(as of Nov 17,2020 10:54:20 UTC – Details)
New York Times bestselling author Dr. Jason Fung helped thousands of people lose weight with his groundbreaking book The Obesity Code. Now, he offers the ultimate companion cookbook, filled with zero carb recipes and intermittent fasting plans to help readers lose weight, manage type 2 diabetes, and increase longevity, all while eating delicious food.
In his original bestseller The Obesity Code, Dr. Jason Fung showed us that everything about our metabolism, including our weight, depends upon on our hormones. He showed us that the hormone insulin triggers our bodies to store calories as fat, and that once we understand weight gain as a result of excess insulin and homonal imbalance in our body, we can begin to treat it by looking at what’s on our plate.
Enter The Obesity Code Cookbook, a collection of mouthwatering recipes for your journey to lower insulin, lose weight for good, and reverse and prevent type 2 diabetes. More than a recipe book, it comes with bonus material including:
- A guide to stocking your pantry with the right foods (and ditching the wrong foods);
- Fung’s easy-to-understand explainers on how weight gain and weight loss really work;
- intermittent fasting FAQs and best practices;
- and meal plans for 16-hour, 24-hour, and 36-hour fasts.
In other words, The Obesity Code Cookbook will not only show you what to eat, but also when to eat it—and why.
But eating this way doesn’t have to bland. The Obesity Code Cookbook’s many delicious comfort foods include:
- Hearty breakfasts like the Everyday Omelette and Coconut Pancakes;
- Flavorful vegetable mains like Roasted Cauliflower with Turmeric and Tahini and spicy Thai Vegetable Curry
- Scrumptious seafood such as Scallops with Prosciutto and Chili Garlic Shrimp
- Meat-forward mains such as Gruyere Meat Loaf, Pork Belly with Star Anise, Roast Chicken Thighs with Lemon and Tea-Braised Duck with Fennel
And don’t forget about desserts and snacks: Nut Bars with Chocolate Drizzle, Almond Fig Cake, and Walnut Power Balls are just a few of the delights you’ll enjoy while eating your way to a healthier, better you.
Praise for Dr. Jason Fung:
“The doctor who invented intermittent fasting.”—The Daily Mail
“Dr. Jason Fung’s explanation of insulin resistance and the accompanying insulin model of obesity is original, brilliant and game changing.”
—Zoë Harcombe, Obesity researcher, author of The Harcrombe Diet
Dr. Jason Fung triumphs in explaining the core underlying causes of obesity and manages to simplify it in a way that anybody can understand. If more doctors and people were able to understand these causes and implement Dr. Fung’s actionable advice then we would be able to start reversing the obesity epidemic tomorrow.”
—Sam Feltham, USA Today World Fitness Elite Trainer of the Year
“Fung zeroes in on why insulin resistance has become so prevalent and offers specific outside-the-box solutions that have emerged as the key to maximizing health.”
—Jimmy Moore, author, Keto Clarity and Cholesterol Clarity
From the Publisher
Low-Carb Chia Seed Parfaits – Makes four servings
Four cups/one L unsweetened coconut or almond milk, Pure vanilla extract or ground cinnamon to taste, Kosher salt One cup/250 mL chia seeds, Two cups/500 mL fresh or frozen berries, Four Tbsp/60 mL chopped nuts and seeds, Grated lemon zest, for garnish
1.Assemble and measure ingredients. Have ready four 12-ounce/350 milliliter glass jars with lids.
2.In a glass measuring cup, combine milk with vanilla (or cinnamon) and a pinch of salt. Whisk in chia seeds.
3.Divide a third of the berries among the jars followed by a third of the chia mixture. Repeat with two more layers of each. Top with a tablespoon of nuts and seeds and a sprinkle of lemon zest. Cover and refrigerate overnight or for up to three days.
4.Serve cold or at room temperature.
Beets and Their Greens – Makes four servings
Beet greens from one–two bunches, Eight small–medium beets, One Tbsp apple cider vinegar, One tsp tamari, Three Tbsp olive oil, Salt and pepper
1. Assemble, prepare, and measure ingredients. Wash beet greens. Preheat oven to 350°F/180°C.
2. Scrub beets, place in a baking dish just large enough to hold them without crowding, cover tightly with aluminum foil, and roast for 90 minutes, or until fork-tender. Allow to cool enough to handle, then peel and slice into rounds.
3. Bring a small saucepan of salted water to a boil over high heat, add beet greens, and blanch for five minutes. Drain well, squeezing out all the water. Chop greens.
4. In a small bowl, stir together vinegar and tamari. Arrange beet slices on a platter and dress with vinegar-tamari mixture. Scatter beet greens over top. Drizzle everything with olive oil and season with salt and pepper. Serve.
Chicken Thighs with Preserved Lemon – Makes four servings
Eight bone-in, skin-on chicken thighs, One preserved lemon
One lemon, One Tbsp, Salt and pepper
1.Assemble, prepare, and measure ingredients. Season chicken skin liberally with salt and pepper. Slice preserved lemon rind into fine slivers. Quarter fresh lemon.
2.In a large, heavy skillet, preferably cast iron, warm olive oil over medium heat until it shimmers. Add chicken thighs, skin side down, and allow to cook undisturbed for 30 minutes. Turn down heat if chicken skin starts to burn, but otherwise leave fat to render and skin to crisp up.
3.When skin is crisp and golden, turn chicken over. Stir in preserved lemon rind, mixing it well into the delicious pan juices. Cook for another 12–15 minutes, or until juices run clear when you pierce chicken with the tip of a knife.
4.Transfer chicken to a serving platter, drizzle with pan juices, and serve with lemon wedges on the side.
High-Fat Nut Bars – Makes 16-24 bars
Three oz/80 g raw or roasted almonds, pecans, or walnuts, Three oz/80 g pitted dates, One egg white, 1 ½ cups/375 mL quinoa flakes, ¼ tsp ground nutmeg, ¼ cup/60 mL olive oil, Four oz/100 g dark chocolate (70% cocoa), Salt
1.Assemble, prepare, and measure ingredients. Chop nuts. Chop dates. Beat egg white to soft peaks. Preheat oven to 350°F/180°C. Have ready an eight-inch (20 cm) square baking pan.
2.In a mixing bowl, combine nuts, dates, and egg white with quinoa flakes, flax, cinnamon, nutmeg, pinch of salt, and olive oil. Press into baking pan and bake for 30 minutes, or until firm and golden. Allow to cool in pan for one hour.
3. Melt chocolate in a double boiler or low heat, or in a small bowl in microwave. Drizzle over baked bars and allow to cool completely before you slice into bars and serve. Leftovers will keep at room temperature in an air-tight container for up to three days.