About the Book
Jana Cristofano founded Nutritionicity.com to share how eliminating gluten, animal products, refined sugar, and unhealthy fats helped her body heal from chronic ailments. Her debut cookbook features more than 100 mouthwatering, healthy dishes, from hearty breakfasts, fresh salads, and luscious soups to filling mains and decadent desserts. Each recipe features easy-to-follow instructions, category codes for quick reference (nut-free, oil-free, and more), allergy-friendly modifications, nutrition notes, and a stunning photo.
Book Synopsis This 100% plant-based, gluten-free, and refined sugar-free cookbook will help you achieve your wellness goals without sacrificing the foods you love, whether you're suffering from food allergies or simply want to eat to feel better!
Jana Cristofano founded nutritionicity.com to share how eliminating gluten, animal products, refined sugar, and unhealthy fats helped her body heal from chronic ailments such as intense migraines, arthritis, and high blood sugar. Her followers enjoy the mouthwatering, healthy versions of their favorite foods that are often so hard to find. In Jana's debut cookbook, Eat Well, Be Well
, you'll discover more than 100 delicious plant-based, gluten-free, and refined sugar-free recipes, from hearty breakfasts, fresh salads, and luscious soups to filling mains and decadent desserts. Each recipe features easy-to-follow instructions, category codes for quick reference (nut-free, oil-free, and more), guidance for allergy-friendly modifications, nutrition notes, and a photo of the finished dish. Recipes include
Double Chocolate Chip Pancakes * Strawberry Banana Overnight Chia Oats * Quinoa Leek Bisque * Brazilian "Cheese" Bread * Broccoli with Olive & Fig Tapenade * Vegan Mac and Cheese * Black Beans and Cauliflower Rice * Classic Sloppy Joes * Thai Basil Alfredo * Chocolate Chickpea Bark * Pure Piña Colada Bars
"Jana Cristofano's Eat Well, Be Well
is a comprehensive cookbook providing plant-based versions of your favorite classic meals--from fudgy chocolate cake to zucchini lasagna! Not only will your mouth water, but your kitchen will also be well equipped with all the right tools and ingredients to get you on the path to good health." --NEAL BARNARD, M.D.,
Adjunct Associate Professor of Medicine at the George Washington University School of Medicine, founder of Physicians Committee for Responsible Medicine (PCRM), and New York Times
bestselling author of The Vegan Starter Kit
and many others
"Jana has nailed it! Easy and delicious, drool-worthy recipes like Tangy Mushroom Stroganoff, Portobello Bacon, Crabless Cakes, and Fudgy Chocolate Cake make me swoon! This is the ultimate yummy, gluten-free, and healthy vegan cookbook.
" -CHLOE COSCARELLI,
Vegan chef and cookbook author
"An absolutely lovely array of plant-based recipes that happen to be allergy-friendly, too. Complete with enticing pictures and simple staples, there is a lot of deliciousness to be found in these pages." --JULIEANNA HEVER, MS RD CPT
, nutrition director of Efferos and author of The Healthspan Solution
and Plant-Based Nutrition (Idiot's Guide)
"In this satisfying debut cookbook, nutritionist Cristofano delivers crowd-pleasing vegan versions of dishes typically prepared with animal products, gluten, and refined sugars. Positing that non-plant-based foods can be linked to ailments such as arthritis and migraines while a vegan diet can reverse symptoms of type 2 diabetes, Cristofano relies on nuts, legumes, and fresh produce in her recipes. Her solutions are creative and tasty, such as portobello bacon (the mushrooms get a smoky spice marinade), vegan parmesan cheese (ground and seasoned raw cashews), and sloppy joes (lentils replace the meat). Sweeter options include apple carrot cake muffins (made with gluten-free flour), fudgy chocolate cake (made with dates and apple sauce for sweetness and texture), and no-bake lemon cheesecake (soaked raw cashews are blended with other ingredients to make a cheesecake-like filling). Home cooks who aren't familiar with vegan cooking will appreciate Cristofano's tips (for the asparagus quinoa potato salad, she says the quinoa can be made ahead the night before) and ingredient substitutions (for vegan ricotta cheese, macadamia nuts or almonds can be used in lieu of cashews). This is an accessible guide to vegan cooking. --Publishers Weekly
"Food photographer and recipe developer Cristofano (nutritionicity.com) debuts with a resource devoted to meals that are healthy, yet also crave-worthy. In particular, she creates dishes that are plant-based, gluten-free, and free of refined sugar. For Cristofano, this also fit her need for staples that addressed health issues, including arthritis and migraines. She introduces the book with guiding principles to eating vegan and gluten-free, as well as including nutritional charts for fruits and vegetables. In addition to featuring classics from her blog, she also experimented with and created new dishes in order to create more appealing meals. Dishes such as vegan mac and cheese, classic sloppy joes, double chocolate chip pancakes, and pure pin a colada bars will draw in fans of her blog and interest new ones. Straightforward directions will help guide home cooks along the way, along with a helpful pantry list and equipment list. VERDICT Not only fans of Cristofano's blog, but also everyday cooks looking to explore gluten-free and vegan recipes will find plenty to enjoy." --Library Journal
About the Author
Jana Cristofano holds a certificate in Plant-based Nutrition from Cornell University's T. Colin Campbell Center for Nutrition Studies. Her recipes have appeared in numerous web and print publications, including BuzzFeed, Closer
, Country Living,
Healthline, Huffington Post, MSN, MyFitnessPal,
. She is the writer and photographer of nutritionicity.com, a popular plant-based/gluten-free blog. Jana is also a wellness advocate and consultant, based in Warrenton, VA. Follow her @nutritionicity.