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The Wholesome Junk Food Cookbook: More Than 100 Healthy Recipes for Everyday Snacking Paperback – May 11 2010
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If you're going to eat 'junk food' treats, this is what you should be eating. Slowly, mindfully, and with great pleasure."
Kim Barnouin, co-author, Skinny Bitch
"As a big lover of cookbooks, this one is at the top of my list! Not only are the recipes easy to make, they will bring you to your happy place after just one bite, regardless of your dietary preferences. Laura Trice brilliantly proves that you really can have Wholesome Junk Food.”
Daphne Oz, author of The Dorm Room Diet
“Dr. Laura Trice allows us to finally have our cake and eat it too, without the guilt. Through simple substitutions that eliminate toxic processed sweeteners, flours, and dairy from many of her recipes, Dr. Laura preserves the wholesome goodness of your favorite sweet and savory treats—and your kids will love them too! Dr. Laura’s Wholeseome Junk Food Cook Book makes eating well easy and delicious. I couldn’t wait to get my copy!”
FaveDiets.com, June 2010
"This cookbook is perfect for those that want to indulge their sweet tooth in a healthier and more natural way. The information in the cookbook is relevant and interesting, and the recipes are simple, fun and delicious. This is a must-have cookbook for anyone who wants to make an easy healthy snack or dessert."
About the Author
Laura Trice, M.D. is the CEO of Laura's Wholesome Junk Food based in Venice, California. Laura received her B.A. from Smith College with a double major in Chemistry and French Language & Literature, and her M.D. from the University of Vermont's College of Medicine. Laura currently resides in Venice, California.
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Most Helpful Customer Reviews on Amazon.com (beta)
All salt is 'sea-salt'. 'Expeller-pressed' oils are still too high in omega 6s. 'Agave syrup' is a highly processed marketing success that contains more fructose than HFCS. (And are you sure you want to use wax paper: a petroleum by-product?) Thinking that these recipes are somehow healthy because they contain the buzzword ingredient of the week requires total nutritional fact denial.
For real wholesome food (not junk!) see Sally Fallon's Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Though the book's cover shows some enticing-looking sweets, there are also plenty of savory options--cucumber snacks and mini-pizzas, for example, that will satisfy those without a sweet tooth. I, personally, love the recipes for smoothies, sparklers, and other drinks such as the refreshing spa water and a banana shake that is much less threatening than the thousand-calorie catastrophe they sell at "J.J."
Don't overlook the first few chapters on ingredients, reading labels, and nutrition. You may think you know all about it, but Dr. Laura explains it all in a way that is sensible and memorable without being preachy. I tend to skip over these things, too, but was glad I took the time to read through these important chapters. I'd read about trans fats, corn syrup, and white flour and sugar before, but honestly, this was the first time I actually retained the information.
Thank you, Dr. Laura, for making chocolate chip cookies, lemonade, and cherry pie accessible to all of us without forcing us to eat carob, artificial sweeteners, and goopy pie filling from a can!
I decided to try the Whoopie Pies made with the One Pan Eggless Chocolate Cake recipe. I couldn't decide if I would rather use the Fluffy Marshmallow Frosting as suggested underneath the photo, or make the Natural Whipped Cream, so I did both. The recipes were easy to follow and came out well. I did have to adjust the bake time slightly on the cake- not a big deal. Everything tasted great! The cake had a moist, chocolaty texture that was sweet, but not overly so like traditional cake. The Fluffy Marshmallow Frosting was light with a nice maple taste, and the Natural Whipped Cream was creamy and sweet without being overbearing. I also tried Grandma's Gingerbread Cake and topped it with the Natural Whipped Cream. It, too, was easy to make, and had a rich flavor that reminded me of spice cake. I have a terrible sweet tooth, and wished the cake was a little sweeter, but I found it was a wonderful complement to my morning cup of coffee and much better than a doughnut.