The Shredded Chef: 125 Recipes for Building Muscle, Getting Lean, and Staying Healthy (Third Edition)

Wow, so impressed with this book! My husband and I are looking for new, creative and delicious meals that incorporate more protein into our daily meals. This book is not only full of great recipes that are easy to prepare and delicious but it’s also got a lot of information about nutrition that explains why fats and carbs aren’t bad and what your body needs to be healthy and balanced. Can’t wait to try more of the recipes. Oh, and the quality of the book was beyond my expectations. Hard cover, lots of pictures and each recipe tells you the number of servings, and the amount of protein, carbs and fat per serving. Highly recommend!

We’ve really enjoyed this cookbook so far. We’ve tried a handful of recipes (a few photos of some included below!) that have been straightforward and really easy to make. It’s been especially wonderful to come home after a full day at work and not feel overwhelmed or intimidated to start a new recipe. The recipes have tasted good, and it’s been great for our entire family to eat out less and spend more time enjoying healthy home-cooked meals together around the dinner table!

As a fitness enthusiast always on the lookout for new ways to optimize my nutrition and reach my fitness goals, The Shredded Chef caught my attention. Authored by a renowned fitness expert and chef, this book promised to provide practical guidance on both meal preparation and taste. Having tried various fitness cookbooks in the past, I approached this one with cautious optimism.One of the standout features of The Shredded Chef is its emphasis on simplicity and efficiency. The recipes are straightforward, with easy-to-follow instructions and readily available ingredients. This makes meal preparation less daunting, especially for those with limited culinary skills or busy schedules. The book also offers guidance on meal planning and portion control, which is invaluable for individuals aiming to achieve a leaner physique.What sets this book apart from others in the genre is its unwavering commitment to flavor. Often, fitness-focused cookbooks sacrifice taste in favor of strict nutritional guidelines. However, The Shredded Chef manages to strike a balance by delivering meals that are both healthy and delicious. From the protein-packed main courses to the mouthwatering desserts, each recipe is crafted to satisfy taste buds while supporting fitness goals.The variety of recipes in The Shredded Chef is impressive. It covers a wide range of cuisines, ensuring that there is something to suit every palate. The inclusion of vegetarian and vegan options is a welcome addition, catering to individuals with specific dietary preferences or restrictions. Furthermore, the book provides nutritional information for each recipe, enabling you to track your macronutrient intake effortlessly.I found the tips and insights shared by the author throughout the book to be highly valuable. From ingredient substitutions to cooking techniques, these nuggets of wisdom enhance the overall cooking experience and empower readers to experiment with their own culinary creations. The author's expertise shines through, giving the book a level of credibility that is often lacking in similar publications.While The Shredded Chef excels in many areas, there is one aspect that could be improved: the inclusion of more meal plans or guidance for specific fitness goals. Although the book offers recipes suitable for general health and fitness, some readers may appreciate more tailored guidance based on their individual needs. Additional guidance on macronutrient ratios or sample meal plans would make the book even more comprehensive.In conclusion, The Shredded Chef is a worthy addition to any fitness enthusiast's cookbook collection. It provides a practical approach to meal preparation, ensuring that nutrition and taste are not mutually exclusive. With its accessible recipes, useful tips, and dedication to flavor, this book succeeds in demystifying the often daunting task of cooking for fitness. Whether you're a beginner or an experienced cook, The Shredded Chef will equip you with the tools and inspiration to create healthy, delectable meals that support your fitness journey.

Are you looking for exciting gourmet recipes and already know the basics of cooking? This will take some of your cooking skills to the next level. I've tried five recipes from this cookbook and am looking forward to trying more. Some of the recipes need a little adapting but since I know how to write recipes that is no issue for me. The recipes I've tried so far include:Creamy Blueberry-Banana Smoothie: This smoothie is made with banana, blueberries, honey, Greek yogurt, flaxseeds and milk. I felt it needed to be a bit sweeter so added three packets of stevia and one teaspoon of vanilla powder. It was then perfect.Beef Stroganoff: This is a lot better than the type of stroganoff you make with ground beef. Instead this recipes calls for beef tenderloin. I took it up a notch and used two beef ribeyes with all the fat cut off. One thing I can't find at my local store is condensed beef broth, so instead I just used 1 1/4 cup water with 1 3/4 teaspoon beef base (look for it in the soup isle). At the end of the recipe I realized it was a bit soupy (probably because I'm using stock not a condensed broth) so I added in two tablespoons butter mixed with two tablespoons flour. Changes the recipe calories a bit but I don't eat this very often. The Dijon mustard is really essential in the recipe. Once I forgot to add it and totally noticed a difference in flavor.Grilled Rosemary Lamb Chops: Making these is an aromatic experience. I fried the meat in a frying pan since I don't have a grill and they still turned out fantastic. The minute the rosemary heats up with the lemon juice it produces a heavenly scent. I'd use double the rosemary next time. Also lamb bones are really sharp so when you put them in a plastic bag with the marinade it might leak a bit. To solve this problem I put the bag in a metal bowl in the refrigerator. No mess to clean up.Pollo Fajitas: This recipe has a heavenly marinade that you can taste even after the recipe is done. The combination of Worcestershire sauce, apple cider vinegar and soy sauce (I used Tamari) was delicious once heated. You serve the chicken with onions and green bell pepper in tortillas. They are also good with sour cream and salsa. Made these twice already and they are going to be a favorite for a long time. I use two large fry pans and cook the onions and peppers separately at the same time as the chicken. Works out great since everything is hot at the same time.Lemon-Garlic Shrimp with Asparagus: You can omit the asparagus in this recipe no problem. I felt there were enough veggies just with the red bell peppers. And the author would be happy to know I used organic bell peppers. To me they are a bit sweeter. The only thing with this recipe is it calls for garlic to be sautéed and sometimes it can burn. So I put all the sauce ingredients in a Pyrex glass measuring cup and added the garlic to that and poured it into the shrimp and peppers at the end. Great garlic flavor without burning anything. I added one tablespoons butter mixed with one tablespoon flour to thicken the sauce a bit.Other recipes I'm eager to try include:Cinnamon-Spiced Sweet Potato PancakesSpiced Caribbean Oatmeal with Yogurt SwirlCoconut Carrot-Ginger SoupThai Basil ChickenChile Relleno CasseroleClassic TiramisuTriple Berry CrispYes this cookbook also has desserts but some recipes call for Truvia instead of all sugar.So this recipe book has been really fun to work through and I'm not done yet. I had a question about one of the recipes and the author got right back to me so that was nice.I look forward to trying new recipes in the near future. I love that so many of these recipes are gourmet. And these are recipes my weight lifting husband also enjoys.~The Rebecca Review