Super Size Me

#FixFood
Cookbook

CREATED BY

Alexandra Jamieson

Sitting on his moms couch in West Virginia

in 2002, Morgan and I came up with a
powerful idea: what would happen if he ate
nothing but McDonalds for 30 days and
interviewed the top thinkers in the health
showed how the school lunch program was

Super Size Me

#FixFood
Cookbook!
CREATED BY

In 2004, Super Size Me hit the theaters in

over 20 countries around the world, and a
movement was started. People began to see
the reality of the fast food lifestyle, and the
impact it had on their health. McDonalds
ended their gargantuan Super Size options,
and many people changed their diet, as a

food. Will you #FixFood with us?

Alexandra Jamieson

Join the thousands of people who have said

day to change the way we live and eat.

If you love what you made, be sure to share

pictures online at:

By sharing your own inspired recipes with your

family and friends, youll be doing your part to
help us all
healthy, delicious food in our own homes.
Xo,
and hearts to help create this free e-book so
that more people would get inspired
Inspired and motivated:

I hope this book inspires your soul, heals your

for good, quality food.

CREATED BY

Alexandra Jamieson

4 |

Tofu:

20 minutes |

10 minutes

Prepare the tofu:

3 tablespoons low-sodium, gluten-free tamari

2 tablespoons sesame oil
2 zucchini, sliced on the bias into -inch pieces
Pesto:
1 bunch (3 ounces) fresh basil, leaves picked

Prepare the grill, or use a grill pan. In a large bowl,

combine the tamari and sesame oil; place in the tofu
and zucchini slices and marinade for 10 minutes.
then the tofu for about 3 minutes on each side. Set
aside.
Prepare the pesto:

1 bunch (2 cups) of fresh cilantro, leaves picked

2 cloves garlic, chopped
-inch piece ginger root, peeled and chopped
3 scallions, trimmed and roughly chopped
cup pine nuts or raw walnuts

greens in a food processor and pulse until smooth,

reserving 1 tablespoon of the olive oil. If necessary,
add 2 tablespoons of water for a thinner consistency.
Season with salt and pepper.

cup olive oil (1 tablespoon reserved)

4 ounces arugula or other favorite greens
Salt and freshly ground black pepper, to taste

Toss the arugula or other greens lightly with of the

remaining tablespoon of olive oil; place on one side
with pesto.

carbohydrate 12 g, sodium 562 mg

Dr. Mark Hyman | www.drhyman.com

CREATED BY

Alexandra Jamieson

Mind-Blowing Banana

Ingredients:

Directions:
1. Preheat oven to 350

1 tsp baking powder

1 tsp baking soda
1 tsp cinnamon

powder, baking soda, salt, and cinnamon

3 large, very ripe bananas

/ c coconut oil, melted

13

5. Bake for 20 minutes or until toothpick inserted

1 c almond milk

Cynthia Pasquella | www.cynthiapasquella.com

CREATED BY

Alexandra Jamieson

Kris Carrs Green

Ingredients:

Ingredients:

1 avocado*

avocado

1-2 pieces of low-glycemic fruit: green apple, pear,

berries, cantaloupe

raw unpasteurized sauerkraut

your favorite spices (cumin, cayenne, salt, pepper, etc)

1 cucumber
Directions:
Stevia to taste, and/or a sprinkle of cinnamon or
some cacao (optional)

the pit was with kraut. Sprinkle with your favorite

Directions:

*use raw coconut meat or raw almond butter

or nut milk in place of avocado

Kris Carr | kriscarr.com

Summer Bock | www.summerbock.com

CREATED BY

Alexandra Jamieson

Joel Harpers

Ingredients:

Ingredients:

bread (gluten-free, raw crackers - whatever you desire)

1 cup of water

raw tahini

cup parsley

raw sauerkraut

apple
pear

Directions:

3 large kale leaves-ribs discarded

1. Toast the bread

1 medium cucumber

2. Spread with tahini

3 tablespoons lemon juice

1 inch ginger
2 celery stalks
5 walnuts
1 sprig of fresh mint
1 cup of ice.
Directions:
for desired consistency. I have half and share the
other half with a client.

