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Bobby Flay Fit

200 Recipes for a Healthy Lifestyle: A Cookbook

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Hardcover
$32.50 US
7.8"W x 10.27"H x 0.91"D   | 36 oz | 12 per carton
On sale Dec 05, 2017 | 256 Pages | 9780385345934
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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.
© Ben Fink
BOBBY FLAY is the chef-owner of three Mesa Grill restaurants (New York City, Caesar’ s Palace Las Vegas, and the Bahamas), Bar Americain, Bobby Flay Steak, and Bobby’ s Burger Palace. He is the host of numerous popular cooking shows on Food Network, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series, Throwdown with Bobby Flay, and Grill It! with Bobby Flay. A New York Times bestselling cookbook author, he is also the food correspondent for The Early Show on CBS.



View titles by Bobby Flay
Stephanie Banyas has been Bobby Flay’s business assistant since 1996. She has co-authored eight of his cookbooks, including the upcoming Brunch with Bobby, and appeared as his co-host on Throwdown! with Bobby Flay on Food Network. She divides her time between her NYC apartment and her weekend getaway in the Catskill Mountains, where she spends time with her beloved cat Fred and bakes to her heart’s content. View titles by Stephanie Banyas
SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress. View titles by Sally Jackson
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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About

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.

Author

© Ben Fink
BOBBY FLAY is the chef-owner of three Mesa Grill restaurants (New York City, Caesar’ s Palace Las Vegas, and the Bahamas), Bar Americain, Bobby Flay Steak, and Bobby’ s Burger Palace. He is the host of numerous popular cooking shows on Food Network, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series, Throwdown with Bobby Flay, and Grill It! with Bobby Flay. A New York Times bestselling cookbook author, he is also the food correspondent for The Early Show on CBS.



View titles by Bobby Flay
Stephanie Banyas has been Bobby Flay’s business assistant since 1996. She has co-authored eight of his cookbooks, including the upcoming Brunch with Bobby, and appeared as his co-host on Throwdown! with Bobby Flay on Food Network. She divides her time between her NYC apartment and her weekend getaway in the Catskill Mountains, where she spends time with her beloved cat Fred and bakes to her heart’s content. View titles by Stephanie Banyas
SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress. View titles by Sally Jackson

Excerpt

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