Title: Your Best Body Now
Author: Tosca Reno
325 pages; Glossy Softcover $19.95 US/$22.95 CAN
Publisher: Harlequin, Ontario Canada 2010
Reviewed by, Chef John Vyhnanek, March, 2011
This is a perfect book for the woman who wants
to get a boost of energy, look better, eat healthy and feel sexy
Good Cooking doesn't usually review books like Your Best Body Now by Tosca Reno, it's not a cookbook. So when it arrived from the publisher I put it on the backburner. I revisited my to-do book review list recently and picked up the book again. I found a high quality semi-soft covered book with glossy paper inside. Nice page borders of vibrant colors and many pictures throughout spoke to the attention to deal the author was presenting.
Working my way through the chapters and reading about exercise and diet, I learned of triceps and biceps training. I could feel the author
s energy and belief in the subject come forth. I felt like I had a "Life Coach" jumping out of the pages at me. Many people will benefit from the stay-with-it and don't-give-up coaching advice the author preaches. Hey, look at her pictures in the book, she looks great and the others pictured in the book do too. Tosca has written nine other books on the subject so she must be doing something right as she has a loyal following.
Just as I was getting to the end of the book I found a surprise in Chapter 9 Recipes! How do Oat Pancakes with Stewed Fruit, Rice Paper Wrapped Garden Spring Rolls, Fajita Tostadas or Gingerbread Rice Pudding sound? The recipes are well written and the ones mentioned above not only looked good in the accompanying photographs but tasted good and were satisfying to eat.
Lesson learned; I won't dismiss another book in this category again.
Easy Pad Thai
Prep Time: 20 Minutes Cook Time: 20 Minutes Yield: 4 Servings
2 cups flat rice noodles or vermicelli
1/3 cup chili sauce
1/4 cup low-sodium soy sauce
1/4 cup lime juice
1/2 tablespoon water
1 teaspoon chili paste or hot pepper sauce
2 tablespoons olive oil or coconut oil
4 shallots sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
6 cloves garlic, minced
6 ounces chicken breast, cubed
6 ounces large shrimp, cubed
1/2 cup medium tofu, cubed
2 cups bean sprouts
6 green onions, sliced
1/2 cup chopped fresh coriander
1 egg, lightly beaten
1/2 cup chopped toasted peanuts (optional)
1 In large bowl, soak noodles in warm water until flexible, about 15 minutes. Drain and set aside in a large bowl.
2 Meanwhile, prepare sauce: combine chili sauce, soy sauce, lime juice, water and chili paste in a small bowl and stir until well combined.
3 In wok, heat 1 tablespoon olive or coconut oil over medium-high heat; add shallots and green and red peppers and cook until softened, 4 minutes. Add garlic.
4 Add remaining oil to wok; stir-fry chicken until white and shrimp until pink, about 2 minutes.
5 Coat in sauce and bring to a boil; reduce heat to medium.
6 Add tofu, bean sprouts, green onions, chopped coriander and noodles; stir-fry until noodles about are tender, about 3 minutes.
7 Stir in egg; cook, stirring, until sauce is thickened, about 1 minute. Serve.
8 Garnish with peanuts if desired.
Nutritional Value Per Serving: Calories: 476, Calories from Fat: 198, Protein: 32 g, Carbs: 46 g, Dietary Fiber: 7 g, Sugars: 10 g, Fat: 22 g, Sodium: 496 mg