Gourmet Nutrition

Stir Fry Veggie Extravaganza

2009-05-16T22:09:00.000-07:00

By Dr. John M. Berardi, PhD and Dr. John K. Williams, PhD, authors of the bestselling optimal nutrition ebook, Gourmet Nutrition.

Most of us could benefit from increasing our intake of fresh, whole vegetables. If the cancer-fighting properties of vegetables aren’t enough incentive, then take into consideration that they contain a ton of micronutrients that fill nutritional voids, they have small quantities of healthy fats such as omega-3’s, they counteract high acidity produced by high protein diets, and they give us a big dose of fiber.

Getting ample vegetables sounds great in theory, but in practice many of us fail utterly in finding ways to consistently consume our photosynthesizing friends. Let’s face it, the world is full of veggie haters. As the famous and sometimes gruff 20th century archaeologist Francois Bordes used to say when asked if he would like a salad with his meal, “What do I look like to you, a rabbit?”

Sure, vegetables can be downright repulsive, but given the correct method of preparation, even the most finicky of eaters can reap the benefits of these wonder foods, sow good eating habits, alleviate any seeds of doubt, and harvest superior nutritional properties. Now that the puns are out of the way, let’s move on to the recipe.

Asian stir-fry is one of the best ways to eat vegetables in both quantity and variety. Cooking the vegetables quickly over high heat keeps them crisp (no more mushy cafeteria mystery vegetable), and slightly caramelizes their surface, dramatically enhancing flavor. Another bonus is that you can cook stir-fry in bulk, storing tasty vegetable-laden meals for days at a time.

After messing around with varieties of this recipe, we finally discovered a great combination of vegetable variety, healthfulness, texture, and taste. You’ll be surprised at how easy it is to significantly increase your vegetable intake with just this one recipe.

This is a stand-alone dish that needs no rice. Just pile it high on a plate and enjoy. There is enough variety that it can even be cooked and eaten without meat, as a side dish for us omnivores, or as a main dish for a vegetarian.

Ingredients

1 lb chicken breast, sliced thin
6 cloves garlic, chopped
2 whole dried chili peppers, chopped
2 tbsp white cooking wine
2 cubic inches fresh ginger, peeled and chopped
2 tbsp corn starch, mixed together with 4 tbsp water
1 cup fresh shitake mushrooms
2 stalks celery, diagonally sliced
2 bundles scallions (green onions) (15 total), diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 medium carrots, sliced
2 handfuls snow peas (25-30 pods)
1 can sliced water chestnuts, rinsed and drained
1 can slivered bamboo shoots, rinsed and drained
1 head Napa cabbage, sliced
3 cups fresh bean sprouts
1 bouillon cube (chicken or vegetable), mixed with 1 cup hot water
4 tbsp soy sauce
½ cup whole roasted and salted cashews

Instructions

First slice the chicken breast and marinate it in a large bowl together with half of the chopped garlic, crushed chili peppers, white wine and a dash of salt.

Chop all of your vegetables and get them ready before the cooking process starts. Also, make your cornstarch solution in a small bowl or cup by stirring 2 tablespoons of cornstarch into 4-5 tablespoons of water. Stir until thoroughly mixed into a thick solution.

Heat a large nonstick wok over medium-high heat, and then add the sliced chicken together with the marinade. Stir-fry for a few minutes, until browned. Push the chicken up to the sides of the wok, lightly coat the surface with cooking spray, and then add the remaining garlic and chopped ginger. Stir-fry for a couple of minutes, and then add vegetables, two at a time, stir-frying about 4 minutes each batch. When the wok gets too full, place the contents into a large bowl and continue stir-frying the remaining vegetables. If the wok gets dry, you can coat it again with cooking oil, or add some soy sauce.

After you’ve worked your way through the vegetables down to the cabbage and bean sprouts, push the vegetables to the side of the wok, add the broth, and bring to a boil. Thicken the broth by stirring-in the cornstarch solution (stir it again before slowly adding).

Return all of the vegetables and chicken to the wok, and toss together with the soy sauce and cashews. Don’t add the cashews until the very end to ensure a crunchy texture. Mix thoroughly and serve.

