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Feel Good Food
giada de laurentiis
Copyright © 2013 by GDL Foods Inc.
All rights reserved.
Published in the United States by Clarkson Potter/Publishers,
an imprint of the Crown Publishing Group, a division of Random
House, Inc., New York.
CLARKSON POTTER is a trademark and POTTER with colophon is
a registered trademark of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
De Laurentiis, Giada.
Giada's feel good food / Giada De Laurentiis.
1. Cooking. I. Title.
Printed in Hong Kong
Book and jacket design by Rae Ann Spitzenberger
Book and jacket photographs by Amy Neunsinger
10 9 8 7 6 5 4 3 2 1
40 giada’s feel good food
7 to 8 medium strawberries,
hulled and thinly sliced
1 tablespoon white wine
4 large eggs, at room
1 tablespoon heavy cream
While adults appreciate this slightly sweet twist on an otherwise
2 tablespoons sugar
savory omelet, this was actually one of the first ways I got Jade
½ teaspoon kosher salt
to eat eggs for breakfast. She’s a strawberry girl and will try
3 tablespoons finely chopped
fresh mint leaves
1 tablespoon unsalted butter,
at room temperature
anything that features her favorite fruit! I like to make a couple of
pans of this omelet and serve it for brunch when we are having
friends over because it is absolutely beautiful.
1½ teaspoons extra-virgin
In a small bowl, toss together the strawberries and vinegar. Allow
the mixture to stand for 15 minutes. Strain before using.
per serving: Calories 343;
Protein 14g; Carbohydrates
22g; Dietary Fiber 3g;
Sugar 17g; Total Fat 22g;
Saturated Fat 9g; Sodium
In a medium bowl, whisk together the eggs, cream, sugar, and
salt until smooth. Stir in the mint.
In a 10-inch nonstick skillet, heat the butter and oil over mediumhigh heat. Add the egg mixture and cook until almost set,
about 4 minutes. Spoon the strawberries in a line across the
center of the omelet. Fold the edges of the omelet up over the
strawberries. Cook until the egg mixture has set, 3 to 4 minutes.
Cut the omelet into servings and transfer, seam side down, to
| my beauty routine
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.
92 giada’s feel good food
e y e l ine r
b lu s h b ru s h
s h im me ry
bro nze r
li pst ick
100 giada’s feel good food
2 tablespoons extra-virgin
5 large shallots, chopped
3 medium carrots, peeled
and cut into ½-inch pieces
1 large red bell pepper, cut
into ½-inch pieces
8 ounces ground white
turkey meat, broken into
1 tablespoon herbes de
5 cups low-sodium chicken
turkey, kale, and
brown rice soup
I live on this hearty delicious soup in winter! I start making it right
after Thanksgiving using leftover turkey. I absolutely love it; it just
makes me happy and is one of those dishes I crave when it is
cool outside. Also, it’s really pretty, which soups aren’t always.
1 (15-ounce) can diced
1 cup cooked brown rice
Heat the oil in a large pot over medium-high heat. Add the
1 small bunch kale, center
ribs removed, leaves
(4 packed cups)
shallots, carrots, and bell pepper and sauté, stirring frequently,
1 teaspoon kosher salt
very slightly around the edges, 5 to 7 minutes. Add the herbes de
½ teaspoon freshly ground
Provence and stir for 1 minute.
¼ cup chopped fresh flat-leaf
Add the broth, diced tomatoes, and cooked rice and bring to a
¼ cup freshly grated
the black pepper. Reduce the heat to medium-low. Cover and
until beginning to brown and soften slightly, 8 to 10 minutes. Add
the turkey and stir until the meat turns white and begins to color
boil. Stir in the kale and season with ¾ teaspoon of the salt and
simmer until the vegetables are tender, about 15 minutes. Season
with the remaining ¼ teaspoon salt.
