Now that we’re officially in new-year-new-you territory, we wanted to share an inspiring story. Guillermo Tellez, executive chef at Square 1682 restaurant in Philadelphia, recently shed an amazing 40 pounds. For somebody that’s always around food, that’s no small feat!
And guess what … he’s not done losing. As Tellez continues to slim down, he happily inspires others to do the same. In the spirit of the New Year (and those resolutions you made), he tells Life is Suite his top 10 ways to take off weight. Don’t miss his recipe for vegetable lasagna, found at the end of the tips!
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1. Take Walks
“I walk with my wife, kids, dog. Sometimes just to clear my head I’ll stroll around nearby Rittenhouse Square and come back with new recipe ideas.”
2. Eat More Vegetables
“I rebuilt my diet, working in much more vegetables. I love cooking with them, and that’s reflected in our menus at Square 1682 — with our vegetable lasagna, which was super popular this summer; our vegetable tasting dinner; and our current Kennet Square mushroom tart.”
3. Drink More Water
“You can never have too much agua. It cuts calories and flushes out toxins. In the morning instead of coffee, I drink green tea with just a tiny bit of organic agave, a natural sweetener.”
4. Eat More!
“I like to eat five or six small meals per day. It keeps my metabolism working at full speed — and I get to have a lot of delicious food throughout the day. Each meal includes a balanced mix of carbs, protein and vegetables.”
5. Choose This, Not That
“Life is all about choices. Making the right ones, especially at dinners and parties, will pay off. Dive into the crudités, avoid heavy dips and work in sparking water as a non-alcoholic (and calorie-free) alternative.”
6. Make Time to Eat
“Sticking to a schedule and eating at the same time of the day is so important.”
7. Ejercicio!
“I’ve really been enjoying swimming. My wife Leslie is a swim coach and my daughters are guppies. The oldest, Paloma (7), is winning medals on the swim team and Montysé (4) has a killer backstroke.”
8. Take the Stairs
“At Square 1682, our kitchen is on the first floor and our dining room and office is on the second floor. Running up and down the stairs instead of using the elevator has taken off at least five pounds.”
9. Try Hummus!
“This food is my new best friend. At Square 1682 we serve a lemon scented hummus that’s delicious, protein-packed and very healthy.”
10. Don’t Deny Yourself
“If you love chocolate, have a piece! Just make it small. What I really enjoy on our menu here is house-made gelatos. A spoonful of the Pumpkin Chai gelato helps me get through the day.”
Remember that eat-more-veggies rule? Here’s a recipe, courtesy of Guillermo, that should help you tackle it.
Guillermo's Vegetable Lasagna
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Vegetable Lasagna
(Yields one 9×9 baking dish)
Ingredients:
6 portobello mushrooms, gills and steams removed, sliced in half lengthwise
12 roasted red bell peppers, skins and seeds removed
12 roasted yellow bell peppers, skins and seeds removed
10 zucchinis sliced ¼-inch thick lengthwise, roasted
10 yellow squash sliced ¼-thick lengthwise, roasted
2 cups olive oil (to roast the vegetables)
2 cups balsamic (to roast the vegetables)
Salt and pepper to taste
1 cup mixed chopped herbs
1 quart Indian tomato chutney (recipe follows)
1 cup brown butter
¼ cup aged balsamic
1 cup toasted hazelnuts, crushed
1 head frisee lettuce, clean green removed
To roast the vegetables:
- Brush the vegetables with olive oil and balsamic. Salt and pepper to taste.
- Place vegetables on a parchment-lined sheet pan, roast at 350°F for 15 minutes, remove from the oven and let cool.
- Line a 9×9 baking dish and brush soft butter on the inside of the dish. Starting with the red peppers, place the bottom layer, season with salt and pepper, and sprinkle chopped herbs. Place the zucchini on top of the red bell peppers, season and continue to layer all the vegetables, placing the portabello mushrooms as the middle layer until all vegetables are used. It will be an inch higher than the rim, which is okay because it will go down as it bakes.
- Place in the oven and bake at 350°F for 30 minutes. Transfer to the refrigerator and press with another pan on top, cool overnight.
For the brown butter balsamic:
- In a small pot, place 1 pound of butter. Cook until it turns brown and smells like hazelnuts; you’ll notice black specks on top.
- Let sit for a few minutes, add the ¼ cup of balsamic and season to taste. Keep warm.
For the Indian tomato chutney:
Ingredients:
1 ½ cups canola oil
2 small onions, chopped
40 fresh or 60 frozen curry leaves
6 whole, dried red chilies or ¼ cup crushed red pepper (for less heat use less)
2 tbsp. black mustard seeds
1 tbsp. cumin seeds
¼ tsp. fenugreek seeds
2 tbsp. ground coriander
2 tbsp. cayenne pepper (use 1 tablespoon for a milder chutney)
1 tbsp. paprika
1 tsp. curry powder
2 tsp. turmeric
8 lbs. very ripe roma tomatoes, chopped
¾ cup sugar
3 tbsp. salt
6-oz. can tomato paste
- In a large pot, heat the oil, add the onions, cook until golden brown.
- Add all the spices and cook for 10 minutes, add the rest of the ingredients and cook at a very low heat for 4 hours.
- Blend using a hand blender for a smoother sauce.
- Cool and serve warm or chilled.
To plate:
- Cut the lasagna to a desired size, place in the oven at 350°F to heat, about 8 minutes.
- Spoon warm tomato chutney on plate, place the lasagna on the sauce and garnish with a small bunch of frisee lettuce.
- Drizzle with brown butter balsamic. Sprinkle some hazelnuts to finish.
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Taste Chef Guillermo’s veggie lasagna and other good-for-you delights at Square 1682, 121 S. 17th Street, Philadelphia (215-563-5008 or square1682.com).
Hello, just wanted to say, I loved this post. It was funny. Keep on posting!
I loved the post too! Held my interest the entire way through. Good for you Guillermo!! Thanks for the tips … very sensible and easy to do. Buena suerte Guillermo with the healthy changes you have made. By the way .. your vegetable lasagna is beautifully presented.