Saturday, May 14, 2011

Metabolic Cooking is Live For 50% Off

The Metabolic Cooking is now available and you can get it for Half Off the regular price for a limited time.
Metabolic Cooking is a special nutrition and cooking program with one goal: to help people eat better for fat loss and improved health. The program was developed by Dave Ruel, a well known nutrition coach, and his partner in life, Karine Losier. It helps you do 3 main things:
1. Cook easy to make dishes and meals which can help you boost your metabolism and burn body fat fast. You won’t see your metabolism slow down as you do with other diets.
2. Give you plenty of options with over 236 different recipes so you won’t get tired of the food you eat like you may do with regular diet plans.
3. Show you how to avoid unhealthy food and ingredients which can actually sabotage your weight loss efforts.
This isn’t just a recipe program. Metabolic Cooking is a structured nutrition plan for fat loss. It makes life easier and fat loss faster.
You get complete nutrition guidelines which show you which kinds of recipes you can choose to eat so you get the right amount of carbs, protein, and fats. The recipes make sure that you get the right nutrients for a fast fat loss.
Metabolic Cooking has excellent reviews and testimonials. It’s easy to use even for people who aren’t used to cooking and the results can be quite impressive. I’ve seen some before and after pictures which have left me speechless. They were that impressive. 

What does Metabolic Cooking contain

1. The complete Metabolic Cooking recipes 9 Sets – Here you get over 236 fat burning recipes for breakfast, side dishes, meat, fish, snacks, vegetarian, smoothies, chicken, etc. You will find many tasty dishes that you will love. I tried some of these recipes and they’re easy to cook and delicious.
2. Fat Loss Optimizer Guide – This is a nutrition guide in which Dave and Karine teach you the right way to eat, what you need to avoid, how to save money on healthy food, how to create metabolic boosting meal plans, their 10 rules of Metabolic Cooking, etc.
3. Metabolic Salad Builder – A guide which shows you how to create metabolism boosting salad dressings. Often, dressings can make you fat. Now you can see how they can actually help you to burn fat.
4. Thermo-charged seasoning guide – If you want to turn a dish into a metabolic boosting bombshell, the right spices are your best friends. This guide will show you how to create the right seasoning for the ultimate metabolism boosting dish.
5. Supplements Optimizer Guide – If you want to stop wasting money on useless supplements, this guide is a must. Here you will learn what works and what doesn’t for your health and your waistline.
6. Quick Sheets – To help you get started quickly, you can use these sheets. They will show you how to quickly set up your dishes, how to shop with a low level of hassle, etc. This makes things very simple.
Bottom Line
If you want to lose body fat fast, you need a simple nutrition plan that you can apply in a short time in your busy schedule. This plan needs to help you make the right eating choices for fat loss without compromising your health. Metabolic Cooking is such a plan.
This program works for men and women, for meat eaters and vegetarians, for people who need to lose 5 lbs or 50. It is simply a complete nutrition and cooking plan that anyone can use.
Metabolic Cooking is a digital program so you download it to your computer and you can begin using it in minutes. If you want a leaner, fitter, and tighter body, this is a program which I highly recommend.

Monday, May 2, 2011

Eat This, Not That - Book For Healthier Cooking

These guides are for a very specific audience -- people who regularly eat chain food and do not cook. If you're already a health-oriented home cook, the book will be useless and probably outrageous, but you don't need the help either. If you're trying to wean yourself (or someone else) off of chain food in a gradual, sustainable way, this is a great start because it's healthy, inexpensive variations on standard menu items. Crucially, the recipes are also fast and easy for a novice. Along with the recipes, the book is jammed with general advice. The standard "I don't have time" to cook argument is attacked right in the beginning. There are pantry guides and great visual 'scorecards' on the relative merits of different cuts of meat, types of dairy, etc. Many recipes include variations, substitutions, and ideas for leftovers. Single-use gadgets are discouraged. A few dishes could use clearer explanations or photos (you'll never learn to make an omelet from their recipe) and the quick breakfast dishes really are not, although they also list the healthiest cereals. Somehow they think apricots are as large as peaches, and I'm not convinced that the salt and sugar in meat brines has a negligible effect. 
The 'ethnic foods' chapter is another where you need to remember the focus. These are what you find at popular chain restaurants, not what people in those countries actually eat. And the range of cuisines represented by those chains is very limited. You will not deprive yourself by eating this food. Baby back ribs marinated in Dr. Pepper. Ice cream sandwiches made with Pepperidge Farm Genevas. Bacon everywhere. Although no way is granita "every bit as satisfying as ice cream," even when layered with whipped cream.

