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Food & Nutrition

“The No Diet Cookbook: Learn to Eat for Health & Pleasure,” by Christine M. Okezie

no-diet-cookbook

Are you tired of dieting and not losing weight? Are you looking to eat healthier without having to become a gourmet chef? Then “The No Diet Cookbook: Learn to Eat for Health and Pleasure,” by Christine Okezie is for you!

In her private practice, Okezie, who is also the Food As Medicine columnist for Elevated Existence Magazine, a certified holistic health counselor, and a natural foods chef, works with clients to make positive changes in their food and lifestyle to achieve their natural weight, adopt better eating habits and heal chronic health issues.

“This book takes my successful weight-loss and health program right to your kitchen by giving you the tools and inspiration to take charge of your health once and for all,” she says in the book’s introduction.

In addition to more than 85 recipes that are easy to follow, she breaks down the seven keys to what she calls a “delicious balance lifestyle,” the top food myths that keep us stuck, and how and why food can heal. She also includes a shopping list, and a list of recommended brands, although her approach is based on whole, real foods.

“When your diet is comprised of mostly whole, natural foods, your body knows exactly when it has had enough to eat, and your appetite is self-regulating,” she says in the book.

Below is the recipe for “Easy Grain-Free Pancakes,” from the book.

pancakesEasy Grain-Free Pancakes

(Makes approximately 10 pancakes)

INGREDIENTS:
1 medium ripe banana
2 organic cage-free eggs
1 ½ cups almond flour
1 cup almond milk (less if desire thicker pancakes
1 teaspoon hemp seeds (optional)
¼ teaspoon cinnamon
1 teaspoon vanilla
Dash of sea salt
Coconut Oil for cooking pancakes

PROCEDURE:

  1. In a mixing bowl, using a hand mixer, blend all the ingredients except the coconut oil until batter is smooth.
  2. Pour pancakes on a hot griddle lightly coated with coconut oil. Cook pancakes for 2-3 minutes until bubbles form and both sides are golden brown.
  3. Top with fresh fruit or Blueberry Compote (recipe below).

blueberriesBlueberry Compote

INGREDIENTS:
10 ounces frozen or fresh blueberries
1 tablespoon coconut nectar
1 teaspoon lime zest
1 tablespoon arrowroot starch whisked into 1 tablespoon cool water

PROCEDURE:
Cook all ingredients over medium-low heat until fruit is soft and has a jam-like consistency.

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