Don't Worry Eat Happy

Eight years ago nate appleman was an overweight and angry chef. Today he’s 85 pounds lighter and happier than ever. And it all started with a diet of moderation, not deprivation.

- Carla Lalli

Nate Appleman got fat cooking for other people. As the executive chef at Pulino’s in 2010, his rustic Italian food was getting hammered by New York critics, a rude fall from grace after winning the James Beard Rising Star Chef of the Year Award a year before. “I blew a gasket every day I was in that restaurant,” he says. “I was miserable.” He knew it was time to change. Appleman wanted to be an active dad to son Oliver (now nine), so he started running. A nourishing breakfast followed. And a proper lunch. Then, he stunned the food world by joining Chipotle. Today Appleman is about 85 pounds lighter than he was, which he attributes simply to “a good diet and exercise and not eating bad food.” As the director of culinary at Chipotle, he helps launch new concepts and oversees menu development, and gets home in time to cook dinner for Oliver. In fact, it was his almost-daily Instagram posts of their healthy, colorful meals that got us thinking about Appleman again—what he was making at home looked pretty incredible. (See for yourself by following @nappleman.)

Appleman’s philosophy is basic: “Everything whole fat, whole food, nothing processed.” He buys his meat skin on and well marbled. He prefers oily fish—think salmon, bluefish, and oil-packed tuna. His freezer is stocked with grains, dinner always includes “something green,” and everything is anointed with omega-rich olive oil, nuts, or seeds.

The key to pulling it off, says Appleman, is “striking a balance between healthy and delicious.” Each meal should be a mix of protein, produce, and grains, and the flavors should be balanced. Temper fatty cuts of meat with citrus or a vinegary dressing; add texture and zing to cooked grains by folding in chopped nuts and lots of herbs. Taste what you cooked. And eat with your family.