Summer Bock | www.summerbock.com

CREATED BY

Alexandra Jamieson

Dr. Albers Dark

Ingredients:

Ingredients:

banana

1 oz. Dark Chocolate, Chopped

3 Tbs. Balsamic Vinegar

papaya

3 Tbs. Olive Oil

2 wedges of lime

1 tsp of Honey (or to taste)

handful of blueberries

Dash of Salt & Pepper

scoop of protein powder

4 cubes of ice

Directions:
Melt the chocolate in the microwave until smooth.

Directions:

spinach salad with green apple, blueberries, whole

wheat croutons, and cashews.

Blend until smooth.

CREATED BY

Alexandra Jamieson

Ingredients:

Directions:

pound organic kale (shredded)

1. Tear or cut kale leaves, toss in chopped cilantro, and

place in large salad bowl.

- cup cilantro (chopped)

2 cara cara or navel oranges (1 juiced for dressing and
1 peeled/small dice for salad)
teaspoon sea salt

2. In a small bowl, whisk together the juice of 1 orange,

sea salt, ground pepper, honey, and sesame oil. Whisk
until blended.
3. Toss diced orange, raisins, sesame seeds, pecans, and
dressing with the kale and cilantro in the large bowl.
Refrigerate for 30 minutes prior to serving.

teaspoon ground pepper

1 teaspoon organic honey
1 tablespoon toasted sesame oil
2 tablespoons toasted sesame seeds
2 tablespoons raw pecans (roughly chopped)
3 cups grilled or baked chicken (free-range, hormonefree, antibiotic-free/chopped)

CREATED BY

Alexandra Jamieson

Honey was thought to be magical in the world

a beloved sweet treat in its honey comb form
and as a sweetener in cooking, honey was also
used to dress wounds and to lift the spirit. The
Romans made a wine called Mulsum from honey
which they believed was good for digestion and
promoted long life.
Many Romans made replica statues and funerary

poet, Ovid, these statues also functioned similarly

Ingredients:
cup olive oil
/ cup wild local honey

34

1 tsp fresh lemon juice

1 tsp baking soda
tsp sea salt
/ cup goats milk

34

1 egg
Directions:
1. Preheat oven to 350 F.
2. Beat all liquid ingredients together in a small bowl.

and beat well.

5. Bake for 35-40 minutes in greased round cake pan.
6. Serve with a drizzle of honey, a dollop of whipped
cream or yogurt and some fresh berries.
Nick Polizzi, Sacred Science | www.thesacredscience.com

CREATED BY

Alexandra Jamieson

Directions:
tradition, if you should ever stumble across a
porcini in the forest you must bend down and
always grow in pairs. Scattered throughout the
forests of Europe, the porcini is a prized culinary
fungi. Often found underneath a walnut tree,
this fragrant mushroom hasnt yet found a home
dishes all over Italy and France. The ancient

farro grains to remove any unwanted debris.

2. To clean the porcinis, dampen a paper towel or thin
cloth and rub the mushroom from the center of the
cap outward towards the edges. For the stalk, move
the cloth or paper towel downward from the top.
3. Split the mushrooms into two separate portions.
4. Heat three tablespoons of olive oil in a large
skillet, adding the shallots and parsley. Cook until
the shallots are soft and transparent.
until lightly browned.

Ingredients:
1 cups farro
5 fresh porcini mushrooms (about 12 ounces)*
5 tbsp. olive oil
2 cups chicken or vegetable stock

simmer, and cover the skillet. Cook for 30 minutes

until farro is soft. Salt and pepper to taste.
7. In a small pan, heat 2 tbsp. of olive oil on high

3 tbsp. parsley, minced

2 shallots, minced
/ cup white wine

13

coarse sea salt and pepper to taste

sliced porcini mushrooms.

