My cooking philosophy is a non-diet approach to healthier and happier eating.
Here are some thoughts about my cooking and recipe style:
Here are some thoughts about my cooking and recipe style:
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Eat Real Foods
Eat vegetables, fruits, meats, legumes, etc. that have been minimally processed with no artificial substances or additives. Read labels carefully because they can be confusing and know where your food comes from. |
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Cook at Home & Involve Family
Ask family members, particularly children and young adults, to help prep and cook. You can control what goes into the food when you cook at home and season it to your taste. |
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Focus Less on Protein
The protein should compliment the nutritious, flavorful, plant-based meal, not be the center focus. This is a great way to add fiber into your diet which keeps you full longer. |
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Prepare & Organize
Time is limited! Cooking should be easy and be on the table within 20-30 minutes. Some pre-planning at the beginning of the week will go a long way to making sure a fast, healthy and nutritious meal in on the table quickly. |
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Diversify Your Meals
Balance out the types of proteins and vegetables that are eaten throughout the week. Diversity of foods and food types, including proteins, fats or (unrefined) carbohydrates. Flavorful and multi-textured food leaves you satiated. |
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Revamp Breakfast
Eat a breakfast that is high fiber, protein-based, with healthy fat that can sustain you throughout the morning. The first meal of the day should start you on a good foot. Look to countries around the world for inspiration. |