'Best Life Diet Cookbook' Recipes
Get some recipes from Oprah's fitness guru Bob Greene.
Jan. 6, 2009 — -- In December, Oprah Winfrey made headlines when she went public with her struggle with weight gain by showcasing her 200-pound self posed next to an earlier, skinnier picture of herself on the cover of O magazine.
Now, with the launch of her "Best Life" series on her television show this week, Winfrey is taking aim at the unhealthy habits that led to that weight gain and looking to friend and fitness guru Bob Greene for help.
Greene's cookbook "The Best Life Diet Cookbook" is coming to the rescue for the media mogul and "Good Morning America" was able to sneak a peak at some of the recipes from the book she might be following.
Check out those recipes below and click here for other meal ideas from GMA's recipe index.
Check out a typical day for those eating in line with the "Best Life":
Breakfast:
Lunch:
Calcium-Rich Snack:
Dinner (All recipes from "Best Life Diet Cookbook," see below):
Treat (called "Anything Goes" in the "Best Life Diet"):
Yield: 2 servings
Ingredients:
Directions:1. Combine all the ingredients in a blender and blend until smooth.
Nutrition Information (approx.):
Per serving: Calories (209), Protein (7g), Carbohydrates (40g), Dietary Fiber (10g), Sugars (26g), Total Fat (4g), Saturated Fat (1g), Cholesterol (0mg), Calcium (336mg), Sodium (100mg)
Yield: 4 servings
Introduction:
Directions:
1. In a large pot, bring the broth, water and chicken to a boil. Add the carrots, onion and celery, parsley, rosemary and thyme.
2. Reduce the heat to low and simmer for 10 minutes.
1 tablespoon olive oil
2 tablespoons chili powder
2 tablespoons dark brown sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder, such as Hershey's Natural Cocoa
1/4 teaspoon salt
1 pound pork tenderloin
Directions:
1. Preheat the oven to 375°F.
2. Combine the garlic, oil, chili powder, sugar, cumin, oregano, cinnamon, cocoa and salt in a food processor and process until it becomes a paste, about 2 minutes.
3. Rub the pork with the mixture and allow to marinate at room temperature for 1 hour or in the refrigerator for up to 24 hours.
4. Place in a baking pan and bake for 20 to 25 minutes, or until the internal temperature reaches 140°F. (The temperature will rise while it is resting.) Let rest for at least 10 minutes before slicing. Slice into 1/2-inch-thick slices and serve.
Nutrition Information (approx.):
Per serving: Calories (204), Protein (25g), Carbohydrate (8g), Dietary Fiber (2g), Sugar (5g), Total Fat (8g), Saturated Fact (2g), Cholesterol (74mg), Calcium (41mg), Sodium (243mg)
Yield: 4 servings
Introduction:
Directions:
1. Bring the water and milk to a boil in a medium-sized pot. Add the cornmeal, whisking the whole time you are adding it. Add the sage.
2. Reduce the heat to low and simmer for 5 minutes, stirring continuously. Add the corn, salt, and pepper. Serve.
Nutrition Information (approx.):
Per serving: Calories (133), Protein (5g), Carbohydrates (27g), Dietary Fiber (2g), Sugars (2g), Total Fat (1g), Saturated Fat (0g), Cholesterol (1mg), Calcium (95mg), Sodium (116mg)
Yield: 4 servings
Introduction:
3/4 cup oatmeal
1/4 teaspoon baking powder
2 tablespoons soy milk or fat-free milk
2 tablespoons olive oil
1 tablespoon honey
3 1/4 cups red, black or a mixture seedless grapes
Directions:
1. Place the green grapes on a sheet pan in the freezer for at least 3 hours.
2. Preheat the oven to 375°F.
3. Combine the oatmeal, baking powder, milk, oil and honey in a food processor and blend for 1 minute.
4. Place the red grapes in a 9-inch pie plate. Cover with the oatmeal mixture and bake for 20 minutes.
5. Garnish with frozen green grapes and serve.
Nutrition Information (approx.):
Per serving: Calories (198), Protein (3g), Carbohydrates (31g), Dietary Fiber (2g), Sugars (20g), Total Fat (8g), Saturated Fat (1g), Cholesterol (0mg), Calcium (54mg), Sodium (37mg)
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