Replies
-
you are welcome to add me ...as a chef i try to add nutritional insight and recipes (ok add being the intent lol)
-
just a few of the dishes from my kitchen
-
many places have their foods listed, when eating at someone's house i guesstimate and tend to eat only half portions (i would rather under eat than over eat). i know many people try not to offend others but your host should respect your choices
-
instead of a traditional sauce dice some fresh tomatoes,onions, roasted red peppers, garlic and basil and serve over (the suggested zucchini noodles or spaghetti squash...i know my wife's diet has her stay away from yellow squash so i don't chance it with spaghetti squash) for an added twist heat and then blend the…
-
44 and my motivation is working with my wife to lose weight (i am a chef so i have healthy eating down, it was more a lack in our lifestyle that lead to both of us gaining), after hearing my doctor tell me she was doubling my meds because i gained weight it was a shock to me and i knew it was time to do something my job…
-
lemon pepper seared ahimsa tuna with wilted spinach trying to figure out how to post a photo from my phone
-
Missed August but I just bought a new Fat Tire Bike so I'm shooting for 200 miles this month as a starter
-
Quinoa is relatively simple to make here is a quick guide and some info http://www.thekitchn.com/how-to-cook-quinoa-63344 i tend to use vegetable broth to make it for people so the flavor profile is a bit different. GF products tend to be a bit bland so it helps to create your own options based off of research (btw a rice…
-
I work as a chef and one of the challenges I have faced lately is the rise in food allergies. This is a list that I have given to more than a few people and they have reported success in an increased variance in their diet, I hope a few of these help. Corn tortillas for sandwich bread Cold cuts and deli cheese just aren’t…
-
Frozen veggies work in a pinch just be careful and read the ingredients. Sometimes Frozen products have additives that you wouldnt think about because it is a veggie. What i do is buy fresh from the local farmers market, blanch and then vaccu-seal and then freeze. the more control you have over your ingredients the better…
