Here's my mystery recipe for one in every of my most widespread puts to devour, the Cheesecake Factory. Just approximately your total lot there's delicious even so the Chicken Madeira in prove is unbelievable.
I'm an propose of fulfilling at place of abode. Save yourself possibility price sort simply by being your very own chef. Surprise your circle of nuclear circle of relations and peers with this meal a neater time you've got travellers. It's non permanent and convenient.
Ingredients
1 tablespoon olive oil
four boneless, skinless fowl breast fillets
8 asparagus spears
four mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced refreshing mushrooms
three cups madeira wine
2 cups beef stock
1 tablespoon butter
1/four teaspoon flooring black pepper
Procedure
1. Heat up 1 tablespoon olive oil in a intensive skillet over medium warmth. Cover both fowl breast with plastic wrap then use a mallet to flatten the fowl to approximately 1/four-inch thick. Sprinkle both fillet with salt and pepper.
2. Saute the fowl fillets for four to 6 minutes in line with aspect, or unless the fowl has browned nearly a chunk. Remove fowl fillets from the pan and wrap them jointly in foil to hang the fillets heat whereas you are making the sauce. Don't sparkling the pan. You want all that cooked-on goodness to remain indoors the skillet to help make the sauce.
three. With the warmth still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saute for roughly two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then indoors the bargain of warmth and simmer for roughly 20 minutes or unless sauce has indoors the bargain of to approximately 1/four of its moderate volume. When the sauce is accomplished it too will have thickened and turned a dismal brown shade.
four. As the sauce is simmering, convey a medium saucepan stuffed approximately midway with water to a boil. Add a chunk salt to the water. Toss the asparagus into the water and boil for three to five minutes, relying on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should perchance be barely tender when accomplished, now now not mushy.
five. Set oven to broil. Prepare the dish simply by arranging the cooked fowl fillets on a baking pan. Cross two asparagus spears over both fillet, then canopy both with a slice of mozzarella cheese. Broil the fillets for three to four minutes or unless pale brown spots commence to monitor up on the cheese.
6. To serve, put jointly two fowl breasts on both plate, then spoon three or four tablespoons of madeira sauce over the fowl on both plate.
Makes 2 to four servings.
Better but, get a finished collection of unbelievable mystery recipes out of your most widespread shows restaurants. Go to Secret Recipes on your entire favorites.
- [Narrator] Is this
food making you hungry? Well, don't try to take a bite because these delicious looking
foods are actually fake. (Whimsical music) TV shows and movies will
try to use real foods on screen when possible, but there a number of
reasons why food props might be used instead. For example, if ice cream is used, they don't want it to melt between takes, or if you need a lot of food
in the background of a shot. Companies like Independent Studio Services and Display Fake Foods
offer pre-made food props that can be ordered in bulk.
But often times, movies
need items specially made. That's when they seek
out a fake food artist, like Lisa Friedman. - For people who need something specific, that's why the reach out to me. I'm an artist.
I went to school for art and
I also love to cook and bake. There's not a lot of us
out there that do this. - [Narrator] Brenda Chapman also makes fake foods in Oklahoma. - I just kind of figure it out.
I've had no formal training,
didn't go to college. I started this just so I
could be a stay-at-home mom with my kids. - [Narrator] Both women work
out of studios in their homes. They can recreate pretty much anything.
Much of their day-to-day business is in restaurant displays and food shows. But prop masters will contact them if they need food items for movies. - In the last 20 years, I've
done almost 3 million dollars worth of fake food business. - [Narrator] Brenda has
had her work featured in a number of productions.
For Glee, she made some ice
cream for this diner scene. - [Brenda] In their diner scene, they wanted milk shakes
and hot fudge sundaes and banana splits that were
new, half-eaten, quarter-eaten so that they could switch
them out during the takes. - [Narrator] She says
you don't always know where your food will end up. Like when some of her items
popped up in the Muppets.
- When Miss Piggy eats my doughnuts, I didn't realize they
had bought my doughnuts. (Gluttonous munching) - Pardon moi, Mademoiselle Cochonne? - Can't you see I'm busy! - [Receptionist] Of course. - [Narrator] And sometimes your food doesn't even make the final cut. - Thor, the movie, actually bought like $500 worth of doughnuts, and they had a building
that said Donut Shop or Donut Land, they never went inside, so I didn't get to see my doughnuts.
I was very sad. (Laughs) - [Narrator] Here's a
creamsicle Lisa Friedman made that was featured in a scene from Kevin (Probably) Saves the World. - The coldest thing they have. - Oh, thank you.
- [Lisa] I guess, his eye was swollen, he got hit in it. - [Narrator] While the details
may vary based on the artist, the creation process is pretty standard. We stopped by Lisa
Friedman's home in New York to see how she makes her fake foods. After the order is submitted, typically the customer will
send her a real version of they want duplicated.
Then she will produce
a mold out of the item to get the exact size and shape. - We try to mold it close to the color, so that we're not starting
with a blank white canvas. - [Narrator] Typically fake foods are made with rubber or foam. She pours the material into
the mold and lets it set.
Foam rises like actual dough, so she needs to prevent
it from spilling out. - [Linda] It's like I'm
baking a cake, right? I'm baking my bread. - [Narrator] Then she sands
the excess pieces down. Once the item is dry, it's painted and detailed
to look like real food.
- With my background in painting, I can color it to be
as realistic as it is. - You just kind of have to look at things a little differently, um, and think, okay, it's not made for this but it does look like this. We use a lot of Styrofoams, a lot of stuff from the local
hardware store, you know, caulking, and dry wall
patching, and sheet rock mud. - [Narrator] To replicate
granola and ground beef, Lisa uses crushed cork board.
