Watermelon, Basil and Goat Cheese Salad
This makes a great first course or if you’re like me you make a lunch out of it and devour the whole thing, don’t worry it’s healthy and I don’t judge!
The crunch and saltiness of the Maldon compliments the sweet juiciness of the watermelon. Try this recipe with other types of melon and cheeses as well.
1 baby Seedless watermelon
6 ounces goat cheese
1/2 Bunch Basil
Maldon Salt
Pepper
Olive Oil
Remove the rind from the watermelon and cut into 1x1 inch logs that are about 4 inches long
Break apart the goat cheese into rough chunks and place on top of the melon. Garnish with the basil a good drizzle of your best olive oil a healthy pinch of Maldon salt and a few grinds of black pepper.
ZoomInfo

Watermelon, Basil and Goat Cheese Salad

This makes a great first course or if you’re like me you make a lunch out of it and devour the whole thing, don’t worry it’s healthy and I don’t judge!

The crunch and saltiness of the Maldon compliments the sweet juiciness of the watermelon. Try this recipe with other types of melon and cheeses as well.

  • 1 baby Seedless watermelon
  • 6 ounces goat cheese
  • 1/2 Bunch Basil
  • Maldon Salt
  • Pepper
  • Olive Oil
  1. Remove the rind from the watermelon and cut into 1x1 inch logs that are about 4 inches long
  2. Break apart the goat cheese into rough chunks and place on top of the melon. Garnish with the basil a good drizzle of your best olive oil a healthy pinch of Maldon salt and a few grinds of black pepper.

Seezan like a Boss! Playing around on set while shooting with @mariadelmarsacasa @tstriano





KNIFE+CORK
The devil called….And he wants his weather back!
It’s crazy hot right now, so this pairing is here to keep you cool. The spice of the shrimp will make you break a sweat, which in turn will keep you cool. Don’t believe me? I learned this trick from a dear Thai friend. She and the rest of the people of Southeast Asia have been doing for centuries to remain sated and cool!
One of the best summer celebrations is the Summer of Riesling. In case you’re not familiar, SOR is a summer-long promotion of all things Riesling, started by Paul Greico at Terroir wine bar in NYC back in 2008. One of the most diverse yet underrated grapes, he sought to change everyone’s perception of this varietal by only serving Riesling as the white wine option for an entire summer. The result? Well, four more Terroirs have opened up since and the festival went international, so I guess it worked out ok.
Riesling’s a grape that can be produced in a wide variety of styles, from mineral and dry to uber-sweet. Needless to say, it’s an awesome food wine and pairs really well with a range of cuisines and flavor profiles. I’d be remiss to not jump in on the festivities and share a Riesling for your drinking pleasure. Just back from a July 4th trip to the Finger Lakes in upstate New York, a region known for their Rieslings, I’m keeping it patriotically local and sharing one of the “best in show” (with a full recap on shanaspeakswine.com/blog coming soon). 
Fox Run Reserve Riesling 2011 (approximately $30) Fox Run Winery served their 2010 Tierce Riesling at the Presidential Inauguration so yeah, they’ve got their s*** together. Their 2011 Reserve is lemon ‘n lime zestiness married with some ripe orchard fruits on the nose. A little bit of slate also comes through, giving you a lot to ponder and you sniff. On the palate, you notice the juicy peach and apricot a bit more plus a level of acidity to definitely make you salivate. 
However, this wine is off-dry, meaning it has a bit of residual sugar on it, so there’s a lingering sweetness that tingles on the tongue. The sugar balances out spicy foods and mellows out the heat in the dish, creating the ideal quadrant of salty, sweet, spicy and sour that is the benchmark of Asian/Thai foods. 

Spicy Fried Shrimp
Ingredients
For the Sauce
 
◦    1/2 cup mayonnaise
◦    1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
◦    2 teaspoons honey
◦    Kosher salt
 
For the Shrimp
◦    Vegetable oil, for frying
◦    2 large eggs
◦    3/4 cup all-purpose flour
◦    1/2 cup cornstarch
◦    Kosher salt and freshly ground pepper
◦    1 1/4 pounds small shrimp, peeled and deveined
◦    Bibb lettuce leaves, for serving
◦    Thinly sliced scallions, for garnish
 
1. Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
2. Prepare the shrimp: Heat about 2 inches of vegetable in a heavy-bottomed pot or Dutch oven medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
3. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
ZoomInfo




