What to Eat When (and Turning Over a New Leaf Salad) for TLC Book Tours

Welcome to the first book review of 2019 for TLC Book Tours. It’s time for turning over a new leaf and this book might help you keep some of those lofty goals.

What to Eat When by Michael F. Roizen, M.D. and Michael Crupain, M.D. is an appropriate book to start the year as we all struggle with those New Year resolutions.

About What to Eat When

• Hardcover: 352 pages
• Publisher: National Geographic; 1 edition (December 31, 2018)

NY Times best-selling author Dr. Michael Roizen reveals how the food choices you make each day–and when you make them–can affect your health, your energy, your sex life, your waistline, your attitude, and the way you age.

What if eating two cups of blueberries a day could prevent cancer? If drinking a kale-infused smoothie could counteract missing an hour’s worth of sleep? When is the right time of day to eat that chocolate chip cookie? And would you actually drink that glass of water if it meant skipping the gym? This revolutionary guide reveals how to use food to enhance our personal and professional lives–and increase longevity to boot. What to Eat When is not a diet book. Instead, acclaimed internist Michael Roizen and certified physician Michael Crupain offer readers choices that benefit them the most–whether it’s meals to help them look and feel younger or snacks that prevent diseases–based on the science that governs them.

“Dr. Michael Roizen and Dr. Michael Crupain-the two doctors I always turn to for the latest scientific discoveries-explain that timing really is everything in this insightful, fun, and revolutionary book. What to Eat When shows that when you eat is just as important as what you eat-and reveals the right foods for life’s toughest circumstances.” -Dr. Oz

“It really does matter what you eat, not just how much. And now, two of my favorite doctors take our collective knowledge a step further by looking at the timing of when you eat your calories: your circadian rhythm dictates a lot more about when you should eat than you probably realize. Through clear-eyed writing and diligent research, Drs. Roizen and Crupain explain why The When Way might just be the best approach to eating.” -Sanjay Gupta

“When we think about eating, we focus-as we should-on the quality and quantity of what we eat. It’s becoming clear that we also need to think about chronology-when we eat. Drs. Roizen and Crupain’s fun and revealing exploration of the biology of timing and eating will help you eat the way your body really wants you to.” -Andrew Weil

Social Media

Please use the hashtag #whattoeatwhen and tag @tlcbooktours.

Purchase Links

Amazon | Amazon Canada | IndieBound | Barnes & Noble

About Dr. Michael Roizen

DR. MICHAEL ROIZEN is the Chief Wellness Officer at the Cleveland Clinic, Chief Medical Consultant on The Dr. Oz Show, author of four #1 New York Times best-selling books, and originator of the popular RealAge.com website. He is board certified in anesthesiology and internal medicine. He’s been recognized with an Ellie, an Emmy, and the Paul G. Rogers Award from the National Library of Medicine for Best Medical Communicator. He also chaired an FDA advisory committee and has published more than 175 peer-reviewed articles. He lives in Shaker Heights, Ohio.

About Dr. Michael Crupain

DR. MICHAEL CRUPAIN is the Medical Director of The Dr. Oz Show. He is board certified in preventive medicine, a fellow of the American College of Preventive Medicine, and part-time faculty at the Johns Hopkins Bloomberg School of Public Health. Prior to joining The Dr. Oz Show, he directed food safety testing at Consumer Reports. He is an Emmy award-winning producer, sat on an USDA advisory committee, has written multiple peer-reviewed articles, and cooks every day. He lives in New York City.

What I thought…

The last self-help eating book I read was Fit for Life back in 1989.  (Seriously.)    I loved that book, which as I recall, was full of recipes, some pretty good ones at that.  It got me on a juicing trend.

I have no idea where that book is today.

It’s time to change up and really think about what we eat and how we eat it.

Although this book is recipe free, it does have some great tips on getting the most out of food, like vegetable preparation and freezing.  I appreciated “The Sub Shop” segments which acknowledged not-so-healthy traditions but offered better plans:   oatmeal instead of cereal, egg white fritatta  with veggies instead of bacon and eggs.  (You get the gist.)  A lot of the “Subs” are no-brainers but we obviously need gentle reminders.

After initially skimming the book, I immediately went to Chapter 35, “What to Eat…When you Don’t Want to Lose Your Mind.”  The authors do have a sense of humor, especially in this chapter.

Perhaps you cannot remember where you placed your keys.  Or maybe you can’t remember a person’s face.  Sometimes you forget what you just said.  And sometimes you forget what you just said (266).

There is a bit of playfulness throughout the book.

Again, the information here wasn’t revolutionary but it did cause me to re-plan menus.  Besides just exercising our brains by jump-starting our neurons, the best food to eat is salmon, ocean trout, leafy greens, walnuts, coffee, olive oil, and blueberries.  CUT OUT THE SUGAR!

When I went back to peruse the book, I found the same format and nothing really earth shattering as far as new information was concerned.  What to Eat When is a concise compendium of tips.   Don’t pick this up if you want a diet book with recipes and plans.  Do pick this up if you want a New Year’s reminder of “what to eat when.”

I did find “The 10 Commands of the When Way” at the back of the book very helpful.

All-in-all, I’m glad I received this book for review.  It’ prompted me to think about what was coming out of the kitchen and what we were putting in our bodies.

Turning Over a New Leaf Salad

Debra

Leafy greens, walnuts and blueberries combine for a super salad meal.

Ingredients

  • 1 c. red quinoa, cooked according to directions
  • baby kale (about two big handfuls)
  • 2 green onions
  • 1 c. fresh blueberries
  • 1/2 c. toasted walnuts
  • 4 T. olive oil
  • 2 T. balsamic vinegar
  • 2 t. honey
  • 1 t. Dijon mustard
  • 1 t. turmeric
  • 1 t. lemon juice
  • salt and pepper

Instructions

  1. Cook the quinoa and set aside to come to room temperature.
  2. Wash and dry kale.  Slice the green onions.
  3. Divide the kale, green onions, blueberries and cooled quinoa between two bowls. Sprinkle with the walnuts.
  4. Whisk together the olive oil, vinegar, honey, mustard, turmeric, and lemon juice. Season with salt and pepper.
  5. Drizzle the vinaigrette on top of the salads. Serve. (You will have extra vinaigrette. Store in the refrigerator for another salad.)

Yield: 2 (entree salads) (With enough left over for a lunch.)

This whole reading experience really got me to thinking about Fit for Life again.  If anyone has that original paperback, could you look up a recipe for me?  I remember a delicious vegetable broth based soup with fennel or leeks.   I would love to revisit that recipe and see if it was as good as I remember.

I think I will go juice some oranges now.

I’m linking up with Deb at Kahakai Kitchen and Souper Sundays.

This post will also mark my first link up for 2019 with Foodies Read.  

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My Favorite Reads

Eat, Pray, Love
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SantaLand Diaries
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Angela's Ashes
Naked
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Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
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The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
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