Combine the art of cooking with the science of nutrition to celebrate the everyday foods that contribute to lasting health, which is of enormous concern today, with the obesity epidemic we are facing.
Packed with powerful nutrients, the 21 Fit Foods are a scrumptious way to help maintain a healthy weight, protect against chronic diseases like cancer and heart disease, and boost your energy. From blueberries to broccoli, soy to salmon, the 21 Fit Foods are your key to good food and good health for life! And they are easy to include in your diet with this helpful guide to eating healthfully, which features:
- • 200 mouthwatering simple recipes from some of America's top chefs
- • Tips on how to shop for the best and freshest ingredients
- • Helpful advice from FoodFit's network of food and nutrition experts
Fit Food is a new kind of cookbook that combines practical nutrition information with delicious healthy recipes from nationally-recognized chefs. At the heart of the book is a unique collection of 200 simple and delicious healthy recipes, all created by top chefs. Your clients are looking for the practical solutions to healthy eating and sensible weight loss, and Fit Food provides expert advice and recipe guidance. The healthy foods described in the book reflect the recently released U.S. Dietary Guidelines, which emphasize a diet with plenty of fruits, vegetables and whole grains.
The Fit Food book is solidly based in science providing a roadmap for healthy eating by providing easy and tasty recipes that use the 21 "fit foods." From asparagus to zucchini, and beans to yogurt, Fit Food offers the latest information on each food's connection to nutrition and health as well as tips on what to look for in the market, how to store and prepare foods, and best uses of each food. Fit Food makes a great client incentive and a wonderful nutritional reference for your professional library.
Written by Ellen Haas, FoodFit founder and former under secretary of Agriculture for Food, Nutrition and Consumer Services (1993-1997) at the USDA with a foreword by Dr. George Blackburn, MD, Ph.D. Associate Director of Nutrition, Harvard University Medical Center.