Disclosure. This post is a review of an e-book I was sent for free. All opinions are my own.
I have received a free e-copy of A New Healthy Life: Balanced Life Cookbook by Christine Robinson to review. I was very pleased to be asked to review this book, as I love getting inspiration of new ideas for what to cook.
Here is the book blurb.
Start your journey to a healthier and more balanced lifestyle with A New Healthy Life: Balanced Life Cookbook. This comprehensive cookbook provides readers with all the tools they need to create delicious, nutritious meals that are quick and easy to prepare. Inside, you’ll find simple recipes, meal planning tips, kitchen tricks, and snack ideas that are designed to help you develop healthy eating habits, while also providing alternatives for individuals with dietary limitations. With this cookbook, you’ll learn to make flavorful, nutrient-rich meals that will nourish your body and fuel your soul.
The first few chapters of this book are talking about healthy eating. It is a good introduction as far as it goes but in my opinion there are key elements that have been overlooked. For instance, there are several references to healthy fats and unhealthy fats, but I didn’t spot any mention of which fats fall into each of those two categories.
As a number of the recipes include olive oil, it would be useful for the introduction to describe how much more healthy it is to purchase cold-pressed extra virgin oil, preferably in the smallest size bottles, versus regular olive oil.
Also the introduction makes it sound like we should avoid fried dishes, but not so. I consider my diet to be healthy and yes I do fry sometimes, dishes like omelette or stir-fry.
And after that initial viewpoint on frying, I was quite surprised that the author had actually included some fried recipes, but even more so, that both her vegetarian stir-fries listed 1 tbsp vegetable oil in the ingredients. All vegetable oils are unhealthy fats in my opinion. Unfortunately they are in many processed products including mayonnaise, another ingredient included in a few of the recipes, which again, along with the vegetable oil, I wouldn’t have expected to see in a cookbook targetted at healthy eating. And yes before you point it out, I know, I do need to revisit my own blogged recipes, as many were written before I attempted to remove all seed oils from my diet.
Thankfully her other fried recipes used olive oil which along with other fruit oils is a healthy fat, but even so, did the frittata, tomato and basil soup, turkey chilli and leman garlic shrimp pasta really need as much as 2 tbsp of olive oil. That quantity sounded quite excessive to me and seemed inconsistent with some of her other recipes which did use less. Personally I am careful to wipe just a smear of either animal fat or extra virgin olive oil in the frying pan. That’s all it needs to avoid the food sticking so long as you heat the pan first.
And I couldn’t understand why the zucchini noodles with pesto and grilled chicken required any oil to be added to the grill pan, let alone 2 tbsp. Isn’t the whole point of grilling, that the food is on top of the grill rack, so that any excess fat drips through?
To note some of the recipes could be made even healthier. For instance, I frequently eat overnight oats, but I’ve never needed to add honey or maple syrup which is suggested here, as the fruit is sweet enough.
Illustrations are important to me in a book and it starts well with a photo to accompany every recipe in the breakfast chapter. But from then onwards, the pictures become very intermittent. 2 for lunch and 1 each for the other chapters. What happened?
Some more proof-reading is required as most of the recipe is missing for Roasted Vegetable Pasta, so I can’t tell if it might have an excessive amount of olive oil. But 1/4 cup sounds like it could be a lot. I always get confused by measurements in cups, as I never know which of my different size cups to choose, so I certainly don’t know how many tbsp, a 1/4 cup equates to.
Whilst I’m on the topic of measurements, oven temperatures are only mentioned in Fahrenheit. It would be much more universal to include Celsius and Gas Mark too, as readers will be frustrated if they have to go online to find out the conversion.
It was good to see a chapter included on Gluten-free and Dairy-free recipes, although with only 3 recipes, it did feel rather a token nod. However, some of the recipes in other chapters would also be suitable for these diets.
It would be useful to include a recipe index and how many servings the recipes are for, as they clearly varied from 1 serving upwards. Not essential but an indication of preparation time would be useful too.
So does Healthy Eating mean we can’t have dessert? There was no dessert chapter in this 113 page book. I’m sure there are some healthy desserts.
To summarise, some nice recipes, but otherwise this book could go much further.
A New Healthy Life: Balanced Life Cookbook is available on Amazon in paperback or Kindle format.
Christine Robinson is a pen name of Nikk’s Micheal who also writes romantic fiction and you may see Nikk’s website here.
Of course a key element of reviewing a cookery book is to try making some of the recipes. So my first choice was to make Grilled Chicken with Quinoa Salad. I was keen to give this a go as although I frequently cook chicken, I have never grilled it. What a perfect healthy idea, as any fat will drip through the rack. This was really tasty but I do have some comments to make regarding the recipe.
Firstly I feel it is insufficient to just state to cook the quinoa according to package procedure. Playing devil’s advocate here, but I buy my quinoa loose, plastic-free, so I have no package instructions. And in fact this seems to be in line with the author’s budgetting tips of purchasing in bulk.
I would expect the recipe to detail how to cook the quinoa. Since the ingredients state 1 cup of quinoa and 2 cups of chicken broth, my assumption would be that you cook the quinoa in that quantity of broth, but I did some research online and it did seem like 2 cups of liquid might be insufficient. I started with that quantity, but had to top it up a couple of times as all the liquid was absorbed before the quinoa was cooked. I ended up using between 3-4 cups of liquid.
And secondly the recipe does not specify whether the quinoa should be cooled before combining with the other salad ingredients. I made the assumption to let it cool first.
Plus I’m hosting a rafflecopter competition to giveaway a paperback copy of A New Healthy Life: Balanced Life Cookbook to one lucky winner. Open worldwide.
For those of you, who also enjoy the romance genre, please note that all giveaway entrants who sign up to Nikk’s Micheal newsletter via the Rafflecopter will also receive a freebie – an eBook version of her romantic fiction tale “Love in the City”.
a Rafflecopter giveaway – Please click on the link to enter.
I’d love to hear your suggestions for healthy eating?
Finally if you’re quick, Nikk’s Micheal is running another giveaway herself to win a box set of The Love Chronicles books. Closes 11 August.
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