Bostic’s cookbook addresses the challenges of solo cooking by offering healthy recipes and nutrition guidance designed to satisfy the taste buds without straining the pocketbook or demanding major time investments. Early chapters focus on kitchen equipment, meal planning, and stocking the pantry. Brief sections throughout the collection introduce the reader to basic cooking techniques, from boiling an egg to roasting vegetables. Sidebars throughout the book offer nutrition tips and advice on food selection. The final chapter tackles the fundamentals of a nutritious diet and includes worksheets to guide the reader through integrating more fruit and vegetables into their meals.
“Watching my friends and family struggle with cooking for one, instead of a family, inspired me,” says Bostic. “My own busy schedule and experiences led me to simplify recipes, while my work in nutrition research inspired me to focus on produce and whole grains as the basis of an enjoyable and healthy diet.”
Featured recipes include English Muffin Pizzas with Garlic Herb Pizza Sauce, Lemon Artichoke Spread, Cheesy Navy Beans, Sweet Corn and Tomato Chowder, and Quinoa Kale Salad. These dishes emphasize vegetables and bold flavors while retaining a strong grounding in American classics.
Bostic encourages her readers to adapt recipes to their own tastes and to diversify their food choices. Most of her recipes can be easily modified for special diets, including vegetarian, gluten-free, and vegan options. Intended to inspire improved eating habits, the cookbook’s easy-to-follow recipes and nutrition guidance are suitable for adults and teenagers alike.
One Bowl is available for sale on Amazon.com and can be ordered via booksellers nationwide. Select recipes can be previewed at http://onebowlcookbook.com.
About the Author
Stephanie Bostic received a B.A. from Barnard College in 2006 and earned her Master’s degree from Tufts Friedman Graduate School of Nutrition Science and Policy in 2010. She has worked in nutrition research since 2007 and is currently a research assistant at Harvard School of Public Health. In her free time, she can be found gardening, cooking, and volunteering as a nutrition class instructor in her neighborhood.