Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your Bod

by Kim Barnouin

After five years atop the Skinny Bitch phenomenon, author Kim Barnouin has grown as a cook, a nutritionist, and a mom. Now she delivers the “Ultimate” cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends. Kim’s emphasis is on “easy,” and her kick-ass recipes feature seasonal produce (no fake meat or hard-to-find ingredients) and provide a versatility of tastes and cuisines, from Mediterranean to California-fresh. With almost 150 recipes, full-color photos, complete nutritional breakdowns, and simple “switch-outs” for quick variations, it will be the new “gotta have" on any healthy bitch’s bookshelf. Whether readers are looking to gradually add more meatless dishes to their meals, or want to go “all-out” vegan, Skinny Bitch: Ultimate Everyday Cookbook will be their “go-to” source for getting their “bitch” on—in the kitchen.

Genres: Cookbooks, Cooking, Food, Nonfiction, Vegan, Health, Food and Drink

304 pages, Hardcover

First published October 5, 2010

About the author

Before she was a Skinny Bitch, Kim Barnouin was a high school drop-out turned model who only crossed paths with a vegetable on her pizza. Today she is the co-author of The New York Times Bestseller Skinny Bitch with its sequels Skinny Bitch in the Kitch, Skinny Bitch: Bun in the Oven, Skinny Bitch: Just Bitchin and a line of fitness DVDs.

Born in Rhode Island and raised in Maryland, Kim felt she wasn’t ready for college and dropped out in the 11th grade. Soon after, Kim received her GED, brushed community college and switched gears to modeling. At the age of 22, Kim moved to South Beach where the waves of Miami left Kim feeling seriously lost. She modeled, waited tables to make ends meet and considered herself more of a helpless beach bum.

Kim questioned her unhappy and unhealthy self during those years. What changes could she make to her lifestyle? Instead of turning to booze or something else less attractive, Kim explored food. By eating better, Kim started to physically and mentally feel better. A lightbulb went off in her head – food heals.

As a kid, Kim used to spit veggies into her napkin. As a young adult, she couldn’t get enough of earth’s treats. It was during this transition that Kim became obsessed with nutrition. She got her hands on every book and enrolled in a Bachelor’s program in Natural Health. She wouldn’t stop there. This retired beach bum went on to receive a Master’s in Holistic Nutrition and is currently working on her PhD. Learning about how food affects and heals many diseases and illnesses was something she wanted to share with everyone.

Eager to spread her word to the masses, Kim worked with longtime friend and vegan Rory Freedman to write a book. Neither thought Skinny Bitch would be become such a hit let alone a New York Times bestseller for two years straight.

Kim Barnouin lives in Los Angeles with her husband Stephane and two year old son Jack.

Reviews

[Anne-Marie Jean · Rating 5 out of 5]

This is my to do book, it's on my phone, my Kobo and my computer. Tried almost all the dishes. Except for a couple of recipes I wouldn't redo (more on personal preference for spices), the rest are just delicious!

[Steven Peterson · Rating 4 out of 5]

An interesting cookbook. A Vegan adventure. There are a lot of interesting features to the book. Part One emphasizes sustainability. She notes a number of ways that the way we eat affects the environment: greenhouse gases water supply and pollution, deforestation, biodiversity, and fish depletion. So, there are some major issues addressed, albeit briefly. On page 24, we read the author's tips for understanding what's in the food (e.g., cholesterol, sodium, good versus bad fats). Suggestions on buying local are provided, as are a listing of the "dirty dozen," fruits and vegetables that can become toxic if not grown organically. Some of the discussion is a bit simplistic, but the lessons are useful. There are many more such "lessons" in the early parts of the book and scattered throughout. A favorite of mine is her herb and spice "chart o' fun," in which she suggests best pairings of food with herbs/spices (e.g., tarragon with French cuisine) and best results (e.g., nutmeg is best when freshly grated).

