2021 new arrival Bobby Flay Fit: 200 Recipes sale for a Healthy Lifestyle: lowest A Cookbook outlet online sale

2021 new arrival Bobby Flay Fit: 200 Recipes sale for a Healthy Lifestyle: lowest A Cookbook outlet online sale

2021 new arrival Bobby Flay Fit: 200 Recipes sale for a Healthy Lifestyle: lowest A Cookbook outlet online sale
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From the Publisher

Kalbi-Style Flank Steak with Cucumber Kimchi in Lettuce Leaves

I learned to make this recipe from a Korean woman on the set of my show Grill It! many years ago. It achieves that perfect balance of sweet, salty, and spicy, with some fresh and crunchy elements to boot. With tons of spice, this dish is so flavorful that a little goes a long way. Satisfaction guaranteed.

Steak

  • ¼ cup low-sodium tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 small ripe Asian pear, peeled and grated
  • 1 tablespoon gochujang (chile paste)
  • 1 tablespoon honey or pure maple syrup
  • 2 garlic cloves, chopped
  • 1 tablespoon finely grated peeled fresh ginger
  • 1½ pounds flank steak
Recipe | Serves 6

1. Marinate the steak: In a small bowl, whisk together the tamari, sesame oil, pear, gochujang, honey, garlic, and ginger. Put the steak in a baking dish, add the marinade, and turn to coat. Cover and marinate in the refrigerator for at least 4 hours and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.

2. Make the kimchi: In a medium bowl, whisk together the vinegar, tamari, sugar, ginger, gochujang, and sesame oil. Add the cucumbers, onion, and sesame seeds and toss to combine. Cover and refrigerate for at least 1 hour and up to 8 hours.

3. Grill the steak: Heat the grill to high or a grill pan over high heat.

4. Remove the steak from the marinade and pat dry with paper towels. Grill until both sides are golden brown and the steak is cooked to medium-rare, about 12 minutes. Remove from the grill, tent loosely with foil, and let rest for 10 minutes before slicing against the grain. Serve in lettuce leaves topped with the cucumber kimchi. Garnish with cilantro.

Per serving: Calories 239; Protein 24g; Carbohydrates 6g; Dietary Fiber 0g; Sugar 4g; Total Fat 13g; Saturated Fat 5g

Cucumber Kimchi

  • ½ cup rice wine vinegar
  • 2 tablespoons low-sodium tamari or soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons finely grated peeled fresh ginger
  • 1 tablespoon gochujang (chile paste), or more to taste
  • 1 teaspoon toasted sesame oil
  • 4 Kirby cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 heads of butter lettuce, leaves separated
  • Fresh cilantro, for garnish


'Grilled Cheese' and Tomato Soup


Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas


Olive Oil Brownies with Toasted Bread Crumbs

Description

Product Description

Cook, eat, and be fit with 200 recipes from Bobby Flay, whose approach to healthy eating is all about flavor—not eliminating anything from your diet.
 
With a profession that has him constantly developing and tasting new recipes, chef Bobby Flay does not eschew any foods: bread, bacon, and butter are still all on the table. His secret to staying healthy is to have on hand an arsenal of low-calorie flavor bombs—like rubs, relishes, and marinades—to transform lean proteins, whole grains, and fresh produce into craveworthy meals at home. In Bobby Flay Fit, Bobby shares smoothies and juices, breakfast bowls, snacks to fuel workouts, hearty salads, nourishing soups, satisfying dinners, and lightened-up desserts. With fitness tips and a look into the chef’s daily healthy routines, this cookbook is for those who want to eat right without overhauling their pantries or sacrificing taste.

About the Author

BOBBY FLAY, New York Times bestselling author and lifelong runner, is the chef-owner of the fine-dining restaurants Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak and numerous Bobby’s Burger Palaces. He is the host of many popular cooking shows on Food Network—from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Beat Bobby Flay, and Food Network Star—as well as Brunch @ Bobby’s on Cooking Channel and the online series Bobby Flay Fit.

Excerpt. © Reprinted by permission. All rights reserved.

Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas
 
Does the world really need yet another kale salad? Yes. Kale is just so good and so good for you (full of calcium and vitamins A, K, and C) that I couldn’t resist. Plus, this salad couldn’t be simpler or more satisfying. Let the dressed kale sit at room temperature or in the refrigerator for a few hours before you serve it for a softer, gentler salad, or serve it right away and enjoy it in its naturally crunchy state.
 
SERVES 4
 
Caramelized Onion
2 tablespoons olive oil
1 large sweet onion, halved and thinly sliced
¼ cup apple cider vinegar
Kosher salt and freshly ground black pepper
 
Kale Salad
½ teaspoon yellow mustard seeds
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 ounces curly kale, stemmed, leaves finely shredded
1 cup Roasted Chickpeas (page 86), seasoned with paprika and ground coriander
 
Caramelize the onion: In a large nonstick sauté pan, heat the oil over medium heat until it begins to shimmer. Add the onion and cook, slowly, until the onion begins to caramelize and turn lightly golden brown, about 20 minutes. Add the vinegar and continue cooking until the onion is deep golden brown, 10 minutes. Season with salt and pepper.
 
2. Start the salad: Heat a small pan over low heat, add the mustard seeds, and cook, shaking the pan a few times, until toasted lightly, about 3 minutes. Remove and let cool slightly.
 
3. In a large bowl, whisk together the vinegar, mustard, and salt and pepper to taste. Add the oil slowly, whisking to emulsify. Stir in the mustard seeds. Add the kale and toss with tongs until completely dressed. Let sit at room temperature for at least 15 minutes.
 
4. Transfer to a platter and top with the caramelized onion and the roasted chickpeas.

 
PER SERVING: Calories 284; Protein 5g; Carbohydrates 20g; Dietary Fiber 5g; Sugar 4g; Total Fat 21g; Saturated Fat 3g

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Customer reviews

4.5 out of 54.5 out of 5
576 global ratings

Top reviews from the United States

Jennifer Guerrero
5.0 out of 5 starsVerified Purchase
Delicious. Healthy. Beautiful. Interesting. The total package!
Reviewed in the United States on December 5, 2017
Delicious. Flavorful. Healthy. Beautiful. Interesting. It really is the whole package. This book is certainly good for you, but I’m pretty confident you’ll forget about that aspect once you pass few pages of smoothies. Everything I’ve tried has been flavor-packed. There’s a... See more
Delicious. Flavorful. Healthy. Beautiful. Interesting. It really is the whole package. This book is certainly good for you, but I’m pretty confident you’ll forget about that aspect once you pass few pages of smoothies. Everything I’ve tried has been flavor-packed. There’s a huge range of recipes. There are beautiful photos of a lot of the dishes.

My pics and thoughts on the dishes I’ve tried:
1) Easy Being Green Smoothie – p 55. Nice sweet and Earthy balance. Really refreshing.
2) Pomegranate and Chile Glazed Pork Carnitas – p 192 with Guacamole – p 25 and Pickled Red Onions – p 32. Total wow! These are fabulous! This is definitely in my top 2 favorite pork loin dishes. The flavor is off the charts. My 13 year old went back to get a little more, and she never does that. The recipe says it serves 8, but it served 4 in this house. I love the sweet peas added to the guac.
3) Avocado Toast with Red Chile and Cilantro – p 61. We make avocado toast all the time. Bobby’s has chiles, cilantro, and fresh lime juice added, and it’s a great variation.
4) Grilled Cheese and Tomato Soup – p 149 and Frico – p 42. Yummy comfort food at its lightest. The tomato soup has a stong roasted tomato taste. I love the crisp frico. Funny, I’ve done that with parmesan, but never thought of doing it with other cheeses.
5) Vanilla Date Smoothie with Nutmeg and Orange – p 52. This has a lightly sweet, very wintery taste. Yum.
6-7) Salmon Gyro with Roasted Tomato Mustard Seed Tzatziki – p 116 with Tzatziki – p 24, Yogurt Flatbread – p 119, and Shredded Greens with Feta, Dill, and Green Onions – p 116. Wow. This was even better than the carnitas. The flatbread was about 1/3 Greek yogurt which gave it the most tender, pillowy texture. My tortilla warmer kept them all warm as I finished the rest. The addition of roasted tomatoes and grainy Dijon in the tzatziki was fantastic. The grocery store down the street has that with the British pantry items, instead of with all the other mustard.
8) Israeli Breakfast Sandwich – p 63. That’s a great sandwich! Hummus, roasted eggplant, Israeli salad, cabbage, hot sauce, and boiled eggs. Yeah.
9) Roasted Shrimp with Salsa Calabrese – p 171. Delicious. He packs a ton of flavorful vegetables into that puree the shrimp parade on.
10) Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184. Yum! His chicken method is totally fuss-free. He has you add the chicken drippings to the salad dressing and it adds so much depth of flavor.

