The Slow-Carb Cookbook

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THE SLOW-CARB
COOKBOOK VOLUME 1
Simple Fat-Loss Recipes for
The 4-Hour Body, from Chefs,
Readers, Foodies, and more.
Clickable
© Timothy Ferriss WWW.FOURHOURBODY.COM

Contents
BREAKFAST
Huey’s Slow-Carb Scrambled Egg Breakfast
Eggs That Taste As Good As Bacon
2
3
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Cajun Blackened Chicken Livers with Lemon and Garlic 20
1
Mini-Veggie Pancakes 4 Chicken and Spinach Dhansak 21

Omelet Muffins 5 Garlic Pulled Pork 22
Healthy Baked Chicken 23
SALADS, SOUPS, AND SNACKS Mediterranean Stuffed Pork Loin 24
Bacon, Chicken, and Avocado Salad 6 Pork Tenderloin with Cilantro Pesto 25
Bacon, Egg, Avocado, and Tomato Salad 7 Shepherd’s Pie 26
Cauliflower and Kale Salad 8 Shrimp, Sausage, and Summer Squash Casserole 27
Creamy Chicken Tortilla Soup 9 Turkey Casserole 28
Curried Salmon Salad 10 Taco Rollups 29
Italian Sausage Meatballs with Fresh Herbs 11 White Chicken Chili 30
Lamb’s Lettuce and Spinach Salad 12
Leon’s Lentils 13 CROCKPOT
Simple Spinach Salad with Grilled Steak Crockpot Chuck Roast 31
and Raspberry Vinaigrette 14 Crockpot Pork-Stuffed Peppers 32
Thai-Inspired Salad of Awesome 15 Crockpot Turkey Chili 33
Zesty Lemon-Lime Seafood Salad
with Homemade Salsa 16 VEGETABLE DISHES
Better-Than-Pasta Substitute:
ENTREES Summer Squash Noodles 34 Clickable
Aromatic Whole Grilled Chicken 18 Middle Eastern Stuffed Zucchini Boats 35
Baked Fish in Parchment 19 Roasted Curried Cauliflower To Die For 36
Design by Saddlestamp © Timothy Ferriss WWW.FOURHOURBODY.COM

Huey’s Slow-Carb Scrambled Egg Breakfast !
“A terrifically fast and simple breakfast that will keep you going until noon.” —Huey Davies, www.litelifestyle.com
2
INGREDIENTS: DIRECTIONS:
½ can of black beans 1. Place the black beans in a pan and set to low heat.
2 medium eggs 2. Break the two eggs in a bowl, add a splash of water, and beat them with a fork.
2 Tbsp of medium chunky salsa 3. Heat a frying pan on medium heat with some vegetable oil.
½ Haas avocado 4. When the pan is ready, cook the eggs until there is no liquid visible.
5. Pour the scrambled eggs and black beans onto a plate. Add the two Tbsp of salsa to
the eggs, and the half of avocado. Enjoy!
ACTIVE COOKING TIME: 5 minutes

TOTAL TIME (START TO FINISH): 7 minutes
SERVINGS: 1
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Eggs That Taste As Good As Bacon
“Smoked paprika adds a depth and complexity above what even chipotle
peppers can offer, and the smokiness is reminiscent of — I kid you not —
bacon. Needless to say, it is the perfect compliment to eggs.”
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—Darya Pino, www.summertomato.com
1-2 Tbsp olive oil or butter 1. Start with high-quality eggs. Two factors have the biggest impact on egg flavor. The
Fresh, pastured eggs first is the diet of the hen that laid the egg, and the second is the egg’s freshness.
Smoked paprika So, for best results, you want to find the freshest pastured eggs you can get your
Salt and pepper hands on. Pastured means the hens that lay the eggs are allowed to peck around on
grass eating bugs and whatever else they find.
2. Once you have great eggs, fry them one at a time in 2 Tbsp olive oil or butter on
medium-low heat and sprinkle with sea salt, course ground black pepper, and a
pinch of smoked paprika.
3. Fry your eggs for just two minutes or so on each side, being careful to keep the yolk
intact while turning. You really don’t want to overcook eggs, which will turn them
rubbery and ruin the effect. Enjoy!
4. There are a lot more details listed here http://summertomato.com/how-to-make-
eggs-taste-as-good-as-bacon/
ACTIVE COOKING TIME: 5 minutes Clickable

SERVINGS: 1

Mini-Veggie Pancakes !
“Ate them tonight with a glass of wine, and re-found my resolve! Next time I might add a small piece of low-fat
feta cheese. Onwards and downwards – weight-wise, that is!” — Adrienne
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¼ cabbage chopped rough 1. Mix all ingredients together in a bowl.
¼ onion chopped fine 2. Heat a non-stick pan on medium to med-high heat.
1 whole egg 3. Drop a tablespoon of mixture onto the pan, and press down lightly for a few seconds
1 egg white, beaten with a spatula.
1 sundried tomato, chopped fine 4. Cook on one side, flip, and press down again until mixture is cooked through.
¼ tsp paprika
¼ tsp mixed herbs ACTIVE COOKING TIME: 10 minutes
Salt TOTAL TIME (START TO FINISH): 10 minutes
SERVINGS: 4 pancakes
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Omelet Muffins
Amy’s muffins, made almost entirely from eggs, are little powerhouses
of protein, fat, nutrients and flavor. Anything you love adding to
an omelet—diced vegetables, meat, and some cheese if you’re so
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inclined—you can add to this recipe to create your own personal omelet
muffin. — Submission from Amy Schoenherr
Recipe courtesy of Mark’s Daily Apple
6 eggs 1. Preheat oven to 350°F. Generously grease 6 muffin tins with butter or coconut oil
¼-½ cup cooked meat, cut or crumbled or for easier removal line with paper baking cups. The baking cups also help the
into small pieces muffins hold their shape.
½ cup diced vegetables 2. In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other
¼ tsp salt ingredients and stir to combine.
1/8 tsp ground pepper 3. Spoon or scoop into the muffin cups. Bake for 18–20 minutes until a knife inserted
1/8 cup mayonnaise into the center of an muffin/ omelet comes out almost clean. The omelets will
1/8 cup water continue to cook for a minute or two after removed from the oven.
Optional: ¼ cup shredded cheese, onions, 4. Remove the omelets from the muffin cups and serve, or cool completely and store
and lightly drained salsa for another day.
ACTIVE COOKING TIME: 5-10 minutes

