100 Days On The 4-Hour Body Diet
I started the “Slow Carb” diet explained in Timothy Ferriss’ book, The 4-Hour Body, at the beginning of April. I weighed in at around 190 pounds with a BMI of 30. The diet is not designed to be fun, but rather to “hack” your metabolism and trick it into burning fat for everyday energy. I followed the diet guidelines to the letter for two months. Over that time period, I lost around ten pounds of fat and an inch or two on my waist. I plateaued around 180 pounds for a few weeks before starting to lose a little more weight, albeit much more slowly than I had...
Read MoreLearning Proper Portion Sizes On The 4-Hour Body Diet
I’ve been on Tim Ferriss’ Slow Carb (4-Hour Body) Diet for four weeks now. When I blogged about it two weeks ago, I had lost about seven pounds. I was pretty happy with my momentum and thought things would get even better over the next two weeks. I was wrong. I plateaued during the third week in every fitness category I was tracking. I even gained a few pounds. Last weekend, I reread parts of the the book to try to pinpoint what I was doing wrong. When I couldn’t find any answers, I turned to the internet. I didn’t find much there either, so I started...
Read MoreMy Experience With The ’4-Hour Body’ Diet
A couple of weeks ago, I started the “Slow Carb” diet from Timothy Ferriss’ book, The 4-Hour Body. The key selling feature of the book is that the diet supposedly “hacks” the body, or more specifically, the metabolism. By following the simple rules of the diet, you can trick your body into shedding weight without any exercise. Busy people like me become overweight because of poor/excessive eating habits. Exercise can cover up these shortcomings, but it really just treats the symptoms instead of the disease, so to speak. I’ve never actually been on a...
Read MoreHuevos Rancheros
I love huevos rancheros. It’s a good recipe to have in your repertoire if you’re starting the 4-Hour Body Diet because it’s heavy on the protein. However, the recipe needs to be altered a bit to make it 4HB-friendly. As part of my diet regimen, I’ve come up with a great version of huevos rancheros that complies perfectly with the diet. Typically, huevos rancheros is served with fried corn tortillas, cheese, and sometimes sour cream. None of those ingredients are promoted on Tim Ferriss’ diet, so I’ve rearranged the composition of the dish to do without...
Read MoreSpinach, Mushroom & Turkey Bacon Fritatta
I’m eating lots of protein in the mornings as part of the 4-Hour Body diet. I have to start my day off with a large helping of legumes, beans, eggs, or greens. The best way to combine several of these ingredients are with fritattas and huevos rancheros. This fritatta recipe has been my go-to meal for most mornings. It would be better with cheese and tomatoes, but you get used to it the way it is. Spinach & Mushroom Fritatta 2 whole eggs and 2 egg whites, scrambled in a cup 1/2 cup button mushrooms, quartered 1 cup fresh spinach, loosely packed 3 strips turkey bacon, chopped 1...
Read MoreMexican Braised Beef
I’ve tried a few times to make a beef variation of Mexican carnitas, which are typically made with pork shoulder. I’ve had some success, but the dish always lacked the depth and richness I had in mind. I found a recipe for Mexican Braised Beef that seemed like a decent starting point. This recipe came out pretty bland as written, so I changed it up a bit to get the kind of Jalisco flavor I was going for. Ingredients 2 pounds boneless beef chuck roast, cut into two inch cubes 2 large poblano peppers, roasted and skins removed 1 medium yellow onion, sliced 3 cloves garlic,...
Read MoreChicken Carnitas
It took me years to perfect my chicken carnitas recipe. Some batches came out dry, others came out greasy, but most were just bland. What’s funny is that the best-tasting version I eventually settled on is also the easiest to prepare. Here’s everything you need: Chicken Carnitas 1+ pounds boneless, skinless chicken breasts 1 pound boneless, skinless chicken thighs 1/2 can enchilada sauce 3 chipotle chiles in adobo sauce, chopped 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper juice from half of a lime Garnishes fried corn tortillas fresh lime juice chopped...
Read MorePork Carnitas
The wife and I have been making carnitas for years. My recipe has evolved over time. It’s based on one I saw in Bon Appetit. It’s really easy and makes a great meal. Here’s everything you need: Pork Carnitas 3 pounds Boston butt, trimmed and cut into 2 inch cubes 1 large onion, cut into 4 pieces 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dried oregano 1/2 teaspoon chili powder 1/4 teaspoon crushed red pepper flakes Garnishes fried corn tortillas fresh lime juice sliced avocado diced tomato chopped onion fresh cilantro shredded cheese hot...
Read MoreEasy Grilled Flank Steak With Chimichurri Sauce
The market had bunches of parsley on sale this weekend, so I decided to make a chimichurri sauce. Chimichurri is kind of like the Argentinian version of pesto, except they put it on everything. Ketchup is probably a more apt comparison when it comes to usage. The authentic version makes a very strong sauce that needs to be toned down for most Americans. My version does that while staying pretty close to real thing. Here’s everything you need to make the chimichurri sauce: Almost Authentic Chimichurri Sauce 1 Bunch Fresh Parsley, Chopped 3 large Cloves Garlic, Finely Minced 3/4...
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As an experienced marketer and an avid social media user, I keep a hobby blog. It mostly exists as a public scrapbook for my out-of-state family. Feel free to take a look around and see what you like.
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