I think so.
And so does Mark Hyman, who wrote Eat Fat, Get Thin and The Eat Fat, Get Thin Cookbook, which was just released a few weeks ago.
Mark Hyman, MD is the director of the Cleveland Clinic Center for Functional Medicine, chairman of the Institute for Functional Medicine, and founder and director of the Ultra Wellness Center. He was also a speaker at IIN, where I studied nutrition, and I have been a fan of his ever since.
Dr. Hyman has helped thousands of patients lose weight quickly and sustainably by adding more high quality fat to their diets, and cutting out processed, refined carbs. He emphasizes real, whole foods, like avocados, grass fed beef, coconut oil and a wide variety of fruits and veggies.
So, should you read The Eat Fat, Get Thin Cookbook?
Yes, if you are looking for ideas on how to incorporate these principles into your day to day life.
If you want a more detailed explanation of the science behind why this works, and tons of success stories (which I always love!) I highly recommend reading the original Eat Fat, Get Thin also. I covered that book back in March. Here’s the post: Move over, Jason Derulo!
The Eat Fat, Get Thin Cookbook starts off with an outline of the 21 day plan introduced in Eat Fat, Get Thin, and an explanation of the “Pegan” diet that Dr. Hyman recommends for long term success. (“Pegan” combines the best of Paleo and Vegan.) He also gives great tips on stocking your kitchen with the ingredients and tools you need to make this program a success.
After that, you dive right into the recipes. Most are compatible with the 21 day plan, but some are intended for later. He starts with smoothies and beverages (including a pumpkin pie coffee similar to my happy, healthy and hot pumpkin spice latte), and moves from there to breakfast, snacks, salads, etc.
The recipes all sound pretty easy. I like that some use very common ingredients, but others call for more unusual items.
I know sea vegetables are great for you, but I hadn’t really ventured past seaweed salad when I’m eating sushi, and those yummy toasted sheets of nori.
Dr. Hyman has a number of recipes that use sea vegetables, so I decided to try Buffalo Burgers with Kelp Powder first. And they were delicious. Seriously delicious. The kelp blended well with the other seasonings, and they were really juicy. Dr. Hyman recommended using a grill pan. I have one from Le Creuset that is a complete pain in the ass to clean, so I just used a regular pan.
I also tried the Cherry-Hemp Smoothie, since I had some sweet cherries in the freezer. Cherries are great to satisfy a sweet tooth, and the hemp seeds and oil add some healthy fat.
Another recipe I plan to try soon is the Raspberry-Coconut Ice Cream. Raspberries, coconut cream, and cacao nibs…what’s not to like?! And the Miso Marinated Flank Steak. I have some miso in the fridge that I used a few times to make some salad dressing…will be nice to put it to use for something different! And it sounds like a great mix of flavors, with miso, sesame oil, tamari and ginger.
You’ll be happy eating delicious food. This book introduces some very healthy ingredients that you may not have used before. And based on the stories I read in the previous book from Dr. Hyman’s own patients, who saw tremendous improvements in their health and vitality while losing weight, you’ll definitely be hot!
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