Tuesday, October 27, 2020

The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, SR, CEC, AAC (TLC Book Tour)

 I don’t know about you, but I am always looking for another good cookbook.  It’s even better if the cookbook can help me to eat healthy delicious food.  Being in my forties now and having a mostly sedentary job, this has become particularly important.

 The What to Eat When Cookbook starts with Section 1, “The When Way.”  The quote it starts with is perfect, “Eat only when the sun is up; eat earlier, less later.”  I do make this biggest mistake and eat the most at the end of the day for supper.  This book states that we should be consuming 80 percent of your daily calories before 3 PM.  My Great Grandparents had it right, their large meal of the day was at lunch with a very small supper.  I think the large problem with this right now is having kids who are hungry for a full dinner after 3 PM.

 The book also stresses the three P’s, “plan, prep, and plate.”  It rightly states that many of our unhealthy choices are because we go with what is easiest with our busy lifestyles.  If we plan out our meals a head of time, we will be more successful.  We mostly do this at my house, although we have been known to slip in pizza when are too tired to make dinner. 

 There is also a great chart of what are “YES!” foods and what foods to limit or try not to eat at all.  I thought this was a very handy guide.  It also has a great list on how to get started including recording what you eat for five days to note your patterns, swapping the no foods out, having a large salad ready to eat when you are hungry, etc. 

 Chapter two gives a great list of items to keep stocked in your kitchen at all time including spices, oils & vinegars, produce, meats, nuts, seeds, & grains, dairy, canned & packaged goods other, and tools.  There is also a great chart of ingredient conversions between pounds and cups for cooking certain ingredients.  I also love that there is a great section about sanitation.  I used to teach microbiology and environmental health, so I love that!  There are basics on preparing and cooking. 

 The majority of the book is filled with interesting and tasty recipes.  There are beautiful pictures, prep and cooking times, the amount of servings, the serving size, health information (calories, etc.), ingredients, detailed instructions, helpful tips, and an overall summary of the recipe.  I really liked this.  In particular having the health information right on the recipe really helps when you are on a diet. 

 Our favorite item from this cookbook is really a cooking hack, one recipe discussed getting Salmon burgers at Costco and simply frying them in olive oil with salt.  We picked them up and they are my husband and my favorite now.  My husband likes to make them into sandwiches, and I like them just plain with some salt.  We usually just eat regular salmon, so it is nice to have a different way to get a healthy meat into our diet.  We also tried about a braised mustard chicken and liked that as well.  My husband particularly liked that it was different than are usual chicken dishes and he really liked the onions.

 The one problem with this cookbook was that it was hard to find ingredients for some of the recipes at our small, rural grocery store.  Our kids unfortunately are also not taken with the healthy recipes (besides the Salmon burgers, which they like), but I can see this in particular becoming a favorite as the kids get older.

 Overall, The What to Eat When Cookbook has great recipes, but also great tips on how to eat healthier. 

 Book Source:  Review Copy from National Geographic as part of the TLC Book Tour.  Thank-you!  For more stops on this tour check out this link.

About The What to Eat When Cookbook

• Hardcover: 304 pages  

• Publisher: National Geographic (October 20, 2020) 

 This inspiring cookbook/strategic eating plan--sequel to the wildly popular What to Eat When--offers 125 delectable recipes geared to longevity, weight loss, and success. 

 In their acclaimed lifestyle guide What to Eat When, Dr. Michael Roizen and Dr. Michael Crupain revealed when to eat foods for healthier living, disease prevention, better performance, and a longer life. The key, they assert, is eating breakfast like a king, lunch like a prince, and dinner like a pauper. Now, in this mouthwatering sequel, they deliver 125 recipes to put these lessons into practice. From a fiber-rich pasta dish loaded with healthy and fresh tomatoes and a creamy lemon dip and homemade crackers to satisfy your snack cravings to a salmon burger you'll love to eat for breakfast (yes, breakfast!) and a healthier, decadant chocolate mousse--a treat that also offers hormone-boosting ingredients before you hit the gym. Each dish is paired with practical information about the nutrients and benefits of the ingredients, plus expert cooking tips, what portion size to eat when, and helpful subsitutions. Covering breakfast, lunch, dinner, and dessert--and the best times to eat all four--this highly anticipated sequel to Roizen and Crupain's best-selling eating guide offers a plethora of meals that will get you through the day, and extend your life by years! 

Purchase Links

Amazon | Barnes & Noble

About the Authors

DR. MICHAEL ROIZEN is the Chief Wellness Officer at the Cleveland Clinic, Chief Medical Consultant on The Dr. Oz Show, author of four #1 New York Times best-selling books, and originator of the popular RealAge.com. He is board certified in anesthesiology and internal medicine. He's been recognized with an Ellie, an Emmy, and the Paul G. Rogers Award from the National Library of Medicine for Best Medical Communicator. 

DR. MICHAEL CRUPAIN is the Medical Director of The Dr. Oz Show. He is board certified in preventive medicine, a fellow of the American College of Preventive Medicine, and part-time faculty at the Johns Hopkins Bloomberg School of Public Health. Prior to joining The Dr. Oz Show, he directed food safety testing at Consumer Reports. He is an Emmy award-winning producer and sat on an USDA advisory committee. 

JIM PERKO is the executive chef for the Cleveland Clinic Wellness Institute and the Center for Integrative and Lifestyle Medicine. A graduate of The Culinary Institute of America, he has apprenticed for the American Culinary Federation 1976 US Culinary Olympic Team and cooked for scientists on the 1977-78 US Antarctic Expedition. Perko is the founder of the national award-winning program Food Is Knowledge.

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