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After a scary diagnosis, restaurateur Joe Bastianich changed his diet and dropped 50 pounds
by Sara Bonisteel
Joe Bastianich
W hen he was in his late 30s, restaurateur Joe Bastianich had a wake-up call from his doctor. A lifetime in a family business focused on food (his mother is that Lidia) had led to high cholesterol, high blood pressure, and sleep apnea. His doctor said he had to make a serious lifestyle change headphone stand.
"Food was always the main focus of what we did," Bastianich says. "It was really the central point of our daily activities, and that's a great thing, but obviously, it can have negative effects as well."
His doctor recommended a three-pronged approach: a new diet, exercise, and medication. Nearly six years later, Bastianich is 50 pounds lighter and regularly running marathons and competing in Ironman competitions. It's a transformation that has flabbergasted his family. "They're incredulous," he says. His radical lifestyle change means he is no longer on cholesterol medication, but he continues to be a paid spokesman for Lipitor, which has created HeartInTheKitchen.com with some of his recipes and heart-healthy tips.
"When I stopped looking at food as a reward or a celebration and began looking at food as energy to fuel my athletic ambitions, that really kind of changed the whole world for me," he says. "That was the real aha! moment."
Now, he eats more whole grains, fresh fruits, and vegetables. Pasta is still on the menu, but portions are smaller. He'll still indulge in favorites like steak, but will choose a 4-ounce filet over a 48-ounce rib eye. He's updated his restaurants' menus as well.
"That's been a big thing for me: allowing people to make healthy choices in our restaurants, as well as training the staff to be responsive to people with dietary issues," he says. "We have Meatless Mondays, with a lot of vegetarian options on Monday. We're definitely making more healthy options available to our customers, from simple fish preparations, to cooking with no oil or limiting butter ."
He offers Epicurious the following tips for living a heart-healthy lifestyle.
Clean Out Your Pantry
Go through your refrigerator and shelves to toss out processed foods. Take a deep breath, and start limiting saturated fats like milk, butter, and cream. Those fats can be replaced in the cooking process with heart-healthier olive oil.
"Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol," Bastianich says. "You have to arm your pantry, to give yourself every advantage to be successful and to eat in a healthful way."
Change Your Cooking Techniques
Cooking at home is another good habit, but along with using seasonal ingredients, you should avoid slow-cooking and braising techniques in favor of quick sears that don't add much fat in the process.
Bastianich favors quick-cooking techniques because they don't allow the food to absorb as much of the cooking fat. "Just keep it really fresh, light, and healthy," he says.
Focus on Whole Grains, Pasta, and Protein
"I eat a lot of whole grains for breakfast, a lot of dried fruit," he says. "And my big thing is pasta. I do a lot of simple pasta, with great ingredients." Bastianich eats smaller meals more often and saves proteins for the evening. Often, he says, he'll eat two pastas during the day.
Learn to Love Exercise
Start off slowly and build up your endurance. "I began exercising and running a lot," he says. "I started off with walking and then running, and a mile and then 2 miles hk service apartments, and then I ran marathons. Now I do triathlons, I do Ironmans."
Your Health Is Worth the Investment
Making healthy changes can seem daunting—for most people, eating right and starting an exercise regimen takes some money as well as time. But keep in mind that you're doing it for the most important person in your life: you.
"Take the time to shop for yourself and cook," he says. "All of this is an investment in yourself, and if you're not going to invest time and money in what you put in your body, then what are you going to spend money on? It's kind of the most important thing."  

Did you know that Rocky Road was invented in Australia? It seems like such an American candy, but there are different versions in other parts of the world. In Australia the candy has things like coconut and fruit jellies in it. The Rocky Road in the United Kingdom has marshmallows, cookies (or biscuits as they call them), chocolate, raisins and a dusting of powdered sugar. While I like the idea of adding crisp cookies to Rocky Road, it just does't seem like Rocky Road to me without nuts hong kong business school, and toasted walnuts in particular.

I blame Tori Ritchie for making me take on Rocky Road. Her email newsletter this week had a recipe for it and after that I was a goner. Rocky Road is one of those things you can't really mess up. I think the easier the better. With all due respect to Michael Ruhlman, the ratios are a bit fluid here, you can add more or less chocolate or nuts as you like. I've seen recipes that have 1 part chocolate to 1 part marshmallows and others have 2 parts chocolate to 1 part marshmallows. Of course, the better ingredients you use the better it will taste. But honestly I made this with supermarket chocolate chips and it was pretty darn good!

This would be a fun thing to make with kids and makes a nice gift too. My version uses nuts, marshmallows and cookies, but no raisins or powdered sugar. The cookies really add a nice crunch and make the candy seem a little less rich somehow (so I end up eating more?). Try it with different kinds of cookies and let me know what you think vintage tube. I used Anna's Orange Thins in mine but I bet Ginger Thins or Almondina cookies would be good too.

Rocky Road

Ingredients

3 cups chocolate chips, bittersweet or semi sweet or a combination
2 cups mini marshmallows
1 cup toasted chopped walnuts
1 cup crushed shards of thin crunchy cookies such as Swedish thins or Moravian cookies

Instructions

Place the chocolate chips in a microwave safe bowl. Microwave for 2 minutes at 50% power. Remove from the oven and stir, then repeat as necessary until the chips are melted and smooth. Do not overheat them.

Add the marshmallows, toasted walnuts and cookies to the bowl melted chocolate and stir gently with a rubber or silicone spatula until all the ingredients are coated in chocolate. Spread onto a parchment lined baking sheet and allow to cool and harden. Break into pieces and store in an airtight container network.