per serving: Calories 361;
Protein 24g; Carbohydrates
39g; Dietary Fiber 6g;
Sugar 10g; Total Fat 12g;
Saturated Fat 3g; Sodium
Ladle the soup into bowls. Sprinkle with the parsley and the
200 giada’s feel good food
¼ cup plus 1 tablespoon
extra-virgin olive oil
2 tablespoons fresh lemon
juice (from 1 large lemon)
sole with lemon-basil pesto
2 large garlic cloves,
¼ teaspoon kosher salt
This no-cook sauce—a particularly bright, citrusy pesto—started
¼ teaspoon freshly ground
as a dipping sauce in my house. But I liked it so much I started
8 (2-ounce) skinless sole
½ cup Lemon-Basil Pesto
per serving (includes
pesto): Calories 325;
Protein 23g; Carbohydrates
3g; Dietary Fiber 1g; Sugar
1g; Total Fat 25g; Saturated
Fat 4g; Sodium 287mg
making it to serve with sole, which proved to be a great way to
get Jade to eat fish. The sole is nice and light and needs only a
smear of the lemon-basil pesto to make a simple, elegant dish.
In an 8-inch square glass dish, combine ¼ cup of the olive oil, the
lemon juice, garlic, salt, and pepper. Whisk the marinade to blend.
Add the sole and turn several times to coat evenly. Let stand for
Heat a large nonstick skillet over medium-high heat. Add the
remaining 1 tablespoon olive oil. Remove 4 sole fillets from the
marinade, letting any excess marinade drip off, and add to the hot
pan. Sear for 2 minutes and then turn the fish over. Sear until just
cooked through, about 3 minutes longer. Transfer to plates and
repeat with the remaining 4 pieces of sole. Top each serving of
sole with 2 tablespoons of the lemon-basil pesto and serve.
per serving (2 tablespoons): Calories 181;
Protein 4g; Carbohydrates
3g; Dietary Fiber 1g; Sugar
1g; Total Fat 18g; Saturated
Fat 3g; Sodium 177mg
Leftovers can be tossed with whole-wheat pasta or served with
fish, meat—or pretty much anything. You can store the pesto,
covered and refrigerated, for a couple of days.
M ake s ab o ut ¾ cu p
2 packed cups fresh basil leaves
⅓ cup pine nuts, toasted (see Cook’s Note)
Grated zest of 1 large lemon
2 tablespoons fresh lemon juice (from 1 large lemon)
1 garlic clove, smashed and peeled
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup extra-virgin olive oil
⅓ cup freshly grated Parmesan cheese
In a blender or food processor, pulse the basil, pine nuts, lemon
zest, lemon juice, garlic, salt, and pepper until finely chopped.
With the machine running, gradually add the oil and blend until
the mixture is smooth and thick. Add the cheese and pulse until
To toast pine nuts, arrange in a single layer on a rimmed baking
sheet. Bake in a preheated 350ºF oven until golden, about
6 minutes. Let cool completely before using.
202 giada’s feel good food
c hoc o l ate fig b ites , page 23 1, and
S p i c e d p u m pkin - rais in co okie s
232 giada’s feel good food
1 cup all-purpose flour
⅔ cup old-fashioned
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground allspice
¾ cup raw sugar (such as
Sugar in the Raw)
I make these in the fall, and always at Halloween, because the
½ cup canned pumpkin
colors and flavors match so well with the season. Jade devours
⅓ cup safflower or
for a vegan cookie!
1 tablespoon pure maple
these chewy cookies, which is always a great sign—especially
Position a rack in the center of the oven and preheat the oven to
1 teaspoon pure vanilla
350ºF. Line 2 large baking sheets with parchment paper.
½ cup raisins
In a medium bowl, stir together the flour, oats, cinnamon, baking
soda, salt, and allspice. In a large bowl, whisk together the sugar,
per cookie: Calories 91;
Protein 1g; Carbohydrates
15g; Dietary Fiber 1g; Sugar
9g; Total Fat 3g; Saturated
Fat 0g; Sodium 70mg
pumpkin puree, oil, maple syrup, and vanilla. Using a flexible
rubber spatula, gradually stir the flour mixture into the pumpkin
mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto a
prepared sheet, spacing the mounds about 1 inch apart. (Or use a
mini ice cream scoop.) Using moistened fingertips, flatten each to
a 2-inch-diameter round.
Bake the cookies until browned around the edges and no longer
sticky on top, 17 to 20 minutes. Using a metal spatula, transfer the
cookies to a wire rack and cool completely.