Easy, Fun and Healthy Meal Prep with Kevin Curry [Episode #469]
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This weekâs topic is: Easy, Fun and Healthy Meal Prep with Kevin Curry
I am so excited to have my very special guest, Kevin Curry, who is the founder and sole creator of Fit Men Cook and the FitMenCook App, with one of the most prolific social media followings in the world of healthy nutrition. Listen in as Kevin shares how you can go past basic kitchen skills to cooking healthier meals, repurposing leftovers and being comfortable in the kitchen!
- Kevin gives us his perspective on why a lot of men donât cookâŚ
- We both share how weâre inspired to cookâŚ
- Going past basic kitchen skills and being comfortable with a panâŚ
- Tips on how to modify your favorite dishes and learning basic cooking skillsâŚ
- How to reimagine how we talk about food and meal prepâŚ
- Ways to make cooking and eating veggies more appealingâŚ
- Repurposing and reusing leftovers for the busy personâŚ
- Transitioning family into eating more plant dominant, without judgementâŚ

About Kevin Curry
Kevin Curry is the founder of Fit Men Cook, an online community that inspires men and women to eat healthy and stay fit with healthy recipes that in Kevinâs words, âare never, ever boringâ. With over 2 million followers around the world, Kevin has become one of todayâs most sought-after personalities in nutrition, health and wellness.
Kevin founded the FitMenCook App, which consistently ranks as one of the top apps in the Food & Drink category in over 80 countries and has garnered more than 7,000 five-star reviews on the Apple App Store.
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Kevinâs Interview
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Transcript:
Note: The following is the output of transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate. This is due to inaudible passages or transcription errors. It is posted as an aid, but should not be treated as an authoritative record.
Kimberly:
Fan Of The Week
Kimberly: Before we jump in, I want to give a quick quick shout out to our fan of the week though. Her name is lucy in kenucky. And she writes: I love the positivity of this podcast. It makes me want to be a better person in every way when I listen. So lucy in kenucky, sending you a huge virtual hug. Thank you so much for being part of our community, love, love, love you. And thank you so much.
Share The Podcast and Leave a Review on Itunes
Kimberly: Beauties, for your chance to also be shouted out as our fan of the week. Please leave us a review on iTunes which is free, and easy and just a great way to support the show. And it helps beauties like yourself finding our show as well. All right, so that being said, hello Mr. Kevin, how are you?
Interview with Kevin Curry
Kevin: What up, how are you doing?
Kimberly: Sitting there in Dallas I see, I love that we can be virtually connected. We can see each other. This is amazing.
Kevin: Yeah. What day is it for yâall over there with the shelter in place? I feel like itâs day nine here for us?
Kimberly: So I feel like the date that I go back to is March 14, which you can see Kevin, Iâm almost nine months pregnant.
Kevin: Holy smokes! Congratulations! All right! Love in the age of corona.
Kimberly: Yeah. Exactly. Weâre having a covid baby. So March 14 was the first day I felt like this affected me, because that was the day my baby shower got canceled. Because everybody was starting to drop off, and I was like, âOh I guess we canât do this.â So thatâs when I started really being in isolation. But Iâve lost track of the days. I donât know. Itâs what 20 days? Three weeks?
Kevin: Yeah. I think maybe my nine days is really off. I do feel like maybe we were sheltering in place before then.
Kimberly: Yes.
Kevin: Okay. But yeah, Iâm losing track of the days, but Iâm still keeping it up. In the positivity. I havenât shaved or had a haircut in quite some time. Itâs just crazy because you know, as a black man we get our hair cut at least twice a month. At least. At least. And you know ⌠So Iâm just having to ⌠Iâm rocking the fro. Iâm rocking the fro now. Iâve been reading so many of those blogs on how to do an edge up. And I just donât want to just risk it and make it worse.
Kimberly: I love the natural look. I think itâs a great time-
Kevin: You like it?
Kevin gives us his perspective on why a lot of men donât cook
Kimberly: I do. I do. I think you should grow it longer for sure. But Kevin, I love your energy. I think itâs great what youâve started. This idea about men cooking. So we have a lot of questions about, my husband eats differently or heâs not into healthy, or ⌠I donât know. First of all, why do you think a lot of men donât cook? In the first place?
Kevin: You know, thatâs an interesting question. I feel like traditionally in the past with the roles of the traditional household, men would be the ones going out there and being the breadwinners and the women would be the person in the house who was taking care of the house, managing the house and kids. And they would be expected to get into the kitchen. So I just think that we all grew up in that era, or at least I did. But times have changed so much.
