The groundbreaking Whole30 program has helped countless people transform their lives by bringing them better sleep, more energy, fewer cravings, weight loss, and new healthy habits that last a lifetime. Read more...
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The groundbreaking Whole30 program has helped countless people transform their lives by bringing them better sleep, more energy, fewer cravings, weight loss, and new healthy habits that last a lifetime. In this cookbook, best-selling author and Whole30 co-creator Melissa Hartwig delivers over 150 all-new recipes to help readers prepare delicious, healthy meals during their Whole30 and beyond.
- More than 150 recipes for main dishes, sides, dressings, and sauces
- Tips to simplify, plan, and prepare meals to save time and money
- Variations to turn one easy dish into two or three meals
Whether you've done the Whole30 once or five times--or just want to make a variety of satisfying, nourishing meals--this book will inspire you to change your life in 30 days with the Whole30 program.
- ISBN-13: 9780544854413
- ISBN-10: 0544854411
- Publisher: Houghton Mifflin
- Publish Date: December 2016
- Page Count: 309
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-11-07
- Reviewer: Staff
Hartwig, a sports nutritionist and cocreator of the Whole30 diet plan, packs her fourth book on the subject with 150 recipes that are, as the cover proclaims in all-caps, totally compliant. That means heavy emphasis on eggs, meat, fish, and fresh vegetables, but no grains, dairy, legumes or added sugars. Whether or not one buys into Whole30, there is no denying that Hartwig has come up with a clever array of healthy and flavorful dishes. Highlights include Asian beef zoodle (zucchini noodles) soup, which is similar to Vietnamese pho but uses zucchini noodles, and grilled Jamaican jerk salmon with fresh mango salsa. Many of the recipes come courtesy of guest cooks from various food blogs. For instance, Michelle Smith, from the Whole Smiths blog, contributes cherry-chipotle BBQ chicken thighs, with the fruit providing the sweetness and ground chipotle bringing the heat. Veteran food and cocktail photographer Brent Herrig drives home the point that a burger served on a tomato slice is as delectable as one on a bun, and that meatballs do just fine in a cream sauce made with coconut milk. (Dec.)