Chocolate-Covered Katie: Over 80 Delicious Recipes That Are - download pdf or read online

By Katie Higgins

ISBN-10: 1455599700

ISBN-13: 9781455599707

What if you happen to CAN consume your entire favourite truffles . . . and nonetheless be fit and healthy into your thin jeans?

Meet Katie: a lady who eats chocolate on a daily basis and infrequently even has cake for breakfast! whilst Katie's sugar behavior went too some distance in collage and left her missing power, she knew whatever had to switch. So she all started constructing her personal obviously candy recipes and posting them on-line. quickly, Katie's fit dessert web publication had turn into an online sensation, with over six million per 30 days visitors.

Now, in her first cookbook, Katie stocks over eighty never-before-seen recipes, corresponding to Chocolate Obsession Cake, Peanut Butter Pudding Pops, and supreme Unbaked cakes, that use merely actual parts, with none pointless fat, sugars, or empty energy. those muffins end up as soon as and for all that overall healthiness and happiness can move hand-in-hand-you may have your dessert and consume it, too!

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Additional resources for Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You

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Drain well. Return pasta to pot. 2. Add olive oil, garlic, tomatoes, olives, capers, and parsley. Cook over medium heat, tossing frequently, 5 minutes. Sprinkle with cheese and serve. 42 PASTA POT 55 CHICKEN TEQUILA FETTUCCINE Prep: 15 minutes Cook: 5 to 6 minutes Serves: 3 to 4 1 (9-ounce) package fresh spinach fettuccine 1 medium green bell pepper, cut into thin strips 1 medium red bell pepper, cut into thin strips 1 medium yellow bell pepper, cut into thin strips 1 small red onion, chopped 1/3 cup chopped cilantro ½ teaspoon minced fresh jalapeño pepper, or 1/8 teaspoon cayenne ½ teaspoon garlic salt ¼ cup tequila 2/3 cup heavy cream 2½ cups thin strips of cooked chicken or turkey 1/8 teaspoon pepper 1 lime, cut into wedges 1.

Cup olive oil 1 large leek (white and tender green), washed well and chopped 1 large onion, chopped 1 large carrot, peeled and chopped 5 garlic cloves, minced 2 celery ribs, sliced 1 small fennel bulb (about ½ pound), finely chopped, green fronds reserved 1 (28-ounce) can cut-up, peeled tomatoes, undrained 2 (14½-ounce) cans chicken broth ½ pound peeled and deveined shrimp 1 pound skinless, boneless firm white fish (such as halibut, cod, or swordfish), cut into 1inch cubes ½ pound scallops 1 pound clams, scrubbed Salt and pepper Rouille (recipe follows) 1.

In a 4½-quart Dutch oven or deep 12-inch skillet, heat oil over medium-high heat until hot. Add riblets and cook, turning, until browned on both sides, 5 to 7 minutes. Remove and set aside. 27 DUTCH OVEN: THE STEW POT 2. In same pan, cook green and red peppers and red onion over medium heat, stirring occasionally, 2 to 3 minutes, or until soft. Stir in rice, broth, chiles, cumin, oregano, salt, and pepper. Heat to boiling, reduce heat to low, then top with riblets. Cover and simmer 25 minutes. 34 LAMB SHANKS MEDITERRANEAN Prep: 25 minutes Cook: 3½ hours Serves: 4 Once considered a humble cut of meat, lamb shanks are no longer inexpensive.

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Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You by Katie Higgins


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