Cheryl McColgan

IN THE KITCHEN WITH CHERYL MCCOLGAN

Tell us about yourself:

I’m the founder and editor of Heal Nourish Grow, an ultimate wellness, healthy lifestyle and advanced nutrition site. I help others develop the confidence and habits to create lasting change and greater health by sharing my knowledge and over 25 years of experience in psychology, addictions studies, fitness, nutrition, yoga, health and wellness.

Coaching others to reach their personal version of ultimate wellness is my passion!

How did you get involved in cooking?

I’ve been cooking regularly since I was 12 years old. As the oldest of four kids I was quite often in charge of taking care of my sisters and brother which included cooking for them. In the early days it may have been only simple things like grilled cheese or spaghetti, but I always enjoyed it.

Growing up in the south, both of my grandmothers were great cooks with different styles but they always used farm fresh ingredients and the dishes were full of flavor. My paternal grandmother was French Cajun and spicy dishes have always been some of my favorite things to cook.

Describe your cooking style:

My cooking style has evolved over the years, but fresh food as close to nature as possible has always been a focus after growing up on a farm where we grew much of our food. My search for high quality ingredients in today’s very broken food system is what led me to US Wellness Meats.

How did you learn about grass-fed meats?

As my search for ultimate health and wellness evolved, the importance of grass fed meat became more apparent. Supporting independent farmers that raise high quality meat is very important to me from both a health perspective as well as a sustainability perspective and what is best for our planet long term. Factory farming, whether it’s of vegetables or meat is not what’s right for the environment.

What is your favorite recipe featuring grass-fed meat?

This is so difficult! The simplicity and taste of a perfectly cooked ribeye is definitely one of my absolute favorites. I always use the reverse sear method which is life changing! Perfect meat every time and you can do it easily from frozen. I have an article about that method coming to HealNourishGrow.com soon. I also love a good carne asada using flank or skirt steak. You can see my favorite recipe for that using US Wellness Meats here: https://healnourishgrow.com/marinated-flank-steak/

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

Ribeye, brisket, Redmond Real Salt, burrata and chicken thighs. Luckily I have my meat thermometer which allows me to cook all of these perfectly!

Best cooking secret/tip/piece of advice you’ve learned:

To me, a meat thermometer is absolutely essential! One of the easiest ways to ruin a dish is to overcook it, making the meat tough and dry. If you’re going to invest in healthier meat, one of the best tools you can get to pair with it is a meat thermometer.

I’ve been using a ThermoPro for a while. I like it because it’s not super expensive, it doesn’t rely on bluetooth and it has a long cord that allows you to use it in the oven or grill while walking away up to 300 feet with the monitor.

What’s your favorite quote/song for culinary inspiration (if any)?

This quote by Anthony Bourdain is one of my favorites, “I like food where the guiding principle is you have three or four good ingredients, and the most important thing is to just not screw them up. Treat them with a little respect.”

Some of the most beautiful and delicious food I’ve eaten follows this principle exactly!