This is a masterful book full of some of the best cooking/health advice I have read. It makes cooking and being healthy so easy. There are tons of recipes that are about 350 calories, taste great, and take only 30 minutes. Plus, he has really great tips on each page for quick meals or ways to make your meal into different leftovers.But I'll admit that my favorite part is the way he actually teaches someone like me to cook. I've always "hated" my friends and family who can just throw something together because they know what tastes right together and what spices go with what foods. Well, he teaches that in this book, and it is something that I use and will be sure to teach my kids so that they can grow up to be "those" people that I once "hated"!!. I love recipes and I love making healthier versions of popular dishes. (Anything to eat better and be leaner and meaner!) But I have to admit the best part of this book is that of the 100+ examples of what *not* to eat, my husband and I only had eaten about 3 of them. So, that was reassuring. Still though, the best part of the book are the "matrices" that provide options for all sorts of meals (stir fries, Crock Pot, kabobs, smoothies, etc.) and really lay out how easy it is to make healthy, tasty food. Oh, and be prepared - you'll never want to eat out ever again once you see the true calorie count of restaurant meals.The edge this has over most cookbooks: calorie counts per serving. They have appetizers, entrees, desserts, sides, all in one book, and they have some amazing matrices that take the guesswork out of combining foods. I got this from the library, started reading through it, and just decided that I will buy it. As a cook who is still figuring out my way around the American kitchen (cooking in Asia was so much easier) and my American husband's tastes (we disagree on a lot of foods), this book is definitely helping me cope

Sunday, April 24, 2011

Healthy cooking techniques - metabolic cooking method

Healthy cooking techniques: Boost flavor and cut calories using metabolic cooking method.
Healthy cooking doesn't mean that you have to become a gourmet chef or invest in expensive cookware. You can use basic metabolic cooking techniques to prepare food in healthy ways.
By using healthy metabolic cooking techniques, you can cut fat — and calories. Consider, for instance, that each tablespoon (about 14 grams) of oil you use when frying more adds than 100 calories. To put it in perspective — adults should limit fat calories to no more than 20 to 35 percent of total daily calories. For a 2,000-calorie diet, that means no more than 400 to 700 calories from fat a day. By switching to roasting, you not only eliminate added fat but also allow any fat in the food to drip away.
The healthy metabolic cooking methods described here best capture the flavor and retain the nutrients in foods without adding excessive amounts of fat or salt. Use them often to prepare your favorite dishes. Click the tabs to the left for a description of this healthy metabolic cooking method.
Today I managed to get a good video on how metabolic cooking is so simple to do. Click Here.
When you follow these methods to cut the fat, meat and poultry can be both a tasty and healthy part of your diet.
Meat and poultry are valuable — and for many people, favorite — sources of protein and other important nutrients. They also can be high in fat — adding unhealthy saturated fat and cholesterol to your diet. Higher-fat meat and poultry also tends to be tastier, and you may be tempted to follow in the footsteps of popular celebrity cooks who use higher-fat meat and poultry to in their recipes. But before you do, consider this: With a few simple tricks and tips you can have it both ways — taste and health.
Learn how to choose the healthiest selections of meat and poultry and how to prepare them using low-fat methods. With these tips, you can reduce the fat even in higher-fat marbled cuts.
Selecting meat and poultry
  • Look for key words. Certain words on packaging indicate cuts that are lower in fat. Lean cuts of beef include round, chuck, sirloin or tenderloin. Lean pork or lamb includes tenderloin, loin chops or leg. The leanest poultry is white meat from the breast with no skin.
  • Check percentages. When buying ground beef, look for packages with the highest percentage of lean meat — 90 percent or higher.
  • Check the ground. Ground poultry can have as much fat as ground beef has, or more, because it often includes dark meat and skin. To make the leanest choice, choose ground breast meat, or look for low-fat ground chicken or turkey.
  • Be selective. Choose beef that is labeled "Choice" or "Select" instead of "Prime," which usually has more fat. If you can't resist the higher-fat choices, use them as an occasional indulgence rather than a regular option.
How meat and poultry fit in your healthy diet
Preparing meat and poultry
  • Trim the fat. Cut off any visible, solid fat from meat and poultry. This includes the skin on poultry. When roasting a whole chicken or turkey, leave the skin on during cooking, but remove it and the fat underneath before eating. Also, remove any remaining visible fat from pork and beef before eating.
  • Use marinades. Marinades tenderize meat and keep it moist while cooking. They also can enhance flavor that may be lost when you trim fat. Choose low-fat marinades, such as mixtures of herbs or spices with wine, soy sauce or lemon juice.
  • Go low. Low-fat cooking methods include grilling, broiling, roasting, sauteing and baking. Cooking melts away much of the fat in meat and poultry. So when you cook meat or poultry in your oven, be sure to put it on a rack on a baking pan so that the fat drips away.
  • Skim ahead. Make soups, stews and other dishes in which you boil the meat in liquid a day or two in advance and then refrigerate it. As the dish chills, the fat hardens on the top and you can easily skim it off.
  • Drain the fat. After cooking ground meat, drain the fat from the pan and rinse the meat with hot water. Blot the meat with a paper towel to remove the water.
  • Watch serving sizes. Reducing your portion size reduces your fat and cholesterol intake. Don't exceed 3 ounces (85 grams) of meat. That's about the size of a deck of cards. Three ounces also equals half of a boneless, skinless chicken breast, or one skinless chicken leg with thigh or two thin slices of lean roast beef.

