Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Tri tip is a rarer cut of meat that comes from the bottom end of the sirloin. It gets its name because it is triangular in shape. It is a fairly tender cut of meat and well suited to quick cooking over high heat. While often grilled, you can also cook tri tip in a cast iron skillet.
Read more →
Calories are on the minds of every dieter, trainer and athlete who is careful about what she eats and how it affects her body. When a health and fitness professional recommends calories, it is important to know whether it is calories consumed or net calories.
Read more →
A pork hock, or ham hock as it is commonly called, comes from the pig's leg just above the foot and below the knee. Pork hock is a very inexpensive and tough piece of meat that is loaded with connective tissue, ligaments and muscle fibers.
Read more →
Chuck meat comes from the chuck, or shoulder, of the cow. Where the shoulder blade is located, there are two main muscles — one above the shoulder blade, called the top blade, and one below the shoulder blade, called the under blade.
Read more →
The tender, slightly sweet meat of a crab is usually prepared by immersing the meat-filled shells into boiling water for several minutes. While boiling will probably remain the most common way to prepare this delicate seafood, you can also grill crab, imbuing the meat with a subtle smoky flavor.
Read more →
For years, the Boboli company has made ready-to-use, prebaked pizza crusts. You can add your own sauces and toppings at home to make a customized, oven-fresh pizza. An alternative to normal oven baking is grilling. Grilling pizza simulates the more authentic taste of brick-oven pizzas.
Read more →
A sirloin roast is a large cut of beef that comes from the back portion of the cow. Though not as naturally tender as the tenderloin sections, a properly cooked sirloin roast can yield moist, flavorful meat. Barbecuing a sirloin roast on the grill adds flavor without adding fat.
Read more →
Raw, frozen chickens are available in the meat sections of most supermarkets. Frozen chickens are normally less expensive than fresh chickens and, if prepared properly, they can taste just as good. One of the drawbacks of buying frozen chickens is the extra preparation time.
Read more →