- Cork is kind of breaks up like granola, so we took some cork boards and
we started breaking it down. - [Narrator] Sometimes real food is used. Like covering actual
popcorn, cereal, or candy in resin to preserve it. It's often hard to tell
the finished product from the original.
- I don't do this for the money. It's more for the accolades, when my customers write, oh,
I love it, it came out great. - [Narrator] And while these items might make your mouth water, they're only a feast for your eyes. (Whimsical music).
Tuna is definitely a appropriate cuisine with many exclusively distinct advantages that exhibit a contribution to a wholesome attitude to lifestyles. Tuna is rich in Omega-three polyunsaturated fatty acids and has been appeared to cut down the possibility of coronary heart defect. It is furthermore low in fats and ldl cholesterol making it a immoderate-caliber exclusively distinct to beef. Not only is tuna a powerhouse of supplementations, it actual is furthermore perhaps the a lot optimum delicious tools of lean protein that you just'll ever sink your enamel into.
Tuna is furthermore moneymaking to get organized dinner. Its a hardy fish and holds in combination well on the grill, within of the oven, or on the stove appropriate. The following recipe is one in every of my favorites and is moderately moneymaking to get organized.
I made this particular dish the opposite day and it became exclusively beautiful. My spouse, who your entire time does not consume extensive merchandise, cleaned off her plate and sought after extra, so as that will likely be a entirely merely proper signal.
The thickness of the tuna steak you operate in walk in the park may have faith in how infrequent you're keen on your tuna. Because you are merely searing the out of doors of your tuna steak, it are not within of the pan for super long. So the thicker the steak, the extra infrequent the guts may presumably also be.
I separately do in contrast to my tuna too infrequent, so I on the entire make this recipe with thinner cuts of tuna. This is just a diversity, not a requirement. Many oldsters, in conjunction with cooks say the only solution to consume tuna is infrequent. I guess you are likely to may need to be the make a update.
Let us move all of a surprising to the recipe lets?
Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce..
I may need to unavoidably on the other hand mention one aspect prematurely than we bounce this recipe. I do not apply explicit measurements in recipes. I measure the amazing deal by eye, so the following measurements are merely for use as a e-book. So don't look like getting too mad at me!
This is non-obligatory, yet I need to toast the sesame seeds in a dry pan first prematurely than I put them on the tuna. The seeds turn out to be nutty and aromatic when you toast them. This is terribly reported when you've got got you have got the time and is moderately moneymaking to do. Simply heat a dry pan over medium heat, then upload the seeds shaking the pan on social gathering. You may may need to try this in batches, based primarily on what volume seeds you are toasting. You do not want to overcrowd the pan. Keep a watch on the seeds and be explicit they don't burn. Toast them until they darken a bit and commencing place to turn out to be aromatic. Remove and enable them cool prematurely than in conjunction with them to the tuna.
INGREDIENTS:
1/four Cup Black Sesame Seeds
1/four Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 - 6 ounce Ahi (Also which is called Yellow Fin) Tuna Steaks
Salt and Pepper to Taste
MARINADE/ DIPPING SAUCE
1/ 2 Cup of Low Sodium Soy Sauce (Who calls for the further sodium, correct?)
1 Lime (Juice and Zest - If you like extra lime flavor, upload an market)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves
1) Prepare the marinade. Add all marinade substances to a small bowl and blend well. Reserve half of this marinade in a separate part to utilize as a dipping sauce.
2) Get a pitcher baking dish or other non-reactive part to marinade the tuna in. You want the tuna steaks to wholesome snuggly within of the dish so as that they're surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and classification of swirl the marinade spherical so as that you just coat the fish well. Cover with some plastic wrap and refrigerate. Another update is to pour the marinade in a extensive zip lock bag, upload the tuna, and then squeeze out the air. Marinade for half-hour to an hour, turning the tuna approximately half approach by way of.
three) Remove tuna from fridge and enable stand at room temperature for about 20 mins or so.
four) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.
5) Heat a saute pan over medium heat and upload 1 tablespoon of sesame oil. The oil may need to unavoidably on the other hand be heat yet not smoking.
6) While the pan is heating, manage your sesame seeds on a flat dish. Roll the tuna spherical within of the seeds urgent down as you roll making assured the seeds are packed into the tuna nicely.
7) Add the tuna to the nice and cozy saute pan and shake it a bit to be explicit the tuna does not stick. Sear for 30 to 40 seconds on either facet.
eight) Remove and serve with the reserved dipping sauce.
For facet dishes with this recipe I on the entire preserve things moderately bland as I don't need the relief to compete with the flavors within of the tuna. So I on the entire get organized a portion of steamed eco-friendly beans with a bit of butter, salt and pepper or other vegetable in conjunction with some lightly seasoned jasmine or basmati rice.
There you've got got you have got it. I do hope you make the a lot of this Seared Sesame Encrusted Ahi Tuna recipe. I am not a very critical wine drinker, yet for these of you who like a pitcher or two with dinner, I heard a pleasant Pinot Grigio is going moderately well with Tuna. Buon Appetito!
Historically speakme, melons have long been a component to our routine in a single sort or an added. Available in only a substantial fluctuate of varieties, melons are a ultimate favourite no longer handiest with the Americans even though also in other world parts of the world, the executive explanation why being its categorization as a fruit cum vegetable. This perplexity besides pertains to its data. Food historians fluctuate between Persia, Afghanistan, or Armenia as the in all possibility locales in which melons had been first ate up. China will in no method be the final word of the line wager one of many historians, as many agree with that the Chinese ate up the wild bitter number, which couldn't be eaten uncooked. Melons had been announced in Europe inner the 16th century, even though had been grown most shrink than glass bells, in glasshouses, or in steam-pits. Meanwhile, after accomplishing China, melons slowly began to conclusion up cooking varieties, and reached the New World when Columbus took the seeds to Haiti on his moment voyage. When his men had eaten the fruit and discarded the seeds, massive acres of crop appeared a tactics and broad.
