Ross Mathews on WW weight loss, happy hour and his wedding menu


“For me, it’s not necessarily the cocktail that counts, it’s its communal nature,” says Ross Mathews. “Happy hour is all about looking people in the eye and catching up.”

Because food connects us all, Yahoo Life offers a plateful of tableside chats with people who are passionate about what’s on their menu in Of icea series on food.

Ross Mathews is a self-proclaimed “soup junkie”.

“What I like about soups is that you really have to taste them as you go and they are always different”, Drew Barrymore show co-host tells Yahoo Life. “A lot of times in baking you have to measure precisely – I’m unable to do that, it’s all about ‘taste and fix, taste and fix’ until it’s perfection for me and I think the soups you allow it to be done.”

“Also, my mother always cooked soups and I feel connected to her,” he adds. “I’m sick of the soup still.”

The 42-year-old TV personality also loves chilli, calling it “next to soup”.

“I always make it for my friends: I call it ‘chili with my homies’,” he says, “I make red chili, vegetarian chili, chicken and white bean chili, it’s amazing. I just think no matter how bad your day is, if you have a bowl of chili with a small dollop of sour cream and some fresh onions and chives, your day can’t be that bad.”

Mathews spoke to Yahoo Life as part of its partnership with WW (formerly known as Weight Watchers). He credits WW and its mobile app with being a “nutritionist in [his] pocket at all times.”

“After my mother passed away, I realized I wanted to stay here as long as humanly possible, so I knew I had to find a solution,” he says. “I started researching and decided that I wanted to cook for myself and didn’t want to give up any flavor.”

Before using the WW program to develop a sustainable healthy eating plan, Mathews says he tried many fad diets. “Every one of them was crazy,” he says. “I was trying these diets where I was like, ‘I’m going to eat apples and bran cereal.’ It worked for a day or something. We went on the boiled cabbage diet. We went on the “only eat from noon to four o’clock” diet. It was all so weird and it never worked.”

“I call myself a weight detective because in the past, whenever I lost it, I always found it back,” he admits. “It was because I didn’t understand food. I grew up poor, so it wasn’t How? ‘Or’ What eating was what to eat and when to eat and can we eat?”

Now Mathews’ life is all about balance. In May, he married educational administrator Wellinthon García in Puerto Vallarta, Mexico, where his new eating habits even found their way into the decadent menu.

“We had salad as a first course. We had sashimi as a second course,” he says. “For entrees we had beef, fish, veggies – the fish was this lovely freshly caught white fish, on a mix of beans and pancetta. Beans are my secret ingredient to being full – they are zero points on my plan at WW so they’s a go-to for me.”

The best thing Mathews ate in Mexico for his wedding? Soup, of course.

“My favorite thing I ate the whole trip was at Casa Kimberly – they have this black bean and poblano soup that they pour into the bowl and one side is black bean and one side is poblano so it stays separate,” he says. “It’s black on one side and green on the other and it’s so delicious – I get it every time I’m in Puerto Vallarta.”

When he’s at his home in Palm Springs, Calif., Mathews says his favorite meal is a little different. “I feel like Palm Springs is the happy hour capital of the world,” he says. “Every hour is happy hour here. I mean it. Every day I meet up with friends and we go somewhere for a quick cocktail and a little bite.”

“I would say my ideal happy hour would be the one I’m having today, or the one I’ve had yesterday, or the one I’m having tomorrow,” he continues. “I think it’s such an opportunity to take a break from your day and catch up with people you love or friends you haven’t seen in a while. It’s my favorite meal of the day.”

Still, Mathews makes it clear that his love of happy hour is less about booze and more about business.

“It’s not necessarily about the cocktail party for me, it’s its community nature,” he says. “Sometimes during meals you can communicate, but you always stop to eat that big meal. Happy hour is all about looking people in the eye and catching up.”

Mathews has also built a following on Instagram, where people check in to see his “Rossipes” – recipe videos showing dishes he cooks at home. He shares with Yahoo Life a Rossipe created in partnership with WW: Chicken Prosciutt-OMG. “This is one of my favorites,” he says of the stuffed chicken breast dish. “Chicken is a lean protein and for me in my plan, chicken doesn’t have any WW points, but it also doesn’t have much flavor.”

“How can we make this whole chicken breast delicious?” ” he asks. “I cut it in half and stuff it with stuff. I put whatever I have in the fridge in it.”

Chicken Prosciutt-OMG

Courtesy of Ross Mathews and WW

(Photo: WW)

(Photo: WW)

“For this one, I made spinach, basil, and tomatoes,” says Mathews. “I used goat’s cheese, which I think is CHÈVRE (greatest of all time) and I put everything in it and closed it. It needed something to give it texture, so I put a piece of prosciutto on it and baked it – I tell you, crispy top and then you slice it up and get that creamy goat cheese and that tomato burst and those yummy greens. a full meal stuffed inside a chicken and you don’t feel like you’re missing something.”

Ingredients:

  • 4 cups fresh baby spinach

  • 2 tablespoons fresh basil, torn into small pieces

  • 2 pinches kosher salt, divided

  • 2 pinches black pepper, divided

  • 1 pinch of garlic powder

  • 1 pinch crushed red pepper flakes

  • 1/2 medium lemon

  • 1/2 pound (2 4-ounce pieces) uncooked boneless skinless chicken breast

  • 1 medium plum tomato, ends removed, cut into 4 rounds

  • 1 ounce semi-soft goat cheese, from a log, cut into 4 rounds

  • 2 slices of prosciutto

Instructions:

  1. Preheat the oven to 425°F. Line a small baking dish with parchment paper or aluminum foil coated with cooking spray.

  2. Heat a medium nonstick skillet over medium heat. Add spinach, basil and 1 pinch of salt, pepper, garlic powder and crushed red pepper; squeeze lemon juice over top.

  3. Cook, stirring, until spinach softens, about 1 to 2 minutes; put aside.

  4. Place the chicken on a cutting board. Working with one breast at a time, slice horizontally almost along, but not across, each breast. Open breasts so they lay flat like an open book and place 2 tomato slices on one side of each breast; sprinkle the tomatoes with a pinch of salt and pepper. Divide the spinach mixture over the tomatoes and top each with 2 slices of goat cheese; close the breasts and carefully wrap a slice of prosciutto around each.

  5. Place the chicken on the prepared dish. Bake until the chicken reaches an internal temperature of 165°F and the prosciutto is nice and crispy, about 35 to 40 minutes.

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