TOTAL TIME (START TO FINISH): 30 minutes Clickable
SERVINGS: 6 egg muffin omelets

Bacon, Chicken, and Avocado Salad
Lauren Seaver had us with the first three ingredients in her salad: bacon,
chicken, and avocado. What is there not to love? This is exactly the type of
salad that satisfies our hunger and provides the type of protein and good
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fat we all need to get through the day. — Submission from Lauren Seaver
¼ lb bacon, or 4–5 slices, cut into ½-inch 1. In a pan over medium heat, cook the bacon “bits” until crisp. Remove and set aside,
bits but save the bacon grease in the pan.
8 boneless, skinless chicken thighs, 2. Add the chopped and seasoned chicken thighs to the pan and sauté in the bacon
chopped into 2 inch pieces, seasoned grease. Cook the chicken and turn so that every side is browned. Allow it to simmer
with salt and pepper over low heat while you prepare the rest of the salad.
1 avocado – peeled, pitted and cut into 3. Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion
1-inch chunks and walnuts. Dress with your favorite vinaigrette.
1 head romaine lettuce, chopped
¼ cup chopped red onion ACTIVE COOKING TIME: 20-30 minutes
½ cup chopped walnut TOTAL TIME (START TO FINISH): 20-30 minutes
SERVINGS: 4
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Bacon, Egg, Avocado, and Tomato Salad
You’ve probably heard of BLTs and BLTAs, but have you heard of BEATs?
Bacon, Egg, Avocado and Tomato salad is a favorite around here for
breakfast, lunch, or dinner. Vanessa makes her version with a generous
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squirt of lemon that heightens the flavor and also cuts through the
richness, lightening and brightening the salad. — Submission from
Vanessa Query
1 ripe avocado, chopped into chunks 1. Mix all ingredients together, stirring not too much, but just enough to make some of
2 hard boiled eggs, chopped into chunks the avocado and egg into mush.
1 medium-sized tomato, chopped into
chunks ACTIVE COOKING TIME: 5-10 minutes
Juice from one lemon wedge TOTAL TIME (START TO FINISH): 5-10 minutes
2–4 cooked pieces of bacon, crumbled SERVINGS: 1
(optional)
Salt and pepper to taste
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Cauliflower and Kale Salad
“This is one of my favorite salad recipes, combining the zing of fresh
lemon juice and garlic with the crunchy texture of raw cauliflower and
kale.” —Jaden Hair, www.steamykitchen.com
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3 large kale leaves 1. Tear the soft leaf of the kale away from the center stalk that runs throughout the
½ head cauliflower length of the kale. Discard the tough stalk. Using a chef’s knife, finely chop the kale
1 cup cherry tomatoes, halved leaves. Rock back and forth with your knife over the leaves, like you are mincing. Add
1 stalk, green onion, finely chopped to a large bowl, along with the cherry tomatoes, green onion, and parsley.
1 sprig fresh parsley, minced 2. Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix.
2 Tbsp freshly squeezed lemon juice 3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil.
1 garlic clove, finely minced Pour dressing into the bigger bowl and toss gently. Taste and season with additional
½ tsp kosher/sea salt (¼ tsp table salt) salt if needed.
Freshly ground black pepper
2 Tbsp extra virgin olive oil ACTIVE COOKING TIME: 15 minutes
SERVINGS: 4-6
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Creamy Chicken Tortilla Soup !
“I make a batch of this every week. Just ladle out a portion for lunch or a snack. This keeps me from foraging
through the pantry when I come home really hungry.” —Judy Hoehn
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2 cans of chicken broth 1. Whisk chicken broth with refried beans.
1 can of refried beans 2. Add rest of ingredients and stir together.
2 cans of Rotel tomatoes 3. Heat thoroughly on stove, or heat a serving in the microwave.
½ can of black beans
1 can of Mexican or southwest corn ACTIVE COOKING TIME: 10 minutes
(drained) (optional) TOTAL TIME (START TO FINISH): 10 minutes
1 rotisserie chicken chopped up, skin SERVINGS: 6-8 .
removed
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Curried Salmon Salad
For busy college students like Amy McMillin, easy-to-prepare meals that
make the most out of a limited food budget are a necessity. “I like to make
salads with fewer ingredients using unique combinations,” Amy told us.
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— Submission from Amy McMillin

1 4–6 oz salmon fillet (for anyone on a COCONUT MILK DRESSING: 1. Season salmon with coriander, cumin
tight budget, consider using canned 2–3 Tbsp coconut milk (or more, and garam masala then pan-fry the
salmon instead) depending on how much dressing you fillet in coconut oil.
½ tsp coriander like in your salad 2. Flake salmon into small pieces and
½ tsp cumin ½ tsp turmeric mix with other ingredients.
¼ tsp garam masala ¼ tsp cinnamon
½-1 Tbsp coconut oil (for cooking fresh Dash of cayenne pepper TO MAKE DRESSING:
salmon) Optional: ½ tsp of coconut flour to 1. Whisk dressing ingredients together
2 cups romaine lettuce, shredded thicken dressing and drizzle over salad.
½ avocado, cut into chunks
2 Tbsp sliced or slivered almonds ACTIVE COOKING TIME: 10-20 minutes
2–3 Tbsp chopped green onions TOTAL TIME (START TO FINISH): 10-20
minutes
SERVINGS: 1 Clickable

