Eat Good Fat by Author Lee Capatina is a great reminder on how we should always eat healthier with more of the good fat in our diets. Featuring over 100 healthy, fat-fuelled recipes, this book was just released by publisher Penguin Random House.
Good fats provide a rich source of energy for the mind and body, balance blood sugar levels, help with the absorption of vitamins, lower bad cholesterol, and keep you full and satisfied for longer.
The book is filled with beautiful photos to go along with the recipes, the book’s chapters are broken down into Morning Eats, Soups and Salads, Mains and Sides, Snacks and Small Bites, Drinks, Desserts, and Staples.
Recently I made two of the recipes from the Eat Good Fat book, although it was actually one main dish and a side that was recommended to be plated together which is what I did. The Miso-Orange Wild Salmon on page 156 & 157; and the Crispy Broccolini on page 156. I just had to make one ingredient substitution using Broccolette instead of the Broccolini as I couldn’t find the latter. These were both delicious and fairly simple to make and serve.
There are many other recipes that I am looking forward to make which include the Warming Sweet Potato Breakfast Bowl with almond butter drizzle on page 68; One-Pot Sweet Potato, Spinach, and Chickpea Stew on page 167; Roasted Vegetables with tahini drizzle on page 180; Rosemary Roasted Almonds on page 191; Fudgy Tahini Blondies with walnuts on page 248; and Salted Chocolate Halva Fudge with tahini drizzle on page 260.
You can get the cookbooks online from Amazon and other bookstores throughout the country.
By: Richard Wolak