Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle

Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle


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Product Details

ISBN-13: 9780385345934
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 12/05/2017
Pages: 256
Sales rank: 29,376
Product dimensions: 10.10(w) x 7.30(h) x 0.90(d)

About the Author

BOBBY FLAY, New York Times bestselling author and lifelong runner, is the chef-owner of the fine-dining restaurants Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak and numerous Bobby’s Burger Palaces. He is the host of many popular cooking shows on Food Network—from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Beat Bobby Flay, and Food Network Star—as well as Brunch @ Bobby’s on Cooking Channel and the online series Bobby Flay Fit.

Read an Excerpt

Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas
Does the world really need yet another kale salad? Yes. Kale is just so good and so good for you (full of calcium and vitamins A, K, and C) that I couldn’t resist. Plus, this salad couldn’t be simpler or more satisfying. Let the dressed kale sit at room temperature or in the refrigerator for a few hours before you serve it for a softer, gentler salad, or serve it right away and enjoy it in its naturally crunchy state.
Caramelized Onion
2 tablespoons olive oil
1 large sweet onion, halved and thinly sliced
¼ cup apple cider vinegar
Kosher salt and freshly ground black pepper
Kale Salad
½ teaspoon yellow mustard seeds
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 ounces curly kale, stemmed, leaves finely shredded
1 cup Roasted Chickpeas (page 86), seasoned with paprika and ground coriander
Caramelize the onion: In a large nonstick sauté pan, heat the oil over medium heat until it begins to shimmer. Add the onion and cook, slowly, until the onion begins to caramelize and turn lightly golden brown, about 20 minutes. Add the vinegar and continue cooking until the onion is deep golden brown, 10 minutes. Season with salt and pepper.
2. Start the salad: Heat a small pan over low heat, add the mustard seeds, and cook, shaking the pan a few times, until toasted lightly, about 3 minutes. Remove and let cool slightly.
3. In a large bowl, whisk together the vinegar, mustard, and salt and pepper to taste. Add the oil slowly, whisking to emulsify. Stir in the mustard seeds. Add the kale and toss with tongs until completely dressed. Let sit at room temperature for at least 15 minutes.
4. Transfer to a platter and top with the caramelized onion and the roasted chickpeas.

PER SERVING: Calories 284; Protein 5g; Carbohydrates 20g; Dietary Fiber 5g; Sugar 4g; Total Fat 21g; Saturated Fat 3g

