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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

  • Breakfast bulgur wheat with poached mixed berries

    • southerncooker on February 13, 2019

      I used Bob's Red Mill Red Bulgur for this dish. I don't like sweet oatmeal but do enjoy savoury so didn't know if I'd like sweetened bulgur or not. I was intrigued that Giada says she makes this when she can't decide if she wants sweet or savoury for breakfast. There is very little sweetener in the poached berries, agave is used which I had on hand. I just used strawberries and blackberries since I didn't have the blueberries and raspberries too. The drizzle of EVOO on top of the cooked bulgur was a nice addition. I love this.

  • Egg, kale, and tomato breakfast wraps with hummus

    • southerncooker on February 17, 2019

      Delicious. I used the Everyday Humus from The Weeknight Mediterranean Cookbook

  • Updated Waldorf salad with apple vinaigrette

    • mharriman on September 10, 2018

      My husband and I loved this updated Waldorf salad. I reduced all the ingredients except the whole apple for the two of us. Delicious! Served with the pea, fennel, and lettuce soup from the same cookbook. The salad and soup complemented each other well. Salad dressing makes twice as much as needed (even when reduced for two servings).

  • Turkey, kale, and brown rice soup

    • julesamomof2 on February 01, 2019

      There's a lot going on in this soup but the flavors aren't muddy at all; it's actually rather light which was surprising to me given the variety of ingredients. I added more chicken stock then called for as I like things on the brothy side.

  • 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.

  • 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.

  • 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.

  • Shrimp and avocado salad

    • mharriman on June 15, 2018

      Excellent. My husband and I loved this. Great for a lighter dinner on a warm summer evening.

  • Whole-wheat pearl couscous salad with smoked paprika

    • eliza on October 05, 2015

      This recipe is available food network website.

  • Grilled salmon and pineapple with avocado dressing

    • CJI on August 13, 2014

      Easy to prepare. Delicious!

    • mharriman on June 10, 2018

      My husband’s and my favorite Giada salmon recipe. It includes quite a few steps ( chopping & blending ingredients for avocado dressing, chopping herbs & mixing oil for salmon basting mixture, chopping whole pineapple into rounds) but once the prep is done, this is quick cooking and a snap. I like to grill it on my stovetop grill pan. Tonight I served it with sautéed shredded zucchini with grated nutmeg. The salmon, pineapple, avocado combination makes for a wonderful summer meal on a humid day.

  • 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.

  • Pork tenderloin with honey-mustard sauce

    • mharriman on January 20, 2019

      This was quite good. I questioned the 30 minute baking time at 400 degrees, so I checked it at 15 minutes and the loin was 165-170 degrees, depending on where I stuck the thermometer. I think the 30 minutes at 400 degrees time/temp is a misprint. I Served with steamed broccoli and a light cheese sauce and the two were really nice together.

  • Baked salmon with arugula salsa verde

    • mharriman on March 29, 2018

      My husband loved this recipe; I liked it. The salsa verde called for so much olive oil that it separated from the greens and ran down and over the plate once served from the pan. I would reduce the olive oil in half next time. With the suggested quinoa, the salmon and greens and quinoa made for a full meal. I put my dinner salad aside for lunch. One upside of this dish is that it’s baked, so you have 10-12 minutes to do other things ( I cut up strawberries for dessert) while it’s in the oven. The downside is the number of ingredients you need in addition to the salmon: lemons, capers, fresh herbs and lettuce including chives, Italian Parsley, and arugula. Since my herb garden isn’t ready yet, this was a pricey meal.

  • 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.

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