Then come recipes, divided into the following categories: breakfast, soups, salads, sauces and dressing, sides, dinners, desserts, and drinks. An example for breakfast? Tofu Mexicali scramble, featuring tofu, salsa, grapeseed oil, onion, peppers, salt, cumin, chili powder, refried beans, whole wheat tortillas, pepper, and cilantro. Yum! Soup? Black bean and tomato soup looks appetizing! Salad? Creamy potato salad, with baby red potatoes, vegan mayo, Dijon mustard, apple cider vinegar, salt and pepper, and sliced green onions. Simple to make. . . . Or Greek salad with Tzatziki sauce. A side dish? I like broccolini. She has a recipe featuring this veggie: sautéed broccolini with garlic-infused soy sauce. An entree that I find intriguing: Match vegan chicken Marsala. I like chicken Marsala with chicken. This is an interesting Vegan counterpoint.

The book is written in a cheeky, breezy fashion. Some may not enjoy that, but most probably will. In the end, I find this a satisfying cookbook.

[viola · Rating 3 out of 5]

again, i'm shocked to like this book, but if you can get past her need to drop "bitch" into every other sentence, it's actually not very annoying. well, except the line about how horrible it made adolescent Kim Barnouin feel to stand in front of a mirror in a size 6 bikini, which is honestly one of the only moments that the "skinny" part of her tagline is really showing. otherwise she presents legit (and cited!) arguments for sustainability and health with none of the wackier health claims so rampant in detox culture, so kudos for that.

as for the recipes, Barnouin is single-mindedly focused on removing dairy products from your diet, while i prefer a focus on healthful eating more broadly, usually of whole plant-based foods. i can't get behind how much she supports faux cheese and meat products. these are generally still highly processed and contain so much soy and wheat as to be relatively devoid of nutrition compared to a good old fashioned leafy green. she is also leaning to heavily on "veganizing" traditionally unhealthy/processed meals (though, yea, I'm totally into the lentil sloppy joes and asian mac n' cheese).

so, a great cookbook for folks less interested in completely filling their diets with genuine whole foods, folks on a more standard diet just looking to take out some dairy in a nonthreatening and approachable way. i'll also reuse some of these recipes to indulge myself, and you might too.

[Raisu · Rating 2 out of 5]

It's weird to find so much shilling for stuff in a book that purports to promote a "greener" lifestyle: I always thought that the first and last rule of environmentally conscious life was to buy as little crap as possible. Especially electrical appliances. But I get it. Kim Barnouin needs to pay her rent, just like the rest of us. Plus, who doesn't like getting new stuff? Especially electric appliances. I know I do.

Most of the recipes seem really good though, and I would love to try my hand at making every single one of them. Unfortunately, what's ecological to eat in California, isn't that in Finland, at least if you believe that you should eat food that travels as little as possible to get to you.

[Jessicat · Rating 4 out of 5]

Yes, I'm a foodie, but no I am not a vegan. I got this book because I've always enjoyed the Skinny B writing style (though I hate the name--I'm not a huge fan of the B word). Also, I shattered my ear drum (ouch, yes, pregnant and deaf in one ear--not to worry it will heal), but the nurse/midwife suggested that I stop eating dairy (which I usually do, but have been eating through pregnancy because I've been digesting it just fine... but, not so fast my body hates it). I've been searching out non-dairy options in the kitchen. I'm great with almond milk, but cutting out cheese is a killer (as most people--even vegans--know). Anyways, this cookbook is a fun read with healthy delicious ideas.

[Kimberly Sabatini · Rating 5 out of 5]

Lots of recipes I want to try in here!

[Alicia · Rating 4 out of 5]

Lots of great ideas in this book. I mainly got it to get some new thoughts on cooking Tofu, but I found a lot more. There were a lot of "meat substitute" idea and that was fun. I'm not a vegetarian, but I dabble in cooking meat-less meals so the options in here were nice. I've tried three recipes so far and they were all fairly easy, with easy to get/had on hand ingredients and they turned out well. I wouldn't say anything in here is groundbreaking, but then again, thats not really want this cookbook claims to be. Its simple, pretty healthy options that are easy to replicate and taste yummy. If that was the goal I think Barnouin nailed it. Also, as a side note, I liked that she interspersed a few "unhealthy" options in here just because she liked them. It was good to get a bit of variety since most people think of meat-less as equivalent to healthy and thats not necessarily true.