Honeydew melon is actually one in every of the crucial best possible savored variations of melons, peculiarly for Americans. Ancient Egyptians, hundreds of hundreds of years ago, and many years in the sooner that during Persia, in which the muskmelon is notion to have originated, prized this candy, succulent member of the muskmelon relations. Luckily for Americans, honeydew melons inner the imply time are grown in California and aspects of the Southwest. This nutritious fruit snack is accurately to do in Vitamin C and is a terrifi worthwhile resource of foliate, which is assumed for itscontinual of overcoming initiate defects eventually of baby expectancy. A cup of honeydew yields basically 60 calories and circular 70% of our physique's everyday requirement of nutrition C. Its plentiful water content textile besides compensates loss of physique water eventually of hot summer season days. Being low on sodium, and zero on fats and cholesterol, honeydew melons furnish one hundred% on the compulsory vitality half purchased here upon in practical meals. These dietary deserves make it an great only a substantial fluctuate of for the two weight address and stable healthiness. This juicy melon besides bargains stiff resistance in opposition t cardiovascular sicknesses, high blood energy, diabetes and melanoma.
With so much of dietary advantages on furnish, honeydew melons have gotten a hot favourite, peculiarly inner the US. It's younger toddlers, a like to-ought to return to a resolution the high-basically applicable prime quality of the fruit in advance of its assemble. Honeydew melons are outstanding by means of their mushy, creamy-yellow rind and pastel green flesh which is amazingly succulent and juicy. A flawlessly ripe honeydew melon could be judged by means of its wrinkling on the outside, progressively detected handiest by means of touch. Ranging in weight from four to eight kilos, honeydew melons fluctuate to be picked judiciously. It's extreme to see on for handiest those melons that are too heavy for his or her size. If the melon is most shrink than ripe, it be a tactics going to be helpful to retain them at room temperature. Ripe honeydew melons could be wrapped in plastic luggage and saved inner the fridge for 5 days. This appealing melon deal with is would possibly be used in salads, deserts, fruit soups, or as a garnish. The routine and the final word of the line one of many wintry weather melon varieties, honeydew melons could be savored in only a substantial fluctuate of bureaucracy as component to your low calorie match routine.
[Music] [JJ] I've had this amazing,
fun career out there. Anyone see Freaky Eaters , anyone in the room? There's usually one. All right, well, that's why it got canceled. Thank you.
It was this very wacky show. It was like Hoarders meets My Strangest Addiction
where people would get hooked on a certain food and that was all they ate. And strangely enough, it was never salmon
or Brussels sprouts. It was French fries and cheese and bread.
All those things that maybe we feel a little
addicted to. Anyone here? Cheese, bread? I've seen you this morning eating. I know what's going on. So I've been obsessed with metabolism and
weight loss for 30-plus years.
I paid my way through college and graduate
school and doctoral school as a personal trainer which was awesome because I could see right
away that what they were teaching me in school, low-fat diets, endurance exercise, was actually
making my clients worse. More tired, more hungry, more craving, more
inflamed, and fatter. And I knew pretty clearly that I wasn't going
to be successful at what I was doing by making people worse, right? There's no personal trainer in history that
says, "Wow, I've made my clients fatter and so they're paying me more money." It doesn't work. And so I became obsessed back then.
Some might call me the earliest biohacker
Dave, because I got obsessed back then that I was going to crack the code and figure out
what was making people gain weight or make it hard to lose weight. Because whether it's weight loss or more energy,
or better focus, or reducing your risk of all the major diseases, there is a code, there
is a system and I was determined to figure it out. And once I figured it out, I was determined
to get that message everywhere. Now, along the way I kept saying that all
the stuff that happens when you go out big in the world that you all know because you're
experiencing, you know, the haters that, "Oh, she's a quack, she's crazy," because I used
to say, you know, "Calories don't count," and people were like, "Of course, they do." All of the stuff that happens during that
time, I said, "None of that matters as long as my kids are okay and they're healthy and
they're happy, I can deal with all the rest of this stuff." Any parent in the room feel that way? It's like...Right? Yeah.
So I was getting ready to launch The Virgin
Diet and I knew this was all about food intolerance which is what my workshop today is about. I knew that I had cracked the code, that there
are a lot of different reasons we can become weight-loss resistant but this one was the
fast ticket to changing your health, practically overnight, like, in seven days. And I wanted to get it out there. So I took all of my book advanced, less.
I had a million dollars invested in this book
to get it out there to the world. Public television special, all this stuff. I did not have a million dollars. So not only had I taken the full advance,
I'd also borrowed but I believed in it.
I knew I wanted to get it out there but I'm
also the primary financial support for my family, I have two boys. At the time, they were 15 and 16. And two months before this was all going down,
the book was coming out, I come home one night and my 16-year-old is all pissy and wants
to go to a martial arts class but he hadn't been to school that day because he had a headache. It's amazing how headaches resolve so quickly.
And the big rule was, like, if you couldn't
go to school then you don't get to do the fun stuff afterwards. So I'm holding firm to this. I'm actually very proud of myself for how
much I'm holding firm. And the last words he said to me were, "I'm
not as strong as you think I am," and marched out of the house.
Next time I saw him... That's actually the cleaned-up version. I will never get the other version or that
out of my head ever. I will see it forever as I walked into the
hospital and his body was skinned raw from the road.
This woman hit him, got out of the car, gasped,
got in the car and left my son in the street. He had a torn aorta that kills 90%of the people
on the scene. That's what killed Princess Diana. He had multiple brain bleeds.