Okay, I’ve tried 10 recipes now. At my very ordinary, suburban Texas grocery store, I only had trouble finding 4 ingredients: The mango hot sauce in #8. I substituted Cholula. In #10, mine didn’t have baby mustard greens, frisee, or kumquats. I subbed in finely shredded mustard greens, another curly lettuce, and another small citrus. I couldn’t have driven to the nicer grocer the next town over, but I think it worked out fine.

Some others I have flagged to try: Roasted Peach and Pistachio Smoothie – p 54 * Baked Egg Muffins with Piperade and Garlic Bread Crumbs – p 60 * Israeli Breakfast Sandwich – p 63 * Savory Oatmeal with Poached Egg, Parmesan, and Bacon * Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream – p 77 * Roasted Carrot and Harissa Hummus with Dill – p 105 * Cuban Fish Tacos with Mojo Red Cabbage Slaw – p 120 * Sweet Potato and Black Bean Tacos with Pickled Green Onions – p 124 * Shrimp Pad Thai Salad – p 129 * Greek Salad with Herbed Tofu “Feta” – p 130 * Shredded Brussels Sprouts with Pomegranate-Orange Vinaigrette and Pecans – p 136 * Mushroom Barley Soup – p 147 * Salsa Verde Chicken Soup with Roasted Hominy – p 150 * Moroccan Lamb Chili with Toasted Almond Couscous – p 152 * Stuffed Poblano Chiles with Israeli Couscous Ratatouille – p 159 * Eggplant Parmesan Redux – p 161 * Slow-Cooked Char with Broccolini, Capers, and Serrano Pepper – p 168 * Roasted Shrimp with Salsa Calabrese – p 171 * Quinoa con Pollo with Peas and Green Olives – p 180 * Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184 * Grilled Skirt Steak with Tomato – Horseradish Salsa – p 195 * Roasted Green Beans with Tomatoes and Hazelnuts – p 207 * Spicy Maple-Roasted Hasselback Sweet Potatoes – p 224 * Parsnips and Carrots en Papillote with Wine, Maple, and Thyme – p 231 * Banana Split with Spiced Strawberries and Pistachios – p 238 * Deconstructed Mulled Wine-Poached Pear Crisp – p 242 * Olive Oil Brownies with Toasted Bread Crumbs – p 246