Kevin: But what I do find though is that ⌠and this is not just with men, just with anybody who doesnât do a lot of cooking, that once they get into the kitchen and they begin to experiment, thereâs something that awakens inside of us and it really excites us. We get a boost to our mood too being able to start a recipe from start to finish. People really do begin to love it. I think thereâs one positive consequence of this quarantine is that everyone is going to come out of here as a much better cook.
Kimberly: I hope so.
Kevin: Now it may not be calorie conscious, but I feel like everyoneâs going to come out of here as a much better cook because weâre being forced to.
We both share how weâre inspired to cook
Kimberly: Yes. Well you know Kevin, one thing I say, I have a lot of recipes too that I put out. I personally donât ⌠I use recipes for inspiration. So I look at it, Iâm like, âOh, I never thought about that, or putting this together.â But I like to put my own flavor on things. How do you cook?
Kevin: Absolutely-
Kimberly: Kind of go with the flow?
Kevin: ⌠start out with recipes that I really love. Like for me Tex Mex and Mexican food is really big here in Texas.
Kimberly: Delicious.
Kevin: So I think one of the first recipes that I ever flipped was a quesadilla. And I just deconstructed the recipe and swapped in healthier ingredients, a lot more calorie conscious. And I just had this epiphany like, âOh my gosh, I can actually eat better and enjoy the same foods but just in calorie conscious ways.â Thatâs how I got started. And now it is taking stuff that Iâll try once or twice and Iâll say, âYou know, the next time I think Iâm going to add in this and not that.â Because the reality is, weâre not just eating for just this time period. Weâre eating for a lifetime and so youâve got to become comfortable in the kitchen and versed enough to be able to say, âAll right, let me toss in some bell pepper. Let me get a little fancy with it today.â Or whatever that is.
Kevin: You have to be able to customize because otherwise your diet is going to suffer. And you suffer from it because ⌠And Iâve seen this time and time again, people get so bored with the foods that they continually eat. Because they donât teach themselves how to make a proper meal or how to make food taste good. Especially when itâs calorie conscious. But when you finally crack that code and understanding how to go ahead and put things together, you can eat for a lifetime.
Going past basic kitchen skills and being comfortable with a pan
Kimberly: And itâs really just some basic skills would you agree? Being comfortable with a pan, with the oven, with the grill. So did you grow up cooking or is this something that came into your life as an adult?
Kevin: Definitely came into my life as an adult. My mom did most of the cooking. My dad did a lot of baking around the holidays, but I grew up with tons of soul food in the house. But mom was always the one to cook. And I started cooking because it was out of complete desperation. I was broke as a joke. I didnât have money to keep paying all these personal trainers to show me how to lose weight and I just realized-
Kimberly: Were you overweight? At one point?
Kevin: Yes I was. I stopped weighing myself when I was around 250 or so.
Kimberly: Oh, okay.
Kevin: And I say, or so just because I just stopped weighing myself.
Kimberly:
Kevin: ⌠about my body type-
Kimberly:
Kevin: Yeah, a couple ish. But the cool thing about my body type is that I had a really big torso but really thin limbs, so I could hide it very well up under baggy clothes. So I just got away with it much longer. And I remember one of my turning points was going to this gym and asking the personal trainer for some help and then he said, âWell, what are you eating?â And it was a simple question and I was like, âOh yeah, what am I eating?â Because at the time I was killing myself at the gym three hours a day, three hours. An hour in the morning and two hours at night trying to lose weight and I looked the exact same after a full year. And Iâm like, what gives. He just finally said, âWell, what are you eating.â Itâs like, not even realizing-
Kimberly: Oh my gosh, Kevin! You didnât even think about the food part! Thatâs so interesting!
Kevin: No!
Kimberly: You focused on exercise first.
Kevin: Well, you always try to out train a poor diet. And itâs also kind of celebrated too when you look at the fitness models and stuff. Theyâll post up their big burger meals and look at this, this cheat meal today that I got to eat. For people who donât know anything about
Kevin: So thatâs what started my journey. I went to half price books. Bought every single book they had there about nutrition and just began to read the content. And I taught myself how to cook.
Kimberly: So up until that point you were eating most of your meals out, convenience foods, fast foods, pre made foods?
