After 20 years in a professional kitchen, filling up on starch, sugar and fatty meat, Marco Canora's body staged a revolt. Unwilling to deprive himself, the Hearth chef set out to use his culinary talents to create recipes that would deliver the nutrition he so desperately needed while simultaneously keeping him both satisfied and excited to cook and eat in this new way. Canora's eating philosophy—less sugar and processed foods; more veggies, lean protein and whole grains—won't shock anyone who keeps up with health news. But in his recently published cookbook, he provides the recipes to make it happen. Not convinced? Check out his Braised Chicken Thighs with Garlic, Lemon and Greek Olives or Amaranth "Polenta" with Tuscan Kale.

Price: $30