I’ll update this as I play in the book more.
140 people found this helpful
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Leenda54
3.0 out of 5 starsVerified Purchase
Disappointed
Reviewed in the United States on March 20, 2018
Way too many ingredients that I just don''t keep or use very often. Was looking forward to cooking any of his recipes as I watch his program Beat Bobby Flay but recipes are too complicated and just didn''t appeal to me. I am not a novice nor am I a beginner cook. Maybe for... See more
Way too many ingredients that I just don''t keep or use very often. Was looking forward to cooking any of his recipes as I watch his program Beat Bobby Flay but recipes are too complicated and just didn''t appeal to me. I am not a novice nor am I a beginner cook. Maybe for someone else this book would be just what they are looking for, but it is not for me.
30 people found this helpful
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Regina
5.0 out of 5 starsVerified Purchase
Getting “FIT” was the Best decision I’ve made for 2018!!!...
Reviewed in the United States on December 30, 2017
Mr. Bobby Flay recognizes that as we age our bodies change and we get stuck in a rut with Food by making and eating the same things...I Appreciate that Flay understands this and brings us out of this rut by introducing an Enhanced way of Cooking that is indeed,... See more
Mr. Bobby Flay recognizes that as we age our bodies change and we get stuck in a rut with Food by making and eating the same things...I Appreciate that Flay understands this and brings us out of this rut by introducing an Enhanced way of Cooking that is indeed, Healthier!...Mr. Flay is thoughtful in his design, as the book has a heavy duty cover and thick pages, that look like they can take Years of use...I’m looking Forward to using “FIT” Everyday In 2018...So, Thank You, Bobby Flay!!!... :)
27 people found this helpful
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Melanie L Jensen
5.0 out of 5 starsVerified Purchase
Love Bobby Flay
Reviewed in the United States on January 2, 2018
Love Bobby Flay! This is a rewarding cookbook if you are in the mindset for it. I recommend starting these recipes on the weekends when you have time to shop for ingredients and time to cook. This cookbook will take you on a new, healthy, and flavorful path to buying,... See more
Love Bobby Flay! This is a rewarding cookbook if you are in the mindset for it. I recommend starting these recipes on the weekends when you have time to shop for ingredients and time to cook. This cookbook will take you on a new, healthy, and flavorful path to buying, preparing and eating healthier food. These recipes aren''t difficult, but the are from a professional chef, some recipes have multiple steps that are common for a chef, that time investment will reward you with great food that will become some of your family favorites!
15 people found this helpful
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ut158
5.0 out of 5 starsVerified Purchase
Yum! and Fun!
Reviewed in the United States on August 9, 2018
I''ve been really enjoying cooking out of this book. OK, I admit that some of the ingredients are hard to find, but trying new things is often half the fun. We have made about a dozen different things from this book and they have all ranged from "not bad at all" to "oh my... See more
I''ve been really enjoying cooking out of this book. OK, I admit that some of the ingredients are hard to find, but trying new things is often half the fun. We have made about a dozen different things from this book and they have all ranged from "not bad at all" to "oh my goodness, this stuff is awesome", with most coming in around "very good". I have especially liked the 3 different kinds of oatmeal -- savory oatmeal? Yes, it''s actually quite good and not at all something I would have come up with. The most negative thing I can say is that Mr. Flay seems to like a LOT more dressing on his salads than I do, but I mean that''s a pretty easy thing to adjust.

I still have another dozen or so recipes that I''m eager to try out, especially given the great track record so far.

YUM!
7 people found this helpful
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Lori
5.0 out of 5 starsVerified Purchase
it feels less like reading and more like you''re having a personal conversation ...
Reviewed in the United States on February 5, 2018
You can really hear Bobby''s voice throughout this book; it feels less like reading and more like you''re having a personal conversation with him. He intermixes stories about his own decisions to eat healthy throughout the recipes; the photography is beautifully done; and... See more
You can really hear Bobby''s voice throughout this book; it feels less like reading and more like you''re having a personal conversation with him. He intermixes stories about his own decisions to eat healthy throughout the recipes; the photography is beautifully done; and there''s nutrition info included for everything. Another bonus: Bobby includes a lot of base recipes that you can customize by adding different seasonings & ingredients at the end. It''s very educational (without feeling technical) and inspires you to get creative and come up with your own variations. If you''re on the fence about buying this, you shouldn''t be.
11 people found this helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Bobby Flay Fit delivers
Reviewed in the United States on February 13, 2018
Easy to follow recipes that are full of FLAYvor for those I have tried so far. I enjoyed the smoothies (Coffee Hazlenut is my favorite), yogurt flatbread, greek style shredded greens salad, mushroom barley soup and orange beef. I have flagged several more to try next. I... See more
Easy to follow recipes that are full of FLAYvor for those I have tried so far. I enjoyed the smoothies (Coffee Hazlenut is my favorite), yogurt flatbread, greek style shredded greens salad, mushroom barley soup and orange beef. I have flagged several more to try next. I don’t see how this is too ‘cheffie’ or difficult as other reviews have noted. Just thoroughly read the ingredients and recipe before getting started. Give it a try!
15 people found this helpful
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Don C.
5.0 out of 5 starsVerified Purchase
Superb book with excellent recipes. I suggest you start with "Salmon Gyro ...
Reviewed in the United States on February 11, 2018
Superb book with excellent recipes. I suggest you start with "Salmon Gyro with Roasted Tomato-Mustard Seed Tzatziki" as part of this make the Yogurt Flatbread which is easy and yummy (roll out a little larger than suggested). I can''t wait to try other recipes.... See more
Superb book with excellent recipes. I suggest you start with "Salmon Gyro with Roasted Tomato-Mustard Seed Tzatziki" as part of this make the Yogurt Flatbread which is easy and yummy (roll out a little larger than suggested). I can''t wait to try other recipes. Kudos to Flay!
10 people found this helpful
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Top reviews from other countries

