Happy cover reveal day, dudes!
Today is a big fucking day for The Dude Diet, and I could not be more pumped to finally unveil the book’s cover. I know it’s been an unforgivably long time since the last official Dude Diet post, but I plan to make it up to you with 352 pages of my finest dude-friendly recipes, cooking tips, nutritional knowledge bombs, and Logan stories very, very soon.
The fact that I’m able to share the cover means that The Dude Diet prelaunch has officially begun!! The book’s release date is October 25 (please mark your calendar), so we’ve still got about 2.5 months until what shall henceforth be known as DD-Day, but preparations/celebrations start NOW. Given that this is my first book, I’m still not 100% sure what “prelaunch” means, but based on what I’ve gleaned from my PR and marketing team, it’s essentially a fluffing period for the book. So, prepare yourselves, friends. I am going to fluff the shit out you for the next 76 days.
For those that are interested, there’s a three-part “Behind The Scenes” Dude Diet series coming your way in September that chronicles the making of this book from sweating and crying in my kitchen recipe testing through design. And I’ll be sharing sneak peaks, photo outtakes, giveaways, pre-order bonuses, and all sorts of book-related details over the coming months. But for now, I thought I’d let you ogle the cover and address the most common #DudeDietBook queries.
The Dude Diet FAQs:
So, like, how does the book work? Is it breakfast/lunch/dinner/dessert?
Mmmm, sort of. All of those things are present and accounted for, but it’s organized a little bit differently than most cookbooks. The Dude Diet contains the following chapters:
- Introduction. This is where I discuss the Dude Diet’s birth story and overshare about Logan’s “health journey,” the blog, and my NFL playas.
- The Dude Diet 101: The Keys to Success. The purpose of this chapter is to provide you with the tools you need to jumpstart a healthier lifestyle and warn you about potential Dude Diet pitfalls (i.e. refined carbohydrate withdrawal, overzealous Gatorade consumption, and hubris).
- The Dude Diet Kitchen: Get Your Shit Together. From pantry and equipment essentials to idiot-proof cooking tips, I’m helping you build a Dude Diet-friendly kitchen from the ground up.
- Badass Breakfasts. Includes both everyday and “special occasion” options for your A.M. feeding.
- The Classics. Slimmed down versions of classic comfort foods. Think Dude Diet Lasagna, Killer Cuban Sandwiches, Epic Meatloaf, Trashed Up Turkey Burgers, etc.
- Game Day Eats. Recipes to help you keep your football season physique in check. There’s a shitload of dank finger food involved.
- On The Grill. Aimed at expanding your grill master repertoire beyond burgers and sausages.
- Serious Salads. A smorgasbord of salad options that embody Logan’s very specific preferences: more good shit, less lettuce.
- Take-Out Favorites. Helping you to responsibly indulge your more exotic cravings at home.
- Sexy Sides. Self-explanatory.
- Back-Pocket Recipes. The easy ones!
- Chronic Cocktails. For those days when a light beer or vodka-soda simply won’t cut it.
- Sweetness. From sweet breakfast-y items to more traditional desserts, this chapter is packed with healthier ways to treat yo’ self.
Are all of the recipes new?
There are a handful of blog favorites that made it into the book (i.e. Southwestern Stuffed Peppers, Dude Diet Mac and Cheese with Chicken Sausage, Buffalo Chicken Tenders, etc.), but 80% of the recipes are brand spanking new.
What is Logan’s status???
Not gonna lie, the dude looks sexy AF these days. There was a rough patch this winter as per usual, but with the exception of some batshit wedding behavior, Logan’s been working The Dude Diet like a champ for the past few months. He took up boxing (I hope you enjoy that visual as much as I do), and he’s been eating a truly shocking amount of lean protein, vegetables and salad without complaint. In fact, Logan is now at his lowest weight since the infamous 2013 bet!! Not even a hint of moob in a golf shirt, people, and God knows those things are unforgiving. (So clingy.)
Why isn’t he on the cover?
Logan is simply too good looking to put on a book cover. It’s intimidating to the average reader. That’s my story and I’m sticking to it.
Why aren’t you on the cover?
See above. Duh.
Did you take the photos?
