Home Blog Anabolic Cooking: Why You Don’t Have to Gag to Eat Healthy

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.

Nutrition Facts (per serving)
393 Calories
46g Protein
14g Carbohydrate
17g Fat

For 200 healthy recipes along these lines, I’d encourage you to check out Anabolic Cooking while it’s on sale at this great price.  If you’re anything like me, you’ll use it a ton.

Sign-up Today for our FREE Newsletter and receive a four-part video series on how to deadlift!


18 Responses to “Anabolic Cooking: Why You Don’t Have to Gag to Eat Healthy”

  1. Marc Says:

    You’re post couldn’t have come at a better time. My wife recently had a baby and we are both looking to get lean for the summer. I have been debating between this book and JB’s PN, especially after your endorsement on T-Nation. Which one do you feel is a better body recomp product?

  2. Jeremy Says:


    Judging form the meatloaf recipe, Anabolic Cooking looks like it will be just as good as Metabolic Cooking. Thanks for the recommendation!


  3. ATtherapist Says:

    I would highly recommend Dr.John Berardi’s PN manual and way of doing things. Definitely a smart choice.

  4. AJ minaker Says:

    I have had this for about a year, love it! I have had to modify some of the recipes but it loaded with great stuff!

  5. Conor Says:

    I’ve taken a peak through that book before and there’s some great stuff it in. Well worth it.

  6. Ashley Says:

    Eric- this post was fate! I have been toying around with the idea of competing in figure competitions until last night. I faced my fear and decided it’s a go. The only thing was, was that with three kids, I wasn’t sure how much of a mother I could be on boiled chicken and broccoli. This seems like a perfect solution. Thanks for sharing!!!

  7. Tim Peirce Says:

    Great timing, Eric. I was just thinking it was getting time to mix up the nutrition a little bit and although I get by new ideas are always welcome.

  8. Adam Harper Says:

    Low fat parm? Skim milk (I’m assuming pasteurized, homogenized, grocery store purchased)? Not eaten prior to the last century or so. Not exactly healthy.

  9. Jon Says:

    I am just one person (single) and also like a lot of things quick and easy. The fewer ingredients the better. From the meatloaf recipe, I don\’t think I would have the patience to make it. Is this typical for the book? Or is there a more simplistic one out there? Thanks. Jon

  10. Josh Says:

    So what is the main difference in the Anabolic Cooking and the Metabolic Cooking books?

  11. Eric Cressey Says:


    Anabolic Cooking is “technically” more geared toward muscle gain, whereas Metabolic Cooking focuses more on fat loss recipes. Keep portion control in mind, though, and they can both be used for either goal.

  12. Keri Says:

    Just made this for dinner!! Added some chopped Celery, diced fresh tomatos, mushrooms and a little BBQ sauce for some extra spice! Minus the cheese..lactose intolerant…so used some vegan non dairy veggie shreds. Still really good!!

  13. Josh Says:

    Thanks Eric. That’s the simple answer I was looking for 😉

  14. Eugene Says:

    Great looking recipe. Going to try this out with my girlfriend this weekend. Do you brown the turkey before putting it in the pan?


  15. Eric Cressey Says:

    Yes, Eugene, we pre-cook it.

  16. Jason Says:

    @ Marc

    The difference between the two is day and night.

    I like Dave’s recipes and use them all the time but with PN you get many more recipes and the best nutrition information around.

  17. Brent Says:

    Only thing I would subsitute here is high fat everything and no wheat. Then it would be perfect!

  18. Sabin Says:

    Have u ever seen lean body lifestyle on YouTube? They have some really good recipes that are healthy too.

  • Avoid the most common deadlifting mistakes
  • 9 - minute instructional video
  • 3 part follow up series