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health chef julia

HEALTH COACH CHEF MEAL PREP HEALTHY KETO ORGANIC

ABOUT ME

I am Health & Wellness Consultant, Private Chef, and Restaurant Owner. I develop and implement programs for both individuals and organizations creating road maps to wellbeing and wellness that facilitate client goals and vision.

I teach workshops and classes all over NYC in Health, Wellness, Cooking, and Reiki. My years as a hands on Executive Chef and Restaurateur in NYC have really allowed me to develop a very unique prospective. I develop programs based on client needs including ease of movement, increased mobility, pain and stress-reduction, weight loss, fitness, lifestyle education and implementation as well as sustainability in daily schedule and self-care protocols.

It's a timeless, exhausting, and frustrating struggle. You're with a friend or your significant other and you're both so hungry you start to wonder what the other person would taste like with a little ranch. -

The timeless question “what should we order, or get for lunch?” What is your favorite go to lunch spot? Is there something you Meal Prep every week as your go to lunch? Does someone have a time limit? Do you have transportation? Are there good options within walking distance? What neighborhood in nyc do you work at and is there a great lunch option? What healthy influencers do you follow for lunch #inspo ? -

Stay tuned because in February I will be doing a series where we will be answering all the questions! Stay tuned for more info to come! #whatsforlunch #healthchefjulia

NATIONAL KOMBUCHA DAY!! •
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Fermented bites are my favorite! I love pairing foods with some booch! Here is my favorite Grilled Veggie Banh Mi Sandwich with Mango Coconut Kevita Kombucha!
VEGETARIAN BANH MI SANDWICH WITH SRIRACHA MAYONNAISE:
— 1/2 cup rice vinegar
— 1/4 cup water
— 1/4 cup sugar
— 1/4 cup carrot (about 1/2 of a carrot), peeled and cut into matchstick slices
— 1/4 cup white daikon radish (about 1/2 of a radish), peeled and cut into matchstick slices
— 1/4 cup thinly sliced red onion, (about 1/2 of a red onion)
— 3 tablespoons olive oil — 1/2 of a zucchini grilled thinly sliced — 1/2 red pepper grilled — 1/2 bunch asparagus grilled — 1/2 eggplant cut length wise grilled — handful of cilantro sprigs
— 2 tablespoons lemon juice
— 2 tablespoons yellow or white miso – I used a yellow chickpea miso
— 2 cloves garlic, minced
— 1 baguette
— paleo primal kitchen mayo — 2 tablespoons sriracha
— 1/2 teaspoons tamari 📸 @dianadaviscreative

Perfectly Grilled Tuna Steak! •
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MARINADE —
3 tablespoons reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons vegetable oil; more for brushing pan
1 garlic clove, minced
½ teaspoon sugar
½ teaspoon freshly ground black pepper
¼ teaspoon salt
4 6-ounce tuna steaks, 3/4 to 1 inch thick .
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DIRECTIONS —
Marinate for 30 minutes. Wipe marinade off and place on hot grill pan 2 mins on one side. Start by placing the steak so that is gets grill marks at 11pm. After 1min rotate the tuna steak to 2pm. Then flip for one more minute! And boom! The perfectly grilled tuna steak with grill marks. Should be raw and pink in the middle. .
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Enjoy!

CHICKEN UNDER A BRICK
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I love this recipe! Your chicken looks bomb! Give it a try!
It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all tend to leave you with chicken dry and not crispy. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. Wrap the brick with foil and place on top of chicken. Follow recipe below! —

INGREDIENTS
Yield: 1⁄2 Chicken, 2 servings
1 1⁄2 pounds chicken (1⁄2 medium), backbone removed
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil —

DIRECTIONS
1. Heat convection oven to 400° F.
2. Season chicken with salt and pepper.
3. Heat oil in 10-inch sauté pan over high flame. When oil is hot but not yet smoking, add chicken, skin side down. Place foil covered brick on top of chicken. Sear for 5 minutes.
4. Transfer pan to oven and cook for 20 minutes. Remove from oven and remove brick.
5. Turn chicken skin side up, and carefully pour off excess fat.
6. Transfer pan back to oven for additional 5-10 minutes, with fan turned to high.
7. Serve immediately.

