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Modern WisdomHow To Cook Amazing Fitness Food, For Idiots - Chris Baber | Modern Wisdom Podcast 299
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At a glance
WHAT IT’S REALLY ABOUT
From Clueless to Confident: Simple Fitness Cooking for Everyday Lifters
- Chris Baber joins Chris Williamson to teach how to cook simple, tasty food that supports training and health, especially for people who feel useless in the kitchen.
- They cover fundamentals: how to stock a smart cupboard and freezer, shop and plan around your week, minimize waste, and store/reheat food safely and well.
- Baber explains the minimum equipment you actually need, how to batch-cook without wrecking Sunday, and how to turn one base dish into several different meals.
- Throughout, he shares practical, high‑protein recipes (curries, burgers, peri‑peri chicken, tofu, noodles, steak) while reframing cooking as a skill anyone can learn and a source of joy, not just fuel.
IDEAS WORTH REMEMBERING
5 ideasStock your cupboard and freezer so a meal is always possible.
Keep core herbs (oregano, thyme, sage), spices (cumin, coriander, chili powder, turmeric, garam masala), tinned tomatoes, beans, rice/pasta, and frozen veg (peas, broccoli, spinach). Then most nights you only need to buy fresh protein and a few vegetables.
Plan meals around your week, not your cravings.
Before shopping, map your schedule: which days you can cook, which need leftovers or freezer meals. Make a list from that plan and shop to it so you avoid random buys, overspending, last‑minute takeaways and food waste.
Cook once, eat differently for several days.
Batch-cook versatile bases (bolognese, chili, curry, roast chicken) and transform them: bolognese becomes chili then tacos; peri‑peri roast chicken becomes salads, fried rice or wraps. This keeps prep light and meals varied without seven‑hour Sunday preps.
Respect your ingredients—especially protein—by cooking and seasoning properly.
Don’t overcook chicken and fish; season earlier (e.g., salt chicken 30 minutes before cooking) and at multiple stages, and taste as you go. Bring meat to room temperature before cooking and cut steak against the grain for tenderness.
Use your freezer and fridge intentionally to save money and reduce waste.
Freeze herbs in ice cubes, chill and reuse leftover rice, freeze excess chilies, label and date everything, and actually schedule freezer meals into your week. Follow supermarket storage cues (e.g., where they keep peppers, salads) and use sight and smell, not just dates.
WORDS WORTH SAVING
5 quotesYou need to think of food as that really important thing that fuels your body. It allows us to be more productive… how we can train harder, how we can get stronger, how we can be better people.
— Chris Baber
If it's not in the house, I can't eat it.
— Chris Baber
Everyone can cook delicious food. Everyone's got the ability in them to become an amazing home cook.
— Chris Baber
You’ve actually just written a full day of the week off by doing that… You don’t necessarily need to do seven days in a row.
— Chris Baber
Weirdly, the things that have the biggest impact on our lives are the ones that are so close, they're staring us in the face and we don't look at it.
— Chris Williamson
High quality AI-generated summary created from speaker-labeled transcript.