[Dana Williams · Rating 5 out of 5]

I was not a fan of the actual Skinny Bitch book... but I do love this cookbook. It's great for first timers on the scene and for those looking to rejolt their plant-based life style. This is one to buy.

[Melodie · Rating 4 out of 5]

I don’t love the title, but this book has lots of great information and research. Now I just need to convince someone to make me all the recipes. :)

[Jeanette Durkin · Rating 4 out of 5]

A variety of recipes. Mostly organic and vegetarian.

[Blog on Books · Rating 4 out of 5]

Leave it to Kim Barnouin to come up with the spiciest cookbook of the season; and we’re not just talking about taste. The queen of the Skinny Bitch book series reveals her culinary secrets in this so called “Ultimate Everyday Cookbook” (Running Press) where she espouses the virtues of skinny eating (light meals, healthy ingredients), breaking down meals to their component parts. Of course, there’s no real secret to the Skinny Bitch Diet. It’s really a matter of sticking to the veggies (substituting things like tofu, lentils and tempeh for the mainstay ingredients in everything from sloppy joes to tacos to, yes, even a meatless meatloaf (huh?). Where Barnouin shines is in her easy to understand overview of problematic ingredients (sugars, preservatives, genetically modified foods) and the substitutes that will improve your dietary health almost overnight. As saucy as she pretends to be, (“use food to get laid”) it turns out that her analysis of everything from global fish depletion to the truth on organic foods is actually well worthy of serious consideration and finally proves that eating healthy can actually be fun.

[False · Rating 1 out of 5]

After five years atop the Skinny Bitch phenomenon, author Kim Barnouin has grown as a cook, a nutritionist, and a mom. Now she delivers the “Ultimate” cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends. Kim’s emphasis is on “easy,” and her kick-ass recipes feature seasonal produce (no fake meat or hard-to-find ingredients) and provide a versatility of tastes and cuisines, from Mediterranean to California-fresh. With almost 150 recipes, full-color photos, complete nutritional breakdowns, and simple “switch-outs” for quick variations, it will be the new “gotta have" on any healthy bitch’s bookshelf. Whether readers are looking to gradually add more meatless dishes to their meals, or want to go “all-out” vegan, Skinny Bitch: Ultimate Everyday Cookbook will be their “go-to” source for getting their “bitch” on—in the kitchen.

I hate this whole "bitches" tone. Yas, yas I know, "How edgy how modern." Bleh. Not one recipe in here I even wanted to put aside to try.

[Diana · Rating 4 out of 5]

I've been adding vegetarian cookbooks because I'm trying to reduce the amount of meat I eat, and this book is beautifully illustrated with appealing looking dishes. The ones I've tried have worked out very well, although I've substituted ingredients because I'm not trying to be hard-core vegan. For exmple, there's a fantastic Beet and Cheese Napoleon Salad with Candied Pecans and Shallot-Balsamic Vinaigrette that I've adapted and has been a mainstay with friends of mine who've tried it and just fallen in love with it. But I use pecans I roast myself instead of candying them, and use goat cheese instead of vegan cream chease. What has been a huge winner has been her instruction to add garlic powder to the cheese, and again, I've adapted the recipe by increasing the amount of garlic powder to great effect. I gave my first copy away to a vegan but bought another copy for myself because I missed it.

[Chasity · Rating 3 out of 5]

I really like the recipes in this book, which I guess is what matters. The pancakes are to die for! As for the rest of the book... I felt the the author was trying too hard to live up to her reputation as a cool bitch. she also mentions that she has her maters in holistic nutrition but doesn't mention where from. I tried to do a little research to find out more (because that's something I'm interested in) and the only thing I could find that talked more about her degree said that she received it from an unaccredited online university. Not that impressive. However, the recipes are still great, and despite the fact that she may not be the most reputable source, there is some good information in the book. If you are interested in becoming vegan and want to read more about it and some other great recipes, I recommend Alicia Silverstone's book The Kind Diet.

