Prepare for a Healthier Year Ahead with Celebrity Chef Daniel Green’s Delectable Recipes and Waistline-Friendly Tips for a Taste Sensation that Won’t Disappoint
Prepare for a Healthier Year Ahead with Celebrity Chef Daniel Green’s Delectable Recipes and Waistline-Friendly Tips for a Taste Sensation that Won’t Disappoint.
Each month, Celebrity Chef Daniel Green brings us lots of great recipes to try, including mouthwatering dishes featuring Daniel Green Recipes. Always with a healthy kick, keep your eye out for them.
The dreaded New Year’s resolution: Dry January, hitting up a new gym, and promising to eat well. Yuck!
Sadly, it does not last too long. So, this year let’s make a few tweaks that we can commit to, and actually see some long-term results.
Daniel Green Chef himself lost 65 lbs many years ago, which was the reason he went into the food industry. He lost it slowly, but it stayed off.
He wanted to show people the great food you CAN have, rather than great food you can’t have. In today’s world, we know that carbs are bad and that we can have good fats. Don’t overdo those good fats, though, as you still want to limit them. The carbs are the key to your weight loss.
Like his book on the paleo diet, “Monday to Friday,” Daniel Green wants you to follow this. Most diets won’t tell you to have a day or two off. It’s important to have a cheat meal or cheat day. Not only will you never feel like you can’t have something, but you may not enjoy those cheat days as much as you think you will.
Celebrity Chef Daniel Green Recipes:
Carbs and sugar don’t make you feel great. So you may enjoy this new lifestyle more than you think .
So a simple rule of thumb:
Take away wheat, rice, potatoes and sugar.
Protein, fruits and veg are the key.
Now let’s get creative
If I could pick 3 hero ingredients to have and make a satisfying meal plan, that’s low-carb, it would be:
Smoked salmon
Avocado
Cauliflower
‘Scottish Smoked salmon timbale with avocado mousse’
This is a great lunch.
Serves 4
1lb Scottish smoked salmon
2 ripe avocados
juice 1/2 lemon
salt and pepper
1/4 cup nonfat plain Greek Yoghurt
garnish with 2 long chives and a slither of lemon over a little salad leaves
In each ramekin or mould, line the almond with plenty to fold over after you add the mousse
to make the mousse, blend the lemon juice, yoghurt and avocado until smooth, place into the ramekin or mould and and wrap, then take out the mould.
Paprika Roasted Cauliflower with Cashew dressing on avocado puree
Wedge of cauliflower oven roasted with Himalayan salt, until golden brown. Creamy cashew dressing with avocado oil, on a bed of avocado puree, veg broth, avocado and bail, served with chopped chives and chilli slices
250g cauliflower (slice the whole cauliflower into large slices )
¼ avocado
88g veg broth (cold)
30g paprika
44g olive oil
Salt and pepper
Chives
Chili
Toss the cauliflower in olive oil, then place on a baking tray. Season and sprinkle half the paprika. Cook at 425 deg for 15-20 minutes, turn, add the remaining paprika, season more and cook for another 10-15 minutes.
Puree the avocado and broth until smooth, serve under the cauliflower. Top with some cashew butter, chopped chives and chilli slices. Dot some chilli oil around the plate.
cashew butter
makes 2 cups
680g roasted cashews
44g coconut oil
pinch salt and pepper
In a food processor, blend the cashews, make into crumbs then set the food processor for about 5-8 minutes scraping down the sides and allowing to form into the butter.
Now add some salt and pepper and the oil and blend one more time. The oil will thin it out a little.
For more great recipes from Celebrity Chef Daniel Green, keep your eye out for next month’s edition. It’s a real treat!
