Five Cookbooks To Avoid For A Healthier 2011 : Shots - Health News Put down the fruitcake and stay away from these high fat, high calorie cookbooks, says the Physicians for Responsible Nutrition. Plus, we've got tips for eating better that don't even require a cookbook.
NPR logo Five Cookbooks To Avoid For A Healthier 2011

Five Cookbooks To Avoid For A Healthier 2011

We've been eating a little too much of this lately. andybullock77/flickr hide caption

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We've been eating a little too much of this lately.


You there with the Rib Roast and Yorkshire Pudding recipe in your hand and Aunt Betty's fruitcake in your mouth, listen up. January's guilt trip is just around the corner.

Just in time for the holidays, the Physicians Committee for Responsible Medicine put out a list of the five worst cookbooks of 2010. And by worst, the vegetarian-promoting group means full of fat, salt, and animal.

First on the hit list - Home Cooking With Trisha Yearwood. Apparently the country singer's country singing hubby Garth Brooks enjoys a breakfast dish that includes eight large eggs, a pound of bacon, a pound of sausage, cheese tortellini, cheddar cheese, Tater Tots, and butter.

And maybe you should hold off on the Barefoot Contessa's How Easy is That, too, the group says. That Cranberry & Apple Cake may be easy to make, but the butter and sour cream in it are not so easy on the heart.

"These cookbooks are blueprints for obesity and heart disease," says Susan Levin, a registered dietician with PCRM.  And we tend to agree - most of the recipes are bad news for your health.

What else is on the list? Check it out here.

But hey, we love good food, too.

Just to show you we're not total downers, here's three of our own tips to help you eat healthier without feeling like you're on a diet:

  1. Fill up on soups and stews. And don't be afraid to use protein-rich lentil and kidney beans instead of meat. One of Allison's go-to soups is Eating Well's Amazon Bean Soup with Winter Squash and Greens.
  2. Speaking of greens, one favorite foodie colleague Ari Shapiro says he's using vitamin-packed leafy greens in unusual ways, like putting raw Tuscan kale in a salad. He's also using miso beyond the soup bowl.
  3. April says add more spice. A dash of garam masala and a spot of olive oil on those blanched green beans, and there's no going back to boring old butter. Can't tell the difference between cardamom and caraway seeds? Download foodwriter Monica Bhide's iSpice app for your iPhone and get cooking.
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