Italian Sausage Meatballs with Fresh Herbs
“Mmm” is likely to be the first thing out of your mouth when you take
a bite, thanks to a flavorful combination of ground beef (or bison) and
sweet Italian sausage. You can also do what Shalon does and keep your
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freezer well-stocked; whenever hunger hits, defrost a few for a convenient

protein-packed snack. — Submission from Shalon
1 lb ground beef (or bison) 1. Remove the Italian sausage from its casing. Mix all of the ingredients, except bacon
1 lb sweet Italian sausage fat, together until well combined. With lightly oiled hands, roll the meatballs into the
2 cloves garlic, minced desired size.
1 sprig fresh rosemary, minced 2. To cook, heat bacon fat in a saute pan over medium to medium-high heat. Once hot,
3 sprigs fresh thyme, minced add the meatballs. Fry 5–7 minutes, until bottom is browned.
1 long sprig fresh oregano, minced 3. Turn meatballs to opposite side and fry until that side is nicely browned, another
¼ cup roughly chopped flat leaf parsley 5–7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite
½ small yellow onion, roughly chopped done, turn heat to low and cover pan for a few more minutes or put meatballs in a
½ cup almond meal warm oven while you fry another batch.
2 eggs, whisked
1 tsp red pepper flakes ACTIVE COOKING TIME: 10-15 minutes
Black pepper TOTAL TIME (START TO FINISH): 20-30 minutes
¼ cup cream (optional) SERVINGS: 20 large or 30 medium meatballs Clickable
½ cup finely shredded parmesan
(optional)
¼ cup bacon fat

Lamb’s Lettuce and Spinach Salad
Lamb’s Lettuce (or mâche, or field greens, or Rapunzel...) is unique
not only for its delicate rosette shape, but also for its buttery texture.
It’s usually served in salads, but can also be thrown into soup or wilted
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slightly in a quick sauté with oil. — Submission from Richard Freund

1–2 cups Lamb’s Lettuce 1. Although the salmon can be cooked any way you like, poaching is a quick and easy
1–2 cups raw spinach method. Preheat the oven to 350°F. Place the salmon in a baking pan with just
½–1 cup grated red cabbage enough water to cover the bottom of the pan. Cover with foil and bake until done,
½ lb wild salmon fillet approx. 10 minutes for a ½ lb fillet.
Olive oil 2. Mix together the greens, top with salmon, and drizzle olive oil on top.

TOTAL TIME (START TO FINISH): 15-20 minutes
SERVINGS: 1
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Leon’s Lentils !
“One bag of lentils can last me almost a week, and really helps with keeping me full.” — Shrinking Leon
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2 Tbsp of Olive Oil 1. Pour 2 Tbsp of olive oil into a saucepan, along with 2 tsp of chopped garlic. Sauté
2 tsp of chopped garlic the garlic for a minute or two.
2 cans of beef broth 2. Pour two cans of beef broth in the saucepan, and let everything boil for about 5
Rosemary minutes.
1 bag of Italian lentils 3. Sprinkle a bit of rosemary and Italian seasoning into the broth.
4. Add 1 cup of water.
5. Rinse the lentils (no need to soak them like other dry beans) and pour them into the
broth. Cook the lentils at a medium heat for about 20-30 minutes until they are soft.

SERVINGS: 1 bag of lentils
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Simple Spinach Salad with Grilled Steak
and Raspberry Vinaigrette
Steak is the protein of choice for this salad, because as Reni says, “We
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ALWAYS have leftover steak.” Yet another simple but genius reminder:
the best protein for a salad is often whatever is leftover from dinner the
night before. So go ahead, throw chicken or salmon or any other leftover
protein into this salad. The raspberry vinaigrette, although bold, is surprisingly versatile and will pair well with
just about anything. — Submission from Reni Westmoreland
3 cups baby spinach 1. Put spinach in a bowl and mix with nuts and onions.
A few slices red onion
Small handful walnuts TO MAKE DRESSING:
Small handful pecans 1. Mix together dressing ingredients. Add dressing to taste. Lay thinly sliced steak on
4 oz grilled steak or other protein top, either cold or warmed up. Enjoy!
RASPBERRY VINAIGRETTE: ACTIVE COOKING TIME: 5-10 minutes

¼–½ cup raspberry vinegar TOTAL TIME (START TO FINISH): 5-10 minutes
½ cup olive oil SERVINGS: 1
1 Tbsp Dijon mustard Clickable
1 tsp minced garlic
½ tsp salt
½ tsp pepper

Thai-Inspired Salad of Awesome
Tara’s Thai-inspired dressing has all those delicious salty, sour, spicy
flavors inherent in Thai cuisine. A key ingredient is fish sauce, and
while that might not sound appealing, fish sauce is one of those secret
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ingredients that heightens flavor in a good way. We topped the salad with
chopped, grilled chicken breast for protein, although thin slices of steak
(or maybe shrimp) would be delicious, too. And, as Tara says, “some
grated coconut on top of the salad would not be amiss.” — Submission from Tara Gravenstine
INGREDIENTS: 1 avocado, diced DIRECTIONS:

1 bunch spinach, roughly chopped 2 medium tomatoes, diced 1. Chop, julienne, and mix ingredients
2 cups loosely packed fresh mung bean together. Drizzle with Thai-inspired
sprouts (optional) THAI-INSPIRED DRESSING: dressing.
1 cup snow peas, julienned (i.e. cut into Juice and zest of 2 limes
matchsticks) ½ cup olive oil TO MAKE DRESSING:
1 small can bamboo shoots (or water 2 tsp fish sauce 1. Combine all ingredients in a bowl and
chestnuts), julienned 1 tsp soy or tamari sauce mix.
1 red bell pepper, julienned 2 tsp finely minced garlic 2. *Ginger juice can be made by
1 bunch scallions, julienned or chopped 2 tsp ginger juice* (or grated ginger root) chopping up ginger and squishing it in
½ cup chopped cilantro a mortar and pestle, or in a bowl with
½ cup chopped basil ACTIVE COOKING TIME: 10-15 minutes a spoon. Clickable
1/3 cup chopped mint TOTAL TIME (START TO FINISH):
10-15 minutes
SERVINGS: 4-6

Zesty Lemon-Lime Seafood Salad
with Homemade Salsa
Michelle admits this is her favorite salad not only because it’s a flavorful
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protein boost, but also because she loves making people at work jealous
with her salad creations. “It encourages them to make salads for lunch
themselves,” she explains, “instead of hitting the truly frightening
cafeteria.” Luckily, Michelle’s recipe serves four, so you just might have enough to share with those jealous
co-workers... — Submission from Michelle DeLorenzo
½ lb cooked lump crabmeat (or lobster meat) 1. In a medium bowl, combine seafood, tarragon, lemon juice, red pepper flakes and
½ lb cooked shrimp Tabasco sauce and place in the refrigerator for 20 minutes to chill.
½ lb cooked sea scallops 2. To make salsa: Combine all the salsa ingredients. For a chunky salsa, stir the
1 Tbsp of chopped fresh tarragon ingredients in a bowl. For a smooth salsa, blend in the blender. Letting the salsa sit
2 Tbsp of lemon juice for a while helps the flavors blend.
½ tsp red pepper flakes 3. Cut the avocados in half, remove the pits, and gently scoop the meat out of the
Tabasco sauce, to taste shells, keeping the shape intact. Slice each avocado half into thin slices.
Salt to taste
2 avocados CONTINUED ON FOLLOWING PAGE
Your favorite greens Clickable

