miso Mushroom Gravy
Chive & Goat Cheese Fluffy Baked Eggs
Sweet Breakfasts
Chocolate Chip Banana Bread Steel-Cut Oats
Chewy Peanut Butter Latte Oats
Chocolate Chip Cookie Dough Pancakes
Single-Serving French Toast Waffle
Oil-Free Apple Cinnamon Raisin Oatmeal Bars
Keto-Friendly No-Bake Breakfast Bars
Strawberry Almond Cobbler
5 Bakery
Double Chocolate Avocado Blender Muffins
Grain-Free Bakery Morning Glory Muffins
Lemon “Poppy” Chia Scones
Gooey Pecan Cinnamon Rolls with Cream Cheese Frosting
PB&J Swirl Banana Bread
Spiced Pear Sour Cream Loaf
Blueberry Peanut Butter Crumble Bars
Grain-Free Gingerbread Streusel Squares
Raspberry “Pop” Pies
6 Snackitizers
Sticky Cajun-Spiced Chicken Wings
Pigs in a Blanket with Grainy Honey Mustard
Tahini Brussels Sprouts with Pistachios & Dates
Buffalo Cauliflower Hummus
Cashew Kimchi Lettuce Cups
Caramelized Onion & Chive Dip
“Hot” Honey Cheddar-Stuffed Sweet Potato Skins
Sun-Dried Tomato & Walnut Paté
7 Sides
Broccoli Gorgonzola Salad with Miso Maple Dressing
Bacon-y Cabbage & Onions
Carrot & Zucchini Ribbons with Lemony Pesto
Sour Cream & Onion Cauliflower Risotto
Vegan Collard Greens
Creamy Corn & Chive Farro
Miso Coconut Eggplant with Toasted Coconut
Italian Toasted Green Bean & Quinoa Salad
5-Ingredient Kimchi Coleslaw
Buttery Lemon Pepper Leeks
Bourbon Balsamic Skillet Mushrooms
Best Potato Salad
Mediterranean Spaghetti Squash Bake
8 Lunch + Dinner Entrées
Red Meat
Cheddar-Stuffed Buffalo Meatballs
French Dip Calzones with Sun-Dried Tomato Marinara
“Big Mac” Meatza with Special Sauce
Chili Black Bean Burgers with Quick BBQ Sauce
Steak Bites with Balsamic Cream Sauce & Roasted Asparagus
Picnic Macaroni Salad with Italian Dressing
Mongolian Molasses Pork
Perfect Pork Chops with Peach Honey Jam
Seafood
Thai Coconut Poached Cod
BBQ Blackened Salmon
Smoked Salmon, Olive & Pecan Spread
Macadamia Sesame Crusted Tuna
Pistachio Pesto Crab Cakes
Honey Walnut Shrimp
Italian Marinated Shrimp & Fluffy Shallot Rice
Poultry
Chicken Parmesan with Sun-Dried Tomato Marinara
One-Pot Creamy Cajun Chicken Pasta
One-Pot Pineapple Paprika Fajitas
Buffalo Chicken Dip
Instant Pot (or Crock-Pot) Rotisserie Chicken
Best Turkey Cheddar Lasagna
BBQ Turkey Hashbrown Casserole
Veggie
Orange Ginger Tofu
Sheet Pan Sesame Tofu & Bok Choy
Sun-Dried Tomato & Basil Falafel with Green Tahini Sauce
Buffalo Tempeh Wraps with Avocado Ranch
Artichoke, Leek & White Bean Gratin
Broccoli & Cheddar Pasta
Cauliflower Walnut “Taco Meat” Tacos
BBQ “Baked” Lentils
Roasted Red Pepper Pasta alla Vodka
Sweet Potato, Peanut & Black Bean Burgers
Tomato & Spinach “Ricotta” Lasagna
9 Soups & Salads
Orange Balsamic Beef Stew with Farro
Creamy Corn & Shrimp Chowder
Cajun Cauliflower Potato Soup
Cucumber Cantaloupe Gazpacho
Cozy Chunky Minestrone Soup
Miso Mushroom & Rice Soup
French Onion & Kale Lentil Soup
LL’s Sweetgreen Order Salad
Chickpea, Avocado & Goat Cheese Salad & Grainy Mustard Dressing
Classic Egg Salad my Way
Charred Green Bean, Pistachio & Farro Salad with Avocado Ranch
Macadamia & Roasted Grapefruit Salad with Lemony Vinaigrette
Roasted Romaine Salad with Basil Caesar Hummus Dressing
10 Desserts
Chai-Spiced Cake Donuts
Lemon Almond Pound Cake
Pumpkin Spice Cake with Cream Cheese Frosting
Grain-Free Java Pecan Pie
Hungry Girl Chocolate Chunk Cookies
Easiest Peanut Macadamia Nut Cookies
5-Layer Magic Bars
Finally Banana Pudding
Maple Bourbon Baked Pears
Double Chocolate Decadence Ice Cream
Chocolate Chip Cookie Dough Ice Cream
Cantaloupe Lemon Sherbet Popsicles
11 Spice Mixtures, Dressing, and Sauces
BBQ Seasoning
Cajun Seasoning
Taco Seasoning
Sun-Dried Tomato Marinara
Big Mac Special Sauce
Quick BBQ Sauce
Grainy Honey Mustard Sauce
Pistachio Pesto (& lemony version)
Green Tahini Sauce
Avocado Ranch Dressing (& buffalo version)
Caesar Hummus Caesar
Italian Dressing
Lemony Vinaigrette
Miso Maple Dressing
Grainy Mustard Dressing
Ginger Tahini Dressing
Caramelized Onions
Fluffy Shallot Quinoa
Fluffy Shallot Rice
Vegetable Stock
Condensed Coconut Milk
Cream Cheese Frosting
| Erscheinungsdatum | 25.02.2020 |
|---|---|
| Reihe/Serie | Laura Lea Balanced |
| Vorwort | Sean Brock |
| Zusatzinfo | 4C photos |
| Sprache | englisch |
| Maße | 215 x 279 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| ISBN-10 | 1-951217-22-5 / 1951217225 |
| ISBN-13 | 978-1-951217-22-8 / 9781951217228 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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