Giada's Feel Good Food by Giada De Laurentiis Read Free Book Online Page B

roasted potatoes on top and sprinkle with the nuts.
    cook’s note
    To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350ºF oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
    per serving: Calories 290; Protein 6g; Carbohydrates 32g; Dietary Fiber 5g; Sugar 3g; Total Fat 16g; Saturated Fat 2g; Sodium 477mg

    Butter Lettuce and Tuna Salad with Pear Dressing
butter lettuce and tuna salad with peardressing

    This is my take on a wedge salad like one you’d find as a side in a steak restaurant—a salad that often seems heavier than the steak itself! I replaced some of the ingredients with ones that are still tasty but you can feel good about eating, and I turned it into a chopped salad. But it still reminds me of a steakhouse salad! It’s meaty from the tuna, avocados and hazelnuts add richness to replace the usual gobs of cheese, and diced pear adds sweetness along with a light fresh pear dressing. Yum. serves 4
    dressing
    Â½ large ripe red Bartlett pear, peeled, cored, and diced
    â…“ cup extra-virgin olive oil
    3 tablespoons pear nectar
    1 tablespoon plus 1½ teaspoons apple cider vinegar
    1½ teaspoons fresh lemon juice
    Â½ teaspoon Dijon mustard
    Â¼ teaspoon kosher salt
    Â¼ teaspoon freshly ground black pepper
salad
    1 head butter lettuce, cut into 1-inch pieces (about 4 cups)
    Â½ large ripe red Bartlett pear, peeled, cored, and diced
    1 avocado, diced
    â…“ cup hazelnuts (preferably skinned), toasted (see Cook’s Note ) and coarsely chopped
    2 (4-ounce) cans tuna packed in olive oil, such as Flott, drained and flaked into ½-inch pieces
    for the dressing: In a blender, blend together the diced pear, oil, pear nectar, vinegar, lemon juice, mustard, salt, and pepper until smooth.
    for the salad: Put the lettuce, pear, avocado, hazelnuts, and tuna in a bowl. Toss with the dressing and serve.
    cook’s note
    To toast hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350°F oven until lightly toasted, 8 to 10 minutes. Let cool completely before using.
    per serving: Calories 408; Protein 10g; Carbohydrates 15g; Dietary Fiber 5g; Sugar 8g; Total Fat 35g; Saturated Fat 5g; Sodium 184mg

    Even if i am rushing out of the house with my hair up in a clip, I always wear some kind of tinted moisturizer or light foundation (with SPF 30) to even out my skin and some concealer under my eyes. (Between being a mom, working, and traveling, I don’t often get to catch up on my beauty rest!) A bit of blush works wonders for perking up cheeks and I think a quick brush of black mascara (preferably thickening, as opposed to lengthening) and a shimmery colored lip gloss are a bare minimum for me. If I have a bit more time, I like a little bronzer on the top of my face and on my neck.
    When I am working or going out, I often go for a full-on smoky eye with liner and shadow. In that case, I stick with lip gloss. If I have on only mascara—no liner or shadow—I opt for a lipstick to get a little more color on my lips. But to tell you the truth, I prefer lip gloss; it’s so much more moisturizing than lipstick.

    Clockwise from top right: eyeliner, perfume, bronzer, lipstick pencil, shimmery lip gloss, blush brush

    Farfalle with Chicken, Cremini Mushrooms, and Swiss Chard
farfalle withchicken,creminimushrooms, and swiss chard
    It’s no secret that I love pasta. But lately I’ve been eating it more at lunch instead of at dinner. That way I have the whole afternoon to use the energy. In the fall and winter months, I crave this hearty pasta salad. I like it warm but it is also good at room temperature; I make it the day before and then pack some up for Todd to take to work. serves 6
    3 tablespoons extra-virgin olive oil
    1 large or 2 small shallots, sliced
    1 pound cremini mushrooms, sliced
    Â¼ cup dry white wine
    2 teaspoons chopped fresh thyme
    1½ teaspoons kosher salt
    Â¾ teaspoon freshly