Meal Composition

The foods that we choose for each meal are based on the rules of eating 40% Carbohydrate, 30% Lean Protein, and 30% favorable fat (or eating 40/30/30). Within those categories we focus on foods that are low on the Glycemic Index and/or have an overall low Glycemic Load. In addition by using only fresh, all natural ingredients we cut out all chemical preservatives and added sodium which lead to hypertension, high blood pressure and increased risk of heart attack and stroke.

Carbohydrates
Firstly, by eating 40% Carbohydrate that is low in glycemic load you attain the feeling of being full while not overwhelming your body with simple sugars that can be broken down and stored as fat. These foods include most varieties of melon, apples, kiwi, asparagus, green beans, and others that can be found by researching low glycemic fruits and vegetables.

Proteins
Secondly, we choose high quality, lean proteins which are all natural and do not contain added hormones or chemicals. These include all white meat chicken and turkey breast, pork tenderloin, flank and top sirloin beef, salmon, tuna, and many others. Whenever possible and available we buy free range chicken and grass fed beef from local farmers to help support local producers.

Favorable Fats
We use mono-unsaturated bases such as olive oil and sesame oil. You will find in these sauces, dressings, we also use them as cooking oils. Other sources of favorable fat include the natural fats found in the proteins, soy butter, and in dairy items when used. One of the core reasons for choosing mono-unsaturated fats is because they contain HDL cholesterol (good cholesterol) versus LDL which are present in the poly-saturated fats (not desirable).