recipes

Provides information about celiac disease, an autoimmune disorder in which the body is unable to tolerate a group of grain proteins known as gluten, including wheat, rye, barley, and offers advice on how to get started on a gluten-free diet.

Discusses how to learn what one can and cannot eat when adhering to a gluten-free diet, and covers how to understand food labels, order gluten-free food at restaurants, and create sixty-five tasty recipes at home.

Presents a collection of over one hundred fifty healthy recipes including salads and snacks, main meals, desserts, and more.

Discusses the basics of low-fat cooking, and features over 150 illustrated recipes for soups, appetizers, salads, sauces, vegetables, pasta, meats, fish, and desserts that have been transformed from high fat to low, each with nutritional information.

George Foreman and nutritionist Cherie Calbom explain how to prepare delicious meals with little to no fat, with recipes for fish, meats, poultry, and vegetables prepared on the grill.