KNIFE+CORK
The devil called….And he wants his weather back!
It’s crazy hot right now, so this pairing is here to keep you cool. The spice of the shrimp will make you break a sweat, which in turn will keep you cool. Don’t believe me? I learned this trick from a dear Thai friend. She and the rest of the people of Southeast Asia have been doing for centuries to remain sated and cool!
One of the best summer celebrations is the Summer of Riesling. In case you’re not familiar, SOR is a summer-long promotion of all things Riesling, started by Paul Greico at Terroir wine bar in NYC back in 2008. One of the most diverse yet underrated grapes, he sought to change everyone’s perception of this varietal by only serving Riesling as the white wine option for an entire summer. The result? Well, four more Terroirs have opened up since and the festival went international, so I guess it worked out ok.
Riesling’s a grape that can be produced in a wide variety of styles, from mineral and dry to uber-sweet. Needless to say, it’s an awesome food wine and pairs really well with a range of cuisines and flavor profiles. I’d be remiss to not jump in on the festivities and share a Riesling for your drinking pleasure. Just back from a July 4th trip to the Finger Lakes in upstate New York, a region known for their Rieslings, I’m keeping it patriotically local and sharing one of the “best in show” (with a full recap on shanaspeakswine.com/blog coming soon). 
Fox Run Reserve Riesling 2011 (approximately $30) Fox Run Winery served their 2010 Tierce Riesling at the Presidential Inauguration so yeah, they’ve got their s*** together. Their 2011 Reserve is lemon ‘n lime zestiness married with some ripe orchard fruits on the nose. A little bit of slate also comes through, giving you a lot to ponder and you sniff. On the palate, you notice the juicy peach and apricot a bit more plus a level of acidity to definitely make you salivate. 
However, this wine is off-dry, meaning it has a bit of residual sugar on it, so there’s a lingering sweetness that tingles on the tongue. The sugar balances out spicy foods and mellows out the heat in the dish, creating the ideal quadrant of salty, sweet, spicy and sour that is the benchmark of Asian/Thai foods. 

Spicy Fried Shrimp
Ingredients
For the Sauce
 
◦    1/2 cup mayonnaise
◦    1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
◦    2 teaspoons honey
◦    Kosher salt
 
For the Shrimp
◦    Vegetable oil, for frying
◦    2 large eggs
◦    3/4 cup all-purpose flour
◦    1/2 cup cornstarch
◦    Kosher salt and freshly ground pepper
◦    1 1/4 pounds small shrimp, peeled and deveined
◦    Bibb lettuce leaves, for serving
◦    Thinly sliced scallions, for garnish
 
1. Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
2. Prepare the shrimp: Heat about 2 inches of vegetable in a heavy-bottomed pot or Dutch oven medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
3. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
ZoomInfo

KNIFE+CORK

The devil called….And he wants his weather back!

It’s crazy hot right now, so this pairing is here to keep you cool. The spice of the shrimp will make you break a sweat, which in turn will keep you cool. Don’t believe me? I learned this trick from a dear Thai friend. She and the rest of the people of Southeast Asia have been doing for centuries to remain sated and cool!

One of the best summer celebrations is the Summer of Riesling. In case you’re not familiar, SOR is a summer-long promotion of all things Riesling, started by Paul Greico at Terroir wine bar in NYC back in 2008. One of the most diverse yet underrated grapes, he sought to change everyone’s perception of this varietal by only serving Riesling as the white wine option for an entire summer. The result? Well, four more Terroirs have opened up since and the festival went international, so I guess it worked out ok.

Riesling’s a grape that can be produced in a wide variety of styles, from mineral and dry to uber-sweet. Needless to say, it’s an awesome food wine and pairs really well with a range of cuisines and flavor profiles. I’d be remiss to not jump in on the festivities and share a Riesling for your drinking pleasure. Just back from a July 4th trip to the Finger Lakes in upstate New York, a region known for their Rieslings, I’m keeping it patriotically local and sharing one of the “best in show” (with a full recap on shanaspeakswine.com/blog coming soon).

Fox Run Reserve Riesling 2011 (approximately $30)
Fox Run Winery served their 2010 Tierce Riesling at the Presidential Inauguration so yeah, they’ve got their s*** together. Their 2011 Reserve is lemon ‘n lime zestiness married with some ripe orchard fruits on the nose. A little bit of slate also comes through, giving you a lot to ponder and you sniff. On the palate, you notice the juicy peach and apricot a bit more plus a level of acidity to definitely make you salivate.

