Skip to main content

The MAF Table

By June 18, 2018November 13th, 2023Nutrition
Bonnie McPike - Chef

Chef Bonnie McPike combines her love for healthy eating, health and fitness.

Whether it’s preparing healthy snacks for an Ironman triathlete who’s also a busy CEO, or wholesome dinners for one of the Seattle Seahawks football players, chef Bonnie McPike combines her passion for health and fitness with her enthusiasm for preparing healthy food.

The Seattle-based personal chef will be contributing recipes to the MAF site, with an emphasis on Two-Week Test meals.

The 34-year-old California native began her career in food a decade ago. Wanting to learn from the best, she moved to New York City. Rather than attend a culinary school, she worked her way through the ranks at landmarks such as Wild Rise, Haven’s Kitchen and WD50, a Michelin star restaurant specializing in New America cuisine with roots in classic French techniques.

Bonnie became interested in the MAF Method after reading about it in Christopher McDougall’s book Natural Born Heroes. She took the Two Week Test and saw immediate positive effects — in particular relief from pain and a nagging running injury.

“I did the Two Week Test and I’m not saying my injuries went away, but a lot of pain went away,” she said. “This why I got interested in Phil and his work, because it’s something I’m really interested in and for me it makes sense.”

A self-described “running freak,” Bonnie played soccer growing up. She ran her first half-marathon between high school and college. She took up Ultimate Frisbee in college, playing for the Sol team at University of California–Santa Cruz, earning one of seven Northwest All-Region Players of the Year honors in 2005.

After graduating with a degree in Environmental Science she gave up team sports and took up running, enjoying the freedom afforded by the sport. “No matter where I was I could go for a run,” she says. “I love that it’s one of the sports you can still be pretty good at it even if you’re not a 20-year old college student.”

Bonnie is currently training for a half-Ironman triathlon this fall, and has set a goal of completing an ultramarathon by the time she turns 36.

With over a decade of experience as a private chef and winemaker, Bonnie has worked in kitchens on both U.S. coasts and Australia. She also is a certified sommelier through the Sommelier Society of America.

However, her real passion is helping busy professionals reach their health and wellness goals through healthy eating.

In addition to members of the Seattle Seahawks professional football team, some of her clients include players for the Seattle Mariners baseball club. She also works with a number of business executives and busy families.

“I help them with meal panning, outline recipes, and work with them on certain things they can eat and help them learn to enjoy food again.”

In addition, she offers meal preparation and delivery, caters private events and provides health and wellness coaching. “I enjoy working with people who have similar goals and interests as I do.”

She particularly looks forward to providing MAF followers with recipes for sauces to enhance vegetable and protein dishes.

For Bonnie good food and good health go hand-in-hand. “I’m a product of my own personal journey through food and my own focus and passion for health.”

Bonnie’s first recipe for ‘The MAF Table’ below is a spicy twist to the traditional grilled steak.


Grilled Strip Steak with Oregano, Parsley Chimichurri Sauce

Grilled Strip Steak with Oregano, Parsley Chimichurri Sauce

By Bonnie McPike

Ingredient List
4-6 servings

  • 2 cups (loosely packed) parsley leaves
  • 3 TBSP fresh oregano leaves
  • 1 small serrano chile, destemmed and seeds removed
  • 1 clove garlic
  • 2 TBSP red wine vinegar
  • 2 tsp sweet paprika
  • ½ cup olive oil
  • 1 medium shallot, diced fine
  • 4 boneless strip steaks, about 1.5 inches thick and weighing approximately 1 pound each (trimmed of excess fat)
  • 2 TBSP kosher salt


  • Make the chimichurri sauce by combining parsley, oregano, serrano, garlic, vinegar, paprika and olive oil in a food processor. Blend until a smooth, loose sauce forms. Transfer to a small bowl, stir in diced shallots and season with salt. Set aside.
  • Preheat grill over medium-high heat for 10-15 minutes until very hot. Thoroughly clean and oil grill until grate is black and glossy. Pat steaks dry with paper towel and season steaks with salt and pepper, then place on grill and cook until grill marks form, approximately 4-5 minutes. Flip and cook on the other side for approximately 4-5 minutes. Flip one more time and cook until desired doneness, approximately 1-3 minutes. At this stage you can test the steaks with an instant-read thermometer (115 degrees for rare, 120 for medium rare) or cut into the center with a sharp knife.
  • Transfer steaks to a plate, tent loosely with foil and let rest for 10 minutes. After the steaks have finished resting, slice, place on a serving platter and top with chimichurri sauce. Serve and enjoy!