Makes 3 large servings (or several small ones).

Nutritional information

	Per Serving
Total Calories	621	k/cal
Protein	54	g
Total Carbohydrates	74	g
Fiber	18	g
Sugars	0	g
Total Fat	15	g
Saturated	3	g
Monounsaturated	7	g
Polyunsaturated	4	g
Omega-3	1	g
Omega-6	3	g

Tip: Slicing vegetables, the safe way

This recipe requires a lot of chopping, so to ensure you don’t get bits of finger in your meal, let’s discuss how to chop vegetables quickly and safely. It’s very important to have a good knife. Sharp knives are actually safer because you don’t have to use so much force to cut the vegetables. The knife should also have a broad blade, such as a chef’s knife or a cleaver. The blade needs to be broad so that you can place the side of the knife on your knuckles as you chop. Holding the vegetable with your fingertips on the cutting board, fold your knuckles over and lightly move the knife across them while chopping, being careful not to raise the knife above the level of your knuckles (never let the side of the knife lose contact with your guiding hand). As long as you keep your fingers tucked away, then no worries.

Food Fact: Cabbage, the forgotten veggie

Cabbage is one of those veggies that is often overlooked in western diets. The good news is that it tastes great in this stir-fry, and the better news is that cabbage has great health properties. Cabbage contains a beneficial phytochemical called indole-3-carbinole (I3C), which has powerful cancer-fighting properties. I3C also helps to break down estrogen in the body, which further decreases cancer risk, particularly breast cancer in women.

Want to change your body -- while still eating meals that taste this good?

If you want to build the body you never thought you could have, start eating the meals you never thought you could eat! Get over 100 recipes and a no-nonsense nutrition plan that will show you how to make it work in the new ebook written by Dr. Berardi and Dr. Williams, Gourmet Nutrition.

From North American to Nutritious

2009-05-16T00:34:00.001-07:00

From North American to Nutritious
by Dr John M Berardi, CSCS

Good nutrition, nutrition for optimal body composition (fat loss, muscle gain), optimal health, and optimal performance (sports or everyday) usually requires a move away from the typical North American dietary habits and a move toward more nutritious, physiology-friendly habits.

To shed a little bit of light on what I mean by the typical North American Diet, let's consider for a moment how the average North American lives each nutritional day.

1. Our typical North American wakes up too close to when they've gotta go, leaving little time to prepare, eat, and digest a good meal before work (whether "work" is an office job or it's training for sport). Also, our typical North American complains that they're "not hungry" in the morning.

2. Our typical North American opts for scarfing down a quick, fast digesting breakfast that's low in calories, missing a significant protein portion, low in micronutrients and phytochemicals, low in good fats, and rich in processed, high glycemic index carbohydrates.

3. Our typical North American heads to work relatively poorly fed.

4. Our typical North American is fairly inconsistent with his/her mid-morning snacks. Also, "snack" usually means more processed carbs and sugar without much in the way of fruits and veggies, quality protein, or good fats.

5. Our typical North American, during his/her lunch break, opts for a small amount of protein (a couple of slices of lunch meat and cheese) between a few slices of processed bread. So again, we're stuck with low protein, low fruit and veggie intake, and very little good fats.

6. Our typical North American is fairly inconsistent with his/her mid-afternoon snacks. Also, "snack" usually means more processed carbs and sugar without much in the way of fruits and veggies, quality protein, or good fats.

7. Assuming dinner is eaten at home, after work, our typical North American has a decent, nutritionally balanced dinner with a good protein source, good carbohydrates, their first larger fruit and veggie portion of the day, and perhaps even some good fats if they've included olive oil or other sources of monounsaturated or polyunsaturated fats.

8. After their evening activities, our typical North American is inconsistent with their pre-bed snacks. These snacks, if they do eat them, usually are the worst of the day, consisting of larger servings of sweets or processed foods.

So, what’s wrong with this type of intake?

1. Breakfast has been shown to be a critical daily meal. After a catabolic overnight fast, a balanced breakfast helps to regulate blood sugar, helps to regulate energy balance, and helps to control late-day cravings that lead to overfeeding on processed, high fat, and high sugar foods. In both cases above,breakfast is either a very small feeding or is completely non-existent. This needs to change.