He was in a deep, deep coma, 9 Glasgow scores,
biggest coma you can have. He had 13 fractures. His femurs were sticking out of his thighs. When I saw him in a tube out of his head,
it was managing the pressure in his brain, he was on a ventilator, it was breathing for
him, he had a central line.
He looked like The Incredible Hulk , he was
so swollen. And the doctor said to us, "It goes with all
of these injuries, you've got to let him go.He'll die sometime in the next 24 to 48 hours because
of the torn aorta." And we said, "Well, can't you fix it?" And he goes, "You know, if we fix it here,
we have to use a blood thinner so his brain will bleed out. You basically have to choose his brain or
his heart." And we asked the right question. "Well, what would you do if this was your
son?" He goes, "Well, there is a surgeon who can
do this but you'd have to airlift him and he'll never survive the airlift.
And even if he survived the airlift, the chance
he'll survive the surgery is so slim. And even if he survived the surgery, he'll
probably never wake up. There's a 0.25% Chance he'll make it." And my other son goes, "We will take those
odds." My other son is like Yoda. I mean, he's like this amazing brilliant kid
who at 15 was like, you know, keeping us all together that night.
And I looked around, I'm like, "Why are we
standing around? We are overruling you, dude. Boom." So we airlifted him. I drove to that hospital never knowing what
I was going to get because basically, I thought I was going up to pick up my son's body. But he made it through that night.
And as I stood there in the hospital the next
day, because I believe you get what you expect. Anyone else, right? I said, "What if this was actually the best
thing that ever happened to him? What if he could be 110% because if I operated
from that principle, it's going to be very different than if we just want to keep him
alive." And so, that's what I did. Now, when you've got a loved one in the hospital
and he was in a coma, you have to be there all the time because bad things happen if
you're not there, really bad things. And so I'd get there around 5:30 a.M.
And
I'd leave at 9 at night but I knew one thing. When you're in the ICU, and using the pediatric
ICU, he's front and center in the pediatric ICU, you can't get sick. You can't walk into the ICU sick because they
won't let you in. So here I was under the most stress imaginable
and I had a book launch coming up.
All the media lined up, The Today Show , Rachael
Ray , a public television special where I. Had to go out and do pledge drives and if
you didn't hit it, your show went off the air. If I didn't hit, the book went down. There was no like, "Let's get a second chance." I was all in there and I'd be all in for my
son which meant there was no margin of error for my health.
People said, "Wow, you are like Superwoman." I go, you know, "I'm super healthy." I knew right then and there that I had to
everything. I had to get the sleep that I needed, I ran
the hospital stairs, I did an SOS out to all my friends. I had, like, Whole Foods delivering food to
the hospital. And I also started to do all sorts of things
for my son, too.
That's actually my next big book of what we
did behind the scenes to bring him back. So when they were not in the room, I was in
the room giving him fish oil and progesterone, and all sorts of other things. But what I realized then, because I'd been
obsessed with weight and metabolism all these years, is that the reason that I was able
to step up to that level and do that was because of how I'd lived my health. And that for so many people, we think we're
going to do it tomorrow, right? You know, "Oh, I hear what you're saying about
the sugar, JJ.
I hear what you're saying about the gluten. Tomorrow, I won't have the bread." And when does tomorrow happen? Tomorrow keeps being tomorrow. It's way out there on the horizon, right? But, you know, when something like this happens,
you better be prepared and whether it's something like this or the most amazing opportunity,
are you ready or is your health holding you back? Because you're not playing full out, you're
not doing that 100% that you need to do. So I'm always looking for the fastest path
to change.
What's the fastest path? What's the simplest way? I am not going to say easy but I am going
to say simple. And early on when I was that trainer, going
through graduate school and doctoral school and taking these classes, thank God I took
a bunch of biochemistry and endocrinology because what they were teaching us in school
didn't jive with the biochemistry of all of this. The one thing we know about diets, there's
one thing that all the studies can show you over and over and over again. At the end of the day, they cause weight gain.
Think about it. It's like a 97% recidivism rate. But if you change that and realize, "We've
just been following the wrong set of rules out there." Right? Our body's in a bank account. What I was taught back in school is lower
your calories, which just actually causes your body to go in starvation mode.
Eat less fat, which means if you're eating
a low-fat diet, and we were told back then low-fat vegetarian which is high carb, you're
just raising insulin and causing your body to store fat. The message to your body because food is information
is to store fat, not burn it. So what I realize is what we were taught the
whole time, this bank account model, this ATM model of weight loss, of health is absolutely
wrong and that our body is a chemistry lab. And food is information and we want the fastest
things you can do to change your health and change everything has changed what's at the
end of your fork.
So I started playing around with this and
doing food sensitivity testing. And I was doing this in all these different
doctors' offices, thousands of tests I've looked at. And you know what I discovered? People would walk in because they were tired,
their joints hurt, they had autoimmune diseases, they were bloated, they had skin problems,
they couldn't focus. They wanted to lose weight.
The same foods always showed up and when we
pulled them out, magic happened in a matter of days. And people would come in because they wanted
to lose weight, stayed because of how they felt. And so I realized I actually didn't have to
do the test that in reality, the best way to change your health is to go through your
own biohacking, your own personal discovery process where you start to connect the dots
between what you eat and how you feel. That's why food journaling is the single biggest
tool that you can use to change your health.
In fact, the study shows that people who use
a food journal actually lose twice the weight as the people who don't, that simple tool. And I believe you actually need to physically
write it down because there's something about connecting your hand to the paper that makes
it real. So as I was looking at this, I went, "All
right. I keep seeing these foods show up." And what I'm going to do this afternoon in
the workshop is go through how easy it is to pull these out, what's really going on.