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SALSA:
4. Place your greens of choice in four bowls and top with ¼ of the seafood mixture, ¼
1 medium onion, chopped
of the salsa, and fan the avocado slices on top.
2 ½ cups coarsely chopped roasted
5. **The salsa can be made with raw tomatoes, but if you’d like to roast them for
tomatoes**
more flavor, start by preheating the oven to 375-400°F. Slice each tomato in half
2 garlic cloves, finely chopped
and drizzle with olive oil. Roast for at least 1 hour, until tomatoes are soft. Longer
¼ cup coarsely chopped cilantro
roasting evaporates some of the moisture and intensifies the flavor.
2 Tbsp lime juice
1 tsp olive oil
Salt to taste
To spice it up, add hot sauce or finely
SERVINGS: 4
chopped jalapeno to taste
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Aromatic Whole Grilled Chicken
As reader Rich Freund pointed out when submitting the following recipe,
meals like whole roasted chicken are just as good, if not better, when
cooked on a grill. The trick lies in a culinary technique with an extremely
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technical term: spatchcocking (we swear we did not make that term up).
Spatchcocking involves slicing the bird down the backside to remove the
backbone before cooking. This makes a chicken more flexible so you can
flatten the bird out, insuring that all parts cook evenly. — Submission from Rich Freund
1 whole chicken 1. Get the grill started first, so it comes up to at least 325°F before you put the bird on.
1 Tbsp salt 2. Mix the dry ingredients together and set the rub aside.
1 Tbsp ground pepper (try a mix of white 3. Set the chicken breast-side down and remove anything that’s inside the cavity.
and black) 4. Using a sharp knife or kitchen shears, cut down each side of the backbone to remove
1–2 Tbsp smoked sweet paprika (or it. The backbone runs right down the middle of the chicken.
just sweet paprika if you can’t find the 5. When the backbone is removed, the chicken will fold open. Rub the bird with olive oil
smoked variety) then rub the spice mix generously all over the bird.
1 Tbsp chili powder 6. Cook the chicken with the grill lid on, checking and turning the bird every 15
1 Tbsp garlic powder or dried minced minutes. Watch out for flare-ups and try to avoid letting the chicken come in direct
garlic contact with flames. Cook until an internal temperature of at least 165°F is reached.
1 tsp turmeric Clickable
SERVINGS: 4-6

Baked Fish in Parchment
“This is one of the healthiest ways to prepare fish. The bonus is that the
recipe is a one-dish meal (well, okay, one-pouch meal).” [Recipe adapted
from Cooking Know How cookbook by Bruce Weinstein and Mark
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Scarbrough.] —Jaden Hair, www.steamykitchen.com
Two 16-inch parchment paper sheets (or 1. Preheat your oven to 450˚F. Lay one parchment paper over another, long side of the
tin foil) paper horizontal. Lay herb sprigs in middle of the parchment. Season fish on both
2 rosemary sprigs (or cilantro or parsley sides with salt and pepper. Lay fish on top of the herb sprigs. Spoon the zucchini,
or thyme) tomatoes, and artichoke hearts over the fish. Season the vegetables with a pinch
1 5-6 oz. skinless fish fillet more of salt and pepper. Pour the white wine over everything.
½ cup diced zucchini 2. Seal the packet closed by rolling and crimping the long sides together over the fish
3 cherry tomatoes, halved and vegetables [Note: A step-by-step video on how to fold the parchment pouch is
2 small artichoke hearts (canned) available here: http://steamykitchen.com/7458-baked-fish-parchment-recipe.html].
quartered Then roll and crimp the ends closed so no steam can escape. Place on baking sheet.
1 Tbsp dry white wine 3. Bake for 10-15 minutes, until the fish is cooked through. Timing depends on
Salt and pepper thickness of fish: 10 minutes for ½-inch fillet, or 15 minutes for 1-inch fillet. If you
Squeeze of fresh lemon juice are cooking more than one packet, add another minute to cooking time for each
additional packet. Just before serving, carefully open the packet (hot steam!), and
add a squeeze of lemon juice over everything.
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SERVINGS: 2

Cajun Blackened Chicken Livers with Lemon and Garlic
Nicola Aylin’s easy and richly flavorful recipe combines an array of spices
with chicken liver and fresh greens doused in lemon, garlic and butter.
Laying the liver on a bed of salad greens lightens up the dish and makes
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Cajun Blackened Chicken Livers with Lemon and Garlic the perfect
summer lunch or dinner. — Submission from Nicola Aylin
1 lb chicken livers 1. Trim chicken livers, discarding connective tissue and separating larger livers into two lobes.
2. To make Cajun seasoning, mix together paprika, cayenne, garlic and onion powders,
CAJUN DRESSING: black and white peppers, thyme, oregano and salt.
1 Tbsp sweet paprika 3. Add livers to the seasoning mixture and toss to coat, then brush livers with either
1 tsp cayenne pepper melted butter or olive oil.
1 tsp garlic powder 4. Choose one of the two cooking methods below:
1 tsp onion powder a) Preheat broiler to highest setting. Place liver on a rimmed baking sheet and on
¾ tsp black pepper top rack in oven, broil under high heat. Turn once, until blackened on outside and
¾ tsp white pepper (optional) centre of thickest part is pink, about 8 minutes. Or…
½ tsp dried thyme b) Place chicken livers in a cast iron pan pre-heated to medium and cook on both
½ tsp dried oregano sides, about 2–3 mins per side.
½ tsp salt 5. Place hot chicken livers on lettuce or spinach.
2 Tbsp butter or olive oil 6. Combine butter or olive oil, lemon juice, and 1 clove of crushed garlic in a hot pan until
6 cups spinach leaves, lettuce leaves, or garlic is very lightly browned, then drizzle over livers and greens as a warm dressing. Clickable
half a head iceberg lettuce (shredded)
1 Tbsp butter or olive oil ACTIVE COOKING TIME: 15-20 TOTAL TIME (START TO FINISH): 15-20
Juice of one lemon SERVINGS: 2-3
1 clove of garlic, crushed
Chicken and Spinach Dhansak
— Lloyd
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1 lb chicken breast 1. Wash the chicken and slice it into small pieces.
6 Tbsp vegetable oil 2. Heat the vegetable oil in a large, deep frying pan, and add the onions. Keeping a low
1 large onion (sliced into fine wedges) heat, wait 5 minutes for the onions to start melting.
½ tsp salt 3. After 5 minutes, increase the heat to a medium level and wait for the onions to
1 tsp of chili powder become slightly golden in color.
2 green chilies, finely chopped 4. Add the salt, chili powder, turmeric, chopped green chilies, and garam masala. Stir
1.5 tsp of garam masala all of them into the onions. Continue cooking for 5 minutes, stirring frequently.
2 cups lentils 5. Add the lentils.
2 fresh garlic cloves, minced 6. Increase the heat again, and add the chicken breast along with the fenugreek and
Pinch of ground fenugreek garlic. Stir for 5 minutes.
2 Tbsp of lemon juice 7. Add 2 cups of water.
Handful of finely chopped coriander 8. Put in the lemon juice and half of the coriander. Bring to a boil for 5 minutes, then
reduce heat.
9. Cook the curry for 15 minutes.
10. Skim off any excess oil and sprinkle in the remaining coriander.