2. The bulk of total dietary energy is distributed later in the day. What this means is that hourly energy balance is hugely negative in the morning, and positive in the evening.
Studies at Georgia State University demonstrate that hourly energy balance is at least as important as total daily energy balance and should remain as close to neutral as possible throughout each of the 24 hours. This means a better distribution of calories throughout the entire day – not just loading up on a big dinner.
3. In the case of our example above, by lunch our individual is likely underfed in total and often underfed in protein. As discussed above, energy intake needs to be better distributed through the day.

4. Fruit and veggie intake, as well as protein intake, is very low until dinnertime. Just as total calorie distribution should be spread evenly throughout the day, so should macronutrient (protein, carb, fat) and micronutrient intake.

5. With blood amino acid concentrations low from the overnight fast and continually low throughout the early day (especially if the morning has two training sessions), catabolic conditions will predominate in the body, making recovery from and adaptation to exercise difficult without a higher morning and early afternoon protein intake.

6. Throughout the morning and afternoon, vitamin and mineral intake as well as dietary antioxidant intake is quite low, creating a deficit that'll be hard to make up later in the day.
A fair number ofathletes and recreational exercisershave been shown to be deficient in a host of vitamins and minerals, leading to impairments in nervous system function, metabolic processing, and oxygen delivery/consumption. It's hard to get the requisite amount of vitamins and minerals in only one or two meals. Now, this doesn't mean that folks should start popping multi-vitamins. It means they need to get more fruits and vegetables as well as other micronutrient dense foods with every feeding, not just with one or two feedings per day.

7. Many individuals who don't actively pay attention to their protein intake tend to get too little protein for optimal recovery, preservation of lean body mass, and for the metabolic advantages associated with higher protein intake. Even many of the athletes I regularly work with would benefit from a higher protein intake.
Now, this doesn't mean at the expense of good carbs and good fats. It's in addition to those things. Most folks are getting a good, high protein dinner, but it's difficult to take in enough total protein in only one or two protein rich meals. (Nor is it advisable.)
8. For both the physically active and even the sedentary individuals discussed above, dietary fat intake is usually out of balance in favor of saturated fat. Without actively choosing foods and supplements that contain mono and polyunsaturated fatty acid, fat balance is unfavorable. In our example above, our typical North American isn’t getting enough good fats.
9. With most of the meals above being rich in simple, processed carbs, the hormone insulin isn't well-controlled. This means that individuals predisposed to fat gain will have a more difficult time controlling and/or losing body fat, even with higher training volumes.
10. With most of the meals above being rich in simple, low-fiber carbs, not enough dietary fiber is being ingested. This may mean constipation, poor blood sugar regulation, and poor GI health.
11. Our individual above isn't actively taking advantage of the post-exercise improvement in insulin sensitivity and boost in post-exercise protein synthesis by eating carb and amino acid-rich foods right after exercise (assuming they have exercised).

With all of these dietary limitations, it should be clear that although these individuals aren't dying of malnutrition, they're certainly not laying the groundwork for great body composition, health and performance. So let's talk about how to transition from the average diet to a nutritious one.

Step 1: Improve Workout and Post-Workout Nutrition
Step 2: Improving and Scheduling Breakfast Meals
Step 3: Adding good fats
Step 4: Improving lunch meals
Step 5: Improving dinner meals
Step 6: Increasing veggie (and fruit) intake
Step 7: Improve snacks.

Hopefully the message of this article has become clear. Whether you're a high level competitive athlete or just a recreational exerciser, eating like the typical North American is bad, bad news. And despite your exercise habits, eating this way might have you ending up looking more like the typical North American than you want.

To avoid making the same mistakes other North Americans make, it's important that you view each meal or snack as an opportunity to get a good balance of nutrition. This means making sure each meal has a good protein source, a good fat source, and a good amount of fruits and veggies.

Quinoa Ostrich Chili

2009-05-14T09:24:00.000-07:00

Quinoa Ostrich Chili

By Dr. John M. Berardi, PhD and Dr. John K. Williams, PhD, authors of the bestselling optimal nutrition ebook, Gourmet Nutrition.

