Who Else Wants to Build a Body They Can Be Proud Of… Eating Healthy, Delicious Home-Cooked Meals They Love... Without Spending Hours in the Kitchen Every Week... And Without Having to Struggle With Expensive, Complex, Hard-to-Prepare Recipes?

If you want to know how to get the body that you want eating the foods that you love, then you want to read this book.


Tuesday, November 10th, 2016
From: Mike Matthews

Dear Friend,

My name is Mike and I’m the author of several bestselling health and fitness books and founder of Muscle for Life and Legion Athletics.

And I want to ask you a few questions.

  1. What if I told you that just about everything magazines and trainers teach you about dieting is wrong?
  2. What if you could build muscle and lose fat eating “naughty” foods every week?
  3. What if you didn’t have to suffer through low-carb dieting to get lean? In fact, what if you could eat all the carbs you wanted?
  4. And what if you didn’t have to gorge yourself and get fat just to gain a bit of muscle?

In short, what if I told you that proper dieting—whether you want to maximize fat loss or muscle growth—is much simpler and more enjoyable than you’ve been led to believe?

Imagine eating delicious, filling meals every day...never feeling starved or stuffed...having great energy levels and workouts...and watching your body respond exactly as you desire, dropping fat or adding muscle each and every week.

And imagine finally understanding how proper dieting really works, never again falling for the BS, tricks, and gimmicks pushed by “gurus” and other shysters.

Well, I have good news.

All these “fantasies” can be a reality...if you know how to do a handful of “little” things correctly.

You see, when you know how to “diet” properly, and how to apply that knowledge in the kitchen, you never feel like you’re on a diet at all.

Building muscle and cutting fat becomes simple, straightforward, and dary I say...enjoyable.

And The Shredded Chef will show you the way.

You Can Laugh at Starvation Dieting, Restrictive Eating, and Dietary
Dogmas — If You Follow This Plan

I have good news for you:

You don’t have to follow a boring, bland “bodybuilding diet” to get the body you really want.

Forget plain Jane chicken and rice...piles of steamed broccoli...unappetizing bowls of microwaved oatmeal...heaps of flavorless potatoes...and all the rest of it.

And more good news:

You don’t have to obsess over “eating clean,” either.

Yes, you should eat fruits and vegetables to stay healthy, but no, you don’t have to swear off sugar or grains or anything else, really.

Instead, imagine getting to eat foods like these every week...

...while watching your body transform right before your very eyes.

Well, you can. Better yet...you should.

You see, there’s an old saying that goes like this:

“The best diet is the one you can stick to.”

There’s a lot of truth there.

It captures the essence of successful dieting: sticking to the plan well and long enough to get and maintain the results you want.

Notice my emphasis on sustainable results that you can maintain.

That’s the real goal.

Not rapidly losing weight with a crash diet and then ballooning back to your previous self (or worse).

Instead, we want to build our best body ever and enjoy it for the rest of our lives.

We want to do it without subjecting ourselves to tedious, difficult diets, too, and without developing an eating disorder.

And that requires eating foods we actually like.

If you take all the joy out of eating, it’s only a matter of time before you run out of willpower and go back to your “non-dieting” ways.

This is why the majority of mainstream diet advice simply doesn’t work.

And this is why you need The Shredded Chef.

It’s going to teach you everything you need to make your diet flexible enough to accommodate both your health and fitness goals and your food preferences and lifestyle…

...and it’s going to give you 120 mouthwatering recipes that fit the bill ranging from huevos rancheros to to high-protein banana oatcakes to chicken pot pie soup to Cuban sandwich quesadilla to peanut-butter brownies and much, much more.

Here’s what I’m talking about:

You’re getting more than just a collection of tasty recipes, too.

Every single one contains the cook time, prep time, calories, protein, carbs, and fats, which makes meal planning a breeze…

...and there are also over 55 beautiful, professionally prepared and shot, full-page pictures of the most popular recipes in the book!

In addition to all that, you’re also going to learn...

  • How to use “flexible dieting” to make effective and enjoyable meal plans for building muscle, losing fat, and staying healthy.

    Flexible dieting is exploding in popularity and for good reason, and in this book, you’ll learn everything you need to know to make it work for you.

  • How to eat right without obsessing over every calorie.

    Calorie tracking is a great tool for improving body composition but isn’t necessarily something you want to do every day for the rest of your life.

    And you don’t have to if you follow the 5 eating principles discussed in this book.

  • The 12 most common cooking mistakes that turn even the best recipes into “blah” food.

    If you’re making some of these mistakes too (I sure did before I learned the fundamentals of good cooking), I can guarantee you’ll always struggle to make outstanding food…

    ...even when you think you’re following recipes exactly.

  • Which foods are actually worth buying organic (if your budget permits) and which aren’t, and why.

    You’re going to learn what the science says about the benefits and disadvantages of organic food, and what it means for your health.

