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Title : Chef Matt Jennings loses 200 POUNDS after altering his diet
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Chef Matt Jennings loses 200 POUNDS after altering his diet

'Food can be an addiction!' Chef who lost 200LBS after learning he was pre-diabetic reveals how he transformed his diet and his body - and shares tips for how to adopt a healthier lifestyle

• Chef Matt Jennings found himself running two kitchens in Rhode Island and Boston, Massachusetts, in 2016
• When visiting a doctor, he discovered he was pre-diabetic with high cholesterol 
• Matt decided to alter his diet for his family and has since lost 200lbs 
• Part of the weight loss was due to the chef undergoing sleeve gastrectomy
• He advises for people to hydrate throughout the day and remain positive

By Danielle Zoellner For Dailymail.com

Published: 22:27 GMT, 23 January 2019 | Updated: 07:59 GMT, 24 January 2019

A chef who lost 200lbs after discovering he was pre-diabetes has shared his top tips in the kitchen for anyone who is looking to adopt a healthier lifestyle. 

Matt Jennings found himself severely overweight in 2016 while working in fast-paced kitchens in both Rhode Island and Boston, Massachusetts. His lifestyle had to change after discovering he was pre-diabetic, had high cholesterol and acute anxiety disorder.     

'What a lot of people don't understand is that food can be an addiction,' Matt told Today. 'Like any good addict, I had my gutter moment.'

Before: Chef Matt Jennings found himself severely overweight running two kitchens in Rhode Island and Boston, Massachusetts, in 2016

Time to change: When visiting a doctor in 2016, he discovered he was pre-diabetic with high cholesterol. Pictured is Matt then 

Big change: With the help of a sleeve gastrectomy and altering his diet, Matt has since lost 200lbs and adopted a healthier lifestyle 

The appointment with the doctor informed Matt it was time to change his diet. Not just for himself, but also for his wife and kids.   

Food choices for the chef has since changed, and he now focuses on eating lean proteins, vegetables and grains. 

'I like balance, I like flavor and I like simplicity,' Matt said. 

This change in diet helped Matt lose an astounding 200lbs. But he admitted that getting healthy was not just focused on changing the diet. 

Feeling healthy included focusing on his mental and emotional health with his physical health. 

'Once you've decided wellness — most importantly feeling healthy — is of central importance in your life, then and only then will you make progress in physically changing your life,' Matt said. 

To assist in his weight-loss journey, Matt underwent a sleeve gastrectomy to remove part of the stomach. During the surgery, about 80 per cent of the stomach is removed to restrict the amount of food people are allowed to consume. 

But the chef admits this route is not always best for everyone. 

Focused: Matt now eats lean meats, vegetables and grains daily for his diet 

Priorities: He said in an interview that he wanted to change his lifestyle not just for himself, but also for his wife and kids (pictured) 

Fit: Matt admitted changing his lifestyle not only helped him physically, but also emotionally and mentally 

Important: Top tips Matt recommended to others is to stay hydrated throughout the day, make a timer for snacking, and remain positive 

Keeping off the weight permanently, he said, needed to involve lifestyle changes. 

'By making small changes in your diet, focusing on high quality foods, eating more frequently, smaller amounts throughout the day, these are all things that will add to the ability for you to take your health back,' Matt said. 

Tips Matt recommends for his following is to remain hydrated before and after meals. He often drinks about half of a gallon of water per day. 

The chef also recommends focusing on whole grains when indulging in carbs. 

Another tip from the chef is to set a timer to snack. This can help keep the person on track instead of making their way to the pantry too many times.   

Remaining positive was his final tip because he acknowledged that most people will have off days when changing their lifestyles. 

'We all mess up so it's important not to beat yourself up about minor setbacks,' he said. 'Stay positive, make a game plan for the next day and get back to it.'

MATT JENNINGS' GRILLED CHICKEN WINGS WITH LIME, CILANTRO AND MAPLE 

Ingredients  

BRINE                                                                                     CHICKEN WINGS

1 gallon water                                                                      1 dozen wings

1 bottle (approx. 20 ounces) agave syrup                2 tablespoons grapeseed oil 

1 cup kosher salt                                                                 1 tablespoon kosher salt

2 fresh bay leaves                                                              Coarse black pepper to taste

2 tablespoons black peppercorns                               Zest of 3 limes

4 pieces star anise                                                             Juice of 5 limes

3 tablespoons juniper berries                                       1 bunch of cilantro, chopped 

2 tablespoons coriander seeds                                    2 tablespoons raw honey

2 tablespoons cumin seeds                                           5 tablespoons of maple syrup

1 head of garlic, whole cloves, peeled                       Kosher salt to taste

1 bunch fresh thyme 

Instructions 

Make the brine a day ahead: In a small sauté pan, combine peppercorns, star anise, juniper berries, coriander seeds and cumin seeds. Toast the spices together in the pan over medium heat until aromatic. In a medium sized pot, add these toasted spices to the gallon of water, kosher salt, agave syrup, bay leaves, garlic cloves and fresh thyme. Bring the mixture to a boil. Turn heat off immediately. Set aside to cool.

When brine is cool, submerge the chicken wings in the brine, and leave overnight in your refrigerator. The next day, take the wings out of the brine and pat dry well with paper towel.

Once dry, toss the wings in a large stainless steel bowl with the flaxseed oil, salt, cracked black pepper, lime juice, honey and maple syrup.

On a hot grill, in batches, cook the wings. Once fully cooked through, in an additional stainless steel bowl, toss the wings with the additional lime juice, lime zest and seasoning. Add the cilantro and additional maple syrup. Toss well. Serve immediately.

Source: Today

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