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!

  • Lori Fields

    Amazon says there is no delivery date and they are currently out of stock. Can you provide more info?

    • Sorry about that! With the release, Amazon is having a hard time keeping enough inventory to keep it in stock. If you wait a week or two, Amazon should have enough inventory to keep it consistently in stock. To get in on the giveaway though, I recommend ordering now, and it’ll ship out in a few days. 🙂

  • mike Barneveld

    Uk availability?

  • benzemartin

    Amazon Austria only lets me see the first edition, not the third one. Can you somehow fix this @Mike Matthews? I want to buy the third edition.

    • Sorry! You’ll have to wait a few months then it’ll be available for you on Amazon UK.

  • Walt Jensen

    Hi Mike…will there be an updated Kindle version available? I tried to purchase but it won’t let me since I already own the original Shredded Chef. Thanks for your hard work…looking forward to the updates!

    • Yup, it’s already available! Since you already have a previous edition of the book, you don’t need to order it again. You can just contact Kindle support, and you’ll get the newest edition free of charge. 🙂

  • brof

    Hi Mike, is the third edition available at Kobo? At Kobo, the book cover of the third edition is shown, but at the eBook Details section at the bottom, the old publisher and ISBN is shown.

  • Greg Groves

    How different is it from the original?

  • Rob Waters

    Hey Mike…are the ingredients available internationally or are they based on US stores ?

    Also on Amazon Australia it says 3 edition (15 January 2014) is this the latest, thanks.

    • Rob Waters

      cheers for the swift reply !

    • They ingredients are pretty universal, so that shouldn’t be an issue.

      I believe AZ AUS only sells Kindle? If so, yes, that’s the latest.

  • Steve

    Will this work with Google Play book purchase?

  • Tim

    Hi Mike, I am diabetic and have to watch my carb intake closely. Will I still be able to take use most of the recipes in your book and still be compliant with a low carb diet to control blood glucose levels. Thanks!

  • Harry Perfors

    I am in South Africa and would like to get a copy. Any Idea when it will be coming here?

    • You should be able to order on Amazon US from there, but you would have to pay international shipping rates.

      If you’re not in a hurry, you can wait a few months for the book to be available on Amazon UK, and you should save a bit on shipping.

      • Harry Perfors

        I’m not too stressed about the hard copy just yet, even if I can get the digital copy to get started will be great. Would also like to make use of the Launch Giveaway.

  • Amy Chang

    Hi Mike, The Shredded Chef in Google Play book appears to be published on 9 July 2012?

    • Yeah, originally. I updated it with the new edition, though.

  • William Lim Jr

    Hi Mike, would the kindle version also qualify for the goodies and the Book Launch Giveaway?

  • prit

    The book has been out of stock on Amazon for almost a week now. When should it be available back again?

    • It’ll be in stock in about 1-2 weeks, and will ship out as soon as it’s back in stock if you place an order now.

  • FOGDad

    Is there a discount for those that purchased a previous edition?

    • No, sorry, BUT if you bought digitally, you get it for free! Just upgrade the content.

  • Martin

    Hi. Just “cups”, or do the recepies include metric measurements?

    • Imperial only for this edition. I will be modifying for metric and releasing in UK/EU, though.

  • Nichole Guerrette

    The non bake matcha green tea bars don’t say how much Matcha to use?

  • Tim Netting

    Hi Mike
    I live in the UK and have just received my shipping confirmation from Amazon. I bought TSC 3.0 during the launch period but am not sure where to send my invoice for the goodies. Can you please share the address again, thank you.


    P.S. Will I be able to update my digital copy of the book as I do not use “cups” (We drink our tea and coffee in mugs here!!) so would really like to see metric units?

    • Thanks for ordering the book! Email your invoice to [email protected].