Nick Polizzi, Sacred Science | www.thesacredscience.com

CREATED BY

Alexandra Jamieson

10

Ingredients:

Ingredients:

3 cups diced butternut squash

1 tablespoon of oil

3 tablespoons raisins

2 potatoes, peeled and cubed

3 tablespoons chopped nuts

3 medium leeks, sliced

1 tablespoon oil

1 rib of celery, sliced

Salt and pepper

2 garlic cloves, minced

2 cups broth

Directions:
1. Preheat oven to 400 degrees.

Directions:
1. Heat oil in a pot over medium heat.

3. Roast for 15-20 minutes until the squash is tender.

heat until tender.

4. Remove from heat, transfer to blender and puree.

Kelly Siefkin, Sacramento Food Bank & Family Services

www.sacramentofoodbank.org

CREATED BY

11

Alexandra Jamieson

2-4

Ingredients:
foil and toss with tongs. Continue to roast, stirring every
Curry powder
Olive oil

minutes.

Kosher or sea salt

sprinkle) and serve.

Directions:
Originally published July 21, 2010,
and is widely considered my best recipe of all time.

pan. Be sure the pieces are as evenly sized as possible, or

they will cook unevenly. The smaller you make the pieces,
the quicker they will cook and the more caramelized they
will become, which I consider a good thing.
season well with salt and curry powder. Distribute evenly
in a single layer at the bottom of a baking pan. If necessary,
use a second baking pan to be sure the pieces arent too
crowded.
Cover the pans with foil and place into the oven. Roast,
slightly soft and start looking translucent. If not replace foil
and cook another 5 minutes.

Darya Rose | summertomato.com

CREATED BY

Alexandra Jamieson

12

Ingredients:

Directions:
In a medium saucepan over medium-low heat, heat

1 large spring onion, white and light green parts

only, cut into -inch/1.25 cm dice (see notes)
2 garlic cloves, sliced thinly
3 cups/710 mL grass-fed organic milk
medium-size purple potato, peeled and cut into
-inch/1.25 cm dice
Fine sea salt to taste, plus more as needed

stirring occasionally, until tender, about 5 minutes.

bring to a boil over medium heat. Lower the heat to
a simmer and cook until the potato is very tender,
about 5 minutes. Set aside.
Prepare a bowl of ice water. Set aside.
In a large saucepan or small stockpot of well-salted

1 cup/130 g shelled peas, ideally fresh

quart/950 mL), cook the shelled peas until tender

but still nicely green, 11/2 to 2 minutes. Use a slotted
spoon to transfer them to the ice water.

1 cup/110 g sugar snap peas

10 fresh mint leaves
Freshly ground black pepper to taste

cook until tender but still nicely green, 11/2 to 2

minutes. Use a slotted spoon to transfer them to the
ice water.

1 lemon
peekytoe
1 tablespoon chopped fresh chives
2 teaspoons almond oil
cup/120 mL Greek-style grass-fed organic plain yogurt

until tender but still nicely green, about 5 minutes.

Drain and add the pea shoots to the ice water.Drain
the peas, snap peas, and pea shoots and transfer

cup/30 g slivered almonds, toasted

CREATED BY

13

Alexandra Jamieson

To make this recipe vegetarian, omit the crab

of a spoon or ladle. Place this bowl in a larger bowl

milk or coconut milk for the milk and coconut yogurt

for the yogurt.

the desired consistency.

occasionally, until the soup is thoroughly chilled.

Recipe reprinted with permission from

THE CLEAN PLATES COOKBOOK 2012 by Jared Koch
with Jill Silverman Hough, Running Press,
a member of the Perseus Books Group.

Meanwhile, zest the lemon. Juice the lemon to yield

1 teaspoon of juice. In a medium bowl, combine the
lemon zest, lemon juice, crab, chives, and almond oil.
Set aside.
Just before serving, stir the yogurt into the soup, and
if necessary, more salt and pepper to taste. Divide
the soup among shallow bowls and mound some of
the almonds and serve.
Spring onions are small young onionssort of like
giant scallions with a more bulbous base. Look for
them at farmers markets and specialty food stores
in the springtime.
Pea shoots are tendrils from pea plants. Look for
foods stores, and specialty food stores.

