In this episode, Anita sits down with culinary innovator Phil Saneski to explore protein, flavor, and the future of food through a chef’s perspective. Drawing on experience from Michelin star kitchens, product development, food service, and sustainable food innovation, Phil shares how he thinks about creating meals that are both delicious and better for our bodies. The conversation explores how to add protein to everyday foods without making them feel overly functional, why taste still has to come first, and where chefs can help shape the future of healthier eating. Anita and Phil also discuss plant-forward protein options, customizable restaurant meals, hospital food, healthier desserts, and the growing opportunity to design meals that support healthspan and muscle health while still tasting great. This episode is for anyone interested in protein, longevity, culinary innovation, and the future of food. Phil's High-Protein Waffles: I have been making variations of this waffle recipe for the last 12 years or so. It is a great way to start my day off with a quick, high-protein, high-fiber breakfast that I can take out the door, and also reminds me of a crème fraiche waffle I used to prep when I worked in a Michelin-star kitchen. Often times I add nut butter and sometimes a seasonal jam (if I am feeling in a sweeter mood) to the middle of the waffle, fold it, and eat it like a taco on-the-go. The batter may seem really hydrated at first because there is so much Greek yogurt, but that is what keeps it moist and prevents a dry breakfast (which, in that case, add more nut butter). This recipe works for pancakes as well, though I prefer the crispiness of a golden brown waffle. Prepping the batter the night before lets the chia seeds fully soak and chills the batter more even more crispiness. If you know you are going to have an extra busy week, you can make a bunch of waffles, freeze them, then toast in the morning for maximum crispiness. Enjoy this chef-driven, health, functional breakfast recipe! Yield: 4-5 waffles or pancakes (depending on size) Ingredients 8 ounces, brown rice flour (2 cups)8 grams, collagen protein powder (1 tablespoon)12 grams, chia seeds (1 tablespoon)2 grams, salt (1/2 teaspoon)3 grams, baking powder (1/2 teaspoon)4 ounces, olive oil (1/2 cup)2 ounces, honey (1/4 cup)30 ounces, Greek yogurt (3 cups)4 large egg whites (5 ounces)Olive oil spray for greasing waffle iron or panIf desired, any nut butter or jams that can be added Process 1) Combine all dry ingredients into a bowl (brown rice flour, collagen, chia seeds, salt, & baking powder). 2) Make a well in your bowl of dry ingredients, then add all wet ingredients (olive oil, honey, Greek yogurt, & egg whites) 3) Whisk until combined. Chill batter overnight. 4) The following morning, preheat waffle iron or pan until hot, then spray a light layer of olive oil. 5) Cook waffle or pancake until golden brown. 6) If desired, add any nut butter or jam to the waffle & pancake. 7) Batter is good to use for up to 5 days.