And it's all around something called leaky
gut. And leaky gut is when your gut wall becomes
more permeable and this can happen due to stress, due to gluten. Gluten actually elevates a protein in your
gut that makes your gut more permeable. Stress is the number one thing that makes
your gut more permeable.
Pain medications make your gut more permeable. Fructose makes your gut more permeable. Fruit is a not a free food. It's not a hall pass.
Juice is not a health food. Apple juice has more fructose than a Coke. We're giving our kids apple juice and wondering
why diabetes is an epidemic. Fructose is crazy.
It's a sugar and it can only be metabolized
by the liver. So when you eat fructose, it seems cool because
it doesn't raise your blood sugar. But because it doesn't raise your blood sugar
it doesn't trigger any of the satiety signals either. Instead it goes straight to the liver and
starts making fat and when it does that it makes your gut wall more permeable, too.
And when your gut's more permeable, again,
due to stress, due to fructose, due to gluten, due to GMOs, due to pain meds, if you're eating
the same foods every day, which we tend to do, gluten, dairy, corn, soy, eggs, peanuts,
and you're not digesting well because you actually forgot to chew or you've got lower
stomach acid because you're 30, you're older or under stress, those food particles go out
in circulation where they've no business being and your body launches an immune attack and
creates these antibodies that grab on to them, create immune complexes. And if you're eating the same thing every
day, these start to store up in places, creating all those symptoms I talked about, the joint
pain, the headaches, the fatigue, the brain fog. And here's the worst part of it. If you don't eat that food one day, the antibodies
are still there because your body's going, knowing it's coming again and you actually
start to crave the very food that is hurting you.
So if you're sitting here thinking, "Gosh,
I crave dairy.Maybe I need it. My body must need that." No, that's not the case at all. It's because you have an immune response to
it. So again, here are some of the most common,
common signs of food intolerance.
Now, here's the challenge with these. These are what we're taught to think of as
normal. If you go to any drugstore and you look at
all the different things over the counter, they're all things for gas and bloating, digestive
issues, headaches, pain. I've seen people turn around chronic pain
in days simply by pulling gluten out or one of these issues, dairy, or eggs.
And what's amazing here is that going through
this personal discovery process that I've talked about can happen in a matter of weeks. Because as you start to pull these foods out,
and I always give people a heads-up on this, with these foods when you pull them out, the
first thing that happens is you start to crave them which is awesome. Did you hear me? It's fantastic if you're craving cheese. It's fantastic if you're craving bread because
then you know that you're going to get an amazing response.
If you're listening to me right now and going,
"Oh my gosh, she just mentioned everything in my diet." Right? If you're thinking like, "Shit. That's everything I eat," awesome. You're going to have an amazing response. And I'm not telling you that all of these
foods are your issues but 90% of the people and we've had over a million people do this
program, 90% of them have something on that list that's an issue.
Leaky gut is so common now. So I dare you to do it because it's just three
weeks and can we agree that we can do anything for three weeks? - [Audience] Yes. - Right? Because if you can't pull gluten out for three
weeks, there's definitely a problem with gluten and I see amazing things happen in three weeks. Now, the challenge is these foods hide everywhere
especially if you're eating anything that's processed, they use gluten, they use corn,
they use soy, they use dairy in all of these things.
Now, this afternoon I'm going to go through
where all these foods hide and why each of these foods can be an issue. Now, you may go through this process and go,
"You know what, I can eat eggs, they're fine." When I went through the process initially
I couldn't eat eggs and after three months of healing my gut, I was good with it as long
as I was eating good eggs. Because you're not just, "You are what you
eat, you are what you ate." So if you're eating eggs from chickens that
are fed soy and corn, it's a whole different thing than if you're eating eggs from chickens
that are running around the farmyard eating what chickens eat which apparently is everything. So there's simple swaps and this is how I
built my program because what I found early on as a nutritionist is that you do not give
people great ideas of what to eat and you just pull food out.
Nature hates a vacuum so they actually come
up with even worse things than the first things that they had. And also, as you're going through this, I
talked about reactions due to immune response. But there's also reactions due to hormonal
issues and reactions due to genetics like true celiac disease or gluten intolerance
or lactose intolerance. But what makes this super simple to do is
you go through, just like Vishen talked, to have everyone start the day with a shake because
I find one of the biggest places we tend to blow it is at breakfast.
And let's think about what was on that big
breakfast buffet this morning, like, the big thing of honey. That's like a vat of honey, right? And by the way, honey, it's all natural, right? It's sugar. It doesn't matter if it's natural. It doesn't matter if it came with little white
stuff or if it's there.
Your body takes it in, it's the same thing
once it gets into your mouth. So I looked at the breakfast buffet and there's,
like, all this jam, all this Nutella, all this bread, they had Cocoa Puffs here. Did anyone have the Cocoa Puffs? No one's to admit to it? My fiance wanted to have the Cocoa Puffs but
he knew he was being watched. I was like, "Don't do that." But if you look at so many of those things,
the obvious things like the donut, the less obvious like the muffin, think about a muffin.
If you took a cupcake and you took off the
frosting, what do you have? Right? You have a cupcake. So you look at what people are having for
breakfast and most of what people are eating for breakfast is dessert. It's the easiest way to start blowing it because
when you have dessert for breakfast, the cereal with milk, the bread with jam, you get your
blood sugar going up. And if your blood sugar goes up, your insulin
has to come up and if your insulin comes up, your insulin says, "You know what, we got
to get your blood sugar back down," because blood sugar is toxic when it's elevated.
In fact, one of the crazy things now we know
is blood sugars over 90 consistently which I look at a lot of fasting blood sugars and
that's starting to become the new average, you've like five times the rate of dementia. It's one of the biggest things going. Yeah, crazy. So you look at that and you go, all right,
if you start the day that way, insulin doesn't move fast.
