Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple

“These are actually good for you?” That is the most common question Registered Dietitian Nutritionist McKel Hill gets from clients worldwide who’ve eaten her 100 percent whole-food based recipes, from Beetroot Burgers and Avocado Toast Six Ways to Salted Caramel Brownies. 

It’s also what brings readers coming back to her healthy living site, Nutrition Stripped. The internet is filled with a variety of “healthy” recipes from bloggers, Instagrammers, and “experts.” McKel is the real deal. Now in her first book, McKel takes you back to basics to enjoy the amazing benefits and incomparable flavor of whole foods—nature’s true healthy bounty. 

Not just an approach to eating—Nutrition Stripped is about a balanced lifestyle that will help you be your best. Whole foods cooking is the foundation of health and can be enjoyed no matter what your dietary preference. McKel’s recipes are plant-based, gluten-free, dairy-free, and entirely free from processed food. Start your day with Carrot Cake Quinoa Porridge, or Plantain Flatbread with Poached Egg and Honey. For dinner, feast on Beetroot Burgers with Maple Mustard. And don’t forget dessert—indulge with a mouthwatering Raw Avocado Lime Tart. Illustrated with beautiful, modern and minimalistic color photographs, Nutrition Stripped shows you how delicious and simple it can be to eat healthier with whole foods.

Have Your Cake And Your Cupcake Too

It’s a sugar lover’s fantasy, Monday nights on Food Network this summer. Cake Wars and Cupcake Wars return with freshly baked new episodes of these sweet competitions – a sugar rush for fans everywhere! 

The stars shine as Cupcake Wars returns with all-new celebrity filled episodes. It’s an all star cupcake showdown as celebrity contestants prove their baking skills on special new episodes of Cupcake Wars, beginning July 11th and airing Mondays at 8pm ET / PT on Food Network. In each episode four famous faces will compete in three rounds of elimination challenges for the chance to debut their creation at a major event and to win a donation to their favorite charity. The celebrity contestants competing for cupcake glory include Adrienne Bailon, Drake Bell, Julissa Bermudez, Yvette Nicole Brown, Brooke Burke-Charvet, Charlie & Max Carver, Coolio, Ron Funches, Lori Greiner, Bob Harper, Hannah Hart, Perez Hilton, Grace Helbig, Shawn Johnson, Carson Kressley, NeNe Leakes, Vanessa Marano, Katherine McNamara, Heather Morris, Lamorne Morris, Audrina Patridge, Antonio Sabato Jr., Molly Sims, Lea Thompson, Emeraude Toubia, Nick Young, and Johnny Weir.  Each will be challenged to design cupcakes that match a unique theme including everything from cheerleaders to the iconic Hello Kitty and Josie and the Pussycats, from Medieval Times to the classic game Twister, and to the popular children's character Matilda.

Cake Wars follows with all new episodes Mondays at 9pm ET / PT featuring four bakers vying for the opportunity to display their extraordinary cake creations at a big event, and for the grand prize of $10,000! The talents and imagination of the contestants are tested in two rounds of specially-themed challenges, where they must race against time to design mind-blowing cakes that will impress with their taste and presentation. 

KING CRAB COBB SALAD FROM TWO IF BY SEA

KING CRAB COBB SALAD
SERVES 4
The original Cobb was essentially a garden salad that was billed as a main dish. It included a bounty of novel ingredients that suddenly could be shipped by freight from far-flung agricultural areas. There were so many new and delicious tastes all together on one plate. Imagine how cool such a composition must have been at the time! I include a recipe here because bringing together so many great tastes and textures is still a cool thing—not to mention pretty damn delicious.

2 large ripe tomatoes, cored and diced
Salt
Double recipe of Red Wine Vinaigrette (see below), divided use 2 heads Belgian endive or 1 head chicory, chopped
1 bunch watercress, trimmed
2 avocados, pitted, peeled, and thinly sliced
2 pounds king crab legs, shelled and cut into 1⁄2 -inch pieces
4 hard-boiled eggs, sliced
1 lemon, quartered
Freshly ground pepper-allspice

Season the tomatoes with salt and toss with half of the vinaigrette. Let marinate for 10 minutes.

Divide the endive, watercress, avocados, crabmeat, hard-boiled eggs, and lemon equally among 4 plates. Drizzle the remaining vinaigrette over the salads and season with salt. Divide the marinated tomatoes among the salads and season with freshly ground pepper-allspice.

RED WINE VINAIGRETTE:
4 tablespoons whole grain mustard
4 tablespoons red wine vinegar
1 clove garlic, grated
1⁄3 cup extra-virgin olive oil
2 (5-ounce) cans oil-packed U.S. albacore tuna or Alaska sockeye or pink salmon, drained and oil reserved
Salt

To make the vinaigrette, whisk together the mustard, vinegar, and grated garlic in a small bowl. While whisking, slowly add the olive oil and reserved tuna oil. Season to taste with salt. Set aside.