Celebrity chef Wolfgang Puck has become renowned internationally for his culinary magic. But, as he revealed on the March 19 episode of "The Chew," his cooking love became a liability when he battled to lose weight. Now, after losing 20 pounds, Wolfgang is ready to dish the details of his diet and fitness program.
After becoming conscious of how his weight was impacting his health, Wolfgang says he vowed to learn to modify his classic recipes and favorites to keep the flavor while he lost the fat. He combined his diet with a fitness plan, both of which he explains in his new book "Wolfgang Puck Makes It Healthy: Light, Delicious Recipes and Easy Exercises for a Better Life" (click for details).
Getting into the workout groove wasn't easy for him, Wolfgang confessed in a March 19 interview with Men's Health magazine.
"It always seemed very boring to me, going to the gym," he admitted. "It always felt weird."
But recognizing the importance of developing a workout routine that he could stick with, Wolfgang sought help from trainer Chad Waterbury, who contributed to his book and authored "Men's Health: Huge in a Hurry: Get Bigger, Stronger, and Leaner in Record Time with the New Science of Strength Training."
And at 64, Wolfgang takes pride in the benefits of his new healthy lifestyle.
"Twenty years ago, I would go skiing, and the next day, I could barely stand it," he said. "It used to hurt forever. Now, I feel perfectly fine. It should be exactly the opposite. And it would be the opposite, without this program."
You can sample the feast possible on his new diet program with the recipe below from "Wolfgang Puck Makes It Healthy" (Grand Central, 2014).
Spanish-Style Flat Omelet with Bell Peppers and Ham
What you'll need:
- Olive oil-flavored nonstick cooking spray
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced green bell pepper
- 1 garlic clove, finely chopped
- 1/2 jalapeño, stemmed, seeded, deveined, and finely chopped (optional)
- 1/2 cup peeled, seeded, and diced tomato
- Kosher salt
- Freshly ground black pepper
- 2 large eggs
- 12 large egg whites
- 1/4 cup pitted Kalamata olives, sliced
- 3 ounces thinly sliced lean cured ham, cut into thin ribbons
- 6 basil leaves, cut into fine strips
How to make it:
1. Preheat the oven to 400 degrees F.
2. Heat an 8-inch ovenproof, nonstick skillet over medium heat. Spray with nonstick spray. Add the peppers and sauté, stirring occasionally, until they have softened and their edges begin to turn golden, about 5 minutes. Add the garlic — and, if you like, the jalapeño — and sauté until fragrant, about 30 seconds longer. Season to taste with salt and pepper. Add the tomatoes and cook for 2 minutes more.
3. Meanwhile, put the eggs and egg whites in a large bowl. Season to taste with salt and pepper and whisk until thoroughly blended. Add the egg mixture to the skillet and stir constantly over medium heat until curds start to form. Continue cooking until the mixture has begun to set but is still fairly moist.
4. Remove the skillet from the heat and scatter the olives and ham over the top. Put the skillet in the oven and cook until the omelet is completely set but still slightly moist, about 5 minutes.
5. If the eggs on top still look a little moist for your liking, pop the pan under the broiler for 1 to 2 minutes until they are set and light golden.
6. Set the skillet aside to let the omelet settle for about 5 minutes. Sprinkle with the basil. Cut it into wedges and serve hot, lukewarm, or even cold. Serves 4 to 8.
Per Serving (1/8 of the omelet): 150 calories; 5g fat; 6.5g carbs; 2g fiber; 18g protein.