The 150 Healthiest Slow Cooker Recipes On Earth: The Surprising Unbiased Truth About How To Make Nutritious And Delicious Meals That Are Ready When You Are

The 150 Healthiest Slow Cooker Recipes On Earth: The Surprising Unbiased Truth About How To Make Nutritious And Delicious Meals That Are Ready When You Are

"Jonny and Jeannette have done a wonderful job at marrying healthy, delicious recipes with invaluable (and surprising) nutrition information for each of these hearty slow-cooker recipes."-Alicia Rewega, editor-in-chief of Clean Eating magazine"These convenient, time-saving dishes are delicious, healthy, and easy from prep to clean up!"-Calvin Hurd, publisher of Total Health Online, "The 150 Healthiest Slow Cooker Recipes on Earth is a foolproof guide to cooking flavorful, super satisfying one-pot dishes perfect for any budget or diet. You?ll feel good about eating meals made with the most nutrient-packed ingredients out there-and you?ll savor every bite while getting healthier!"-Nicole Brechka, editor of Better Nutrition"Many people think choosing healthy foods means they won?t taste very good. Jonny and Jeannette prove otherwise. Even people who are eliminating sugar and other sweeteners from their diets can find dozens of simple, scrumptious, nutritious dishes."-Connie Bennett, CHHC, CPC, ACC, author of Sugar Shock! and Beyond Sugar Shock (May 2012, Hay House) and founder of The Sugar Freedom Now CourseDiscover how to make mouth-watering, super-healthy, and super-convenient slow-cooked meals! Nationally-known nutritionist Jonny Bowden, Ph.D., C.N.S., and chef Jeannette Bessinger, C.H.H.C., take slow cooking to a whole new level with these easy, nutritious, and deliciously satisfying recipes!The ?clean foods team? of Dr. Jonny and Chef Jeannette use wholesome ingredients, such as fresh fruit and vegetables, grass-fed beef, wild-caught fish, and pasture-raised poultry in their recipes. Losing none of the convenience, they skip the high-sodium canned food ?products? used in many slow cooker recipes and bring you dishes with both traditional and ethnic flair. Try the Real Deal Beef Stew with Orange and Clove, the Quick Sesame Teriyaki Low-Carb Lettuce Wraps, the Hot and Hearty Red, White, and Blue Crab Dip, or the Gingered Honey Pears with Cinnamon Sticks. Bon appetit!About the AuthorJonny Bowden, PhD, CNS, (Woodland Hills, CA),?lso known as The Nutrition Myth Buster, is a nationally known, board-certified nutritionist and expert on diet and weight loss. He has appeared on the Dr. Oz Show, Fox News, CNN, MSNBC, ABC, NBC, and CBS and has contributed to articles in the New York Times, Forbes, the Daily Beast, Huffington Post, Vanity Fair Online, Men?s Heath, Prevention, and dozens of other print and online publications.?e is a popular speaker who presents at both academic and consumer events all over the world.Jeannette Bessinger, C.H.H.C., is a board-certified, holistic health counselor, award-winning lifestyle and nutrition educator, and owner of Balance for Life, LLC, www.balanceforlifellc.com, which provides lifestyle health and nutrition education to individuals and organizations. A whole foods cook, she is co-author of The Healthiest Meals on Earth and a contributing writer for Clean Eating magazine. She is a lifestyle health and nutrition consultant to several public and private groups and coalitions working to improve the health of schools and cities in the United States.Excerpt. ?Reprinted by permission. All rights reserved.Spinach , Basil, and Feta-Stuffed Chicken Rolls with PignoliFrom Dr. Jonny: Pignoli are another name for pine nuts, those small, white, oval-shaped nuts that are actually the edible seeds of pines and are in demand because of the popularity of pesto. Here they add just a touch of flavor, texture, and visual interest to these delicious fetastuffed chicken rolls, which boast a ton of nutrition from the spinach (iron, calcium, magnesium) and the kalamata olives (healthy plant chemicals called polyphenols). The lean chicken and feta cheese make this a high-protein dish. Fun fact: Kalamata olives are named after the city of Kalamata in Greece and are known for being jumbo size with a meaty taste. They enjoy PDO status (Protected Designation of Origin), which