The daily hustle and bustle of chef life can be very rewarding, yet very challenging at times. Food anatomy is everchanging and so many new trends and fad diets follow. From meal planning to fine dining, the key is to keep your clients engaged. Creativity, texture, and taste are important elements when creating a dish for either my client and also myself. In order for me to stay focused, I take my vitamins every morning and add in nutrients by eating the right foods. I have a cup of coffee with a scoop of collagen. After my vitamins, I have a banana or cup of oatmeal or piece of cheese. I was never much of a breakfast person, but I do indulge in lunch or snacks on the go like cherry tomatoes or a light salad. Then, for dinner I have either fish or a lean protein like chicken or beef with green vegetables like kale, spinach, or broccoli. Then off to a restful sleep. The next morning I’m up at it again checking emails and starting my day. Optimize and Monetize! Chef Life!
Today I want to talk about collagen. Unfortunately, as we age our bodies get depleted of so many nutrients and other vitally important things that keep us moving and happy with ourselves. Lacking in collagen hits home in a big way for me because I’ve always had beautiful skin, people have always commented on my skin, and now it’s what I dislike most about myself when I look in the mirror. I’ve been looking closely for a supplement to help me restore the collagen levels I need to improve elasticity, vibrancy, and hydration. I came across the top 10 collagen killers, which I will talk about, but first, here are some facts about collagen from Dr. Axe:
This winter salad is very versatile and can be used as an entrée, side salad, easy week night meal, or used at Christmas dinner. The dressing is the perfect balance of sweet and tangy, which really brings the salad together.
SEVEN MYTHS AND SEVEN TRUTHS ABOUT THE KETO DIET from DR. AXE
Myth 1: Carbs are an essential nutrient for good health.
Truth 1: There are essential proteins and essential fatty acids, but there is no such thing as an essential carbohydrate.
Busy Lives Matter…Whether you’re on the go or have a home based business, there’s never enough time in your day to prepare a healthy meal. Our chefs come to your home and customize your meals to your needs and desires. Let us whip up something fancy or line up meal planning for the week. We are trained chefs that specialize in diets, meal planning, fine dining and more! Culinary Arts at its best, showcased right there in your very own kitchen. Give us a try and Live Life to the fullest!
Need a Boost? Why I Started Incorporating Beef Liver into My Diet, And Why You Should Too by Chef Paige G
Tonight, I finally did something that I have been meaning to do for quite a while. I cooked Tacos using what is called beef boost instead of regular ground beef. What is beef boost, you ask? Beef boost is a blend of the ground beef everyone knows and loves with beef liver (The beef boost I bought is 90% ground beef to 10% liver).
If you are like me, the idea of eating liver is not very appetizing. Trust me, I was not expecting something to salivate over... I was pretty sure it would taste pretty gross actually. Then WHY was I so excited to start cooking with this boost? Because I know how great eating organ meat is for our bodies, and I was ready to bite the bullet and start benefiting from this powerful superfood…yes, I said superfood.
During this time of year I'm always looking to more earthy, heartier, rustic dishes to warm body and soul. Chestnuts similar mushrooms not only pair nicely with many wines but also contain great benefits. Including folate which you find in leafy greens as well as a good source of fats the body needs. Check out the additional vitamins and minerals chestnuts provide below and enjoy your winter celebrating.
As the holiday season draws near, we all try to find ways to enjoy the food without the consequences of eating it. The danger here is the misleading advertisements that tempt you with low or zero-sugar items and even low glycemic index sugars. Many of us have heard about the perils of aspartame, but that is not the only harmful sugar substitute. Erythritol is another artificial sweetener that is commonly found in sports drinks, energy drinks, and chocolate bars. It boasts zero calories and zero effect on your blood sugar. However, the downsides to it are hardly discussed. It is made from man-made GMO cornstarch, so it is an ultra-processed food. Not only is it a GMO, but it is also often combined with other artificial sweeteners. It can cause gastrointestinal problems like diarrhea and are even more severe for children. Erythritol may even cause allergic reactions on your skin. So, while the “zero”s are appealing, especially when we are all consuming extra sweets, they come with their own set of issues. There’s even less reason to consume erythritol when there are so many healthier sugar substitutes at our disposal like stevia, raw honey, and monk fruit. These are substitutes that also do something for our health. What we consume should not just pass through us unnoticed, it should benefit our bodies.
1. Preheat oven to 400°F. Coat a 2 quart baking dish with coconut oil
2. Prepare the mushroom soup and friend onions – recipes below
3. Wash and trim about 2lbs fresh green beans (optional: shred in food processor for French style beans)
4.Place green beans in a pot and cover with soup. Simmer for 10min until beans are softened. Pour into baking dish and top with onions.
5. Bake 15min
Healthier Fried onions
3 tablespoons coconut oil
¼ cup non daity milk unsweetened
1 sweet onion, thinly sliced
½ teaspoons salt + white pepper
¼ cup gluten-free flour mix (or use brown rice flour)
1 teaspoon paprika
1/2 teaspoon garlic powder
Whisk flour, paprika, garlic powder, and salt in a shallow dish. Toss onions in flour – then dip in milk – then toss in flour again. Heat oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.
Vegan Cream of Mushroom Soup
1/4 cup avocado oil
1 medium onion, chopped
4 cloves garlic, chopped
3 large carrots, chopped
1 pound cremini mushrooms, roughly chopped
4-5 cups veg stock
fresh thyme – just pull the leaves from a few stems
1 teaspoon freshly ground black pepper
1/2 cup raw cashews
2 tablespoons sweet rice flour –whisked with 1/4cp veg stock
In a large pot sauté the onions in the oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and half the mushrooms; sauté for a few minutes more.Add the stock, herbs, pepper, and salt. Simmer for 15min. Add the cashews and sweet rice flour and simmer another 15min. With an immersion hand blender, blend until smooth and creamy. Add the other half of the chopped mushrooms and simmer 10 more min.
Nutribullet has come out with a blender that acts as scale, balancing out the ingredients for smoothies, juices, soups, dressings, just for you-based on your dietary needs! How it works. Purchase the #nutribulletbalance, download the app and plug in your diet. Updated and modern dietary lifestyle choices included such as Keto, Paleo, plant based and food restrictions. The app will tell you how many carbs, sugar content and calories as well.
Are you trying to lose those last 10lbs? Plug in your diet and manage your weight.
With Nutrition bullet balance have your Whole Health Everyday Chef clean, chop up ingredients and balance out your perfect smoothie made just for you.
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