Tag Archives: healthy food

Chef Dayanne’s Oatmeal Mini Cake Recipe

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Stir up the most important meal of the day! Chef Dayanne’s Oatmeal Mini Cakes are a perfect treat to have for breakfast (or dessert, you can’t ever go wrong with that)! Chef Dayanne states that you can also make these cakes once and have breakfast ready for a week. Talk about a time-saver!

Ingredients

  • 2 cups of old-fashioned oats
  • 1 green apple, chopped or shredded
  • 1/4 cup of raisins
  • 1 teaspoon of cinnamon
  • 1 tablespoon of coconut oil
  • 1/4 cup of shredded coconut
  • 1 egg white
  • 1 cup of almond milk
  • 1 pinch of baking powder

Directions

1. Combine all ingredients and let the oats soak up the almond milk.

2. Let the mixture rest for 5 minutes.

3. Place the mixture in a muffin baking sheet (don’t forget to grease it first).

4. Bake for 25 minutes.

5. Enjoy!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

 

CHEF DAYANNE’S EGGPLANT AND WALNUT MEATBALLS RECIPE

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Chef Dayanne’s Eggplant & Walnut Meatball recipe is both vegetarian and carnivore approved! Try this new spin at a traditional dish- trust us, you won’t regret it AND it’s delicious!

Ingredients

  • 1 eggplant
  • 1 egg white
  • Handful of roasted & chopped walnuts
  • 1/2 cup of shredded mozzarella
  • 1 cup of Panko bread crumbs
  • 1 teaspoon of garlic powder
  • Olive oil
  • Basil leaves
  • Salt & pepper
  • Marinara Sauce

Directions

1.  Bring the oven to 365 degrees.

2. Slice the eggplant in fine layers and place them in a large tray.

3. Add salt to both sides of the eggplant layers and place a paper towel on top.

4. Let rest for 15 minutes, the eggplant will “sweat” some water. Dry up with paper towel.

5. Place the eggplant in a greased baking sheet, coat with olive oil and bake until becomes golden brown.

6. Let the eggplant cool down a bit and bring to a food processor. Add shredded mozzarella, garlic powder and half of the bread crumbs. Salt and pepper to taste. Once the mixture is nice and soft, transfer to a bowl. Add the egg whites and stir well, you should have a nice, thick paste.

7. Add the chopped walnuts and mix by hand.

8. Bring the rest of the bread crumbs to a plate and assemble the meatballs. Make sure your hands are wet, make small-sized balls, and roll them in bread crumbs.

9. Bring a skillet to with olive oil to the stove in medium heat. Once the pan is hot, add the meatballs, make sure to rotate them so they cook evenly.

10. Add Marinara sauce.

11. Add some basil leaves for garnish, extra cheese if you desire and ENJOY!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

 

 

CHEF DAYANNE’S ZUCCHINI RAVIOLI RECIPE

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If you’re craving pasta, but still want to eat healthy, then Chef Dayanne’s Zucchini Ravioli Recipe is perfect for you! The dish is made of eggplant and mozzarella zucchini- definitely a delicious alternative to traditional ravioli. Get the recipe below!

Ingredients

  • 2 medium eggplants
  • 2 large zucchinis
  • 1/2 cup of mozzarella or ricotta cheese
  • 3 eggs
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can of San Marzano Plum tomatoes
  • 1 teaspoon of sugar
  • 1 bunch of fresh basil
  • Olive oil
  • Salt and Pepper

Directions for Filling

1. Preheat the oven to 350 degrees.

2. Roast the eggplant until soft, let it cool down.

3. Remove the flesh from the eggplant and place in a bowl.

4. Add the eggs and mozzarella and mix everything very well.

5. Add salt and pepper to taste.

 

Directions for Zucchini Layers

It is ideal to have a Mandoline for this part of the recipe, but if you don’t have one
don’t get discouraged. You can still use a potato peeler or practice your knife skills.
Just be very careful!

1. Slice the zucchini in very thin and even layers, this is very important.

2. Add Salt and Pepper to taste to the zucchini.

 

How to Assemble

1. If you have a square mold (it is not necessary but will help you a lot) place the zucchini layers forming a cross.

2. Place some of the filling in the middle.

3. Very carefully bring the sides of the zucchini towards the center, making a nice square shape, and making sure the filling doesn’t come out.