For those among you who are bean averse, here is a chili recipe that replaces gassy legumes with quinoa. Why quinoa? Because it tastes great, and it is one of the most nutritious whole grains on the planet. Ostrich complements the robust flavors of quinoa, tomatoes, and spices. Ostrich is a red meat closer in taste and texture to beef than to chicken. If you can’t find it, ground turkey will do in a pinch. When you toss in a heap of veggies, you’re left with a stand-alone hearty, delicious, and highly nutritious meal that will satiate the appetite of two ravenous individuals. This recipe was also designed with busy individuals in mind, and can be completed in 30 minutes from start to finish.

Ingredients

1 lb. ground ostrich, or ground turkey
½ cup dry quinoa
3 cups water
1 small can (6 oz) tomato paste
½ medium onion
½ cup frozen corn kernels
½ package mixed frozen pepper strips
½ tsp cumin
1 tbsp chili powder
½ tsp salt
Tabasco sauce, to taste

Instructions

Bring the quinoa to a boil in 3 cups water and a pinch of salt. Cover and reduce heat to medium. Set a timer for 30 minutes.
Brown the ground ostrich and onions in a nonstick skillet. Add the corn and peppers and toss over high heat until vegetables are thoroughly thawed and start to brown.
By now, about 10-15 minutes should have elapsed since you started boiling the quinoa. Remove the lid from the quinoa and stir-in the tomato paste until mixed. Add the browned ostrich and vegetables, stir, and then add the spices. Mix completely, cover, and simmer on low heat for the remainder of the time, or until you have the desired consistency (should be fairly thick).

Makes 2 servings.

Nutritional information

	Per Serving
Total Calories	700	k/cal
Protein	59	g
Total Carbohydrates	66	g
Fiber	11	g
Sugars	0	g
Total Fat	17	g
Saturated	5.5	g
Monounsaturated	6.9	g
Polyunsaturated	4.2	g
Omega-3	0.2	g
Omega-6	3.0	g

Tip: Toasting your quinoa

For a smokier flavor, toast the quinoa before you boil it. This can be done in a dry nonstick skillet over medium-high heat. Pour the dry quinoa into the skillet (no oil), and stir continuously until the grains start to pop and you can smell a nice, toasty fragrance. This should not take longer than 3-5 minutes.

Food Fact: Quinoa, the Mother Grain

The ancient Incas called quinoa the “mother grain,” because they relied so heavily on its nutritive properties. Quinoa is gluten-free, and contains none of the allergens common to grains from the grass family such as wheat, rye, barley, oats, and corn. Furthermore, quinoa contains lysine, an amino acid deficient in many grains, making it a complete protein. Quinoa is also an excellent source of calcium, magnesium, iron, phosphorus, and B vitamins.

Want to change your body -- while still eating meals that taste this good?

Making Healthy Eating Work - Food Preparation Strategies

2009-05-13T23:59:00.000-07:00

Making Healthy Eating Work -Food Preparation Strategies
by Dr John M Berardi, CSCS

Most people nowadays know at least the basics of what they should eat and what they should avoid to improve their health, their body composition, and their performance. Yet most people are overweight and/or obese.

So what’s the problem? Where’s the disconnect? Why is it so hard for them to make the change? Well, unless they really don’t want to change, the two biggest impediments to their success are:

1.Their habits — or their ingrained set of day to day food and activity related actions — remain poor because they don’t have a conscious, logical plan for changing them.

2.They aren’t ready for the tough times. Things might be getting better; then the tough times hit. They "get busy". Eating well becomes inconvenient. No one else supports their decision to make a change. When these inevitable circumstances come up, they bail.

Habits are more powerful than momentary desire. Habits are more powerful than information. Habits are more powerful than guilt. And only a concerted, conscious effort to override habits will lead to success.

So, in some respects, better nutrition is more about altering lifestyle habits and less about the food. Sure, you’ve gotta know which foods are good to eat and plan to eat them. But, as GI Joe once said, knowing is half the battle. Even if you know what’s good and expect to eat good foods, if the good foods aren’t around when it’s time to eat, you’re doomed. In other words, preparation is the other half. Here are my top food preparation strategies to ensure you win the other half of the battle – the doing part.

