Co-host of the Food Network’s The Kitchen and host of The Cooking Channel’s Beach Bites, chef Katie Lee shares her food and exercise tips, plus an easy and delicious summer grill recipe.
Make Exercise a Priority
I exercise all the time. I do a workout called Our Body Electric that is online so I can do it from anywhere since I travel a lot. You exercise or you don’t. If you don’t, the jeans aren’t going to fit, but if you do, then have another piece of pizza. I’m not good at restricting myself so I would rather exercise and try to balance it out.
Eat a Lot of Vegetables
I try to eat a healthy diet but am not good with portion control. I like mass quantities. If I’m having vegetables, I can have a giant salad and not think twice about it.
Practice Balance
If I want to sit down and eat a big pizza or have fried chicken I will absolutely do it, but my next meal will be lighter. If I have a photo shoot where I want to look extra good I cut out alcohol and sugar for three to four days. But for those few days I bitch and moan and act like I’ve been going a month without it.
Grilled Lamb Chops
MAKES 12 LAMB CHOPS
“My favorite thing to cook on the beach is grilled lamb chops (also one of my favorite things to eat, come to think of it). Now, that may sound a bit odd at first, but think about it: They’re small, they cook quickly, and they’re easy to eat with your hands. Yeah, that’s right, no need for a knife and fork here. Just grab one by the bone and go for it.”
Grated zest of 1 lemon
Juice of 2 lemons
3 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
½ teaspoon garlic powder
Salt and freshly ground black pepper to taste
12 lamb chops
1. In a large bowl, combine the lemon zest, lemon juice, oil, oregano and garlic powder. Generously season each side of the lamb chops with salt and pepper. Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour. Remove from the refrigerator about 20 minutes before cooking.
2. Preheat an outdoor grill to medium-high. Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side. Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness. Serve hot.
Photos by (Katie Lee in bathing suits) Jean Philippe Piter; (recipe) Katie Lee’s Easy-Breezy Eats by Katie Lee, published by Abrams Books c 2018
