The Science of Skinny Cookbook

In The Science of Skinny , organic chemist and nutritionist Dee McCaffrey shared the revolutionary eating plan she developed by applying what she'd learned in the lab to what she put on her plate. In the process, she lost more than 100 pounds,and has kept them off for twenty years. Her secret? Eating natural whole foods and avoiding artificial sweeteners and chemical additives. Now The Science of Skinny Cookbook offers 100 family-friendly recipes for a delicious, realistic way of eating- not dieting- for life.

“Praise for The Science of Skinny Cookbook Today's Dietician , December 2015 "Includes a wealth of recipes that celebrate a healthful way of eating for life...Help[s] users ditch the junk food and incorporate natural whole foods into their diet."”

Praise for The Science of Skinny Cookbook Today's Dietician, December 2015 "Includes a wealth of recipes that celebrate a healthful way of eating for life...Help[s] users ditch the junk food and incorporate natural whole foods into their diet."

Dee McCaffrey's first career was in analytical organic chemistry. Since earning her certification in nutrition and diet counseling in 2001, Dee has become a trailblazer in the world of nutrition education and whole foods cooking. She is the author of three books, including The Science of Skinny.Dee and her husband Michael McCaffrey are the founders of the centre for Processed-Free Living, (DBA Processed-Free America), an organization dedicated to providing healthful education in nutrition, cooking, and implementing lifestyle changes for weight loss and optimal health. Dee is a member of the American Association of Nutrition Consultants. She appears regularly on network and cable television, has been featured several times in local and national print, and has been a guest on over 20 radio shows throughout the United States and Canada. She lives in Tempe, Arizona.processedfreeamerica.org

In The Science of Skinny , organic chemist and nutritionist Dee McCaffrey shared the revolutionary eating plan she developed by applying what she'd learned in the lab to what she put on her plate. In the process, she lost more than 100 pounds,and has kept them off for twenty years. Her secret? Eating natural whole foods and avoiding artificial sweeteners and chemical additives. Now The Science of Skinny Cookbook offers 100 family-friendly recipes for a delicious, realistic way of eating- not dieting- for life.

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