The Shred Diet Cookbook: Huge Flavors - Half the Calories

369 Pages·2015·9.38 MB·English

by  Ian K. Smith M.D

THE SHRED DIET COOKBOOK
Ian K. Smith, M.D.
ST. MARTIN’S PRESS NEW YORK
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Table of Contents
About the Author
Copyright Page

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To Dashiell and Declan, the two best little chefs in our house, whose
creativity and recipes keep us smiling and satisfied at the dinner table.
ACKNOWLEDGMENTS
A book of this scope has a lot of moving parts that readers never see.
There are many in the process who work hard to help turn my creative
vision into a reality. Pressing deadlines, tight shoot dates, artistic
conundrums—there are a lot of demands that need to be met to produce
what you are about to enjoy. The names that follow might not be
recognizable to you, but they are extremely important to me and the
members of the team. I want them to know how much they’re
appreciated and to honor their diligence and assistance. Thanks to my
home team—Tristé, Dash, and Declan—for all of your recipe ideas,
sampling, and patience. My mother, Rena, Aunt Lynn, and Uncle Johnny
generously explained some of our family’s favorite recipes. Editorial and
artistic greatness came from: Elizabeth Beier, Michelle Richter, Anya
Lichtenstein, Steve Cohen, John Karle, Sally Richardson, Jen Enderlin,
George Witte, and Crystal Ben. Marketing savvy team members were:
Stephanie Davis, Jeanne-Marie Hudson, and Marie Estrada. Big thanks to
Rachael Ray, who after working with me for years gave me the courage
to take on the kind of project she always makes look so easy on her
television shows. I am grateful for recipe masters Wes Martin and Chris
Peterson, great photographer Ben Fink and his team, and last but not
least, the awesome SHREDDERS who keep SHREDDER Nation growing
and thriving and losing weight: Bev Simon, Sandra Chiasson, Felicia
Tate, Wendi Keathley, Becky Barnes, Missy Thacket-Warner, and Lori
Clark Warner.
INTRODUCTION
Eating good food is a pleasure that we all should
enjoy. Sometimes the best foods are simplest and
don’t need to be prepared by a renowned chef or in
a fully gourmet kitchen. Great meals should be
something that all of us can create in our own
kitchens, regardless of our culinary talents, time, or
resources. I decided to write The SHRED Diet
Cookbook because I like food, but I love good food. I
want to prove that healthy food can be fun and
tasty and satisfying.
Hundreds of thousands of people around the world are part of
SHREDDER Nation, a diverse community of SHREDDERs who believe
that losing weight and maintaining weight does not mean you must be
relegated to a diet of carrots and celery. Sitting down to a good meal is
something to look forward to and an opportunity to try new flavors and
food combinations. Whether you are following one of the SHRED plans
or not, these recipes are enjoyable.
In this fast-paced, over-connected world, we tend to ignore some of
the things that really count, and delicious food is at the top of the list. I
wanted to assemble a group of recipes that can help you lose weight but
would never be considered diet food. What would life be without
pancakes, pizza, and good barbecue? Make these recipes with pride, and
eat your creations with unabashed pleasure.
Cheers,
Ian K. Smith, M.D.
March 2015
1 EATING THE SHRED WAY