One meal a day (OMAD) diet, intermittent fasting, and belly fat foods. In this episode we revisit the one meal a day, OMAD, diet. Why it could be good and when it can be dangerous. Disease, diabetes, and medications are are all affected by intermittent fasting. Do it wrong bad things happen. Collaborate with doctors, pharmacists, and dietitians then you have a shot at being safe. Also, what foods help burn belly fat. This topic is a personal favorite. Because spoiler alert none of them have a fat burning effect, especially spot fat loss like in the belly. It's garbage click bait, but if you watch this video you'll find out what habits are important to improving your health. The BodyFuel VLOG/PODCAST all things nutrition and sports performance with registered dietitian, triathlon coach and certified executive chef. Product reviews, training and recovery, nutrition, hydration, supplements. Be bigger, stronger, leaner, faster, and just plain healthier. Just getting started? That's ok. We're here to help change lives at all levels. www.bodyfuelspn.com
Who doesn't love a good soup? This recipe from EATINGWELL.COM for creamy chicken noodle soup is simple, loaded with veggies, and perfect from a chef's perspective. I'm looking forward to making it for [...]
Are milk alternatives really better for you or the environment? Let me start with story. At one point in my life I sold foam food containers. It was the equivalent of selling plutonium [...]
Milk and sippy cups were part of baby's diets thousands of years ago. The original sippy cup design is genius and it just goes to show that both the sippy cup and milk [...]
If you have a microwave and three minutes of time you can save almost any herb in three simple steps.
Two weight loss and lifestyle myths that will hold you back and prevent success. More or hard are not always better and food restrictions sucks.
What are ChiPan street noodles? Like most recipe creations, this one came about because I couldn’t find the exact noodle I needed. My original goal was to make yakisoba for a private chef client. It’s a dish I learned to make while working at a private Japanese university. Vegetables, Bull Dog sauce and of course, a particular Japanese noodle.
Using fresh or frozen berries to create dressings and vinaigrette's isn’t really a secret, but it’s certainly overlooked. In fact, using fruit as a vinaigrette base takes all the hard work out of making a dressing. Here’s how …
I’ve been teaching culinary arts at a local college for almost 9 years. Each year a few enterprising students will look at leftover ingredients and challenge me to help them find a creative way to use them. It just so happens that in a culinary school there is never a shortage of carrots.
This month a South American influence is seen in my rendition of an Argentinian sweet potato recipe. This recipe is extremely easy and shows off some useful kitchen skills that can be reused often.
Beef Wrapped Asparagus +3 Essential Culinary Techniques