Middle Eastern Lemony Meatballs and Potatoes   Just because you are watching what you eat doesn’t mean you can’t enjoy meat and potatoes. I’ve updated this classic combo into a meal thats as healthy as it is filling. -Dean     Meatballs, serves 4-6    1¼ pounds of 90-95% lean ground beef ½ yellow onion, diced fine 3 tablespoons of parsley, minced 2 tablespoons of dill, minced 2 cloves of garlic, grated or minced 3 Tablespoons of pine nuts, lightly toasted 2 teaspoons of Ras el Hanout 3 teaspoons of capers, chopped ½ cup of panko Japanese bread crumbs 1 Large egg, beaten 2 teaspoons of kosher salt Extra Virgin Olive oil   Sauce   ½ yellow onion, sliced thin Juice of 2 lemons 2 cups of low sodium chicken stock 6 sprigs of thyme 5 Fingerling potatoes, ¼ inch slices 2 cups of Lacinato kale, 1 inch slices   Yogurt Dressing   1 cup of non-fat Greek yogurt 3 tablespoons of water 2 tablespoons of fresh dill, minced Salt and pepper to taste Combine all the ingredients, whisk together and set aside     In a large bowl, combine all the meatball ingredients and work through with your hands to evenly distribute Form the meat mixture into golf-ball sized rounds Brown the meatballs in a large pan in 3 tablespoons of olive oil, working in batches if necessary and drain onto a plate lined with paper towel In a separate lidded pan, bring the lemon juice, stock, onion and thyme to a boil, reduce to a simmer and add the fingerling potatoes, kale and the reserved meatballs. Simmer covered for 25 minutes After 25 minutes, remove the meatballs to a serving dish Turn the flame up to high and slightly reduce the sauce until it thickens and the potatoes are fully cooked, adjust the seasoning with salt and pepper Pour the sauce over the meatballs and garnish with some more parsley Spoon the yogurt sauce over the meatballs and serve straight away 
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Middle Eastern Lemony Meatballs and Potatoes   Just because you are watching what you eat doesn’t mean you can’t enjoy meat and potatoes. I’ve updated this classic combo into a meal thats as healthy as it is filling. -Dean     Meatballs, serves 4-6    1¼ pounds of 90-95% lean ground beef ½ yellow onion, diced fine 3 tablespoons of parsley, minced 2 tablespoons of dill, minced 2 cloves of garlic, grated or minced 3 Tablespoons of pine nuts, lightly toasted 2 teaspoons of Ras el Hanout 3 teaspoons of capers, chopped ½ cup of panko Japanese bread crumbs 1 Large egg, beaten 2 teaspoons of kosher salt Extra Virgin Olive oil   Sauce   ½ yellow onion, sliced thin Juice of 2 lemons 2 cups of low sodium chicken stock 6 sprigs of thyme 5 Fingerling potatoes, ¼ inch slices 2 cups of Lacinato kale, 1 inch slices   Yogurt Dressing   1 cup of non-fat Greek yogurt 3 tablespoons of water 2 tablespoons of fresh dill, minced Salt and pepper to taste Combine all the ingredients, whisk together and set aside     In a large bowl, combine all the meatball ingredients and work through with your hands to evenly distribute Form the meat mixture into golf-ball sized rounds Brown the meatballs in a large pan in 3 tablespoons of olive oil, working in batches if necessary and drain onto a plate lined with paper towel In a separate lidded pan, bring the lemon juice, stock, onion and thyme to a boil, reduce to a simmer and add the fingerling potatoes, kale and the reserved meatballs. Simmer covered for 25 minutes After 25 minutes, remove the meatballs to a serving dish Turn the flame up to high and slightly reduce the sauce until it thickens and the potatoes are fully cooked, adjust the seasoning with salt and pepper Pour the sauce over the meatballs and garnish with some more parsley Spoon the yogurt sauce over the meatballs and serve straight away 
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Middle Eastern Lemony Meatballs and Potatoes

 

Just because you are watching what you eat doesn’t mean you can’t enjoy meat and potatoes. I’ve updated this classic combo into a meal thats as healthy as it is filling.

-Dean

 

 

Meatballs, serves 4-6

 

  •  1¼ pounds of 90-95% lean ground beef
  • ½ yellow onion, diced fine
  • 3 tablespoons of parsley, minced
  • 2 tablespoons of dill, minced
  • 2 cloves of garlic, grated or minced
  • 3 Tablespoons of pine nuts, lightly toasted
  • 2 teaspoons of Ras el Hanout
  • 3 teaspoons of capers, chopped
  • ½ cup of panko Japanese bread crumbs
  • 1 Large egg, beaten
  • 2 teaspoons of kosher salt
  • Extra Virgin Olive oil

 

Sauce

 

  • ½ yellow onion, sliced thin
  • Juice of 2 lemons
  • 2 cups of low sodium chicken stock
  • 6 sprigs of thyme
  • 5 Fingerling potatoes, ¼ inch slices
  • 2 cups of Lacinato kale, 1 inch slices

 

Yogurt Dressing

 

  • 1 cup of non-fat Greek yogurt
  • 3 tablespoons of water
  • 2 tablespoons of fresh dill, minced
  • Salt and pepper to taste
  1. Combine all the ingredients, whisk together and set aside

 

 

  1. In a large bowl, combine all the meatball ingredients and work through with your hands to evenly distribute
  2. Form the meat mixture into golf-ball sized rounds
  3. Brown the meatballs in a large pan in 3 tablespoons of olive oil, working in batches if necessary and drain onto a plate lined with paper towel
  4. In a separate lidded pan, bring the lemon juice, stock, onion and thyme to a boil, reduce to a simmer and add the fingerling potatoes, kale and the reserved meatballs.
  5. Simmer covered for 25 minutes
  6. After 25 minutes, remove the meatballs to a serving dish
  7. Turn the flame up to high and slightly reduce the sauce until it thickens and the potatoes are fully cooked, adjust the seasoning with salt and pepper
  8. Pour the sauce over the meatballs and garnish with some more parsley
  9. Spoon the yogurt sauce over the meatballs and serve straight away 

