Great recipes for hungry women

January 18, 2008 5:59:11 PM PST
Eat right every night! Try great recipes for hungry women that want to stop cooking junk and start looking hot!

Cleanse your body and enjoy eating food that will energize the body and spirit! In the book Skinny Bitch in the Kitch: Kicking Recipes For Hungry Girls Who Want To Stop Cooking Crap And Start Looking Hot, the authors are like diet guardian angels to gear you to make better food choices!

Co-Author Rory Freedman is a former agent for Ford Models and a self-taught know-it-all. She resides in Los Angeles, CA.

Web site:
Buy the book:

Book Signing
Books Inc. at the Marina
2251 Chestnut Street
San Francisco, CA
Time: Friday, January 18, 7:30 PM

About the books:
The result: New York Times Bestseller Skinny Bitch: A no-nonsense, tough-love guide for savvy girls who want to stop eating crap and start looking fabulous! Their second book, Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!), was published in December 2007 and is also a New York Times bestseller. A third book on eating healthy during pregnancy titled Skinny Bitch: Bun in the Oven will be published December 2008.

Note from Author: BTW: A Skinny Bitch is someone who enjoys food, eats well, and loves her body as a result. It has nothing to do with how much you weigh or what size you are! Skinny Bitches come in all beautiful shapes and sizes!"


    Macaroni and Four Cheeses Serves 8

      1 tablespoon refined coconut oil, melted, or safflower oil, plus more for the casserole dish
      About 2 tablespoons fine sea salt
      1 pound whole wheat or brown rice elbow macaroni
      2 (10-ounce) packages frozen pureed winter squash
      2 cups soy or rice milk
      4 ounces vegan cheddar cheese, shredded
      2 ounces vegan Jack cheese, shredded
      4 ounces (about ½ cup) vegan cream cheese
      1 ½ teaspoons powdered mustard
      teaspoon cayenne pepper
      ¼ cup whole wheat bread crumbs
      2 tablespoons vegan Parmesan cheese

      Preheat over to 375°F. Oil a 2-quart casserole dish; set aside.
      In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 ½ tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.

      Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the cheddar, Jack, cream cheese, mustard, cayenne, and the remaining ½ tablespoon of salt.

      When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.

      In a medium bowl, combine the bread crumbs, parmesan, and the 1 tablespoon of oil. Sprinkle over the top of the macaroni and cheese. Place the casserole dish on a baking sheet and bake for 20 minutes, then broil for 2 to 3 minutes, or until the top is nicely browned.

    Pecan-crusted French Toast
    Makes 6 to 8 slices

      1 ½ cups soy or rice milk
      3 tablespoons corn starch
      1 teaspoon cinnamon
      6 tablespoons chickpea flour or brown rice flour
      1 cup finely chopped pecans
      2 tablespoons refined coconut oil, or more as needed for cooking
      6 to 8 slices vegan whole wheat or whole wheat raisin bread
      Maple syrup, for serving

      In a medium bowl, whisk together the soy or rice milk, corn starch, and cinnamon. Whisk in the chickpea or brown rice flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl.

      In a large skillet over medium heat, melt the coconut oil. One slice at a time, dip the bread in the milk mixture, turning to soak both sides. Dip one side in the pecans, pressing to coat. (Yeah, it's a little challenging to make 'em stick in there. Quit whining. You're about to have French toast!) Arrange the bread in the skillet (you might have to do more than one batch), pecan side down. Cook 2 to 3 minutes, until the pecans are well browned. Carefully turn the bread and continue cooking until the second side is browned, 2 to 3 minutes. Serve immediately with maple syrup.

    Eggplant Parmesan
    Serves 4 as an entrée or 8 as a side dish or appetizer

      ¾ cup vegan Parmesan
      1/3 cup whole wheat bread crumbs
      1 tablespoon granulated garlic powder
      2 teaspoons fine sea salt
      ¾ teaspoon pepper
      ½ cup soy or rice milk
      Refined coconut oil
      1 eggplant (about 1 ½ pounds), cut crosswise into ½ - inch slices
      1 ½ cups Basic Red Sauce (*see below)
      ¼ cup roughly chopped fresh basil leaves
      4 ounces vegan mozzarella cheese, shredded

      Preheat oven to 350°F.
      In a shallow bowl, combine the Parmesan, bread crumbs, garlic powder, salt, and pepper. Place the soy or rice milk in another shallow bowl. Heat 3 to 4 tablespoons of oil, enough to coat the pan with a thin layer in a 10- or 12-inch nonstick skillet over medium.

      One at a time, dip the eggplant slices in the soy or rice milk, then the breadcrumb mixture, pressing to thoroughly coat. Place the finished slices in the hot pan and cook about 3 minutes per side, or until browned on the outside and tender on the inside (you'll have to do more than one batch; wipe out the pan between batches and add more oil). Transfer the finished slices to a 2-quart casserole dish, arranging them into two layers. Top the eggplant with the sauce, spreading it evenly. Top the sauce with the basil and mozzarella, sprinkling both evenly. Bake until the sauce is hot and cheese is melted, about 20 minutes.

    * Basic Red Sauce
    Makes about 7 cups

      2 tablespoons refined coconut oil
      1 onion, cut into ¼-inch dice
      8 to 10 cloves garlic, minced
      2 (28-ounce) cans crushed tomatoes
      1 (6-ounce) can tomato paste
      ¼ cup fruity red wine (optional)
      2 tablespoons finely chopped fresh basil
      1 tablespoon finely chopped fresh oregano
      ½ teaspoon salt
      1/8 teaspoon hot sauce, like Tabasco (optional)
      1 tablespoon agave nectar (optional)

      Heat the coconut oil in a 4- to 6-quart stockpot over medium-low heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes (adjust heat, if necessary, to avoid browning). Add the garlic and cook, stirring occasionally, 1 minute. Stir in the tomatoes and tomato paste, increase the heat to high, and bring to a boil. Remove from the heat and stir in the wine, if using, along with the basil, oregano, salt, and hot sauce (if using). Taste, and if the sauce is too acidic, stir in the agave. Use immediately or cover and refrigerate for up to 1 week or freeze for up to 2 months.