Smart Chefs Stay Slim: Lessons in Eating and Living From America's Best Chefs
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Chefs are around delicious, tempting food all day. So how do they manage to look good while eating so well? When People magazine editor Allison Adato found covering the restaurant world was taking a toll on her own waistline, she turned to top chefs for their secrets. Here, more than three dozen greats like Eric Ripert, Thomas Keller, Rick Bayless, Tom Colicchio, and Michelle Bernstein reveal how to:
• Always enjoy the food you love
• Choose big flavors for maximum pleasure
• Read a restaurant menu and indulge the way smart chefs do
• Cook the easy, satisfying meals that pros prepare at home
• Use lemon, salt, and olive oil to make almost any dish terrific
• End your day with a square of chocolate
You don’t have to cook like a four-star chef to eat like one! Like so many Americans, celebrity chefs also face the strain of balancing a good diet with a busy lifestyle. Now they share their own smart tips, scrumptious recipes and personal stories of losing over 100 pounds, of taking off baby weight and eating with kids, and of celebrating a love for food without sacrificing health—all while indulging an appetite for life.
Yogurt and wheat germ, but “I’m not eating Little Gem doughnuts.” Hard to argue: Eating nothing until later must be better than starting the day with junk food. If you function well without a substantial morning meal, then eating one you don’t want is just adding calories to your day. Plenty of other chefs do eat breakfast, however, and many have habits worth adopting. Here are a few variations on their mornings. Lesson 18: Smart chefs eat oatmeal Unless they are on full carb lockdown, the.
Dishes you are unlikely ever to attempt at home. For Yoon, this is one of the pleasures of being a chef. “If someone with average skill could make the dish equally well, you probably shouldn’t serve it in a restaurant. It’s nice when you get a dish and you know ‘that took a lot of labor, and there’s a lot of love in that.’ We have a dish that is baby Monterey squid, and we make a Chiang Mai–style sausage, stuffed inside, grilled and served with a ‘pesto’ with candlenuts and coriander too. If you.
The airplane is the best way to diet,” he jokes. “I never eat on the plane.” This usually comes as a relief to flight attendants who recognize Puck and feel timid about serving him the pod meals they sling at the rest of us. “I say, ‘It’s fine; I’m on a diet.’” Otherwise, he says, he eats a little at home before he takes off (or sometimes at the airport—he does sell a lot of pizzas there) and then “just go to sleep.” Here’s another Puck suggestion for you to try someday, should you also find.
Steam the broccoli florets until bright green but still tender, then cool in the refrigerator. 2. In small saucepan with a tight-fitting lid, bring 1 cup of water to a boil. After rinsing the quinoa well, add it to boiling water with a pinch of salt. Turn heat to low and cover. Cook 15 minutes until the water is absorbed. Remove from heat, allow to stand 5 minutes, and fluff with a fork. Place cooked quinoa in a large bowl and set in the fridge to cool. 3. Meanwhile, prep the vegetables and.
On a rotation of plain Greek yogurt with fruit, oatmeal, or eggs—with or without spinach. Exercise was an important piece of the equation, and I found myself squarely in the camp of those who run the extra mile in order to eat the extra piece of especially great bread, but who practice yoga just because it feels good. A little coda to my Ferran Adrià story. Two years after that first interview, when he told me you don’t read a book about architecture and try to build your own house (and you.