Friday, April 22, 2011

Metabolic Cooking: Making a Healthy Food Options

A lot of people know me as a guy with incredible willpower when it comes to eating; I’m not a guy who eats pizza, desserts, or really anything kind of junk.  However, a lot of people take that to mean that I don’t enjoy food – but that couldn’t be further from the truth.  I love to eat – but I prefer it to be healthy food options; give me a good steak and some fresh vegetables and I’ll be much happier than if I’d just spent some quality time with family and especially my grandson.
That’s why I’m always psyched when I get healthy recipes thrown my way.  As much as I like healthy food, it’s easy to get stuck in ruts with the same things over and over again.  Taking it a step further, now that I’m living with a wife, I have to keep in mind that she doesn’t tolerate a bland diet as easily as I could – and since she likes to cook, new recipes are pretty clutch for my marriage!
As such, I was really fired up when I received an advanced copy of Dave Ruel’s Metabolic Cooking, a new resource consisting of 175 awesome recipes for eating healthy.  If you like John Berardi’s stuff in this regard, you’ll also love Dave’s.

Mixed of Grill Potatoes and BBQ beef cuts.

Metabolic Cooking is a really expansive product, as it provides recipes for breakfasts, chicken/poultry, fish/seafood, red meat, pork, sides, smoothies, snacks, and vegetarian options.  There were several things that really stood out for me about this fantastic resource.
The first thing I really took away from this resource was how to use different spices in cooking.  Never without a  spice rack, as I wanted to use more herbs and spices in our cooking.  I received it – but it’s been sitting idle in our kitchen since October last year simply because I didn’t know when to use things like thyme, cinnamon, coriander, sage, garam masala, sesame seeds, oregano and rosemary.  Sure enough, Dave includes a lot of these in his recipes – and they’ve been delicious additions to meat and vegetables.  Check out the herbed green beans I made the other night.
He does some equally creative stuff with healthy salad dressings, too.
Second, Dave “convinced” me to start eating some lamb again.  I never really resisted including lamb in my diet like a lot of people do nowadays (because they think it’s unhealthy), but I didn’t really have any good recipes that made me want to go out and buy some.  That changed last week when I made some slow cooker chili lamb the other night a metabolic cooking style.

My grandson light brushing of beef BBQ with lemon and lemon grass juice and good form of metabolic cooking.

Third, Dave gave me something to do with the coconuts and fresh pineapples in our front yard during our time in our kampong  in Kuala Pilah.  Check out this pina colada smoothie (yes, I even hacked up the coconut and pineapple myself).  Before and afters:
Fourth, my wife and I eat a fair amount of ground beef, which almost always comes in one-pound packages.  The problem is that 16 oz of meat cooks up to 12oz of meat – and I’ll eat 7-8oz and my wife will eat 4-5oz.  In other words, there are zero leftovers after we have dinner – and I get hangry (a combination of hungry and angry) when there’s nothing kicking around the next day for me to take to work.  Dave’s got a great recipe called “Mexi Chicken-Eggs Skillet” that adds eggs (and some vegetables) to the ground chicken, which thickens it up and ensures that you’ll have some leftovers.

