I just finished watching Jamie Oliver’s TED Talk. Jamie is a chef
from England who I’ve long admired for his simple yet outstanding
recipes. My personal library is heavily laden with all his books.
But I admire him even more for the way he’s leveraging his
celebrity to bring the problems of the food industry into the
light.
It’s refreshing to see a foodie who’s promoting healthy eating and
who hasn’t been brainwashed with the low fat, high grain crap
that’s landed us squarely where we are today–fat, tired, and
unhealthy.
One of his big beefs is that, as a society, we’re not being taught
how to cook anymore. And if you can’t cook, it’s hard to eat well.
And we know the result! As a society we keep getting fatter and
sicker.
He also challenges people who CAN cook to pass it on, so here goes…
I’m giving you a recipe–one of my favorites–inspired by Jamie.
You’ll find it at the end of this message. But giving you a recipe
is like giving someone a fish. I also want you to learn HOW to fish.
If you don’t know what foods are bad and which are good, it’s
pretty near impossible to figure out which recipes are going to put
healthy meals on your table.
And there are so many half-truths and outright lies about what
constitutes healthy eating that we feel we have to do our part to
set the record straight.
Instead of reinventing the wheel, we’re turning you over to health
and fitness author Mike Geary. Mike tears down the myths about food
in a no-nonsense style that’s both informative and entertaining. He
used to be some sort of scientist, and he manages to wrap the
scientific evidence into an enjoyable read (not an easy feat).
It just so happens that when we asked Mike to give you a deal on
his book, it turned out to be his birthday on the same week. So to
celebrate, you can pick up a copy at half price until tomorrow.
50% off Mike’s book —> Click here for half off…
The book is called Fat Burning Kitchen (FBK), but don’t let the
gimmicky title turn you off. It could just as easily be called The
Complete Guide To Understanding How Food Works In Your Body. (but I
guess that wouldn’t be as catchy)
FBK is applicable to anyone who wants to learn more about the
effects of food for any goal: fat loss, muscle gain, sports
performance or general wellness. Once you click over and read his
site you’ll be convinced of the thoroughness with which Mike
attacks the subject of nutrition and your health.
Fat Burning Kitchen Half Off Sale <— Click here to visit the site I bet once you start reading it, you won’t be able to put it down. Your recipe is below. Let us know how it turns out. I made this for the first time last month and my family was floored! Cheers, Adam On behalf of the entire TACFIT Commando team —————–
Finger Lickin’ Roast Chicken Ingredients: Whenever possible, buy organic, local and free range / pastured… • 1 small or medium organic and free range chicken
• 1 large red onion roughly chopped
• half a cabbage (any kind) roughly chopped
• 7-10 cloves of garlic, peeled and whole
• 1 lemon
• ample olive oil
• 1 tbs balsamic vinegar (optional)
• loads of Celtic sea salt and fresh ground pepper
• red wine or balsamic vinegar & water (optional for gravy)
• rice flour (optional for gravy)
Preheat oven to 475° F. Heap the onion, cabbage and garlic in the middle of your roasting pan and drizzle with olive oil. If you like, you can also drizzle your balsamic vinegar over the veggies at this point. Rinse your chicken and pat it dry with a clean cloth or paper towel. With a sharp knife, prick holes all over your lemon and stuff into the cavity of the chicken with your rosemary leaves. Cover the outside of your chicken with olive oil and rub thoroughly and liberally with Celtic sea salt and fresh ground pepper.
Then place the chicken on top of the bed of veggies in your pan. Pop the pan in the oven. Reduce the heat to 400° F. Baste after about 40 minutes. Total cooking time should be about 1 hour and 20 minutes. I like to use a meat thermometer. Insert into the thickest part of the chicken’s thigh, without touching the bone. Take the bird out when it reads 175° F.
The internal temperature will continue to rise. Cover your bird with foil and let sit for another 10 minutes.
Carve it up and serve on a platter with your favorite steamed veggies and wild rice.
Bonus Gravy… Remove excess fat by skimming off the top of the pan. Put the pan on a large burner and bring it to a simmer. Mash up all the veggies with a potato masher. Add a few glugs of balsamic vinegar and a half cup of water. Or you could use a half a cup of red wine. Let this simmer for a few more minutes, then sprinkle about a tbs of rice flour over the pan. Whisk vigorously until you reach the desired thickness and then remove from heat. Let it cool for a few minutes and then press it through a strainer.
Personally, I use a colander because I like a fairly chunky gravy. Add salt and pepper to taste.
PS Don’t forget to go see Mike’s site and grab yourself a copy of his book at half price. The deal ends tomorrow. http://www.tacfitcommando.com/fatburningkitchen
