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Skinny Bitch in the Kitch

Skinny Bitch in the Kitch

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As you gaze over your umpteenth salad, wondering how you're going to banish those memories of Christmas cookies from your waistline, you need not be discouraged. There is a secret to becoming a Skinny Bitch. Rory Freedman should know -- she helped write the Skinny Bitch book! It's a take on diet from a vegan point of view. And she's recently released its follow-up, which is packed with serious vegan recipes served and with side of hilarious -- it's called Skinny Bitch in the Kitch.

The authors take an extreme approach to dieting (no dairy, no meat, no fish, no poultry, no animal products, no additives, no sugar, no white flour, no soda and no alcohol). But Freedman says it's the only way to go because shortcuts = fat pig syndrome.

The bestselling book may not tell you anything you don't already know (eat less, exercise more), but its profane, no-nonsense approach might be just the drill-sergeant style you need to kick-start a program. And as Freedman explained in her visit with Steven and Chris, her straight-shooting ways may just lead to becoming your own Skinny Bitch, so check it out!


Here's a Sample Recipe:

"Chicken" Noodle Soup
What you need
1 tablespoon refined coconut oil
1 carrot, halved lengthwise and cut into 1/4-inch slices
1 celery stalk, cut into 1/4-inch
slices
1/2 onion, cut into 1/2-inch dice
4 ounces white or cremini mushrooms, cut into 1/4-inch slices
1 teaspoon fine sea salt
1/2 teaspoon pepper
1/4 teaspoon curry powder
1 bay leaf
8 cups vegan "chicken" stock (hot water mixed with vegan bouillon according to package directions)
2 teaspoons Bragg's Liquid Aminos (or 1 1/4 teaspoons tamari or soy sauce)
8 ounces vegan "chicken" strips or chunks (if frozen, no need to thaw)
4 ounces whole wheat or brown rice pasta

What you do
Heat the coconut oil in a four-to six-quart stockpot over medium heat. Add the carrot, celery and onion and cook, stirring occasionally, until crisp tender -- about two minutes. Add the mushrooms, salt, pepper and curry powder and cook until the mushrooms release their juices -- about two minutes. Stir in the stock, Bragg's Liquid Aminos and bay leaf. Increase the heat to high and bring to a boil. Add the vegan chicken and pasta. When the soup returns to a boil, reduce to a simmer. Cook until the pasta is tender (time will depend on type of pasta). Remove the bay leaf and serve.

Makes about 9 cups

From Skinny Bitch in the Kitch, published by Running Press.

 

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