my

healthy
recipes
and
secrets

Feel Good Food

giada de laurentiis

Pur
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GI
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CLARKSON POTTER

Copyright 2013 by GDL Foods Inc.

All rights reserved.
Published in the United States by Clarkson Potter/Publishers,
an imprint of the Crown Publishing Group, a division of Random
House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON POTTER is a trademark and POTTER with colophon is
a registered trademark of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
De Laurentiis, Giada.
Giada's feel good food / Giada De Laurentiis.
Includes index.
1. Cooking. I. Title.
TX714.D423 2013
641.5dc23 2013004298
ISBN 978-0-307-98720-4
eISBN 978-0-307-98721-1
Printed in Hong Kong
Book and jacket design by Rae Ann Spitzenberger
Book and jacket photographs by Amy Neunsinger
10987654321
First Edition

40 giadas feel good food

7 to 8 medium strawberries,
hulled and thinly sliced
1 tablespoon white wine
vinegar

strawberry-mint omelet
v

gf

4 large eggs, at room

temperature
1 tablespoon heavy cream

While adults appreciate this slightly sweet twist on an otherwise

2 tablespoons sugar

savory omelet, this was actually one of the first ways I got Jade

teaspoon kosher salt

to eat eggs for breakfast. Shes a strawberry girl and will try

3 tablespoons finely chopped

fresh mint leaves
1 tablespoon unsalted butter,
at room temperature

anything that features her favorite fruit! I like to make a couple of

pans of this omelet and serve it for brunch when we are having
friends over because it is absolutely beautiful.

1 teaspoons extra-virgin
olive oil

In a small bowl, toss together the strawberries and vinegar. Allow

the mixture to stand for 15 minutes. Strain before using.
per serving: Calories 343;
Protein 14g; Carbohydrates
22g; Dietary Fiber 3g;
Sugar 17g; Total Fat 22g;
Saturated Fat 9g; Sodium
425mg

In a medium bowl, whisk together the eggs, cream, sugar, and

salt until smooth. Stir in the mint.
In a 10-inch nonstick skillet, heat the butter and oil over mediumhigh heat. Add the egg mixture and cook until almost set,
about 4minutes. Spoon the strawberries in a line across the
center of the omelet. Fold the edges of the omelet up over the
strawberries. Cook until the egg mixture has set, 3 to 4 minutes.
Cut the omelet into servings and transfer, seam side down, to
plates.

breakfast 41

| my beauty routine

Even if i am rushing out of the house

with my hair up in a clip, I always wear some
kind of tinted moisturizer or light foundation
(with SPF 30) to even out my skin and some
concealer under my eyes. (Between being a
mom, working, and traveling, I dont often get
to catch up on my beauty rest!) A bit of blush
works wonders for perking up cheeks and I
think a quick brush of black mascara (preferably
thickening, as opposed to lengthening) and a
shimmery colored lip gloss are a bare minimum
for me. If I have a bit more time, I like a little
bronzer on the top of my face and on my neck.
When I am working or going out, I often go for
a full-on smoky eye with liner and shadow. In
that case, I stick with lip gloss. If I have on only
mascarano liner or shadowI opt for a lipstick
to get a little more color on my lips. But to tell
you the truth, I prefer lip gloss; its so much
more moisturizing than lipstick.

92 giadas feel good food

e y e l ine r

b lu s h b ru s h

s h im me ry
lip gloss

bro nze r

li pst ick
penc il

perfume

lunch 93

100 giadas feel good food

2 tablespoons extra-virgin
olive oil
5 large shallots, chopped
3 medium carrots, peeled
and cut into -inch pieces
1 large red bell pepper, cut
into -inch pieces
8 ounces ground white
turkey meat, broken into
small chunks
1 tablespoon herbes de
Provence
5 cups low-sodium chicken
broth

turkey, kale, and

brown rice soup
gf

I live on this hearty delicious soup in winter! I start making it right

after Thanksgiving using leftover turkey. I absolutely love it; it just
makes me happy and is one of those dishes I crave when it is
cool outside. Also, its really pretty, which soups arent always.

1 (15-ounce) can diced

tomatoes, drained
1 cup cooked brown rice

Heat the oil in a large pot over medium-high heat. Add the

1 small bunch kale, center

ribs removed, leaves
coarsely chopped
(4 packed cups)

shallots, carrots, and bell pepper and saut, stirring frequently,

1 teaspoon kosher salt

very slightly around the edges, 5 to 7 minutes. Add the herbes de

teaspoon freshly ground

black pepper

Provence and stir for 1 minute.

cup chopped fresh flat-leaf

parsley leaves

Add the broth, diced tomatoes, and cooked rice and bring to a

cup freshly grated

Parmesan cheese

the black pepper. Reduce the heat to medium-low. Cover and

until beginning to brown and soften slightly, 8 to 10 minutes. Add

the turkey and stir until the meat turns white and begins to color

boil. Stir in the kale and season with teaspoon of the salt and
simmer until the vegetables are tender, about 15 minutes. Season
with the remaining teaspoon salt.

per serving: Calories 361;