However, this wine is off-dry, meaning it has a bit of residual sugar on it, so there’s a lingering sweetness that tingles on the tongue. The sugar balances out spicy foods and mellows out the heat in the dish, creating the ideal quadrant of salty, sweet, spicy and sour that is the benchmark of Asian/Thai foods. 

Spicy Fried Shrimp

Ingredients

For the Sauce

 

    1/2 cup mayonnaise

    1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)

    2 teaspoons honey

    Kosher salt

 

For the Shrimp

    Vegetable oil, for frying

    2 large eggs

    3/4 cup all-purpose flour

    1/2 cup cornstarch

    Kosher salt and freshly ground pepper

    1 1/4 pounds small shrimp, peeled and deveined

    Bibb lettuce leaves, for serving

    Thinly sliced scallions, for garnish

 

1. Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

2. Prepare the shrimp: Heat about 2 inches of vegetable in a heavy-bottomed pot or Dutch oven medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

3. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Raw kale and mint salad

 This raw kale and mint salad will help keep you cool no matter how high the mercury goes this summer!

 Did you know that one cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus and tossed in this lemony dressing it also happens to taste great as well!

The Serrano chili adds an unexpected kick and is complimented by beautiful fresh mint that lifts the earthy kale to a whole new level.

 

  • 1 bunch of Lacinato, (Dinosaur kale) stemmed, washed and drained
  • Juice of 1 lemon, plus zest
  • 2/3 cup extra virgin olive oil
  • 2 Teaspoons of Dijon mustard
  • Fleur de Sel salt (sea salt is fine too)
  • Freshly ground black pepper
  • 1 cup of fresh mint leaves 
  • 1 Serrano chili sliced thin
  1.  Using a sharp knife, slice the kale into thin ribbons and place in a large bowl. Using your hands, tear the mint leaves on top of the kale
  2. In a separate bowl, whisk together the lemon juice, olive oil, mustard, a pinch of salt a few turns of the pepper grinder and set aside
  3.  Gently dress the greens by adding the dressing 1 Tablespoon at a time until you feel like the greens are coated nicely. Add the sliced chili and give the salad another toss, let sit for 5 minutes before serving

Quinoa and Turkey stuffed peppers


This recipe is good when you need a wholesome meal that will feed a big group of people fast- it’s a total crowd pleaser! It’s an all in one meal loaded with vitamins, protein and healthy carbs.  It’s guaranteed to keep you energized no matter what your day or night throws at you. 

 

serves 6

  • 3 red peppers, seeded and split from top to bottom, leaving the stem in tact for presentation
  • Olive oil
  • ½ cup quinoa
  • 1 cup chicken stock
  • 1 pound of ground turkey
  • 1 teaspoon ground cumin
  • 1 small zucchini, medium dice
  • 1 16 oz jar of tomatillo salsa
  • 2 Scallion, thinly sliced
  • ½ bunch Cilantro, roughly chopped
  • Salt
  • 1 15 oz can of black beans, drained
  • Low-fat pepper jack cheese, grated
  • 2 Avocadoes, seeded and sliced
  • 2 Limes, quartered

 

 

 

  1. Set oven rack to the middle position, preheat the oven to 425 degrees
  2. Toss the peppers in just enough oil to coat the outside and place cut side down in a casserole dish that fits them comfortably
  3. Cover tightly with foil and roast 15-20 minutes, until softened but still holding their shape, carefully remove from the oven, set aside to cool
  4. Add 1 teaspoon of olive oil to a small lidded saucepan and gently toast the quinoa over medium heat for 3-4 minutes stirring constantly until fragrant,  add the stock, bring to a boil and cook covered about 15 minutes
  5. Once cooked, fluff with a fork and set aside
  6. Set a large skillet over a medium-high heat, add 2 tablespoons of oil and start to brown the turkey breaking it into smaller pieces, add the cumin and a pinch of salt, stir well to combine
  7.  Once the turkey is mostly cooked but still a little pink, add the zucchini and sauté another 3 minutes
  8. Stir in the salsa, black beans and the scallions and simmer for 15 minutes
  9. Remove from the heat and Fold in the quinoa
  10. Fill the peppers with the meat mixture and cook covered with foil for 30 minutes
  11. Remove peppers from the oven, top with the cheese and return the oven uncovered cooking until the cheese melts completely
  12. Top with the avocado and the chopped cilantro and a squeeze of lime
  13. Enjoy immediately 

Oven Roasted Heirloom Cherry Tomatoes


This time of year, tomatoes are just starting to get in their groove. I especially love these heirloom cherry tomatoes that I found at the farmers market the other day. Not only are there jewel-toned hues beautiful to look at, they strike the perfect balance of sweet and tart. 

