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Giada's Feel Good Food: My Healthy Recipes and Secrets by Giada De Laurentiis

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Notes about this book

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Notes about Recipes in this book

  • Whole-wheat pearl couscous salad with smoked paprika

    • eliza on October 05, 2015

      This recipe is available food network website.

  • Quinoa, roasted eggplant, and apple salad with cumin vinaigrette

    • meaghan1986 on February 08, 2014

      Amazing! The cinnamon and cloves make this dish good for any christmas dinner.

  • Green pea, lettuce, and fennel soup

    • mharriman on January 25, 2018

      What a delightful soup! My husband and I really like fennel, so this soup was a hit with us. I’ve never seen a recipe that uses lettuce, and certainly not a whole head. This soup had a light, refreshing texture even though mine came out thicker and darker than the photo and description. I thinned it with water a little but didn’t want to take away the flavors so kept most of the thickness which was fine for a winter evening. For summer, I’d probably thin it with more water. A tweak - I used two fennel bulbs to make one cup (not one bulb as in directions) This was quick to put together after a busy day, making it even better. Served with a small crab cake to round out meal.

  • Grilled scallops with orange-scented quinoa

    • mharriman on January 03, 2018

      A favorite- Easy and delicious. I like to grill the scallops on my stovetop using a LeCrueset skinny grill pan. I found out a while back the scallops don’t need skewering. As long as I prep ingredients and make the dressing and quinoa ahead of grilling the scallops, this meal is a snap. Served with steamed asparagus as a side.

  • Salmon with lemon, capers, and rosemary

    • mharriman on November 21, 2017

      Easy to make and pretty tasty. I used skin on wild coho fillets (called for skinless) and cooked a bit too long, so it burned a little on bottom, but was still moist. We liked the lemon and rosemary combination.

  • Salmon with basil and chive tzatziki

    • mharriman on September 30, 2017

      I like to make this recipe during the summer months when I can use fresh basil and chives from our herb garden. I used up the last of the chives and our bounty of basil in last night's meal. A treat! The leftover tzaziki is great as a spread the next day. I always buy the tarragon as it doesn't grow in our northern Virginia garden. I like Gilda's fresh, California take on food, but Her recipes remind me that most of the year her produce ingredients are easily and inexpensively found in California-- but not as easily available or inexpensive on East coast. So, Giada is often my May- September recipe gal.

  • Spiced pumpkin-raisin cookies

    • mharriman on November 18, 2017

      These were delicious. I added an egg and substituted honey for the maple syrup since I was out of the syrup. I baked for 17 minutes and they were just right. These are chewy and satisfying.

    • msimfam on February 05, 2016

      Made these with Gluten free flour with xanthan gum already in the flour. Very Good. And easy.

  • Artichoke soup with fresh mint

    • adelina on January 31, 2016

      Quick dinner out of the freezer! Used frozen spinach since had no fresh. I also added a can of canellini beans, 5 cloves of garlic and some parmesan at the end.

  • Grilled salmon and pineapple with avocado dressing

    • CJI on August 13, 2014

      Easy to prepare. Delicious!

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