It's Monday, everyone! And that means another real-life story from Primal Blueprint, taken from Mark's Daily's Apple Reader. If you have your own success and want to share it with me and Mark's Daily's Apple community, contact me here. I will continue to publish them every Monday as long as they come back. Thanks for reading!

I am an executive chef certified by the American Culinary Federation. I have about 20 years of experience in the field.

During my chef training and my years in the kitchen for all kinds of outlets (restaurants, hotels, cafeterias for employees, catering services in universities), I learned and then put into practice the fact that a balanced plate is supposed to have 3 components: a protein, a vegetable and a starch, and how to control the amount of fat used to produce this plate.

I left Buenos Aires, Argentina, to travel to Columbus, Ohio, USA, to finish my leadership training. The chances of success here being much better, my wife and I decided to make it a place of growth for our family.

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After several years in a large restaurant, I started having episodes of headaches that ended with vomiting that forced me to quit work. This would happen at least once a week. I ended up going to the doctor and I learned that my blood pressure was very high (180/150 mm Hg). The doctor has therefore prescribed a medicine against MT. My blood pressure was under control for several years until one of my annual visits to the doctor. Once my vital signs were taken and blood tests were reestablished, the doctor told me that he needed to increase my BP treatment and that I had become pre-diabetic. . He said that during his next visit, he should probably prescribe a diabetes medicine. I refused to believe that I was becoming diabetic and that I had never been very willing to take drugs, so I asked the doctor if I had any problems. Other means of remedying the situation. He replied that it was all hereditary and that I could not do anything about it.

I decided to seek a second opinion. I was lucky to find a functional doctor. Before the visit, there was a questionnaire. I remember that one of the questions was something like "write down what your goal is when you retire." It made me realize that I really wanted to be able to see my kids finish university, get married, have children and being around when my grandchildren are graduating from university. Since my children were still in elementary school at that time, I had to stay healthy for a long time.

This new doctor introduced me to an elimination diet that I started the very day the questionnaire question inspired me. At the end of my visits, I introduced the Paleo lifestyle, which (unknowingly), I always had the feeling that it was the right thing to do. After about a year, I was almost immune to the drug against BP and had lost 10 kg. In addition, I never had to talk about diabetes because my blood work was pretty good – until I left a job of 7 years and allowed me to eat cereals and sugars while looking for a new job. When I went back to the doctor for my annual checkup, the results of my blood tests came back as the worst of my life. It took only 6 months to reverse all the good that this way of life has brought me. I realized that I had done wrong and I left with an even stronger belief that the right thing to do was to avoid all grains, legumes and sugars. After three months, my blood work was almost perfect.

Around the same time, I started listening to the Primal Blueprint podcast (it was a little before the launch of the Keto Reset diet) I had read The Paleo Solution and Wired to Eat from Robb Wolf, but I had never read anything about Mark Sisson: I loved Mark's approach and podcast: it started to make me think of wanting to help others improve their lives. health, so after doing research on the various coaching programs that existed at the time, not too much I decided that the Primal Health Coach Institute was the best option.I am now a certified PHC. Now, I have only had one client who has requested a menu with easy recipes to be able to follow the program.

As a chef, I've trained new kitchen staff to young university students – and I'm aware of the fact that most people in the United States do not know how to cook and are afraid of cooking. Being in their kitchen- I decided that my best option was to help people be reintroduced into their kitchens, by creating simple recipes and teaching them how to cook.

Since we believe that we eat 80% of our health, I firmly believe that everyone should learn the basics of cooking so they can cook and understand how to make special requests in restaurants when eating out, to finally prepare you in an educated way. decision by choosing a restaurant.

My motto is:
Health Foods
Because You're Worth It

I always love to cook and I have a project in the process of finalizing a loan application for the construction of a Primal Food Truck in Columbus in the United States. ;Ohio. I hope that it will be ready for spring 2019 in order to start the Food Truck season here in Columbus. The name will be called PH Chef. PH is related to primal health and pH balance because I report it to the balance that foods give you when you eat properly.

I share with you the menu by which I plan to start, probably with some modifications, because I have time to continue playing with food.

Aperitif

Egg baked with avocado
Vinaigrette with pork belly and avocado

Salad

Roman Heart
Salad of Big Ass
Salad of Jicama

Proteins (all grown on grass, pasture or wild)

Kombucha Smoked Fired Pork
Frayed Braised Beef
Frozen Roasted Chicken
Baked Red Salmon Salmon

Sides

Braised Red Cabbage
Sweet Potato Ax
Crushed Cauliflower
Pico
Buttered Green Asparagus

Liquids

Mate and Hibiscus Kombucha
Mate Cocido
Bone Broth
Freshwater

My website is https://www.theprimalhealthchef.com/.

Joel Linik

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