Whole Body Reboot: The Peruvian Superfoods Diet to Detoxify, Energize, and Supercharge Fat Loss Book Giveaway, written by Manuel Villacorta
Is your goal this year to get healthier? Lose weight? Fight disease? Defy aging? Then we have just the book for you to help you to do it!
Written by our our awesome friend and fellow registered dietitian, Manuel Villacorta, Whole Body Reboot will help to get you what you are after! Manuel’s gorgeous book is full of delicious, mouth-watering recipes with beautiful and enticing photos to match, specific meal plans geared towards both men and women looking to lose weight and lead a healthier life. He has also created custom 7-day meal plans for vegans, vegetarians, omnivores, and gluten-free diet preferences. By using the core principles from his first book, Eating Free, Manuel proves to his readers that they can successfully follow a super-health weight-loss plan, easily gain the skill in cooking from scratch, dine with elegance, and reduce every-day stress.
Adding a special twist, Manuel helps you to take advantage of superfoods from the Incan diet, and provides recipes including them for long-lasting health. The benefits of consuming Peruvian superfoods are astonishing: from fighting cancer and reducing inflammation to boosting energy and enhancing memory— these foods have it all. And Manuel provides the menu plans to help you to get them.
To get the chance to win Whole Body Reboot simply leave a comment here or on our facebook page telling us what your New Year’s resolution is.
Psst… here’s a sneak peek at one of the many delicious and healthy recipes from Manuel’s book…
Purple Potato Frittata
This traditional Italian-inspired frittata is infused with scrumptious Peruvian powerfoods to enhance your breakfast and optimize your energy.
Servings: 6
Serving size: 1 wedge
Ingredients:
Oil spray
3 medium purple potatoes, cut into ½-inch-thick rounds
½ medium yellow onion, sliced into ½-inch-thick rounds
3 cups sliced mushrooms
2 cups spinach
2 tablespoons ají amarillo paste (or mild chili paste)
¼ cup chopped cilantro
Salt and pepper
Directions:
Preheat the oven to 400 degrees F. Lightly spray a sheet pan with oil.
Place the potato and onion slices on the pan. Season with salt and pepper to taste. Bake vegetables until tender, about 30 to 40 minutes.
While the potatoes and onions are roasting, lightly spray a medium sauté pan with oil and place it over medium heat.
When the pan is hot, add the mushrooms and the spinach. Cook until the vegetables are lightly wilted. Season with salt and pepper and set aside.
Put the eggs, ají, and cilantro in a small bowland whisk to combine. Set aside.
When the potatoes and onions are done, remove them from the oven (leaving the oven on) and arrange half of them in the bottom of a well-oiled 8-inch cast-iron pan. Top with the spinach mixture and the remaining potatoes and onions.
Place the cast-iron pan over medium heat. When you hear cracking, pour the egg mixture over the top. Continue cooking the frittata on the stove top until the sides set and become slightly puffy, about 5 to 7 minutes.
Immediately transfer the frittata to the preheated oven to bake the top, about 5 to 7 minutes longer. Frittata should be slightly puffy and golden on top. Let the frittata cool slightly before serving.
Note: The frittata will keep in the refrigerator for three to five days.