I’ve decided I’m David from @schittscreek “ Yeah, funky is a neon t-shirt you buy at an airport gift shop next to a bejeweled iPhone case. This is luxury.” - David

@_kellimason_ your the #moira to my #David ❤️ I can’t hold in the laughter! Laughing not only eases stress, promotes social bonding, and lowers blood pressure, it may also boost your immune system. So bring some humor into your life! #healthylifestyle go to @limitlesshairdresser podcast and listen to my episode with @_kellimason_ all about health and wellness in 2019! 📸 @dianadaviscreative

Nearly a third of commercial fisheries globally have already collapsed. We are simply taking the fish out of the oceans faster than they can reproduce. We are simply consuming fish at rates that are too high to be ecologically sustainable. There is an urgent need to work at all levels to drive commercial fisheries owards sustainability while improving the management of the world’s small-scale fisheries and aquaculture practices. Look lower down the food chain. If you are going to eat fish, consume the small ones. The anchovies, the herring; the bottom of the food chain. Ask your grocer where they source their fish. This recipe was done with flounder. But can be made with any white flaky fish.
Recipe below ⬇️ 🐟🐟🐟🐟🐟🐟🐟🐟🐟 FLOUNDER ROULADES
Yield: 8-10 portions

INGREDIENTS:
3 tablespoons olive oil, divided
2 ounces yellow onion, small dice
8 ounces zucchini, seeded and grated
2 tablespoons gluten-free bread crumbs
2 teaspoons capers
3 Roma tomatoes, concassé
8-10 flounder filets, seasoned with salt and pepper 1 tablespoon olive oil
4 tablespoons butter, cut into small pieces
1⁄4 cup white wine
4 sprigs thyme

DIRECTIONS:
1. Preheat conventional oven to 375 F.
2. Heat 2 tablespoons oil in 12-inch sauté pan. Add onions and sweat until tender. Add
zucchini and cook for 1-2 more minutes.
3. Transfer onion/zucchini mixture to bowl and stir in breadcrumbs, capers, and tomatoes.
4. Place fish filets on cutting board presentation side down. Divide filling mixture into even portions among filets.
5. Roll filets and transfer to baking dish drizzled with remaining 1 tablespoon olive oil (seam side down).
6. Sprinkle butter and wine in pan along with sprigs of thyme.
7. Bake for 20 minutes.
Recipe by: @naturalgourmetinstitute Made by : #healthchefjulia

Fail Proof Formula For The Best Veggie Burger... What is your favorite veggie burger combo? Share below ⬇️ 🍔Ingredients:

STANDARD INGREDIENTS
* 1 medium onion, diced
* 1-2 garlic cloves
* ½ teaspoon salt
* oil for cooking (e.g. olive oil, coconut oil, peanut oil)

2 CUPS VEGETABLES, FINELY DICED OR CHOPPED (PICK 1-3)
* sweet potatoes
* beets (golden or red)
* carrots
* mushrooms
* spinach
* kale
* corn
* squash
* broccoli
* cauliflower
* artichokes
* zucchini
* bell peppers

1 CUP COOKED GRAINS (PICK 1)
* millet
* quinoa
* bulgur
* rice
* buckwheat

1½ CUPS COOKED LEGUMES, LIQUID RESERVED (PICK 1-2)
* canned beans (e.g. black, pinto, cannellini, kidney)
* lentils (red or green)
* chickpeas
* soybeans
* mung beans
* adzuki beans
* black eyed peas

½ CUP FLAVOR/TEXTURE BUILDERS (PICK 2)
* fresh herbs, finely chopped (e.g. cilantro, basil, dill, parsley, thyme, sage, chives)
* scallions, thinly sliced
* chopped nuts (e.g. walnuts, almonds, pecans, cashews)
* chopped sundried tomatoes
* chopped olives
* flax seeds
* chia seeds
* sesame seeds
* mashed avocado
* unsweetened nut butter (e.g. peanut, almond, cashew)
* tahini

3 TEASPOONS SPICES (PICK 2-4)
* cumin
* chili powder
* smoked paprika
* cayenne powder
* Italian seasoning
* black pepper
* fennel
* oregano
* curry powder
* coriander
* cinnamon
* turmeric
* citrus zest