Healthy Mothers Day Brunch Recipes to treat yo mamma right this Mother’s day! Remember that amazing dinner you made for your mom last week? Oh right you haven’t done much for her in a while…NOW is your chance to redeem yourself for how horrible and exhausting you were in your teenage years.  Cook your Mother dinner! These simple, healthy and elegant recipes are a great way to spoil the #1 woman in your life.  if your mom is anything like mine, then she likes spicy bloody Mary’s and a good buzz before her brunches. She also like to support the local economy of Detroit, so I chose to pass on making my own bloody Mary mixer and leave it to the pickle pro’s at McClure’s.  Below is a killer spicy bloody Mary recipe courtesy of McClure’s 3 oz. McClure’s Bloody Mary 1.5 oz. Vodka of your Choice Garnish with a McClure’s Pickle and a large piece of beef jerky (thats my addition) serve over ice and enjoy repeatedly Poached Salmon with mustard mint sauce   Salmon 1 pound of wild salmon, skin on 2 carrots cut into half-inch chunks 2 stalks of Celery cut into half-inch chunks 1 small yellow Onion, sliced 3 sprigs of Dill, more for garnish 2 sprigs of Parsley 2 Sprigs of Tarragon 1 lemon, sliced 2 cups of water 2 cups of dry white wine 4 Cherry tomatoes, quartered for garnish  Sauce 1 cup of mint leaves 1 tablespoon of whole grain mustard 3 tablespoons of sherry vinegar 2 egg yolks ¾ cup of extra virgin olive oil Pinch of salt  Fingerling Potatoes ¾ of a pound of Fingerling potatoes 3 unpeeled cloves of garlic, smashed 1 sprig of rosemary 2 sprigs of thyme 3 large pinches of salt Add All the vegetables and herbs except the tomatoes to a shallow wide lidded pot, cover with the water and wine Bring to a boil, reduce to a simmer and cook for 20 minutes In a separate medium saucepan cover the potatoes with cold water, add the herbs, salt and garlic. Bring to a boil, reduce to a simmer, cook about 10 minutes until easily pierced by a knife-set aside to cool and then peel and slice in half length-wise Meanwhile, make the sauce by combining all of the ingredients in a food processor, pulse to combine With the machine running, slowly drizzle the oil in until you have a thick and creamy sauce, transfer to a bowl and set aside Once the liquid has simmered for 20 minutes, slip the salmon fillet into the pot and spoon the vegetables and stock over it, cover with a lid and gently simmer for about 6-8 minutes depending how you like your salmon Using a spatula, carefully remove the salmon and place it skin side up on a cutting board Remove the skin and flip the salmon back over, gently breaking it into pieces Lay the romaine on the plate with the potatoes scattered around, then Place the salmon pieces on top, drizzle with the sauce and garnish with tomatoes and dill   Whipped Yogurt Parfait 2 cups of non-fat Greek Yogurt 2 tablespoons of orange blossom honey 4 Strips of candied orange peel, minced 3 pieces of candied ginger, minced Zest of 1 Meyer lemon 1 package of ladyfingers Seasonal fruit of your choice Combine everything except the lady fingers and fruit in a large bowl and whisk together to combine well, let stand at least 10 minutes to develop all the flavors, Break the lady fingers into a small bowl or parfait glass, top with the fruit and a healthy dollop of the whipped yogurt sauce    
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Healthy Mothers Day Brunch Recipes to treat yo mamma right this Mother’s day! Remember that amazing dinner you made for your mom last week? Oh right you haven’t done much for her in a while…NOW is your chance to redeem yourself for how horrible and exhausting you were in your teenage years.  Cook your Mother dinner! These simple, healthy and elegant recipes are a great way to spoil the #1 woman in your life.  if your mom is anything like mine, then she likes spicy bloody Mary’s and a good buzz before her brunches. She also like to support the local economy of Detroit, so I chose to pass on making my own bloody Mary mixer and leave it to the pickle pro’s at McClure’s.  Below is a killer spicy bloody Mary recipe courtesy of McClure’s 3 oz. McClure’s Bloody Mary 1.5 oz. Vodka of your Choice Garnish with a McClure’s Pickle and a large piece of beef jerky (thats my addition) serve over ice and enjoy repeatedly Poached Salmon with mustard mint sauce   Salmon 1 pound of wild salmon, skin on 2 carrots cut into half-inch chunks 2 stalks of Celery cut into half-inch chunks 1 small yellow Onion, sliced 3 sprigs of Dill, more for garnish 2 sprigs of Parsley 2 Sprigs of Tarragon 1 lemon, sliced 2 cups of water 2 cups of dry white wine 4 Cherry tomatoes, quartered for garnish  Sauce 1 cup of mint leaves 1 tablespoon of whole grain mustard 3 tablespoons of sherry vinegar 2 egg yolks ¾ cup of extra virgin olive oil Pinch of salt  Fingerling Potatoes ¾ of a pound of Fingerling potatoes 3 unpeeled cloves of garlic, smashed 1 sprig of rosemary 2 sprigs of thyme 3 large pinches of salt Add All the vegetables and herbs except the tomatoes to a shallow wide lidded pot, cover with the water and wine Bring to a boil, reduce to a simmer and cook for 20 minutes In a separate medium saucepan cover the potatoes with cold water, add the herbs, salt and garlic. Bring to a boil, reduce to a simmer, cook about 10 minutes until easily pierced by a knife-set aside to cool and then peel and slice in half length-wise Meanwhile, make the sauce by combining all of the ingredients in a food processor, pulse to combine With the machine running, slowly drizzle the oil in until you have a thick and creamy sauce, transfer to a bowl and set aside Once the liquid has simmered for 20 minutes, slip the salmon fillet into the pot and spoon the vegetables and stock over it, cover with a lid and gently simmer for about 6-8 minutes depending how you like your salmon Using a spatula, carefully remove the salmon and place it skin side up on a cutting board Remove the skin and flip the salmon back over, gently breaking it into pieces Lay the romaine on the plate with the potatoes scattered around, then Place the salmon pieces on top, drizzle with the sauce and garnish with tomatoes and dill   Whipped Yogurt Parfait 2 cups of non-fat Greek Yogurt 2 tablespoons of orange blossom honey 4 Strips of candied orange peel, minced 3 pieces of candied ginger, minced Zest of 1 Meyer lemon 1 package of ladyfingers Seasonal fruit of your choice Combine everything except the lady fingers and fruit in a large bowl and whisk together to combine well, let stand at least 10 minutes to develop all the flavors, Break the lady fingers into a small bowl or parfait glass, top with the fruit and a healthy dollop of the whipped yogurt sauce    
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Healthy Mothers Day Brunch Recipes to treat yo mamma right this Mother’s day! Remember that amazing dinner you made for your mom last week? Oh right you haven’t done much for her in a while…NOW is your chance to redeem yourself for how horrible and exhausting you were in your teenage years.  Cook your Mother dinner! These simple, healthy and elegant recipes are a great way to spoil the #1 woman in your life.  if your mom is anything like mine, then she likes spicy bloody Mary’s and a good buzz before her brunches. She also like to support the local economy of Detroit, so I chose to pass on making my own bloody Mary mixer and leave it to the pickle pro’s at McClure’s.  Below is a killer spicy bloody Mary recipe courtesy of McClure’s 3 oz. McClure’s Bloody Mary 1.5 oz. Vodka of your Choice Garnish with a McClure’s Pickle and a large piece of beef jerky (thats my addition) serve over ice and enjoy repeatedly Poached Salmon with mustard mint sauce   Salmon 1 pound of wild salmon, skin on 2 carrots cut into half-inch chunks 2 stalks of Celery cut into half-inch chunks 1 small yellow Onion, sliced 3 sprigs of Dill, more for garnish 2 sprigs of Parsley 2 Sprigs of Tarragon 1 lemon, sliced 2 cups of water 2 cups of dry white wine 4 Cherry tomatoes, quartered for garnish  Sauce 1 cup of mint leaves 1 tablespoon of whole grain mustard 3 tablespoons of sherry vinegar 2 egg yolks ¾ cup of extra virgin olive oil Pinch of salt  Fingerling Potatoes ¾ of a pound of Fingerling potatoes 3 unpeeled cloves of garlic, smashed 1 sprig of rosemary 2 sprigs of thyme 3 large pinches of salt Add All the vegetables and herbs except the tomatoes to a shallow wide lidded pot, cover with the water and wine Bring to a boil, reduce to a simmer and cook for 20 minutes In a separate medium saucepan cover the potatoes with cold water, add the herbs, salt and garlic. Bring to a boil, reduce to a simmer, cook about 10 minutes until easily pierced by a knife-set aside to cool and then peel and slice in half length-wise Meanwhile, make the sauce by combining all of the ingredients in a food processor, pulse to combine With the machine running, slowly drizzle the oil in until you have a thick and creamy sauce, transfer to a bowl and set aside Once the liquid has simmered for 20 minutes, slip the salmon fillet into the pot and spoon the vegetables and stock over it, cover with a lid and gently simmer for about 6-8 minutes depending how you like your salmon Using a spatula, carefully remove the salmon and place it skin side up on a cutting board Remove the skin and flip the salmon back over, gently breaking it into pieces Lay the romaine on the plate with the potatoes scattered around, then Place the salmon pieces on top, drizzle with the sauce and garnish with tomatoes and dill   Whipped Yogurt Parfait 2 cups of non-fat Greek Yogurt 2 tablespoons of orange blossom honey 4 Strips of candied orange peel, minced 3 pieces of candied ginger, minced Zest of 1 Meyer lemon 1 package of ladyfingers Seasonal fruit of your choice Combine everything except the lady fingers and fruit in a large bowl and whisk together to combine well, let stand at least 10 minutes to develop all the flavors, Break the lady fingers into a small bowl or parfait glass, top with the fruit and a healthy dollop of the whipped yogurt sauce    
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Healthy Mothers Day Brunch

