Celebrity chef, Bobby Flay, is most commonly attributed with burgers and barbecues but since losing around 15 pounds after a few simple lifestyle changes, Flay has started to promote healthier recipes.
The 46-year old does not even have calorie counts on the menu of his burger chain, Bobby's Burger Place, but to lose wait he believes he doesn't need to count calories. When I go to a restaurant I just eat three quarters of what is on my plate, that cuts my calories intake by 25 per cent, he says.
Flay hasn't done anything drastic like cutting carbohydrates or under going a wait loss program like Weight Watchers, instead he has cut out fast food from his diet and tries hard to make sure he exercises to be able to eat.
If it doesn't taste good I won't eat it and I have cut eating late at night after working hours with my colleagues, he said.
Flay is 5 foot 11 inches and weighs 172 pounds, the Washington Post reported. According to nutritionist Katherine Tallmadge, even changes this small that only make a person lose a small amount of weight can make a dramatic difference on their health in the future.
Make some small changes, Tallmadge told the Washington Post, and within a few weeks you feel on top of the world. You haven't lost that much weight, but the behavior changes are making you feel better.
Meanwhile, the Food Network chef has brought out a new cookbook called Bobby Flay's Bar Americain Cookbook. In the introduction of his 11th cookbook he writes, I often tell people that when I see a map of the United States, I don't see states, cities and towns - I see ingredients.
The book offers 110 truly American regional recipes and ingredients. There are healthy salad and meat dishes as well as tips on making apple butter, stocks and different sauces.
Here's one healthy recipe from the book:
Recipe: Chopped Apple Salad1
Chopped Apple Salad
For the salad
4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads of Belgian endive, thinly sliced crosswise
1 1/2 cups coarsely chopped walnuts, toasted
1/2 pound blue cheese, crumbled (2 cups)
For the Pomegranate Vinaigrette
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1-tablespoon honey, or more to taste
Kosher salt and freshly ground black pepper
2/3 cups extra virgin olive oil
To make the salad: combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl.
To make the vinaigrette: whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
To assemble: add the vinaigrette according to taste and toss to coat. Season with salt and pepper.
Serves 6 to 8.