Inspiring Books for Healthy Eating Habits

Introduction

I have always cooked at home and sometimes at my brother’s house or other family members, cognizant of practicing healthy eating habits. Not everyone likes my cooking… or maybe they don’t love it but like it enough.

I mostly love what I cook and so does my husband, that’s because there have been times when I have burned something or put too much salt or added too much of a sweet factor to something that was savory, for me it could’ve been perfect, but not for my husband. I have cooked Italian, Spanish, Guatemalan, Thai, and some Chinese dishes, but the majority of my meals are a combination of everything I know.

Most evenings I will look in the refrigerator to see what I have to put together. Lately I have been preparing orzo paella style. This was a sudden option when I did not have rice but had all the ingredients for the paella. Ever since this accidental dish was done with healthy eating habits in mind, my husband loves it because of the orzo. And just like that I am constantly creating new recipes.

My problem is that I would like to prepare things in advance because I can’t always cook. My daughter introduced me to Downshiftology and bought me the book, she bought it for her first, but I kinda took it so she gifted it to me and she bought another for herself. It has been super inspirational to add the knowledge and tips in the book to my personal mental library.

Healthy Eating Habits for Meal-Prepping

Downshiftology has gained immense popularity due to its unique blend of real food, healthy living, and inspired travel.

Lisa Bryan is the creator of Downshiftology. Lisa’s YouTube channel played a significant role in her popularity.

The recipe videos and prepping solutions to food are refreshing. Delving into why it has become a favorite among many is her authentic approach.

Downshiftology Healthy Meal Prep by Lisa Bryan is the result of seeking solutions to sickness. Lisa’s focus on natural, whole foods resonates with people seeking genuine, nourishing recipes and lifestyle tips. (Bryan, n.d.)

I personally don’t need the recipes, but I enjoy them and I love her book and her videos. The blog features a plethora of delicious and nutritious recipes that could come in handy to many.

From Garlic Herb Roasted Potatoes to Ultimate Vegetarian Chili, Lisa’s creations are both satisfying and health-conscious (Bryan, n.d.).

The blog is a gastronomical pleasure to read and see, and so is the book. The presentations are just beautiful. Downshiftology’s vibrant food photography and visually appealing layouts are a total winner.

I believe Lisa’s commitment to visually enticing content draws readers in. I actually enjoy the diversity of recipes that are healthy and delicious, with the added benefit of the book on how to store them when you get home from the grocery store.

Healthy and Delicious Eating with Mi Cocina

I can understand Mi Cocina as if it was from my home, Guatemala and Mexico are not very different in many of the cooking styles, I remember how much time we used to spend just prepping the ingredients for some traditional dishes.

Although I haven’t cooked many Guatemalan recipes when I do, I try to find ways to make it a little more enjoyable, like roasting the chiles, garlic, and onion, sometimes I just use a pan and let the heat brown them a bit, because I know that it is in these practices where the flavor to our meals rests. Of course, there is no substitute for the flavor of roasting on an open fire, we used to do it over charcoal, and still do when I have the time.

So, my next great inspiration is “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” by Rick Martinez.

The diverse and rich recipes from Rick’s book cover from Mexico City to the farthest corners of the country, Rick re-creates dishes he tasted during his travels.

These recipes are inspired by his taste, memories, and experiences, making them deeply personal and authentic.

Rick Martínez shares over 100 transportive recipes, each infused with his deep connections to the country’s beauty and bounty. It’s like a love letter to the flavors, ingredients, and culinary traditions of México.

There are so many recipes that I would love to indulge into in this book that I started a short journey to create a few every once in a while.

I totally identify with Rick, my cooking is based on my mother’s cooking from Guatemala, even though many of the recipes that I would cook were cooked differently throughout the country, I only had to listen to the people who ate her cooking to understand she had a special talent in everything she cooked.

I can’t say I cook the same way, I’ve had to change several recipes trying to replicate the flavors and to fit our healthy eating habits at home today, but to simply remember my mother’s cooking and the people who loved it is more than enough.

I think Rick does the same with his cooking; the diverse and rich recipes in his book are fabulous. From Mexico City to the farthest corners of the country, Rick re-creates dishes he tasted during his travels.

These recipes are inspired by his taste, memories, and experiences, making them deeply personal and authentic. According to Rick in an interview with NPR’s Rachel Martin, “Salsas, he said, are beacons to possibilities” (Martin et al., 2022).

My daughter and I created a few of his dishes. We believe the sauces could make anything else we have at home taste better.

• The salsa examples for spicy healthy eating habits include: Salsa de Zanahoria y Habanero is a deliciously fermented carrot and habanero sauce that can spice up anything. I love it on hotdogs.
• Curtido is a lightly fermented cabbage with carrots, onion, and jalapeños recipe that can be topped with many dishes, but I love it in tacos.
• Salsa Blanca, serrano cream with lime and cilantro. This was so good that I ate it with chips.

From this book, you can expect dishes that celebrate the diversity and complexity of Mexican cuisine. Some of his flavorful creations include:

• Albóndigas en Chipotle: Herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca.
• Grilled Carne Asada Quesadilla: Northern Mexico’s grilled carne asada stuffed into a cheesy, meaty quesadilla.

Awards and Recognition

This cookbook has received accolades, including being a New York Times and Los Angeles Times bestseller. It’s also a James Beard Award winner and an IACP Award winner.