Recipes to treat yo mamma right this Mother’s day!

Remember that amazing dinner you made for your mom last week? Oh right you haven’t done much for her in a while…NOW is your chance to redeem yourself for how horrible and exhausting you were in your teenage years. 

Cook your Mother dinner!

These simple, healthy and elegant recipes are a great way to spoil the #1 woman in your life. 

if your mom is anything like mine, then she likes spicy bloody Mary’s and a good buzz before her brunches. She also like to support the local economy of Detroit, so I chose to pass on making my own bloody Mary mixer and leave it to the pickle pro’s at McClure’s. 

Below is a killer spicy bloody Mary recipe courtesy of McClure’s

  • 3 oz. McClure’s Bloody Mary
  • 1.5 oz. Vodka of your Choice
  • Garnish with a McClure’s Pickle
  • and a large piece of beef jerky (thats my addition)

serve over ice and enjoy repeatedly

Poached Salmon with mustard mint sauce

 

Salmon

  • 1 pound of wild salmon, skin on
  • 2 carrots cut into half-inch chunks
  • 2 stalks of Celery cut into half-inch chunks
  • 1 small yellow Onion, sliced
  • 3 sprigs of Dill, more for garnish
  • 2 sprigs of Parsley
  • 2 Sprigs of Tarragon
  • 1 lemon, sliced
  • 2 cups of water
  • 2 cups of dry white wine
  • 4 Cherry tomatoes, quartered for garnish

 Sauce

  • 1 cup of mint leaves
  • 1 tablespoon of whole grain mustard
  • 3 tablespoons of sherry vinegar
  • 2 egg yolks
  • ¾ cup of extra virgin olive oil
  • Pinch of salt

 Fingerling Potatoes

  • ¾ of a pound of Fingerling potatoes
  • 3 unpeeled cloves of garlic, smashed
  • 1 sprig of rosemary
  • 2 sprigs of thyme
  • 3 large pinches of salt
  1. Add All the vegetables and herbs except the tomatoes to a shallow wide lidded pot, cover with the water and wine
  2. Bring to a boil, reduce to a simmer and cook for 20 minutes
  3. In a separate medium saucepan cover the potatoes with cold water, add the herbs, salt and garlic. Bring to a boil, reduce to a simmer, cook about 10 minutes until easily pierced by a knife-set aside to cool and then peel and slice in half length-wise
  4. Meanwhile, make the sauce by combining all of the ingredients in a food processor, pulse to combine
  5. With the machine running, slowly drizzle the oil in until you have a thick and creamy sauce, transfer to a bowl and set aside
  6. Once the liquid has simmered for 20 minutes, slip the salmon fillet into the pot and spoon the vegetables and stock over it, cover with a lid and gently simmer for about 6-8 minutes depending how you like your salmon
  7. Using a spatula, carefully remove the salmon and place it skin side up on a cutting board
  8. Remove the skin and flip the salmon back over, gently breaking it into pieces
  9. Lay the romaine on the plate with the potatoes scattered around, then
  10. Place the salmon pieces on top, drizzle with the sauce and garnish with tomatoes and dill 

 Whipped Yogurt Parfait

  • 2 cups of non-fat Greek Yogurt
  • 2 tablespoons of orange blossom honey
  • 4 Strips of candied orange peel, minced
  • 3 pieces of candied ginger, minced
  • Zest of 1 Meyer lemon
  • 1 package of ladyfingers
  • Seasonal fruit of your choice
  1. Combine everything except the lady fingers and fruit in a large bowl and whisk together to combine well, let stand at least 10 minutes to develop all the flavors,
  2. Break the lady fingers into a small bowl or parfait glass, top with the fruit and a healthy dollop of the whipped yogurt sauce

 

 

I love middle eastern food. When I was growing up in Dearborn Michigan I never new how lucky I was to be exposed to so many incredible cultures and cuisines within the Arab world. My family was always perplexed by my penchant for kebabs and my constant quest for the perfect Falafel. The bold spices always spoke to me, Za’atar, Ras el hanout and one of my go to secret ingredients- SUMAC. This bold citrusy spice is a favorite of mine on everything from grilled or roasted meats to hummus and my personal favorite, Fattoush Salad.  Fried, grilled or raw, this humble salad is always made with bread  and whatever fresh vegetables you can get your hands on. It’s already a very healthy salad, but I punched up the protein and used whole wheat pita to make this a perfect energizing meal for anyone who is fitness conscious. Shukran, -Dean Fattoush Salad with grilled chicken serves 2-4 Dressing 2 teaspoons of sumac+2 teaspoons of warm water-set aside (bloom) 4 tablespoons of fresh lemon juice 1 tablespoon of pomegranate molasses 1/2 clove of garlic, minced 1 teaspoon of champagne vinegar 1 teaspoon of dried mint 1/3 cup extra virgin olive oil After blooming the sumac, add all remaining ingredients except for the oil and whisk to combine. Slowly whisk in the oil until it is all combined, set aside SALAD 2- 6 inch whole wheat pitas, halved and ripped into 1 inch rough chunks 1/2 cup of slivered almonds 3 tablespoons of extra virgin olive oil 6 cherry tomatoes, halved 1/2 zucchini, sliced into thin rounds 3 cups of Romaine tops, or any combination of sturdy lettuces cut into bite sized pieces  1/2 cup of fresh mint leaves 1 cup of parsley leaves Extra sumac for finishing salt  2 Grilled chicken breasts, sliced thin Heat a skillet over medium heat, add the 3 tablespoons of oil and once shimmering add the pita and almonds, toast until the pita is crisp and the almonds are golden, set aside to drain and cool on a plate lined with paper towel Once the chips have cooled slightly, place them in the bottom of a large bowl and cover with the dressing Add the tomatoes, zucchini, and chicken tossing to coat in the dressing  Add the greens and cover them evenly with the dressing ( I like to use my hands for this because it really gets a nice even coating on everything) Transfer to a large serving platter and dust the top with some more sumac and a good pinch of salt
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I love middle eastern food.

When I was growing up in Dearborn Michigan I never new how lucky I was to be exposed to so many incredible cultures and cuisines within the Arab world. My family was always perplexed by my penchant for kebabs and my constant quest for the perfect Falafel.

The bold spices always spoke to me, Za’atar, Ras el hanout and one of my go to secret ingredients- SUMAC.

This bold citrusy spice is a favorite of mine on everything from grilled or roasted meats to hummus and my personal favorite, Fattoush Salad.

 Fried, grilled or raw, this humble salad is always made with bread  and whatever fresh vegetables you can get your hands on.

It’s already a very healthy salad, but I punched up the protein and used whole wheat pita to make this a perfect energizing meal for anyone who is fitness conscious.

