Dear Friend,

You probably know this- One of the healthiest things you and I can do at home is cook, for ourselves, and those we love.

Research supports this, but we don’t need science to tell us the obvious;

When you and I cook at home, doing it out of love, the food tastes better, and is better for us.

That's why I spend much of my time as a wellness speaker and life/health coach encouraging my clients and audience to heat up their frying pans, drizzle them with olive oil, and cook their way to health and love. In fact, I post more about food than just about anything else (check out my SM below) because food has a way of bringing us together.

So, I want to share two ways we can cook healthier, and most important, deliciously!

Check out my top 25 cooking tips below
If you’re local to Clifton, NJ, join me this Thursday as I make Shrimp Santorini! Click on flyer to RSVP

Your INvited

25 Of My Best Cooking Tips

1 Let meat come to room temperature before cooking.

2 Dry meat before cooking, and don’t crowd the meat when trying to grill, sear, or brown. Otherwise the meat will steam.

3 Measure, chop and prep all ingredients before cooking,

4 Cut extra ingredients and store in containers in the fridge. On Sunday, wash all your greens, cut & put in glass containers for the week.

5 Generally, roast meats at low oven temperatures (250 – 300 degrees F) for 2 – 6 hours for maximum tenderness.

6 Generally, roast vegetables like potatoes and broccoli at high oven temperatures (375 – 500 degrees F).

7 Herbs – ratio of fresh herbs to dried is 3 to 1. For example 1 tablespoon of fresh oregano would = 1 teaspoon of dried.

8 Try to use fresh, in-season herbs to improve flavors. Store fresh herbs in vase with water or in the fridge.

9 Use extra virgin, cold pressed olive oil as your primary fat source for flavor and nutrition. Cooking dulls the flavor of olive oil, so reserve some for drizzling over your finished dishes.

10 Use a good quality balsamic vinegar. How do you know? Look for “traditional” on the label, with only 1 ingredient – grapes. It will be thick, syrupy and sweet. Avoid added sugars.

11 Always use a sharp knife.

12 Cook with the wine you like to drink.

13 Clean up as you go.

14 Which potatoes to use?

Baking potatoes: course skin - Russets or Idaho, good for baking, mashing and frying.

Boiling potatoes: waxy skin – Red, Gold, Yellow. Good for soups, casseroles, potato salad, roasting, and barbecuing.

15 For the best roasted potatoes, boil waxy potatoes in chicken or veggie stock until done, drain, toss with olive oil, season and roast on 500 degrees F till colored and crispy.

16 Choose recipes and meals with foods that are in season.

17 Puree vegetable soups for creaminess without the cream.

18 Serve and keep food warm for best flavor.

19 Use the freshest, best ingredients you can find. Your food will taste better, guaranteed.

20 Salt – I use sea salt, freshly ground, for most dishes, except when grilling or making a rib roast, when I use kosher salt. Kosher salt is more course than table salt. I don’t use table salt because it may not be pure salt.

21 Use natural sweeteners like honey, agave, or pure cane sugar. Avoid artificial sweeteners. Try cinnamon as a no- calorie sweetener.

22 Mustard: I recommend authentic Dijon, French and grainy stone ground with no additives or preservatives.

23 Typically, I use red onions for salads & dressings, yellow onions for cooking, and Vidalia or Spanish onions for grilling.

24 Cook pasta al dente; which means toothy, not mushy. The sugars dissolve slower in your body keeping blood sugar steady.

25 Cook With Love ❤️.

Happy cooking!

All my best,

Peter

Contact