Nanodolly
4.0 out of 5 starsVerified Purchase
As a darn good home chef myself
Reviewed in Canada on May 21, 2018
I was never a fan of hearing Bobby Flay, Bobby Flay, winner Bobby Flay, as it always gave the impression no one else could cook outside of this man. As a darn good home chef myself, I have to say I was really amazed by this book, it was well written, easy to follow, and you...See more
I was never a fan of hearing Bobby Flay, Bobby Flay, winner Bobby Flay, as it always gave the impression no one else could cook outside of this man. As a darn good home chef myself, I have to say I was really amazed by this book, it was well written, easy to follow, and you can "taste" the result while reading the pages. Apologies Bobby, actually sit through the whole Beat bobby now.
I was never a fan of hearing Bobby Flay, Bobby Flay, winner Bobby Flay, as it always gave the impression no one else could cook outside of this man. As a darn good home chef myself, I have to say I was really amazed by this book, it was well written, easy to follow, and you can "taste" the result while reading the pages. Apologies Bobby, actually sit through the whole Beat bobby now.
2 people found this helpful
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mc_rouquin
5.0 out of 5 starsVerified Purchase
Très bon livre de recette
Reviewed in Canada on December 10, 2020
Les recettes de Bobby Flay sont simple et différentes. Le livre est clair et les conseils sont court et efficace. Attention pour les gens qui ne sont pas bilingue, le livre est en anglais. Steve
Les recettes de Bobby Flay sont simple et différentes. Le livre est clair et les conseils sont court et efficace. Attention pour les gens qui ne sont pas bilingue, le livre est en anglais.

Steve
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JESUS FLORES
5.0 out of 5 starsVerified Purchase
Recetas sencillas, deliciosas, que te hacen sentir súper bien.
Reviewed in Mexico on March 24, 2020
Me gustó que es un libro muy atractivo y que te motiva a cocinar saludable, me hubiera gustado se incluyeran más fotografías. En general me encantó, estoy muy satisfecha con la compra.
Me gustó que es un libro muy atractivo y que te motiva a cocinar saludable, me hubiera gustado se incluyeran más fotografías. En general me encantó, estoy muy satisfecha con la compra.
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vincent aimar
3.0 out of 5 starsVerified Purchase
Not what I was looking for...
Reviewed in Germany on May 8, 2021
There are good recepies but a bit long and not really ''fit''... Not what I was looking for...
There are good recepies but a bit long and not really ''fit''... Not what I was looking for...
Report
Franz Barbosa
5.0 out of 5 starsVerified Purchase
Receitas do bobby flay.
Reviewed in Brazil on March 23, 2021
Sou fã desse Chef.
Sou fã desse Chef.
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Kalbi-Style Flank Steak with Cucumber Kimchi in Lettuce Leaves

I learned to make this recipe from a Korean woman on the set of my show Grill It! many years ago. It achieves that perfect balance of sweet, salty, and spicy, with some fresh and crunchy elements to boot. With tons of spice, this dish is so flavorful that a little goes a long way. Satisfaction guaranteed.

Steak

  • ¼ cup low-sodium tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 small ripe Asian pear, peeled and grated
  • 1 tablespoon gochujang (chile paste)
  • 1 tablespoon honey or pure maple syrup
  • 2 garlic cloves, chopped
  • 1 tablespoon finely grated peeled fresh ginger
  • 1½ pounds flank steak
Recipe | Serves 6

1. Marinate the steak: In a small bowl, whisk together the tamari, sesame oil, pear, gochujang, honey, garlic, and ginger. Put the steak in a baking dish, add the marinade, and turn to coat. Cover and marinate in the refrigerator for at least 4 hours and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.

2. Make the kimchi: In a medium bowl, whisk together the vinegar, tamari, sugar, ginger, gochujang, and sesame oil. Add the cucumbers, onion, and sesame seeds and toss to combine. Cover and refrigerate for at least 1 hour and up to 8 hours.

