Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle: A Cookbook

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(as of Dec 07, 2023 12:30:57 UTC – Details)

Cook, eat, and be fit with 200 recipes from Bobby Flay, whose approach to healthy eating is all about flavor—not eliminating anything from your diet.
 
With a profession that has him constantly developing and tasting new recipes, chef Bobby Flay does not eschew any foods: bread, bacon, and butter are still all on the table. His secret to staying healthy is to have on hand an arsenal of low-calorie flavor bombs—like rubs, relishes, and marinades—to transform lean proteins, whole grains, and fresh produce into craveworthy meals at home. In Bobby Flay Fit, Bobby shares smoothies and juices, breakfast bowls, snacks to fuel workouts, hearty salads, nourishing soups, satisfying dinners, and lightened-up desserts. With fitness tips and a look into the chef’s daily healthy routines, this cookbook is for those who want to eat right without overhauling their pantries or sacrificing taste.

From the Publisher

Kalbi-Style Flank Steak with Cucumber Kimchi in Lettuce Leaves

I learned to make this recipe from a Korean woman on the set of my show Grill It! many years ago. It achieves that perfect balance of sweet, salty, and spicy, with some fresh and crunchy elements to boot. With tons of spice, this dish is so flavorful that a little goes a long way. Satisfaction guaranteed.

Steak ¼ cup low-sodium tamari or soy sauce 1 tablespoon toasted sesame oil 1 small ripe Asian pear, peeled and grated 1 tablespoon gochujang (chile paste) 1 tablespoon honey or pure maple syrup 2 garlic cloves, chopped 1 tablespoon finely grated peeled fresh ginger 1½ pounds flank steak

Recipe | Serves 6

1. Marinate the steak: In a small bowl, whisk together the tamari, sesame oil, pear, gochujang, honey, garlic, and ginger. Put the steak in a baking dish, add the marinade, and turn to coat. Cover and marinate in the refrigerator for at least 4 hours and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.

2. Make the kimchi: In a medium bowl, whisk together the vinegar, tamari, sugar, ginger, gochujang, and sesame oil. Add the cucumbers, onion, and sesame seeds and toss to combine. Cover and refrigerate for at least 1 hour and up to 8 hours.

3. Grill the steak: Heat the grill to high or a grill pan over high heat.

4. Remove the steak from the marinade and pat dry with paper towels. Grill until both sides are golden brown and the steak is cooked to medium-rare, about 12 minutes. Remove from the grill, tent loosely with foil, and let rest for 10 minutes before slicing against the grain. Serve in lettuce leaves topped with the cucumber kimchi. Garnish with cilantro.

Per serving: Calories 239; Protein 24g; Carbohydrates 6g; Dietary Fiber 0g; Sugar 4g; Total Fat 13g; Saturated Fat 5g

Cucumber Kimchi ½ cup rice wine vinegar 2 tablespoons low-sodium tamari or soy sauce 2 teaspoons sugar 2 teaspoons finely grated peeled fresh ginger 1 tablespoon gochujang (chile paste), or more to taste 1 teaspoon toasted sesame oil 4 Kirby cucumbers, thinly sliced 1 small white onion, thinly sliced 1 tablespoon toasted sesame seeds 2 heads of butter lettuce, leaves separated Fresh cilantro, for garnish

‘Grilled Cheese’ and Tomato Soup

Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas

Olive Oil Brownies with Toasted Bread Crumbs

Publisher ‏ : ‎ Clarkson Potter; NO-VALUE edition (December 5, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 0385345933
ISBN-13 ‏ : ‎ 978-0385345934
Item Weight ‏ : ‎ 2.28 pounds
Dimensions ‏ : ‎ 7.8 x 0.91 x 10.27 inches