[Sara · Rating 2 out of 5]

The library had this as an ebook and I was looking for recipes so I gave this a try.

I was looking for simple ways to make recipes healthier, like add more broccoli so there's more fiber and you'll feel fuller faster.

This book isn't for real food. All of the recipes contain vegan parmesan cheese, vegan cream cheese or almond milk. These things taste terrible! I've tried them.

And it's every recipe. Every recipe is full of hard-to-find or tasteless ingredients. And the recipes have too many ingredients and look too complicated to bother.

I don't mind vegan cooking. I'll eat vegan food. But this cookbook isn't for me. I'm lazy and like easy recipes with ingredients that might be in my fridge or I won't have to go to a specialty store to find garam masala. And I'd rather eat chicken than tofu any day.

[Rebecca Morgan · Rating 4 out of 5]

I picked this book up at Target a couple years ago while browsing cookbooks. Had no idea it was vegan (at the time I was vegetarian so it was a nice surprise). Took it home and started trying out recipes - found some that I really love! This was my first vegan cookbook, and it would be another year after purchasing before I took the leap, eliminating dairy/eggs from my daily diet. It is a great transition to vegan book. There are a few recipes that use ingredients such as white flour, ideally would like to avoid. I find that lots of my non-vegan, not so healthy friends enjoy several of the dishes from this book. Favorite recipes are: Thai Coconut Soup, Warm Spring Rolls w/Spicy Sesame Sauce, Quinoa Stuffed Poblano Peppers w/Tomatillo Sauce, Barley & Red Bean Bowl, Curried Chickpea Cakes, Kale & Sweet Potato Pizza, Lentil Seitan Sloppy Joes.

[Kit · Rating 5 out of 5]

Yes, I know what some people will think of the title. Get past that, especially if you have any interest in vegetarian or vegan cooking, and how to make it more appealing to your family. Or to yourself, for that matter, if you are one of those people who has thought about trying vegan out but think it will be too limiting or too boring. This cookbook ROCKS. I want to make literally everything in it. And there are really amazing bonuses, too, such as pantry lists, shopping suggestions and all sorts of websites that can help you make the transition easier and more pleasant. I may not be as fervent as the authors in terms of the dangers of "normal" eating, but there is no getting around the fact that if you want to be/live/eat "clean", this is a good way to do it.

[Devin · Rating 4 out of 5]

I am not personally vegan, but I love this cookbook because it shows you how versatile and useable vegetables are as main courses and ingredients. It's a great reminder that every meal doesn't have to have a meat-based focal point. I just made her butternut squash ravioli with pumpkin (added nutmeg), and they were awesome. The banana-pumpkin bread is awesome, too. She includes a lot of useful tips throughout the book for cooking in general - how to use and store herbs, how to properly cook brown rice, etc. I recommend this for anyone who simply wants to work more vegetables into his or her diet.

[TurtleneckGirl · Rating 4 out of 5]

I can honestly say that this is the first "healthy" cookbook I've tried that serves up amazingly tasty recipes using very few funky (meaning, "I don't know what it is or where to get it!!") ingredients. I've made and served the red potato black olive salad, the blueberry streusel(woof!), and the artichoke-avocado salad, and they were each uniquely delicious. Tonight I'm trying the lentil tacos, which represent a bit of a stretch for the guys in my house, but my expectation is that they will register high on the yum-yum meter. I have not read any of the other "Skinny B" books, but will most likely give them a peek now that I know that the bitch has bite:)

[Brigette · Rating 2 out of 5]

Maybe I've been spoiled by the first (vegan cook and blogger) and vegan cookbook that I bought but I wasn't very impressed with this one, mainly because even with the intro touting that unprocessed foods are best for you the recipes that follow almost all have vegan cheese, vegan sour cream, vegan butter or a whole section on some fake meat (not seitan) etc etc etc, all of which are processed and have way more ingredients than I'd prefer. I'm just glad that I borrowed this from the library instead of buying it. There are a couple of recipes I would use, but not enough to justify spending any money on the book.

