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Skinnytaste by Gina Homolka

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  • Farro with feta cucumbers and sun-dried tomatoes

    • RuthGo on June 16, 2014

      This came out delicious, I'm a fan of grain based salads and this was a good one. I used a package of 10 minute farro from Trader Joe's which made the whole thing go a lot faster. However, I found that 1T of olive oil and 1T of lemon juice (I used lime juice just because that's all I had) was not nearly enough dressing for the amount of food. I used 3T of each and added one more of each to freshen it up a couple of days later.

  • Linguini and shrimp fra diavolo

    • ChefLitman on April 14, 2013

      A perfect dish for a romantic dinner with spice! And super easy to put together. A few substitutions - cooked shrimp instead of uncooked, so we just put them in at the last minute to heat them up and impart some of the flavor. We used chopped parsley at the end, but put in a few tsp of dried basil to cook with. Definitely isn't a sauce that takes long, so next time I would start boiling the water a few minutes before starting the sauce. Also would add the capers early on so they could cook off some of their sourness by the end. Also just as a personal note for me, I needed to cook the celery longer so it wasn't as crunchy & imparted more of that flavor into the dish. We put it over gnocchi instead of linguini, which worked very well, although for plating we combined pasta & the sauce before the plate and next time I'd plate the pasta first. A great dish!

  • Perfect brown rice every time

    • sldoug on April 02, 2016

      I've tried this method with varying amounts of success. Today, with long grain brown rice, it was still quite chewy after the 30 + 10 minutes. However, since I almost always burn brown rice if I cook it in a pot, I am determined to make this one work. Maybe 40 minutes next time?

  • Spinach and quinoa salad with grapefruit and avocado

    • carlenedrake on July 04, 2013

      I haven't been able to find Champagne vinegar lately so I just use a good quality white wine vinegar in the dressing instead.

  • Thai chicken and pineapple stir fry

    • Aggie92 on March 05, 2016

      Super quick, tasty weeknight dinner. Used a mix of vegetables (biased-sliced carrots, half a green pepper, shiitake mushrooms, and the optional red chile) instead of all bell peppers. Not sure why the index states pineapple and chile dipping sauce as an ingredient when the recipe actually calls for sweet Thai chile sauce. Served with jasmine rice and a squeeze of lime.

  • Zesty lime shrimp and avocado salad

    • PKLucian on December 30, 2015

      Nice and easy, quick, no cooking required. Extremely tasty and goes well with a toasted / grilled tortilla.

  • Roasted broccoli rabe with garlic

    • Waderu on January 27, 2013

      The blanching takes out the bitterness. I mixed spicy sun-dried tomato tapenade with the olive oil. It was delicious, I will definitely make this again.

  • Chicken and white bean stuffed peppers

    • sarahcooks on September 25, 2013

      I add more seasoning than is called for, but otherwise I really love this recipe, it's so delicious and satisfying.

  • Thai coconut curry shrimp

    • Waderu on February 27, 2014

      This was super easy and quick. Delicious. Will definitely make it again.

    • mfto on September 13, 2015

      I made this recipe because I had a small dab of red curry paste that I was determined to use and also had shrimp in the freezer. My daughter is a fan of this blog's recipes so why not try it. Lucky us. This is easy and delicious. I took Gina's suggestion in one of her comments to readers to use some of the coconut milk when making rice. The rice was good. I did add lots of condiments on the side which really make a festive dish -- chutney, peanuts, raisins, diced boiled egg, banana, coconut, minced scallion, etc. The curry was hot enough for us but you can easily adjust to your taste.

  • Asian turkey meatballs with lime sesame dipping sauce

    • mfto on June 17, 2014

      This recipe was highly recommended to me by my daughter who cooks for a family of 5. She serves it with the zucchini noodles which she also recommends. I did make them, about the size of a ping pong ball, and they were good but where they were most delicious was last night when my husband and I had leftovers as meatball subs. I mixed some of the leftover dipping sauce with mayonnaise and used that as a spread on toasted rolls. I reheated the meatballs in the microwave, dipped them in sauce, and put them in the rolls on a bed of baby arugula and cilantro. My husband even drizzled more sauce over the top of his meatballs. You could serve a lot of sandwiches with this recipe.

