The Flat Belly Diet! Cookbook hits shelves August 18.
The Flat Belly Diet! is a New York Times bestselling book and eating plan based on the latest findings from weight-loss science. It incorporates monounsaturated fatty acids (MUFAs) into every meal which specifically targets dangerous belly fat.
The cookbook has more than 200 easy, great-tasting new recipes many ready in 30 minutes or less for breakfast, soups & sandwiches, salads & sides, vegetarians, seafood lovers, snacks, and desserts.
If you have been on this diet or try it, let us know how successful you are or not. I’m always a bit skeptical.
Here are some recipes courtesy of the publisher Rodale.
Salmon Burger with Zesty Aioli
30 minutes 4 servings 313 calories MUFA : Canola Mayonnaise
These burgers are well suited to indoor grilling. For a milder burger, substitute lemon juice for the lime in the aioli; eliminate the jalapeno pepper, and use parsley instead of the cumin in the patties.
1/4 cup canola mayonnaise
1 tablespoon freshly squeezed lime juice
1/2 teaspoon freshly grated lime zest
1/2 teaspoon Dijon mustard
1 clove garlic, minced
2 pouches or cans (6-7 ounces each) boneless, skinless wild salmon, drained
2 egg whites, beaten
1 cup whole wheat bread crumbs
1/2 cup low-fat plain yogurt
1/2 red onion, minced
1 jalapeno chile pepper, seeded and finely chopped
1/2 teaspoon ground cumin
1 large tomato, cut into 4 slices
4 whole wheat buns, toasted
1. To prepare the aioli: Combine the mayonnaise, lime juice, lime zest, mustard, and garlic in a small bowl. Set aside.
2. To prepare the burgers: Mash the salmon with a fork in a medium bowl. Add the egg whites, bread crumbs, yogurt, onion, pepper, and cumin. Stir to blend. Shape into 4 burgers.
3. Coat a nonstick skillet with cooking spray. Cook the burgers over medium heat for 6 minutes, turning once, or until browned and crisp.
4. Place the bottoms of the buns on 4 plates. Top each with a tomato slice, burger, and half of the reserved aioli. Finish with the bun top.
Yep, these lemon cupcakes are on the diet!
Lemon Cupcakes with Citrus Icing
55 minutes 12 servings 316 calories MUFA : Safflower Oil
Infused with intense lemon flavor, just one bite and you’ll know why these cupcakes were our hands-down favorite for the cover of this cookbook. Serve these delightful little cakes for any celebration.
1 2/3 cups unbleached all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup safflower oil
1/3 cup fat-free milk
1/4 cup freshly squeezed lemon juice
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly grated orange zest
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
2. To prepare the cupcakes: Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract, and vanilla extract in a separate bowl. Add to the flour mixture and stir until smooth.
3. Spoon the batter into the muffin cups and bake for 17 to 19 minutes or until lightly golden and the cupcakes are springy when gently touched. Place pan on a rack and let cook for 5 minutes. Remove the cupcakes from the pan, transfer to the rack, and let cool completely.
4. To prepare the icing: Combine the confectioners’ sugar, orange juice, and orange zest in a bowl and stir until smooth. Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.
Nutrition per Serving : 316 calories, 3 g protein, 45 g carbohydrates, 15 g fat, 1 g saturated fat, 35 mg cholesterol, 183 mg sodium, 0.5 g fiber