½ CUP DRY BASE (PICK 1)
* ground oats
* cornmeal
* bread crumbs
* panko
* almond meal

Tune in for health and wellness series month on @limitlesshairdresser podcast my episode is going live tomorrow! Learn all about food combining, wellness trends for 2019, celery juice, CBD Oil, and my go to wellness hacks! -

Earlier this year I had the pleasure of traveling with @_kellimason_ through the mid west teaching stylists how to stay healthy during hectic work schedules. After working myself to the bone and giving myself shingles I really learned the importance of #selfcare . Here are 5 tips I for a healthy low maintenance self care routine. 💥Daily Health Tips To Live By! 💥

1. Laughter
Laughing not only eases stress, promotes social bonding, and lowers blood pressure, it may also boost your immune system. So bring some humor into your life!
2. Don't Skip Breakfast
Fiber in the morning means less hunger late in the afternoon, when you're most likely to feel tired and gorge yourself on sugar. My morning dose comes from steel-cut oatmeal, chia pudding, over night oats, usually mixed with raisins, walnuts, and flaxseed oil. An early start on eating also keeps your metabolism more active throughout the day.
3. Sleep
7/8 hours of sleep a night not only helps you live longer, but also lowers your stress, sharpens your memory, and reduces cravings for pants-splitting foods. Set a bedtime on your phone and stick to it. Also charge your phone in a different room so you are forced to get up and turn off the alarm and not hit snooze!
4. Taste the Colors
Foods with bright, rich colors are more than just nice to look at. They're also packed with flavonoids and carotenoids, powerful compounds that bind the damaging free radicals in your body, lowering inflammation. (Sadly, skittles do not count.) Eat nine fistfuls of colorful fruits and vegetables each day and you'll reap the benefits without having to give up other foods. Remember to buy organic when possible especially the dirty dozen ( Strawberries, Spinach, Nectarines, Apples, Pears, Cherries, Grapes, Celery, Tomato, Peppers, Potatoes)
5. Water Water Water
Stay Thirsty Ladies -Water helps, your complexion, flushes out toxins, bloating, helps fight colds, increases brain power, & more. 📸 @dianadaviscreative

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Face Masks and 5 Other Ways to Use an Overripe Avocado

avocado, #feedyourbody #healthyfoods #eatgoodfeelgood #healthyrecipe #cravingsatisfied #foodsforthought #balanceddiet #foodforfuel #livetoeat #foodforfuel #justeatrealfood #eatingwell #nutrientdensegoodmoodfood

If you’re trying to reduce food waste and have a few overripe avocados sitting on your counter, there are a number of recipes you can use them in — both food-related and not. One chef shares six of her favorite ways to make use of this fruit.

5 Reasons I Went Dairy-Free — And the 7-Day Meal Plan That Helped Me Do It

What happens when a personal chef and self-proclaimed foodie decides to ditch dairy? One woman explains why she said finally said farewell to Camembert and cream — and discovered some pleasant surprises.

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ZUCCHINI CORNBREAD

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INGREDIENTS

1/2 cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar

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ALMOND TURMERIC BANANA BREAD

INGREDIENTS

3 medium ripe bananas
1 tsp pure vanilla extract
1 tsp almond extract
1 egg (or sub 1 chia or flax egg)
3 Tbsp coconut oil, melted
1/2 cup organic cane sugar or maple syrup

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crispy, organic, vegan, gluten free, whole30, paleo, keto, kale, healthy

CRISPY KALE

crispy, organic, vegan, gluten free, whole30, paleo, keto, kale, healthy

INGREDIENTS
1 bunch organic Lacinato Kale
2 cloves of Garlic finely chopped
2 cups Refined Coconut Oil
2 Tsp Celtic Sea Salt

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crispy, organic, vegan, gluten free, whole30, paleo, keto, kale, healthy

JULIA'S DOPE AVOCADO TOAST

Key thing is amazing fresh bread! Great fresh bread is sometimes cheaper than crappy super market bread. It has less pesticides, less preservatives, and tastes 100 times better. One of the biggest problem with modern grains is that they aren’t the same as they used to be a few hundred years ago… or even a few decades ago! And grains consumed in the U.S. aren’t the same as the grains eaten in other countries… especially when it comes to wheat.

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