So the minute blood sugar comes down and insulin
is still up, the doors to your fat cells, they're locked. So you think at 10 in the morning, "You know
what, I'm supposed to have a snack." It's that whole thing that started about 20,
30 years ago when we pulled fat out of the diet where we started eating a higher carbohydrate
diet and we started to have all those unstable blood sugars. And people said, "You need to eat every two
to three hours to keep your blood sugar stable." Well, all that happens when you eat every
two to three hours is you keep your blood sugar up. And if you keep your blood sugar up, you're
setting the stage for a lot of diseases, diabetes, heart disease, cancer.
Big problems. So what you want to make sure of in the morning
is that you're starting the day with what I call the trifecta here of healthy fats,
lean protein, lots of non-starchy vegetables and gluten-free low-sugar impact carbs. Now understand that all carbohydrates except
for fiber turn to sugar. We've gotten obsessed in the U.S.
About no
added sugar and people are buying these jams and I go, "That's all sugar." And in the U.S., We can actually put things
that say, "No added sugar and we can use fruit juice concentrate,"which apple juice concentrate's
worse than pretty much anything out there except for artificial sweeteners. So if you're eating a piece of bread, your
body is turning it into sugar. It's just a matter of how quickly that's happening. So you want to make sure that as you're eating
carbohydrates, you're eating ones that your body has to work hard to turn into sugar,
not mainlining sugar.
So back over to this real quick. Let me run through some very simple things
so you can start to see how easy this is. If you're used to eating corn tortillas, you
can do a brown rice tortilla, you could do a lettuce wrap, you could do a coconut tortilla
which is my personal favorite. If you're doing soy sauce, coconut aminos
work great.
Peanut butter, and you can do almond butter,
you can do macadamia nut butter, you can do cashew butter. If you're doing a burger bun, you can do an
animal style burger. If you're doing white potatoes, you can do
sweet potatoes or better yet, butternut squash. If you're doing pasta, you can do spaghetti
squash or Shirataki noodles.
If you're doing skim milk, coconut milk, or
almond milk, very simple things. And what's interesting is, as you go through
this process, so much of what we do every day is just habit. Right? You tend to eat the same thing for breakfast,
the same thing for lunch. It's a little different when you travel but
all this is, is changing your habits.
It's generally about a 10% shift that makes
a massive change. I like to say these little hinges swing big
doors and the reason they have people eat from the plate, is because there's a hormonal
response when you eat in a balanced way. It's why higher-fat diets make so much more
sense because you can't eat a high-protein diet. Your body can't assimilate all that and if
you eat a high-carbohydrate diet, you're going to be driving up blood sugar and insulin which
means you're going to be wanting to eat every couple of hours.
And what happens when you eat that way over
time is you actually turn your body into being a sugar burner and requiring eating every
two to three hours. If you're one of those people that can't go
more than two to three hours without eating, you've turned yourself into a sugar burner. If you're one of those people who cannot lose
weight off your waist, that's a sign of a sugar burner. You want to move yourself back into being
a fat burner where you can easily access stored fat for fuel and go five to six hours before
you need to eat again.
Super critical and that starts with eating
by the plate, which means clean protein, things like grass-fed beef, wild salmon, pastured
pork and chicken, healthy fats, avocado, coconut, raw nuts, and seeds. Non-starchy vegetables and then slow low carbs,
things like wild rice and butternut squash, pumpkins, berries, and fruit goes in there. And that's one of the things I actually did
a podcast on, a rant on fruit is not free food because somewhere along the line we got
this idea that we could eat as much fruit as we want. Not the case.
Fruit, one or two servings a day and when
I take people through my sugar impact diet, I actually take it down for two weeks down
to nothing. Because, the more fructose you eat, the better
your body gets at taking it straight to the liver and making fat and digesting it. And you do not want to be good at making fat,
right, I'm assuming? - Right? - Right. Right.
- Right? Because if you want to be good at making fat,
I can totally tell you how to do that one, too.We can hack that one. I had to do, one of my celebrity clients,
I had to help them get ready for a Broadway show where they had to lose a lot of weight,
then they had to gain a lot of weight. So I've always been fascinated by that. That's a super fun job to have because you
want to make sure it's not just like, "Let's get you losing all your muscle and then adding
all your fat." Let's do it the right way.
But you can. If someone needed to gain 50 pounds of fat,
you could do it very easily. Have them drink a ton of apple juice. You'll think about that if you were having
apple juice as the afternoon snack.
When I was putting together the sugar impact
diet, I was about ready to tell people to not even eat apples anymore, that's how much
I went off the rails with this. But apples are okay because of the fiber and
the nutrients in them, but not five of them which is what you would do if you had apple
juice. So when you eat this way with this plate which
is a higher-fat, lower-carb, not no carbs, lower carbs. I find people when they go on a super low-carb
or no-carb diet, especially women their cortisol tends to come up and they start to have higher
elevated fasting blood sugars.
And especially if we start to eat some carbs
at night, it can help us sleep better and help men with testosterone. So this is not no carbs, it's not very low
carb. It's a balanced carb, the right amount and
when you eat this way you have a great hormone response. And again, remember food is information.
This reduces inflammation, keeps blood sugar
stable, allows you to go four to six hours before you need to eat again. You don't have cravings, you can think straight. How does that sound? Do you want that? - Yes. - Okay.
Because we try to do that with so many other
things and it actually all starts with food. Food's the ultimate reset to me. Like, go figure out what else is wrong because
all people say, "You know, JJ, I can't lose weight." And it all starts with food. Then we can start to talk about what you need
to do with exercise because that's the next thing I see people doing wrong.
It's like they can't lose weight. When I was on Dr. Phil , I was on that for
two years, and one season, we did this weight loss challenge and the people who lost the
weight loss challenge were the people who insisted on doing the LA Marathon. And it's funny because you look at marathon
runners and they tend to have the same muscle mass as couch potatoes, very high-stress thing
to do.