  • How to use simple seasonings like salt, acids, herbs, and spices to turn bland meals into exquisite fare.

    Many people don’t realize just how much simple seasoning techniques can improve the taste of foods!

  • How to buy, store, and cook fish, meat, and poultry for maximum flavor, value, and health.

    Excellent food starts with excellent ingredients, and how you choose, store, and cook your fish, meats, and poultry plays a major role in how much you enjoy them in your mouth.

  • The kitchen equipment worth buying and what to skip, and how to to keep your utensils in top condition.

    What types of knives do you really need and why? And how do you take care of them?

    What about pots and pans? Which are best? And food scales? Measuring cups and spoons? Are any other kitchen knick-knacks and fancy gadgets really necessary?

    It’s all here!

  • And much more!

Simply put, The Shredded Chef isn’t just another “healthy cookbook.” It’s 270 pages of…

  • Practical dietary wisdom backed by over 115 scientific studies (all referenced, of course!) and decades of anecdotal evidence.

  • Simple and helpful cooking insights that will immediately upgrade your culinary skills.

  • My absolute favorite recipes for building muscle, losing fat, and staying healthy.

So...imagine, just 12 weeks from now, wooing your friends, family, and significant other with restaurant-quality meals that cost a fraction of the price…

...and being constantly complimented on how you look and asked what the heck you’re doing.

Well, buy The Shredded Chef now and you can make that a reality.

The Shredded Chef

If you want to build a body you can be proud of without starving or depriving yourself of all the foods you actually like...then you want to read this book.


“I haven’t seen anything close to the results I have accomplished on Bigger Leaner Stronger!”


“EVERYONE I see comments on how much better I am looking!”


“For the whole program I lost weight and strength went up!”


“My mental focus, energy, strength, and self confidence have all gone up!”



“Why the third edition? How does it differ from the second?”

I’ve published two editions of The Shredded Chef since October 2012, and it has quickly become one of the most popular “fitness cookbooks” out there, with over 150,000 copies sold.

Why, then, am I publishing this new third edition?

Well, the success of the book has resulted in scores and scores of success stories from readers as well as a ton of great feedback on how it could be improved.

Not only that, but as I’ve continued to research, write, and help others get in shape, I’ve compiled my own list of things to incorporate into this third edition to make it as good as it can possibly be.

So, if you own or have read the previous edition of The Shredded Chef, here’s what you need to know:

This isn’t the same book with a few pages of additional content relaunched as a new edition.

It’s a complete overhaul, with the things that made the second edition good even better and the things that needed attention completely ironed out.

For example, I’ve been keeping tabs on which recipes have been people’s favorites, which could use improvements, and which should be replaced (and with what).

Well, this third edition contains all the “fan favorites” like the High-Protein Banana Oatcakes, Russian Beef Stroganoff, and Mexican Meatloaf…

...plus new recipes like the “BLT” Eggs Benedict, Spicy Santa Fe Taco Salad, and Maple-Raisin Bread Pudding that I’ve chosen to include based on actual reader feedback and requests.

Many readers also wanted a bit more information on how to make effective meal plans...so I added it.

I’ve received many requests for more information on how to generally cook better and outfit the kitchen...so I’ve added an entire chapter on this too.

I even did a brand new photoshoot for the book to include more and better images, and I have to say...they came out stunning.

When you count it all up, “TSC 3.0” (as I’ve been calling it) contains over 40 pages of new content and over 50 brand new recipes, with absolutely no unnecessary filler, and with it all guided by actual reader suggestions.

In short, I believe that with the help of all my readers and followers, I’ve created the best possible cookbook I can make, and I can’t wait to get it into your hands and see what you think.

The Shredded Chef

If you want to build a body you can be proud of without starving or depriving yourself of all the foods you actually like...then you want to read this book.


“How exactly will The Shredded Chef help me lose fat faster? And what about building muscle?”

You probably know that exercise alone isn't enough to gain muscle and lose fat.

Ultimately, your success or failure is going to be decided by your diet.

Think of it like this:

If your body were a car, exercise is the gas pedal and diet is the fuel in the tank.

You have to step on the gas (exercise) to get moving (improve your body composition), but how far will you get without enough of the right fuel?

Here’s what it comes down to:

If you know how to manage your diet properly, building muscle and burning fat is simple and straightforward.

If you don’t, it’s ridiculously difficult …if not impossible.

And unfortunately, many more people are getting it wrong than right.

They’ve been swept up in the torrent of mainstream diet nonsense and have no idea what’s up and down and what to do next.

If you feel the same way, take heart: this is book is going to show you the path out.

It’s going to teach you the easiest and most effective way to “diet”: macronutrient-based dieting. (Also known as “flexible dieting.”)

Imagine if you could get the body you want with…

  • No food restrictions.
  • No set meal times.
  • No starving yourself.
  • No low-carb misery.
  • And no battling with hunger and cravings.

Well, you can do exactly that and The Shredded Chef will show you the way.