TOTAL TIME (START TO FINISH): 35-40 minutes Clickable
SERVINGS: 1-2

Garlic Pulled Pork
Search through a few cookbooks or food blogs for a pulled pork recipe
and you’ll find that everyone has a slightly different approach. We like the
approach Pat “Allbeef Patty” Levine submitted because it’s straightforward,
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fool-proof, and still has tons of flavor. — Submission from Pat Levine
1 pork shoulder cut (butt or picnic), 1. Mix together salt, cumin, black pepper and granulated garlic. Juice the lime over the
weighing 3–4 lbs seasonings and rub the mixture all over the pork. If you love garlic as much as Pat
1–2 Tbsp kosher salt does, you might want to use fresh garlic, too.
½ tsp cumin 2. Optional: use a knife to slice six thin cuts in the pork and push each clove securely
1 tsp of black pepper inside each cut. You don’t want the fresh garlic to fall out and touch the cooking
1–2 Tbsp of granulated garlic or garlic vessel or it will burn and affect the flavor of the meat.
powder 3. The meat should marinate out of refrigeration for a half hour before you put it in the
Optional: 6 fresh garlic cloves, peeled oven. This ensures that it will cook evenly throughout. If you want to let the meat
Juice of one lime marinate in the rub longer than this, put it in the fridge for an hour or even overnight.
1 onion 4. When you’re ready to cook, preheat the oven to 250°F. Place the roast in a pan with
1 bay leaf one sliced onion and a bay leaf. Cover and roast for three to four hours, or until the
middle of the roast reads about 190° and falls apart easily when pulled with a fork.
ACTIVE COOKING TIME: 10-15 minutes 5. Let the roast rest for twenty minutes or so, then uncover. You’ll notice a lot of liquid
TOTAL TIME (START TO FINISH): 4 to 5 at the bottom. Use it as a sauce for the meat, which you will now viciously attack Clickable
hours (30 minutes for marinade) with two forks. It’ll fall apart pretty readily, and you’ll get the idea of the shredding
SERVINGS: 6-8 method after a couple of pulls. Enjoy!

Healthy Baked Chicken !
“Healthy eating can be delicious. Here is one of my favorite ways to prepare chicken that will have your whole
family asking for more!” —Isabel De Los Rios
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1-2 Tbsp unrefined, organic coconut oil 1. Mix the coconut oil, garlic, and sea salt in a bowl.
1 tsp organic minced garlic 2. Preheat the oven to 375˚F . Rinse the whole chicken and transfer it to an oven safe
1 tsp Celtic sea salt pan. Coat the chicken with the coconut oil mix.
3-4 lb whole chicken 3. Cut the lemon into 4 slices. Put the lemon slices under the chicken, and spread
1 whole lemon apart around the chicken.
1 whole red onion 4. Cut the red onion into 4 parts, and put it in the chicken cavity.
5. Put the chicken in the oven at 375˚F and cook for 90 minutes.
ACTIVE COOKING TIME: Less than 10 minutes.

TOTAL TIME (START TO FINISH): 1 hour and 40 minutes
SERVINGS: 4-8
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Mediterranean Stuffed Pork Loin
A pork loin is a fine cut of meat, tender and easy to cook, but because it’s the
leanest cut of pork it also tends to be the least flavorful. This is where Jade
steps in with a perfect solution: stuffing. Breadcrumbs are nowhere to be
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found in his rich and flavorful filling that evokes the best of Mediterranean
cooking. — Submission from Jade Kendall
1–2 lbs pork tenderloin 1. Drizzle some olive oil or butter in a frying pan over medium heat. Add red peppers
1 red pepper, finely chopped and garlic to the pan. After a few minutes add the spinach and cook until it wilts.
1–2 garlic cloves, finely chopped Remove from heat.
6 oz spinach 2. Butterfly cut the pork tenderloin (cut vertically down the middle until almost
¼ cup chopped almonds through, but not quite through the pork). Place saran-wrap over the butterflied
Pitted kalamata olives pork and pound it as flat as you can without breaking through the pork (use a meat
Olive oil or butter for sautéing tenderizing hammer for best results).
Optional: ¼ cup crumbled Feta cheese 3. Once the pork is thin, add the ingredients from the pan on top of the pork, spreading
it all over. Add the almonds, and optional feta cheese and olives.
ACTIVE COOKING TIME: 15-20 minutes 4. Gently roll the pork into a tube/roll. If you are using a smaller pork loin, or were not
TOTAL TIME (START TO FINISH): 1 to able to pound it very thinly, you may just be folding the loin over rather than rolling it.
1½ hours In this case, securing the loin with toothpicks or kitchen twine will be necessary.
SERVINGS: 3-6 5. Drizzle the pork with olive oil and butter and bake at 375°F for about 40–60 minutes Clickable
(depending on the size of the pork roll). When the pork is cooked to your liking, let it
cool slightly and then slice.