Shukran,

-Dean

Fattoush Salad with grilled chicken

serves 2-4

Dressing

  • 2 teaspoons of sumac+2 teaspoons of warm water-set aside (bloom)
  • 4 tablespoons of fresh lemon juice
  • 1 tablespoon of pomegranate molasses
  • 1/2 clove of garlic, minced
  • 1 teaspoon of champagne vinegar
  • 1 teaspoon of dried mint
  • 1/3 cup extra virgin olive oil
  1. After blooming the sumac, add all remaining ingredients except for the oil and whisk to combine. Slowly whisk in the oil until it is all combined, set aside

SALAD

  • 2- 6 inch whole wheat pitas, halved and ripped into 1 inch rough chunks
  • 1/2 cup of slivered almonds
  • 3 tablespoons of extra virgin olive oil
  • 6 cherry tomatoes, halved
  • 1/2 zucchini, sliced into thin rounds
  • 3 cups of Romaine tops, or any combination of sturdy lettuces cut into bite sized pieces 
  • 1/2 cup of fresh mint leaves
  • 1 cup of parsley leaves
  • Extra sumac for finishing
  • salt 
  • 2 Grilled chicken breasts, sliced thin
  1. Heat a skillet over medium heat, add the 3 tablespoons of oil and once shimmering add the pita and almonds, toast until the pita is crisp and the almonds are golden, set aside to drain and cool on a plate lined with paper towel
  2. Once the chips have cooled slightly, place them in the bottom of a large bowl and cover with the dressing
  3. Add the tomatoes, zucchini, and chicken tossing to coat in the dressing
  4.  Add the greens and cover them evenly with the dressing ( I like to use my hands for this because it really gets a nice even coating on everything)
  5. Transfer to a large serving platter and dust the top with some more sumac and a good pinch of salt

