Andy Cooks and Adam Sullivan leave carbs on the menu
Chicken cacciatore, fish tacos and a beef burger give the old friends a practical way into protein, calorie tracking and sustainable eating.
Why this story? One of the most watched videos since yesterday, with 9,330 views.
Breaking down the BS around meal planning
Things we can learn from the video
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- 0:16Chicken cacciatore starts with a discussion of measuring cooking oil when tracking calories.
- 3:10Sullivan argues that enjoyable eating and dietary results need not be mutually exclusive.
- 6:43Andy pauses the cooking for a promotional presentation of his kitchen tools.
- 15:46Grilled snapper, charred tortillas, red cabbage slaw and salsa come together as fish tacos.
- 17:54Sullivan explains how carbohydrate-related water storage can make early weight changes misleading.
- 20:24Andy forms beef patties wider than the buns so they still fit after shrinking in the pan.
Bread goes beside the chicken cacciatore. Tortillas get charred for fish tacos. The burger keeps its bun. Andy Cooks' meal-planning collaboration with fitness coach Adam Sullivan is not an exercise in stripping dinner of everything enjoyable.
"People just don't know they can actually enjoy their diet and still get results," Sullivan says. Posted today, "Breaking down the BS around meal planning" has drawn roughly 9,000 views in a little over two hours.
The pair have worked together before: Sullivan recalls Andy photographing recipes for his app years ago. An old picture of Andy during a period of intensive running gives their reunion a personal starting point, with Sullivan questioning whether that routine could ever have been sustainable.
In the kitchen, the advice gets more practical. They discuss measuring cooking oil when tracking calories, while Andy makes a case for treating chicken breast properly: "Chicken breast only sucks when it's overcooked." The finished cacciatore gets portioned into meal-prep containers, with baguette alongside.
Snapper tacos bring red cabbage slaw, salsa and a discussion of dietary fats. Sullivan later explains why cutting carbohydrates can produce an initially misleading drop on the scales through changes in stored water, rather than simply reflecting fat loss. His argument is that carbohydrates need not disappear from a diet built around appropriate calorie and protein intake.
The episode also includes a promotional segment for Andy's own kitchen tools.
For the final dish, Andy shapes lean beef patties wider than their buns to allow for shrinkage, then adds lettuce, tomato, onions, pickles and burger sauce. Viewers are already requesting more high-protein recipes, although one has a very Australian amendment to this one: beetroot, perhaps with an egg.
Published on Trari
Where next?
- Channel
- Andy Cooks
- Subscribers
- 6,370,000 ▲ 10,000 this week
- Channel views, last 7 days
- 16,134,587
- Channel views, pace per day
- 2,892,875 (on a normal day: 2,201,861)
- Video published
- November 5, 2026
The numbers
The view count covers the video's first few hours, not a full day.
💡 Test your knowledge
Which fish does Andy use for the tacos in this collaboration?
Andy grills seasoned snapper before assembling the tacos with slaw and salsa.