So along with eating correctly, the right
types of foods, it's also important when you eat which Dave alluded to yesterday. And one of the things that we know for sure
is that if you can get yourself a good 12 to 14-hour fast, because I'm always looking
at what are these simple hacks that you can do that make a big shift? Like starting the day with a shake rather
than dessert. Like making sure you get a nice 12 to 14-hour
fast between dinner and breakfast, major difference. Chewing your food actually makes a major difference,
too.
That's a big one. Back when I was a trainer I used to have to
always eat on the run and I discovered one day that I wasn't even chewing. I was just eating things and just so very
careful chewing of food. But getting up in the morning, eating within
an hour.
I used to say eat within an hour of waking
up, I've kind of said an hour or two of waking up. I find with women especially if we go too
long, we start to get a little bit hangry. Anyone? I was speaking at Dave's conference two years
ago and a bunch people came over after I talked and we were talking about, you know, the difference
between men and women in intermittent fasting. Because when women intermittent fast, we actually
can become infertile but we also become just mean in general, you know.
But guys were meant to go out in the wild,
go get stuff, bring it to us, right? And we have babies. We are wired differently. We're like, we've got intricate systems. We're Teslas, they're VWs, it's very different.
So women, an hour or two, you know, when you
get up in the morning. Quite often, I will just do a simple, I mean,
every single day I start the day with a shake. One time I don't have it is here because my
NutriBullet blows up when I'm traveling overseas. But a simple shake with a good, clean protein
source, some healthy fats, some fiber, easy to do and I throw in vegetables, too, because
you can't even taste them.
And then you want to eat every four to six
hours. Again, right now if you're one of those people
who's fallen into that trap that you're supposed to snack and you're supposed to eat every
two to three hours, which by the way the snacking industry created that for us. Like there's a reason we have the little snack
packs and stuff. Okay, this was a created thing.
We do not need to eat this way. We're not supposed to eat this way. Four to six hours. So then you stop eating three hours before
bed.
Now, any other place but here that doesn't
mean go to bed later. And the normal situation, we're getting or
going to bed at like 10, 11 and getting 8 hours of sleep. All bets are off here, forget it. Okay, however what you can do here is have
dinner and then go dance your ass off.
- Yes. - Perfect, right? But stop eating. There is no snack after that, nothing. Okay? I don't want to see someone around Old Mykonos
Town getting some, like, baklava at midnight.
I am watching. I will be lurking around there. Now, what happens when you do this and this
is what's so powerful because has anyone ever done this, like, "Oh, I had a bad day yesterday."?Anyone,
ever feel like...And beat yourself up, just kick your own butt, right, "And I will never
do that again. I'm awful, I suck," all that, like, internal
dialog that doesn't help at all.
When you go through this process where you
pull those foods out for three weeks, 100%, what I'll talk about in the workshop is it
has to be 100%. Because even a little bit can trigger a firestorm
of inflammation and set those cravings up all over again. When you do that, it allows you to connect
the dots because what happens at the end of three weeks is you go back and you check in
with each food one by one every couple of days and you see how you feel. And you know what, it's a very different conversation
when you know that when you eat a muffin in the morning, your joints hurt all day long
or that you, like, have to go to sleep in an hour or you can't focus.
I mean, your face breaks out. You don't go, "You know, I think I'll have
a little bit of that." Because now you've connected the dots between
what you're eating and how you feel and it's shifted the conversation and put the power
back into your hands. It's an amazing discovery. And it is a discovery that allows you to really
take your health back.
And one of the things that I'm passionate
about is that I believe that we, just like Robin talked about yesterday, need to be the
CEO of our own health, like I did with my son in the hospital. Because I decided, "You know what, I'm in
charge here." Right? "I am the CEO of this one.I'm going to take
this back." The number one thing I see everywhere is that
we're being held back in some way by our health and that changing this is as simple as changing
what's at the end of your fork. And the biggest thing I want to leave you
with is if you've heard this now, you can't unhear it. So think about what in here you can take away,
whether it's eating by the plate, stopping eating and giving yourself the 12 to 14-hour
fast, pulling out the seven foods, starting the day with a shake.
Because one simple shift can swing the big
door and make sure then that you're ready, whether it's an amazing opportunity or that
you have to step up into something that you had no idea that you could handle. One of my favorite mentors said to me, she
goes, "You know, JJ, never wish it was easier. Make yourself stronger." And that's what we've done and that's why
my son is today out there big in the world. Thank you.
Washington, DC and cherry blossom trees are the desirable regions for a romantic weekend getaway. Spring is at ultimate on its approach. After months of staring at ahead to the sunlight to pop out and the temperature to be warmer, it in fact is at ultimate very best sort here. Join the lots of 1000s and 1000s of the several laborers and welcome spring with the blooming plant life on the National Cherry Blossom Festival.
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The National Cherry Blossom Festival takes vicinity contained in the city, surrounding the Jefferson Memorial on the Tidal Basin. One of the first concerns you will most likely nearly evidently love to do in your romantic weekend getaway is to favor an early morning stroll and picnic on the Tidal Basin to save away from the push of the gang. You can bring up your personal breakfast and get pride from one some other's commercial and the extraordinary weather. After this, employ out a 2-passenger paddle boat for not up to $eight per hour and look on the Jefferson Memorial and Japanese Cherry Trees from the water. Or, in case you need to grasp more on the subject matter of the historical preceding of the cherry blossom trees and the pageant, you will most likely nearly evidently have a Cherry Blossom Tour with a National Park Service Ranger devoid of charge! If you continue to have ample time quicker than the scheduled travel contained in the morning commences, take the three-hour City Scooter Tour to hunt out out the memorials and monuments alongside the Tidal Basin and National Mall.
