Bon Appétit - The Food Lover's Cleanse: 140 Delicious, Nourishing Recipes That Will Tempt You Back into Healthful Eating by Sara Dickerman

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  • Raspberry-pistachio chocolate bark

    • Jane on February 18, 2020

      A wonderfully quick and easy treat (pretty too). And good for when you have guests who profess not to eat desserts (how are they my friend?) or sugar. I used good quality dark chocolate - Valrhona Manjari - which I think is quite important when this is mainly chocolate.

  • Halibut poached with scallions and miso

    • mirage on May 30, 2016

      Made with cod. Quick and delicious!

    • mzgourmand on May 30, 2017

      Made with halibut - delicious, light and easy. However, do NOT boil the miso - I don't know why that instruction is in there. Boiling the miso will destroy it's beneficial nutrients, I don't know what it does for the taste. I also did my best not to let the broth simmer at the end for the same reasons, when poaching the halibut after searing it.

  • Fried egg with spicy beans, shaved zucchini, and tortilla

    • cespitler on February 15, 2016

      Last Sunday I made the Fried Egg with Spicy Beans, Shaved Zucchini, and Tortilla. Also good--not something you really need a recipe for. I make some sort of version of this whenever I make a pot of beans and don't use them all in a specific recipe.

    • wcassity on September 05, 2016

      Tasty, everyone liked it. Made it for dinner and served it with flour torillas.

  • Lemongrass shrimp with mushrooms

    • cespitler on April 26, 2021

      Fantastic flavors and a super quick dinner. Served with couscous.

  • Quinoa salad with broccoli and pistachios

    • cespitler on February 07, 2016

      A great dish with a mixture of flavors and textures. I think the flavors were better the next day and the textures held up to reheating. I'll definitely move this into the rotation. I was in a pinch so used frozen broccoli, which I roasted in the oven rather than blanching.

  • Cellophane noodle salad with tofu, edamame, and crispy shallots

    • cespitler on January 12, 2020

      I love this dish. I always add the full bag of edamame and marinate the tofu in the sauce before mixing. I don’t typically fry the shallots and add them raw instead.

  • Cranberry bean ragout with chanterelles and sage

    • cespitler on February 15, 2016

      I made the big pot of beans for the Cranberry Bean Ragout with Chanterelles and Sage. The photo presents this served with a broth, but my beans soaked all the broth. It was a nice dish as well--using leeks and sage. It was a good reminder that I like that combo.

  • Tunisian-style poached eggs in red pepper sauce

    • cespitler on February 15, 2016

      The Tunisian-Style Poached Eggs in Red Pepper Sauce was delicious! I served it in a similar way as the photo--over quinoa with a bit of sauteed spinach. I was gifted a bottle of Harrissa and it was my first time using it. I was more interested in using the new bottle to get a sense of the flavor rather than making the suggested Harrissa paste with Perserved Lemons. I can imagine that it would add another layer of favor in the peppers. And, I'm in the Midwest (in the middle of winter) so the idea of grating a fresh tomato was not right--I used canned roasted tomatoes. This is definitely one of those egg recipes that works just as well for dinner as it does for breakfast.

  • Salmon with cucumber-yogurt sauce and carrot salad

    • TrishaCP on January 10, 2017

      This was good- we made salmon for two portions but the full amount of sides and yogurt sauce to have with some leftover polenta. The yogurt sauce was similar to tzatziki, but not as delicious, so I wouldn't make it again. The carrot salad was wonderful- it had just enough cumin and went brilliantly with the fish.

    • mzgourmand on May 25, 2017

      Delicious! Favorite recipe!

    • mzgourmand on February 07, 2016

      This was a wonderful dish - the two sides, cucumber-yogurt sauce and carrot salad were fantastically delicious and really elevated the dish. Bright, strong but not overwhelming flavors and the salmon was a great canvas for them. Highly recommend.

  • Roasted pork tenderloin with apple and mushroom sauté

    • TrishaCP on January 10, 2017

      This was fine but not outstanding- I think it needed more oomph in terms of spices/flavors. I would add more garlic/sage and even more Penzeys Mural of Flavor than I used. I didn't feel like making a separate side, so I added a sweet potato to the apple mix, and continued cooking it with the mushrooms. The sweet potato worked fine for me with the mix- not too much sweet on sweet.