“These recipes look delicious but I don’t have time to do a bunch of cooking.”

Good! Neither do I.

And that’s why I made sure that all of the recipes in The Shredded Chef require minimal prep and cook times.

Sure, some are more involved than others, but most can be made in under 30 minutes.

And if even that sounds burdensome to you, I understand...but you may want to think of that time differently.

The time you spend cooking your own food isn’t wasted minutes and hours...it’s an investment in your long-term health.

Obesity and disease rates are skyrocketing and while there are many factors involved, you’d better believe that poor diet habits is a major one.

One of the worst habits is exactly what you’d expect: too much on-the-go-, pre-packaged, and overly processed foods.

More and more research is coming to light that is showing just how bad this is for our health, and the only way out is...you got it...investing the time to make your own food.

Fortunately, though, The Shredded Chef will help you get a massive return on that investment.

You see, not only are the recipes quick and easy to make, many are also perfect for “bulk prepping,” which means you’ll be able to make an entire week’s worth of food in just a few hours.

And who knows, you might wind up like one of the thousands of people I’ve heard from that find they actually love cooking and want to spend more time doing it!

The Shredded Chef

If you want to build a body you can be proud of without starving or depriving yourself of all the foods you actually like...then you want to read this book.


“I suck at cooking...like... really suck. Is this still for me?”

I’ve been there too.

I used to hate cooking because pretty much everything I tried to make tasted horrible and took way too long.

And so I did what many people do:

I didn’t learn how to cook, but instead just resigned to a life of chicken, eggs, oatmeal, rice, steamed veggies, and potatoes. The running joke with my buddies was that I had developed the palate of a Rottweiler.

Well, after years of depriving myself, I decided to figure out how to cook fast, healthy meals that tasted good and also met my nutritional needs.

And it was way easier than I thought.

In fact, in many ways, cooking is like dieting and training. A good understanding of the fundamentals and a good plan is all you need to get great results.

Sure, if you want to win a Mr. Olympia trophy or James Beard award, you’re going to need to know a lot more and work a lot harder.

But if you just want to build muscle, lose fat, and look great, and be able to whip up a variety of tasty, healthy meals, then look no further.

The Shredded Chef is your ticket.

And trust me...if I can go from burning water to impressing my wife with my culinary prowess...you can too.

“I’m on a pretty tight budget. Will I still be able to make a lot of these recipes?”


Don’t get me wrong—there’s a place for fancy, high-priced gourmet cooking...but that’s not The Shredded Chef.

This is for people that want to eat great-tasting foods every day without having to spend a bunch of time or money.

In fact, don’t be surprised if The Shredded Chef helps you spend less on food because you won’t have to dine out as frequently (which adds up quickly) and you’ll be making good use of everything you buy at the grocery store.

Don’t think that means The Shredded Chef is just a bunch of uninspired, beaten-to-death recipes, either.

I spent a lot of time gathering, trying, and tweaking recipes to choose the ones included in the book, and only the best of the best made the cut.

I think you’ll be very pleased with how it all came together.

In fact, if the thousands of people I’ve spoken with since releasing the first two editions of the book are any indicator, there’s a good chance The Shredded Chef becomes the #1 go-to cookbook in your collection!

The Shredded Chef

If you want to build a body you can be proud of without starving or depriving yourself of all the foods you actually like...then you want to read this book.


“I have special dietary needs due to food allergies, intolerances, preferences, etc. Will I benefit from this book?”

The short answer is absolutely.

Not only is it fairly easy to modify many of the recipes to meet your needs, everything this book teaches in terms of effective dieting is applicable regardless of what types of food you actually eat.

That is, once you learn how to apply what’s in this book, you can get the body you want with just about any style of eating: vegan, vegetarian, gluten-free, Paleo, dairy-free, Mediterranean, etc.

“Is The Shredded Chef more for men or women?”

The Shredded Chef is for both men and women.

One of the great things about the true fundamentals of diet and nutrition is they apply equally to both sexes and uniformly get results.

This is because the underlying physiological processes that drive fat burning and muscle building are essentially the same in both men and women.

Sure, there are factors that influence the rate at which various things happen, but the mechanisms are still the same.

“I’m in my 50s/60s/70s+. Will The Shredded Chef be helpful for me?”

Of course!

First, don’t let anyone tell you it’s “too late” to get into amazing shape.

I have scores of success stories from men and women in their 50s and beyond that put the average 20 year-old to shame.


It might take a little bit longer than when you were in college, and you might need to prioritize recovery a bit more, but you can have that lean, muscular, strong, and healthy body you want...regardless of your age, genetics, past dieting, and training experience.

And The Shredded Chef will help you get there.

The Shredded Chef

If you want to build a body you can be proud of without starving or depriving yourself of all the foods you actually like...then you want to read this book.


Buy this book now and forever escape the dreadful experience of “dieting” and learn how to cook affordable, nutritious, delicious meals that make building muscle and burning fat easy and enjoyable!