Strategy #1 — The Sunday Ritual

No, no, this ritual doesn’t include lamb’s blood or any special Kool Aid. The Sunday Ritual is performed by setting aside 3 hours or so every Sunday (any day of the week will do but Sunday is easiest for most) to write out your menu for the week, shop for the week, and prepare your meals for the week.

First, on your Ritual day, sit down and come up with your meal plan for the week. It should only take a few minutes to lay out 7 different breakfast meals, 7 different lunch meals, 7 different dinner meals, and 2-3 additional snacks for each day.

Next, once the meal plan is laid out, add up exactly how much of each food you’ll need over the 7 days and go pick those foods up at the grocery store.

Finally, once you’ve got all those groceries home, it’s time to start cooking for the week. Some people choose to prepare all their meals for the week on Sundays (excluding shakes). Others prefer to figure out which meals will be easy to cook just prior to meal time and save them for later, preparing only the meals that will need to be eaten during work hours or during busy times of the day when food prep becomes difficult.

For example, some people can easily prepare breakfast meals and dinner meals on demand by setting aside a few minutes each day for meal preparation. Others have a significant other who can prepare these meals for them. Either way, these meals can probably wait until they are needed. However the lunches, 2-3 daytime snacks, and workout shakes usually present a problem for the unprepared so they should be made in advance. Sunday is a good time for most to do this preparation.

So, if it suits your lifestyle, use the Sunday ritual to get these meals ready for the week. Cook all the meat, chop all the vegetables, measure out all the yogurt and/or cottage cheese, and distribute all the powders. Have them ready and set aside so that you can grab them in the morning and bring them with you regardless of what your day or your boss holds in store for you.

Strategy #2 — The Breakfast Ritual

Rather than preparing all their food for the week on a single day, some people prefer to do a little food preparation each day. That’s what the Breakfast Ritual is for.

Using the Breakfast Ritual, simply perform all your cooking for the day each morning. Since you’ve gotta prepare breakfast anyway, make sure you’ve got a couple of meals going while breakfast is being prepared. Again, this need not be a huge production. I can prepare all my meals for the day with a max prep time of 30 minutes.

Of course, as with the Sunday ritual, think about what your day will hold under both the best conditions (i.e. home from work early and a relaxing evening ahead) and the worst (i.e. unexpected deadline, all nighter at work, long day at work and soccer practice for the kids) and act like a boy scout — be prepared.

One great strategy for being prepared is to bring both the meals you expect to eat as well as some "back-up" options, just in case. So, as discussed earlier, even if you expect to grab lunch at TGI Fridays and have dinner at home, bring with you both a lunch alternative and a dinner alternative, just in case something else comes up. If you don’t need the meals, that’s fine — just eat them another day. But if you do need them, you can chow down without skipping a meal or choosing a poor alternative.

Here’s another idea for you. If you don’t want to bring several full meals that you’re unlikely to eat, another great option is to bring some homemade snacks with you. Things like homemade protein/energy bars are a fantastic alternative to the mostly crappy, store bought, sugar laden, artificial ingredient containin’, protein bars.

Strategy #3 — Have Others Cook For You

If you love the idea of having 5-6 ready made meals always available yet can’t see yourself using the Sunday or the Breakfast Rituals above or buying all the Tupperware, there are a number of options at your disposal.

First, you can hire commercial food preparation services to do all the cooking for you. If you’re anywhere near a metropolitan area, you’ll be able to find dozens to choose from. The two biggies nowadays are Atkins At Home (Atkins Diet) and Zone Nation (The Zone Diet). The Atkins At Home company delivers 3 meals and 1 snack to your door by 6 AM each morning. The cost of this is between $35 and $40 per day. Alternatively, the Zone Nation company delivers 3 meals and 2 snacks to your door by 6 AM each morning for the cost of $35-40 per day, just like the Atkins company. I hear good things about both services.

Now, if you’re not interested in supporting the Atkins or Zone programs, there are many smaller companies who can assist you with your meal preparation needs. For example, when I lived in Miami Beach I found a local woman who provided this very service for $5 per meal. Every day for lunch she brought me an 8oz chicken or turkey breast, a baked potato or serving of rice, and a large serving of steamed veggies. Other days, I’d have her bring me 2-3 meals just like this.