Table of Contents

A Way of Life 11

Healthy Basics 15


Basic Vinaigrette 16

Mustard Vinaigrette 16

Mustard-Herb Vinaigrette 16

Pomegranate-Mustard Vinaigrette 16

Buttermilk Dressing 17

Blue Cheese Dressing 17

Green Goddess Dressing 17

Carrot-Ginger Vinaigrette 18

Nutty Vinaigrette 18

Cilantro-Peanut Vinaigrette 18

Sauces, Salsas, and Relishes

Pico de Gallo 20

Cooked Tomato Salsa 21

Avocado Crema 21

Cilantro-Spice Avocado Crema 21

Tzatziki 21

Feta Tzatziki 24

Radish Tzatziki 24

Cherry Tomato Tzatziki 24

Herbed Tzatziki 24

Guacamole 25

Tomatillo Guacamole 25

Curry Sauce 26

Peanut Red Curry Sauce 26

Pepper Curry Sauce 26

Green Herb Green Curry Sauce 26

Muhammara 27

Mustard-Mint Glaze 27

Ancho Honey Glaze 28

Green Harissa 28

Roasted Red Pepper Tomato Sauce 29


Pickled Chiles 32

Pickled Red Onions 32

Pickled Beets 33

Pickled Radishes 33

Pickled Green Onions 34

Pickled Saffron Shallots 34

Spice Rubs

Mediterranean Spice Rub 35

Adobo Seasoning 36

Spanish Spice Rub 36

Steak Rub 37


Crispy Whole-Wheat Couscous 39

Quinoa Croutons 40

Sweetened Quinoa Croutons 40

Baked Tofu Croutons 41

Frico 42

Sesame Frico 42

Fines Herbes Frico 42

Manchego-Smoked Paprika Frico 42

Spiced Almonds 43

Rice, Grains, and Beans

Quinoa 46

Farro 46

Brown Rice 46

Wild Rice 46

Wheat Berries 46

Pearl Barley 46

Beans 47

Meat, Poultry, and Fish

Pan-Seared or Grilled Strip Steak 48

Pan-Seared or Grilled Chicken Breast or Chicken Thighs 48

Pan-Seared or Grilled Fish 49

Pan-Seared or Grilled Shrimp or Scallops 49

Breakfast 51

Vanilla Date Smoothie with Nutmeg and Orange 52

Roasted Peach and Pistachio Smoothie 54

Easy Being Green Smoothie 55

Coffee Hazelnut Smoothie 56

Coffee Chunky Monkey Smoothie 56

Blueberry-Pomegranate Smoothie Soup with Quinoa Croutons 57

Persian Baked Omelet with Fresh Herbs 58

Baked Egg Muffins with Piperade and Garlic Bread Crumbs 60

Avocado Toast with Red Chile and Cilantro 61

Israeli Breakfast Sandwich 63

Savory Yogurt Bowl with Chickpeas, Cucumber, and Beets 64

Homemade Toasted Muesli Three Ways

Toasted Muesli 67

Overnight Muesli with Banana Yogurt Cream 68

Warm Apple Muesli Porridge 68

Muesli Bites with Toasted Coconut 69

PB&J Cream of Wheat 70

Maple-Cashew Cream of Wheat 70

Overnight Oatmeal Three Ways

Overnight Oatmeal 73

Savory Oatmeal with Poached Egg, Parmesan, and Bacon 73

Oatmeal with Ricotta, Chocolate, Orange, and Pistachio 74

Oatmeal with Apricot, Tahini, and Sesame 74

Whole-Wheat Muesli Pancakes with Maple Pear Butter 75

Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream 77

Mini Zucchini-Banana Muffins with Berry Chia Dam 78

Oatmeal Breakfast Cookies 81

Energy Boosters and Snacks 83

Vanilla Bean and Espresso Granola 84

Roasted Chickpeas 86

Cinnamon-Sugar Roasted Chickpeas 86

Raspberry-White Peach Granola Poppers 87

Peanut Butter-Chocolate Energy Bites 88

Mango Upside-Down Granola Bars with Macadamia and Coconut 91

Apple Cider Caramel Apples with Walnuts 93

Roasted Edamame with Garlic Chips 94

Half a Dozen Baked Chip Recipes

Baked Tortilla Chips 97

Baked Chile Cheese Tortilla Chips 97

Baked Pita Chips 98

Baked Vegetable Chips 98

Baked Taro Chips 98

Baked Collard Chips 98

Jicama with Chile, Salt, and Lime 99

Flavored Popcorn

Perfectly Popped Corn 100

Coconut-Curry Popcorn 101

Ancho Kettle Popcorn 101

Three Hummus Recipes

Spicy Black Bean-Lime Hummus 102

Avocado-Jalapeno Hummus 104

Roasted Carrot and Harissa Hummus with Dill 105

Four Iced Teas

Lime Rickey-Black Cherry Ice Green Tea 106

Sangria Tea Sparkler 108

Apple-Spice Tisane 108

Watermelon Mint Cooler 109

Lunch 111

Tomato Bread with Green Eggs and Ham 112

Pickled Egg Nicoise Tartine 115

Salmon Gyro with Roasted Tomato-Mustard Seed Tzatziki 116

Yogurt Flatbread 119

Seeded Flatbread 119

Garlic Flatbread 119

Sea Salt Flatbread 119

Cuban Fish Tacos with Mojo Red Cabbage Slaw 120

Greek Fish Tacos with Grape Tomato Relish and Tzatziki Crema 121

Peruvian Ceviche with Popcorn 122

Yellowtail Poke with Mizuna and Taro Chips 123

Sweet Potato and Black Bean Tacos with Pickled Green Onions 124

Roasted Carrot Hummus Salad with Cucumber Vinaigrette and Pita Chips 126

Harvest Salad with Pomegranate Mustard Vinaigrette 127

Shrimp Pad Thai Salad 129

Greek Salad with Herbed Tofu "Feta" 130

Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas 133

