![]() 1 chicken (about 3½ pounds), backbone and breastbone removed.My friends tell me they’ve made this using just breast and thigh pieces and it works fine that way too. Many markets now sell spatchcocked chickens that have had their backbones (and sometimes breastbones) removed, which allows the chicken to open up flat. This recipe ticks all the boxes for me, and I’m sure it will for you as well. Crispy skin? The delicious smell of fresh herbs as the bird roasts? Easy enough to make on a weeknight? Check, check, and check again. Giada’s new 5-ingredient lemon chicken recipe (below) is up next on the family-friendly meal rotation. Kate’s been cooking up a storm during quarantine and, with three kids having a variety of tastes, chicken is a go-to ingredient in her household. Author of Pretty Happy: Healthy Ways to Love Your Body and part-owner of Fabletics athleisure brand, Kate has a similar focus on health and wellness that’s sure to give the two friends much to discuss. The busy mother of three recently launched InBloom herbal blends. Join us on Tuesday, March 16, at 5 pm PST in conversation with Giada and health-minded entrepreneur, actress, and podcast host Kate Hudson as they discuss wholesome, good-for-you choices we can make every day. ![]() Expect plenty of fish and olives, capers and fresh herbs, and the ease of preparation that has become a Giada signature. Look for flavor-forward recipes like Baked Coriander Sweet Potatoes, Sheet Pan Parmesan Shrimp and Veggies, and Roasted Cauliflower & Baby Kale Salad. She packed in 100 recipes for healthy meals, a 21-day meal plan and a three-day dietary reboot. Giada’s fabulous new cookbook, Eat Better, Feel Better: My Recipes for Wellness and Healing, Inside and Out, is the result of her revelations. “Now that I understand how they affect me, most of the time (well, at least a lot of the time) I choose feeling good over the momentary pleasure of a chocolate chip cookie.” Now foods that are nutritionally dense, that are free of contaminants and environmental toxins, and that don’t put a strain on my immune system are the backbone of my diet.” Anything that doesn’t reach that high bar, she adds, such as fried foods, sugary treats and rich cream sauces, go into a “proceed with caution” category. She realized, “I had to think before I ate. Giada embraced dark greens, olives oil, dark chocolate, whole grains, olives, baby arugula, fennel, capers, and fresh herbs.Īnd she started feeling great. Sugar, dairy, red meat, refined grains, gluten, caffeine, booze and nightshades-all possible culprits of her gut issues and general sluggishness-took a back seat. Her cooking took a revised (but still deliciously Italian) turn. She started learning about anti-inflammatory foods: those reputed to reduce inflammatory reactions in the body. “They started to feel more like punishments than indulgences when I woke up feeling frankly lousy the next day, no matter how delicious they were.” Giada had a long history of debilitating digestive issues, and she wasn’t liking how she felt when she woke up after rich pastas, fried foods, ice cream or a grilled four-cheese sandwich. After meeting the right doctor (which she suggests for every reader), she finally targeted the likely culprit: her diet. “I just felt like I had nothing left in the tank,” she wrote. Somewhere between her 40th and 50th birthdays, she writes, as a single mom with cooking shows in L.A., New York and Italy, she realized she was chronically sleep-deprived, ill-fed and under-exercised. In her new book, the New York Times best-selling author takes aim at inflammation. Giada De Laurentiis, known for her prowess with Italian food, six Food Network shows, three restaurants and lifestyle blog, is a top-tier talent with a new cookbook. With certain celebrity chefs, you need hear only one name to know who we’re talking about.
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