From the first to the very ultimate day, the National Cherry Blossom Festival has specified cases for every one to get pride from. The Opening Day Festivities is a day-lengthy travel with dozens of movements, specified performances and ceremonial speeches by the city officials and other dignitaries. Other movements consist of routines competitions, tree planting, art screens, continue to be screens and cultural performances, martial arts demonstrations, the Washington Savoyards' rendition of The Mikado, fireworks exhibit on board the Spirit Cruises, marching bands, a Gala Dinner Cruise and more! Whatever weekend you make a resolution upon to have your romantic getaway, you might be each certain to uncover whatsoever entertaining so which you'll be able to also do mutually.
The National Cherry Blossom Festival Parade is the largest travel of the year in Washington, DC. It would most likely nearly evidently maximum maximum likely be an competent romantic weekend getaway to to the contrary expertise it. The parade is composed of adorned floats, meaningful colourful balloons, clowns, antique cars, horses, marching bands from resolution schools across the nation and celeb performances or appearances.
Experience a novel fashion of facet road social gathering on the Sakura Matsuri Japanese Street Festival. It is unquestionably one amongst the secret primary cases of the National Cherry Blossoms Festival, and the greatest Japanese facet road gathering contained in the total state. Have a look on the one-of-a-sort Japanese gardening exhibit and floral arrangement from the screens of Japanese bonsai trees and more. Through this facet road pageant, your romantic weekend getaway will can assistance you be proficient some culinary concepts with a cooking demonstration of Japanese foodstuff. Some highlights of the Sakura Matsuri are koto music, classical and folk dances and taiko drums performances, martial arts demonstrations of disciplines that originated or are evolved in Japan, Japanese arts and crafts, Japanese Beer Gardens that comprises the Kirin Ichiban beer and more.
Of route, romantic weekends are normally no longer total devoid of romantic consuming. Enjoy specified ingredients at any of Washington's Cherry Picks, a host of eating places spherical Washington, DC that upload cherries to their menu and to their recipes contained in the route of the National Cherry Blossom Festival. Then, take your better half for a horse-drawn carriage travel. A lot of couples radically make a resolution upon this romantic approach to get pride from the cherry blossoms, that's the explanation reservations are exceptionally encouraged for this.
The National Cherry Blossom Festival is an expertise to depend. The fragrance of the cherry blossom trees and the entire other plant life that bloom in springtime are the fashion of aroma desirable for a romantic weekend getaway.
Hunan foodstuff stocks many commonalities with its close to, greater smartly-regarded cousin, Szechwan cooking, Both cuisines originate within of the Western discipline of China. The weather there's sub-tropical humid and warm adequate to encourage utilizing fiery spices to coaching cool the frame, and to require immoderate spicing of foodstuff as a preservative. With comparable weather, the 2 regions also proportion many additives rice is a necessary staple in each single diets, and chili peppers are an excessively indispensable portion of extreme dishes. The two types of regional foodstuff are comparable adequate that many eating places and cookbooks lump them in combination beneath Western Chinese cooking or very important dialogue to each single as Szechwan foodstuff.
There are many the several indispensable permutations, even with the reality. Hunan cooking is, for one element, even greater fiery than maximum Szechwan dishes. Szechwan dishes mainly encompass chili paste for rubbing into meats, or adding in sauce. Hunan cooks encompass all of the dried chili pepper, with its intensely spicy seeds and rind.
The permutations within of the true land of the 2 regions also has an outcomes at the permutations of their foodstuff. The Szechwan discipline is mountainous jungle, with little arable land for farming. The Hunan discipline, by distinction, is a land of sentimental rolling hills and slow rivers. Because of its fertile hillocks and valleys, the Hunan discipline has entry to an tremendous latitude of additions that arent reachable to Szechwan cooks. Seafood and pork are each single manner greater customary in Hunan cooking, as are many vegetables.
The land, and the hardships on the subject material of it, also ship the Hunan greater time to be counted of foodstuff. Hunan cooking sides elaborate and time-consuming preparation time. Many dishes start off their preparation the day formerly than they're to be served, and should easily smartly be marinated, then steamed or smoked, and lastly deep-fried or stewed formerly than they attain the desk. The same understanding is paid to the preparation of additions, and it be going to be declared that Hunan foodstuff is the maximum gorgeous to the attention of all Chinese cuisines. The structure of a foodstuff in a phenomenal recipe is incredibly smartly as indispensable as its presence within of the closing dish. Hunan cooks are specialists with the knife carving fanciful shapes of vegetables and fruits on the style to be used in making all set meals, or to plenty up-to-date them.
Hunan foodstuff is understood for its use of chili peppers, garlic and shallots, and for utilizing sauces to accessory the flavors within of the additives of a dish. It purely is now not infrequent for a Hunan dish to play at the contrasts of flavors warm and bitter, sweet and bitter, sweet and warm pungent, spicy and deliciously sweet all of a unusual. Hunan cooks are noted for his or her energy to create a symphony of flavor with their additives. A classic instance is Hunan spicy pork with vegetables, wherein the pork is first marinated in a single day in a citrus and ginger aggregate, then washed and rubbed with chili paste formerly than being simmered in a pungent brown sauce. The culmination is a meat it be miles meltingly soft at the tongue and adjustments flavor similtaneously you get joy from it.
More and greater, eating places are starting to kind out the 2 cuisines, and Hunan foodstuff is entering its own. Crispy duck and Garlic-Fried String Beans are taking their location alongside Kung Pao Chicken and Double Cooked Spicy Pork. But there's now not any clash between the 2 for a location of honor between Chinese Regional cuisines as a alternative, there are purely winners the diners who've the enjoyment of sampling each single.
