Be A Fit Foodie

By Kenneth F. Fernandez

Be a Fit Foodie; with 100 recipes & wine pairings, extensive (user-friendly) wine notes, and a new perspective on beginning your wellness is a must buy! A new twist on being well and enjoying what you eat. Be A Fit Foodie opens your mind to a new perspective on fitness, and its most important element;food. The journey always begins with the first step and why not discover that everything doesn't have to be what you always thought it was. Eating is the one thing you can't escape, and our health and quality of life is priceless. So, make it count. The days of chicken and rice are over, time and money is of the essence in our economy, and the world and America is in need more than ever of a reset. The reset must begin with you. Your ability to change perspective and take control of
your life is a day by day process. There are many vital elements to being healthy, but a well nourished body and a happy outlook are paramount. So, come with me on this first step to the rest of your life. Fitness is what you make it, so make it new and what fits your needs. We often hear we need to eat this or that, too much or too little, there is so much information out there you will probably get sick from the stress of worrying what you should eat rather than what you actually eat. Quite simlply; pay heed to your health needs, but eat what you want; as long as you understand what is in it and how it will work for You. We are so blessed to have so many great foods on this earth, so why not open up our minds to them and creating a new life and new experiences. Be A Fit Foodie is the beginning of the journey, and with the right choices, and the right mindset life will be all that you expected. So,be healthy, be original, and be fun. Life is waiting for you.

• Language: English
• Publisher: Kenneth F. Fernandez
• Release date: Feb 4, 2011
• ISBN: 9781458007322

Kenneth F. Fernandez

Take some time and take a look at what I and my peers have created for you. I hope it serves you well in some form or another. Support Special Olympics and St. Jude Children's Hospital!Be Well,Ken

Book preview

Be A Fit Foodie

Recipes for tasting the world and understanding what you eat

By Kenneth Fernandez

And Michael Bolen

With Contributing Writer Michael Meagher

Chairman, Founder Boston Sommelier Society

Advanced Certification—Court of Master Sommeliers

Advanced Certification—WSET

Smashwords Edition Copyright © 2011 By Kenneth Fernandez

Smashwords Edition License Notes

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you're reading this book and did not purchase it, or it was not purchased for your use only, then you should return to Smashwords.com and purchase your own copy. Thank you for respecting the author's work.

Copyright©2010 by Kenneth Fernandez and Michael Bolen

Copyright©2010 All Photos by Kenneth Fernandez

Cover Design by Persia Walker

*Meal on cover photo, not actual book recipe, but it could be.

Table of Contents

Acknowledgements

Introduction

North America

A taste of oysters on Cape Cod to down home meatloaf with a twist.

South America

A symphony of Ceviche to Chimichurri and don’t forget about Torta for your sweet tooth.

Italy

Antipasto to pasta to Pana Cotta what more could you desire.

France

Haute cuisine from Escargot to the everlasting magic of Coq Au Vin and Clafoutis.

Spain

Manchego to Mussels; the Mediterranean has never tasted so good.

Asia (Mainly China and Japan-But we love everywhere else!)

Spring Rolls to Steamed Pears to inspire an Asian Awakening.

Canapés or Finger Foods for Parties

Small delights for the party appetite.

Wine Notes

Just in case you wanted to know a little more.

Authors/Writer Biographies

*All recipes have appropriately paired wine selections (Under directions in bold face type) and are based on single portion servings.

*Consuming raw or undercooked meat, poultry, eggs, shellfish, or seafood may increase your risk for food borne illness.

*Some recipes may contain items such as alcohol, or lactose based products etc.. that could cause medical issues for persons with food allergies. Wine is one of these. Consult your physician with any questions or doubts.

*All food products named with (R) after are registered trademarks.

Acknowledgements

Ken: I would like to thank Ferran Adria, who even though we have never met him inspired us in a way we never expected. Michael Bolen whose effort, creativity, work ethic, and spirit of camaraderie helped me to make this a possibility. Michael Meagher for being the most excited guy about wine I have ever encountered in my life. My mom, Beverly Fernandez for feeding me, because with an Italian mother food is the solution to everything! My dad Adolfo Fernandez who after all was said and done taught me to just relax and enjoy. My brother Steven for being a great role model on staying active and never letting them see you sweat! My brother Michael who taught me that simplicity is bliss and sometimes it is Very healthy to eat a devil dog for your sanity. The angel on my shoulder , my wife, Irene who never ceases to amaze me each day with her strength, so I can keep pushing forward no matter what uncertainty I have in life. Erika Weisbuch and Josh Davidson for their editorial vision and passion for writing; not to mention helping me revise my title and yet keep it true to the book. Last but not least I thank all of you reading this book. You are the reason we wrote this and will hopefully help us spread the new face of fitness and make the world a better place…with a lot less cardio! Much Love and Be Well.

