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Rory Freedman
Learn more about Rory at www.SkinnyBitch.net. RORY'S NUTRITION TIPS Skinny Bitch in the Kitch Recipes Skinny Bitch
SKINNY BITCH IN THE KITCH RECIPES Makes 4 servings 4 cloves garlic, minced In a 1-quart saucepan over low heat, combine the garlic and coconut oil and cook, swirling occasionally, until the garlic is fragrant and starting to brown, about 3 minutes. Remove from the heat, add the butter, swirling until it melts, and set aside. In a 4-to 6-quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the macaroni, and cook according to the package directions until about 1 minute shy of being done. Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked, about 1 minute. Drain the pasta mixture, reserving 1/2 cup of the pasta cooking water. Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons of the pine nuts, and the remaining 1/2 teaspoon of salt. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts, and serve. Penne with Butternut Squash, Sage Pesto, and Almonds Makes 4 servings 3 quarts water In a 4- to 6-quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the penne, and cook according to the package directions. Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium-high heat. Add the squash and cook, stirring occasionally, for 4 minutes. Stir in the shallots, pepper, and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the squash and shallots are tender, 1 to 2 minutes. Remove from the heat and set aside. When the pasta is done, drain it, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the pesto and squash mixture. If it seems too dry, add 1/4 to 1/2 cup of the pasta water. Transfer the pasta to plates or a platter, and if desired, garnish with almonds. Serve immediately. Makes about 1 cup 1/4 cup whole almonds In a food processor, combine the almonds and garlic and pulse to roughly chop. Add the sage and parsley and pulse to chop. Add the cream cheese, salt, and pepper and process into a paste. With the motor running, slowly pour in the olive oil, processing until the oil is fully combined. Use immediately or transfer to a small container, cover with a thin layer of olive oil, and store in the refrigerator for 3 to 4 weeks. |
Number one New York Times best-selling author Rory Freedman was always completely obsessed with food, but she wasn’t always a healthy eater. So eventually, when she did change her ways, she experienced firsthand the difference a healthy diet could make. And the more she learned for herself, the more she wanted to share her knowledge and help others. With 2 million copies in print and translations in 27 languages, Skinny Bitch sparked a worldwide movement. It’s is a wake-up call that exposes the problems with the food industry while inspiring people to eat well and enjoy food. Since Skinny Bitch came out, four others in the series have followed, including the cookbook Skinny Bitch in the Kitch; Skinny Bitch: Bun in the Oven, an eating guide for pregnant women; Skinny Bitchin’, a fun, self-help, motivational journal; and Skinny Bastard, for men. Voted VegNews magazine’s first-ever “Person of the Year,” Rory has successfully counseled models, actors, athletes, and other professionals using the Skinny Bitch method. 
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