A Movember themed Fit Foodie Friday article for meat and potatoes guys who avoid vegetables, showing how roasting and grilling can turn veg into deeply flavourful sides that boost energy, support long term health, and help you look after yourself and the people you love without feeling like you are on a diet.
How to Eat Like a Man, Not a Frat Boy
Recipe Drop: How To Cook A Boneless, Skinless Chicken Breast That Doesn't Suck
Learn the simple, low-temperature oven method for perfectly cooked boneless, skinless chicken breasts that stay juicy, tender, and flavourful, even after reheating. Ideal for On-Protocol weeks or healthy meal prep, this recipe delivers consistent results every time without overcooking or drying out.
Not EVERY Meal Has To Be A Show-Stopper
How to Eat for Joy and Still Make Progress (Especially During the Holidays)
Holidays don’t have to derail your progress. Learn how to enjoy Thanksgiving meals with intention, balance, and zero guilt. From mindful eating habits to simple portion cues, this Fit Foodie Friday guide shows how to celebrate food for joy and connection while still honouring your goals — no restriction required.
Eating Out Without Losing the Plot: How to Navigate Social Meals Without Regret
Eating out or sharing meals with family and friends doesn’t have to derail your progress. This Fit Foodie Friday dives into why connection is part of health, why one meal won’t make or break your goals, and how to navigate social meals with balance and confidence. Includes practical strategies and links to recipes you can share without regret.
How to Make a Killer Stir Fry Without a Recipe
Why Eating Slower Might Be the Most Underrated Health Habit You Can Build
Lean but Luscious: Cooking Lean Meats Without Losing Flavour or Tenderness
Essential Cookware That’s Worth the Money (and What’s Not)
Salt Is a Skill: Why Most Home Cooks Get It Wrong (and How to Fix It)
The Only Knives You Really Need in Your Kitchen
I started with the full culinary school knife roll — seven blades, and over the years that grew to twelve, most of which I barely touch now. After 26 years of home cooking, here’s the no-nonsense guide to the only knives most people actually need, what features matter (and don’t), plus tips for maintenance and sharpening that’ll keep them working for decades.