      Hmm. I don’t think so, but feel free to email me when the UK version is available. I’d be happy to send you the digital copy free of charge. 🙂

      • Tim Netting

        Thank you Mike for the email address. I shall send the invoice tomorrow. It’s nearly 9pm here now and I have a glass of wine waiting!
        That is great news about the digital update for us UK buyers. That is very kind of you and much appreciated…..All we need now is more of your Legion Athletics products here and our life will be complete!! Ha ha…

        • Haha thanks Tim, and we’re hustling on getting UK/EU fully online. We’re going to Amazon UK fully set up first, and then work on our website fulfillment.

          • Tim Netting

            Just wanted to share that I received my book today here in the UK and am very impressed with the quality of it. It has a nice hardback cover and the pages are slightly glossy, so hopefully any spillages can be wiped away.

            Thank you Mike……now to start reading 🙂

          • Awesome! Glad to hear you like the looks of it so far.

  • Melissa

    Hi there! Does this book come with photos of the meals? I’m wondering if I should get the kindle version or a hard copy and this will help me decide. Thanks!

  • Tina Williams

    I purchased the hard copy of this book but the no-bake matcha bar recipe doesn’t match up with the directions and is missing some things from the ingredient list.. any way I can get the correct recipe?

    • Hey Tina! Sorry for the misprint. Here are the other ingredients you will need that were not listed:

      8 scoops vanilla rice protein powder
      4 teaspoons matcha

      Hope that helps!

  • dave

    Does the update contain a calorie / macro breakdown for each dish? I have the pdf spreadsheet from the previous version of TSC, but it didn’t specify the size/weight of a serving. Thanks

    • Hey Dave, the bonus content does break down the cals and macros for the recipes.

  • Tony McConville

    Will the new edition be available in Hardcover on Amazon.ca (or anywhere else in Canada) anytime soon?

    • Possibly! I’m working on getting it set up on AZ UK. From there, I’ll be looking into AZ CA. 🙂

  • Dee

    Hi Mike! Seems the newest version of the shredded chef isn’t available on amazon Uk? The book cover doesn’t have you on it is that the old one? I tried ordering it from Amazon.com but it wouldn’t let me 🙁

    • It will be ready on Amazon UK in a few months! Thanks for your patience. Hang in there!

  • starchy

    Hi Mike, I’m finding some of the fat numbers confusing. For example, for the Key Lime Pie recipe, you have 3 egg yolks for 3 grams of fat in 1 serving which seems impossible and is throwing off my calculations – Google says 1 egg yolk has 27g of fat! There are other places with similar confusions… was just wondering what the correct values are and whether an “addendum” sheet of corrections will be available?

    • I don’t know where the 27g of fat is coming from, but that’s not right. Egg yolks typically have 4-6g of fat depending on the size of the egg.

      I’m keeping track of all the feedback I’m getting and making a list of anything that needs to be corrected or tweaked for the next print run.

      • starchy

        Oh, it is coming from here: https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#newwindow=1&safe=off&q=fat+in+egg+yolk

        But if you search “protein in eggs” (https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=protein%20in%20eggs), the panel on the right gives 11g of fat per egg.

        It’s all very confusing! Thanks for the clarification!

        • I see where the confusion came from. When reading nutrition labels, it’s important to see the Serving Size or portion size of the food being measured. 100g of egg yolks yields 27g of fat. A single egg yolk is roughly 17g in weight.

      • starchy

        I guess part of the problem stems from how you teach us to track everything and to break it all down so we can calculate the calories in Bigger, Leaner, Stronger. But The Shredded Chef recipes don’t really provide the breakdown for each ingredient – it only has a general breakdown per serving. So if I substitute ingredients or if I tweak the amounts a bit so that it fits the total meal plan, I’m kind of stuck, unable to complete the calculation. It would really help to have the base figures (protein, carbs, fat) for each of the ingredients!