4. Use a cooking brush to put some olive oil on top and place onto a baking sheet.

5. Continue this process until done with filling.

6. Bake all the ravioli until golden brown.

 

Directions for Tomato Sauce

1. Sauté the chopped onion in olive oil until translucent.

2. Add 2 minced garlic cloves. Add San Marzano plum tomatoes and mix well.

3. Add salt and pepper to taste.

4. To regulate acidity add a teaspoon of sugar or more if necessary. You can also add some water if sauce becomes too thick.

5. Bring the heat to low until the tomatoes dissolve.

6. At the very end, add some Chiffonade basil.

7. Mix well

 

Directions for Green Sauce

1. Bring a quarter pot of water to boil (Have a bowl full of iced water next to you).

2. Place the bunch of basil leaves into the boiling water and immediately transfer into the iced water.

3. With a hand blender, mix the basil with garlic, olive oil and salt and pepper

4. Plate and enjoy!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

MAY 2019 CHEF OF THE MONTH- DAYANNE KADOSH

We are so excited to bring in the new month, and with it, our May Chef of the Month! Meet Dayanne Kadosh, a Private Chef in the Miami area! Chef Dayanne envisions herself as an artist; an empty plate is her blank canvas. She was inspired by the skilled women in her family to follow her passion for food, and now her delicious dishes inspire us all! Read below to learn more about Chef Dayanne’s Story!

 

 

1. Where were you born?

I was born in Montevideo, Uruguay

2. Where do you work and where are you based?

I’m based in Bay Harbor, FL and I own a Personal Chef Business.  I work as a private chef for a family in Coral Gables. Before being a chef, I’m an artist, and food is the medium I choose to express my creativity. The colors, aromas and fresh produce inspire me and make me think of an empty plate as a blank canvas.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

Good quality sharp Knives. I love the German brand Wüsthof. There was a before and after in my life after getting a Vitamix. I like to have what’s necessary and not overload my kitchen with tools and gadgets I would rarely use. I appreciate working in a clean clear surface and being able to find what I need at the right time.

4. What is your sharpest sense out of all the 5 senses?

My sense of smell is sharp as my knives.

5. What advice would you offer for aspiring chefs?

Have fun, love what you do, be open to learn, learn from your mistakes and ALWAYS share your recipes, no one will make them as great as you do.

6. What is one culinary tip every chef should know and perfect?

Every chef should develop their own style in the kitchen, find what type of cuisine they are passionate about and work on it ‘til they master what they do.

7. What does good food mean to you?

When I taste love, dedication and effort in a dish, that’s the best nourishment I can get.

8. What features are important to you when selecting your chef outfit? 

Comfort, style, being able to move with ease and that the sleeves don’t touch the food!
Oh! And to be able to remove stains easily from the fabric. Messy days happen to the most experienced of us!

9. Favorite ingredient to work with?

Organic, local and cruelty-free foods. Good quality olive oils and special spices always make a regular dish stand out.

10. Favorite City to dine out in?

New York and Punta del Este.

11. Best Dish you have ever made?

I make a killer Shakshuka.

12. What you like to eat most often on your days off? 

On my days off, I like to keep it simple yet delicious, a good avocado toast with mushrooms and scrambled eggs or baked salmon with roasted veggies. I love prepping healthy foods I can grab on the go during the week such as herbed egg muffins and nutty granola!

13. Person you would most like to cook for? 

Enrique Iglesias and Gordon Ramsay

14. What made you decide to become a chef?

Since I was a child, I was inspired by the women in my family who are very skilled in the kitchen. My mother and both of my grandmothers are excellent cooks and my best teachers. I’m forever grateful to them for allowing me to find my passion.

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

Chef Oscar’s Ancient Grains Veggie

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If you’re looking for a healthy and delicious dish, then Chef Oscar’s Ancient Grains Veggie recipe is the way to go! Complete with fresh herbs and savory blends, this recipe contains all the the veggies and grains to satisfy your taste buds.

Ingredients

6 ounces ancient grains

4 ounces veggies (peppers, corn, heart of palm, sweet potato)

1 ounce thyme and mint mojo

2 ounces cilantro pesto

2 ounces red bell pepper sofrito

Directions

Use a blend of quinoa, farro, amaranth and lentils, cooked as per instructions on the packaging.

