They ask my what I do and who I do it for (yeah!)
And how i come up with this stuff up in the studio….
Creativity is awesome, when creativity is required.
Creativity for the sake of being creative, however, rarely lands us at a predetermined goal.
What does that mean? Well, when it comes to diet and nutrition it means that in order to reach our health, body, and performance goals, AND do it without sacrificing the DELICIOUS nature of our meals, we’ll need creativity AND structure.
Creativity and structure act as yin and yang. They can work together in concert to help us achieve our goals, but one without the other in the kitchen can mean either incredibly delicious meals that work against our goals, or could find you eating dry tuna from a can. Either extreme is no good.
Creating a structured foundation for your creativity in the kitchen will go a long way. The simple way to do that is to 1) toss all the crap that’s holding you back (products containing HFCS, trans fat, partially hydrogenated oils, to start), and 2) stock your kitchen with high quality ingredients that support delicious flavor profiles and your body goals.
Once you’ve got that structure in place, you can PLAY, experiment, have fun, knowing that you’re within the boundaries of the structure you’ve created. All this adds up to more progress with less effort.
In order to give you a solid push in the right direction, I’ve asked that the very same checklist that I use at home, and when I’m on extended travel be transcribed and made available for you.
With this list as a guideline for keeping your kitchen stocked, you’ll be well on your way to seeing improvement fast.
PS: I’d love to know how you use it. Leave me a comment below to let me know how it works out.