  • Reece Watt

    Hi Mike, bought your book via Amazon uk. Thanks… it’s really cleared a lot of myths and issues up for me and gives me a great base of knowledge in understanding the food I’m eating. I really want to get going with a plan now and I bought your book with the understanding that I got a bonus spreadsheet with all your recipes on it. However Amazon haven’t been very helpful and I’m not sure where to find the spreadsheet. Are you able to supply? Will be much appreciated

    • Awesome! Glad to hear it. I’ll send you an email shortly.

  • Stephanie Avera

    Hi Mike,
    I purchased your books The Shredded Chef and Thinner, Leaner, Stronger. I am using the recipes and following the plan, but it seems that some of the recipes are missing ingredients or amounts. Do you have a link to the to the mistakes in the recipes that I could get? Also, is there a spreadsheet
    already developed that I could use to track my macronutrients.?

    • Thanks for picking it up!

      Yup, there have been a couple things that I’ve had to fix which I’ve already corrected on the digital version and will be updated in the physical book for the next print run.

      For now, shoot me an email at [email protected], and I’ll send you the PDF and bonus content that comes with meal plans that you can adjust to use to track your macros. 🙂

  • dani

    Hi Mike,
    I purchased the Shredded Chef eBook on Amazon UK a couple of days ago. All the measurements are in cups – are they US or UK cups?

    • Thanks for picking it up! I worked with a chef in the UK so they should be in UK cups. 🙂

  • Brittany Hand

    Hi Mike,
    I just purchase the shredded chef book from amazon and I really want to make some of the meals but I’m having a hard time finding what the serving sizes are for each meal. I’m new to using macros so I’m not used to all the math involved. Are the calories, fats, and proteins listed for 1 serving or the entire meal? If it’s per serving, how do I know how much one serving size is?

    • Hey Brittany, that’s great you picked up a copy! The recipes will specify the macros per serving and how many servings it makes. To find out how much one serving size is, you simply divide the total volume of the finished recipe by the number of servings specified. For example, if a recipe makes 3 servings, then divide the finished product into 3 portions. It it makes 4, then divide it into 4 portions.

  • Pedro Matus

    Mike, question when is the next print run?

    • Hmmm. Good question. It should be in the next couple months.

  • Dina Pappas

    I just bought two of your kindle books from Amazon. In the Shredded Chef book, there’s a bonus material section that says to click on the following link to download a free spreadsheet with all the nutritional information for each recipe:


    Unfortunately, I can’t find or access that spreadsheet so can you please let me know how to get it because it would be extremely useful to have?

    • No probem, Dina. I’ll shoot you an email. 🙂 Thanks for picking up my books!

  • Allison

    Hiya, I bought th first edition of your cookbook (digital) and then purchased the second edition as well. I was really disappointed when some of the recipes from the first edition we’re not in the second one. the new digital copy replaced the old digital copy, so I lost out on them! I was surprised when that happened, as I purchased both, so would expect to still have both versions. Is there anyway to still get copies of any of these recipes? I loved the antipasto chicken with olives and artichokes. Thanks!

  • Matt

    Should the third edition of The Shredded Chef be automatically available for those who purchased a digital copy of the second edition on Amazon?

    I tried to purchase a copy of the third edition of The Shredded Chef on Amazon.com.au, but it won’t seem to let me. I’m prompted with the following message when I click the link to purchase it:

    “Instant Order Update

    Our records show that you already purchased The Shredded Chef:
    120 Recipes for Building Muscle, Getting Lean, and Staying Healthy
    (Muscle for Life Book 3) on 21 Sep 2016.

    You can find this title under Archived Items on your Amazon Kindle or Kindle reading application, or the Manage Your Kindle page.”

    When I download a copy of the ebook to my device, it still shows up as the second edition, and there’s no option to update the book in the ‘Manage Your Content and Devices’ section of my Amazon user account. I’m hoping that someone may be able to shed some light on what’s happening.

