No pasta? No dessert? No way! Everything in moderation, says
Rachael Ray. After all, some days only chocolate or
spaghetti will hit the spot.
In Rachael Ray’s
30-Minute Get Real Meals, the bestselling cookbook
author and Food Network star serves up another helping of
creative, hassle-free recipes that are ready to rock your
tastebuds in less than thirty minutes. The latest addition
to Rachael’s runaway hit series of 30-Minute Meals cookbooks
is designed for cooks who want to look and feel great but
long for the fun and the flavor that’s missing from their
extreme low-carb meals. Why fill your shopping cart and your
stomach with processed, low-carb cereals and breads that
taste like cardboard when you can eat the foods you crave?
Here, at last, are recipes for those who just cannot and
will not live totally carb-free: Pasta dinners made mostly
with proteins and vegetables and only a couple of ounces of
pasta per servings, fresh Thai and Mexican lettuce wraps,
take-out-style stir-frys, and tons of burger ideas—with and
without the buns. And when you’ve just got to satisfy that
sweet tooth, even nonbakers (like Rachael) will flip for
Nutty Creamsicle Pie, Stuffed Roasted Strawberries, and
other surprisingly easy dessert recipes.
With more
than 150 new dishes, plenty of time-saving tips, and a
generous serving of Rachael's “you can do it” attitude,
30-Minute Get Real Meals proves you don’t have to go
to extremes to eat healthy.
Rachael Ray confesses
that there’s pasta in her pantry, and she isn’t afraid to
admit that chili is just an excuse to snack on corn chips.
On the other hand, she also confesses that it’s more fun to
shop for clothes when she’s eating fewer carbs. So what’s a
carb-frustrated cook to do these days? Don’t go to extremes,
says the force of nature behind Food Network’s 30-Minute
Meals. Get real! With a little creativity and less than
half an hour, now you can watch your carbs and eat them,
too. Satisfy your carb-starved cravings and still mind that
waistline with more than 150 healthy, delicious
recipes—including Rachael’s first-ever section devoted just
to desserts:
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