When all was said and done, my wife and I both had our dinners – and then had enough for lunch for both of us to take to work the next day.  And I wasn’t hangry at all.
Fifth, on the logistical side of things, Dave has a cool feature in his e-book that allows you to easily navigate back and forth from the individual recipes to the table of contents (and vice versa).  I hadn’t seen this before in an e-book and I absolutely love it (so much, in fact, that I plan to incorporate something similar where appropriate in my future products especially with regards to metabolic cooking).
For those looking to lean out (or gain muscle, for that matter), Dave provides nutritional facts for each recipe and advice on whether to include it as a protein and fat, protein and carbo, or “mixed” meal.  So, it’s not just recipes; it’s very useful advice as well.
In case you couldn’t tell by now, I give this product about 47 thumbs up, as evidenced by the fact that all I’ve been doing is eating healthy food (and a lot of it) ever since it arrived.  I mean, can you argue with this Lemon Herb Chilly Chicken?  Not bad for a meat-head strength coach, huh?

The best part is that since Metabolic Cooking is brand new way of cooking your healthy food. Trust me: this is a resource you will use for years to come.  Pick up a copy and you won’t be disappointed: Metabolic Cooking.

BBQ - Another Choice for Metabolic Cooking

The most popular method for those who grill in their back yards - is the style where the food is cooked directly over the source of heat.  This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners thus melting excess fat which is also an alternative in metabolic cooking.  Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique.  If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill.  These choices of BBQ metabolic cooking will all create different and enjoyable tastes and flavors.

A healthy metabolic cooking - BBQ in my backyard

My grandson trying his skill on BBQ - in backyard open BBQ pit

The second  barbeque metabolic cooking technique uses heat indirectly.  This is more appropriate when you're cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder.  When you're cooking using this method, the food is cooked away from the actual source of heat.  This usually requires a water pan of some kind in order to maintain the moisture level of the food.  The temperatures generally sit in around 250ºF.  During this metabolic cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method.  When you're using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning.  This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly.  The rule of thumb of this metabolic cooking technique is a low temperature for a long time, slowly melting so with evaporating any excess fat in the food.
No matter which method you use, it's important not to cook your meat too quickly.  If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt.  This means that your cut will be dry and tough.  However, you cannot cook too slowly or you will risk a bacterial contamination.  Though there is a fine line for barbequing properly, it's important to find that line and stick to it.

If you're already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider metabolic cooking, a slow process as the collagen adds flavor to the meat and the excess vaporize.  If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it's important to have fun while you barbeque! However to ensure continuous fun, metabolic cooking of BBQ will be the best way. Your pleasure will come through in your cooking as it will leave you motivated, healthy metabolic cooking  and willing to try new and interesting things.

Healthy Metabolic Cooking

Perhaps metabolic cooking one of the best ways to lose weight is by bringing in your cooking skills to good use in order to whip up much healthier foods in the kitchen. This allows you to be more in control about the kind of food you eat, and this also fills up your refrigerator with healthier leftovers rather than the usual chips and beer.

The basic idea in metabolic cooking to ensure  healthy dishes which produce lower calories on the food which you cook. To do that, you need can reduce, substitute or eliminate certain ingredients rich in fats, sugar and salt content, but still without sacrificing flavor. For one, replace your usual oil ingredients with buttermilk - this not only lessens calories in pancakes and waffles, but also increases the amount of protein and calcium in your diet. You can also mix yoghurt with low fat milk as a substitute for buttermilk.

As much as possible, use products which are low in fat, low in sugar or low in salt. For instance, cheese and full milk are both rich in fat content, but because you also need calcium and protein, you can dairy products with low fat content such as cottage cheese and plain yoghurt for your breakfast meals, and a bit of Parmesan cheese for your pasta dishes. Replace your standard cooking oil with canola oil or olive oil, when frying or steaming food. To reduce sodium content, rinse or strain canned beans or other canned goods with sodium, or throw away the seasoning or at least minimize its use when cooking foods. In your metabolic cooking you may add flavor to your meals, use herbs and spices such as onions, pepper, mustards, and other onion family vegetables, instead of the usual salt. To reduce sugar intake, replace sugar with lemon, vanilla or orange extracts to sweeten the dish flavor, especially when making desserts, marinades or baked pastries. Instead of sweets for desserts, substitute for fruits to add more fiber into your diet such as bananas, mangoes, and melons.

Frying is often discouraged when making metabolic cooking food, since it requires oil into your diet. You can opt to use other cooking methods which ensure less fat content and less oil in your meals, such as grilling, boiling, and baking. Unlike frying which is often used for packaged or processed foods such as sausages and hotdogs, baking, grilling and boiling allows you to use fresh foods. Dutch oven may be used in metabolic cooking is one way to broil healthy stews and soups. For more ways how to cook healthy food, you can always look for Dutch oven information

western food