Get rid of all those cookbooks cluttering kitchen shelves, and make room for the most innovative food guide we have ever seen. (Okay, keep “The Joy of Cooking” as well.) We promise we are serving you the best advice by introducing you to “The Perfect Portion Cookbook” (Partners in Publishing, $29.95). The recipe for being so brilliant? It’s the first-of-its kind cookbook that tackles the timeless question of how much to eat with a simple idea of a 100-calorie counting system applied to the best-loved American comfort foods. And the book is Flexibound, making it a breeze to keep the needed pages flat.
Happy days are here again for those who love food: “The Perfect Portion Cookbook” was inspired by “Happy Days” TV star and director Anson Williams’ own challenge to remain healthy, fit and energetic at 65. (We swear our stack of Connie Francis’ 45s that he looks 35.) “I’m passionate that our daily go-to-eating guide and its 100-calorie counting system, similar to supermarket 100-calorie snack packs can optimize health and happiness,” says Williams, who served as chief tasting officer. “Once we understand what portion sizes are and the calories within them, we can confront obesity and overeating.”
Two years in development and many meatloaves later, co-writers Bob Warden, a “New York Times” best-selling cookbook author and Mona Dolgov, a top nutritionist, have made more than 150 guilt-free recipes from mac & cheese to lasagna that are clearly shown in simple 100-calorie portion servings. The photos and illustrations are sharp; it’s impossible not to follow or understand.
With well-loved perennial favorites like apple turnovers, chicken pot pie and chili to game day appetizers of flatbread pizza, sweet & sour meatballs and Maryland crab cakes, each recipe denotes the suggested serving size. Everything is here: Breakfasts, soups, salads, sandwiches, casseroles, one-pot meals, side dishes, holiday favorites, snacks, dressings, sauces, jams, desserts . . . enough food for thought to keep you happy and healthy. Soup ladles, ice cream scoops and slices help visualize and measure meals in 100-calorie increments. Single 100-calorie portions may serve as snacks, while 400 to 600-calorie portions of protein, veggie and sides make an ideal dinner serving. For example, the recipe for Quiche Lorraine has 12 slices and each slice is 100 calories. The recommended breakfast portion is 2 slices, or 200 calories.
“It’s not always what you eat that is the problem, but the decisions on both how you eat and how much you eat,” says Dolgov, a nutritionist and recipe developer of thousands of on-trend recipes in the food products industry. “’The Perfect Portion Cookbook’ helps you find joy in your favorite comfort foods and safe harbor away from processed and empty calories with culinary tips and nutritious tricks like better-for-you ingredients that are positive steps toward a healthier lifestyle.”
The 150 simple and enjoyable recipes aren’t the only tasty treats; the book also features a week of perfect portion meal planning; 10 recipe chapters, spanning breakfast and casseroles to seasonal favorites and desserts; 10 secrets to staying fit and healthy, including exercises that burn 100 calories; and tips for 100-calorie smart snacks.