Ditch the Recipe
At the gym, there are so many exercise combinations, movements variants, conditioning protocols, effective pairings and ways to load amongst so many other things. With all these variables to choose from, good coaches use principles to simplify the training menu and make effective choices to design a workout.
The same things could be said about cooking. With so many foods to choose from, so many good pairings, flavor combinations and balance. All these things can make up a recipe.
Always using a recipe is tiring though.
It can be complicated or require too many ingredients or too many steps. We end up skipping the recipe and ordering take out instead. I see the same thing happen with training. People create the most complex, difficult to follow workout program and burn out after a couple sessions.
Let’s take a lesson from good gym coaches and use it in the kitchen. Let’s cook with principles instead of recipes.
Here’s how we think about cooking dinner at my house.
What’s the protein? All meals start by identifying this. This is your A1. in the gym, the main course. Usually squats, pressing or deadlifts.
What veggies can we make with this? Cooking steaks on the grill? Let’s chop up anything grill-able for fast clean up and cooking ease. Baking something? Which veggies would be good sautéed or baked? Short on time? Let’s just throw the protein on a salad. This is the accessory work. The not-always-fun but have to do them moves like SLDLs, split squats and inverted rows. Get them in, even if they’re boring.
Do we need more carbohydrates? Did I run or train hard today? How hungry am I? If I’m feeling like more carbs, I’ll cook some rice or potatoes to go with dinner. This is your post-workout finisher. Not always necessary for an effective workout, but sometimes it makes everything go together nicely.
Always cook more than you need. The leftovers make a great or head start on dinner the next day.
Justin Miner