 I always make a big batch of these and use them in everything from a condiment with simple grilled fish, an antipasto with fresh basil and burrata, or thrown in a quiche when I’ve run out of ideas.

I’d love to hear how you’ve decided to use them!

  • 1 pint cherry tomatoes, halved width-wise
  • 1 Tablespoon fresh thyme leaves
  • Olive Oil
  • 1 Garlic clove, minced
  • Salt
  • Chili flakes
  1. Set oven rack to middle position and pre-heat your oven to 200 degrees.
  2. In a large bowl, toss the tomatoes, thyme and garlic. Season with a good pinch of salt. Add just enough olive oil to coat the tomatoes and toss again to combine
  3. Place the seasoned tomatoes cut side up on a wire rack set over a sheet tray
  4. Cook for 2 hours, they should appear slightly wilted but not dry.
  5. Remove them from the oven, place them in a container large enough to hold them, top with oil and a pinch of chili flake and allow to cool at room temp 
  6. Store sealed in the fridge for about a week
   
Healthy Potato salad
 It’s getting hot outside. Do you really want to be eating heavy mayonnaise based potato salads!
 No, You don’t, and you don’t have to ever again!
 I guarantee you show up to your friends BBQ with this vegan friendly side, it will be only a matter of minutes before coverts are formed. You’re not simply bringing another crappy side to a party, you are bringing a mayo-free message to the masses, and they will see the light!
 The lightness of the fresh herb dressing is welcome change from the mayo-based salad your Mom used to make. The salad provides a perfect compliment to the rich heavy grilled meats that are so prevalent on our tables this time of year. You may never go back to that heavily sauced mess again.
 Sorry Mom, I still love you.
 
Potatoes
2 pounds baby potatoes
1/3 cup fresh parsley, chopped fine
1/3 cup Basil, chopped fine
1/3 cup cilantro, chopped fine
2 Tablespoons shallot, minced 
Dressing
1 tablespoon Dijon mustard
¼ cup lemon juice
¾ cup extra virgin olive oil
Salt/Pepper to taste
 Finish
2 Tablespoons chive, minced
 
Place potatoes in a pot large enough to hold them and cover with cold water. Add as much salt to the water as you would to boil pasta noodles.
Cook the potatoes until they are easily pierced with the tip of a knife, but not mushy. Remove from the heat, drain and set aside to cool slightly. About 5 minutes 
Meanwhile, whisk together the dressing ingredients and then stir in all herbs except the chives.
 Quarter the potatoes into a large bowl, season with salt and pepper, coat with the dressing let them sit at room temp for at least 15 minutes before serving.
Serve in a large bowl topped with the fresh chives.
 
 
 
 
 
 
ZoomInfo

Healthy Potato salad

 It’s getting hot outside. Do you really want to be eating heavy mayonnaise based potato salads!

 No, You don’t, and you don’t have to ever again!

 I guarantee you show up to your friends BBQ with this vegan friendly side, it will be only a matter of minutes before coverts are formed. You’re not simply bringing another crappy side to a party, you are bringing a mayo-free message to the masses, and they will see the light!

 The lightness of the fresh herb dressing is welcome change from the mayo-based salad your Mom used to make. The salad provides a perfect compliment to the rich heavy grilled meats that are so prevalent on our tables this time of year. You may never go back to that heavily sauced mess again.

 Sorry Mom, I still love you.

 

Potatoes

  • 2 pounds baby potatoes
  • 1/3 cup fresh parsley, chopped fine
  • 1/3 cup Basil, chopped fine
  • 1/3 cup cilantro, chopped fine
  • 2 Tablespoons shallot, minced 

Dressing

  • 1 tablespoon Dijon mustard
  • ¼ cup lemon juice
  • ¾ cup extra virgin olive oil
  • Salt/Pepper to taste

 Finish

  • 2 Tablespoons chive, minced

 

  1. Place potatoes in a pot large enough to hold them and cover with cold water. Add as much salt to the water as you would to boil pasta noodles.
  2. Cook the potatoes until they are easily pierced with the tip of a knife, but not mushy. Remove from the heat, drain and set aside to cool slightly. About 5 minutes 
  3. Meanwhile, whisk together the dressing ingredients and then stir in all herbs except the chives.
  4.  Quarter the potatoes into a large bowl, season with salt and pepper, coat with the dressing let them sit at room temp for at least 15 minutes before serving.
  5. Serve in a large bowl topped with the fresh chives.

