Cooking at Home and Weight Loss: Air Fried Chips with Cheese (Tips from a Fitness Trainer)

Cooking at home is a joy for many, while for others it’s more about making healthier choices. In today’s world, where pollution, hormones, and chemicals often enter our food supply, cooking at home makes a lot of sense. Research also suggests that over-processed foods can contribute to a range of health problems and may even be linked to shorter lifespans. Getting in shape is also much more difficult if your eating the wrong kinds of foods.

Homemade potato chips
Made on a boat. Glamping!

About two months ago, I realized I couldn’t keep going to the gym for hours, eating the way I was, and still expect to stay in decent shape. So, I tried an experiment. For three to four weeks, I ate a completely vegan diet to increase my intake of fruits and vegetables, then I added fish. While I still occasionally eat meat when it comes with something else, I’ve been avoiding burgers and steaks—except for this Friday, when I’ll treat myself to a $15 steak dinner.

I’ve also shifted from going to the gym to working out at home. The type of workout is a discussion for another time, but what’s clear is that cooking at home has led to better health and weight loss. Without even trying, I’ve already lost over five pounds simply by focusing on quality calories and total intake.

One of my recent experiments was air-fried potato chips made with coconut oil, cheese, and a light dusting of sea salt. Honestly, they taste better than store-bought chips—and they’re much healthier. They’re unprocessed, made from real potatoes (vs mash), and definitely a keeper.

I think about 6 more
lbs would be good.

Research shows that if more people cooked and ate at home, it could significantly improve public health. It’s becoming clear that our reliance on processed foods wasn’t the best idea. Now may be the time to strengthen local and regional food supplies, support small farms and businesses, and pay closer attention to the science of healthy eating. COVID already taught us the importance of resilient local supply chains—we just need to apply that lesson to food.

On a personal note, I hold a fitness trainer’s license along with a few other qualifications, and I’d like to put them to use more often. If you’re interested, feel free to reach out—I’d be happy to do some virtual sessions. I do this on the side. 

Is cooking at home associated with better diet quality or weight-loss intention?