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From Barnes & NobleThe Barnes & Noble Review
You have to respect a chef who's gone from a size 22 to a size 8 on her own spa cuisine. Kathleen Daelemans, whose Cooking Thin show appears on the Food Network, did just that at her luxury spa restaurant in Maui, Hawaii, and got critical raves in the process. Whether you want to lose weight or just add some healthy recipes to your repertoire, you'll enjoy the 200 delicious-looking recipes in her book.
At the spa, Chef Kathleen's rules were simple: No one had to weigh or measure food; the "d" word -- diet -- was never mentioned; and every meal or snack time was an opportunity to get in good calories. She uses the same approach in her book.
Chef Kathleen starts off by giving the reader a big motivational talk, delivered in a casual, sassy tone. She encourages the basics of weight loss: exercise, caution with portion sizes, and proper organization, from having the right foods in the freezer to appealingly cut and washed fresh vegetables at eye level in the refrigerator. "Start with foods you like and weave in foods you know you should be eating," she advises. "Dump anything from your diet you're not passionate about."
Now on to the recipes: Chef Kathleen has a lot of good low-fat tricks to teach. There's a Roasted Vegetable Soup that gets deglazed right from the cookie sheet; a Spaghetti and Meatballs dish that the whole family can enjoy; lots of good vegetable and salad dishes, and an Instant Chocolate Banana Ice Cream made with frozen bananas, milk, and cocoa. She's figured out beet chips, parsnip chips, and Quick-Chocolate-Fix Candies made with chocolate chips, toasted almonds, and dried cherries or raisins. Most recipes also offer shortcuts for preparation or advice on how to extend the leftovers into another dish. (Ginger Curwen)