Free Giada's Feel Good Food by Giada De Laurentiis Page A

chopped fresh thyme
    Â½ teaspoon kosher salt
    Â¼ teaspoon freshly ground black pepper
    2 (4-ounce) cans boneless, skinless salmon, drained and flaked
    for the quinoa: In a medium saucepan, bring the chicken broth and quinoa to a boil over medium-high heat. Reduce the heat so that the broth simmers, cover the pan, and cook until all the liquid is absorbed, 12 to 15 minutes. Transfer the quinoa to a large bowl.
    for the dressing: Meanwhile, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, basil, parsley, thyme, salt, and pepper.
    Pour the dressing over the quinoa and toss with the salmon until all of the ingredients are coated.
    per serving: Calories 401; Protein 15g; Carbohydrates 46g; Dietary Fiber 4g; Sugar 1g; Total Fat 19g; Saturated Fat 3g; Sodium 244mg
    My weekly indulgence is a manicure. I have had a standing appointment at the same salon with the same manicurist for fifteen years. It’s funny that people always ask me now about my nails and what polish I wear, because I have a secret to confess: Long, long ago, I was a nail biter. But, when I got a manicure, I liked how pretty my nails looked and I didn’t bite them. It helped me cure my bad habit, but I never thought it would become such a thing!
    On camera, I wear a light shade so that the food is the star and my nails don’t detract from it (but the polish does hide any carrot stains or other job hazards). My favorite translucent pinks for filming are Essie Ballet Slipper, Angel Food Cake, and OPI Bubble Bath. These days Jade has me mixing it up: I’ll embellish my ring fingers with something a bit special. I stay in the same color family so it’s a little hit of fun but nothing too crazy!
beetandmarinated goat cheese salad

    Beets are one of my favorites because they’re sweet but still good for you. The combo of beets and goat cheese is classic California. I like to add green beans to the mix for texture, along with arugula for a little kick. The dressing relies on cider vinegar for a tart sweetness that complements the beets. serves 4
    dressing
    â…“ cup extra-virgin olive oil
    â…“ cup apple cider vinegar
    1 tablespoon frozen apple juice concentrate, thawed
    2 garlic cloves, minced
    1½ teaspoons minced fresh thyme
    Â¼ teaspoon kosher salt
    Â¼ teaspoon freshly ground black pepper
salad
    2 ounces goat cheese, crumbled into ½-inch chunks (¼ cup)
    4 (2-inch-diameter) red or golden beets, tops trimmed, peeled
    6 ounces green beans, ends trimmed, cut into 2-inch lengths
    1 teaspoon extra-virgin olive oil
    Pinch of kosher salt
    Pinch of freshly ground black pepper
    1 head butter lettuce, cut into 1-inch pieces
    2 packed cups baby arugula
    Â½ large Granny Smith apple, sliced
    Preheat the oven to 425ºF.
    for the dressing: In a small bowl, whisk together all of the ingredients.
    for the salad: Put the goat cheese in a medium bowl and drizzle with just enough of the dressing to moisten. Refrigerate until ready to serve.
    Wrap each beet in foil. Place the beets on a baking sheet and roast in the oven until tender, about 50 minutes. When the beets are almost tender, put the green beans in a pie dish. Add the oil, salt, and pepper, and toss to coat. Roast the green beans until crisp-tender, about 8 minutes. Remove the beets and green beans from the oven. Unwrap the foil from the beets and set them aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
    In a large bowl, combine the lettuce and arugula. Add the apple slices and green beans. Top with the beet wedges. Sprinkle the cheese on top. Pour the dressing over the salad, toss until coated, and serve.
    per serving: Calories 305; Protein 6g; Carbohydrates 17g; Dietary Fiber 5g; Sugar 10g; Total Fat 24g; Saturated Fat 6g; Sodium 217mg

    Wheat Berries with Strawberries
wheat berries with strawberries

    Wheat berries take a while to cook. So I make a batch on the weekend and then use it throughout the week. I love the slightly crunchy