Here’s another tip. Pick 4 restaurants in your immediate area (2 fast food places, 1 medium-priced restaurant, and 1 higher priced restaurant) that prepare meals in a way that conforms to your nutritional plan and have them prepare the food for you when necessary. Of course, you’ll have to do a little research on your potential eateries by collecting hard copies of their menus or visiting their web sites (if they’re online).

If you’re looking for a few examples, here ya go. Dave Thomas’ Wendy’s makes a couple of tasty chicken salads and a chili that you can eat when on the go. Even McDonalds is offering healthier meal selections — I’m lovin’ it.

Choose healthier fast food meals that conform to your meal plan when you don’t have much time or much money for a meal and choose a medium-priced restaurant like TGI Fridays (US) or Kelsey’s (Canada) for a better quality menu to provide you with a solid daily lunch. TGI Fridays, for example, has a great list of Atkins-friendly selections.

Finally, choose higher priced restaurants if it’s time for a power lunch to impress colleagues. Since most people don’t really know where they want to go eat anyway, if you get roped into a business lunch, you can be the one to make the definitive decision as to where the group is going to eat. Your decisiveness will win you big points with colleagues and you’ll also be able to control your eating habits.

Of course, if you don’t have the resources to entertain strategy #3 and pay others to cook for you, consider the fact that if you use the first two strategies to effectively build a lean, muscular body, you might just be able to convince attractive members of the opposite sex to take over for you. However, getting them to drop them off at your place by 6 AM every morning is a trick I’ll teach you in a later article.

In the end, whether you choose to regularly prepare your own meals by using the Rituals described above or you regularly choose to have others prepare your meals for you, circumstances will arise in which you’ll have to "cross over" and use a different strategy than you usually use. It never ceases to amaze me how much time those interested in health and fitness spend seeking out "the perfect plan" and how little time they spend figuring out what they’ll do when life’s circumstances prevent them from following it.

Side Note: Food Support Systems

In order to make the Sunday Ritual and the Breakfast Ritual work, it’s important to pick up a few items — nutritional support systems, if you will. Here’s what we recommend picking up before you start using either of the two Rituals:

A good countertop grill. Since you’ll most likely need to cook relatively large batches of lean protein, it’s important to have a quick way of doing this. If you’ve got a great backyard grill that you can use year-round that’s great. If not, pick up a Foreman or Hamilton Beach grill and you’ll be all set.
A good cooler in which to store and carry your meals for the day. Coleman makes a few good ones. Before buying one, however, make sure there’s enough room to carry a few meals and a few shaker bottles.
5 small Tupperware-type containers. These containers will be for storing and transporting your daily meals. Make sure they are small enough to fit into your cooler but large enough to accommodate a full meal. Your choice of glass or plastic is up to you.
5 large Tupperware-type containers. These containers are for storing larger quantities of food. For instance, if you chop your veggies for the week or cook all your chicken breasts for the week, store them in one of these. Again, your choice of glass or plastic is up to you.
3 Rubbermaid Chuggable drink containers — 1L size. These containers are for your liquid supplements. Be sure to choose the blue top variety as these are far and away the best drink containers out there. Most others leak.

Follow the guidelines in this article and you’ll be able to display the adaptability necessary to move from nutritional novice to "seasoned" nutritional veteran.

Changing the Rules of Good Nutrition

2009-05-13T09:41:00.000-07:00

by Dr John M Berardi, CSCS

What are the rules of good nutrition? What types of things must you absolutely do to succeed – and what types of things must you avoid?

Seriously, take a moment and think about it.

What rules do you think you’ll need to follow if you want to eat in a healthy way – a way that will improve the way your body looks and the way it feels.

Come up with that list in your mind right now.

Now that you’ve considered these rules, I want you to take a second and think about your list. Specifically, think about where you learned these rules.

