CHEF’S DIET – DAY 11 Saturday, August 20

Breakfast/Lunch (Home)… Leftover Pizza.  Can’t get enough.

Dinner… Went to Grocery to with my 2 daughters, local Italian Grocery store.  Pretty much every thing fresh & from local farmers.  We got some ribs, which we will cook with mint and garlic on low in the oven and use the juices to make a glaze.  Add honey to juices in a small pan & reduce down and glaze the ribs when I throw them on the grill. 

Aug 20 Dinner–Ribs Out of Oven

Aug 20 Dinner–Ribs

Cooking the Ribs on a low temp before throwing on the Grill and infusing them with Mint and Garlic, it will be a much more healthy way of cooking instead of the fatty way they are usually cooked.

This is more of a Mediterranean twist.

  We also have a Red Lentil Salad with Carrot shavings with Mint, Olive Oil, Lemon Juice, Sea Salt & Pepper, keeping everything simple for my kids.  Roasted Carrots & Asparagus. Fresh Corn on the Cobb & Baked Potatoes we will put on the grill so I think we have everything we need for a healthy meal.





The best support I can get is from my Family because they all want to go on this venture with me. 

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