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Lifelong weight loss solutions

through behavior  modification TM

HEALTH COACH DISCLAIMER

Health/Wellness coaching is not intended to diagnose, treat,
prevent or cure any disease or condition. It is not intended to
substitute for the advice, treatment and/or diagnosis of a
qualified licensed professional.

 

Trained Health Coaches may not
make any medical diagnoses, claims and/or substitute for your
personal physician’s care.

 

As your health/wellness coach I do not
provide a second opinion or in any way attempt to alter the
treatment plans or therapeutic goals/recommendations of your
personal physician.

 

It is my role to partner with you to provide
ongoing support and accountability as you create an action plan
to meet and maintain your health goals.

KK Wellness Consulting  LLC

  • KKWellness

Nano Cooker

Updated: Oct 24, 2019




The Anova Precision Cooker Nano makes it easy to achieve professional-level cooking results at home. To use, simply attach the cooker to any water-filled pot, put your food in a sealable bag, and set the time and temperature. This of it as an Instant Pot that takes up less room!


The Anova Precision Cooker Nano heats and circulates the water to a precise temperature, cooking food to an exact temperature which creates maximum tenderness and moisture retention (without worry of overcooking). The Anova Precision Cooker Nano connects to your phone, so you can cook amazing meals by the touch of a button - spend less time tied to the kitchen by relying on the app to notify you when your food is ready to eat.


Real Review:

"I had been told that sous vide is the way to truly get great meat, and I finally got around to giving it a go. I have used this once so far, but it has absolutely proven itself to me already.

Cleaning out the freezer, we came across a choice New York loin roast that had been there for a while. We almost certainly bought it around Thanksgiving, but whether that was last Thanksgiving 9 months ago, or the one before it, we don't know. So basically a decent but not spectacular cut of meat that had been around a long time. We figured if we could get a good result out of it, then we would be sold.

Well, we did the roast for 30 hours, then pulled it out and seared every side. Slicing into it, the whole thing was nice and rare, just as we like it. It had picked up a lot of flavor from the herbs and garlic we put in the bag, and it was really good. Not the best roast I had ever had, but certainly way better than the cut should have been.

Then came the sandwiches. I thin sliced that sucker, and we made French Dips and cold roast beef. I made a cold roast beef sandwich with just a touch of mayo and mustard, some lettuce and pickles, and a pile of the roast beef. It was, no doubt, the best roast beef sandwich I have ever had. The meat was just so incredibly tender. If you want to upgrade your meat game, this is a great, easy way to do it. "






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