For more than a decade, Australian-born chef Dan Churchill has coached the best in athletes, from Chris Hemsworth to Olympic skier Lindsey Vonn, to become legendary gluttons. And now he’s expressing his performance food philosophy in his cutting-edge debut cookbook, whose recipes are based on his five precepts: Eat Tasty, Eat Easy, Eat More, Be Intentional. It is based on “Eat, Eat Specially.”
“Eating Like a Legendary Chef: Delicious and Super Easy Recipes for Peak Performance,” released this week, includes actually healthy acai bowls, sexy tofu scrambles, and sesame veggies. Over 70 nutritious recipes, including crispy and sticky salmon and everyday chicken alfredo.
Churchill joined “Good Morning America” on Wednesday to plate several dishes for his debut lifestyle cookbook. This cookbook brings together high-quality ingredients with easy-to-follow instructions to help home cooks create more meals that provide the energy they need for everyday life.
Plus, expert advice is provided throughout on when to eat, what to exercise, and more to maintain optimal health.
See the full recipe below.
Fried rice made by emptying the refrigerator
“I love advanced planning, so I often go to the market on Saturdays and come up with ideas for what to make for lunch at work that week,” he said.
“But whenever those plans fall apart, I make veggie-filled fried rice. I’ve made it hundreds of different ways…but the concept is always the same: take leftover brown rice and put it in a hot pot. “It’s revived, lightly charred and made with little crunchy pieces to tantalize the taste buds and a mix of whatever goodies you have in your fridge or freezer,” he added.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4
material
3 tablespoons extra virgin olive oil
1 white or yellow onion, cut in half and sliced 1/4 inch from the root
1 clove of garlic (finely chopped)
1 medium carrot (peeled and chopped) 1 tablespoon minced ginger
1 medium-spicy fresh red chili pepper, thinly sliced
1/4 cup low-sodium vegetable soup
2 cups frozen vegetable stir-fry mix
2 cups cooked long grain brown rice
21/2 tablespoons soy sauce or tamari
1 tablespoon maple syrup or honey
11/2 tablespoons raw vinegar
1 lime juice
4 large eggs
direction
1. Heat half of the oil in a large frying pan over high heat until the oil turns golden brown. Add onion, garlic, carrot, ginger, and chili pepper and stir for 1 minute. Add a generous amount of stock and stir, then add the frozen vegetables and remaining stock and stir until the vegetables are warmed through, 2 to 3 minutes.
2. Stir the rice with the soy sauce, maple syrup, vinegar, and lime juice and continue to cook until the rice is hot and the vegetables are tender but still slightly chewy, 2 to 3 minutes. Divide among plates.
3. Rinse the skillet briefly and heat over medium-high heat. Add the remaining oil, wait until it is lightly smoking, and add the eggs. Tilt the pan to allow the egg whites to spread out a bit. Wait for bubbles and splatters, and cook until the edges are golden, the egg whites are fully cooked, and the yolks are still soft-cooked, about 2 minutes.
4. Pour the eggs over the rice, season with salt and pepper, and serve.
Super quick fish tacos with super slaw
“When I get home late and want to make something quick and delicious, it’s usually tacos. The first step is to make coleslaw. It can be something as simple as this. Cabbage, cilantro, and a good amount. Add lime juice and salt.” Time is on your side here. Because in the few minutes you dice, season, and cook the fish, the coleslaw marinates and becomes even more delicious. ”
Preparation time: 5 minutes
Cooking time: 5 minutes
For 4 people
material
2 teaspoons garlic powder
2 teaspoons smoked paprika
3/4 teaspoon kosher salt (separated)
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 pound snapper or tilapia, cut into 1-inch thick pieces
1 cup shredded red cabbage
1/4 cup chopped cilantro
1/2 cup lime juice
2 tablespoons extra virgin olive oil 8 corn tortillas
1 Hass avocado (sliced)
direction
1. In a medium mixing bowl, combine garlic powder, paprika, 1/2 teaspoon salt, pepper, and chili powder, then add fish and mix well.
2. In a separate bowl, combine cabbage, cilantro, lime juice, and remaining salt. Then use your hands to toss or crumple it well. Let’s set it aside.
3. Heat oil in a large frying pan over medium heat until shimmering. Add the fish in a single layer and cook for about 2 minutes until lightly golden on bottom edges. Flip and cook until cooked through, 30 seconds to 1 minute longer. Transfer to a plate to rest (remember, it’s still cooking).
4. Rinse, wipe and warm the pot over medium heat. Cook the tortillas in two batches, cooking for 1 minute on each side. Once done, transfer to a clean kitchen towel and wrap to keep warm while cooking the rest.
5. Bring everything to the table and make tacos using the fish, cabbage mix, and avocado.
Reprinted from “EAT LIKE A LEGEND: Delicious, Super Easy Recipes to Performance at Your Peak” by Dan Churchill. Copyright © 2024 by Dan Churchill. Published by His HarperOne, an imprint of HarperCollins Publishers, on May 21, 2024. Excerpted with permission.
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