Archive for the 'Healthy' Category

Sports Nutritionist, Dave Ellis, RD, CSCS, talks about the importance of antioxidants, non-protein calories, and protein diversity to fuel athletes for performance. With CIA Scott Samuel, they prepare a Breakfast Burrito with Spicy Black Beans, Scrambled Eggs, Avocado, Brown Rice and Salsa Verde in a Whole Wheat Tortilla.

Go to recipe: http://www.ciaprochef.com/eggs/BreakfastBurrito/

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Amy Campbell, MS, RD, LDN, CDE is an experienced health, nutrition and diabetes educator. With CIA Scott Samuel, they show us a tasty recipe that fits with recommendations for diabetes, metabolic disease, and blood sugar management: Baked Egg Muffin Cups with Black Beans, Roasted Peppers, Tomato, Quinoa, Swiss Chard and Ricotta.

Go to recipe: http://www.ciaprochef.com/eggs/EggMuffinCups/

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Karen Buch, RDN, LDN, discusses the importance of eating a balanced protein-packed breakfast to give the body’s metabolism a kick-start. With CIA Scott Samuel, they prepare a Mixed Vegetable Frittata.

Go to recipe: http://www.ciaprochef.com/eggs/fritatta/

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Many healthy eating patterns supported by public health experts and health organizations pair together plants and lean proteins. Tia Rains, Ph.D., Senior Director of Nutrition Research & Communications at the Egg Nutrition Center with CIA Scott Samuel show us this healthful recipe: Bacon Sautéed Swiss Chard and Kale with Peppers, Tomatoes, and a Poached Egg.

Go to recipe: http://www.ciaprochef.com/eggs/GreenswithPoachedEgg/

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Kathleen M. Zelman, MPH, RD, LD discusses the Mediterranean diet, which research has associated with heart health and longevity. Together with CIA Scott Samuel, they prepare a healthful and delicious Mediterranean Cobb Salad with Preserved Lemon Dressing.

Go to recipe: http://www.ciaprochef.com/eggs/CobbSalad/

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This Asian stir fry features three types of beans: black beans, green beans, and a black bean sauce. While black beans aren’t a typical Asian stir fry ingredient, they are complemented perfectly with the rich and flavorful black bean sauce. Black bean sauce is made from fermenting black soybeans, a process that gives the beans a sharp, pungent, and umami-rich flavor. Recipe at: http://www.ciaprochef.com/northarvest/recipe13/

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With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chick peas, this pita pocket is filled with a hummus that Chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne. Recipe at: http://www.ciaprochef.com/northarvest/recipe14/

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Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients. Recipe at: http://www.ciaprochef.com/northarvest/recipe27/

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Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love. Recipe at: http://www.ciaprochef.com/northarvest/recipe18/

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Fresh grape juice with a hint of lavender soda is a refreshing beverage option. Omit the lavender for kids and add a splash of gin for the grownups. Recipe at: http://ciaprochef.com/grapes/recipe17/

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Chef Almir Da Fonseca prepares some chicken skewers marinated in a unique Tunisian spice blend of ginger, garlic, paprika, coriander, caraway seeds, red pepper flakes, and curry powder. Tunisia’s extraordinary flavors reflect the country’s Mediterranean, Arab, Turkish, French, and Berber cultural influences.

Recipe at: http://www.ciaprochef.com/canola/recipe30/

 

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make an American classic cake, the chiffon. Chiffon is a foam type cake that gets its light fluffy texture from using canola oil instead of butter as the fat.

Recipe at: http://ciaprochef.com/canola/recipe6/

 

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Chef Almir Da Fonseca prepares one of his favorite meals, Crab Cakes with a Warm Black Truffle Vinaigrette. He shows us techniques for bringing out the truffle flavor to its fullest and achieving the perfect crispiness on the crab cakes.

Recipe at: http://ciaprochef.com/canola/recipe17/

 

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CIA Chef Tucker Bunch shows us how to make a classic sandwich, the Cuban. The Cuban sandwich is a variation on a ham and cheese, and was originally created in cafes catering to Cuban workers in the early Cuban immigrant communities of Florida. The sandwich is made with ham, roasted pork, Swiss cheese, sour kraut, mustard, and canola mayonnaise.

Recipe at: http://www.ciaprochef.com/canola/recipe29/

 

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Chef Almir Da Fonseca prepares Savory Bacon Ricotta and Spinach Fritters that are sure to delight bacon lovers the world over. These fritters make for a great appetizer or small plate.

Recipe at: http://www.ciaprochef.com/canola/recipe21/

 

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Chef Almir Da Fonseca takes advantage of summer’s produce in this healthy dish of grilled vegetables. For added flavor, he marinates the vegetables in canola oil and herbs for 10 minutes, and finishes the dish with a drizzle of canola, Greek yogurt, shallot and garlic aioli.

Recipe at: http://www.ciaprochef.com/canola/recipe13/

 

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Mayonnaise

Chef Almir Da Fonseca shows us how to make mayonnaise. Mayonaise is made from an emulsion of pasteurized egg yolks, mustard, vinegar, lemon juice, canola oil, salt, white pepper and water. He shows us how to properly balance the flavors, and how to reach the perfect texture for a stable emulsion.

Recipe at: http://www.ciaprochef.com/canola/recipe14/

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Vichyssoise is a classic soup traditionally made of puréed leeks, onions, potatoes, cream, and stock. Chef Almir Da Fonseca layers unique flavors and textures in the soup by adding parsnip to the puree and topping the soup with apple horseradish oil and crispy roasted shiitake chips.

Recipe at: http://www.ciaprochef.com/canola/recipe16/

 

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Chef Almir Da Fonseca prepares a potato salad with a tasty and creative twist. He smokes the yukon gold potatoes over hickory for a woody, nutty flavor. He uses canola oil for the gribiche to make sure the subtle flavors of this dish shine.

Go to recipe: http://www.ciaprochef.com/canola/recipe11/ 

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.

Go to recipe page: http://ciaprochef.com/canola/recipe7/

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