Skinny Cinco de Mayo Check out Good Day LA today, where i’ll be whipping up a healthier version of the calorie fest that is Cinco de Mayo! -Dean Skinny Strawberry Basil Margarita   SYRUP 2 Cups of Strawberries, stemmed and hulled and quartered 1 Cup of Agave Syrup 1 Cup Of Water 1 Cup Of Basil Leaves   Place the basil in the bottom of a large glass container (I used my 4 cup measuring cup) In a medium saucepan combine the Agave, Water and the Strawberries Bring the mixture up to a boil, reduce to a gentle simmer and simmer for about 30 minutes Pour the hot syrup over the basil leaves and cover tightly with plastic wrap Allow the syrup to cool at room temperature and then place it in the fridge to marinate overnight. Strain through a fine mesh sieve or cocktail strainer Keep covered in the fridge for a week   DON’T you dare throw away those used strawberries! They are amazing to muddle into the Margarita, drizzled over angel food cake for an easy dessert or just toss them over your boring oatmeal and you’ve got a party!   ASSEMBLY   1 Tablespoon of Fresh strawberries, quartered + 1Tablespoon of the syrup strawberries, 1 bunch of Fresh basil 3 ounces of Tequila Ice 2 ounces of Fresh Lime Juice 2ounces of Strawberry Basil Syrup   Add some fresh and reserved strawberries and a leaf of basil to the bottom of a rocks glass. Gently muddle with a muddler or just use a spoon, making sure you bash the basil well to release the fragrant oils Top with Ice Add the Tequila, Lime Juice, Strawberry Simple Syrup Stir well to combine, garnish with a sprig of basil   Healthy Fish Tacos with Avocado Crema     FISH TACOS   1 pound of flaky white fish, I like cod or mahi mahi 1 Tablespoon of dark chili powder such as Ancho ¼ cup of grapeseed or vegetable oil The juice from 2 Limes + the zest ½ cup of fresh cilantro, chopped ½ of a Serrano chili. Seeded and chopped Corn tortillas   In a bowl, whisk together the chili powder, oil, lime juice, Serrano and the cilantro Pour over the fish and allow it to marinate for 30 minutes Pull the fish from the marinade, allowing the excess to drip off Get a grill-pan or Broiler on high heat and cook the fish about 2 minutes per side Transfer to a plate and gently flake the fish apart     AVOCADO CREMA   1 Cup of non-fat Greek Yogurt ½ Teaspoon of ground Cumin 1 Teaspoon of kosher Salt 1 Avocado, Seed removed and scooped from its skin The juice from 1 ½ Limes 2 Tablespoons of rough chopped Cilantro   Place everything in a food processor and pulse until smooth, while occasionally scraping down the sides Transfer to a bowl and cover with plastic wrap and it will keep about 3 days                 CONDIMENTS   SLICED SCALLION PICKLED SHALLOT- Thinly slice a shallot, pour red wine vinegar on to and let sit an hour to marinate CILANTRO SLICED RED CABBAGE LIME WEDGES LOWFAT CHEESE AVOCADO CREMA GRILLED CORN TORTILLAS HOT SAUCE     REFRIED BLACK BEANS   One can of vegetarian black beans 1 4 ounce Can of diced green chilies   Place the beans and the chilies in a small pot and warm the beans through making sure to evenly distribute the chilies Cover to keep warm   OVEN BAKED CORN CHIPS   10 corn Tortillas, quartered Pam or grapeseed cooking spray   Adjust the oven rack to the middle position and Pre-heat your oven to 350 degrees Lay the tortilla quarters onto a baking sheet and lightly spray them with the cooking spray, making sure to coat each side evenly Bake for about 15 minutes or until they are crisp like a chip Season with Kosher salt They are best served warm    GUACAMOLE   3 Ripe Avocados, seeds removed The juice of ½ an Orange Juice of one Lime 1 Tablespoon of hot sauce 1 Jalapeno, seeded and diced 1 Tablespoon of chipotle flavored salsa 1 Tablespoon of Chopped cilantro Salt to taste   In a large bowl, using a whisk start to mash the avocados to desired texture, I like mine to be chunky Using a spoon or spatula, fold in the remaining ingredients and season with the salt            
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Skinny Cinco de Mayo Check out Good Day LA today, where i’ll be whipping up a healthier version of the calorie fest that is Cinco de Mayo! -Dean Skinny Strawberry Basil Margarita   SYRUP 2 Cups of Strawberries, stemmed and hulled and quartered 1 Cup of Agave Syrup 1 Cup Of Water 1 Cup Of Basil Leaves   Place the basil in the bottom of a large glass container (I used my 4 cup measuring cup) In a medium saucepan combine the Agave, Water and the Strawberries Bring the mixture up to a boil, reduce to a gentle simmer and simmer for about 30 minutes Pour the hot syrup over the basil leaves and cover tightly with plastic wrap Allow the syrup to cool at room temperature and then place it in the fridge to marinate overnight. Strain through a fine mesh sieve or cocktail strainer Keep covered in the fridge for a week   DON’T you dare throw away those used strawberries! They are amazing to muddle into the Margarita, drizzled over angel food cake for an easy dessert or just toss them over your boring oatmeal and you’ve got a party!   