3. Grill the steak: Heat the grill to high or a grill pan over high heat.

4. Remove the steak from the marinade and pat dry with paper towels. Grill until both sides are golden brown and the steak is cooked to medium-rare, about 12 minutes. Remove from the grill, tent loosely with foil, and let rest for 10 minutes before slicing against the grain. Serve in lettuce leaves topped with the cucumber kimchi. Garnish with cilantro.

Per serving: Calories 239; Protein 24g; Carbohydrates 6g; Dietary Fiber 0g; Sugar 4g; Total Fat 13g; Saturated Fat 5g

Cucumber Kimchi

  • ½ cup rice wine vinegar
  • 2 tablespoons low-sodium tamari or soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons finely grated peeled fresh ginger
  • 1 tablespoon gochujang (chile paste), or more to taste
  • 1 teaspoon toasted sesame oil
  • 4 Kirby cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 heads of butter lettuce, leaves separated
  • Fresh cilantro, for garnish


'Grilled Cheese' and Tomato Soup


Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas


Olive Oil Brownies with Toasted Bread Crumbs

Description

Product Description

Cook, eat, and be fit with 200 recipes from Bobby Flay, whose approach to healthy eating is all about flavor—not eliminating anything from your diet.
 
With a profession that has him constantly developing and tasting new recipes, chef Bobby Flay does not eschew any foods: bread, bacon, and butter are still all on the table. His secret to staying healthy is to have on hand an arsenal of low-calorie flavor bombs—like rubs, relishes, and marinades—to transform lean proteins, whole grains, and fresh produce into craveworthy meals at home. In Bobby Flay Fit, Bobby shares smoothies and juices, breakfast bowls, snacks to fuel workouts, hearty salads, nourishing soups, satisfying dinners, and lightened-up desserts. With fitness tips and a look into the chef’s daily healthy routines, this cookbook is for those who want to eat right without overhauling their pantries or sacrificing taste.

About the Author

BOBBY FLAY, New York Times bestselling author and lifelong runner, is the chef-owner of the fine-dining restaurants Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak and numerous Bobby’s Burger Palaces. He is the host of many popular cooking shows on Food Network—from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Beat Bobby Flay, and Food Network Star—as well as Brunch @ Bobby’s on Cooking Channel and the online series Bobby Flay Fit.

Excerpt. © Reprinted by permission. All rights reserved.

Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas
 
Does the world really need yet another kale salad? Yes. Kale is just so good and so good for you (full of calcium and vitamins A, K, and C) that I couldn’t resist. Plus, this salad couldn’t be simpler or more satisfying. Let the dressed kale sit at room temperature or in the refrigerator for a few hours before you serve it for a softer, gentler salad, or serve it right away and enjoy it in its naturally crunchy state.
 
SERVES 4
 
Caramelized Onion
2 tablespoons olive oil
1 large sweet onion, halved and thinly sliced
¼ cup apple cider vinegar
Kosher salt and freshly ground black pepper
 
Kale Salad
½ teaspoon yellow mustard seeds
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 ounces curly kale, stemmed, leaves finely shredded
1 cup Roasted Chickpeas (page 86), seasoned with paprika and ground coriander
 
Caramelize the onion: In a large nonstick sauté pan, heat the oil over medium heat until it begins to shimmer. Add the onion and cook, slowly, until the onion begins to caramelize and turn lightly golden brown, about 20 minutes. Add the vinegar and continue cooking until the onion is deep golden brown, 10 minutes. Season with salt and pepper.
 
2. Start the salad: Heat a small pan over low heat, add the mustard seeds, and cook, shaking the pan a few times, until toasted lightly, about 3 minutes. Remove and let cool slightly.
 
3. In a large bowl, whisk together the vinegar, mustard, and salt and pepper to taste. Add the oil slowly, whisking to emulsify. Stir in the mustard seeds. Add the kale and toss with tongs until completely dressed. Let sit at room temperature for at least 15 minutes.
 
4. Transfer to a platter and top with the caramelized onion and the roasted chickpeas.

 
PER SERVING: Calories 284; Protein 5g; Carbohydrates 20g; Dietary Fiber 5g; Sugar 4g; Total Fat 21g; Saturated Fat 3g

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