SURPRISE!! It’s cover reveal day—friends, the cover for The Dude Diet Dinnertime is finally here!
The Dude Diet Dinnertime now has a cover, and I’ve been dying to share it. I’ve kept this secret for months, and I’m thrilled (and relieved) to reveal it at last. Big thanks to food stylist Marian Cooper Cairns for bringing this concept to life.
Cover reveal means the book’s pre-launch is officially underway and everything is getting very real. The release date is October 29, so we have just under three months until the book hits shelves. Over the next 84 days I’ll be sharing plenty—behind-the-scenes of the launch, recipe sneak peeks, contests, giveaways, and more—to get you excited for DDD Day.
Below I’ve answered the most frequently asked questions about The Dude Diet Dinnertime.
The Dude Diet Dinnertime FAQs:
What should I expect in the book? How is it different from the first one?
This book is focused on solving the daily dinner dilemma. It’s packed with my best weeknight and special-occasion dinner ideas, using mostly wholesome ingredients. Unlike the original Dude Diet, this volume does not include cocktails, desserts, or snacks. The book’s chapters include:
- Introduction. A recap of The Dude Diet’s origins, updates since the first book, and a check-in on our unofficial mascot, Logan.
- Step Up To The Dinner Plate. A streamlined list of frequently used ingredients and equipment, plus my top tips for dinner success.
- Bomb Burgers and Sandwiches. Comfort-focused handhelds.
- One-Pan Wonders. Minimal-mess meals for game day and entertaining.
- Kickass Casseroles. Classics and crowd-pleasers.
- Fingers, Wings, and Other Things. Recipes inspired by Logan—meatball subs, buffalo chicken taquitos, honey-chipotle wings, pulled pork tostadas, and more.
- Serious Salads. Hearty dinner salads designed for both leafy-green lovers and skeptics.
- Meaty Mains. Lean, protein-forward entrees.
- Plenty Of Fish In The Sea. Foolproof fish recipes.
- Black Tie Optional. Elevated Dude Diet dishes for date nights and dinner parties.
- Sexy Sides. Mix-and-match sides to pair with mains.
- Breakfast for Dinner. Brinner favorites from pancakes to sheet-pan hash.
Are those torsos on the cover you and Logan?
Yes! We made it onto the cover—torso edition. Heads are coming in future books (one step at a time). Logan is likely to get the honor if we reach book three; people do seem to like his chest hair.
Will there be nutrition info for the recipes?
No. I understand this disappoints some readers, but I intentionally left calorie and macro information out. The Dude Diet is for people who prefer a flexible approach to healthy eating rather than strict counting. Calorie counts can be misleading—two foods with the same calories can vastly differ in nutrition—and I don’t want readers to skip a nutrient-dense meal because it looks high in calories. If you do want numbers, many Dude Diet followers calculate nutrition using apps like MyFitnessPal.
Are you doing a book tour?
Yes! Patty and I have been planning an epic DDD tour since spring. I can’t wait to hit the road and meet you. I’ll announce official dates and event details in late September or early October, but the confirmed tour stops include:
Dude Diet Dinnertime Tour Stops:
New York City, NY
Greenwich, CT
Washington, D.C.
Richmond, VA
Raleigh, NC
Charleston, SC
Atlanta, GA
Charlotte, NC
Philadelphia, PA
Boston, MA
Chicago, IL
Dallas, TX
Houston, TX
Austin, TX
Minneapolis, MN
Kansas City, MO
Nashville, TN
San Francisco, CA
Los Angeles, CA
Denver, CO
Miami, FL
Palm Beach, FL
Are you going to be on TV?
Fingers crossed! I’ll share any on-camera appearances via my Instagram.
When can I pre-order?
You can pre-order now. Pre-ordering ensures you get the book on release day and gives you a head start on planned contests and giveaways. Pre-orders also help the publisher and booksellers estimate demand, which affects initial stock and can help prevent sell-outs. Pre-orders count toward first-week sales and could help the book earn a place on bestseller lists—something that would boost visibility and help spread The Dude Diet to more people.
Will you send signed book plates for pre-orders?
Not this time. Mailing book plates for the first book was overwhelming, so instead I’ll spend that time cooking through the new book on Instagram, hosting events where I’ll sign copies in person, and running giveaways that include signed books.
How are you feeling?
Excited and terrified in equal measure, and yes, a bit sweaty. But overall, thrilled. I’m so grateful for everyone who helped test recipes and supported me along the way—especially my Instagram community.
To celebrate the pre-launch, I created a Supreme Pizza Quinoa Bake. It really does taste like pizza and might just join the Cheeseburger and Buffalo Chicken quinoa bakes in the quinoa-bake hall of fame. Below is the full recipe so you can try it at home.
Supreme Quinoa Bake Serves 4 generously
Ingredients:
1 cup quinoa, rinsed and drained
1½ cups low-sodium chicken broth (or water)
¼ cup whole-wheat panko breadcrumbs (optional but recommended)
½ teaspoon oregano
¼ teaspoon garlic powder
1½ tablespoons extra-virgin olive oil, divided
½ pound uncooked Italian turkey or chicken sausage, casings removed
1 bell pepper, seeded and diced
2 cups thinly sliced baby bella mushrooms
1 small red onion, diced
1 cup cauliflower “rice” (very finely chopped cauliflower florets)
¼ cup pickled jalapeños, finely chopped (optional or substitute black olives)
1¾ cups marinara sauce, divided (Rao’s recommended)
1½ cups part-skim mozzarella, divided
For serving (optional): crushed red pepper flakes, grated Parmesan
Instructions:
- Combine quinoa and chicken broth in a small saucepan. Bring to a boil, reduce to a simmer, cover, and cook 14 minutes or until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.
- Preheat oven to 375°F.
- In a small bowl mix breadcrumbs, oregano, and garlic powder; set aside.
- Heat ½ tablespoon olive oil in a large (12-inch) ovenproof skillet over medium-high. Add sausage and cook about 6 minutes, breaking it into small pieces, until lightly browned. Transfer to a bowl.
- Reduce heat to medium and add remaining tablespoon oil. Add bell pepper, mushrooms, and onion and cook about 5 minutes until just tender. Reserve ½ cup of the cooked vegetables for topping.
- Stir in cauliflower rice and cook about 2 minutes until just tender.
- Turn off heat. Fold in the quinoa, 2/3 of the sausage, most of the jalapeños (if using), 1¼ cups marinara, and ¾ cup mozzarella. Taste and add salt if needed. Smooth the top with a spatula.
- Spread remaining ½ cup tomato sauce over the filling. Sprinkle with remaining ¾ cup mozzarella. Top with the remaining sausage, reserved vegetables, jalapeños (if using), and the breadcrumb mixture.
- Bake 25 minutes, until cheese melts and top is lightly browned.
- Let cool a few minutes before serving. Garnish with crushed red pepper and grated Parmesan if desired.
Notes: For a meatier bake, add another ¼ pound of sausage.
If you have more questions, leave them in the comments or drop me a line. Thank you for supporting this weird blog lady through the book-making process—your enthusiasm helped make this book possible. I hope you love it.