ASSEMBLY   1 Tablespoon of Fresh strawberries, quartered + 1Tablespoon of the syrup strawberries, 1 bunch of Fresh basil 3 ounces of Tequila Ice 2 ounces of Fresh Lime Juice 2ounces of Strawberry Basil Syrup   Add some fresh and reserved strawberries and a leaf of basil to the bottom of a rocks glass. Gently muddle with a muddler or just use a spoon, making sure you bash the basil well to release the fragrant oils Top with Ice Add the Tequila, Lime Juice, Strawberry Simple Syrup Stir well to combine, garnish with a sprig of basil   Healthy Fish Tacos with Avocado Crema     FISH TACOS   1 pound of flaky white fish, I like cod or mahi mahi 1 Tablespoon of dark chili powder such as Ancho ¼ cup of grapeseed or vegetable oil The juice from 2 Limes + the zest ½ cup of fresh cilantro, chopped ½ of a Serrano chili. Seeded and chopped Corn tortillas   In a bowl, whisk together the chili powder, oil, lime juice, Serrano and the cilantro Pour over the fish and allow it to marinate for 30 minutes Pull the fish from the marinade, allowing the excess to drip off Get a grill-pan or Broiler on high heat and cook the fish about 2 minutes per side Transfer to a plate and gently flake the fish apart     AVOCADO CREMA   1 Cup of non-fat Greek Yogurt ½ Teaspoon of ground Cumin 1 Teaspoon of kosher Salt 1 Avocado, Seed removed and scooped from its skin The juice from 1 ½ Limes 2 Tablespoons of rough chopped Cilantro   Place everything in a food processor and pulse until smooth, while occasionally scraping down the sides Transfer to a bowl and cover with plastic wrap and it will keep about 3 days                 CONDIMENTS   SLICED SCALLION PICKLED SHALLOT- Thinly slice a shallot, pour red wine vinegar on to and let sit an hour to marinate CILANTRO SLICED RED CABBAGE LIME WEDGES LOWFAT CHEESE AVOCADO CREMA GRILLED CORN TORTILLAS HOT SAUCE     REFRIED BLACK BEANS   One can of vegetarian black beans 1 4 ounce Can of diced green chilies   Place the beans and the chilies in a small pot and warm the beans through making sure to evenly distribute the chilies Cover to keep warm   OVEN BAKED CORN CHIPS   10 corn Tortillas, quartered Pam or grapeseed cooking spray   Adjust the oven rack to the middle position and Pre-heat your oven to 350 degrees Lay the tortilla quarters onto a baking sheet and lightly spray them with the cooking spray, making sure to coat each side evenly Bake for about 15 minutes or until they are crisp like a chip Season with Kosher salt They are best served warm    GUACAMOLE   3 Ripe Avocados, seeds removed The juice of ½ an Orange Juice of one Lime 1 Tablespoon of hot sauce 1 Jalapeno, seeded and diced 1 Tablespoon of chipotle flavored salsa 1 Tablespoon of Chopped cilantro Salt to taste   In a large bowl, using a whisk start to mash the avocados to desired texture, I like mine to be chunky Using a spoon or spatula, fold in the remaining ingredients and season with the salt            
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Skinny Cinco de Mayo Check out Good Day LA today, where i’ll be whipping up a healthier version of the calorie fest that is Cinco de Mayo! -Dean Skinny Strawberry Basil Margarita   SYRUP 2 Cups of Strawberries, stemmed and hulled and quartered 1 Cup of Agave Syrup 1 Cup Of Water 1 Cup Of Basil Leaves   Place the basil in the bottom of a large glass container (I used my 4 cup measuring cup) In a medium saucepan combine the Agave, Water and the Strawberries Bring the mixture up to a boil, reduce to a gentle simmer and simmer for about 30 minutes Pour the hot syrup over the basil leaves and cover tightly with plastic wrap Allow the syrup to cool at room temperature and then place it in the fridge to marinate overnight. Strain through a fine mesh sieve or cocktail strainer Keep covered in the fridge for a week   DON’T you dare throw away those used strawberries! They are amazing to muddle into the Margarita, drizzled over angel food cake for an easy dessert or just toss them over your boring oatmeal and you’ve got a party!   ASSEMBLY   1 Tablespoon of Fresh strawberries, quartered + 1Tablespoon of the syrup strawberries, 1 bunch of Fresh basil 3 ounces of Tequila Ice 2 ounces of Fresh Lime Juice 2ounces of Strawberry Basil Syrup   Add some fresh and reserved strawberries and a leaf of basil to the bottom of a rocks glass. Gently muddle with a muddler or just use a spoon, making sure you bash the basil well to release the fragrant oils Top with Ice Add the Tequila, Lime Juice, Strawberry Simple Syrup Stir well to combine, garnish with a sprig of basil   Healthy Fish Tacos with Avocado Crema     FISH TACOS   1 pound of flaky white fish, I like cod or mahi mahi 1 Tablespoon of dark chili powder such as Ancho ¼ cup of grapeseed or vegetable oil The juice from 2 Limes + the zest ½ cup of fresh cilantro, chopped ½ of a Serrano chili. Seeded and chopped Corn tortillas   In a bowl, whisk together the chili powder, oil, lime juice, Serrano and the cilantro Pour over the fish and allow it to marinate for 30 minutes Pull the fish from the marinade, allowing the excess to drip off Get a grill-pan or Broiler on high heat and cook the fish about 2 minutes per side Transfer to a plate and gently flake the fish apart     AVOCADO CREMA   1 Cup of non-fat Greek Yogurt ½ Teaspoon of ground Cumin 1 Teaspoon of kosher Salt 1 Avocado, Seed removed and scooped from its skin The juice from 1 ½ Limes 2 Tablespoons of rough chopped Cilantro   Place everything in a food processor and pulse until smooth, while occasionally scraping down the sides Transfer to a bowl and cover with plastic wrap and it will keep about 3 days                 CONDIMENTS   SLICED SCALLION PICKLED