1. Heat the ancient grains and set on a plate or a bowl.

2. In a hot pan, sauté the veggies in hot oil until golden and add a mint sprig, a thyme sprig and a garlic mojo. (the sweet potato might have to be boiled before this point).

3. Remove the stems of the fresh herbs and set on top of the grains.

4. Place a spoonful of pesto to the right and a spoonful of red pepper sofrito next to the pesto.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

Chef John’s Creamy Salmon & Dill Soup

 

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Chef John’s Creamy Salmon & Dill Soup with Orzo is the dish you never knew you needed. This tasty soup is perfect to make for lunch or dinner, and is guaranteed to satisfy! Get the recipe below!

Ingredients

1 yellow onion peeled and small-diced

1 celery stalk small-diced

1 carrot peeled and small-diced

1 lb fresh Salmon filet cubed

½ cup heavy cream

1 ½ cups whole milk

2 cups fish stock

¼ T flour

¼ T canola oil

½ cup Orzo pasta

Water boiled for pasta

¼ cup Parmesan

1 ½ oz fresh Dill

Directions

1.  Cook Orzo pasta in boiling water, strain set aside.

2. Lightly sauté onion, celery, & carrot

3. Add fish stock, milk, and heavy cream. Bring to soft boil while stirring.

4. Combine flour and oil together in separate bowl to form a roux to thicken soup, once roux is made, slowly whisk into soft boiling soup.

5. Whisk in Parmesan, Dill, and cubed salmon pieces.

6. Stir, then once salmon is cooked, lightly blend/puree soup with immersion blender.

7. Add Orzo pasta for texture and garnish to soup.

 

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

Chef John’s Bison Root Stew

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The Soup King delights us yet again! This time, he’s sharing his famous Bison Root Stew recipe. Treat yourself and learn how to make this yummy and healthy soup below!

Ingredients

¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound bison stew meat, trimmed, medium-diced

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth

2 bay leaves

1 stalk celery small- diced

1 medium onion, peeled and small diced

3 medium carrots, peeled and small diced

1 large baking potato, peeled and medium diced

1 large sweet potato, peeled and medium diced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Texas Pete hot sauce

Directions

1. Combine the flour and pepper in a bowl, add the bison and toss to coat well.

2. Heat 3 teaspoons of the oil in a large pot.

3. Add the bison a few pieces at a time; do not overcrowd/

4. Cook, turning the pieces until bison is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

5. Remove the beef from the pot and add the vinegar and wine.

6. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

7. Add the bison, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

8. Cover and cook, skimming broth from time to time, until the bison is tender, about 1 1/2 hours.

9. Add the celery, onions and carrots and simmer, covered, for 10 minutes.

10. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.

11. Add broth or water if the stew is dry.

12. Add Texas Pete, season with salt and pepper to taste.
Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

FEBRUARY 2019 CHEF OF THE MONTH- CHEF KRISTAL

We’re excited to introduce our February Chef of the Month- Chef Kristal Kirkland! Chef Kristal is a personal chef in the New York and New Jersey area with a passion for paprika, good food and determination! Chef Kristal followed her dreams and became a successful chef- and she advocates all aspiring chefs to do the same. We are thrilled to share her delicious AND healthy recipes, and we know that she will inspire current and future chefs to keep on dreaming. Read below to learn about Kristal’s story!                                               

 

 

1. Where were you born?

I was born in Long Island, NY, but raised in Queens, NY!

2. Where do you work and where are you based?

I am a Personal Chef so I don’t have a set location for work, but my clients live in New York and New Jersey and I cook out of their homes

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite tool in the kitchen would have to be a channel. I love using it to create fruit platters! It makes an ordinary fruit platter look extraordinary. I use the channel by carving out pieces of oranges, lemons or watermelon and turn it into a cool design!

4. What is your sharpest sense out of all the 5 senses?

My sharpest sense is my sense of touch! Without using a thermometer, I can tell if steak or chicken is cooked by simply touching it.

5. What advice would you offer for aspiring chefs?

My advice to aspiring chefs would be to learn as much as you can and to keep practicing! After a while cooking will become so natural to you. Learn what flavors work well together and never stop believing in yourself (as cliché as it sounds)! When I first started cooking, I didn’t really see my full potential and always looked at other chefs and felt as if I would never be as good as them. But here I am, living out my dream and I’m so much better than I could have ever imagined! That’s why I say never stop believing in yourself…you never know what you are capable, and you might even surprise yourself.

