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Chef Jeff Huff

Chef Jeff Huff

Sunday, 13 September 2015 14:30

How Much Sugar is in That?

chef jeff blog

How Much Sugar is in That?!

I've had the pleasure of doing some cooking demonstrations for one of the clinics in our community with my esteemed colleague Elaine Murphy. While I do my chop, slice and dice thing she presented our patients with some visual tools to help show just how much 'stuff' is in the foods we eat. One set of examples showed how much fat was in common foods we eat. Another was a comparison of just how much sugar was in a variety of beverages like sodas, fruit juices and even children's' juice boxes. She would have a can of Coca Cola, for example, with a clear glass vile or jar attached to it with the appropriate amounts of sugar that it contains. It truly got everyone's attention in a big way. It's a real eye opener when we can get that kind of visual of what really exists in the foods and beverages we enjoy.

Saturday, 12 September 2015 15:56

Here's What 200 Calories Look Like

chef jeff blog

So, Here's What 200 Calories Look Like

A while back I posted a blog with images of what 100 calories look like in order to try to put some perspective on what we can choose to eat and hopefully help us to make some good choices when it comes to meal time or snack time. Since we eat with our eyes first, I thought it important for us to see just what 100 calories in food looks like. Turns out it was one of my most read articles (with pictures!). You can check that one out at:
http://www.calmwm.com/blog/so-this-is-what-100-calories-look-like

In a similar manner I felt it would be good to see the flip side, sort of, and see what 200 calories looks like. Now I know full well that many of the foods/images in this article are NOT on our weight management plan. BUT, many of our friends and family members still do consume these things and as responsible parents and such, it behooves us to be just as aware what kinds of caloric intake we can expect from fast food enjoyment or mindless snacking. So these examples are to help put a visual attachment to some very common foods.

Friday, 11 September 2015 15:10

Clever Substitutes

chef jeff blog

Clever Substitutes

What do you do when you're right in the middle of your cooking or baking groove and realize that you're missing an extremely vital ingredient? Rather than delaying your next meal or one-person cake-eating party with a last minute trip to the supermarket, get around your missing ingredient by substituting another common ingredient.

Friday, 11 September 2015 14:44

Still Tasty?

chef jeff blog

Is It Still Tasty?

Ever wonder if the food you have in your refrigerator is still good or safe to eat? How about stuff in your pantry? How about the seemingly indestructable condiments that you've opened but are still in your refrigerator? The answers may be just at your finger tips and you may be able to save yourself from that crucial taste test.

Friday, 11 September 2015 14:21

Cloud 'Bread'

1cloud bread

Cloud 'Bread'

Every now and again I like to have a sandwich for lunch probably as many of you do as well. But, as we know, the CMWM program does not allow for things like bread in the menu plan. So, how can we stay within the guidelines and still have this lunch time staple? What to do? Ah, a 'work around'. What's that? Like in so many of my articles I like to try to think outside of the box, culinarily and I encourage you to do the same. So, to that end, and staying on our weight management plan, I found just such a 'work around'.

Monday, 03 August 2015 13:53

Cauliflower Buffalo Bites

1cauliflower bites

Cauliflower Buffalo Bites
Sometimes I like to break out of rut at dinner time and want to try something that is thinking a little outside of the box, so to speak, and try something that is really tasty but something that can be applied elsewhere on my menu.

Monday, 27 July 2015 13:24

No Freezer Needed - Instant Sorbet!

1asorbet

No Freezer Needed-Instant Sorbet from your Blender

Sometimes on a hot summer's day an icy cold sweet treat hits the spot like no other. But not wanting to miss the moment by taking up a lot of time and messing up the kitchen I want something that's quick, really quick and easy to make. Being on top of my game by keeping some things in stock like frozen fruit, some fresh lemons or limes around and some quick grab-and-go beverages to reach for, my instant gratification is just heart beats away-instant sorbet!

Friday, 17 July 2015 15:01

Get More Flavor

1aspicemix

Get More Flavor
The culinary journey is one where the road goes on forever and there is no final destination other than the stops along the way. Some of those stops may be a tip here or there to make tasks less cumbersome and the job at hand, actually fun to do. Other stops may include tips on how to kick up flavors a notch or two. Today we'll explore some ways to do just that- get more flavor going. So, here's another tip or two.

Tuesday, 14 July 2015 09:21

Sous Vide Cooking

1sous vide

Sous Vide Cooking

Every once in a while I want to share some cooking techniques that the professional chefs use that can easily be accomplished at home for some superior, restaurant quality results. In former discussions I've shared the value of  'mis en place' or pre-preparation to make cooking a meal so much easier to do. Essentially this involves doing most of your slicing and dicing, portioning and gathering of tools and utensils for your meal in advance so that at the time of meal preparation, everything is ready to assemble and just simply cook. This will cut your time in the kitchen in half or even less so that you can focus on other things, like life in general.

Pronounced 'su veed', sous vide is a method of cooking that is used in fancy pants restaurants where perfection is the expectation.

Monday, 22 June 2015 13:27

Vegetable Ground 'Meat'

1Ground Veg

Vegetable Ground 'Meat'

Occasionally I like to produce a recipe that can have a lot of uses by starting with a core ingredient and then make variations by simply changing the spices to fit what that core item may be transformed into. In today's example, we'll explore how a common and very versatile vegetable can be used for a meatless taco filling, tostada topper, salad ingredient, to make a 'Bolognese' sauce and the list goes on.

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*Disclaimer: Results are typical but not guaranteed. Your actual results may vary. Real CalMWM patients shown with permission.

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