SHALLOT- Thinly slice a shallot, pour red wine vinegar on to and let sit an hour to marinate CILANTRO SLICED RED CABBAGE LIME WEDGES LOWFAT CHEESE AVOCADO CREMA GRILLED CORN TORTILLAS HOT SAUCE     REFRIED BLACK BEANS   One can of vegetarian black beans 1 4 ounce Can of diced green chilies   Place the beans and the chilies in a small pot and warm the beans through making sure to evenly distribute the chilies Cover to keep warm   OVEN BAKED CORN CHIPS   10 corn Tortillas, quartered Pam or grapeseed cooking spray   Adjust the oven rack to the middle position and Pre-heat your oven to 350 degrees Lay the tortilla quarters onto a baking sheet and lightly spray them with the cooking spray, making sure to coat each side evenly Bake for about 15 minutes or until they are crisp like a chip Season with Kosher salt They are best served warm    GUACAMOLE   3 Ripe Avocados, seeds removed The juice of ½ an Orange Juice of one Lime 1 Tablespoon of hot sauce 1 Jalapeno, seeded and diced 1 Tablespoon of chipotle flavored salsa 1 Tablespoon of Chopped cilantro Salt to taste   In a large bowl, using a whisk start to mash the avocados to desired texture, I like mine to be chunky Using a spoon or spatula, fold in the remaining ingredients and season with the salt            
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Skinny Cinco de Mayo Check out Good Day LA today, where i’ll be whipping up a healthier version of the calorie fest that is Cinco de Mayo! -Dean Skinny Strawberry Basil Margarita   SYRUP 2 Cups of Strawberries, stemmed and hulled and quartered 1 Cup of Agave Syrup 1 Cup Of Water 1 Cup Of Basil Leaves   Place the basil in the bottom of a large glass container (I used my 4 cup measuring cup) In a medium saucepan combine the Agave, Water and the Strawberries Bring the mixture up to a boil, reduce to a gentle simmer and simmer for about 30 minutes Pour the hot syrup over the basil leaves and cover tightly with plastic wrap Allow the syrup to cool at room temperature and then place it in the fridge to marinate overnight. Strain through a fine mesh sieve or cocktail strainer Keep covered in the fridge for a week   DON’T you dare throw away those used strawberries! They are amazing to muddle into the Margarita, drizzled over angel food cake for an easy dessert or just toss them over your boring oatmeal and you’ve got a party!   ASSEMBLY   1 Tablespoon of Fresh strawberries, quartered + 1Tablespoon of the syrup strawberries, 1 bunch of Fresh basil 3 ounces of Tequila Ice 2 ounces of Fresh Lime Juice 2ounces of Strawberry Basil Syrup   Add some fresh and reserved strawberries and a leaf of basil to the bottom of a rocks glass. Gently muddle with a muddler or just use a spoon, making sure you bash the basil well to release the fragrant oils Top with Ice Add the Tequila, Lime Juice, Strawberry Simple Syrup Stir well to combine, garnish with a sprig of basil   Healthy Fish Tacos with Avocado Crema     FISH TACOS   1 pound of flaky white fish, I like cod or mahi mahi 1 Tablespoon of dark chili powder such as Ancho ¼ cup of grapeseed or vegetable oil The juice from 2 Limes + the zest ½ cup of fresh cilantro, chopped ½ of a Serrano chili. Seeded and chopped Corn tortillas   In a bowl, whisk together the chili powder, oil, lime juice, Serrano and the cilantro Pour over the fish and allow it to marinate for 30 minutes Pull the fish from the marinade, allowing the excess to drip off Get a grill-pan or Broiler on high heat and cook the fish about 2 minutes per side Transfer to a plate and gently flake the fish apart     AVOCADO CREMA   1 Cup of non-fat Greek Yogurt ½ Teaspoon of ground Cumin 1 Teaspoon of kosher Salt 1 Avocado, Seed removed and scooped from its skin The juice from 1 ½ Limes 2 Tablespoons of rough chopped Cilantro   Place everything in a food processor and pulse until smooth, while occasionally scraping down the sides Transfer to a bowl and cover with plastic wrap and it will keep about 3 days                 CONDIMENTS   SLICED SCALLION PICKLED SHALLOT- Thinly slice a shallot, pour red wine vinegar on to and let sit an hour to marinate CILANTRO SLICED RED CABBAGE LIME WEDGES LOWFAT CHEESE AVOCADO CREMA GRILLED CORN TORTILLAS HOT SAUCE     REFRIED BLACK BEANS   One can of vegetarian black beans 1 4 ounce Can of diced green chilies   Place the beans and the chilies in a small pot and warm the beans through making sure to evenly distribute the chilies Cover to keep warm   OVEN BAKED CORN CHIPS   10 corn Tortillas, quartered Pam or grapeseed cooking spray   Adjust the oven rack to the middle position and Pre-heat your oven to 350 degrees Lay the tortilla quarters onto a baking sheet and lightly spray them with the cooking spray, making sure to coat each side evenly Bake for about 15 minutes or until they are crisp like a chip Season with Kosher salt They are best served warm    GUACAMOLE   3 Ripe Avocados, seeds removed The juice of ½ an Orange Juice of one Lime 1 Tablespoon of hot sauce 1 Jalapeno, seeded and diced 1 Tablespoon of chipotle flavored salsa 1 Tablespoon of Chopped cilantro Salt to taste   In a large bowl, using a whisk start to mash the avocados to desired texture, I like mine to be chunky Using a spoon or spatula, fold in the remaining ingredients and season with the salt            
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Skinny Cinco de Mayo

