I’ve implemented my own weight management program. Not that long ago, I spent some time on the 4 Hour Body Diet (4HB). 4HB is designed to put your metabolism into temporary overdrive through frequent ingestion of high-protein foods. That approach is great if you’re hoping drop a few pounds beforeRead more
I started the “Slow Carb” diet explained in Timothy Ferriss’ book, The 4-Hour Body, at the beginning of April. I weighed in at around 190 pounds with a BMI of 30. The diet is not designed to be fun, but rather to “hack” your metabolism and trick it into burningRead more
I’ve been on Tim Ferriss’ Slow Carb (4-Hour Body) Diet for four weeks now. When I blogged about it two weeks ago, I had lost about seven pounds. I was pretty happy with my momentum and thought things would get even better over the next two weeks. I was wrong.Read more
A couple of weeks ago, I started the “Slow Carb” diet from Timothy Ferriss’ book, The 4-Hour Body. The key selling feature of the book is that the diet supposedly “hacks” the body, or more specifically, the metabolism. By following the simple rules of the diet, you can trick yourRead more
I’m eating lots of protein in the mornings as part of the 4-Hour Body diet. I have to start my day off with a large helping of legumes, beans, eggs, or greens. The best way to combine several of these ingredients are with fritattas and huevos rancheros. This fritatta recipeRead more
I’ve tried a few times to make a beef variation of Mexican carnitas, which are typically made with pork shoulder. I’ve had some success, but the dish always lacked the depth and richness I had in mind. I found a recipe for Mexican Braised Beef that seemed like a decentRead more
It took me years to perfect my chicken carnitas recipe. Some batches came out dry, others came out greasy, but most were just bland. What’s funny is that the best-tasting version I eventually settled on is also the easiest to prepare.
The wife and I have been making carnitas for years. My recipe has evolved over time. It’s based on one I saw in Bon Appetit. It’s really easy and makes a great meal.
The market had bunches of parsley on sale this weekend, so I decided to make a chimichurri sauce. Chimichurri is kind of like the Argentinian version of pesto, except they put it on everything. Ketchup is probably a more apt comparison when it comes to usage. The authentic version makesRead more