Easy Meals to Make You Thin
GET MY FREE INSTANT POT COOKBOOK: chefaj.com/instapot-download
------------------------------------------------------------------------------------
ORDER MY NEWEST BOOK - SWEET INDULGENCE
amazon.com/Chef-AJs-Sweet...
MY LATEST BESTSELLING BOOK:
amazon.com/dp/1570674086?tag=o...
------------------------------------------------------------------------------------
Hi! I'm Chef AJ, the author of the bestselling book The secrets To Ultimate Weight Loss. I was obese for over 50 years of my life. I am now 62 and have kept off the 50 pounds I lost for over 10 years. Here is what I ate to lose weight, and still eat today to maintain my weight loss. The recipes are provided below.
I would like to thank Dr. Alan Goldhamer, Dr. Doug Lisle and Dr. John McDougall for teaching her how to become a "skinny bitch." You can watch my whole story here:
youtube.com/watch?v=CbyCJY7AC4...
STUFFED TATERS
The possibilities of this yummy meal are virtually endless.
Start with the potato of your choice (Russet, Yukon Gold, Sweet, Japanese, Hawaiian, etc.) and cook it your preferred method (bake, boil, steam, pressure cook or even microwave).
Stuff with your favorite legumes, beans and veggies in any combination or top with your favorite soup or chili.
Add your favorite condiments.
Here are my favorite combinations:
STUFFED MEXICAN POTATO
Pinto beans and corn topped with pico de gallo (page 149 of UNPROCESSED) and fresh jalapenos. Add guacamole and/or olives for the rest of the family.
ORANGE IS THE NEW BLACK POTATO
Black beans and either steamed broccoli or kale stuffed in an orange sweet potato. Sometimes, I add my own homemade salt-free sauerkraut on top.
All of these are also great over a Baked Yukon Gold or Sweet Potato:
Saucy Glazed Mushroom - The Chef and The Dietitian ep. #36
Smokey Chipotle Corn Salsa - The Chef and The Dietitian ep. #37
Split Pea Soup - The Chef and The Dietitian ep. # 51
Red Lentil Chili - The Chef and The Dietitian ep. #56
All of these toppings are also good over brown rice, polenta, quinoa and even baked tortilla chips (The Chef and The Dietitian ep. #30)
RAINBOW FIESTA RICE
You can purchase all the ingredients for this festive dish at your local salad bar if you don't want to cook the rice or make the salsa.
One pound cooked brown rice (approximately 4 cups)
One cup pico de gallo salsa, or more to taste (Page 149 of UNPROCESSED) or your favorite salsa
1 can salt-free black beans, rinsed and drained (or 1.5 cups of cooked beans).
2-4 cups of mixed vegetables (or your favorite salad bar fixins') - For a rainbow effect, I likes to use shredded carrots (orange), corn (yellow), peas (green), red onions (purple) and the salsa is red.
Mix all ingredients together in a large bowl and chill. If you can't wait, well, then go ahead and eat it warm or at room temperature.
QUICK TAKE-OUT MEAL
Available almost anywhere.
Steamed veggies and brown rice. Restaurant sauces are loaded with fat, sodium or both, so take it home and make it delicious by adding your own low-fat sauce, like Yummy Sauce:
youtube.com/watch?v=i5uz-VWtM9...
Thanks for watching and Happy Eating!
Thank you for watching my video. If you like what you see, please subscribe and never miss a recipe YouTube.com/c/ChefAJ
To see my favorite products that I use in my videos please go here: Amazon.com/shop/ChefAJ
I'm Chef AJ and I make healthy taste delicious.
Love & Kale,
Chef AJ
