Welcome to our June cookbook club. This month we’re discussing one of my favorite and most used cookbook Skinnytaste Fast and Slow.
Please join Nina and I to share your thoughts on the book by grabbing the logo below and entering it into your post. Don’t forget to link up yourself to join the club.
If anyone knows how to take a recipe and make it healthy without sacrificing on flavor it’s Gina Homolka, the blogger behind Skinnytaste. I’ve cooked many of her recipes before, from both of her cookbooks as well as her blog, and I can’t say I’ve ever been disappointed. In Fast and Slow Gina has compiled 140 recipes that come together in no time at all. Some of the recipes in the book are for the slow cookers while others are prepared on the stovetop, in which case you can be sure it will be ready in 30 minutes or less.
Just like her blog, the nutritional information is included for each recipe and many of the dishes are vegetarian, gluten-free and freezer friendly. Quick, easy, healthy and delicious it simply doesn’t get better than.
As I mentioned I’ve made several recipes from this cookbook, all with great results, but for the purpose of this review I picked a new to me recipe to test out. The spiralized lemon-basil zucchini mason jar salads are light and healthy and perfect for the hot summer days.
Let’s take a minute a talk about mason jar salads and how they’re my new favorite thing. I prepared a few of these in advance so when it came time for lunch all I had to do was remove the jar from the fridge and pour the ingredients out onto a plate. Even the dressing has already been added to the bottom. SERIOUSLY, THE BEST IDEA EVER.
So yes, there’s a little work to get these jars ready in advance but the time required is very minimal. These are great to pack for lunch at the office, a picnic, or a trip to the pool. The salad will last up to 5 days in the refrigerator.
Some other recipes from the book that have been tested and approved is the Slow cooker chicken burrito bowls
Slow Cooker Banh mi rice bowls
and a spin on the roasted Asian striped bass, which I blogged about here.
Let me know if you have any tried and true favorites from the Fast and Slow cookbook.