Certainly your rules have been influenced by how you were raised, no? Certainly they’ve been influenced by your experiences dining with friends and relatives – comfort foods, right? Of course, no set of nutrition rules is immune to media influences – you can’t help but be bombarded by those Got Milk ads! Your rules have probably also been influenced by what you’ve heard others say – heck, every 3rd episode of Dr. Phil is about food and dieting. And, no doubt, your nutrition rules have probably been influenced by your own past attempts at changing your body – whether you’ve been successful or unsuccessful.

I could sit here all day and list potential nutritional influences. But I’ll stop here since there are probably hundreds of ‘em and to enumerate them all would bore your socks off.

At this junction, I’d just like to go ahead and make my point. And the point is this - very few of your “Good Nutrition Rules” have been influenced by those who know anything about good nutrition – let alone about long-term success and about what it really means to eat in a healthy way! And worse yet, most of those rules have been hammered home without you even knowing it!

It’s time to change the rules.

The Triple S Criterion

Now I’ll admit it. Changing the rules – just like changing your habits – is difficult. Not only does it take a desire to change – “want to” – but it takes a strategy for change – “how to”.

The “want to” is all your own. But the “how to” is what I do best. I’ve committed my career to helping people do just this – to change their rules and change their habits – and have gotten pretty good at it. In changing these rules and habits, everything changes – the way clients eat, the way they sleep, they way they look, the way they feel when they wake up in the morning, and they way they perform in day-to-day activities or during athletic events.

Today, I’m going to teach you a good part of that system – a system based on my Triple S Criterion.

What’s the Triple S Criterion? Well, it represents a three step way of evaluating a strategy for its usefulness.

Step 1 – Simplicity:
Are the rules easy to follow?
Step 2 – Science
Are the rules based on sound scientific principles?
Step 3 – Success
Have the rules produced success in past clients?

Using this criterion, the systems developed for my clients always produce a positive result.

Think again about your nutritional rules – rules that you might be quite attached to. Which criterion did you use when determining your rules? Are your rules based on Simplicity, Science, and Success? Have your rules produced the desired effect – a lean, healthy body that you’re able to maintain; a body that you’re happy with when looking in the mirror?

If not, perhaps they could use a re-evaluation.

Dr. Berardi’s Good Nutrition Rules

Below, I’d like to present my 10 Good Nutrition Rules, rules based on the Triple S Criterion above. In doing so, I hope to accomplish 2 goals.

• First, I want to help you rethink your whole nutrition approach – providing you with a new set of nutrition rules and habits – a set that swiftly moves you in the direction of your goals.
• Secondly, I want to show specifically how the recipes, cooking tips, and strategies can integrate together to represent a complete success system, fully integrated into the basic habits of good nutrition.

So here are the 10 rules:

1) Eat every 2-3 hours - no matter what.

Are you doing this – no matter what? Now, you don’t need to eat a full mealevery 2-3 hours but you do need to eat 6-8 meals and snacks that conform to the other rules below.

2) Ingest complete, lean protein each time you eat.

Are you eating something this is an animal or comes from an animal – every time you feed yourself? If not, make the change. Note: If you’re a vegetarian, this rule still applies – you need complete protein and need to find non-animal sources.

3) Ingest vegetables every time you eat.

That’s right, every time you eat (every 2-3 hours, right), in addition to a complete, lean protein source, you need to eat some vegetables. You can toss in a piece of fruit here and there as well. But don’t skip the veggies.

4) If want to eat a carbohydrate that’s not a fruit or a vegetable (this includes things like things rice, pasta, potatoes, quinoa, etc), you can – but you’ll need to save it until after you’ve exercised.

Although these often heavily processed grains are dietary staples in North America, heart disease, diabetes and cancer are North American medical staples – there’s a relationship between the two! To stop heading down the heart disease highway, reward yourself for a good workout with a good carbohydrate meal right after (your body best tolerates these carbohydrates after exercise). For the rest of the day, eat your lean protein and a delicious selection of fruits and veggies.

5) A good percentage of your diet must come from fat. Just be sure it’s the right kind.

There are 3 types of fat – saturated, monounsaturated, and polyunsaturated. Eating all three kinds in a healthy balance can dramatically improve your health and even help you lose fat.

Your saturated fat should come from your animal products and you can even toss in some butter or coconut oil for cooking. Your monounsaturated fat should come from mixed nuts, olives, and olive oil. And your polyunsaturated fat should from flaxseed oil, fish oil, and mixed nuts.