Pork Tenderloin with Cilantro Pesto
While the flavor mostly comes from the cilantro and ginger, the almond butter
and coconut milk add just the right amount of creaminess. — Submission
from Susan Rosenberg
! 25
2 lbs of pork tenderloin 1. Slice the tenderloin into rounds of 1-inch thickness. Mix oils and vinegar, add garlic
4 Tbsp olive oil and ginger. Marinate the pork slices in a non-reactive glass container for at least 2
2 tsp sesame oil hours or overnight, turning at intervals to marinate both sides of the slices.
2 Tbsp rice wine vinegar 2. To cook the pork, heat some coconut oil, lard, or olive oil in a large skillet over
2 cloves of garlic, chopped medium-high heat. Quickly sear the slices, turning once, until just cooked through.
1 inch fresh ginger, peeled and chopped Do not crowd the pan, cook in batches as needed so they sear and don’t steam. Keep
each batch warm in a warm oven or covered in foil wrap.
CILANTRO PESTO
1 bunch of cilantro, leaves only TO MAKE PESTO: Blend sauce ingredients in blender or food processor until smooth,
2 large garlic cloves adding coconut milk until preferred consistency is reached.
1-inch piece of ginger, peeled and sliced
thin TO SERVE: Put a few slices of pork on a plate with a little bit of pesto on each slice, or
1 Tbsp fish sauce serve pesto on the side. (A little pesto goes a long way, flavor-wise.) Serve with cooked
¼ cup olive oil (or less, to taste) greens with sesame seeds and sliced red peppers for a nice color combo.
1 tsp sesame oil (or more, to taste) Clickable
¼ cup almond butter ACTIVE COOKING TIME: 30-45 minutes
1 tsp honey (optional) TOTAL TIME (START TO FINISH): Minimum 2 ½ hours (2 hours for marinade)
½-1 cup coconut milk SERVINGS: 8
Sea salt to taste
Shepherd’s Pie
Alone, ground meat and frozen vegetables may not seem like anything
special, but when combined with the cauliflower puree in Shepherd’s Pie,
the result is the type of home-cooked meal all of us wish was waiting for
! 26
us at the end of a long day. — Submission from Cherie Randall

1 head cauliflower 1. Preheat oven to 400°F. Break the cauliflower into chunky pieces and steam until just
4 Tbsp butter tender. Put in the food processor with 2 Tbsp butter and process until smooth. Add
1–3 Tbsp cream (optional) salt & pepper to taste. Optional: Add cream 1 Tbsp at a time until smooth but still
Salt & pepper taste fairly thick. Set aside.
3 Tbsp olive oil 2. Heat oil in a skillet over medium-low heat. Add onion and sauté several minutes
1 medium onion, chopped until soft. Add beef and cook for about 5 minutes, stirring to break up the meat so it
1 cup frozen organic peas & carrots, browns evenly. Add peas, carrots and green beans and cook another five minutes.
thawed 3. Stir in the coconut flour. Add broth and herbs and reduce the heat to low and simmer,
¾ cup frozen organic green beans, thawed stirring occasionally, for about 5 minutes. Add salt and pepper to taste. Remove from
1 lb ground grass-fed beef or bison skillet and put into a 9-inch pie pan. Spread the cauliflower over the top.
1 Tbsp coconut flour or almond flour 4. Scatter 2 Tbsp of butter cut into small pieces on top of the cauliflower. Bake 30–35
¾ cup beef stock or broth minutes.
1 Tbsp chopped fresh thyme or 1 tsp dried
1 Tbsp chopped fresh rosemary or 1 tsp ACTIVE COOKING TIME: 20-30 minutes Clickable
dried TOTAL TIME (START TO FINISH): 45-60 minutes
SERVINGS: 8 slices

Shrimp, Sausage, and Summer Squash Casserole
We were amazed by the way a few simple ingredients baked up into such
a rich and satisfying dish. But what made us really happy was discovering
a new, inventive way to cook up summer’s seemingly endless bounty of
! 27
squash. — Submission from Rachel Virden

4–5 lbs yellow crookneck squash (or 1. Preheat oven to 350°F.
zucchini), sliced 2. Cook the bacon and sausage together in a large soup pot or other deep pot. When fat
1 onion, finely chopped begins to render, add the onion.
6 slices bacon, chopped into pieces 3. Sauté until bacon is slightly crispy, sausage is crumbled and cooked, and onion is
½ lb Italian sausage (spicy or regular) soft. Add the sliced squash (it may be easiest to add it in several batches) and stir to
1 lb raw shrimp (peeled/deveined/tails coat with meat and rendered fat.
off), chopped into bite-sized pieces 4. Turn the heat to high. If the sausage and bacon have not rendered enough fat to cook
2 eggs the squash, then add some butter to the pot. The squash is done once it is slightly
Butter, if needed for sautéing browned and there is no liquid sitting in the pot. By this time, the squash will have
Optional seasonings: salt, pepper, Cajun reduced by about half.
seasoning or hot sauce 5. Season with your choice of salt, pepper, Cajun seasoning and/or hot sauce.
6. Remove the pot from the stove and let it cool slightly.
ACTIVE COOKING TIME: 20-30 minutes 7. Beat the eggs in a small bowl and pour over the squash mixture. Add the raw
TOTAL TIME (START TO FINISH): shrimp. Stir to combine all ingredients then pour into a casserole dish. Clickable
50-60 minutes 8. Bake until hot and bubbly, approximately 30 minutes. Enjoy!
SERVINGS: 6 to 8

Turkey Casserole
INGREDIENTS:
1 large yellow squash
DIRECTIONS:
!
1. Slice up the yellow squash into thin strips, cutting sideways (Hint: cutting sideways =
28
1 lb of ground turkey bigger circumference).