Mike: I would like to thank my mom for her unconditional love. I would like to thank my father for his continued support and guidance. I would also like to thank my sister for pushing me in the right direction when I needed it the most. I would also like to thank Ken for bringing about this book as it was a great inspiration for me.

This book is dedicated to all my former Special Olympics(R) kids and the organization as a whole, as they were really the first ones to teach me to think outside the box.

Disclaimer and Caloric Source Information

This book in no way claims to be a diet book or nutrition guide. The publication is only meant to be an educational tool to open you up to understanding what is in your food. Also, how to start understanding how to approach food from a wider perspective that you choose and that works for you. Should you have any pre-existing dietary or medical conditions please consult your physician or dietician before eating or preparing any food including the recipes in this book. You are accountable for your own actions and choices. Substitutions are made to give way to what might be healthier choices in the recipes. However, should you have any concerns with fat content, cholesterol, sodium, etc.. then pending the approval of your dietician and physician adjust the levels or remove ingredients as you see necessary. Some recipes contain alcohol, lactose based products, and other items that could cause medical issues for people with food allergies. Wine is one of these items for some. Please make sure you consult a physician should you have any questions, and if you have a food allergy do not eat the food in question or drink the wine.

*Caloric counts may vary due to the incredibly vast amount of sources existing on the topic. The calorie counts are only meant as a general guideline.

Sources include but are not limited to:

http://www.RecipeCzar.com

http://www.Caloriecounter.com

LoseIt! Iphone Application 2008/2009 by Fitnow, Inc.

http://www.Thedailyplate.com

http://www.GourmetSleuth.com

*Some of these websites may have been bought out or merged with other sites/companies, they were the sources used at the time of writing this book.

*Items such as salt and pepper and lemon juice may be left out of caloric tables due miniscule nutrient counts, or lack of knowledge of how much one might use.

Introduction to a New Perspective on Fitness

When beginning this book I was recently laid off, from a multiple award winning restaurant in Boston, Massachusetts, as a restaurant and bar manager. I, like so many, was now forced to re-evaluate how I could really dedicate my past experiences to helping people. This could have been any Saturday for all intensive purposes, but it was late afternoon which is so often one of the best times to really enjoy your week. Saturday for most there is no work tomorrow, you have downtime before dinner or going out for the evening, the kids are worn out, well usually for a little while, and even if you do have to work everyone else is in weekend mode which puts a lot less stress on the rest of the world. My friend Michael Bolen had lent me a DVD on world famous Chef Ferran Adria, as I was curious about one of the creative geniuses of the culinary world, known for bringing what is called Molecular Gastronomy to the mainstream creative city kitchen(1). I became fascinated by the game Mr. Adria played on my senses, forcing me to re-evaluate my perception of what a meal or food really is. I realized it was not just sustenance, but art, beauty, and the very essence or cornerstone of so many facets of our lives. Can you imagine Carrot Foam, or Apple Caviar? Frankly, I couldn’t but it made me realize not to think so much in terms of chicken breasts and rice anymore.

Having worked for a well-known restaurant group and moonlighting as a personal trainer, I had the proverbial bell ring in my head. I had never been known to follow the current trends, or I was always trying to see the next step in fitness despite what my peers or others might think. The more artful, spiritual and sustaining meaning behind my passion was what moved me, not just that this or that was the newest most helpful form of preventative maintenance, or just another item to add to the repertoire of exercises. So, the beginning of marrying this idea of getting creative with the food you want and finding balance with your physical activity in a more personal way was born. Let me ask you this. What is your perception of fitness? According to Merriam Webster it is the quality or state of being fit or in shape. So, then what is in shape? That is up to you. Now, what most of you most likely said was that fitness is going to the gym and eating well, right? Maybe a few others expanded their definition.

I have spent 14 years of my life going from being an overweight kid, a Jenny Craig (R) client, an aspiring personal trainer, to a training manager, a natural bodybuilding competitor, and a Master Trainer who has had the opportunity to train heads of state and every day regular people. The main ideas I have reached are that it is true that you Are what you eat, but you also are what you think and practice and how you decide to incorporate that into the ritual that is your life and the sustainment of your health. Final Point? Well the fact is that it is all of it, and whatever works for you to help you balance your own lives with the activities that you love. So, theoretically it may not be the best thing for your heart if you are a little overweight to eat certain things, but if you are learning something that leads you to appreciate all aspects of your life and derive more balance and enjoyment; is that not fitness? You will get to it in time, your time, so why not give yourself the idea of being more open when you are ready to set your health and fitness goals. Life is for enjoyment, so seek yours.

…

(1)The term Molecular and Physical Gastronomy was coined in 1988 by Hungarian physicist Nicholas