6. What is one culinary tip every chef should know and perfect?

Taste, taste, taste! You must always taste your food while cooking it and before sending it out to the customer/client!

7. What does good food mean to you?

Good food to me means that it is seasoned well, has fresh ingredients and is cooked to perfection. Overcooked food can really ruin a meal for me.

8. What features are important to you when selecting your chef outfit? 

I look for quality material when picking out a chef outfit because I want my chef outfits to last. I would rather spend the money on a good quality chef jacket than to buy a cheap jacket and have to constantly replace it throughout the year because of tears or the stains that won’t come out.

9. Favorite ingredient to work with?

My favorite ingredient to work with would have to be paprika/smoked paprika. I put that stuff in almost everything!

10. Favorite City to dine out in?

New York City, of course! It’s home for me but you can find almost every cuisine here!

11. Best Dish you have ever made?

My baked macaroni and cheese because my clients always wonder what’s in it. The spices and cream cheese that I put in it really kicks the macaroni up a notch.

12. What you like to eat most often on your days off? 

I’m actually a pretty boring eater on my days off. I feel like I cook all of these gourmet meals for clients, but I never cook anything gourmet for myself. On my days off I tend to eat baked chicken, roasted sweet potatoes and roasted broccoli. If I’m not being healthy I will get something to eat from the Spanish spot by my house. I order baked chicken, rice and beans with a side of fried plantains!

13. Person you would most like to cook for? 

I would like to cook for Barack Obama. I admire him as a person because I like the way he carries himself, how he speaks, how he treats others and his sense of humor. I think he has a lot of wisdom and I would love to learn from him

14. What made you decide to become a chef?

I decided to become a chef simply because I enjoyed cooking and I realized I was happy whenever I was in the kitchen. However, when I attended culinary school I realized that there is a difference between cooking for your family and cooking for large groups of people. Culinary school was hard for me at first, but I stuck it out because the love for cooking was still there and it was always my dream to be a chef!

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/

CHEF KARMA’S AVOCADO SALAD

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Who said healthy food can’t be delicious? Chef Karma has a delicious AND healthy treat for you- a Avocado Salad with a little spin to it! Now you can add a little flair to your meal in under ten minutes. Read below to find out how!

Ingredients

3 Avocados

1/2 cup red onions (small dice)

1/2 cup cherry tomatoes (cut in half)

1 cup Italian dressing

1/2 lemon (squeezed)

1 bag Tostones chips

Directions

1. Remove avocado pit and dice avocado into medium- sized pieces.

2. Save the avocado skin to use as a bowl later.

3. Toss all ingredients together into the avocado skin bowl (or a regular bowl if you’d prefer).

4. Scoop avocado salad into the bowl!

5. Use bag of Tostones as your spoon!

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

New Year, More Healthy Food!

The year 2018 is rapidly coming to an end and 2019 is just around the corner. You know what that means! New Years Resolutions. 

Every year we struggle with the tired and beaten resolution: I will eat healthy this year. Sometimes we complete our goal (kudos!) sometimes we make it halfway and then eat a bag of chips for dinner (it happens, we know), and sometimes our goal is just dust in the wind. After all, the phrase “delicious healthy food” sounds like an oxymoron…

But what if this year we could help out? What if this time, we had some amazing recipes from previous chefs of the months that are not only healthy, but also delicious?

Find some great options below and make 2019 your year!

1. Chef Mikey’s Watermelon Salad

A note from Chef Mikey: “The Watermelon salad is a light and refreshing salad that plays on the sweetness of the watermelon and the smooth texture of vine ripened Heirloom tomatoes. Some candied pistachios add a slight crunch, and the goat cheese panna cotta contrasts the watermelon just enough without overpowering the salad all together. Finally topped with a balsamic reduction and some finely shaved red onions, this salad is great anytime of the year.”

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2. Chef Megan’s Lemon & Rosemary Hummus

Not only is hummus a tasty treat, it also has a ton of health benefits!

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3. Chef Crump’s Grilled Shrimp Recipe

This is an excellent dish for dinner and a yummy summer meal!

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4. Chef Stefen’s Vegan Walnut-Kale-Basil Pesto

This vegan walnut-kale-basil pesto sauce pairs well with basically anything!

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5. Chef Penelope’s Pork Belly with Peas & Carrots

This vegan walnut-kale-basil pesto sauce pairs well with basically anything!

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