The EveryGirl's Guide to Cooking

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E! News host Maria Menounos adds to her New York Times bestselling EveryGirl book series with this essential collection of 150 easy-to-prepare and delicious recipes for the busy EveryGirl looking to eat well every day of the week!
 
Maria learned her way around the kitchen by watching and cooking with her mother, Litsa, a professional cook. Inspired by their Greek heritage, The EveryGirl’s Guide to Cooking focuses on fresh and natural ingredients that yield a wide variety of both healthy and splurge-worthy food, including
 
Breakfast: Strawberry Shortcake French Toast, Apple Pie Quinoa Porridge, Sweet Potato and Black Bean Breakfast Burrito
Lunch: Three-Bean Power Salad, Caramelized Veggie Flatbreads, Kale and Lemon Oil Pizza
Dinner: Melted Baked Ziti with Charred Cauliflower, Double-Cheese-Stuffed Artichokes, Spinach and Walnut-Stuffed Portobello Mushrooms
Entertaining: Meatball Sliders, Sloppy BBQ Buns with Cabbage Coleslaw, Summertime Watermelon-Feta Salad
Protein Snacks: Spicy Avocado Toasts, Chickpea Poppers, Speedy Egg Salad
Desserts: Oatmeal Chocolate Chip Cookies with Toasted Pecans, Anytime Oatmeal Fruit Crumble, Greek Yogurt Strawberry Sunday
 
Whether you are a whiz in the kitchen or just learning your way around it, their guidance will help EveryGirl live healthily, happily, and meaningfully. As Maria says: “No experience? No problem. Let’s get cooking!”
 
Advance praise for The EveryGirl’s Guide to Cooking
 
“One of the many reasons Brooks and I always love going to Maria’s house is the food. We experience firsthand how delicious and incredible her and her mom’s dishes are. This cookbook is going to be one of my kitchen essentials.”—Julianne Hough
 
“Everyone in our house loves Maria and her mom’s cooking. They have a knack for making healthy food taste delicious. Her recipes are so simple, fast, and easy that EveryGirl can manage them, no matter how hectic her schedule. But more than just a cookbook, this book is full of Maria’s invaluable tips and tricks.”—Kris Jenner
 
“The combination of Maria’s solutions like caffeine smoothies, her pre-made breakfasts, and new protein snack ideas, and her ability to make vegetables taste delicious, make this book the perfect companion for today’s EveryGirl who wants to be in control of her diet.”—Khloé Kardashian

“The cohost of E! News brings delicious and slimming recipes for the busy EveryGirl who wants to eat healthy on a budget, with beautiful photos of the food and Maria in the kitchen throughout.”Publishers Weekly

Under the Cover

An excerpt from The EveryGirl's Guide to Cooking

EveryGirl Cooks Breakfast

Like many of you, most mornings I’m rushing out the door to go to work. For that reason, I generally like to keep breakfast simple and nourishing. However, there are other mornings, especially Saturdays and Sundays, when I like to have some fun. Whether you’re heading out for a morning meeting, powering up for an early workout, or treating your family to Sunday brunch, one of these recipes is sure to help you start the day right.

Now if you feel you don’t have time to make breakfast for yourself you can do what I do: precook and prep the night before. I make a week’s worth of eggs and store them in the fridge. For smoothies, I’ll buy frozen fruit or freeze fresh fruit such as bananas. Many of the recipes like the Quinoa breakfasts and the Banana-Ricotta Mash can be made the night before, sealed and stored in the fridge. They’ll be there for you to consume in the morning or to grab and go when rushing out the door. Hopefully, we’ve left you with no excuse to have the most healthy and/or delicious breakfast! Enjoy!

Cinnamon Swirl Oatmeal

Serves 1

For this recipe, you can use either old-fashioned or quick oats; there is no nutritional difference. However, because quick oats have been pressed to make them thinner (and thus more quickly cooked), they usually cook up into a mushier texture. As for the cream cheese “frosting”? That’s just for fun! I like to write an “M” with the frosting on my oatmeal, but this breakfast is delicious with or without it!

1/2 cup quick-cooking or old-fashioned oats

1/4 cup raisins

1/2 teaspoon cinnamon

1 tablespoon chopped almonds or walnuts

1 tablespoon whipped cream cheese, at room temperature

2 teaspoons milk (any kind)

1. Cook the oats according to the package directions. Transfer to a serving bowl and stir in the raisins. Sprinkle with the cinnamon and the almonds. 

2. In a small bowl, beat the cream cheese and the milk to reach a glaze consistency. Spoon over the hot oatmeal.

Steel-Cut Oatmeal with Dates and Walnuts

Serves 2This recipe becomes diabetic-friendly if you decrease the number of dates to two. 

Steel-cut oats are made from whole oat groats that are chopped into small chunks during processing. They cook up into a thick, earthy, porridge-like bowl of creamy goodness.

1 cup steel-cut oats

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

Pinch of salt

4 dates, pitted and chopped

1/2 cup chopped walnuts

Milk, for serving

1. Bring 31/2 cups of water to a boil in a small saucepan over high heat. Stir in the oats, cinnamon, vanilla, and salt, reduce the heat to medium-low, and bring to a low simmer.

2. Simmer for 20 to 30 minutes, until the oats are of the desired creaminess, stirring occasionally and scraping the bottom of the pan. 

3. Transfer to serving bowls and top with the dates, nuts, and a splash of milk.

Kayiana—Special Greek Omelet

Serves 2This recipe is diabetic-friendly and gluten-free!

The pepper makes this a spicy dish. Not in the mood? Throw in some chopped black olives instead. And whatever you add, this works as a dinner dish, too. It’s delicious and full of protein.

