Atlanta chef Richard Blais jump-started his pound weight loss by following a vegan diet for 30 days. He found that the month of healthy eating made him aware of how fatty, sweet and salty his food often is. That led him to create his veggie burger , which gets its meaty flavor from dried porcini mushrooms. To lose about 80 pounds, Manhattan chef Michael Psilakis came up with new ways to enjoy naturally healthy foods. He poaches garlic cloves in olive oil, for instance, until they become sweet and soft, like butter, then adds them to steamed mussels and creamy gigante beans.
By eating healthy but filling meals like his citrusy shrimp coleslaw , Dallas chef Kent Rathbun found room in his calorie budget for the occasional restaurant tasting menu—a strategy that helped him lose 70 pounds. Star chocolatier Jacques Torres , who has lost 20 pounds on Weight Watchers, can't resist chocolate for long.
When he needs a fix, he opts for a bark made from antioxidant-rich dark chocolate which has less sugar than milk chocolate , almonds and seeds. You don't have to be a triathlete like Rocco DiSpirito, but you must exercise. To avoid boredom, San Francisco chef Elizabeth Falkner mixes things up: She does yoga, kick boxing and Korean fencing.
To fuel these activities, Falkner loves eating her energy-boosting, cardamom-spiced date bites. Washington, DC, chef Art Smith has a rigorous workout routine, but sometimes he just blasts music and dances instead. Chefs are lavishing attention on the pristine vegetables they source from farmers and foragers. By choosing I Accept , you consent to our use of cookies and other tracking technologies. Filed under: Food Media. Pocket Flipboard Email.
Here's the whole, uh, article: How to Eat All Day and Still Stay Slim We asked eight superchefs how they do it — and refused to take "I have high metabolism" for an answer!
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By Madeleine Davies. Every time a dish arrived, she could estimate its calorific content. But what about everyone else at the table? Many food people live Christmas all year round, surrounded by luxury comestibles.
How do they survive unscathed? Justine Pattison is a cookbook author and TV food consultant who runs a busy test kitchen. On some days I can consume around 4, calories [the recommendation is 2,]. The other day I was eating pork pie at 8am, a couple of cakes before lunchtime, a fish pie and a steamed suet pudding in the afternoon. There are no half-measures — to check if the recipe is right, Pattison tastes it properly. Extra food is given away or frozen, but it adds up. I put on weight on a big project, but I lose it again quite quickly.
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