The Wholesome Junk Food Cookbook: More Than 100 Healthy Recipes for Everyday Snacking Book

The Wholesome Junk Food Cookbook is a cookbook devoted to wholesome eating. It satisfies our desires for snacks while keeping us healthy. With more than 100 snack recipes from cookies and cakes to ice cream and smoothies, Dr. Laura Trice is on a mission to make healthy eating more fun with treats such as lemon pound cake, Boston cream pie, and chocolate-banana milkshake. While in medical school, Laura saw how people suffered due to illnesses that could have been prevented with better nutrition. Like her patients she realized that she only ate the food that tasted great to her.

In 1997, while working on the set of 7th Heaven, Dr. Laura would bring snacks to the set from time to time and was inspired to make her snacks available on a large scale when she noticed that some of the truck drivers on the set were actually eating her cookies for breakfast instead of donuts! This passion for healthy and great tasting food led to Laura’s Wholesome Junk Food, est. 2001. Her wholesome “junk foods” are distributed nationally in Whole Foods and Harris Teeters as well as numerous health food stores.

An introduction explaining the importance of eating healthy and promoting a healthy lifestyle and two full-color photographic inserts complement the text. Each chapter includes a sidebar with nutritional and cooking tips.

Publishers Weekly

In her collection of crave-worthy junk food-minus the junk-Trice, a medical doctor and CEO of the California-based Laura's Wholesome Junk Food, indulges her followers with recipes for many of her company's products among more than 100 wholesome noshes. However, this is no diet cookbook: what's "wholesome" here are the expeller-pressed oils, evaporated cane juice, unprocessed sea salt and similar products substituted for more-processed (and seemingly ubiquitous) ingredients like saturated fats and corn syrup. Trice's focus is real ingredients, not low-fat or low-calorie variations: chocolate ganache contains chocolate and cream, pie crust recipes call for either butter or oil, ice creams employ coconut milk. Trice also offers welcome everyday treats like 15 simple popsicles free of corn syrup (though Krazy Carrot Pops, made with carrot juice and frozen peas, sound punishing), in addition to expected fare such as granolas, smoothies, and energy-packed baked goods like Cashew Protein Muffins. Anyone favoring salty over sweet will likely be disappointed with a tacked-on chapter of savory snacks. So long as they aren't looking for guilt-free indulgences, fans of sweets looking to reduce their intake of processed foods will benefit from this book.
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