2 tablespoons olive oil

1 small tomato, thinly sliced/chopped 

3 large eggs

2 tablespoons seeded and chopped serrano or jalapeño pepper, as desired

1/4 cup (2 ounces) crumbled feta cheese 

2 tablespoons chopped fresh basil

Salt and black pepper

1. Warm the oil in an 8-inch nonstick skillet over medium heat. Add the tomato and cook for 8 minutes, or until the tomato juices evaporate.

2. In a small bowl, whisk the eggs, chopped peppers, cheese, and basil, and season with salt and black pepper.

3. Pour the eggs over the tomato; do not stir. Cook for 3 minutes, or until the edges are set. Tilt the pan and let the uncooked egg run underneath the omelet. Continue this process until the top is no longer runny.

4. Run a spatula around the edges of the pan to loosen the omelet from the skillet. Tilt the pan; use a spatula to pull up half of the omelet and fold in half. Slide the omelet onto a plate.

Spinach and Egg Wrap

Serves 1This recipe is diabetic-friendly and if you use a gluten-free wrap, it becomes gluten-free as well.

When I was trying to lose weight, I made this with just egg whites and added Tabasco sauce to kick up both my metabolism and the flavor. I like spinach and tomatoes with my eggs, but you can use any veggies you like.

2 teaspoons olive oil

2 large eggs

Salt and black pepper

Big handful baby spinach

2 slices tomato

1 wrap (whole-grain or gluten-free)

1. Warm the oil in an 8-inch nonstick skillet over medium heat. In a small bowl, whisk together the eggs and salt and pepper to taste, until frothy. Add the eggs to the hot pan; tilt the pan to spread the eggs. Cook for 1 minute, or until the top is just set. 

2. Run a spatula around the edges of the pan to loosen the omelet from the pan. Sprinkle the spinach and place the tomato slices over half the omelet. Cook for 1 minute, to wilt the spinach and warm through. 

3. Tilt the pan; use the spatula to pull up one edge of the omelet and fold in half. Slide the omelet onto the wrap; roll up.

Banana-Ricotta Mash

Serves 1

You can use sugar-free jam or honey—either is yummy—but if you use honey, the dish won’t be the same vibrant red as you see in the picture. I didn’t think I would like this recipe because I’m not a big ricotta fan, but, boy, was I wrong!

1/2 cup part-skim ricotta

2 tablespoons sugar-free jam or honey

1/2 banana, sliced

4 strawberries, sliced

1. In a bowl, stir the ricotta and jam until blended. 

2. Top with the banana slices and strawberries.

Strawberry Shortcake French Toast

Serves 2

This is my mom’s French toast recipe. She presents these pretty stacks of toast, whipped cream, and sugared strawberries like dessert—spectacular!—and, in fact, you can serve them that way, too.

3 large eggs

1/2 cup nonfat milk

1 teaspoon cinnamon

4 slices multigrain or gluten-free bread

11/2 tablespoons unsalted butter

1 cup strawberries, thinly sliced

1/2 cup heavy cream, whipped

Powdered sugar, for garnish

1. In a large bowl, whisk the eggs, milk, and cinnamon. Dip each bread slice in the mixture to coat and transfer to a wire rack.

2. Melt the butter in a large skillet over medium heat. Cook the slices for 3 minutes per side, or until golden.

3. Pile the strawberries on top of two slices of the bread; top the strawberries with the whipped cream, then another toast slice. Sprinkle the stacks with powdered sugar.

Fruity Granola Cocktail

Serves 1If you use sugar-free granola, this is a diabetic-friendly recipe.

This is a healthy way to start the day. Remember, however, that granola is full of both fiber and calories! A tablespoon of granola will be enough for the needed flavor and crunch.

1/4 cup raspberries

1/4 cup blueberries

1/4 cup sliced strawberries

1/4 cup plain nonfat Greek yogurt

1 tablespoon granola

Spoon the fruit into a bowl, and top with the yogurt and granola.

Apple–Peanut Butter Bites

Serves 1This is a diabetic-friendly and gluten-free recipe!

It’s kind of crazy how good a simple ingredient combination can be. Apple, cinnamon, and peanut butter make the perfect trio. This recipe calls for a healthy dose of cinnamon (which is anti-inflammatory), so be sure to use a large apple.

1 large apple, sliced

1 tablespoon cinnamon

2 tablespoons crunchy peanut butter (feel free to replace with almond butter, and for that crunch, add some chopped almonds to the mix)

1. In a shallow bowl, toss the apple slices with the cinnamon. Arrange the slices around the edges of the bowl.

2. Scoop the peanut butter into the center of the bowl. 

3. When ready to eat, just dip the slices in the peanut butter. I pop these in Tupperware and eat them when I’m sitting in traffic! Keep some napkins handy, as it can get messy!

Ricotta-Blueberry Swirl

Serves 1If you leave out the honey and agave, this is a diabetic-friendly recipe. It is also already gluten-free!

If you don’t have any jam in the house, use honey or agave. And you can always use your favorite berries or swap in the nut of your choice.

1/2 cup part-skim ricotta

1 tablespoon sugar-free jam

1/4 cup blueberries

2 tablespoons chopped walnuts

1. In a small bowl, mix the ricotta and jam. 

2. Top with the berries and nuts.

- About the author -

Maria Menounos is co-anchor and managing editor of E! News and the New York Times bestselling author of The EveryGirl’s Guide to Life and The EveryGirl’s Guide to Diet and Fitness. She co-founded AfterBuzz TV with partner Keven Undergaro, and created and executive produced the ABC special #DanceBattle America alongside Keven Undergaro and Julianne Hough. She also recently launched a line of Greek food, Maria’s Greek Delights, with her mother.

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The EveryGirl's Guide to Cooking

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The EveryGirl's Guide to Cooking

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