#51: If You Need ‘Recipes’ To Succeed, Then You’re Doing It Wrong
The fundamental goal of nutrition is sustenance. That is why it grinds my gears when folks ask me what recipes they should use.
Believe it or not, this question is often not asked by culinary noobs. Rather - and I mean 90% of the time - this question comes from cooking OGs who’ve spent their livelihoods killing it in the kitchen.
I know, right? Mind = blown. But I guess it just goes to show how the role of food has become so warped that we now believe culinary art, hyper-palatability and culture must supersede the true purpose behind eating.
We’ve spent the majority of our lives living on Imquarrun il-Forn (Baked Macaroni), Stuffat tal-Fenek (Rabit Stews), Torta tal-Lampuki (Lampuki Pie) and Timpana (Pasta Bakes in Pastry). We compare one dish to another, bitch about portion sizes and slam restaurants that don’t meet our expectations when it comes to some arbitrary, unrealistic criteria they need to satisfy in order to keep us distracted from the things that really matter.
It’s almost as though we’ve created some superhuman standard that has left us blind to simple solutions. But simple solutions are often healthy solutions. And that is why recipes are a misleading concept.
In truth, various meals can be prepared using the same, structured approach time and again.
How To Create A Meal
Creating a healthy meal is a walk in the park. All you need is the following, in descending order of importance:
A protein source.
Vegetables (these will make up the bulk of your plate).
Some healthy carbohydrates.
Some healthy fats.
That’s all there is to it. No recipes, no special potions or techniques. Simply choose some example foods from the below list and go crazy with the combinations.
Image by Max Lugavere
Right, so now that that’s said and done, all you need to do is have a read of my approved foods list by clicking here.
The possibilities are endless.
