Great Food Fast: Dietitians of Canada

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9780778800187: Great Food Fast: Dietitians of Canada

Everyone wants healthy, delicious home-cooked meals. But faced with the demands of a busy day, it's hard to resist the convenience of take-out or commercially prepared foods. Great food -- or fast food? Well, now you can have both.

With Great Food Fast, you can enjoy breakfasts, lunches, snacks and dinners that taste better -- and are better for you -- than just about any so-called 'convenience foods.' And you can prepare them in surprisingly little time.

Get off to a great start with Salsa Fresca Omelettes or Orange-Apricot Oatmeal Scones. At midday, use the office or school microwave to make home-cooked Lunch Box Chili Bean and Rice. Fast and easy main meals include Salmon with Roasted Vegetables or Crowd-Pleasing Vegetarian Chili or Skillet Pork Chops with Sweet Potatoes and Couscous. And for the perfect end to an effortless meal, try Apricot Bread Pudding or Orange Crème Caramel.

As you'd expect from Dietitians of Canada, these recipes are nutritionally balanced, but never at the expense of great taste and pure eating pleasure. (That's also an important part of healthy eating!) They're also designed to accommodate real life, where hectic schedules leave little time for elaborate food preparation.

With Great Food Fast, you'll discover that good nutrition doesn't require a lot of work -- and it tastes great!

"synopsis" may belong to another edition of this title.

About the Author:

Bev Callaghan, RD, is an experienced food writer and dietitian. She has written frequently for a number of national magazine, including Canadian Living and Homemaker's. She was most recently co-author of the book, Suppertime Survival.

Lynn Roblin, M.Sc., RD, worked as a public health nutritionist before becoming an independent nutrition consultant and writer. Her articles have appeared in Canadian Living, Homemaker's and Kidsworld. She currently writes a weekly nutrition column for the Toronto Star.

Excerpt. Reprinted by permission. All rights reserved.:

Swiss Chard Frittata in a Pita

4 eggs
1 tbsp (15 mL) water
1 tsp (5 mL) olive oil
1/4 cup (50 mL) chopped onions
1/2 tsp (2 mL) minced garlic
2 cups (500 mL) packed chopped Swiss chard
2 tbsp (25 mL) chopped fresh basil (or 1/2 tsp [2 mL] dried)
2 small (6 inch [15 cm]) pita breads

1. In a small bowl, whisk together eggs and water. Set aside

2. In a small 8-inch (20 cm) nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook for 1 to 2 minutes. Stir in chard and basil (it will cook down; if necessary, add it in 2 batches); cook for 3 to 4 minutes or until chard is wilted. Remove from pan; set aside.

3. Wipe skillet and place over medium heat. Add half the chard mixture and half the egg mixture. Cook for 3 to 5 minutes or until browned on the bottom with some of the top still not set; sprinkle with cheese. Flip frittata over; cook for 1 to 2 minutes or until browned and completely set. Remove from pan and cut in half. Repeat procedure with remaining ingredients to make second frittata.

4. Cut pitas in half; place frittat halves inside each half.

"About this title" may belong to another edition of this title.

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