There's a myth floating around out there that guys with six-pack abs don't like to eat. Nope, they just ain't hungry. They don't even like pizza, burgers, or beer.
Are you flippin' kiddin' me? As a former fatty I could eat the bumper off a cattle truck if you put enough hot sauce on it. Problem is, I really enjoy these visible abs, and I really want to hang on to them.
A second myth goes like this: To remain lean and mean you have to eat small amounts of dry chicken breasts, lettuce, and egg whites all day, though sometimes you can go crazy and have a cheat meal of carrots and tofu.
Hogwash! You can eat filling amounts of tasty food: barbeque, pizza, lasagna, desserts, etc. You can eat a moderate amount of them and keep your abs, or you can eat huge amounts of them and put on some quality mass without turning yourself into a wheezing land whale.
The secret is in how the food is prepared. Cook it up right and just about anything can become healthy and supportive of your physique goals.
Over the last couple of years I've abandoned the microwave and most restaurants and learned how to cook. I ain't exactly Emeril, but I've learned to cook well enough that my dinner guests often don't even realize they're eating healthy grub (and not just because I slip them roofies).
And speaking of lovely dinner guests, did you know that most young women these days can't cook for squat? Did you know their panties drop like internet stocks in 2000 when you cook them a nice meal?
Oh, now I have your attention, huh? Geez, the things you go through to get a guy to read a cooking article...
Below I'll show you how to whip up some healthy, date-pleasing, damn tasty meals. And if you're a hungry man who likes to eat, take note that you can eat a whole lot of this stuff without turning your six-pack into a keg. Bonus!
Here's what I try to do with every meal I cook:
How do we do this? Simple substitutions and better ingredient choices. So let's get to cookin'!
Most of these recipes are fast and easy, plus they follow all the rules above.
Those are your base ingredients. Here's some topping choices:
Preheat your oven to 450 degrees. Place whole wheat crust on a perforated pizza pan (makes it crispier) and spray crust with Pam organic olive oil. Add sauce and tomatoes, then the cheese, then the topping. Sprinkle a little more cheese over the top.
Lower oven temp to 425 and bake 8 to 12 minutes or until top begins to brown. Sprinkle with low-fat parmesan cheese or red pepper flakes if desired.
Note what we did here. Every ingredient has been chosen carefully. They all have less overall calories, less sugar, less fat, etc. The result is a pizza with around half the usual calories, but your taste buds probably won't even realize it.
Pork gets a bad rap, but it's okay occasionally if you buy a super lean cut then trim off any excess fat. In fact, lean pork cuts are similar in fat content to skinless chicken.
Here's a super simple recipe. You'll need a slow cooker or crock pot for this one. Just borrow one from your granny.
You can adjust the amounts you want here. Doesn't matter much.
Toss it all into the slow cooker (pineapple juice too) and cook on slow for 6 or 7 hours or on high for around 4 hours. When the pork is so tender it's falling apart at the touch, it's ready to go. When your date crawls across the table to help you with that BBQ sauce stain on your shirt, she's ready to go.
This is basically pudding mix, milk, and protein powder, but call it a "super fancy French dessert" and women will show you their thong preferences. Cross your fingers for Vicky's double-string. Tasty.
Blend the milk, pudding mix, and protein powder together. Pop it into a bowl or glass and chill. It's ready to eat in ten minutes or less.
If you're using a clear glass and serving to a luscious female, layer in the other ingredients: a layer of pudding blend, a layer of berries, another layer of pudding, etc. Top with nuts and whipped cream if you want. Just remember to save some whipped cream for later.
Another great panty-dropper, this is strawberry shortcake done healthy.
Heat oven to 425 degrees. Stir together Bisquick Heart Smart mix, Metabolic Drive, milk, and milled flax seeds. Add some Splenda if you'd like. Whisk until soft dough forms.
Drop 4 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split the shortcakes then fill and top with berries and fat-free whipped cream.
Prepared correctly, you can cut out a ton of the calories and increase the fiber and protein count.
Brown ground turkey in a pan using Pam, then mix with all but one cup of your spaghetti sauce.
Heat oven to 350 degrees. Put the ricotta, Parmesan, and Italian seasoning in a bowl and stir. Spoon your one cup of plain spaghetti sauce over the bottom of a baking dish. (I use those foil throwaway baking dishes because while real men do cook, real men seldom do dishes.) Top with 4 lasagna noodles, then top noodles with 1 cup of the ricotta mixture. On top of this, sprinkle 1 cup of mozzarella.
Now layer on a cup of your spaghetti sauce/browned turkey mixture. Add 4 more lasagna noodles, the rest of the ricotta mixture, and the last of the spaghetti sauce/browned turkey. Finish up with a final layer of mozzarella. Make sure all the noodles are covered with sauce or cheese.
Bake 40 to 45 minutes, let cool for 10 minutes, and eat up. (This same rule applies to horny, angry women.)
I used to not care a bit about how food looked. And if I'm cooking for just myself I still don't. But if you're cooking for someone else, you have to remember that presentation – how the food looks and how it's served – makes a huge difference in how the taste will be perceived.
Note how the dessert above is served in a wine glass. It'll "taste" better that way than if you serve it in a faded old Cool Whip container. Really. Get some good tableware too and ditch the Tron collector plates, geekboy.
I gave you five sample recipes to try, but you can lean-up just about anything using substitutions. Invite a cute gal over or surprise your wife. If you're feeling froggy, do both. They'll appreciate these healthy meals and the man who cooked them!
Note: Special thanks to Sandy Joyce who helped out with some of these recipes.
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