I did not, which is a very good thing. The insanely fabulous Matt Armendariz shot the book, and it was styled by the equally talented Marian Cooper Cairns. I feel so lucky to have worked with this cookbook dream team because they took my recipes and made them look like this…
Is there going to be a “Sex and the City” book party?
This is actually the most frequent question I get, and the answer is yes. Sort of. Publishing ain’t what it used to be, and Carrie’s over-the-top launch isn’t exactly the norm these days, but there will definitely be a Dude Diet extravaganza. I imagine it will involve more beer and chicken fingies than champagne and caviar…
Can I come?
Maybe! I’m working on putting aside invites for Domesticate ME!/Dude Diet loyalists in the NYC area. I promise to update you once the fiesta details are hammered out.
Are you going on a book tour?
YASSSS. I will be hitting select cities for smaller events and book signings, but the itinerary is still very much TBD. (Right now LA, San Francisco, Chicago, and Boston are on my list, but I’m happy to add stops if there’s interest in your city/town!!) Needless to say, I want to talk about meat sweats, finger food, and quinoa bakes with as many of you as humanly possible. And sign all of your chests books.
Are you going to be on TV?
FINGIES CROSSED. I shall keep you abreast of any on-air appearances as soon as I have more info.
When can I preorder?
NOW!!! The Dude Diet is currently available for pre-order on:
Can I get a signed copy?
I’m so flattered that you want one. I feel like Beyoncé! There will be giveaways of signed copies fo’ sho, and hopefully signings at various stores, but I’m also exploring ways to get signed book plates/stickers that I can mail to you if necessary. (I can’t imagine you want my autograph that badly, but if you do, I will find a way. I love me some fangirls/fanboys.)
How are you feeling about everything?
Freakishly excited. Overwhelmed. Mildly nauseous. A little bit sweaty. (I’m basically Logan at BBQ Fest.)
Okay, I think I’ve covered the major stuff, but if you have any other questions, fire away in the comments. And I just want to say THANK YOU so much for supporting this crazy blog lady throughout the book process. I’m incredibly grateful, and I can’t wait for you to hold The Dude Diet in your hands, and laugh, and read it aloud, and cook the recipes, and spill shit on it, and email me questions, and share pictures of your food and your wonderland bod. (Literally started sweating as I typed that last sentence. I’m Birthday Princess-level amped right now and it’s crazy hot in NYC today.)
One last thing! As you can see, I made you a Chicken Meatball Fajita Skillet to kick off prelaunch season in style.
This post is already long enough, so I’ll limit myself to the quick sell. Loaded with nutrient-packed fajita veggies, black beans, tender chicken meatballs, and just enough cheddar to satisfy your melted cheese fetish, this skillet is a lean, mean, disease-fighting machine. Grated zucchini is the secret ingredient that keeps the meatballs extra moist, and chia seeds act as a superfood binder (you’ve seen this magic before), holding the balls together without diluting their chipotle-spiced awesomeness. Serious win.
The skillet is a chronic meal as is, but feel free to serve it over brown rice or quinoa for a whole grain boost, or over some chopped romaine for crunch and extra greenery. You could also wrap things up in a whole grain tortilla for a more portable meal option. And don’t be afraid to get weird with some Dude Diet-friendly toppings—diced avocado, pickled jalapeños, and nonfat Greek yogurt would all be excellent additions.
Get after it, dudes. Then tell everyone you know to do the same. Virtual butt slap.
Chicken Meatball Fajita Skillet: (Serves 4)
For the meatballs:
1 pound ground chicken breast
1¾ cups grated zucchini (roughly 1 7- to 8-inch zucchini grated on the large holes of a box grater)
2 garlic cloves, grated or finely minced
1 chipotle pepper canned in adobo
2 teaspoons adobo sauce from the chipotle can
½ teaspoon ground cumin
1 teaspoon kosher salt
2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)
For the skillet:
1½ tablespoons extra virgin olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 red onion, thinly sliced
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
Pinch cayenne pepper (optional)
1 15-ounce can black beans, drained and rinsed
1 28-ounce can diced fire toasted tomatoes, drained
1¼ cup grated sharp cheddar cheese
Freshly chopped cilantro for serving (optional)
Preparing your Chicken Meatball Fajita Skillet:
-Starting with the meatballs! Place all the ingredients for the meatballs in a mixing bowl.
