Complete Idiot's Guide to Low-Carb Meals, 2nd Edition

In the world of diets, low-carb dieting is still very popular. Reformed from its early no-carb version, today's low-carb diet relies on cutting down carbohydrates in your diet and replacing them with protein. Numerous diets today-and even some diabetic diets-rely on cutting carbohydrates. Cooks today are looking for low-carb alternatives that aren't bland diet book recipes. The Complete Idiot's Guide® to Low-Carb Meals, Second Edition has lower carb recipes and more vegetarian and vegan selections than before.

As many readers point out, low-carb diet cookbooks read like they were written by scientists, not cooks. Enter cookbook authors Lucy Beale and Sandy Couvillon with more than 330 taste-tempting recipes for low-carb alternatives. Moreover, the recipes have additional nutritional information-not just carb/gram data but also protein replacement data and complex and simple carbohydrates nutritional information. With everything from breakfast (egg dishes, of course) to late-night snacks, Beale and Couvillon offer hundreds of delicious recipes for the die-hard dieter and health-conscious cook that appeal to the family and are easy to make. This cookbook even offers fantastic salads, bread and pasta recipes, grains, potatoes, rice, desserts, fruit options-and even an entire chocolate chapter.

Auteur

Lucy Beale. is a wellness coach who speaks professionally on body, mind, and wellness. She's the author of The Complete Idiot's Guide*® to Weight Loss and The Complete Idiot's Guide® to Terrific Diabetic Meals. More than 20 years ago, Lucy learned how to master her weight from the inside out and went from a size 14 to a size 6, and she remains at that size today. Lucy teaches others world-wide how to create optimal wellness and how to master their weight with her speaking programs, CDs, and "Lucy's Letter," her free monthly e-mail newsletter. Her other books include *The Win/Win Way and The Un-Diet Book. Lucy graduated Phi Beta Kappa in chemistry from the University of Colorado, Boulder, and has been published in the Journal of the American Chemical Society.

Sandy G. Couvillon, M.S., L.D.N., R.D., is a Registered Dietician with a Master's degree in nutrition. For 32 years she has taught seminars on the benefits of wholesome nutrition, and has been featured on television and radio, and in nationally syndicated newspapers.