Saffron Bulgur Salad with Goat Cheese and Marcona Almond Dressing 134

Shredded Greens with Feta, Dill, and Green Onion 135

Shaved Brussels Sprouts with Pomegranate-Orange Vinaigrette and Pecans 136

Soups 139

Best Vegetable Stock 140

Best Chicken Stock 141

Roasted Lemon Chicken Brodo 142

Red Curry Cauliflower Soup with Cauliflower "Croutons" 145

Vegetarian Chili with Roasted Sweet Potatoes and Pepper Vinegar 146

Mushroom Barley Soup 147

"Grilled Cheese" and Tomato Soup 149

Cream of Tomato Soup 149

Salsa Verde Chicken Soup with Roasted Hominy 150

Moroccan Lamb Chili with Toasted Almond Couscous 152

Dinner 155

Veggie Burger 156

Stuffed Poblano Chiles with Israeli Couscous Ratatouille 159

Eggplant Parmesan Redux 161

Steamed Halibut in Saffron-Tomato Broth 162

Seared Sea Bass with Green Gazpacho Relish 163

Spiced Salmon with Shaved Beet, Fennel, Lemon, and Herbs 164

Slow-Roasted Cod with Avocado Salsa Verde and Pomegranate 167

Slow-Cooked Arctic Char with Broccolini, Capers, and Serrano Pepper 168

Roasted Shrimp with Salsa Calabrese 171

Sautéed Shrimp with Spanish Bread Sauce 172

Grilled Trout with Radicchio and Orange-Almond Vinaigrette 173

Grouper Steamed in Parchment with Martini Relish and Sour Orange Sauce 174

Cod in Spicy Ginger Broth with Mushrooms and Cockles 177

Chicken Adobo with Mustard-Marinated Kale 178

Spanish Spiced Chicken Breast with Spicy Mint Sauce 179

Quinoa con Pollo with Peas and Green Olives 180

Poached Chicken with Salsa Verde 183

Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons 184

Lamb Loin Shawarma with Green Harissa Yogurt and Pickled Vegetables 187

Spanish Spice-Rubbed Lamb Loin with Mustard-Mint Glaze 189

Lamb-Chickpea Patties with Mustard Seed Chermoula 190

Pomegranate and Chile Glazed Pork Carnitas 192

Basil-Rubbed Grilled Pork Tenderloin with Peach Mostarda 194

Grilled Skirt Steak with Tomato-Horseradish Salsa 195

Kalbi-Style Flank Steak with Cucumber Kimchi in Lettuce Leaves 197

Orange Beef and Garlic-Roasted Greens and Brown Rice 198

Sides 201

Broccoli Salad with Anchovy and Vinegar 202

Honey-Mustard Glazed Brussels Sprouts 203

Roasted Broccoli with Roasted Lemon and Parmesan 204

Roasted Green Beans with Tomatoes and Hazelnuts 207

Marinated Zucchini with Caramelized Onions, Tomatoes, and Herbs 208

Roasted Spaghetti Squash with Shallot and Herbs 210

Roasted Padrón Peppers 211

Whole Roasted Cauliflower with Tikka Masala Sauce 213

Mustard Greens with Indian Spices 215

Shredded Veggie Slaw with Celery Seed Vinaigrette 216

Steam-Roasted Cauliflower with Honey, Mint, and Currants 218

Roasted Carrots with Spanish Spices and Harissa Yogurt Sauce 219

Roasted Radishes with Fines Herbes 221

White Bean Colcannon 222

Grilled Radicchio and Kale Sauerkraut Style 223

Spicy Maple-Roasted Hasselback Sweet Potatoes 224

Salt-Roasted Potatoes 227

Lemon-Sage-Roasted Potatoes 227

Roasted Cabbage Steaks with Caraway Vinaigrette 228

Parsnips and Carrots en Papillote with Wine, Maple, and Thyme 231

Roasted Peppers with Garlicky Bread Crumbs 232

Spinach and Tomato Quinoa 233

Dessert 235

Almond Granita with Sour Cherry Compote 236

Coffee-Caramel Yogurt Panna Cotta 237

Banana Split with Spiced Strawberries and Pistachios 238

Bittersweet Maple Bark with Quinoa, Cashews, Apricots, and Cherries 241

Deconstructed Mulled Wine-Poached Pear Crisp 242

Individual New York-Style Strawberry Cheesecake 245

Olive Oil Brownies with Toasted Bread Crumbs 246

Roasted Fruits with Coconut Whipped Cream and Amaretti Crisp 248

Peaches in Sparkling Wine 249

Acknowledgments 251

Index 252

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Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I will admit, the recipes in this book sound intimidating at first, but the truth is they are easy to make and so delicious. You haven't tried anything until you have tried the Israeli Breakfast Sandwich out of this book. It is not only filling, but full of flavor. I made it for brunch for my sister and I had it to celebrate completing the 30 day challenge in the Hungry Chick Dieting Solution book. We are losing weight, we are up to 15 and 17 pounds respectively, and we don't want to jinx it after years of struggling with our weight. We are plotting on the Cuban Fish Tacos for next weekend. In my opinion, Bobby Flay is the one to beat.