1 Tbsp Worcester and soy sauce (low 2. Fry up the turkey in the Worcester and soy sauce, until the turkey is brown (or just
sodium) slightly pink) in the middle. Add in the garlic near the end, to prevent it from burning.
Garlic (for taste) 3. Line the bottom of the casserole dish with the squash slices, sprinkle with salt,
1 square Pyrex pan pepper, and any other spices (rosemary, dill, cumin, are all good).
Salt, pepper 4. Spread turkey on top of slices; top off with beans, then broccoli. Spread evenly.
2 cans pinto, navy, or black beans (pick 5. Sprinkle the cheese all across the top.
your favorite) 6. Cover with aluminum foil. Bake at 300˚F for 1 hour, then check.
3 cups broccoli
¼ cup of feta or goat cheese (optional) ACTIVE COOKING TIME: 15 minutes
TOTAL TIME (START TO FINISH): 1 hour, 15 minutes
SERVINGS: 3-6
Clickable

Taco Rollups !
“I really like meals I can make ahead so that I don’t have to THINK about what I’m going to eat. This is a great
“make-ahead” meal. If you like Tex-Mex, then you will love this because you stick to the plan and still feel like
you are eating something yummy that you would normally eat (minus the sour cream and cheese)...”
29
—Anonymous
3 lbs ground turkey 1. Brown ground turkey, add taco seasoning, and stir for a few minutes.
2 packets of taco seasoning 2. Add black beans (drained) and corn (drained).
2 cans of black beans (pinto, refried, or 3. Mix it all together and VOILA!
whatever beans you like) 4. Roll it up in a lettuce leaf and eat like a taco, or eat it on top of the lettuce like a
1-2 cans of whole kernel corn (yellow or salad.
white)
Several lettuce leafs ACTIVE COOKING TIME: Less than 10 minutes
Guacamole, salsa (optional) TOTAL TIME (START TO FINISH): 15 minutes
SERVINGS: 6-10
Clickable

White Chicken Chili
—Anonymous
! 30
1 Tbsp olive oil 1. Heat oil in large heavy pot to medium/high.
2 med onions (chopped) 2. Add onions. Sauté until translucent (about 10 minutes).
4 cloves garlic (minced) 3. Add garlic, chilies, chicken, cumin, oregano, and hot pepper. Sauté for 2 minutes.
2 4-oz cans chopped green chilies 4. Add beans and chicken broth.
4 cups cooked chicken (chopped up) 5. Bring to a boil, reduce heat, and simmer for 2 hours or longer.
2 tsp ground cumin 6. Add salt and pepper to taste.
1.5 tsp dried oregano (crumbled)
¼ tsp cayenne or crushed red pepper ACTIVE COOKING TIME: 15 minutes
3 16-oz cans, Great Northern beans TOTAL TIME (START TO FINISH): 2 hours, 15 minutes
(drained and rinsed) SERVINGS: 4-8
6 cups chicken broth
Salt, pepper
Clickable

Crockpot Chuck Roast !
“So easy! Just open up three cans of soup and pour it over a chuck or rump roast. Set Crockpot on low and enjoy
a really tender, flavorful roast for dinner.” —Judy Hoehn
31
1 chuck or rump roast 1. Put roast in Crockpot, and turn heat to low.
1 can beef broth 2. Pour the three cans over the roast.
1 can French onion soup 3. Cook on low for about 8 hours.
1 can beef consommé 4. That’s it!

TOTAL TIME (START TO FINISH): 8 hours
SERVINGS: Depends on size of roast.
Clickable

Crockpot Pork-Stuffed Peppers
Katerina sometimes uses ground beef or a combination of ground meats.
We can also imagine using diced tomatoes instead of paste and bold
spices for those with a more adventurous palate. Left as is, however,
! 32
this recipe will greet you at the end of the day with its comforting aroma,
and provide a meal that the whole family will love. — Submission from
Katerina Shchyelkunova
2 lbs ground pork (or a combination of 1. Cut the tops of the peppers and clean the seeds out. Arrange peppers in the Crock-
pork and beef) Pot standing up and make sure they fit securely.
4 large green peppers 2. Grate onion, carrots, garlic and cauliflower in the food processor. You can also just
1 large onion chop them into small pieces with a knife if you don’t have a food processor.
2 carrots 3. In a big bowl, combine ground pork, shredded vegetables, seasonings, and tomato
4 cloves of garlic paste. Add salt and pepper to taste.
½ head of cauliflower 4. Stuff the peppers with the mixture and arrange leftover meat between the peppers.
6 ounce can of tomato paste 5. Add half a cup of water, cover, and cook on low for 8–10 hours. If you don’t have a
1 Tbsp dry oregano slow-cooker, the dish can be cooked in the oven, covered, for 1–2 hours.
1 Tbsp dry or fresh tarragon
Salt and pepper to taste ACTIVE COOKING TIME: 15-20 minutes
TOTAL TIME (START TO FINISH): 8-10 hours in crockpot (or 1-2 hours in oven) Clickable
SERVINGS: 4 stuffed peppers

Crockpot Turkey Chili !
“Here is my take on the Turkey Chili recipe. It tastes FANTASTIC... There is a little prep work, but once you make
it the first time, it’s no sweat after that.” —Matt
33
4 15-oz. cans of chili beans (2 black, 1. Put all ingredients into a Crockpot for 12 hours. Taste at 8 hours for salt and/or chili
2 pinto) powder.
1 can green chilies (diced or whole) 2. Enjoy!
2 15-oz. petite diced tomatoes
1 zucchini (sliced) ACTIVE COOKING TIME: 5-10 minutes
Handful of mini carrots TOTAL TIME (START TO FINISH): 12 hours
Handful of spinach SERVINGS: 4-8
½ butternut squash
½ acorn squash
1 lb ground turkey
4 Tbsp chili powder
1 Tbsp cumin
2 Tbsp Tabasco
2 Tbsp sea Salt
2 Tbsp pepper
Clickable