Kevin: Yeah. Yeah, processed foods, not really paying attention to the caloric content. And it wasnât just burgers and fries all the time. It was for instance, one of my favorite meals, and this is crazy to think, but this is a true story. One of my favorite foods is salsa. Like I am a Mexican food connoisseur and I can tell you what some good salsa is, right? So I would go to this restaurant and I would buy the big, like Big Gulp size of salsa and chips. And I would eat that as a full meal.
Kimberly: Wow.
Kevin: And that would be my dinner. And I didnât know any better how the fried chips that was adding up. It wasnât nutritious. I wasnât energized. I couldnât build muscle that way. I did a lot of mistakes like that because I just didnât know any better. And then Iâd wonder why. Iâm like, âWhy, why canât I lose this weight?â
Kimberly: Mm-hmm. Mm-hmm.
Kevin: My diet sucked.
Tips on how to modify your favorite dishes and learning basic cooking skills
Kimberly: When people are starting out, especially men, and weâre encouraging partners and male friends to start cooking, I say âHey, just master a couple recipes and then you can vary them.â What are some of the tips you give people? Do you say modify your favorite dish or learn some basic cooking skills? If so, what would those be?
Kevin: Yeah, the first one is I would say take a dish that you really like. For me it was Mexican food, so I was taking the quesadilla and deconstruct it. I want you to write out the entire recipe, and look at the ingredients. And then I want you to find healthier ingredients for the ones that you have written down. Often times itâs not that hard to go ahead and do. You teach yourself how to cut back on oils and fats. That way as well. Do that first.
Kevin: I found that that was a really good way to get my confidence up. And then also to cook something that I like because the reality is, you can make healthy food, but if you donât like the food then whatâs the point of making it. So cook food that you actually like. People do this all the time. And Iâm like that. Then cook what you like! Just make it healthier.
Kimberly: Exactly. Exactly. And I think,
Kevin: I love fried pork. I must say that. Pork! Pork every day!
Kimberly: Well Kevin, let me ask you a question, have you seen Game Changers? Have you seen this ⌠People have asked you this?
Kevin: Yes, people have asked me this. I have not seen Game Changers. I have seen What the Health.
Kimberly: Oh did you know I was in What the Health?
Kevin: Oh, maybe thatâs why ⌠okay! I was trying to put it together! I was like, Iâve seen her before.
Kimberly: Anyways, I would love to see your take on ⌠Itâs like these huge guys, right? These football players, these body builders that are eating plant based for performance. Once you watch it, Iâd love to see how you could create some meals inspired by that. Because youâre a big dude too, and I think you could get some really creative recipes out of it.
Kevin: Well, you know, one thing thatâs interesting is Iâm not primarily plant based, Iâm plant dominant I call it. And Iâll tell you the reason why. I actually got my dad to go vegan two years ago. To correct a lot of his health issues. I just knew. He would complain about inflammation so badly, like all the time. His joints. He suffered from something called bursitis. He was always complaining. I said, âHey, I really think that you would feel better off of a plant based diet.â And telling a dad whoâs African American and from the south that heâs going to be going plant based, it was going to be an uphill battle. But he was so open to it and guess what? Fast forward-
Kimberly: Wow! He gave up dairy and everything?
Kevin: Yeah, he gave it up. And let me tell you, heâs never felt so good. And so what I was basically getting at with him and so many of my followers, because they always ask me. And I know that this is primarily people on your show are plant based-
Kimberly: Weâre mostly plant based, not all or nothing. Yeah.
How to reimagine how we talk about food and meal prep
Kevin: Mostly plant. Yeah. If we could just reimagine how we talk about food, I donât think that ⌠There is room for a lot of extra I feel like. Weâre always told that youâve got to work on the steak and chicken and make that the star of the dish. But what if we made plants the star of the dish? And if we wanted to compliment with meat or something else, you could. What if we got into cooking that way?
Kimberly: The portion sizes would be way less.
Kevin: The portion sizes could be way less. You would feel better. And so I told my dad. I was like, âYou have to go plant based. Because you have to undo so many years of poor health ⌠I mean, poor eating habits.â Thatâs going to come back right away as soon as you go back to your old diet. So stay plant based. But for other people, just for our children. What if we could introduce plants and make it fun for them. And if they wanted to, if you want to, you could have something that is from the animal kingdom.