  • Saucy braised chicken thighs with fennel and lemon

    • rglo820 on December 05, 2017

      So simple and delicious! I used half the lemon called for and felt it was enough. I served it with crisped-up leftover stuffing, though it would have been great over rice, barley, or farro too. I chopped the leftovers up and tossed them with cooked green lentils for a lunch salad - also really good.

  • Grilled swordfish with charred tomatillo salsa

    • wcassity on September 05, 2016

      Delicious, and easy once you've gone to the trouble to get the grill going.

  • Tofu, mustard greens, and shiitake mushroom stir-fry

    • meggan on February 05, 2021

      Had to use chard and kale which was fine. Had trouble with tofu sticking to pan. Used a little more sesame oil than called for as it was a little bland.

  • Barley pilaf with spinach and pine nuts

    • meggan on January 04, 2019

      Surprisingly easy and tasty. We added a little parm and I used pearl barley.

  • Miso flank steak with shiitake-mustard green escabeche

    • meggan on January 05, 2019

      Another easy hit from this book - couldn't find flank or skirt so I just used a very thin sirloin. Also used collards instead of mustard greens. I think the mustard greens would be better.

  • Pan-roasted salmon with grapefruit-cabbage slaw

    • meggan on January 13, 2019

      Good times. Great tastes.

  • Lentils with caramelized fennel

    • mirsaidi007 on November 12, 2018

      This was surprisingly good. Have made this twice - the first time with water per the directions and just sauteing the fennel on the stove. That was very good. Second time I used homemade chicken stock and caramelized the fennel in the oven, doubling the recipe since it adds a lot to the dish. Even better.

    • patioweather on September 13, 2022

      I didn't think I was a fan of lentils until now. I look forward to eating the leftovers tomorrow for lunch.

  • Oven-roasted tofu and Romanesco with ginger-scallion sauce

    • hashi on January 05, 2023

      This made for a really fast, simple, healthyish (lots of salt) weeknight meal. In the future I might switch the sauce up a little…maybe more ginger or some mirin and miso to make it thicker and more interesting.

  • Charmoula-rubbed mahi mahi

    • devans2065 on July 31, 2016

      Spring recipe Serve with lentils with cartelized fennel

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Reviews about this book

  • Leite's Culinaria

    We love the book for the way it casually tosses together ingredients in ways we hadn’t considered and then makes it look so lovely on the plate.

    Full review
  • ISBN 10 0062390236
  • ISBN 13 9780062390233
  • Linked ISBNs
  • Published Dec 22 2015
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher William Morrow Cookbooks

Publishers Text

Reboot your eating habits with Bon Appétit’s wildly popular online plan, now expanded for the whole year with four two-week seasonal plans and 140 recipes. With a foreword by Adam Rapoport.

What began as an interactive post-holiday plan that puts an emphasis on home cooking and whole foods, the Bon Appétit cleanse has now been expanded for the entire year. Inside you’ll find four different two-week cleanse plans, one for each season, and 140 fabulous recipes that use fresh, flavorful, unprocessed ingredients. High in fruits, vegetables, and whole grains—with no refined flours, very limited dairy and saturated fats, little to no alcohol or coffee (and a small serving of dark chocolate!)—the program emphasizes eating mindfully, controlling portion size, and curbing grazing impulses. Empty calories are replaced with filling protein- or fiber-rich snacks.

Following the principle that delicious home-cooked meals are the best way to develop long-lasting healthy eating habits, the tasty recipes in The Bon Appétit Food Lover’s Cleanse—most exclusive to the book—can be enjoyed throughout the year using a variety of seasonal ingredients. The food is enticing enough to convince you to give up everyday staples like white pasta, bread, and processed meats. With the Bon Appétit program, you’ll discover bold and rich fare such as Warm Brussels Sprout Slaw with Mustard Seeds and Walnuts (winter); Lemongrass Shrimp with Mushrooms (spring); Zucchini Tacos with Cabbage and Queso Fresco (summer); and Oven-Roasted Chicken with Grapes (fall).

Designed to encourage good lifelong eating practices, The Bon Appétit Food Lover’s Cleanse is essential for healthy, appetizing, and satisfying food you can feel good about every day of the year.

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