cover image The How Not to Diet Cookbook

The How Not to Diet Cookbook

Michael Greger. Flatiron, $29.99 (256p) ISBN 978-1-25019-925-6

In this well-rounded recipe collection, physician Greger (How Not to Diet) argues persuasively that meals based on whole plant foods can lead to weight loss while still packing in flavor. In addition to the more than 100 recipes designed to keep pounds off and satisfaction up, he advocates for scrapping dieting altogether: “Going on a diet implies that at some point, you will go off the diet.” Among his vegan offerings are soups and salads including basil pesto-topped minestrone and tahini-enlivened barley tabbouleh salad. Heartier fare can be found in a pasta section that features a rich cauliflower Alfredo linguine with roasted asparagus, as well as in a black bean chili brightened with butternut squash, and whole-grain-stuffed peppers with a white bean, miso and tomato “cheesy” sauce. Desserts are mostly fruit-based, like a luscious black forest chia pudding with cherries and bananas. Gregor’s “Daily Dozen,” a checklist of foods such as beans and berries that he encourages people to fit into their daily routines, is accompanied by weight loss strategies like adding 20 minutes to meal times so as to “allow your natural satiety signals to take full effect.” This is perfect for those looking to shed pounds and still eat well. (Dec.)