CREATED BY

Alexandra Jamieson

14

Makes 2-4 servings

Crusted Chicken Ingredients:

Optional:

1 egg 2 tablespoons coconut or almond milk

(unsweetened)

1 or two drops stevia (to taste, you dont want it

too sweet, you might not need any at all)

1 cup almond meal

juice of 1 lime cup coconut milk (as thick or thin

as you want) 1/4 cup hot water (as needed)

1 teaspoon sea salt

1 teaspoon garlic powder

Directions:

1 teaspoon paprika or chili powder

Preheat oven to 425 and line a baking sheet with

parchment paper or else be prepared to really scrub
it afterwards.

5 cloves garlic, peeled and minced

1 tablespoon apple cider vinegar

Prepare the chicken coating.

1 tablespoon freshly ground pepper

In a small bowl, whisk together the egg and non-dairy milk.

1 large or 2 small boneless chicken breasts

In a large plastic bag, combine almond meal, garlic

powder and sea salt.

a few sprigs of parsley for garnish (optional)

Step 2:
then put them into the plastic bag and shake until
well-coated.

Thai Sauce Ingredients:

1 cups dry-roasted almond butter
cup wheat free tamari or 1 tablespoon miso
paste
1 teaspoons red chili paste (unsweetened)
1 tablespoon minced fresh ginger root or 2
teaspoons ginger powder

CREATED BY

15

Step 3: Place them on the baking sheet.

Step 4: Drizzle with 1/4 cup olive oil and bake for

with the vinegar, minced garlic, and ground pepper.

Alexandra Jamieson

Dill Pate Ingredients:

cup hemp seeds

serve the chicken with.

Step 5: Make the Thai sauce.

/ cup chopped celery

cup grated carrot
2 scallions, chopped
cup dill
tsp sea salt
1 Tbsp lemon juice, more to taste
13

a high speed blender. Puree on high, using the water

to help thin the sauce until smooth and creamy.
Step 6: Turn the chicken pieces and let bake for
another 3-5 minutes until crispy and golden.

Vegetables:
Butter or Boston lettuce leaves
Sprouts of choice: broccoli, red clover, pea shoots,
Peppers; red and yellow bell pepper cut into long strips
Custumber: cut into long strips
Directions:
To make dill pate, blend all ingredients in a food
To make a wrap, take a lettuce leaf, spread some
dill pate and arrange all the vegetables on top. Roll

Dr. Junger M.D., Clean Program | www.cleanprogram.com

Pedram Shojai | well.org/

CREATED BY

Alexandra Jamieson

16

Ingredients:

Perfect Pesto Ingredients:

2 cups packed fresh organic basil leaves

tsp baking powder

cup freshly grated organic Parmesan or Romano

cheese

1 tsp vanilla

cup organic pine nuts

/ cup maple syrup, coconut nectar or yacon syrup

2 large garlic cloves, quartered

13

/ cup coconut oil, softened

13

cup walnuts (optional)

Other Ingredients:

1 egg (optional)

4 or 5 large zucchini (to make zughetti fun wheat

free zucchini noodles)

Directions:
1. Preheat oven to 350.

(or ghee)
1 pound raw shrimp (between 20 25)

powder.
3. Combine the coconut oil, egg, maple syrup, and
vanilla.

Directions:

4. Stir the wet and dry ingredients together. Fold in

the chocolate chips and walnuts.

1. Combine basil, cheese, pine nuts, and garlic into a food

First - Make The Pesto

5. Bake for 7 - 12 minutes.

Pedram Shojai | well.org/

CREATED BY

17

Alexandra Jamieson

Second - Create Your Zughetti

Fourth - Toss It All Together

1. Prepare the zucchini into noodles using either an

large skillet.
resource center on caltonnutrition.com. We love
the long zughetti ribbons that the slicer forms

2. Toss and coat the noodles and allow to cook on

medium heat for 2 to 3 minutes.