Check out Good Day LA today, where i’ll be whipping up a healthier version of the calorie fest that is Cinco de Mayo!

-Dean

Skinny Strawberry Basil Margarita

 

SYRUP

2 Cups of Strawberries, stemmed and hulled and quartered

1 Cup of Agave Syrup

1 Cup Of Water

1 Cup Of Basil Leaves

 

Place the basil in the bottom of a large glass container (I used my 4 cup measuring cup)

In a medium saucepan combine the Agave, Water and the Strawberries

Bring the mixture up to a boil, reduce to a gentle simmer and simmer for about 30 minutes

Pour the hot syrup over the basil leaves and cover tightly with plastic wrap

Allow the syrup to cool at room temperature and then place it in the fridge to marinate overnight.

Strain through a fine mesh sieve or cocktail strainer

Keep covered in the fridge for a week

 

DON’T you dare throw away those used strawberries! They are amazing to muddle into the Margarita, drizzled over angel food cake for an easy dessert or just toss them over your boring oatmeal and you’ve got a party!

 

ASSEMBLY

 

1 Tablespoon of Fresh strawberries, quartered + 1Tablespoon of the syrup strawberries,

1 bunch of Fresh basil

3 ounces of Tequila

Ice

2 ounces of Fresh Lime Juice

2ounces of Strawberry Basil Syrup

 

Add some fresh and reserved strawberries and a leaf of basil to the bottom of a rocks glass. Gently muddle with a muddler or just use a spoon, making sure you bash the basil well to release the fragrant oils

Top with Ice

Add the Tequila, Lime Juice, Strawberry Simple Syrup

Stir well to combine, garnish with a sprig of basil

 

Healthy Fish Tacos with Avocado Crema

 

 

FISH TACOS

 

1 pound of flaky white fish, I like cod or mahi mahi

1 Tablespoon of dark chili powder such as Ancho

¼ cup of grapeseed or vegetable oil

The juice from 2 Limes + the zest

½ cup of fresh cilantro, chopped

½ of a Serrano chili. Seeded and chopped

Corn tortillas

 

In a bowl, whisk together the chili powder, oil, lime juice, Serrano and the cilantro

Pour over the fish and allow it to marinate for 30 minutes

Pull the fish from the marinade, allowing the excess to drip off

Get a grill-pan or Broiler on high heat and cook the fish about 2 minutes per side

Transfer to a plate and gently flake the fish apart

 

 

AVOCADO CREMA

 

1 Cup of non-fat Greek Yogurt

½ Teaspoon of ground Cumin

1 Teaspoon of kosher Salt

1 Avocado, Seed removed and scooped from its skin

The juice from 1 ½ Limes

2 Tablespoons of rough chopped Cilantro

 

Place everything in a food processor and pulse until smooth, while occasionally scraping down the sides

Transfer to a bowl and cover with plastic wrap and it will keep about 3 days

 

 

 

 

 

 

 

 

CONDIMENTS

 

SLICED SCALLION

PICKLED SHALLOT- Thinly slice a shallot, pour red wine vinegar on to and let sit an hour to marinate

CILANTRO

SLICED RED CABBAGE

LIME WEDGES

LOWFAT CHEESE

AVOCADO CREMA

GRILLED CORN TORTILLAS

HOT SAUCE

 

 

REFRIED BLACK BEANS

 

One can of vegetarian black beans

1 4 ounce Can of diced green chilies

 

Place the beans and the chilies in a small pot and warm the beans through making sure to evenly distribute the chilies

Cover to keep warm

 

OVEN BAKED CORN CHIPS

 

10 corn Tortillas, quartered

Pam or grapeseed cooking spray

 

Adjust the oven rack to the middle position and Pre-heat your oven to 350 degrees

Lay the tortilla quarters onto a baking sheet and lightly spray them with the cooking spray, making sure to coat each side evenly

Bake for about 15 minutes or until they are crisp like a chip

Season with Kosher salt

They are best served warm

 

 GUACAMOLE

 

3 Ripe Avocados, seeds removed

The juice of ½ an Orange

Juice of one Lime

1 Tablespoon of hot sauce

1 Jalapeno, seeded and diced

1 Tablespoon of chipotle flavored salsa

1 Tablespoon of Chopped cilantro

Salt to taste

 

In a large bowl, using a whisk start to mash the avocados to desired texture, I like mine to be chunky

Using a spoon or spatula, fold in the remaining ingredients and season with the salt

 

 

 

 

 

 

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