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Nealy Fischer - Food you want: for the life you crave

Here you can read online Nealy Fischer - Food you want: for the life you crave full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2019, publisher: Hachette Books;Da Capo Press, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

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A wellness visionary who serves up super-food! (Mark Hyman, MD) shares her tips, secrets, and +100 gluten-free recipes for living a healthy, flexible life-in the kitchen and out. Whether youre a parent feeding family of 6 or cooking for 1 or 2, youre probably busy-really busy-juggling all of lifes obligations. And you probably just want to sit down for a meal of food you truly want-craveable, healthy food that makes you feel as good as it tastes. With more than 100 clean, fresh, gluten-free recipes, Food You Want helps you create healthy, energizing dishes, all while saving time and banishing meal prep stress. With Nealys Flexible Flips, you can mix, match, and substitute ingredients. Some Flips health-ify recipes (pizza quiche that tastes just like a real slice of pizza); other Flips transform taste, showing you that healthy can always equal delicious. Have a Flop No worries-there are Flips for those too. With Nealys flexible, adaptable system youll have a simpler recipe for success, both in and out of the kitchen. You can make each meal-and each day-less harried and more enjoyable.

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Copyright 2019 by Nealy Fischer Cover design by Ashley Lima Cover image Aubrie - photo 2

Copyright 2019 by Nealy Fischer Cover design by Ashley Lima Cover image Aubrie - photo 3

Copyright 2019 by Nealy Fischer

Cover design by Ashley Lima

Cover image Aubrie Pick

Cover copyright 2019 Hachette Book Group, Inc.

Hachette Book Group supports the right to free expression and the value of copyright. The purpose of copyright is to encourage writers and artists to produce the creative works that enrich our culture.

The scanning, uploading, and distribution of this book without permission is a theft of the authors intellectual property. If you would like permission to use material from the book (other than for review purposes), please contact permissions@hbgusa.com. Thank you for your support of the authors rights.

Da Capo Press

Hachette Book Group

1290 Avenue of the Americas, New York, NY 10104

www.dacapopress.com

@DaCapoPress

First Edition: April 2019

Published by Da Capo Press, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

The Hachette Speakers Bureau provides a wide range of authors for speaking events. To find out more, go to www.hachettespeakersbureau.com or call (866) 376-6591.

The publisher is not responsible for websites (or their content) that are not owned by the publisher.

Writing and recipe development with Ann Volkwein.

Photography by Aubrie Pick.

Library of Congress Cataloging-in-Publication Data has been applied for.

ISBNs: 978-0-7382-8484-2 (hardcover); 978-0-7382-8485-9 (ebook)

E3-20190406-JV-NF-ORI

FOR BEN EITAN AYLA AND LIAM You are the best things weve cooked up - photo 4

FOR BEN, EITAN, AYLA, AND LIAM

You are the best things weve cooked up.

One day after leafing through my 300th cookbook I realized I was hungry for - photo 5
One day after leafing through my 300th cookbook I realized I was hungry for - photo 6

One day, after leafing through my 300th cookbook, I realized I was hungry for more than just another recipe for chicken or chocolate cake, or another collection of 110 dishes and someone elses formula for success. I wanted more out of those pagesI was hungry for flexible food that satisfied the robust lifestyle I craved.

I wished a recipe would tell me what is most essential, what is absolutely necessary to create the best dish, upfront, to set me up for success. I also yearned for options. What do I do if I dont have an ingredient or the right equipment that a recipe calls for? How do I put gorgeous food on the table without slaving all day in the kitchen? I longed for a cookbook that would help feed me and my family achievable meals, our way.

So I set out to write that book. Im not interested in just teaching you how to be a cook who can follow my recipes. These pages are designed to help you obtain a simpler recipe for success, both in and out of the kitchen. Youll emerge skilled, confident, and armed with newfound creativity that honors your tastes, your dietary needs, and the preferences of those youre looking to nurture and feed.

Many of us feel bound by the standards we impose on ourselves. The unrelenting pressures of todays world can leave us desperate for a secret ingredient to change all of that. My hope is for this book to serve as a blueprint if youre tired of needing to have it allbut still desire a taste of it. After years of trial and error, Ive honed a system (and a way of cooking) that helps make each day less harried and more enjoyable. The key? Flexibility.

Flexibility is about compromisehow to give yourself a break and still come out on topin the kitchen and beyond. Theres a path available to each of us where excellence (not perfection!) is more readily achieved.

But its all easier said than done. I know. Ive been overweight, overworked, and overwhelmed by the intensity of my own life. Starving for perfection and the notion that I needed to fix myself, I went on my first diet when I was just eleven years old. I spent subsequent years following rules: adhering to strict diets and crazy workout regimens to carve a body and lifestyle that were as close to flawless as possible. If I wasnt sipping my way through the Lemonade Diet then I was crunching my way to perfection on the Carrot Diet (yes, all I ate were carrots until my palms turned orange). Ive been macrobiotic, pescatarian, vegetarian, vegan, and iterations in between. And if I fell off a diet, it was into a vat of cookie dough. Sound familiar? After years of bouncing between extremes, I had finally had enough.

My turning point toward a gentler, more constructive path came during my years of practicing and teaching yoga. (Where else do you think the term flexible came from?) The practice taught me to slow down, worry less, and appreciate more. While teaching my students how to bend, I came to understand that strength is the foundation of flexibility. We first have to be skilled in the rules, and become strong in them, in order to bend. The same principles apply to cooking.

When you think about it, the deep fulfillment we get from our day-to-day routine is intensified in those moments when were confident enough in our course to veer from it. Thats the essence of flexibility, and thats when we are truly free.

If your family is anything like mine, understanding how to swap key ingredients and throw meals together with limited time and resources is a lifesaver. Im a kale-eating woman married to a burger-loving man. I cook for four kids whose tastes range from white food only, with nothing touching anything else on the plate, to daily doses of cereals and sweets, and their preferences change as often as they change their muddy soccer shoes. Their dietary needs have been the catalyst for innovative meal planning.

When we entertain, we cater to guests with diverse tastes and dietary restrictions. If I didnt have my organized but flexible road map down pat (more on that in ), I would not feel confident enough to customize and improvise as I go. I apply years of trial and error in that realm, and have lived through and triumphed over some pretty crazy food challenges, including ingredient swapping across continents, raising four children in Asia, and keeping myself and my family healthy while juggling business, motherhood, and marriage.

These pages are infused with craveable global recipes inspired by our life in Asia and Israel, summertime on a ranch in Montana, my Jewish heritage, as well as my curiosity and culinary travels. Recipes often include complementary opposites that combine to create something thats uniquely yours (think Thai spring rolls dipped in Mediterranean tahiniwhy not?). Youll find the food in this book mostly healthy, sometimes indulgent, and always flexibly delicious.

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