The best diet in the world is worthless if you can't stick to it and one of the best ways to stick to a diet is to enjoy the food you eat.
I love good food and thankfully that has lead me to love cooking too. However, I understand that many people feel they don't have enough time to spend preparing the healthy food they need to achieve their health and fitness goals.
Knowing that, many of the recipes that I've created (or that have been shared with me by clients and colleagues) have time-efficiency, ease and convenience in mind. Some of the recipes use pre-prepared ingredients that you can easily find in your supermarket to make the whole process even faster and more convenient, while not compromising on the nutritional benefit of the food.
All recipes include a Macronutrient break-down per portion so you know exactly what your getting. Bear in mind that the exact macros of the recipes will vary according to the specific ingredients you use so track your macros wisely. Also, feel free to experiment and customize the recipes to better suit your own tastes or macronutrient needs.
Remember, you don't need to be a Master Chef to eat well, you just need to willing to learn new things.
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I love a cooked breakfast but I don't often have time in the mornings so when I do, I love making eggs. While scrambled eggs and omelettes are great, I love these mini omelette bites as nice finger food when cooking for a few people.
Pasta carbonara is one of those dishes that people trying to keep calories low don't get to eat all that frequently. That tends to be the case with dishes where some of the main ingredients are eggs cheese and pasta. I took that as a challenge to see if I could do something to make this classic dish a little more macro friendly.
When I was a child, my favourite dessert was stewed apples, made by my granny. It was warming, comforting, easy to eat and she always spiced them with cloves which for me is the spice of my child hood. When she taught me how to make them, I couldn't get over how easy they were, even for 10 year old me. They're low in calories, free from added sugars and are a great all round healthy dessert.
As a child I never really liked peas and thats more than likely because the only way they were served to me was microwaved and boiled... without any really seasoning other than salt. Unfortunately that's the way most people are served vegetables these days so it's no wonder parents have trouble getting their kids to eat their veggies.
I've got a thing for creamy, cheesy sauces combined with carbs and mac n' cheese ticks all those boxes... and then some. It can be a bit of a calorie-bomb though so this recipe will show you how to make a very creamy but low-fat and high protein sauce that you can use for mac 'n cheese and much more.
The best fried rice I ever had was sitting at the bar of a tiny little ramen shop in Miyazaki, Japan. I told the chef as much and he was very proud to get the compliment, all the more so because I doubt he got many foreigners, if any, there. I asked him his secret and he smugly smiled and slapped his forearm. It's a Japanese thing which means "skill" as in it was all down to his skill as a chef.
I wasn't convinced and there had to be something that gave that fried rice such a distinctive flavour (not least because the Japanese tend to be very traditional with ingredients unless they're
trying to to highlight the uniqueness of the dish... he wasn't). I took another bite and put my tastebuds and memories to work.
After a few more seconds, it hit me, "Is there butter in this?" I asked. The smile fell off his face the same way it would if someone had called your bluff on a bad hand of poker. He mumbled a little and conceded it had a little butter and then he went back to cooking, not making eye contact with me the rest of the evening until I left, victorious in my attained knowledge.
I have often said that I should have been raised in either Thailand or India, such is my love for the cuisine of each country. Ever since I discovered Thai curry paste I have experimented with different ways of making lower-calorie versions of my favourite curries and this is one of the results that I've adapted for cooking in bulk.
Cheesecake is life. I can not begin to put into words how much I love a good, rich, sweet and creamy cheesecake... but I do. The only problem is that most cheesecakes are ridiculously high in calories of which most is fat and sugar... not exactly great if you're on a diet... but fear not, I have solved the problem.
What happens when you put regular chocolate muffins through a rigorous training regime of heavy weight lifting and on a healthy, high-protein, low-fat diet? You get Buff Muffins or Buffins and they're gonna make your healthy dessert dreams come true.
The person who originally had the crazy idea of making a cake out of an orange, root vegetable deserves to go down in history as one of the greatest minds of mankind. I love cake and a deliciously moist, lightly spiced carrot cake topped with creamy cheese icing has got to be one of my favorite types.
Soups can become one of your greatest allies when trying to eat healthy without too much effort or time. They're delicious and comforting, can be made in bulk and even frozen in batches for use later on. Soups are also a great way to easily consume more vegetables, especially for people who aren't used to eating veg regularly (especially kids).
Chili con carne is one of the great comfort foods. To be honest, if a food can be eaten directly out of a bowl (in one hand) and using only a spoon (in the other hand), it’s a winner in my books. When that food is ridiculously healthy and tastes delicious... even better.