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 Today.com, 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
Ingredients
- 4 cup vegetable broth
- 2 cups organic rolled oats (gf preferred)
- 1/2 diced yellow onion
- 1 small/medium diced green bell pepper
- 1 small diced red bell pepper
- 1 cup cherry tomatoes, quartered (approximately 12-15)
- 1/2 TBS garlic powder
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp Himalayan pink sea salt
- 1/2 tsp black pepper
- 1 tbs Tahini
- 1/2 tsp ACV
- Oil, or more broth, to sauté
- Optional Garnish- cilantro, cherry tomatoes, avocado
Instructions
- Put the broth and 1 cup of water and the oats into a saucepan and put it over medium heat, covered.
- 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.
- Add the tahini and ACV, and stir to coat, then add the spices. Heat for 1 minute.
- Add the quartered tomatoes, using the juice from the tomatoes to scrape the bottom on the pan and mix the flavors together.
- 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.
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups grated carrots (about 2 large)
- 2 cups thinly sliced purple cabbage
- 3 green onions, white and green parts sliced
- 1 cup packed mint leaves, chopped (cilantro works too)
- 1 cup packed basil leaves, chopped
- 1 jalapeño or serrano pepper, seeds removed, minced (optional)
- 1/2 cup roasted peanuts, chopped
Dressing
- 1/4 cup extra-virgin olive oil
- 1/3 cup fresh lime juice (2 to 3 limes)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon fish sauce (optional)
- Here is a fool proof method to cook quinoa. In a medium saucepan over high heat, bring to a boil 1 ½ cups water and the quinoa. Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
- Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
- Once the quinoa is cool, and the carrots, cabbage, onion, mint, basil, and pepper (if using) to the bowl and toss to combine. Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
- Top with the peanuts. Chill in the fridge for a least 1 hour or until ready to serve.
- This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.
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
Ingredients
- 1 medium avocado
- 1/2 cup coconut milk
- 1 tbs honey
- 1 tbs coconut oil
- 1 tbs cacao powder
- 8 mm drops of peppermint
Toppings
- 1 tsp hemp seeds
- 1 tsp ground flax seeds
Directions
- Cut avocado in half
- Discard pit and place avocado meat into a high-powered blender or food processor
- Add in milk, honey, mint, coconut oil and cacao powder
- Mix until all is smooth and well blended
- Top with flax and hemp seeds
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
Ingredients:
- 5 eggs
- ½ cup asparagus, cut into small rounds
- ½ cup broccoli florets, cut in pieces
- ½ cup soy chorizo, crumbled.
- ¼ cup sliced cremini mushrooms
- 1 shallot diced
- ¼ cup extra virgin olive oil
- ¼ goat cheese, crumbled
- ½ avocado, sliced
- ½ cup arugula
Method:
- Preheat oven to 350.
- In a small bowls, beat the eggs. Set aside.
- In a 9-in non-stick pan, add the olive oil and soyrizo and cook on medium until the soyrizo is browned and slightly crispy.
- Add asparagus, shallots, broccoli, and mushrooms to pan and let cook for 3 minutes.
- Once it’s all been sweated and is cooked, remove from heat, distribute vegetables across bottom of pan in a single layer.
- Add the eggs. Top with crumbled goat cheese.
- Bake for 8 minutes or until eggs rise.
- Remove from oven and top with sliced avocado and arugula. Drizzle with olive oil and serve!
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 www.ming.com.
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
Ingredients
- 2 Bings
- 1 jalapeño
- 1 cloves of garlic, minced
- 1 tomato, diced
- ½ white onion, small dice
- 2 tablespoons cilantro, minced, save a few leaves for garnish
- 1 egg
- 1 avocado
- 1 lime, cut in wedges, juice ½ of them, leave the other half for garnish
- Kosher salt and freshly ground pepper
Instructions
- Cook the Bings per your preferred cooking method.
- 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.
- 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.
- Mash the avocado and season with salt and pepper.
- 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)
Ingredients:
- 4 slices bread, crust trimmed off
- 2 slices vegan cheese of your choice
- 1/2 cup vegan eggs
- 2 green chilies chopped
- 2-3 tbsp fresh coriander chopped
- 1/2 small/medium red onion – diced & sautéed for about 8-10 minutes
- 1/2 tsp cumin seeds – ground roughly in mortar & pestle
- salt to taste
- 1 tbsp vegan butter of your choice
- 1/4 wedge of lemon
- chaat masala (optional)
- spicy maple syrup – I used Bushwick Kitchen
- ketchup of your choice for serving
Direction:
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
Ingredients
- 8 poblano peppers
- 1 bag extra-crisp tater tots
- Salt and pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 3 cloves garlic, grated or chopped
- 1 cup fire roasted frozen corn kernels
- 1 cup Mexican crema or crème fraiche
- 1 cup shredded Asadero or Monterey Jack or mozzarella cheese
- 10 eggs
- 2 teaspoons chipotle Tabasco or jalapeño Tabasco
- 2 tablespoons butter
- 4 scallions, thinly sliced, both whites and greens
- A handful of cilantro leaves, chopped
- 12-15 small flour tortillas
Preparation
- Place peppers on a foil-lined baking sheet and char evenly under broiler to blacken. Next, place peppers in a bowl and cover. Let them cool. Peel, halve lengthwise, seed, and stem the peppers. Slice the peppers to make about ½ inch thick pieces.
- For the tots, preheat the oven to 435 F or according to the instructions on the package. Line a rimmed baking sheet with parchment paper and spread the tots in a single, even layer. Bake for 25 minutes or until crisp. While the tots are baking, mix about 1 teaspoon salt, ½ teaspoon black pepper, cumin, and coriander in a ramekin. When tots come out of oven, sprinkle evenly with seasoning.
- Heat a medium- to large-sized skillet over medium to medium-high heat with olive oil – 1 turn of the pan. Add the onion and season with salt and pepper. Cook until softened, about 5-6 minutes. Add garlic and peppers and toss to combine. Then add the corn to heat through. Add the crema and stir to mix. Then add the cheese and turn with a spatula to melt. Lower the heat and cover to keep warm.
- Whisk up the eggs. Add salt and pepper to taste. Add the hot sauce.
- Heat a large non-stick skillet over medium-high heat. Melt the butter, and when it foams, add the eggs, and cook to desired doneness. Top with scallions.
- Blister and soften the tortillas over an open flame or in a dry stainless-steel skillet over high heat.
- To build one taco, fill with rajas con queso, top with tots, add eggs and cilantro, and serve.
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
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