20 FD friendly recipes! Scroll down for two freebies!

"I want to rename this book “ The fighter Diet Gourmet Recipe Book II” .I used to be a “foodie” and tried lots of different types of cooking  so I’m not unfamiliar with exotic spices and ingredients.   As tasty as many dishes can be they can also pack on the pounds if you’re not careful. ( Indian food for example : Many dishes  are vegetarian  but can have lots of Ghee - clarified butter- or cream and cheese) But this book with recipes by Sunny Gandara takes ingredients and puts them together so you don’t have to add all the fat that’s associated with some more flavorful dishes.

It’s true. In the description to the book Pauline says that  we can get tired of eating the same old thing over and over again. Well in this book, although the pictures of the food may look gourmet and impressive, the recipes are pretty easy to follow and not very complicated. A while back in time maybe the “Exotic “ spices and ingredients may have been hard to find but they are easily found in most supermarkets these days! So don’t think you’ll buy this book and not be able fill your shopping list at the market. Plus you can also get many things on line and some sources are provided at the back of the book.

Also like all the recipe books each dish is given a calorie, fat, carb and protein breakdown. Which is great because I’m not very talented at figuring that stuff out myself! Something I always appreciate is clear photos of the food so I can know what to expect and there are great photos of the finished dishes.

These are the kind of things you can sneak on some guests or family members who run in horror and the thought of “Diet Food”. They would never suspect!  Actually , I would run horror from most diet food that other people try and pawn off out there! In short:  this stuff looks yummy". -Larry Navarro

"I know you usually hear feedback about the workout ebooks (from what I have noticed), but the cookbooks are fantastic! Made one of the omelette recipes recently and there was so much food I couldn't believe it. Tonight, I am making one of the chicken recipes and the amount of food for one serving is unbelievable. The pictures in the ebooks look delicious and the food is easy to make. Made a special trip to the store today to make a variety of the recipes over the next week. My commitment this week to myself is to eat more veggies!" -Diana

"In this cookbook FD chef Sunny Gandara has focused on adding exciting herbs and spices to the meals. Sometimes we get tired of eating the same thing over and over – broccoli can only taste so many ways, right? Not necessarily. By researching different cuisines and how they spice up their food, a whole new world will open and you will gain a lot more flavors. Check out your ethnic grocery stores (Indian, Middle Eastern and Asian to mention a few) as well as online stores for spices and condiments that are calorie free but full of tastes!! (See at bottom of document for online sites to get all of the spices in the below recipes)."

GRIDDLE COOKED EGGPLANT W/A GARLIC-YOGURT SAUCE

Serves 1 hungry FDiator!

½ lb eggplant, stem removed, sliced lengthwise into ¼-inch thick slices

1 ½ tsp kosher salt

1 cup non fat Greek yogurt

2 tbsp finely chopped fresh cilantro leaves, and tender sems

2 tbsp finely chopped fresh mint leaves

2 tbsp finely chopped fresh curry leaves

2 large cloves garlic, finely chopped

2 fresh green Thai, cayenne, or Serrano chiles, stems removed, finely chopped

1. Lay eggplant slices in a shallow, medium-sized pan (Glass, stainless steel or plastic). Sprinkle salt over them and set aside to allow the salt to leach out the bitter-tasting water, about 1 hour.
2. Squeeze the slices of the eggplant between the palm of your hands to get rid of any excess water, and set them aside.
3. Line a large plate or a cookie sheet with several large layers of paper towels.
4. Spray Pam spray into a large nonstick skillet and heat it over medium heat. Arrange half the eggplant slices in a single layer in the skillet, without crowding them. Cook until slices have softened and turn medium brown on the underside, 5-8 minutes. Flip them over and repeat on other side, another 5-8 minutes. Slide them onto the paper-towel lined plate to drain. Heat more Pam spray in skillet and repeat with remaining eggplant.

SAUTEED SQUASH WITH A CHERMOULA SAUCE

About 1 lb squash, such as acorn, butternut or kabocha

½ cup water

Chermoula:

1 garlic clove, crushed with the flat blade of a knife

2 tbsp minced cilantro

2 tbsp minced flat-leaf parsley

½ tsp sea salt

1 tsp sweet paprika

¼ tsp ground cumin

1. tbsp water

Juice of 1 lemon

Chop garlic an mix with cilantro, parsley, salt, paprika and cumin. Beat in water and lemon juice. Taste and adjust seasoning, adding more salt or lemon juice if you wish.

Cut squash in hal and remove seeds and fibers from center. Peel squash and cut into 2-inch chinks. Heat pam spray in a skillet over medium heat and sauce the squash pieces until lightly brown on al side. Remove and set aside, but keep warm.

Mix together chermoula sauce as indicated above – while squash is still warm, pour chermoula over it, stirring gently to mix well. Set aside to marinate for at least 30 minutes before serving. Serve at room temp.  A great post work out treat!

This ebook contains 20 recipes.

ALL SALES ARE FINAL