 

 

 

 

 

 

Heart-Healthy Barley Salad

 

A version of this salad graces my dinner table almost nightly in the summer months when fresh produce is abundant. I like to play around, swapping in new vegetables as they come into season and I encourage you to do the same. There isn’t much need for added seasoning or dressings since this hearty salad is already loaded with tons of nutrients and big flavors.

 HEALTH HACK: Barley is low on the glycemic index, so it won’t spike your blood sugar like other refined grains and it’s loaded with fiber. The soluble fiber contained in barley helps prevent the cholesterol in the foods you eat from being absorbed into your bloodstream.

 Serves 4-6

 1½ cups chicken Stock, If you want to make the salad all vegetarian, feel free to swap the chicken stock for vegetable stock.

  • 1 cup pearl barley
  • 1 medium English Cucumber, peeled, seeded and diced
  • 1 tomato, quartered, seeded and diced
  • ¼ cup loosely packed mint leaves, Roughly chopped
  • ¼ cup Flat-leaf parsley, roughly chopped
  • 4 ounces feta cheese, broken into ½ inch crumbles
  • 2 Scallions, Sliced fine
  • Extra virgin olive oil
  • Juice of 1 Lemon
  • Salt and pepper to taste
  1.  Bring the chicken stock to a boil, stir in the barley, cover and reduce heat to a simmer. Cook covered for about 45 minutes, fluff the barley with a fork and set aside to cool
  2. Once the barley has cooled add it to a large bowl and gently fold in the remaining ingredients 

*The salad is sturdy enough to survive overnight, but any longer than that will compromise the flavor and texture.

Simple Beet and Basil Salad
This easy 5 ingredient 1 step dish makes a perfect vegetarian meal. Whether it’s a simple lunch alone or served as a first course to be shared by friends, you’ll be amazed how much flavor can come from so few ingredients.
*If you have trouble finding ricotta salata, pecorino Romano or Chèvre goat cheese is a fine substitute. If you use the goat cheese I suggest freezing it first so that it can be grated.
FOOD HACK: If you don’t have the time to cook the beets yourself you can always buy the LOVE BEETS balsamic infused already cooked beets.
Don’t worry, your secret is safe with me….

4 medium sized red beets, simmered in salted water until tender then peeled and quartered
Balsamic Vinegar
Olive Oil
1/2 cup of basil leaves
3 ounces of Ricotta Salata cheese
Fresh ground black pepper
Arrange the beets on a plate, drizzle with the olive oil and balsamic and a few grinds of pepper. Tear the basil leaves with your hands and scatter them on top then shave the ricotta salata over everything and serve immediately.
ZoomInfo

Simple Beet and Basil Salad


This easy 5 ingredient 1 step dish makes a perfect vegetarian meal. Whether it’s a simple lunch alone or served as a first course to be shared by friends, you’ll be amazed how much flavor can come from so few ingredients.

*If you have trouble finding ricotta salata, pecorino Romano or Chèvre goat cheese is a fine substitute. If you use the goat cheese I suggest freezing it first so that it can be grated.


FOOD HACK: If you don’t have the time to cook the beets yourself you can always buy the LOVE BEETS balsamic infused already cooked beets.

Don’t worry, your secret is safe with me….

  • 4 medium sized red beets, simmered in salted water until tender then peeled and quartered
  • Balsamic Vinegar
  • Olive Oil
  • 1/2 cup of basil leaves
  • 3 ounces of Ricotta Salata cheese
  • Fresh ground black pepper
  1. Arrange the beets on a plate, drizzle with the olive oil and balsamic and a few grinds of pepper. Tear the basil leaves with your hands and scatter them on top then shave the ricotta salata over everything and serve immediately.
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
 
 
ZoomInfo
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
 
 
ZoomInfo
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
 
 
ZoomInfo

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
ZoomInfo

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 
 
 
 
 
 
 
ZoomInfo
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 
 
 
 
 
 
 
ZoomInfo
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 
 
 
 
 
 
 
ZoomInfo
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