    Also, I’ve heard that the third edition no longer has separate sections for ‘Getting Big’ recipes and ‘Getting Lean’ recipes. Is there any truth to this? I really like the fact that they’re separated in the second edition as I’m quickly able to find recipes that align with my goals. If the third edition doesn’t have this, is there any way to still have access to previous editions?

    Thanks in advance for taking the time to look into this!

  • Valerie Frances

    I hope you are able to reply to this….any suggestions for the graveyard shifter? I have made tremendous gains in my growth to strength; however my biggest obstacle to getting the tight core and abs I want is my eating habits. Generally I eat decent, but I have trouble with the mapping out portion of my eating schedule. My heavy workout days vary because I work in medical and my schedule changes every week.
    Thanks again for any advice you provide directly and for the knowledge you have shared!

    • Hey Valerie, all you need to do is make a meal plan and make sure you hit that target each 24 hour period. If you need to use intermittent fasting to make scheduling easier, that’s OK too!

      You’re welcome, and glad to hear you’re enjoying my content!

  • Dave

    Hey, is the 3rd edition going to be available on amazon UK soon?

    • Hey Dave, we’re working to get the latest edition up on the UK as soon as possible. There’s always a bit of a lag as it takes a little while for Amazon to get the book prepped on their end. Thanks for the support man!

      • Dave

        Great stuff! Glad to hear it. Thanks for the reply and keep up the good work!

  • Hayley

    I just bought the online book for the shredded chef but I can’t access the free spreadsheet in the book. When I click the link it just directs me to your website. Please let me know what to do. Thanks!

    • No problem! I’ll shoot you an email, Hayley. 🙂

  • Jovan Onofre

    I need to get this book back! I accidentally deleted my copy when I was clearing some room from my PC. The recipes in it are soooooo goood!

    • Oh no! Jovan, email me a copy of your receipt.

      • Jovan Onofre

        It appears that went missing too. I remember getting it with the custom meal plan. So since I can’t find it on either one of the email accounts I have, I’ll wait when it goes on sale and try to buy it as a PDF file again.

  • Mikel

    Hi mike. Just wonderred..
    In your book by saying “1 Cup of…”
    Do you mean 240 or 250ml?
    Many thanks

  • Mikel

    Hi mike. I bought the book from amazon
    Meanwhile i will very appreciate pdf file
    Many thanks!

  • Pedro Martinez

    Hey Mike I’m thinking of purchasing your cookbook. I lost a lot of weight and kept about the same muscle mass. I lost 16 pounds of fat and put on only two pounds of muscle in 3 months. Things were looking good for me until I moved from my hometown and relocated. It threw off my routine and I went back to doing nothing and eating bad. Im back at 250lbs and I know it is not muscle I gained cause i haven’t been in the gym. Im looking to get back on the wagon and I’m concerned about the obese portion of your sample book. It says for an obese person we should consume 1-1.2 grams of protein per leans mass. Is it going to be the same for fats and carbs? I have about 165 pounds of lean mass considering the IN-BODY bioelectric impedance was accurate. So do I go off lean mass (165) for fats as well or do i go off body mass (250). Multiplying by either 1.3,1.35,1.5 to get your daily TDEE. What if there is large amounts of cardio involved like 45 minutes a day at 60% of your max heart rate?

    Sorry for all the questions just want to clear that up before i commit to your book

  • Candice Stansbury

    Hi ! Have just finished reading your book thinner leaner stronger and have really loved it ! Although I’m really battling with the lunch and supper meals since it’s quite bland and boring. That’s why I tried looking for your book The Shredded chef . Although I live in South Africa and nobody seems to have your latest edition or its out of stock. I would really love a hard copy and not download on Kindle. Do you know where I can get one from ? Thanks so much !

