Does your diet make you feel like you are riding a roller coaster? It leaves you feeling up or down. Sometimes you are having fun, and sometimes you could just cry! If this is how you feel, get off the roller coaster and on to solid ground!

What you need is not a diet! A diet is a quick fix that sometimes will help you lose weight, but if you get off the diet, guess what, the weight comes rushing back, and sometimes even brings a few pounds with it! A quick fix is not what you need. You need a lifestyle change! You need a plan for your nutrition! Something with a solid foundation that will not leave you feeling like you are going up and down hills!

The first thing you need to do is realize that there is no quick fix that is going to stick with you. What I mean is, you may lose weight quickly, but it is not going to stay that way. You need to have the knowledge of how to eat, when to eat, what to eat and why. Since you are probably not a nutritionist, how are you going to get this information? How can you educate yourself to know how to eat? Dr. John Berardi has created a system called Precision Nutrition that will teach you everything that you need to know about nutrition. He will teach you about what to eat, when, and why. This is not a diet! This is something that will help you change the way that you eat for life! This will not leave you feeling like you are on a roller coaster ride, but it will feel like you have total control of your nutrition.

So, once you have given yourself the knowledge that you need to get your nutrition in check, I would also recommend Gourmet Nutrition. This is a wonderful cookbook filled with great recipes! It is one thing to know what to eat, but if you are like me, you will also need recipes!

Here is a sample recipe from the cookbook Gourmet Nutrition:

Few meals are as hearty as slow-cooked beef smothered in a red wine sauce. For this recipe, we used a bottle of cabernet sauvignon, given its powerful flavor that is able to withstand 3 hours in the Crock-Pot. If you’re willing to part with a bottle of Barolo, it is the ideal wine for this recipe. However, since Barolo starts at around $30/bottle, most of us would rather use a cheap but potent cabernet.

Ingredients

3 ½ pounds boneless chuck roast
1 bottle cabernet sauvignon
2 large tomatoes, chopped
2 medium onions, coarsely chopped
2 medium carrots cut into ¼-inch thick slices
3 medium celery stalks cut into ¼-inch thick slices
5 cloves garlic, chopped
Parsley, rosemary and thyme – 1 tsp each dry, or ½ cup fresh parsley, 1 tbsp fresh rosemary and 1 tbsp fresh thyme
Salt & pepper, to taste

Instructions

1. Divide the roast into two fairly equal pieces by splitting down the center, using the seam of fat as a guide. Trim the excess fat, leaving a thin layer above the meat. Pat the meat dry with paper towels and coat generously with salt and pepper.

2. Brown the meat in a large nonstick skillet over high heat in 1 tbsp olive oil. Remove the browned roast, leaving the juices and oil behind, and reduce heat to medium. Sauté the garlic, onions, carrots, and celery together with the tomato paste. Add the wine, tomatoes, rosemary, thyme, and parsley. Increase heat to high and bring mixture to a boil. Occasionally whisking, boil for about 15 minutes, or until the vegetables break down and the sauce thickens and reduces to about 3 ½ cups. Season to taste with salt and pepper.

3. Transfer the meat and the sauce to a Crock-Pot, cooking covered on high for 3 hours, turning the meat with tongs every 45 minutes.

4. After the roast is cooked, transfer it to a cutting board and let it sit for about 5 minutes. Cut the meat into ½-inch slices, and served in deep plates with sauce poured over the sliced beef.

Makes 4 servings.

Nutritional information

Tip: How to get the beef just right

For extra tenderness and juiciness, allow the beef to cool slightly on the cutting board, and cut it against the grain in long, diagonal pieces.

Food Fact: Cattle were domesticated earlier than crops in Africa

Archaeologists have demonstrated that cattle were domesticated as early as 9500 years ago in the marginal environments of the Sahara. This is a very early date, and it is particularly interesting when compared to the date of the first domesticated African plants, after 4000 years ago. Fiona Marshall of Washington University concludes that people during this time herded cattle because it provided a predictable resource suitable for a highly mobile lifestyle. There was just too much risk involved in trying to cultivate in arid conditions. So every time we have a nice helping of beef, we can thank the folks in the Sahara who nearly 10,000 years ago figured out a way to produce food that carries itself around.

Want to change your body — while still eating meals that taste this good?

If you want to build the body you never thought you could have, start eating the meals you never thought you could eat! Get over 100 recipes and a no-nonsense nutrition plan that will show you how to make it work in the new ebook written by Dr. Berardi and Dr. Williams, Gourmet Nutrition.

And if you want new great tasting recipes, cooking tips and nutrition strategies delivered to your inbox every two weeks, sign up for a FREE subscription to the Gourmet Nutrition Report.

I don’t know about you, but that sounds pretty good to me!  Now, if I could only have a private chef move in and cook for me!

So, check out Precision Nutrition and then Gourmet Nutrition and let me know what you think!

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