Chef Kathleens Cooking Thin Daybook or American Indian Cooking

Chef Kathleen's Cooking Thin Daybook: A 52-Week Plan to Lose Weight, Get Fit, and Eat Right

Author: Kathleen Daelemans

Cook Thin, Get Thin, Start Now!
The companion journal to the national bestseller Cooking Thin with Chef Kathleen

"Losing all the weight you want isn't boot-camp-hard, or I never would have been able to do it," says chef Kathleen Daelemans. "I didn't give up my favorite foods, and you don't have to either." Hired to cook at one of the world's most famous spas, Chef Kathleen created a slimming, healthful cuisine that drew raves from the New York Times, Bon Appétit, the Los Angeles Times, and many other publications. In the process, she herself lost 75 pounds, dropping from a size 22 to a superfit size 8.

In this 52-week planner, she gives you all the tools you need to achieve the body you deserve. Chef Kathleen's Cooking Thin Daybook is packed with no-nonsense tips, health news you can use, food facts, scrumptious recipes, and at-your-service resources.

Food: 52 fast, easy, good-for-you recipes, from Chicken and Wild Rice One-Pan Supper to Peanut Butter Truffles, plus scores of quick menus and satisfying snacks

Fun: Hundreds of rejuvenating ideas to help you fight your real enemy, boredom, and keep you laughing

Fitness: A year's worth of simple ways to burn calories

Focus: 52 weeks of private coaching, with Chef Kathleen's eyes-on-the-prize techniques

Plus plenty of space to record your daily exercise and eating habits and your weekly goals so you stay motivated and on track



Kathleen Daelemans is a frequent contributor to NBC's Today Show and the author of Getting Thin and Loving Food!

Book about: Dining on the Shore Line Route or Cake Mix Classics

American Indian Cooking: Recipes from the Southwest

Author: Carolyn J Niethammer

This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes—foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash. American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes.

Table of Contents:

	Foreword
	Acknowledgments
	Introduction
I	Cactus and Cactuslike Plants
	Agave	2
	Barrel Cactus	8
	Cholla	10
	Ocotillo	13
	Prickly Pear	15
	Saguaro	22
	Yucca	29
II	Nuts and Seeds
	Acorn	34
	Grass Seed	37
	Jojoba	39
	Mesquite	42
	Pinyon Pine	47
	Sunflower	51
	Black Walnut	55
III	Grapes, Berries, and Cherries
	Chokecherry	58
	Wild Currant	61
	Elderberry	63
	Wild Grape	68
	Ground Cherry	70
	Desert Hackberry	72
	Net-Leaf Hackberry	72
	Manzanita	75
	Wild Rose	77
	Squawberry	79
	Wolf Berry	82
IV	Foods of Marsh and Mesa
	Buffalo Gourd	86
	Cattail	88
	Cota	93
	Devil's Claw	94
	Mormon Tea	96
	Wild Onion	98
	Puffball	100
V	Greens
	Rocky Mountain Beeweed	104
	Canaigre	106
	Curly Dock	108
	Dandelion	109
	Lamb's-Quarter	112
	Wild Mint	115
	Horsemint	117
	Pigweed	118
	Purslane	121
	Monkey Flower	123
	Tumbleweed	123
VI	Agriculture
	Beans	128
	Chili	131
	Corn	133
	Melon	147
	Pumpkin	149
	Squash	152
	Wheat	155
	Notes	162
	Sources	174
	Bibliography	175
	Medical Index	179
	General Index	183