Eat Smart, Save Calories

Obesity and Preventive Medicine David L. Katz, MD, MPH @DrDavidKatz Director of the Yale Prevention Research Center and president of the American College of Lifestyle Medicine. Dr. Katz’s most recent book is Disease Proof. Obstetrics and Women’s Health Jennifer Ashton, MD, FACOD @DrJAshton President and founder of Hygeia Gynecology, ABC News Senior Medical Contributor, and author of Eat This, Not That! When You’re Expecting. Integrative Medicine Tasneem Bhatia, MD @DrTazMD Founder and director of the Atlanta Center for Holistic and Integrative Medicine and fellow at the Arizona Center for Integrative Medicine of the University of Arizona. Dr. Bhatia is author of The 21-Day Belly Fix. Food Sciences Brian Wansink, PhD @BrianWansink Professor and director of the Food & Brand Lab at Cornell University and author of Slim by Design and Mindless Eating. Nutrition Heidi Skolnik, MS, CDN, FACSM @HeidiSkolnik Nutritionist for the Women’s Sports Medicine…

IT’S A PLACE OF COMFORT and ease, a place where you’re in control and no one can tell you what to do. It’s a place where you can be as inventive, creative, and wacky as you want, and everything you do is perfectly all right. And best of all, it’s a place where you can eat all your favorite foods and still lose all the weight you want. Indeed, this place is so magical, you can not only lose weight and eat great but also grow wealthier and healthier, just by spending more time there. So, what is this magic place? It’s your kitchen. Let’s Get Cooking! Forget dieting. Forget joining a gym. Forget the ads for the Ab-inator device you saw on QVC. If you really, truly want to lose weight, there is no…

(As Seen on the Cover) 1 medium cauliflower, trimmed, broken into florets½ cup chickpea flour1 cup grated parmesan cheese2 eggs, beaten lightly½ pound bocconcini, drained, sliced thinly PIZZA SAUCE 14 oz canned chopped tomatoes2 cloves garlic, chopped finely½ teaspoon sugar½ teaspoon salt1 tablespoons tomato paste⅓ cup loosely packed fresh basil leaves, torn 1 PIZZA SAUCE: Combine all ingredients in a small saucepan; simmer, uncovered, for 15 minutes or until thickened slightly. 2 Preheat oven to 390 degrees F. Line two large oven trays with baking paper. Mark 10-inch circles on paper; turn paper over. 3 Pulse cauliflower, in two batches, until it resembles fine crumbs. 4 Transfer cauliflower to a large bowl; stir in chickpea flour, parmesan and eggs. Season well with sea salt and freshly ground black pepper. 5 Shape the cauliflower mixture into marked rounds on…

WE DON’T MEAN TO freak you out with gnarly stories about psycho calorie counts, processed-food poisoning scares, and rumors of teenage chefs spitting in the fish sandwiches (that never, ever happens, honest). This is a positive book about positive change. So let’s take a look at what you’ll gain now that you’re ready to make the move to the kitchen. You’ll lose weight and look better. The foods we recommend in this magazine are designed predominantly to target belly fat—by keeping your belly full of smart, healthy choices that keep your resting metabolism revving and never let you go hungry. That means you’ll be at the top of your game and burning fat all day, every day, even when you sleep! You’ll reshape your body. Most “diets” force you to cut down on the…

UGH. WE KNEW SOMEONE was going to pipe up about the time factor. You, in the back of the class, with your hand raised—what’s the problem? You say you don’t have time to cook? That’s weird. You have time to get in the car and drive to a restaurant and wait for the kid in the paper hat to fry up your dinner. You have time to go to the store (again) to buy something to pop into the microwave and eat standing up over the sink. You even have time to call the delivery place, then sit around waiting for the bell to ring like one of Pavlov’s dogs. If you have time for all that, then trust us: You have time to cook. The vast majority of the meals in this…

1 Teflon coatings can deteriorate on high heat, so save your nonstick pans for gentler tasks like cooking omelets and sautéing fish. 2 Overcooked meat? Salvage dinner: Slice the meat thinly, put it on a plate, and top it with chopped tomato, onion, and jalapeño. Add olive oil and fresh lime juice (or a few spoonfuls of vinaigrette). The acid and oil will restore much-needed moisture and fat to the mistreated meat. 3 Nothing beats crispy chicken skin. Buy a whole chicken the day before you’ll cook it, sprinkle on a tablespoon of kosher salt, and leave it uncovered in the fridge. The air and salt will draw out excess water. 4 Pat meat and fish dry before cooking. Surface moisture creates steam when it hits a hot pan or grill, impeding caramelization. If your fish has…