Summary
In A Good Food Day , more than 100 recipes made with good-for-you ingredients make a good food day--a day when feeling good and eating well go hand in hand--easy and attainable.
After years of thoughtless eating that led to weight gain and poor health, chef Marco Canora knew he had to make every day a good food day: a whole day in which every meal was full of healthy and delicious ingredients. But he wasn't willing to give up flavor for health. Instead of dieting, he decided to make simple, natural recipes fit for a food lover's palate.
Marco explains the secret powers of good-for-you ingredients (such as low-GI carbohydrates and alkaline-forming greens), and then builds them into recipes that are all about satisfaction, such as Amaranth Polenta with Tuscan Kale, Black Rice Seafood Risotto, Citrus-Spiked Hazelnut and Rosemary Granola, and Chickpea Crepe Sandwiches. He covers techniques to coax natural flavor out of dishes, including infusing seasoning into vegetable salads and pounding fresh herbs and spices into lean meats.
To make a lasting change in your diet, the food you eat has to be delicious. A Good Food Day is for people who love real food, and know that healthy and flavorful can go hand in hand.
Marco Canora's Italian-inflected cooking at Hearth and his former restaurant Insieme has earned him critical acclaim. His first cookbook, Salt to Taste, was nominated for a James Beard Award. He has been profiled in the New York Times, Food Wine, and The Huffington Post. He was a finalist on The Next Iron Chef and a judge on Chopped and Top Chef; and has appeared on Today, Martha Stewart, and Nightline. He lives in New York with his family. www.agoodfoodday.com
