The Truly Healthy Pescatarian Cookbook: 75 Fresh & Delicious Recipes to Maintain a Healthy Weight

Description

Find and maintain your healthy weight with fresh and delicious recipes from The Truly Healthy Pescatarian Cookbook. The pescatarian diet offers a healthy, balanced approach to achieving and sustaining your ideal weight. In The Truly Healthy Pescatarian Cookbook, you'll learn how to support your health goals with deliciously nutritious recipes that make losing weight-and keeping it off-an enriching and fulfilling experience. From setting weight loss goals to establishing healthy lifestyle routines, this pescatarian cookbook takes a holistic approach to real, sustainable change. Complete with 75 plant-forward and protein packed recipes, The Truly Healthy Pescatarian Cookbook is your total reference for achieving and maintaining a healthy weight on the pescatarian diet. The Truly Healthy Pescatarian Cookbook includes:An introduction that explains the basic principles and benefits of the pescatarian diet, and includes helpful FAQ and guidance for pantry prep.Weight loss 101 that helps you identify your ideal calorie intake, set personal weight goals, and establish healthy lifestyle routines.75 recipes for breakfasts, soups and salads, vegetarian mains, seafood mains, snacks and sides, and desserts. With recipes like Tex-Mex Tempeh Veggie Skillet and Seafood Paella with Sweet Plantains, The Truly Healthy Pescatarian Cookbook is your complete resource to eat healthy meals that make you look and feel great on the pescatarian diet. Contents Introduction Chapter 1: The Truly Healthy Pescatarian Diet Chapter 2: Your Pescatarian Kitchen Chapter 3: Finding and Maintaining Your Naturally Healthy Weight Chapter 4: Breakfasts Baked Egg and Smoked Salmon Stuffed Avocado Caprese Egg Muffin Cups Smoked Whitefish Bagel Chips Tomato and Herb Baked Ricotta Toast Loaded Avocado Sweet Potato “Toast” Creamy Slow-Cooked Apple Cinnamon Oatmeal Smoked Trout with Caper Cream Cheese Rise-and-Shine Green Smoothie Bowl Chapter 5: Soups and Salads Corn Bisque with Smoked Chili Oil and Crab Peach-Melon Gazpacho with Grilled Shrimp Roasted Tomato and Basil Soup Quinoa Miso Broth Bowl with Cod Southwestern Butternut Squash Soup Freekeh Salad with Arugula and Peaches Seared Tuna Salad with Wheat Berries and Wasabi Vinaigrette Citrusy Endive Salad with Toasted Pistachios Watermelon and Avocado Salad with Tomatoes, Roasted Corn, and Fresh Herbs Cajun Shrimp Salad with Mango-Peach Salsa Baked Salmon Salad with Strawberry and Lemon Poppy Seed Dressing Honey Barbeque Salmon Cobb Salad with Citrus Vinaigrette Chapter 6: Vegetarian Mains Spicy Tempeh Stir-Fry Chickpea and Sweet Potato Coconut Curry Tex-Mex Tempeh Veggie Skillet Stove-Top Green Chili with Quinoa Quinoa and Goat Cheese Stuffed Sweet Potato Loaded Veggie Quesadillas Veggie Pad Thai with Tofu and Zucchini Ribbons Caramelized Pear and Pomegranate Salad Pizza Zucchini Lasagna Fattoush Nachos with Hummus Drizzle Baked Eggs, Tomato, and White Bean Ragu with Cilantro Pesto Baked Falafel with Simple Greek Yogurt Dill Sauce Lentil and Quinoa Tacos Chapter 7: Seafood Mains Pan-Seared Scallops Over Puréed Leeks Panko-Crusted Seasoned Cod with Crunchy Asparagus Miso-Glazed Salmon Over Sautéed Garlic Bok Choy Pistachio-Crusted Salmon Bouillabaisse Shrimp Summer Rolls with Spicy Peanut Sauce Zucchini Linguine and White Clam Sauce Thai Mussels Salmon Cakes with Old Bay Yogurt Dipping Sauce Zucchini Noodle and Shrimp Stir-Fry Cauliflower Fried Rice Baked Fish Sticks with Easy Honey Mustard Herbed Cod with Summer Vegetables Sole en Papillote Tikka Masala Spiced Cod New England Style Steamers Grilled Mahi-Mahi Wrap Seafood Paella with Sweet Plantains Seared Sea Bass with Caponata Shrimp and Pesto Grilled Pizza Halibut with Shaved Fennel and Citrus Salad Lemony Flounder with Creamy Cashew Alfredo Zucchini Noodles Chapter 8: Snacks and Sides Quinoa Salsa with Mango and Black Beans Baked Ricotta with Basil-Pistachio Pesto Turmeric-Spiced Crispy Cauliflower Cucumber Shrimp Bites with Spicy Mayo Salmon and Roasted Eggplant Dip Baked Avocado Fries with Chipotle Aioli Roasted Carrots with Spiced Yogurt and Granola Tuna and Hummus Stuffed Mini Peppers Butternut Squash Mac and Cheese Spiced Crab Guacamole Thai Red Curry Cauliflower “Wings” Roasted Brussels Sprouts with Baked Apples Chapter 9: Desserts Strawberry Cheesecake Bites Roasted Figs with Honey and Mascarpone Cheese Chocolate Hummus Brownie Cake Pops Baked Pears Stuffed with Yogurt and Granola Strawberry Mug Cake Protein-Packed Chocolate Mousse Cookieless Cookie Dough The Dirty Dozen™ and the Clean Fifteen™ Measurement Conversions Resources References About the Author