Complete Idiot's Guide to Low-Carb Meals

Having worked in the medical field for 25 years I thought I knew everything about nutrition, but this book is fabulous. The beginning is an easy to follow explanation of how the carbs we love so much cause our blood sugar to spike; how adding fiber (veggies and fruits) to carbs can help lower their impact on our blood sugar; how eating more veggies along with protein, fruit, and carbs (in that order) can supply us with a great source of energy and fuel for the day, without a constant feeling of hunger (which spikes in blood sugar cause). I lost 15 pounds the first month I followed this eating plan. Yeah, yeah, it helps to add exercise, of course...but exercise is easier to do when you have the energy to face it !!!

If you have never read a Complete Idiot's guide before do not worry. This book is one of the better ones on a given subject. This book gives tasty easy to fix recipes. The section on Recipes for Success is worth the price of the book alone. This section gives little know facts that can help you in your quest for more excitement in your meals. I recommend this book to anyone that is looking into Low-Carb Meals!!! It is easy to read and use. Just very handy to have around and read over and over again. Enjoy this book...I did!!! Yours in good health nieema

This is a truly awesome book. The recipes are delicious and easy. I also have a Gluten intolerance and many of the recipes can be adapted for my allergy.

You can actually make "flourless chocolate tiramisu cake," "pasta-less lasagna," and "tortilla-less chicken quesadilla." Let Beale and Couvillon in their book, "The Complete Idiot's Guide to Low-Carb Meals," give you detailed instructions on how to pull off these low-carb favorites.The book intros with this statement: "The challenge of low-carb cooking is to cook up the most delicious foods with the right amount of carbohydrates-enough to satisfy your palate and your tastes, but not so many that you exceed your daily carb allotment. An additional challenge is to make every carbohydrate count nutritionally for your best health, ideal weight, and overall well-being."Beale, a weight-loss expert and coach, and Couvillon, a registered dietitian, succeed in writing a recipe book that meets the low-carb cooking challenge. Each chapter overflows with not just detailed ingredients and cooking procedures, but also nutrition info on each dish. For each recipe, there are notes on prep time, cook time, serving size for how many, and exact measures of grams of carb, fiber, nutritive carbs, and total protein broken down into grams from animal and plant sources.The book also has valuable nuggets of wisdom scattered about in side-boxes, like the Recipe for Success, Table Talk, Hot Potato, and Low-Carb Vocab. At the end of each chapter is the segment on "The Least You Need to Know," which lists the chapter's highlights. Plus, there's a "Glycemic Index and Carbohydrate List" indicating the glycemic ranking and carb content of each ingredient mentioned in the book.I especially appreciate the chapter intros, like in the section on Chocolates. It tells you everything you ever need to know about chocolate - a little background, varieties of chocolate, ingredients it goes well with, and why it's good for you.Whether you're watching your carbs, looking for seven egg salad variations with zero cooking time, or meeting challenges like "how to make lunches without sandwiches" and "what to substitute for pasta and potatoes," this is the recipe book for you! - Ruby Bayan, (www.OurSimpleJoys.com)

Thanks for writing such a wonderful cookbook! What do I like about the cookbook? Well...actually...everything. I'm going through it section by section and cooking wonderful meals for us. One thing that has made an impression is the vinegar/acidity concept to lower the glycemic index. It really works to help keep me feeling full longer. The Chicken Piccata is marvelous and is even better the NEXT day, for breakfast. Today, my grocery shopping was totally based on the cookbook. There are Lucy Beale-things marinating in my 'fridge as I write this......