6) Ditch the calorie containing drinks (including fruit juice).

In fact, all of your drinks should come from non-calorie containing beverages. Fruit juice, alcoholic drinks, and sodas – these are all to be removed from your daily fare. Your absolute best choices are water and green tea.

7) Focus on whole foods.

Most of your dietary intake should come from whole foods. There are a few times where supplement drinks and shakes are useful. But most of the time, you’ll do best with whole, largely unprocessed foods.

8) Have 10% foods.

I know you cringed at a few of the rules above – perhaps #6 in particular. But here’s a bit of a reprieve. 10% foods are foods that don’t necessarily follow the rules above – but food’s you’re still allowed to eat (or drink) 10% of the time.

100% nutritional discipline is never required for optimal progress. The difference, in results, between 90% adherence to your nutrition program and 100% adherence is negligible.

Just make sure you do the math and determine what 10% of the time really means. For example, if you’re eating 6 meals per day for 7 days of the week – that’s 42 meals. 10% of 42 is about 4. Therefore you’re allowed to “break the rules” 4 meals each week.

9) Develop food preparation strategies.

The hardest part about eating well is making sure you can follow the 8 rules above consistently. And this is where preparation comes in. You might know what to eat, but if isn’t available, you’ll blow it when it’s time for a meal.

10) Balance daily food choices with healthy variety.

Let’s face it; during the week –when you’re busy – you’re not going to be spending a ton of time whipping up gourmet meals. During these times you’re going to need a set of tasty, easy to make foods that you can eat day in and day out. However, once every day or a few times a week – you need to eat something different – something unique.

So, what about calories, or macronutrient ratios, or any number of other things that I’ve covered in many other articles on my own web site and elsewhere? The short answer is that if you aren’t already practicing the above-mentioned habits, and by practicing them I mean putting them to use over 90% of the time (i.e., no more than 4 meals out of an average 42 meals per week violate any of those rules), everything else is pretty pointless.

Moreover, many people can achieve the health and the body composition they desire using the habits alone. No kidding! In fact, with some of my paying clients I spend the first few months just supervising their adherence to these 7 rules—an effective but costly way to learn them.

If you’ve reached the 90% threshold, you may need a bit more individualization beyond the habits. If so, visit my web site. Many of these little tricks can be found in my many articles published there. But before looking for them, before assuming you’re ready for individualization; make sure you’ve truly mastered the habits. Then, while keeping the habits as the consistent foundation, tweak away.

Cooking tips and strategies

2009-05-12T10:38:00.000-07:00

Gourmet Nutrition provides simple tips and techniques to make recipes healthy.

Fitness Lovers Cook Book - Gourmet Nutrition

2009-05-12T09:51:00.000-07:00

Cook book Gourmet Nutrition nutritious healthy, delicious tasty recipe book for fit people, fitness lovers, sports people, athletes.

Gourmet Nutrition cookbook makes eating food a joy satisfying the taste buds with healthy food.

Gourmet Nutrition

Stir Fry Veggie Extravaganza

Ingredients

Instructions

Nutritional information

Tip: Slicing vegetables, the safe way

Food Fact: Cabbage, the forgotten veggie

Want to change your body -- while still eating meals that taste this good?

From North American to Nutritious

From North American to Nutritiousby Dr John M Berardi, CSCS

Quinoa Ostrich Chili

Quinoa Ostrich Chili

Ingredients

Instructions

Nutritional information

Tip: Toasting your quinoa

Food Fact: Quinoa, the Mother Grain

Want to change your body -- while still eating meals that taste this good?

Making Healthy Eating Work - Food Preparation Strategies

Making Healthy Eating Work -Food Preparation Strategiesby Dr John M Berardi, CSCS

Changing the Rules of Good Nutrition

by Dr John M Berardi, CSCS

Cooking tips and strategies

Fitness Lovers Cook Book - Gourmet Nutrition

From North American to Nutritious
by Dr John M Berardi, CSCS

Making Healthy Eating Work -Food Preparation Strategies
by Dr John M Berardi, CSCS