Weekend Cooking: The Back in the Swing Cookbook
After Barbara Unell was treated for breast cancer, she thought she would be treated for the side effects of her treatments, to get her “back in the swing” of life but, found herself dismissed by her doctors instead. She asked:
How do I improve and protect my health and reduce the risk of cancer recurrence. . . how do I get back in the swing?
The lack of answers she received was a call for action to her. She founded the organization Back in the Swing USA to help breast cancer survivors live their best lives. Unell recruited Judith Fertig to help her write The Back in the Swing Cookbook. Don’t let the subtitle, Recipes for Eating and Living Well Every Day After Breast Cancer fool you. This book is for everyone who wants to eat a healthier diet and lead a healthier lifestyle. Not only does it include delicious, easy, healthy recipes – it also includes tips for healthier living. Both the recipes and tips are simple and easy to live with.
The recipes in this book are lean-protein, low-fat, and, for the most part, plant based and most of them appeal to me. They all contain caloric and dietary information. There are beautiful photographs for some of the recipes, but not all. I want to try so many of them, including the Celebration Chocolate Cake, the Bountiful Breakfast Strata, and the Cheese Tortellini with Artichoke-Roasted Red Pepper Sauce. I decided to try the Parisian Raspberry and Blue Cheese Salad and it was simple and absolutely delicious! I made a big plate for me and another for Carl and he wanted more! I will definitely be making this one again! If you’re looking for a cookbook that promotes a healthier lifestyle, you can’t go wrong with The Back in the Swing Cookbook!
Parisian Raspberry and Blue Cheese Salad
4 cups baby spinach
4 cups boneless, skinless chicken breasts, Gardein, or firm tofu, thinly sliced
2 cups fresh raspberries
1 cup raspberry vinaigrette
¼ cup crumbled blue cheese or feta cheese or toasted walnuts (I used blue cheese)
Arrange the spinach on four large plates. Top with chicken and scatter with raspberries. Drizzle with the vinaigrette, then top with cheese and serve.
1 cup fresh or thawed frozen raspberries
2 tablespoons finely chopped shallots
3 tablespoons vegetable or chicken broth (I used chicken)
3 tablespoons red wine or raspberry vinegar (I used raspberry)
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, minced
2 tablespoons olive oil
salt and pepper
- Combine the raspberries, shallots, broth, vinegar, honey, mustard, garlic, and olive oil in a food processor or blender and puree.
- Pour the mixture through a fine-mesh strainer into a bowl to remove the seeds; discard the solids in the sieve. Season with salt and pepper.
- Use right away or transfer to a glass jar with a lid. This keeps, covered, in the refrigerator for about 5 days. Simply shake to blend.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.