-Mix with your hands (or a fork) until everything well combined. Cover with plastic and refrigerate for 20 minutes to allow the chia seeds to work their gelling magic. (Use this time to prep your vegetables.)
-Pre-heat the oven to 375 degrees. Line a baking sheet with foil. Spray a wire rack with cooking spray and place it on the prepared baking sheet. (If you don’t have a wire rack, don’t panic. You can bake your meatballs directly on the foil-lined baking sheet. They may ooze a little bit of liquid as they cook, but it’s not a big deal.)
-With damp hands, form the meatball mixture into balls roughly 2-inches in diameter. You should have about 18 meatballs, dudes.
-Bake for 22 minutes until cooked through.
-While the meatballs are in the oven, get going on the vegetables. Heat the olive oil in a large (12- to 14-inch) ovenproof skillet over medium-high heat. When the oil is hot and shimmering, add the bell peppers and onion and cook for 10-12 minutes until the vegetables are softened (but not mushy!). It’s totally cool if the veggies get lightly browned in spots.
-Add the garlic, chili powder, smoked paprika, cumin, cayenne (if using), and a generous pinch of kosher salt. Cook for 1 minute until the spices are toasted and fragrant. Stir in the beans and fire roasted tomatoes. Taste and season with a little extra salt and cayenne if necessary.
-Turn off the heat and nestle the meatballs in the vegetable mixture.
-Top with the cheddar cheese in an even layer. Pre-heat the broiler on high.
-Place the skillet under the broiler and broil until the cheese is melted and bubbling, about 2 minutes. Shower the skillet with freshly chopped cilantro if you’re feeling fancy and serve with your favorite hot sauce.
GET IN THERE.
- 1 pound ground chicken breast
- 1¾ cups grated zucchini (roughly 1 7- to 8-inch zucchini grated on the large holes of a box grater)
- 2 garlic cloves, grated or finely minced
- 1 chipotle pepper canned in adobo
- 2 teaspoons adobo sauce from the chipotle can
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 tablespoons white chia seeds
- 1½ tablespoons extra virgin olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch cayenne pepper (optional)
- Kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 1 28-ounce can diced fire toasted tomatoes, drained
- 1¼ cup grated sharp cheddar cheese
- Freshly chopped cilantro for serving (optional)
- Place all the ingredients for the meatballs in a mixing bowl. Mix with your hands (or a fork) until everything well combined. Cover with plastic and refrigerate for 20 minutes to allow the chia seeds to work their gelling magic. (Use this time to prep your vegetables.)
- Pre-heat the oven to 375 degrees. Line a baking sheet with foil. Spray a wire rack with cooking spray and place it on the prepared baking sheet. (If you don’t have a wire rack, don’t panic. You can bake your meatballs directly on the foil-lined baking sheet. They may ooze a little bit of liquid as they cook, but it’s not a big deal.)
- With damp hands, form the meatball mixture into balls roughly 2-inches in diameter. You should have about 18 meatballs, dudes.
- Bake for 22 minutes until cooked through.
- While the meatballs are in the oven, get going on the vegetables. Heat the olive oil in a large (12- to 14-inch) ovenproof skillet over medium-high heat. When the oil is hot and shimmering, add the bell peppers and onion and cook for 10-12 minutes until the vegetables are softened (but not mushy!) and lightly browned in spots.
- Add the garlic, chili powder, smoked paprika, cumin, cayenne (if using), and a generous pinch of kosher salt. Cook for 1 minute until the spices are toasted and fragrant. Stir in the beans and fire roasted tomatoes. Taste and season with a little extra salt and cayenne if necessary.
- Turn off the heat and nestle the meatballs in the vegetable mixture.
- Top with the cheddar cheese in an even layer. Pre-heat the broiler on high.
- Place the skillet under the broiler and broil until the cheese is melted and bubbling, about 2 minutes.
- Shower the skillet with freshly chopped cilantro if you’re feeling fancy and serve piping hot with your finest hot sauce.
If you can't find ground chicken, feel free to sub 93% lean ground turkey or beef.