I received a copy of the Healthy Lean & Fit Cookbook by Gordon Ramsay to review plus 2 copies to giveaway from Grand Central Publishing | Grand Central Life & Style. I received no further compensation. All opinions are my own. No purchase necessary to enter.
I’ve been a fan of Gordon Ramsay for a long time. I may not always agree with his style on TV. Certainly I cannot deny he knows more about food preparation than most chefs.
One quote from the book hit home about how chefs make the finest food with the freshest ingredients for their clients. All they get of that food is little nibbles of tasting samples. Most go home and junk food because they are too tired to cook.
I can attest to that as fact! Most days making dinner can be a struggle after a long shift. I know one chef that just eats a bowl of cereal, then calls it a night.
When I was approached to review his upcoming release of Healthy, Lean & Fit, how could I refuse? The subtitle tells it all: Mouthwatering recipes to fuel you for life.
The cookbook is divided into three sections based on weight loss, fitness and general well-being.
I’ve picked two recipes from the cookbook to share with you.
ROASTED CAULIFLOWER, QUINOA, AND POMEGRANATE SALAD
Recipe from GORDON RAMSAY’S HEALTHY, LEAN & FIT reprinted with permission from Grand Central Life & Style.
Roasting brassicas like cauliflower, broccoli, kale, and cabbage intensifies the flavor and they become sweet and almost caramelized around the edges. Cooking cauliflower this way and tossing it in this sharp pomegranate molasses dressing might just convert a few cauliflower haters to the cause. It’s a vibrant, satisfying salad that works really well with slow-cooked lamb, grilled chicken, or halloumi.
SERVES 4
1 large cauliflower, cut into florets
Olive oil, for drizzling
Sea salt and freshly ground black pepper
1 cup quinoa, rinsed
Small bunch of flat-leaf parsley, leaves picked
Seeds from 1 pomegranate, to serve
FOR THE DRESSING
1 tablespoon pomegranate molasses
1 tablespoon white wine vinegar
1 garlic clove, peeled and crushed
6 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 375˚F.
2. Place the cauliflower florets on a baking sheet and drizzle with a little olive oil. Season with salt and pepper and toss in the oil to coat. Transfer to the oven and roast for about 20 minutes, turning the cauliflower halfway through, until browned in places. Remove from the oven once cooked.
3. Meanwhile, cook the quinoa according to the package instructions.
4. Using a small whisk or a fork, mix the ingredients for the dressing together with a pinch of salt and pepper until completely combined. Taste and adjust the seasoning if necessary.
5. Put the cooked quinoa and the cauliflower into a large bowl. Drizzle with the dressing and fold in the parsley leaves. Scatter over the pomegranate seeds and serve.
*GOOD TO KNOW
Pomegranate seeds are bursting with vitamin C, which boosts your immune system, and vitamin K, which is essential for bone and blood health. In addition to fighting bacteria, supporting the heart, and lowering blood pressure, they are also supposed to be aphrodisiacs!
PER SERVING
CALORIES 386 FAT (g) 21.0 SATURATED FAT (g) 3.0 CARBS (g) 36.0 SUGAR (g) 10.0 FIBER (g) 7.0 PROTEIN (g) 11.0 SODIUM (g) 0.11
COCONUT ICE POPS
Recipe from GORDON RAMSAY’S HEALTHY, LEAN & FIT reprinted with permission from Grand Central Life & Style.
This is another excellent dairy-free ice cream that doesn’t need an ice cream machine. You can make it without the fruit, as the coconut has such a delicious flavor on its own, or stir through some desiccated coconut and lime zest for extra texture and bite. This is the kind of guilt-free indulgence that really helps to keep you on track when willpower is beginning to weaken.
MAKES 6 ICE POPS
1 cup coconut milk
1 tablespoon maple syrup
3-1/2 ounces fresh or frozen fruit, such as blueberries, raspberries, or mango chunks
DIRECTIONS
1. Put the coconut milk and maple syrup into a pitcher and mix until completely combined. Stir in the fruit.
2. Divide the mixture among the ice pop molds.
3. Put ice pop sticks into the molds and transfer to the freezer for at least 4 hours but ideally overnight.
4. To serve, remove from the freezer and allow to warm slightly before pulling the ice pops out of the molds.
*VARIATIONS
These are great made with blueberries, raspberries, blackberries, or mango, all of which freeze really well. Keep bags of frozen fruits in the freezer so you can make these ice pops all year round even if your fruit bowl is empty
PER SERVING CALORIES 71 FAT (g) 6.0 SATURATED FAT (g) 5.0 CARBS (g) 4.0 SUGAR (g) 3.0 FIBER (g) 1.0 PROTEIN (g) 1.0 SODIUM (g) 0.01