Better-Than-Pasta Substitute: Summer
Squash Noodles
“Shaved zucchini makes a quick, delicious and low carb pasta substitute.
! 34
All you need is some summer squash, a vegetable peeler and a bowl
(optional).” —Darya Pino, www.summertomato.com
2 cloves of garlic 1. Run your garlic through a garlic press and place into a small bowl or cup. Add 1
1 14 oz. can diced tomatoes Tbsp of warm water to the garlic, stir, and set aside.
1 medium fresh tomato 2. Drain your tomatoes and reserve the liquid. Dice your fresh tomato into half-inch cubes.
~10 leaves fresh basil 3. Chop your basil. Leaves such as mint and basil are easiest to cut if you chiffonade
Extra virgin olive oil them (i.e. slice into long strips) by stacking the leaves on top of each other and rolling
2-4 summer squash such as zucchini them lengthwise like a cigarette. From there they are easy to cut into thin strips.
Salt and pepper 4. In a pan, heat 2 Tbsp of olive oil and add the garlic. Cook until fragrant but not brown
(about 1 minute). Add the canned tomatoes and simmer until sauce starts to thicken
ACTIVE COOKING TIME: 20 minutes (about 8 minutes).
TOTAL TIME (START TO FINISH): 5. While the sauce is simmering, peel squash (as demonstrated in this video: http://
20 minutes summertomato.com/better-than-pasta-subtitutes-summer-squash-noodle-recipe).
SERVINGS: 2 Sauté the squash ribbons in olive oil on medium heat. Sprinkle with salt and sauté
for no more than 2 minutes. Do not allow them to brown or soften. Noodles should be
brightly colored and al dente (i.e. firm, but not hard). Remove from pan and set aside.
6. When sauce starts to thicken, add fresh tomatoes and basil. Add some reserved Clickable
tomato liquid if it becomes too thick to work with. Cook sauce another 3 minutes or
so and salt to taste.
7. Toss the sauce with squash noodles and serve immediately.

Middle Eastern Stuffed Zucchini Boats
“Zucchini boats are fun to eat and this recipe will make 4 main dish or 8
side dish. I’ve used healthy ground chicken, but you can use any type of
ground meat that you prefer.” —Jaden Hair, www.steamykitchen.com
! 35
4 medium zucchini (about 6 ounces each) 1. Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh and
1 Tbsp olive oil seeds, leaving a ¼-inch-thick shell around edges. Discard flesh and seeds.
1 red or yellow bell pepper, seeded and 2. Place half of the zucchini, cut-side down, in an 11 x 7 x 2-inch glass baking dish.
chopped Add ½ cup of water and cover with plastic wrap, venting one corner. Microwave
½ medium-size onion, chopped 4 minutes. Place cooked zucchini in a large baking dish. Repeat with remaining
2 cloves garlic, finely minced zucchini.
1 pound ground chicken 3. Meanwhile, heat oven to 400˚F. In a large nonstick skillet, heat oil over medium heat.
¼ cup golden raisins Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Crumble
½ tsp salt in chicken. Stir in raisins, salt, pepper and cinnamon. Cook 5 minutes, stirring
¼ tsp black pepper occasionally. Turn off heat.
¼ tsp ground cinnamon 4. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle the pine nuts over the
2 Tbsp pine nuts tops. Bake at 400˚F for 10 minutes or until the zucchini is cooked through.

SERVINGS: 4-8 Clickable

Roasted Curried Cauliflower To Die For
“For some reason, roasting cauliflower completely transforms it from a
vegetable people don’t like into something they just can’t get enough of.
The coolest part of all is that anyone (like ANYone) can make this. The
! 36
trick is to use a very hot oven, around 450-500˚F .” —Darya Pino,

www.summertomato.com
1 large cauliflower (or several small 1. Preheat oven to 500˚F.
ones), ~2 lbs 2. Break cauliflower into medium-small florets and place into large bowl or baking
Curry powder pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly.
Olive oil The smaller you make the pieces, the quicker they will cook and the more
Kosher or sea salt caramelized they will become (which I consider a good thing).
3. Drizzle cauliflower pieces generously with olive oil and season well with salt and
ACTIVE COOKING TIME: 45 minutes curry powder.
TOTAL TIME (START TO FINISH): 4. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a
45 minutes second baking pan to be sure the pieces aren’t too crowded.
SERVINGS: 4 5. Cover the pans with foil and place into the oven.
6. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start
looking translucent. If not replace foil and cook another 5 minutes.
7. When the cauliflower has finished steaming, remove the foil and toss with tongs.
8. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin Clickable
to brown and become crisp. Do this for approximately 30-35 minutes.
9. Adjust salt to taste (you will probably need another sprinkle) and serve.

! 37
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Mini-Veggie Pancakes 4 Chicken and Spinach Dhansak 21

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ACTIVE COOKING TIME: 5 minutes

© Timothy Ferriss WWW.FOURHOURBODY.COM

—Darya Pino, www.summertomato.com

ACTIVE COOKING TIME: 5 minutes Clickable

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

ACTIVE COOKING TIME: 5-10 minutes

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

— Submission from Amy McMillin

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freezer well-stocked; whenever hunger hits, defrost a few for a convenient

© Timothy Ferriss WWW.FOURHOURBODY.COM

slightly in a quick sauté with oil. — Submission from Richard Freund

ACTIVE COOKING TIME: 5-10 minutes

© Timothy Ferriss WWW.FOURHOURBODY.COM

ACTIVE COOKING TIME: 5-10 minutes

© Timothy Ferriss WWW.FOURHOURBODY.COM

RASPBERRY VINAIGRETTE: ACTIVE COOKING TIME: 5-10 minutes

© Timothy Ferriss WWW.FOURHOURBODY.COM

INGREDIENTS: 1 avocado, diced DIRECTIONS:

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

Scarbrough.] —Jaden Hair, www.steamykitchen.com

© Timothy Ferriss WWW.FOURHOURBODY.COM

ACTIVE COOKING TIME: 10-15 minutes

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

ACTIVE COOKING TIME: Less than 10 minutes.

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

Recipe courtesy of Mark’s Daily Apple

us at the end of a long day. — Submission from Cherie Randall

© Timothy Ferriss WWW.FOURHOURBODY.COM

squash. — Submission from Rachel Virden

© Timothy Ferriss WWW.FOURHOURBODY.COM

1 lb of ground turkey bigger circumference).

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

ACTIVE COOKING TIME: 5 minutes

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

© Timothy Ferriss WWW.FOURHOURBODY.COM

ACTIVE COOKING TIME: 30 minutes

© Timothy Ferriss WWW.FOURHOURBODY.COM

trick is to use a very hot oven, around 450-500˚F .” —Darya Pino,

© Timothy Ferriss WWW.FOURHOURBODY.COM

Want to submit your recipe? Click here.

© Timothy Ferriss WWW.FOURHOURBODY.COM