Kevin: I just think that if we look at food in that way, and thatâs why I say Iâm much more plant dominant. I love the Mediterranean diet and Iâm not one of the persons who thinks Iâve got to have chicken or a meat for every single meal or else my muscles are going to fall off. I donât think that. Itâs just not true. I think that if-
Kimberly: I love that. I love that. I think it doesnât have to be all or nothing. I think all or nothing turns a lot of people off. And often, like you said, itâs cutting back on the portion size. My husband when I met him, he was a huge carnivore. He just ate so much meat. And now heâs cut back probably 80%. So he does eat it regularly, but he has a lot more plant based meals, and when he does eat it itâs smaller. So improvement is massive.
Kevin: Yeah, you donât miss it either. Youâre just thinking, âOh, I guess I could have this today.â Thereâs one thing that I would miss, it would probably be bacon. Because the saltiness and crispiness of it, but thatâs just a random craving. But yeah, I feel that people, once they get going with it, they realize that this is the best way because you feel better. Your joints are feeling better. Your skin clears up. All of that stuff. So we just need a much better balance.
Ways to make cooking and eating veggies more appealing
Kimberly: So how do you teach people how to eat veggies, or what are some of your tips, your recipes for people that are like, âOh, veggies are gross!â I just remembered these gross soggy steamed veggies as a kid. Especially for a lot of men, right? How do you turn that around to be more exciting?
Kevin: Right, just donât do stuff like that. Donât serve up steamed vegetables. Cook them the same way that you would cook up some meat.
Kimberly: Yeah, how do you cook them? You grill them?
Kevin: Yeah, grill them. You know, Iâve put them in stir fry. Making them in the base of soup. I was showing somebody the other day. A friend called me up and they wanted to make some jambalaya and they wanted to make it for their family but they didnât want all the carbs. I was like, âWell, then just do half and half.â Theyâre like, âHalf and half what?â Just do half cauliflower rice and half regular rice. And the family wonât notice the difference. Theyâre like, âAre you sure!?â I was like, âTheyâre not going to be able to notice. I promise you that.â And she snuck them in there, and theyâre like, âThey didnât even realize theyâre eating cauliflower.â I was like, âYeah! So next time do three quarters cauliflower rice and then add the brown rice.â
Kevin: And so ways like that. Just be very creative and just integrate vegetables into what youâre already eating. Again, itâs not ⌠whenever we look at diets in a really linear way, and I say linear meaning boring. Broccoli, steamed broccoli, brown rice. Chicken breast. It turns people off. Take the food that youâre already eating-
Kimberly: Flavor!
Kevin: Yeah, and just transform it. And you can have a really robust diet thatâs great for you.
Kimberly: Mm-hmm. Mm-hmm. No, Kevin, I primarily cook with coconut oil. If Iâm going to use oil. What kind of oils do you like to cook with?
Kevin: Yeah, avocado oil right now. I love avocado oil. Because itâs got the same properties as a coconut oil, meaning itâs a high smoke point oil. Itâs a great heart healthy fat, and itâs now about the same price as olive oil. Maybe just a dollar extra? So I can find it a lot easier. But I also like it, is that it doesnât have a strong flavor, so I can use it even in some of the Asian dishes. Even like a curry dish that calls for coconut oil, I can use that in because it doesnât compete with the curry flavor at all. Thatâs one of my go toâs.
Kimberly: Youâre making food from all ethnicities. Youâll make Indian food, Mexican food, everything.
Kevin: Soul food! Yeah, absolutely. Weâre eating for a lifetime. I want
Kimberly: Love it-
Kevin: You know, to go, and I donât think that God will put us on this earth and have all of these amazing cuisines and say, âYou canât eat that.â It just doesnât make sense. Just like what you said. Weâve got to work on our portion control. And what I tried to do is tell people to make it a lot more calorie conscious. So we can really enjoy the food and make it good for us. Youâve got to make the food work for you.
Kimberly: I also think people ⌠Well, now weâre home more, but time isnât necessarily in abundance. My toddler isnât in preschool, so I feel like time has actually been taken away.
Kevin: Right.
Repurposing and reusing leftovers for the busy person
Kimberly: Weâre busy people, right? And when this is over, we know, we go back to our busy lives. So what do you think about repurposing meals, bulk? I mean, obviously you want things to be as fresh as possible, but reusing leftovers. How do you approach that with the busy person?
Kevin: Yeah, meal prep is really important. When I first started out, I would try to do meal prep for the entire week, which I think is okay. It took maybe about two hours each Sunday to go ahead and do that. But hereâs the thing that happens. By Wednesday, youâre tired of the foods. And I just realized too that really, if you think about i
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