Greg Rutherford Quotes

Simple ingredients, treated with respect... put them together and you will always have a great dish.

I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.

I love making healthy lean foods delicious - that's an art!

When you're the conscious captain in your kitchen, you'll feel better mentally and physically.

When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

I try to stay low-carb and high on lean protein. I'm lucky in that I love chicken and rice; it's one of my favorite meals. I steam some vegetables and top them with olive oil for some flavor.

There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

I'm sauteing asparagus, Brussels sprouts, broccoli, some boneless, skinless chicken breast, some halibut. That's about it; that's all I'm allowed. That's what's legal for me to saute.

The only time to eat diet food is while you're waiting for the steak to cook.

Understand that nutrition plays a huge role in athletes' lives, and one of the most nutritious ways to eat is to cook your own food.

I love to make pancakes and French toast - vegan, gluten free, sugar-free. And if it tastes good I'm the proudest person in the world.

Because I cook a lot, I wanted to write a recipe book, really incorporating the message that you don't have to starve yourself to be reasonably skinny.

I cook healthy meals all the time. That's really important to me.

I love Japanese food - it's a really healthy way of cooking and it is very easy: I often just steam the vegetables and fish together, make a space for the noodles, and I have a great healthy meal in 15 minutes.

If you eat broccoli steamed or boiled, it's not very exciting, but you can roast it with things like turmeric and make it amazing. It's all about how you cook something and what you pair it with.

Try a recipe that uses leafy vegetables like kale, or switch to filling, high fiber grains like whole-wheat pasta.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

This dish ain't just called Karate Meat because it's got an Asian kick to it. It's called Karate Meat because it will beat you up like a pigeon in prison.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

For example, you can eat a Caesar salad and say, "Wow, I ate so healthy today." You forget there was a quarter-cup of oil in there, and all the calories are from fat. So it's better if you eat a grilled chicken breast, some steamed brown rice, and a little salad with balsamic vinegar on top.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

Cooking is an act of love, a gift, a way of sharing with others the little secrets -- 'piccoli segreti' -- that are simmering on the burners.

I have never cared very deeply about the actual taste of my work. Let its essential odor satisfy my mind and senses, and I am content. I rarely judge by the grosser test of actual gustation ... in cooking, to create a masterpiece for the nose alone - that is exquisite, that is Art!