Protein 24g; Carbohydrates
39g; Dietary Fiber 6g;
Sugar 10g; Total Fat 12g;
Saturated Fat 3g; Sodium
627mg

Ladle the soup into bowls. Sprinkle with the parsley and the
Parmesan cheese.

lunch 101

200 giadas feel good food

 cup plus 1 tablespoon

extra-virgin olive oil
2 tablespoons fresh lemon
juice (from 1 large lemon)

sole with lemon-basil pesto

gf

2 large garlic cloves,

smashed
teaspoon kosher salt

This no-cook saucea particularly bright, citrusy pestostarted

teaspoon freshly ground

black pepper

as a dipping sauce in my house. But I liked it so much I started

8 (2-ounce) skinless sole

fillets
cup Lemon-Basil Pesto
(recipe follows)

per serving (includes

pesto): Calories 325;
Protein 23g; Carbohydrates
3g; Dietary Fiber 1g; Sugar
1g; Total Fat 25g; Saturated
Fat 4g; Sodium 287mg

making it to serve with sole, which proved to be a great way to

get Jade to eat fish. The sole is nice and light and needs only a
smear of the lemon-basil pesto to make a simple, elegant dish.

In an 8-inch square glass dish, combine cup of the olive oil, the
lemon juice, garlic, salt, and pepper. Whisk the marinade to blend.
Add the sole and turn several times to coat evenly. Let stand for
15 minutes.
Heat a large nonstick skillet over medium-high heat. Add the
remaining 1 tablespoon olive oil. Remove 4 sole fillets from the
marinade, letting any excess marinade drip off, and add to the hot
pan. Sear for 2 minutes and then turn the fish over. Sear until just
cooked through, about 3 minutes longer. Transfer to plates and
repeat with the remaining 4 pieces of sole. Top each serving of
sole with 2 tablespoons of the lemon-basil pesto and serve.
recipe continues

dinner 201

per serving (2 tablespoons): Calories 181;

Protein 4g; Carbohydrates
3g; Dietary Fiber 1g; Sugar
1g; Total Fat 18g; Saturated
Fat 3g; Sodium 177mg

lemon-basil pesto
Leftovers can be tossed with whole-wheat pasta or served with
fish, meator pretty much anything. You can store the pesto,
covered and refrigerated, for a couple of days.
M ake s ab o ut cu p

2 packed cups fresh basil leaves

cup pine nuts, toasted (see Cooks Note)
Grated zest of 1 large lemon
2 tablespoons fresh lemon juice (from 1 large lemon)
1 garlic clove, smashed and peeled
teaspoon kosher salt
teaspoon freshly ground black pepper
cup extra-virgin olive oil
cup freshly grated Parmesan cheese

In a blender or food processor, pulse the basil, pine nuts, lemon

zest, lemon juice, garlic, salt, and pepper until finely chopped.
With the machine running, gradually add the oil and blend until
the mixture is smooth and thick. Add the cheese and pulse until
just incorporated.

cooks note
To toast pine nuts, arrange in a single layer on a rimmed baking
sheet. Bake in a preheated 350F oven until golden, about
6minutes. Let cool completely before using.

202 giadas feel good food

c hoc o l ate fig b ites , page 23 1, and

S p i c e d p u m pkin - rais in co okie s

232 giadas feel good food

1 cup all-purpose flour

cup old-fashioned
rolled oats
1 teaspoon ground cinnamon
teaspoon baking soda
teaspoon fine sea salt

spiced pumpkin-raisin
cookies
v

vg df

teaspoon ground allspice

cup raw sugar (such as
Sugar in the Raw)

I make these in the fall, and always at Halloween, because the

cup canned pumpkin

puree

colors and flavors match so well with the season. Jade devours

cup safflower or
grapeseed oil

for a vegan cookie!

1 tablespoon pure maple

syrup

these chewy cookies, which is always a great signespecially

Position a rack in the center of the oven and preheat the oven to

1 teaspoon pure vanilla

extract

350F. Line 2 large baking sheets with parchment paper.

cup raisins

In a medium bowl, stir together the flour, oats, cinnamon, baking

soda, salt, and allspice. In a large bowl, whisk together the sugar,

per cookie: Calories 91;

Protein 1g; Carbohydrates
15g; Dietary Fiber 1g; Sugar
9g; Total Fat 3g; Saturated
Fat 0g; Sodium 70mg

pumpkin puree, oil, maple syrup, and vanilla. Using a flexible

rubber spatula, gradually stir the flour mixture into the pumpkin
mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto a
prepared sheet, spacing the mounds about 1 inch apart. (Or use a
mini ice cream scoop.) Using moistened fingertips, flatten each to
a 2-inch-diameter round.
Bake the cookies until browned around the edges and no longer
sticky on top, 17 to 20 minutes. Using a metal spatula, transfer the
cookies to a wire rack and cool completely.

dessert 233

Pur
chas
eacopyof

GI
ADA
S
F
E
E
LGOODF
OOD
atoneoft
hes
er
et
ai
l
er
s
:

CLARKSON POTTER