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7 Celebrity Chef Share Recipe to Kick Start 2021

Adopting healthy Living in 2021 is a noble undertaking. Losing or gaining weight, or eating better requires some planning. So here we are to help you get ready and save these healthy recipes to kick off your 2021. We got in touch with the 7 Celebrity Chef to help us craft recipes idle to Kick Start 2021.

So here they are,

Suzi Gerber

A renowned vegan chef! She has worked with Whole Foods, Sysco, BGood, Pressed, Prestige Hospitality, Roots, Scotland Food and Beverage, the ACLU, and Divine Diets just to name a few. She has been seen on NBC 10 Boston, NBC Washington, Fox Denver, WFLA and in, Real Simple, Shape, WSJ, Girl’s Life, Men’s Fitness, Chowhound, Livestrong, Veg News, Edible Arrangements, Prepared Foods, QSR, Supply Chain, Restaurant Management, Eat This, Not That, and many more! She has also just released a stunning new cookbook Plant-Based Gourmet!

Savory Oatmeal



  1. Put the broth and 1 cup of water and the oats into a saucepan and put it over medium heat, covered.
  2. While the broth-oats mixture heats, heat a pan with a small amount of oil or more broth, then sauté the onions until they start to brown.  Then add the peppers and sauté until tender.
  3. Add the tahini and ACV, and stir to coat, then add the spices.  Heat for 1 minute.
  4. Add the quartered tomatoes, using the juice from the tomatoes to scrape the bottom on the pan and mix the flavors together.
  5. Uncover the oats and stir in the savory sauté mixture and cook until the broth is completely absorbed into the oats and they are tender.

Suzi’s Recipe for 2021

Ditch the sugar and dig into a comfort classic reimagined in a savory bowl packed with superfoods. Warm and filling for the winter, the turmeric, cumin, and garlic have anti-inflammatory and anti-microbial properties that will ease the aches of winter and give the immune system the support it needs this season. Oatmeal is an amazing source of fiber and pre-biotics, and the combo of veggies, herbs and seasonings is packed with vitamins and minerals which will keep you at peak performance all day. Stay full, longer, and for less calories!

 Shalane Flanagan:  

She’s a four-time Olympic runner, has written two NYT best-selling cookbooks, and helps encourage everyday athletes to get out and exercise and enjoy good food and beer through the Dogfish Head Run Club.

Thai Quinoa Salad

This is the salad Shalane made on a near weekly basis while training for the 2017 NYC Marathon and 2018 Boston Marathon.



Gluten-free / Vegan: omit the fish sauce.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. 

Chef Via Melissa 

A certified Culinary Nutrition Expert (CNE), Nutritional Chef and certified Nutrition & Wellness Counselor (CNWC) based out of NY. She is the author of “Let’s Dine IN: Healthy Recipes & Tips To Minimize Your Shopping Trips” (2020), and the owner of Via’s Kitchen, a personal chef and catering company that focuses on clean, allergen friendly food. Her services include event catering, dinner parties, cooking classes, live demos, and recipe development. Her passion as a chef is to create healthy dishes with a modern twist using the cleanest of ingredients while focusing on nutrition, flavor and presentation with an emphasis on gluten and dairy free cuisine.

Chocolate Mint Mousse 

Prep Time: 5 minutes

Cook Time: 0 minutes

Serves 2




Why the recipe is a great option: 

This breakfast is loaded with nutrition, and takes less than 5 minutes to prep. Because it is raw, you have more enzymes when digested, giving you more energy output after eating. They are also high in healthy fats that help to balance your blood sugar. When adding ingredients like hemp seeds, it keeps your brain alert and your stomach satiated. Lastly, mint is very refreshing and a great herb to have in the AM for awakening. 

Chef Jose Garces

After graduating from Kendall College’s School of Culinary Arts, Garces worked in top-rated professional kitchens from Spain to New York City before moving to Philadelphia in 2001. He has since emerged as one of the nation’s leading chefs; owning and operating over a dozen restaurants, a thriving event/catering division and non-profit organization as well as a 40-acre organic farm in Bucks County, PA. Chef Garces is also the author of two cookbooks, The Latin Road Home and Latin Evolution.

