Cooking Rules

Rules to develop a sustainable and healthy practice of cooking.

• Keep it simple. There are only two ingredients you need to cook any dish you want:

  • Something to cook your food in (i.e. olive oil, avocado oil, grassfed and finished butter), and salt.

  • If you want, pepper. But it doesn’t even need it.

• Make the most of your time in the kitchen. If you have to be in the kitchen, make the most of it. Put something in the oven. Something in a pan. Something in a pot.

  • Almost any non-root vegetable can be cooked on a stovetop, on medium - high heat (depending on your stoves settings), in 10 minutes. This includes mushrooms, peppers, zucchini, broccoli and brussel sprouts.

  • Almost any root vegetable can be cooked in the oven in 20 minutes at 425 degrees. This includes carrots and beets.

  • Almost any lean meat (chicken thigh, chicken breast, steak, ground beef, fish) can be cooked in 20 minutes or less in the oven at 425 degrees. This will of course depend on thickness of the cut.

• Use your hand to measure for your plate:

  • Shoot for two handfuls of veggies, one palm size piece of lean protein (chicken, beef, fish), and one thumbs length of fat (4 almonds, 1/8 of an avocado), with every meal.

• Go heavy on vinegar and light on olive oil (any oil) when dressing your food:

  • Red wine vinegar, white wine vinegar and apple cider vinegar can be used on anything in almost any amounts.

  • Fig and balsamic vinegars are hiring in sugar and shouldn’t be used as freely.

  • Oil is high in fat and calories, which can both sneak up on you if you’re not careful.

• Garnish generously with salt. If you’re eating whole foods then you’re not getting any salt from your food. You need to add it.