Eat Like You Give A Fork Review

Mareya Ibrahim, nutritionist, award-winning inventor, and the signature chef and meal plan designer for the bestselling diet book The Daniel Plan, has written her own cookbook, EAT LIKE YOU GIVE A FORK: The Real Dish on Eating to Thrive. According to Mareya, no one should do anything that starts with “die.” Instead, she invites readers to escape the dreaded diet mentality with a more positive approach to healthy eating. Including eighty “forking delicious” recipes that support eight essential nutritional strategies, Mareya encourages readers to remake their kitchens, taste buds, bodies, and energy levels with honest and easy-to-understand recipes, including:

• Zucchini Noodles with Romesco Sauce
• Low-Sodium Umami Bone Broth
• You Glow Smoothie
• No-Bake Oatmeal Peanut Butter Chocolate Chip Cookies

Mareya’s fun and holistic approach to food will encourage readers to laugh and get serious about their cooking at the same time. The eight essential strategies Mareya bases her recipes on are: Reset Your Taste Buds, Stock Your Real Kitchen, Get Up on Greens, Take a Vegan Fast Break, Go Gluten-Free Super Grains, Fill in with Good Fat, Become Real Dense, and Live the 90/10 Rule.

With over twenty-five years in the food industry and as the host of the popular Facebook Live show The Real Dish, as well as the podcast Recipes For Your Best Life, Mareya’s knowledgeable guidance and great palate will make readers rethink the word diet!

Check out an excerpt from Mareya Ibrahim’s book, Eat Like You Give A Fork

ZUCCHINI NOODLES WITH ROMESCO SAUCE

MAKES 2 TO 4 SERVINGS

 

INGREDIENTS

1 tablespoon extra-virgin olive oil

4 zucchini, cut with a spiralizer into linguine shaped noodles

1 cup Romesco Sauce (recipe follows)

1 tablespoon chopped fresh parsley

1 tablespoon grated pecorino cheese or other hard sheep’s milk cheese (optional but recommended)

 

DIRECTIONS

1) In a medium skillet, heat the olive oil over medium heat. Add the zucchini noodles and cook, stirring, for 2 to 3 minutes.

2) Transfer the zucchini noodles to a bowl and add the romesco sauce. Toss to thoroughly coat the noodles.

3) Finish with the parsley and cheese and twirl your zoodles with zeal!

 

Romesco Sauce                                                                                           Makes ¾ cup of sauce

 

The fanciest easy dish you’ll ever make and want to eat by the spoonful. Use it on everything. ’Nuff said.

 INGREDIENTS

1 large red bell pepper

1 cup grape tomatoes

2 garlic cloves

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon sea salt

2 teaspoons extra-virgin olive oil

¼ cup pine nuts or blanched almonds

DIRECTIONS

1) Preheat the broiler or heat a grill to medium-high heat.

2) Broil or grill the bell pepper, tomatoes, and garlic until blistered with a bit of char and soft all the way through. Transfer the tomatoes and garlic to a food processor. Stem and seed the bell pepper and add it to the food processor as well.

3) Add the smoked paprika, cumin, salt, and olive oil and process until smooth. Add the pine nuts and pulse until combined but the nuts still have some texture.

4) Store the sauce in a sealed container in the refrigerator for up to 10 days. Toss it with veggie noodles or cooked proteins, or use it as a dressing.