Join us for Part 2 with Chef Chuck, where he dives deep into the world of healthy cooking and nutrition. He discusses his holistic approach to medical nutrition and the exciting cookbooks he's launching, including the C5 cookbook and a hidden vegetable cookbook aimed at transforming American diets. Chef Chuck emphasizes the importance of using high-quality ingredients to promote gut health and overall wellness.
Chef Chuck also shares his go-to recipes and cooking tips, focusing on simplicity and healthfulness. From creating delicious salads to providing healthier alternatives for kids' meals, he demonstrates that nutritious food can be both enjoyable and accessible. Tune in to discover how you can elevate your cooking game while prioritizing health and wellness.
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Welcome, welcome to the best five-minute wine podcast with Forrest Kelly.
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You've got the website realmedicalmeals.com, providing a holistic approach to medical nutrition
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while offering high-quality organic meals tailored to chronic illness management.
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Tell me more about that.
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Well, you know what's great about that is I'm about to come out with several different
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books that are related to that material.
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So even if you can't afford my services, we'll be putting out the C5 cookbook, which is the
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longevity cuisine cookbook.
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That might be a good option for you.
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And we're also putting out a hidden vegetable cookbook, which is the hidden nutrition aspects
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of adding vegetables back to typical American and Western diet dishes.
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So I think those are two really interesting books I'll have to send you copies of.
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A lot of the influence in my writing and in my recipes has come from clients over the
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years that have said the same thing that, hey, listen, you know, things are going great.
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You know, we're really doing well with the treatment and the therapies and the nutritional
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therapies that you provide, chef.
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So what I would love to do is I'd love to continue this.
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So what I've wound up doing is handing them a packet of recipes.
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Well, instead of handing my clients packets of recipes, now I'm going to actually publish
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these books for the masses to be able to read and learn about learn more about longevity
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cuisine, learn more about hidden vegetable cuisine, learn more about gut health and other
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aspects of of food within our society, you know, pasture raised and wild caught and in
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some cases, farm raised items in our food supply that are actually anti inflammatory
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and assist you in your overall gut health and your overall cardiovascular health and
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overall wellness plans.
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What's your go to when you're cooking something and you want to go, you know, healthy?
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What is your go to ingredient?
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Typically, typically, I like to whip up a quick a quick nice salad, which is a French
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It's it's a it's a boiled egg.
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It's a little bit of tuna, some green beans, a very simple champagne vinaigrette or go
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I mean, in fact, that's my quick go to lunch on anti inflammatory antimicrobial, just really
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something special to provide a variety of different aspects to your diet, something
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very quick that you can whip up quickly.
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And sometimes I'll alternate and use some roasted red peppers or sun dried tomatoes
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or oven dried tomatoes, depending on the season, whatever vegetables are in season.
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That's really my go to.
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I love making a nice nice style salad, some hard boiled egg in there every once in a while.
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Similar to a Cobb salad just kicked up a little bit more, but sometimes I'll add a little
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avocado to it as well.
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It's it's filling, heavy and protein, you know, and and of course, polythene, all rich
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I use a raw pressed olive oil.
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I live here in North Carolina, so I buy my olive oil from a few states over in to our
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south from Georgia.
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So I use fresh pressed olive oil, cold pressed from the state of Georgia.
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And I love that salad.
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It's just a simple go to.
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What do you what's your reaction when you run across people who are feeding their kids
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Oh, that just that's one of those situations that I really start thinking I have a lot
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I have a lot to work on when people are when people are reaching for two pieces of bread
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that have just had cut, you know, crust cut off of them and some jam.
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But when you read the ingredients, there's a thousand preservatives in those things and
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they're found in the freezer section of your of your grocery stores.
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What I like to work with with with kids is I like to find out what they what they love
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And then we mix vegetables and fruits into it.
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So if I'm going to make an uncrustable, then I'm going to use seasonal fruit.
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For example, strawberries have just come into season here in North Carolina.
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So if I'm making an uncrustable for one of my clients, I'm using a gut healthy sourdough
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bread and I'll cut the crust off and I'll make a similar press like you would an empanada
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or any other type of sealed dough type type of dish and then add whatever butter their
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parents love for them to have, whether it's pistachio, in some cases pecans here in the
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Carolinas are really hot.
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We use those a lot with a lot of different in place of peanuts and in some cases in other
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areas of the country, people just love to have that kind of PB&J kind of nostalgia.
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So I make that for their kids.
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But there's lots of different things that I mix fruits and vegetables into.
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So I'll use like a raspberry or blueberry chia as we start moving into the summertime
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and chia seeds so that the kids get some additional dietary fiber and omega threes, just simple
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changes that I make to dishes like that using gut healthy ingredients that are that are
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a little bit more on the healthier side.
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But the kids don't really necessarily notice that we've mixed things into that like that.
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And the parents are very pleased with the with the aspects of, well, this isn't just
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one of those uncrustables from the grocery store that, you know, has a thousand preservatives
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in it, but rather something that's healthier for the child that they can enjoy and really
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eat on a regular basis as a snack, a healthier snack.
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