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Goodcooking.com Cookbook Review---
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The Best Life Diet
Bob
Greene
278 pages; Hardcover Color Photographs
Simon and Schuster, NY, NY, 2006
Reviewed by, Marcos Limas for Good Cooking, Inc., Early Summer 2007 |
The review---
The Best Life Diet is a good book for people who are
overweight. It is a good book because the book talks
about healthy food and it also says how you can make
it. It explains what days you can eat certain foods,
for people who don’t have control of what they
eat---this would be a great book for them. This book
offers ideas of when to eat and how to eat the food.
It also shows how to go and make each recipe.
It shows recipes and steps for each food. For people
who love to eat, this is a great deal of help. On the
other hand, you only have limited options of food. You
cannot have the same thing twice in a week. It is very
difficult for someone who is overweight to wait for
the same type of delicious food to be ready. Although
for people who are lower weight, it is a problem for
them if they get stuck on the same food.
The recipe I picked is Spicy Beef Fajita with Fire
Roasted Salsa Guacamole. The recipe is easy to make,
fabulous and delicious. It was so good that it left me
speechless! It was so delicious that I wasn’t even
able to describe it in words. There was another recipe
that I made which was very good. It was the Arugula,
Grapefruit and Avocado Salad. When I tested the food I
made, I thought that it was to die for. My whole
family and I couldn’t believe the taste of the food I
made because it tasted like it wasn’t diet-type food.
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Recipes tested---
Spicy Beef Fajitas with Fire Roasted Salsa
Guacamole
 This
guacamole is so good, it'll replace any of your old
recipes. It's made with lots of chopped veggies, which
enhances its flavor and makes it less caloric.
Serves 6
Marinade
3 tablespoons canola oil
3 tablespoons freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 teaspoon pepper
1/2 teaspoon minced garlic Filling
1 1/4 pound flank steak, cut into 3 x 1/4-inch strips*
2 tablespoons canola oil
1 large green pepper, cut into julienne strips (1 cup)
1 large red pepper, cut into julienne strips (1 cup) 1
medium onion, thinly sliced (1/2 cup)
18 small corn tortillas, about 42 calories each
6 servings Fire-Roasted Salsa Guacamole (see the
following recipe)
In medium nonreactive bowl, combine all of the
marinade ingredients; mix them well. Add the steak,
turning to coat all of its sides. Cover; refrigerate
it for at least 3 hours, turning the steak
occasionally. Drain off marinade and discard. In a
12-inch skillet, heat the oil over high heat for 1
minute. Add the marinated steak, green pepper, red
pepper, and onion; stir-fry the contents for 5
minutes, or until the steak is no longer pink and the
vegetables are crisp-tender. Drain.
 Heat
the tortillas as directed on the package. Serve
tortillas alongside steak and pepper mix and Fire
Roasted Salsa Guacamole.
PER SERVING, ABOUT: Calories: 433, Protein: 28 g,
Carbohydrate: 44 g, Dietary Fiber: 8 g, Total Fat: 18
g, Saturated Fat: 4 g, Cholesterol: 35 mg, Calcium:
175 mg, Sodium: 180 mg.
Fire Roasted Salsa Guacamole
You can also serve this with baked tortilla chips or
fresh vegetables.
Serves 12 (1/4 cup each)
Salsa
One 14 1/2 ounce can Muir Glen organic Fire Roasted or
plain diced tomatoes, well drained
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small jalapeno, stemmed, seeded, and finely chopped
Guacamole
3 large ripe avocados (about 1 1/2 pounds), pitted and
peeled
2 tablespoons freshly squeezed lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In a medium bowl, stir the salsa ingredients together.
In another medium bowl, coarsely mash the avocados.
Stir in the remaining guacamole ingredients. Spoon the
guacamole into a shallow serving bowl; top with salsa.
PER SERVING, ABOUT: Calories: 92, Protein: 1 g,
Carbohydrate: 7 g, Dietary Fiber: 4 g, Total Fat: 7 g,
Saturated Fat: 1 g, Cholesterol: 0 mg, Calcium: 14 mg,
Sodium: 201 mg.
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