Eat Like You Give A Fork is a new book new book by Mareya Ibrahim, nutritionist, award-winning inventor, and the signature chef and meal plan designer for the bestselling book The Daniel Plan.
Disclaimer: I was sent a review copy of this book, but the opinions expressed are 100% my own.
The enticing cover of Mareya Ibrahim’s new book Eat Like You Give A Fork
I love my job! One of my favorite perks is that I get sent cookbooks and travel books to review. Sometimes I even get them before they are released so I have the privilege of letting you, my wonderful readers, know about the ones I think are special. This is one of those special books. Mareya Ibrahim has now written and published her own cookbook Eat Like You Give A Fork: The Real Dish on Eating to Thrive, which had its debut on June 4. She writes with a great sense of humor, passion and commitment to health. Here is an example of that sense of humor: according to Mareya, no one should do anything that starts with “die”. Instead she invites us to escape the dreaded diet mentality with a more positive approach to healthy eating.
The book includes 80 “forking delicious” (there’s that sense of humor again) recipes that support eight vital nutritional strategies. The eight essential strategies that Mareya bases her recipes on are:
Luscious Zucchini Noodles with Romesco Sauce from Eat Like You Give A Fork
No-Bake Oatmeal Peanut Butter Chocolate Chip Cookies
Reset Your Taste Buds, Stock Your Real Kitchen, Get Up on Greens, Take a Vegan Fast Break, Go Gluten-Free Super Grains, Fill in with Good Fat, Become Real Dense, and Live the 90/10 Rule. She urges us to remake our kitchens, taste buds, bodies, and energy levels with honest and easy to understand recipes such as the zucchini Noodles with Romesco Sauce and the No-Bake Oatmeal Peanut Butter Chocolate Chip Cookies that I am sharing with you here just to show you how yummy healthful eating can be.
Author Mareya Ibrahim
Mareya has a fun and holistic approach to food that will encourage you to laugh and get serious about your cooking at the same time. And with over 25 years in the food industry and as the host of the popular Facebook Live show The Real Dish, as well as the podcast Recipes For Your Best Life she has the experience and knowledge to guide you to train your palate and rethink the word diet!
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ZUCCHINI NOODLES WITH ROMESCO SAUCE
The Romesco Sauce in this recipe is the fanciest easy dish you’ll ever make and want to eat by the spoonful. Use it on everything. ’Nuff said.
- Total Time: 28 minutes
- Yield: 2-4 servings 1x
Ingredients
For the zucchini noodles:
1 tablespoon extra-virgin olive oil
4 zucchini, cut with a spiralizer into linguine shaped noodles
1 cup Romesco Sauce (recipe follows)
1 tablespoon chopped fresh parsley
1 tablespoon grated pecorino cheese or other hard sheep’s milk cheese (optional but recommended)
For the Romesco Sauce:
1 large red bell pepper
1 cup grape tomatoes
2 garlic cloves
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
2 teaspoons extra-virgin olive oil
1/4 cup pine nuts or blanched almonds
Instructions
For the zucchini noodles:
1) In a medium skillet, heat the olive oil over medium heat. Add the zucchini noodles and cook, stirring,
for 2 to 3 minutes.
2) Transfer the zucchini noodles to a bowl and add the romesco sauce. Toss to thoroughly coat the
noodles.
3) Finish with the parsley and cheese and twirl your zoodles with zeal!
For the Romesco Sauce (makes ¾ cup of sauce):
1) Preheat the broiler or heat a grill to medium-high heat.
2) Broil or grill the bell pepper, tomatoes, and garlic until blistered with a bit of char and soft all the way
through. Transfer the tomatoes and garlic to a food processor. Stem and seed the bell pepper and add it
to the food processor as well.
3) Add the smoked paprika, cumin, salt, and olive oil and process until smooth. Add the pine nuts and
pulse until combined but the nuts still have some texture.
4) Store the sauce in a sealed container in the refrigerator for up to 10 days. Toss it with veggie noodles
or cooked proteins, or use it as a dressing.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Vegetarian
- Method: Broiling
- Cuisine: American
No-Bake Oatmeal Peanut Butter Chocolate Chip Cookies
Mareya said “when we shot the photos for this book, everyone went a little crazy over the no-bakes. I mean, what’s not to love? No baking means less time to your mouth. And all the
ingredients just feel so homey and happy together. I think you’re never going to want to
run out of these in your home.”
- Total Time: 30 minutes
- Yield: 12 cookies 1x
Ingredients
1/2 cup canned unsweetened full fat coconut milk
1/2 cup plus 2 tablespoons natural creamy peanut butter (or sunflower seed butter, for a
nut-free option), at room temperature
2 tablespoons raw coconut oil
2 teaspoons granulated stevia or monkfruit sweetener
1 teaspoon pure vanilla extract
1/4 teaspoon Himalayan pink salt
3 cups quick-cooking oats
1/2 cup no-sugar-added dark chocolate chips
Instructions
1) Line a baking sheet with parchment paper, wax paper, or a silicone mat.
2) In a large bowl, whisk together the coconut milk, ½ cup of the peanut butter, and
½ cup water until smooth. Add the coconut oil, stevia, vanilla, and salt and mix
until smooth.
3) Using a spatula, fold in the oats, making sure all the oats are well soaked. Let sit
for about 10 minutes, until the mixture becomes firm. Fold in the chocolate chips
and mix with a spatula to evenly distribute them.
4) Using an ice cream scoop, portion cookies onto the prepared baking sheet,
spacing them about 2 inches apart, and press down lightly to flatten them.
5) In a small bowl, whisk together the remaining 2 tablespoons peanut butter and ½
teaspoon water. Drizzle the peanut butter over the tops of the cookies and let set
at room temperature, about 15 minutes. Store wrapped in parchment paper to
keep them fresh up to a week.
- Prep Time: 30 minutes
- Category: Sweets
- Method: No-bake
- Cuisine: American
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