Home Cooking and Diets

28 Days of Clean Eating: The Healthy Way to Kick Dieting Forever


English | December 1, 2014 | ISBN: 0989558681 | EPUB | 328 Pages | 26.7 MB

Clean Eating Is Easy. Now Clean Meal Planning Is, Too.

The beauty of eating clean is that it just makes sense?Cfresh, whole foods are by nature delicious and nutritious. If only deciding what to cook for breakfast, lunch, and dinner were as simple.

Now it is, with a 28-day meal plan developed by the creators of New York Times bestseller Clean Eating Made Simple. In these pages, you'll find:

Weekly menus of breakfast, lunch, and dinner recipes?Ceven snacks and dessert
Grocery shopping lists and the exact amounts you'll need to buy for the week. No waste!
Prep ahead tips to make a week's worth of cooking completely doable.

These 150 recipes prove that when you consume the best ingredients in sensible amounts, you don't need to take extreme measures to cut fat, calories, and sugar. It's never been easier to start and stick to clean eating?Cand clean your plate in the process.

Recipes include: Eggs Poached in Spicy Tomato Sauce * Beef and Goat Cheese Quesadillas * Vietnamese Tofu Lettuce Wraps * Grilled Scallops with Mango Salsa and Grilled Zucchini * Braised Pork Loin with Dried Figs and Roasted Asparagus * Sausage, Lentil, and Kale Stew * Carrot Cake Cupcakes, and much more!


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Blackwell Publishing | ISBN: 0632064781 | 2004-11-01 | 448 pages | PDF | 5 Mb This single-source reference draws together the current knowledge of the vitamins' biological properties in the context of human nutrition. Vitamins are co-enzymes, antioxidants or precursors of hormones and are therefore involved in a great many biochemical and physiological processes. They play a vital role in the maintenance of health, and there is evidence that dietary sources of vitamins have beneficial effects in the prevention of heart-related diseases, bone diseases and possibly cancer. Following introductory chapters on historical and nutritional aspects of vitamins, the next four chapters cover relevant and detailed aspects of physiology and functional anatomy, biochemistry, immunology and the regulation of protein synthesis by nuclear hormone receptors. These background chapters, supported by a glossary of terms, provide the scientific principles upon which vitamin functions are based. The following thirteen chapters deal with each vitamin in turn. Subject areas include chemical structure, intestinal absorption, transport, metabolism, biochemical and physiological actions, immunoregulatory properties, deficiency-related diseases and potential toxicity. An extensive bibliography refers the reader to the original research literature. Vitamins is aimed at nutritionists, biochemists, physiologists and physicians whether they be researchers, teachers or students. Food scientists, food technologists and many others working in the health professions will also find much of use and interest in the book. The inclusion of the theoretical principles in the background chapters makes the book an ideal starting point for those working outside the area who need a solid overview of the subject.

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