Veggie Frittata



Why the idle to kick start 2021:

“This is one of my favorite recipes to make for breakfast or brunch. It’s quick, filling and delicious, all while being healthy and packed with nutrients. It’s infinitely customizable; you can use any combination of vegetables. It’s a great way to use up veggies in your fridge.” 

Chef Ming Tsai

Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Massachusetts, BABA at the Yellowstone Club in Big Sky, Montana and the founder of his new CPG brand, MingsBings. An Emmy Award-winner, Ming hosts PBS-TV’s Simply Ming, now in its seventeenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming’s Master Recipes, Simply Ming One-Pot Meals and Simply Ming In Your Kitchen.  Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently the Chairman of the National Advisory Board. For more visit

Did you know watercress contains 1.5x the amount of vitamin C compared to the average leafy green and that MingsBings are packed with other anti-oxidant friendly vegetables like red onions and shiitake mushrooms?

Eat Well with Ming



  1. Cook the Bings per your preferred cooking method. 
  2. While the Bings are cooking, prepare the Pico de Gallo. Cut the jalapeño in half. Mince half of it (you can remove the seeds if you like it less spicy) and thinly slice the other half. Combine the garlic, mince jalapeño, onion, cilantro and lime juice. Season with salt and pepper and set aside. 
  3. Meanwhile, cook the egg. In a non-stick sauté pan, cook the egg until the white is fully cooked, but the yolk is perfectly runny. Season with salt and pepper. 
  4. Mash the avocado and season with salt and pepper. 
  5. To plate, cut the Bing on the diagonal. Place the avocado on top. Lay the egg on the avocado and garnish with the Pico de Gallo and remaining cilantro. Add the remaining lime wedges for garnish and enjoy!

Why I love this Recipe: 

I love this because it’s perfect for any meal, breakfast, lunch or dinner and it’s so easy. It’s full of protein and packed with flavor from both the Bings and the egg. I also love that you can either make this for one or two people or serve to a house full of people. Make a platter full of Bings and a bunch of eggs if you have a house full of people or make one or two Bings and one or two eggs if you are going solo. 

Chef Priyanka

Priyanka Naik better known as Chef Priyanka, is a self-taught Indian vegan cook. She is a Food Network champion (Cooks vs Cons Season 5 Episode 12 WINNER), Quibi Dishmantled Winner, and have travelled to nearly forty countries – all attributing to her culinary vision and original recipes!

Vegan Indian Stuffed French Toast

(serves 2)



1. To Prepare the batter, in a shallow and wide bowl, use a fork to mix eggs, chillies, coriander, onion, cumin seeds and a pinch of salt. Set aside. Place a slice of cheese in between two slices of bread. Carefully dip into the egg mixture until generously coated on all sides – making sure to dip and coat all side. Set aside on a parchment lined plate. Repeat for other slices.

2. Heat a medium non-stick skillet over medium-high flame. Put in about 1 tsp of the vegan butter. Once melted and bubbly, add in the french toast. Slightly lower heat, because you want to achieve a nice golden-brown crust, but also melt the cheese in between. Cook about 2-4 minutes on each side until golden brown and cheese is melty. Remove and repeat with second french toast.

3. Place on a platter, and while hot immediately squeeze some fresh lemon juice, sprinkle on chaat masala (if using) so it sticks to the french toast. Serve drizzled with spicy maple syrup and some ketchup on the side.

Why it’s a great option?

Indian Stuffed French Toast is my vegan re-make of a breakfast that my Mama (uncle) used to make us at my Maa’s bungalow when we visited India every year. It is spicy, fluffy, healthy and is made with eggs.

Chef Priyanka on Instagram

Chef Rachael Ray

An American television personality, businesswoman, celebrity cook and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and the Food Network series 30 Minute Meals.

Recipe for Breakfast:

Rajas con Queso Breakfast Tacos

Serves 4



Good Choice:

These breakfast tacos served with peppers in cheese sauce with eggs and tots are great to kick start the day!

Rachael Ray on Instagram

Must Try Recipes to Kick Start Your Day.

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