[Eileen · Rating 3 out of 5]

I enjoyed this author's no-nonsense approach to food and cooking. I also appreciate that she extolls the virtue of eating real, organic food which is in season. However, as an omnivore (bacon I just can't quit you) I don't think I can quite subscribe fully to being a vegan. I think it's sort of silly the lengths that vegans go to eat "cheese-like" or "meat-like" substitutes as usually these items are crazy processed "foods!" Anyway, I enjoyed the recipes I did try out of this book which were devoid of substitutes for cheese and meat. I also printed off the handy "what's in season when" chart which now graces my fridge so I can buy produce appropriately.

[{erika} · Rating 3 out of 5]

Some pretty good ideas and recipes I'd like to come back later an pd try. There is an index so I can always browse there and go find ones I was interested in. I felt like there were a lot of assumptions in this book that you'd be able to find some obscure ingredients (I live in a rural area and even when I was in a very urban area before this I know I couldn't have found everything she lists). Sometimes it was nice she listed certain things you could buy but a lot of times it seemed like she was trying to get you to buy stuff she'd partnered with. I'm glad she admits she relied too much on faux meat in the past and I might have more to say after trying a recipe or two.

[Peter Brewer · Rating 4 out of 5]

Overall this book has some great recipes. I make these meals all the time. The only problem is that the directions can be quite confusing. She doesn't explain everything very clearly. If I hadn't been cooking for a long time already I'm sure most of the directions wouldn't make much sense. As it is I had to look up several words in order to make the recipe work. Also, it seems like many of the steps are unnecessary and end up dirtying all the dishes in the house. I tend to just look at the ingredients and ignore the instructions.

[Kim Veach · Rating 3 out of 5]

The recipes look delicious and while they are vegan, they rely on a lot of oil and specific vegan products. I was looking for recipes that more closely matched a whole plant based diet (less processed food) with fat coming from seeds and nuts instead of oil. Many of the recipes could be modified to use less oil or to spur inspiration with the combination of ingredients, but I wouldn't use most of them as written. Her writing is fun to read and she has health/ingredient information throughout the book.

[Shannon · Rating 5 out of 5]

Yes, I am currently reading a cookbook...and enjoying every minute of it. I bought this book on Amazon accidentally (I didn't realize it is vegan) and am happy I did. The first hundred pages or so are filled with useful information for all eaters - vegan or otherwise. When to buy organic, additives to avoid, resources for finding local produce. I may not be a complete convert but this book has helped me get excited about eating better

[Jennifer · Rating 4 out of 5]

I haven't made anything from the recipes section yet, but I love the information and the silly way she presents it. I think it's a pretty good reference book for anyone looking to go vegan, whether permanently or just part - time. The recipe ingredients, for the most part, seem pretty basic and attainable. I will be buying a copy of this book for myself (this was a digital copy borrowed from the library).

[Jackie]

It's good, but basic. I was hoping for more oomph! I can't see how this sets it apart from any other vegan cookbook except for the fact that this author talks down to the reader like we are idiots about foods at the grocery store and whats in them. This should maybe be titled for "the beginner vegan".

[Christine Parsons · Rating 5 out of 5]

I absolutely loved this book. Kim makes all of the recipes easy and accessible. She's also awesome at making all of the general food information in this book interesting and simple. I can't wait to try out more of the recipes. Glad I got the hard cover copy because this book is going to see a lot of work.

[Nan · Rating 3 out of 5]

I am vegetarian, not vegan, and picked this up for some new ideas. I thought the best chapters were salads and dressings/sauces. I'm not interested in using vegan imitation products (e.g., vegan cream cheese, Match meat substitute) so those sections were of less interest. This is a big book with a lot of recipes, great food photos and clear clear instructions.

[Nay · Rating 3 out of 5]

I'd never make anything in this book and the recipes are not convient for everyday cooking as the title suggest. I did enjoy the long intro to the book. It's full of information on kitchen supplies, organization, different types of milk, what produce uses the most pesticides, and my fav section on seasonal produce. Get it from you library for a quick review before deciding to buy.