EDITOR'S NOTE: Meet executive chef Michael Davis, a man with a passion for good food and great cooking techniques. As an occasional guest blogger for Diet-to-Go, Chef Davis will teach us what we should be eating and tell us how it should be cooked so we can match his expertise in our very own kitchen.
We're going to Disney!!!
Our dietary goals should be kind of like heading to Disney. You wouldn't just get in your car and head there without doing some planning.
There are so many details in taking a trip like this that you would probably consider: take your car to your mechanic, get your clothes all washed and pack them, make reservations, plan your itinerary, and plan your trip.
Your trip there
This would be broken up into several different stretches and parts would include stops and activities to keep you and your passengers sustained and focused.
Your stay there
This of course would be accompanied by loads of activities and plenty of exciting things to do while at the park.
Your return trip
Basically this mimics the trip to Disney -- except now you'll be a lot more tired and maybe a little sad! But you'll also bask in the joy of heading for home!
A trip like this would be daunting if you thought only of your return trip combined with your trip there but left out the exciting part in between.
You wouldn't leave your house if you thought you were going to drive all the way there and return without some sort of worthy treat in between. Think of how much harder that trip would be to achieve if you didn't have the midway point to reward you.
We need to plan our diets like we would a fun trip.
We need to link several short-term goals to reach a long-term destination. I hate to say it but the achievements need to be rewarding to us... or, at the least, result in a reward.
This type of behavior will keep us going on our diet.
We need to plan our day, then week including snacks and social events. We need to analyze where we started and what happened along the way.
This will help us to figure out what we need to pay attention to our journey to keep us on track so we reach our end goal.
Okay, so now let's head to the kitchen and cook up a hot, satisfying bowl of...
Kansas City Steak Soup
32 oz. beef broth
1/2 cup small diced celery
1/2 cup small diced onion
1/2 cup small diced carrot
1 cup diced peeled potato
1 cup diced cooked beef
1 cup cooked mashed butternut squash
1/2 cup diced red and green peppers
1/8 tsp. thyme
Salt and pepper to taste
1. In a stock pot sauté celery, onions, carrots, peppers slightly until onions translucent
2. Add beef broth, bring to a boil, reduce to a simmer
3. Add cut potatoes and cook until just tender
4. Add butternut squash and cooked beef
5. Adjust seasoning
6. Serve and enjoy!
Executive Chef Michael Davis believes that a creative innovation of wholesome foods is the best approach to eating. Foods unadulterated by chemicals, layered in flavors with a picturesque presentation is at the heart of his cooking. For more information, check out Michael's website, thechefscookingschool.com