Anabolic Cooking: Why You Don’t Have to Gag to Eat Healthy
Written on January 22, 2012 at 11:59 pm, by Eric Cressey
One of the coolest parts of my job is that I get a lot of free stuff sent my way to review. My staff and I go through everything that crosses my desk, but to be very candid, the overwhelming majority of it just isn’t impressive…at all. As such, it can also be one of the most frustrating parts of my job.
Fortunately, though, there are exceptions to this trend; I also get some outstanding stuff sent my way, and that’s the stuff that I share in this blog for the benefit of my readers. One such example was Metabolic Cooking from Dave Ruel. This is a healthy cookbook that absolutely blew me (and my wife, Anna, the ultimate judge) away. If you’re interested, you can read my review of it here. While this blog was posted almost a year ago, I still get emails from people thanking me for recommending it. And, Anna and I utilize these recipes all the time.
More specific to today’s post, though, is that Dave just put it’s “sister product,” Anabolic Cooking, on sale for $40 off (more than half off) for this week only.
This e-book has over 200 recipes from a variety of categories: breakfast, chicken/poultry, beef/pork, seafood, salads/soups/sides, snacks/bars, and desserts. It comes in an easy-to-navigate format, and all the recipes utilize ingredients that you can buy conveniently at any grocery store. And, of course, because it’s all about creating health food options, the nutrition information is presented for each recipe.
What excites me above all else, though, is it has a meatloaf recipe!
With Dave’s permission, I’ve reprinted the healthy meatloaf recipe below. I’ve already made it dozens of times, and it’s fantastic.
Dave’s Famous Turkey Meatloaf
Makes 6 Servings
• 2 lbs ground turkey
• 1 tsp olive oil
• 1 diced onion
• 1 tsp garlic (optional)
• 1⁄3 cup dried tomatoes
• 1 cup whole wheat bread crumbs
• 1 whole egg
• 1⁄2 cup parsley
• 1⁄4 cup low fat parmesan
• 1⁄4 cup skim milk
• Salt and pepper
• 1 tsp oregano
1. Cook the onion with olive oil separately
2. Mix everything together in a big bowl, add the cooked onions
3. Put the mix in a big baking pan
4. Bake at 375-400°F for about 30 minutes.