Dr. Schwarzbein teams up with acclaimed professional chef Evelyn Jacob to whip up 300 delicious, healing recipes that prove that eating the Schwarzbein way doesn't have to be difficult, boring or fat-free! With easy-to-follow directions, tips and comprehensive nutritional breakdowns, the book offers healthy entrees and accompaniments for any meal, with delicacies like: breakfast burritos, mushroom-gorgonzola omelettes with walnuts, chicken sate with peanut sauce, crustless quiche, hot artichoke cheese dip, pecan-baked brie, lobster bisque, Asian shrimp, mint pesto chicken, beef stroganoff, Thai basil beef, barbecued spareribs and kielbasa with sauerkraut. Take a look at the Vegetarian Cookbook also!

Diana Schwarzbein, M.D., is a leading authority on metabolic healing. She founded The Endocrinology Institute of Santa Barbara where she sub-specializes in metabolism, diabetes, osteoporosis, menopause and thyroid conditions. Nancy Deville is a writer of nonfiction and fiction with a talent for making science easy to read and understand. Evelyn Jacob Jaffe is a private executive chef who also develops recipes for gourmet food companies. She is the founder and former director of Project Food Chain, a program that provides meals for people with AIDS and other life-challenging diseases.

Roasted Vegetable Salad Makes 4 side-dish servings Each serving: 3 grams protein 15 grams carbohydrate 1 large sweet potato, peeled and chopped into 1-inch cubes 1 tablespoon pure-pressed extra virgin olive oil 1 cup green beans, ends trimmed, sliced diagonally into 1-inch pieces 1 tablespoon pure-pressed extra virgin olive oil freshly ground black pepper, to taste 1 coarsely chopped red onion 1 red bell pepper, chopped into large chunks 8 ounces brown or white mushrooms, stemmed and left whole 2 medium zucchini, chopped into 1/4-inch rounds 1 tablespoon pure-pressed extra virgin olive oil 1/4 cup balsamic vinegar 2 teaspoons Dijon mustard 1/4 cup slivered fresh basil or minced parsley, for garnish Preheat oven to 400°. Combine sweet potatoes and green beans with 1 tablespoon olive oil and black pepper. Arrange on a lightly greased baking sheet and roast, turning occasionally. In a medium bowl, toss red onion and bell pepper with 1 tablespoon olive oil and black pepper. When sweet potatoes and beans have roasted for about 10 minutes, remove baking sheet from oven and add onion and pepper mixture, stirring well to mix. Return to oven. While potato, bean, onion and pepper combination is roasting, combine mushrooms and zucchini and mix with 1 tablespoon olive oil and black pepper. When potato, bean, onion and pepper combination has roasted together for 5 to 10 minutes, add mushroom and zucchini mixture, stirring well to mix. Roast all together for about 5 to 10 minutes until vegetables are nicely browned and tender. Remove from oven. In a medium serving bowl, toss all roasted vegetables with balsamic vinegar mixed with mustard. Sprinkle with chopped fresh basil or parsley. Serve at room temperature. Grilled Chicken Breasts with Artichoke Cream Sauce Makes 4 servings Each serving: 58 grams protein 6 grams carbohydrate2 pounds boneless chicken breasts 1 tablespoon Dijon mustard 1 red bell pepper or 1/4 cup store-bought roasted red bell peppers 2 tablespoons pure-pressed extra virgin olive oil 1 thinly sliced red onion 1 minced garlic clove 1 1/2 cups marinated artichoke hearts, drained and chopped 2 tablespoons slivered fresh basil, or 2 teaspoons dried basil freshly ground black pepper, to taste 1/2 cup all-dairy heavy cream 1/4 cup dry white wine 1 tablespoon fresh lemon juice 11/2 teaspoons grated lemon zest dash cayenne pepper 4 whole fresh basil leaves, for garnishRinse chicken under cold water and pat dry with paper towels. Rub chicken breasts with mustard. Cover and marinate, refrigerated 1 to 2 hours. If using a fresh red bell pepper, roast pepper directly over a gas flame or on a rack under a preheated broiler. Using tongs, turn pepper frequently until blistered and blackened on all sides. Place pepper in a bowl with a plate on top. Let steam for 15 minutes to loosen skin. Peel off all charred skin. Discard skin along with seeds. Cut roasted flesh into thin slivers.

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Excerpted from The Schwarzbein Principle Cookbook by Diana Schwarzbein, Nancy Deville, Evelyn Jacob
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.