The Physique 57 Solution (82 page)

Store-bought salad dressings—most of these, even the “healthy” brands, actually have a ton of sugar

Anything with wheat or processed grains

Milk, ice cream, and other forms of highly processed, non-organic dairy

Fake, nonfermented soy—many of today’s popular soy foods such as soy dogs or soy chips are so heavily processed, they barely resemble food

Poor quality, non-organic oils including corn and vegetable oils

Cooking sprays—these contain propellant, a chemical component used in lighter fluid that has no place in the body

Any fake foods with artificial colors

2. Check your equipment.
Cooking is made far easier by having the proper tools. To prepare the recipes in this book, you’ll need: a food processor or blender, one proper chef’s knife, a wooden or bamboo cutting board, a baking sheet, a medium skillet, a large skillet with a lid, a few sauce pots,
a steamer basket, a mesh strainer, a glass pitcher, and a set of mixing bowls: small, medium, and large. When it comes to pots and pans, we prefer stainless steel. Stainless steel has no chemicals, so you don’t need to worry about scratching the Teflon as with nonstick pans; it’s also lighter than copper, cast iron, or ceramic. Plus, the cleanup is very easy with stainless—you can just throw dishes in the dishwasher. We also like glass jars or small Pyrex bowls for storage.

3. Get organized.
You’ll want to clear the counters as much as possible to give yourself plenty of space, and possibly rearrange your cupboards to have some foods close at hand so you can reach for them when cooking. We like to have sea salt, pepper, and other spices and seasonings within reach of the stove. However, your delicate oils should be kept away from heat—if possible, in the fridge.

4. Throw out the microwave—
or at least put a pretty dish towel over it! Microwaves heat food by exploding the water molecules, so you are changing the food on a molecular level. For these two weeks, we urge you to avoid the microwave if possible—reheat on the stovetop or in the oven when you can.

5. Stock up.
Now that you’ve removed all the foods that don’t serve your purpose over the next two weeks, you’re ready to stock up on those that do. The box on
here
provides a list of the staples and nonperishable items that you’ll want on your shelves; depending on how often you cook, you may already have quite a few of them. Before you begin the program, we recommend that you review this list and make note of any items you will need to purchase along with the perishable and more specific items (like meat and produce) that you will buy for the recipes each week. Remember to upgrade your pantry staples and buy organic whenever possible!

And now it’s time to take a look at the mouthwatering meals you will enjoy as you transform your body in the weeks ahead. As you’ll see from the daily menus laid out in
chapter 13
, eating healthy—and nourishing your body in the best possible way—has never been so much fun!