2. Put the zughetti ribbons in a colander and toss

salt with help pull the water out of the zucchini
and make them even more noodle-like. Place the
colander over a bowl to catch released water. Let
stand for 20 minutes.
4. Pat dry.
Third - Ready The Shrimp
1. Heat the olive oil in a large skillet over medium

5 - 6 minutes. (Dr Calton and I like to add in a bit of

cayenne and salt and pepper at this point to give
the shrimp a bit of hidden heat)

Jayson Calton, PhD & Mira Calton, CN

Calton Nutrition | www.caltonnutrition.com

CREATED BY

Alexandra Jamieson

18

45 min.

Slowing ones life down can be intimidating

food is a mystery for many people. It is as if it
appears from nowhere in our corner stores or
We yearn for transparency and for a narrative
is making familiar foods from scratch. This act of
self-determination can help to demystify foods
and bring enjoyment and pride in craft food
production. Best of all: its fun.
One that I recommend making from scratch is
ricotta cheese. Many may recognize this soft
Italian cheese as the center of canned ravioli and
frozen lasagnas. It is, in fact, one of the simplest
cheeses to make.

CREATED BY

19

Ingredients:
gallon whole milk
1 teaspoon kosher salt
3 tablespoons lemon juice or white wine vinegar
In the past decade, consumers have begun to
enjoy something of a dairy renaissance. Small
to produce quality, value-added products on
their own, marketed on their own or with other
farmers. This rise in artisanal milk has greatly
improved the quality of milk that is available
in both direct marketing settings, like farmers
markets, and in stores. Some of these products
bring back the age-old love of non-homogenized
milk, meaning that the cream is free to rise to
the top of the bottles. This new, fatty product is
both delicious and ideal for making homemade
ricotta cheese. This simple recipe can be made
in time for last minute pasta dinners, in time for
breakfast to spread on toast, or pressed free of
all its liquids and left to compress and dry for
other uses (like crumbly in salads).

Alexandra Jamieson

Directions:
Pour the gallon of whole milk into a saucepan and
bring almost to a boil. This takes as much as 20-25

lemon juice.
The addition of lemon juice makes the milk separate
between the curds (of ricotta cheese) and whey
(liquid milk). Use a wooden spoon to evenly disperse
the lemon juice.

Super Size Me

#FixFood
Cookbook!

While most recipes call for cheesecloth, should you not

have this in your kitchen you need not fret. Instead,

the colander to collect the curds. Once youve poured

all of the liquid out, gather up the dish towel into a ball
the ricotta cheese contains liquid. Ideally, this is a moist
cheese thats useful for a variety of cooking or baking
needs. One great use is to crumble the ricotta upon
fresh pasta with tomato sauce.

CREATED BY

Alexandra Jamieson

20

We hope you love the recipes, and that

more often.

voices and guidance to all who want a

better relationship with food:

Cynthia Pasquella
Michelle Bouchard
Leanne Ely

Jayson & Mira Calton

Dr. Tom Obryan

The only real stumbling block is fear of failure. In

Robb Wolf
Trudy Scott
Summer Bock
Curt Ellis
Bryant Terry
Vani Hari
Darya Rose
Pedram Shojai
Kris Carr
Joel Harper
Hunter Lovins
Dr. Mark Hyman
Kelly Siefkin

Jonathan Bailor
Joe Cross
JJ Virgin
Eric Steenstra
Richard McCarthy
John Robbins
Jared Koch
Candice Kumai
Nick Polizzi
Marion Nestle
Phil Lempert
Dr. Neal Barnard
Karen Salmansohn

CREATED BY

21

Alexandra Jamieson

To watch all of the interviews with these inspiring

people, go to:
To stay connected with the growing movement of

CREATED BY

Alexandra Jamieson

22

Super Size Me

#FixFood
Cookbook!
CREATED BY

Alexandra Jamieson

CREATED BY

Alexandra Jamieson