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Dr Gillian McKeith's You Are What You Eat Cookbook: Over 150 Healthy and Delicious Recipes Review
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When you make the recipes, especially the soups, they yield a very large portion. I Make two or three soups a week, freeze them in containers and take them to work with me. I find I do not waste as much if I freeze everthing in portion size containers.
If you purchase this cookbook, a blender is necessary and a food processor is even better. The recipes are easy, but everything is made with fresh vegetables and there is A LOT of peeling and chopping..(another reason I cook on the weekends and freeze everything)
If you are American, the cookbook lists all ingrediants in grams and liters, I printed a conversion chart on the internet, so I know how many ounces are in an item. The oven temperatures are listed in celsius, but you can also print a conversion list to Farenheit. Last but not least, The British call eggplants an aubergine and a zucchine a courgette. You may have to do a search on the name of a food if it is unfamiliar to you, I laughed pretty hard when I did a search for courgettes and Zucchini was listed.
This cookbook is my refernce now, I have learned to combine foods I would never dream of combining and since I began eating her recipes at most of my meals (Not all! I still love steak once in a while) I can honestly say I feel better than I have in years... The main reason I will continue preparing her recipes is because of the huge impact it has made to my health and well being.
Dr Gillian McKeith's You Are What You Eat Cookbook: Over 150 Healthy and Delicious Recipes Overview
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