Weight Loss Recipes Biography
Want to know why obesity is so rare among serious chefs? Think about it: These are the people on the frontline of the food crusade. By all logic, they should huge. But they’re not, and the reason is simple: They eat real food. While the rest of America is trying to lose weight with pantries full of rice cakes and Reduced Fat Oreos, these guys and gals are feasting on grilled sirloin and produce-studded pasta dishes.
So why not leave the cooking to them? Because unfortunately what we see served up in the average American restaurant shares little in common with the wholesome meals trained chefs are building in their home kitchens. You walk into a chain steakhouse or Italian joint and you’re facing a meal that has been prepared by cooks, not chefs, and most of the actual processing took place in some inconspicuously low-slung building several states removed from the booth where you're eating it. That might be good for the restaurant’s bottom line, but with excessive loads of fat and sodium picked up in transit, it bodes quite poorly for your love handles.
That’s why we developed Cook This, Not That!, to inspire your inner chef while saving you cash and giving the boot to surreptitious calorie bombs. Losing weight is far easier than you’ve been led to believe, and it starts in your own kitchen, by using the same ingredients real chefs have relied on since the dawn of the spatula. Your ultimate weight-loss plan begins here.
Waffles with Ham and Egg
Waffle and pancake plates are bad enough at most restaurants and diners, but throw in a side of eggs and breakfast meats and you're bound to start your day with the caloric equivalent of a triple cheeseburger. We've made our own version of Denny's superpopular (and supercaloric) Slam by building an open-faced sandwich with a toasted waffle. The ingredients may sound like a strange combination, but the flavors are nicely balanced, the portion size is perfect, and the nutritional profile is just what you want for the most important meal of the day.
4 thick slices Canadian bacon or deli ham
4 frozen wholegrain waffles
2 Tbsp maple syrup
4 Tbsp shredded sharp Cheddar cheese
Salt and black pepper to taste
How to Make It:
* Heat a nonstick skillet or saute pan over medium heat. Coat with a bit of olive oil cooking spray and cook the Canadian bacon for a few minutes on each side, until well browned. Remove. Coat the same pan with a bit more spray and cook the eggs (2 at a time, if you must; avoid overcrowding the pan) sunny side up until the whites have set but the yolks are still runny.
* In the meantime, toast the waffles. Top each toasted waffle with a slice of meat, a drizzle of maple syrup, a sprinkle of Cheddar, and the warm fried eggs. Season with salt and pepper and sprinkle with parsley (if using).