Sneaky Blends by Missy Chase Lapine

BETTER THAN JUICING & SMARTER THAN SMOOTHIES BLENDING YOUR WAY TO BETTER HEALTH SNEAKY BLENDS Supercharge Your Health with More Than 100 Recipes Using the Power of Purees  by Missy Chase Lapine  September 2016 Chef and author Missy Chase Lapine has made a career out of “sneaking” healthy foods into reluctant eaters. As the Sneaky Chef she has transformed the way America feeds its families by creating a unique method of using “blends” that can be added to beloved recipes to make every meal more nutritious. She has made countless television appearances demonstrating for hosts and viewers alike how to sneak nutrition into kid’s meals at home and her company Sneaky Chef Foods LLC is committed to developing products that better children’s health. In 2007 her cookbook The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Mealsrocketed onto the New York Times Best-Seller list as parents across the country snuck hidden vegetables into breakfasts, lunches, and dinners. In 2016, however, Missy has set here sights on the adults. A study at Pennsylvania State University found that swapping vegetable blends for some of the more high caloric ingredients in recipes helped participants eat 357 fewer calories each day or 2,500 calories a week. With the debut of SNEAKY BLENDS [September 2016, North Star Way, $19.99 US / $26.99 CAN], Missy gives adults the tools they need to use the same blend technique she pioneered in The Sneaky Chef to round out their own meals with healthful, hidden nutrients tucked inside. Starting off with signature base blends such as Butternut Squash-Apple and Black Bean-Blueberry-Baby Kale, Missy shows readers how to add these nutrient-packed blends into delicious recipes to kick-start a healthy lifestyle. The book also includes: ?         Recipes for 15 base blends ?         75 mouthwatering dishes, each using a base blend ?         Missy’s custom Blends Cleanse™, a 3-day Body Reboot ?         Tips and tricks to help readers start blending ?         Beautiful color photography throughout With recipes such as Seared Salmon with Dill Sauceusing the Broccoli-Pea-Spinach Base Blend, Meaty Mushroom Bolognese using the Carrot-Sweet Potato Base Blend, and the Skinny Chocolate Cake using theBlack Bean-Blueberry-Baby Kale Base Blend, SNEAKY BLENDS is packed with delicious, simple recipes whipped up with nutrient-dense purees to create leaner, cleaner yet ridiculously tasty meals. It is the only cookbook readers will need to detox and transform their overall health while still enjoying delicious meals.

About the Author Missy Chase Lapine is best known for her game changing “Sneaky Chef” series of books including her New York Times bestseller, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals. The Sneaky Chef has transformed the way America feeds its families following her unique method of using “blends” to make every meal more nutritious. In addition to her 7 books, Missy is also the founder of Sneaky Chef Foods LLC, a company committed to developing products that improve children’s health including Sneaky Chef No-Nut Butter (a wildly successful peanut butter alternative) and pasta sauces made with 8 hidden veggies. Sneaky Chef Foods are sold nationwide. Missy has appeared on Today and has made hundreds of national TV, radio and print appearances. She is a regular contributor to The Huffington Post and Daily Meal and is also a member of the Children’s Advisory Council for NewYork-Presbyterian Morgan Stanley Children’s Hospital, where Sneaky Chef meals are served to patients. Missy's fresh, irreverent approach to nutrition can be found on her website, TheSneakyChef.com, and on Facebook, Twitter, and Pinterest. She lives with her husband Rick and their children in Westchester County, New York. Media Reel: Click Here * * * SNEAKY BLENDS Supercharge Your Health with More Than 100 Recipes Using the Power of Purees by Missy Chase Lapine North Star Way September 2016 $19.99 US / $26.99 CAN Original Trade Paperback ISBN: 978-1-50113-039-7

RASPBERRY-BEET BASE BLENDMakes 2-3/4 cups This blend is the most gorgeous color—and that rich pigment is where its great nutritioncomes from. And even if you think you don’t like beets, you’ve got to give this a try. Theraspberries take down some of the earthiness of the veggie; but because both have lots ofnatural sugars, you can sweeten many dishes with this blend without adding actualsweeteners (or at least use much less of them). I love to roast beets to enhance those naturalsugars, but if you don’t have time, it’s fine to sub in canned peeled-and-cooked beets, or theready-to-eat kind you can find in the fridge case in the produce aisle. Ingredients: 2 medium beets4 cups frozen raspberriesFiltered waterPreheat the oven to 400 degrees. Cut the ends off the beets, peel, and cut them into chunks(around 1 inch). Place on a baking sheet and roast for about 35 minutes, until tender.Meanwhile, rinse the raspberries in cold water to thaw slightly; drain well. Puree theberries and beets with 2 to 3 tablespoons of filtered water until smooth, adding more wateras necessary.Nutrition facts (per 1⁄2 cup): 49 calories; 0 g fat; 23 mg sodium; 17 g carbs; 7 g fiber; 11 gsugar; 1 g proteinSNEAKY BLENDS by Missy Chase Lapine. Copyright © 2016 by Missy Chase Lapine.Reprinted by permission of North Star Way, a Division of Simon & Schuster, Inc. RASPBERRY-BEET BASE BLEND Makes 2-3/4 cups This blend is the most gorgeous color—and that rich pigment is where its great nutrition comes from. And even if you think you don’t like beets, you’ve got to give this a try. The raspberries take down some of the earthiness of the veggie; but because both have lots of natural sugars, you can sweeten many dishes with this blend without adding actual sweeteners (or at least use much less of them). I love to roast beets to enhance those natural sugars, but if you don’t have time, it’s fine to sub in canned peeled-and-cooked beets, or the ready-to-eat kind you can find in the fridge case in the produce aisle. Ingredients: 2 medium beets 4 cups frozen raspberries Filtered water Preheat the oven to 400 degrees. Cut the ends off the beets, peel, and cut them into chunks (around 1 inch). Place on a baking sheet and roast for about 35 minutes, until tender. Meanwhile, rinse the raspberries in cold water to thaw slightly; drain well. Puree the berries and beets with 2 to 3 tablespoons of filtered water until smooth, adding more water as necessary. Nutrition facts (per 1⁄2 cup): 49 calories; 0 g fat; 23 mg sodium; 17 g carbs; 7 g fiber; 11 g sugar; 1 g protein SNEAKY BLENDS by Missy Chase Lapine. Copyright © 2016 by Missy Chase Lapine. Reprinted by permission of North Star Way, a Division of Simon & Schuster, Inc. Raspberry-Glazed Pork Tenderloin with Roasted Broccoli Recipe and Photo HERE