  • Spicy shrimp fried rice

    • stef on March 02, 2016

      This was very quick to prepare and delicious. Nicely spiced

  • Balsamic chicken with roasted vegetables

    • Jane on October 26, 2014

      Quick and easy dinner. Just chop up the vegetables (I used what she suggested but I think you could really use whatever you have), toss with herbs, balsamic and olive oil, then roast with some chicken thighs. The end result wasn't amazing but perfectly OK for a quick dinner. Check the pan before 35 minutes roasting. One pan was fine but a thinner pan was burnt.

  • Dad's creamy cauliflower soup

    • Waderu on November 20, 2013

      Liked this soup. It was creamy but light, easy to make. I'll use some herbs next time to get a bit more flavor.

  • Crock pot chicken taco chili

    • Aggie92 on October 16, 2015

      Tasty and very mild for a chili. We spiced it up a bit by serving with pickled jalapeño slices. Followed the recipe exactly (except for cooking time) and used 4 tablespoons Penzeys taco seasoning. Recipe says 10 hours on high, however in my slow cooker, the chili was done and the chicken was shreddable after 7 hours. Makes a lot of chili for a 2 person household, but Ms Holmolka states it freezes well. Will make again!

  • Mushroom Stroganoff

    • Aggie92 on September 12, 2014

      Very tasty. Made this with a pound and a half of white mushrooms. Followed directions except for reducing the amount of beef broth to compensate for the mushrooms releasing a lot of liquid and I used a smidge extra Worcestershire sauce. Served over brown rice.

  • Lightened up green bean casserole with shallot crumb topping

    • Cheri on November 23, 2012

      This is very tasty. Made as directed, except I microwaved the green beans briefly (saved a pot), which worked great. This is a keeper, I will repeat.

  • Honey yogurt with pomegranate and pistachios

    • Rutabaga on February 02, 2015

      The concept here is simple, but good - great for getting breakfast on the table in minutes. I filled my honeyed yogurt with pomegranate and pistachios, and found it to be a nice combination. My three-year-old enjoyed stirring his own pomegranate seeds into his yogurt, but chose not to include the pistachios.

  • The best grilled portobello mushroom burgers

    • Aggie92 on June 21, 2014

      Very good marinade for the portobello mushrooms. I doubled the recipe since I had 10 medium size mushrooms and marinated them for 2 hours. Served the grilled mushrooms as a side dish without all the burger accoutrements.

  • Cilantro lime cauliflower "rice"

    • Laura on October 13, 2015

      I've been wanting to try the latest food fad, 'cauliflower rice,' for some time, so when I saw the 'rice' for sale in the produce dept of my WF, I bought a package. This recipe appealed because it contains 3 ingredients that I like, lime juice, scallions and cilantro. I also grated some of the lime zest and added that as well. The result was just so-so for me. I didn't dislike it, but I didn't love it either. I didn't feel that the lime, cilantro or scallions really showed up. My husband liked it a lot more than I did. I'm still game to try cauliflower rice again, but I'll choose a recipe with more seasonings next time.

  • Three cheese zucchini stuffed lasagna rolls

    • Liri on February 09, 2015

      This is delicious, and very easy. My husband said it tasted like a lighter lasagna, and he didn't miss the meat at all. I loved it, and have made it twice already. I froze half of the rolls (unbaked) and they were almost as good when I defrosted them.

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  • Language English
  • Countries United States

Publishers Text

Gina Homolka is the author, recipe developer, and photographer of Skinnytaste, which features low fat, family-friendly, healthy recipes. She started Skinnytaste back in 2008 in an attempt to help her stay healthy, experiment with creating skinny recipes, and marry her two passions of food and photography.

On Skinnytaste, you'll find healthy dishes that don't sacrifice any of the flavor that can be found in their full-fat origins. Gina knows all the food she prepares for Skinnytaste is tasty and satisfying, because after all, this is the same food she cooks on a daily basis for her friends and family, and they are some of her toughest critics!

Skinnytaste recipes have been featured on sites such as Glamour.com, Gourmet Live, The Kitchn, Finecooking.com, Fitness Magazine, More Magazine, Country Living, and was the winner of the SHAPE Magazine Best Healthy Eating Blogs 2011, The Homies: Best Home Cooking Blog for 2011. Gina was born and raised in the suburbs of Long Island, NY.

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