Healthy Recipes

Back in 2008, in conjunction with the release of Gourmet Nutrition V2 – The Cookbook For The Fit Food Lover, we ran an article called “When Gourmet Meets Nutrition.” Well, it’s been 2 years since that article ran. And, just the other day, I realized that it’s high time I shared a few more examples of “gourmet nutrition” in action.

Kale is a nutritional superfood — it almost makes broccoli look like Doritos. But if you’re used to seeing kale as merely a garnish or perhaps an annual that provides colourful winter foliage for your garden, you might wonder how the heck to cook it. Don’t worry: star vegan chef Chef Ryan is on the job. Bam!

This past Sunday was opening day in the NFL. Crunch-time for 26 professional football teams. Around PN HQ, it’s crunch-time as well. This year we’re working with a host of NFL athletes. And that means Sunday was opening day for us too. So, to kick off the NFL season with a tasty note, check out
this sampling of our “Super Bowl Super Shakes”.

Coffee beans have a host of excellent health properties. However, the typical roasting, grinding, and brewing process tends to diminish both the taste and nutritional quality of the coffee bean. So, around here, when we want coffee, we roast our own. Click here to learn how.

Do you love chocolate? We do. As long as it’s a high % cocoa variety (85% or higher, preferably 99 or 100%). The only problem, it’s often hard to find. And can be expensive. Well, not if you make your own. Check out this awesome plan for making your own chocolate at home – posted by PN Moderator Kaisa.

At PN, we emphasize the importance of eating whole foods. And here’s a great set of tips for how to cook ‘em. Following our method you’ll get better quality grains faster and with less hassle.

The latest volume of Spezzatino, Volume 4: Comfort Food, has just been released! For more info on why we eat after breakups, how travellers find home, how fancy macaroni and cheese can be, how your ancestors’ gardens grew, how comfort may or may not be all in your head, and why we eat mindlessly – and to check out the Precision Nutrition food magazine – click here.

Store bought and smoothie shop nutrition shakes are usually heavily sweetened, loaded with poor protein sources and are missing many nutrients found in whole foods. The Super Shake, on the other hand, is packed with all kinds of good stuff like high-quality protein, fiber, good fats, antioxidants and more.

A recent workshop taught me that people are quite confused when it comes to whole grain, unprocessed carbs. They just don’t know what they are, where to find them, and what they’re good for. Check out this article for a great treatment of whole grains.

When most people add sauces and dressings to their food, they’re usually also adding a ton of unwanted sugars, unhealthy fats, and a laundry list of artificial ingredients barely worthy of a sewage pond, let alone their bodies. Sure, the food tastes better. But at what cost? To replace the crappy dressings with some healthy ones, click here.

As the founder of a nutrition company, as a coach to elite athletes and figure competitors, and as a former athlete myself, I find it very hard to say what I’m about to say. But I have an admission to make: I love cookies. But only good ones. So why can’t those darned girl scouts come up with something tasty?

Lately the media has been spending a lot of time talking about “healthy, omega 3 fats.” And it’s
about time. Most people are woefully deficient. However, with media saturation, the finer points are often lost. Click here to read more about one great food source of the healthy, omega 3 fats.

The industry experts have spoken, giving Gourmet Nutrition a resounding “two thumbs up” for the recipe quality, graphic design, and photography. But just because the media and the experts are on board doesn’t mean that those folks who actually bought a copy were thrilled. So let’s turn to those folks to see what they think of the book.

Sometimes “health food” is just plain awful. And it’s this simple fact that drives some folks away from eating healthy altogether. While I lament this fact, I have to admit I feel most sorry for those poor folks who decide to lower their heads and keep at it — those who keep eating miserable tasting food because they want to lose weight or accomplish some other health or physique-type goal. And I feel sorry for them because they don’t even know there’s a better way.

I love real food. I love tasty and simple ways to prepare real food. Even more so, I love it when someone shows me how to prepare delicious recipes that are also great for me. I guess this is why I love the new Gourmet Nutrition…it’s a book with the express purpose of showing folks how to eat real, delicious, simply prepared, and healthy food.

Before long, half the restaurant is gathered around the table, opining on which photo to choose for the cover, which meals to feature in the free sample we’d be posting online, etc. And by the time I left, I had a dozen pre-orders and an invite to return once the book had come off the press.

A few weeks back I popped over to Phil’s house for a visit. Hungry, as usual, I pulled open his fridge in search of nourishment. Expecting to find standard PN fare – lean meat, a ton of fruits and veggies, etc. – I gasped in suprise as my eyes beheld a bake pan containing some sort of cake-like dessert.