Archive | Tony the Chef

  Yummy Pork Loin, thanks to flickr user Joshbousel 4 to 6 servings   2 trimmed pork tenderloins, about 2 pounds 2 cups shredded, unsweetened coconut flakes 4 scallions, washed Olive oil, for cooking Kosher salt and freshly ground black pepper, to taste       Coconut milk in the making. (Thanks to flickr user…

A good way to eat (or drink) some coconut after reading Christie’s article. A delicious way to enjoy some coconut. Thanks flickr user Mel B. Ingredients: 1 ½ cup ice ½ cup diced honeydew melon 2 oz. honey 2 ounces coconut cream (Coco Lopez) 2 ½ ounces brewed and chilled green tea 10-15 fresh mint leaves…

Below is the first of Tony the Chef’s targeted recipes for different metabolic typologies. These recipes accompany Patti the Nutritionist’s dieting guidelines, which we will be releasing in pieces of the next couple of months. For now, enjoy the food and soon you will learn how to integrate this recipe into a larger framework for…

Chicken Salad Sandwich, thanks to Flickr User Rick 4 cups grilled boneless/skinless chicken, finely diced (pasture-raised if possible) 1 celery stalk, finely diced ¼ cup red onion, finely diced ¼ cup English cucumber (seedless), finely diced 1/8 cup California raisins (organic) 2 tablespoons chopped cilantro or flat leaf parsley 2 cups regular plain yogurt (raw…

Nutrition Wonderland would like to introduce you to a new column we will be featuring from time to time on the website called, Tony the Chef.  A long time friend, Tony will be sharing his thoughts to help you understand what the world of food looks like from the inside of a busy commercial kitchen.  The…