    • I’m glad you enjoyed TLS! You can get the download version, but the hard-copy is not currently available outside of Amazon or Amazon UK. Sorry about that! We should have it available in the future 🙂

      • Candice Stansbury

        No problem ! Thank you so much for taking the time to reply ! Will see if I can order from Amazon ! 🙂

  • GeeBee

    Hi Mike,
    I love your work and really appreciate your advice! But I have a question about properly determining my calories to eat per day.
    I read BLS and started to follow it very closely. I’ve been doing it for 3 weeks.
    I chose the cutting phase.
    So I used your formula to calculate how much to eat: 1.2 gr of protein per pound of body weight + 0.2 gr of fat per pound of body weight + 1 gr of carbs per pound of body weight. That gives me about 1550 calories. I weigh 142lbs, 5’8″, about 15%BF, age 56.

    Now I just bought The Shredded Chef book. And I have a question. The approach is slightly different but I get about 140 calories difference per day. Can you help me understand which one I should go for: here’s what the Shredded Chef seems to tell me if I understood correctly:
    my BMR is 1555. My TDEE = 1555 x 1.45 (I do the 5-day split and 4 days of HIIT cardio).
    So, TDEE = 2255 cal. Then you say for Cutting to reduce calories by no more than 25%, and that means = 1690cal.

    I’d love to eat the extra 140 calories 🙂 but what do you think? What am I not understanding?


  • Mike

    Hi Mike,
    I was going through your spreadsheet that gives calories and macro quantities for each recipe in your book and I couldn’t help but notice that these quantities don’t quite match up to the quantities shown in the book itself. Which is more accurate, book or spreadsheet? Also, are these per serving quantities?


    • Hey Mike! There is some rounding in the book version, but the numbers are basically the same. The book lists calories/macros per serving. Was there a recipe in particular that you noticed was off?

  • Nancy Lockett

    Hi Mike,
    I have been thinking of getting better knives and I know you recommended the Wusthof or Global knives. Which of the 2 brands do you think has the better quality?

    • Jeff Schultz Jr.

      Wusthof no doubt

      • They’re both great. I actually have a set of the Globals, but I’m not super picky in this regard. The Global knives tend to be lighter and better for mincing/slicing/detailed knife work, and the Wusthof knives tend to be better for chopping and heavy duty cutting. The main difference is the handles, so I’d go with whichever is more comfortable for you.

  • Becky Jones

    Hello!! I just purchased your book the Shredded Chef….and it came today!!……I am sooo excited to start using it…tomorrow!!! 🙂 But I just tired to download your spreadsheet and it just keeps bringing me back to your site. Can I download it from another area? Or what do I do?? I really want to get my spreadsheet onnnn! 🙂 Finally…some real recipes that look amazing!! Thanks so much!!

  • Daniel

    Hey Mike,I have a question about the book.The ingredients from the recipes are in grams?, Is the book using metric system?

    • No, the book does not use the metric system, but I have put in an order for a UK edition that does use metric. In the standard version, the ingredients used in the recipes are listed in cups, tablespoons, teaspoons, ounces, etc. The nutrition information is listed in grams. I hope this helps!

  • Olivia Meiners

    Good afternoon Mike!

    If a recipe says serves 2 or more but doesn’t specify a serving size, do I assume the calories and macros shown are for just 1 person or the entire meal?
    I’m doing my best to track everything, but it’s got me slightly confused.


    • Hey Olivia! The macros are listed for one serving. For example, if a recipe says serves 2, and lists 400 calories, then eating the whole recipe would be 800 cals.

      I hope this helps!

      • Olivia Meiners

        Yes! Thanks so much!
        All your stuff is beyond awesome, and I was browsing around just learning more about reaching my goals and found out you live by me. I’m in St pete. Small world! lol
        I’ll keep you posted on my progress.

        • No problem! I’m glad you’re enjoying my stuff and I appreciate the support!

          I actually moved to VA last year. 🙂

  • AJ

    Hey, Mike.
    I got you book for the Nook and I was wondering if the pdf file comes with it or not since I didn’t get it.

  • Jon

    I have been trying to download the spreadsheet and have had no luck, Could you please send it to me?