Description
Product Description
NEW YORK TIMES BESTSELLER • A guide to managing inflammation and pain with 125+ recipes proving that you don’t need to sacrifice delicious food to eat healthfully and be pain free, from celebrity chef and The Chew co-host Michael Symon
IACP AWARD FINALIST • “Michael fixed himself with irresistible recipes that just happened to be healthy. Now you can enjoy healing yourself as well.”—Mehmet Oz, MD, attending surgeon, New York–Presbyterian/Columbia University
When Michael Symon found out he had rheumatoid arthritis and external lupus, he suspected that what he ate—or didn’t eat—could make a profound difference in his levels of inflammation and how he felt. So he committed to a food “reset” on The Chew—no red meat, white flour, sugar, dairy, or alcohol.
Michael used social media to share his experiment with his fans, and was shocked by the outcome: after completing the reset, he felt amazing. He discovered that dairy, sugar, and processed flours are his food triggers, and that by avoiding them, his inflammation essentially vanished.
Michael came up with more than 125 recipes to satisfy his cravings without aggravating his body, including Ginger and Chile-Roast Chicken, dairy-free Mac and Cheese, Spaghetti Squash with Arugula Pesto, and Apple and Cherry Oat Crisp, among many others. Now, for the first time, he is sharing these recipes, as well as a guide on how to identify your food triggers and create a meal plan that works around whatever ingredient causes your discomfort so that you too can enjoy incredible food without sacrificing your health.
Review
“Whether coping with an autoimmune disease or simply seeking a flavorful, natural diet, readers will find fresh ideas here.”—Publishers Weekly
About the Author
Michael Symon is cohost of Food Network's Iron Chef America and Burgers, Brew & 'Que and was a cohost on ABC's The Chew for seven years. He launched Symon Home on HSN in early 2018 and is chef and co-owner of the acclaimed restaurants Lola and Mabel's BBQ, both in Cleveland, Ohio, as well as of a new Mabel's BBQ in Las Vegas; the BSpot burger restaurants throughout Ohio and in Detroit, Michigan; and Roast in Detroit. This is his sixth cookbook.
Excerpt. © Reprinted by permission. All rights reserved.
Hi, I’m Michael Symon and I’ve been cooking professionally for more than thirty years. I know, I can’t believe it either sometimes. One year after Liz and I opened our first restaurant, Lola in the Tremont neighborhood of Cleveland, I was named a Best New Chef by Food & Wine magazine. The rest, as they say, is history.
Over the years we’ve opened restaurants in Cleveland, Detroit, Atlantic City, and Las Vegas, where we recently debuted Mabel’s BBQ at the renovated Palms Casino Resort. I’ve hosted or appeared on countless Food Network and Cooking Channel shows like The Next Iron Chef, which I won to become, well, the next Iron Chef; Burgers, Brew & ’Que; and Cook Like an Iron Chef, to name a few. For seven years, I was a cohost of The Chew, the popular daytime foodthemed talk show.
It was my personal experiences on The Chew, in fact, that inspired me to write this book. I suffer from two chronic autoimmune diseases, rheumatoid arthritis and discoid lupus, an external form of the disease that affects the skin. I’ve always suffered a lot of joint pain—high school wrestling and thirty years on your feet in restaurant kitchens will do that to you—but it’s progressively gotten worse with age. The periods between flareups has decreased, and the levels of pain and discomfort have increased. It was time to do something about it.
On The Chew, as one of my New Year’s resolutions, I decided to experiment with what I now call The Reset (page 12). I used to assume that my aches and pains were simply the result of a cocktail of sports injuries, a strenuous occupation, and age (I’m not getting any younger!). Later, after I was diagnosed with rheumatoid arthritis and external lupus, I resigned myself to the fac