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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.

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