If You're Curious About Going Keto, This Is The Cookbook You Need To Get Started
The keto diet has been massively popular in the last few years, and for good reason: It’s the go-to diet of celebs like Halle Berry, Savannah Guthrie, and Jenna Jameson, and it’s been shown to lead to major weight loss for many women who’ve tried it. The thing is, going from eating whatever you want to sticking to a pretty rigid low-carb, high-fat diet can be a little tricky. And if you’ve heard that you’ll have to give up ALL your carb-y favorites (RIP bread), you might be hesitant to jump on the keto diet bandwagon.
That’s where solid keto cookbooks come in, and the new one from the editors of Women’s Health is specifically aimed at making cooking keto as easy—and delicious—as possible. Keto Made Simple has tons of options to help even the pickiest eaters, and beginner cooks, follow the keto diet, and enjoy every minute of it.
The cookbook: Women’s Health Keto Made Simple (Hearst Specials)
The authors: This book is curated by the editors of Women’s Health, who write about the benefits of the keto diet daily, and work with keto nutritionists and recipe developers to provide readers with the most up-to-date keto research, meal planning tips and tasty recipe ideas.
What you’ll get: The book includes more than 70 nutritionist-approved recipes of all kinds, including keto breakfast, lunch, dinner, dessert and snacks. If you’re totally new to keto, this is the book for you; it answers all your questions about what the keto diet is, how it works, and the best foods to eat.
Try it before you buy it:
Lemony Brussels Spout Salad
Total time: 25 minutes
Serves: 8
Courtesy
Ingredients:
- 1/4 cup fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp ground black pepper
- 1 lb Brussels sprouts, trimmed and very thinly sliced
- 1 small head romaine lettuce, chopped
- 1/2 cup packed, grated ricotta salata or Pecorino Romano cheese
- 1/2 cup smoked almonds, chopped
Directions:
- In a large bowl, whisk together lemon juice, oil, salt, and pepper; add Brussels sprouts and toss until well coated. Let stand at least 10 minutes or up to 2 hours.
- When ready to serve, add romaine, ricotta salata, and almonds to the bowl with Brussels sprouts; toss to combine.
Per serving: 145 calories, 5 g protein, 8 g carbohydrates, 12 g fat (2 g saturated), 292 mg sodium, 3 g fiber
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