Chef Maya Nahra Recipes
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Chef Maya Nahra Behavioral Nutritionist |
Coconut Flour Banana Bread
2 ripe bananas
1/2 cup coconut oil
3/4 cup honey
6 eggs, whisked
3/4 tsp. unrefined sea salt
3/4 cup coconut flour, sifted
1 tsp. vanilla extract
1 tsp. cinnamon
Pre-heat oven to 325 degrees F.
In a large bowl, sift the coconut flour. Add salt and cinnamon.
In a pan over the stove, add coconut oil and honey, then mash in bananas. Add vanilla. Remove from heat and add to the coconut flour bowl.
Lastly, add the whisked eggs to the mixture. Stir thoroughly.
Grease two small or one large loaf pans with coconut oil or non-GMO canola oil. Add batter and bake for 50 minutes.
Remove, cool a bit and enjoy with butter, lemon curd, fresh fruit, or cream cheese!
Roasted Red Beet Hummus
2 small or 1 medium-sized roasted red beets
2 cloves garlic, minced
2 Tbsp. tahini (sesame seed butter)
juice and zest of one lemon
1 Tbsp.ground cumin
1/2 teaspoon unrefined sea salt, plus extra if desired
1 can chickpeas (garbanzo beans)
1/4 cup olive oil
filtered water, if thinner consistency is desired
Place all ingredients in a food processor or blender. Pulse until well blended. Add more spice as desired.
Add more olive oil or water as necessary for desired thickness.
Serve with warm pita bread and fresh vegetables.
Homemade Coconut Whipped Cream
2 cans full fat coconut milk
1/2-3/4 cup organic cane sugar
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp cloves
1/8 tsp salt
Place the coconut milk in the fridge overnight, upside down. Open the can without shaking it.
Carefully pour off the top milk layer. You should be left with the fat on the bottom only.
Spoon the fat into a mixing bowl. Turn on low and add sugar, vanilla, cinnamon, cloves, and salt.
Turn mixer on high and whip until a whipped cream texture is reached, about 3-5 minutes.
Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon!
Farm Fresh Mini Frittatas
4 large eggs
1 cup milk or fresh cream
1/2 teaspoon unrefined sea salt
Assorted mix-ins (We used goat cheese, finely chopped spinach and sauteed diced sweet potatoes.)
Preheat oven to 350F. Grease about 10 molds of mini muffin pan.
Whisk together the eggs, milk/cream, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
Add about 1 tablespoons of mix-ins to each cup.
Bake the frittatas until they are puffy and the edges are golden brown, about 15 minutes. Loosen with knife and serve warm.
“The life you want with your food, your body, and yourself does not require a fight. Your struggle ends now.” -Maya
Maya is the leading behavioral nutrition expert helping the yo-yo dieter with the all-or-nothing mindset break free from the addicitive cycle, shifting the diet mindset. She is a registered dietitian, holistic nutritionist, and founder of My Intentful Life, a company whose mission is to help no less than 1 million women move out of the life of ‘pizza & cake’ or ‘carrots & celery’ and into their middle road to LIVE their authentic, true beauty and their extraordinary life.
Chef Maya Nahra
Behavioral Nutritionist
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Tuscan Green Olive Chicken
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Chef Owen May Chef with Benefits |
Ingredients:
2 tablespoons of olive oil
2 pounds boneless, skinless chicken breast, cubed
½ onion, thinly sliced
6 cloves garlic, minced
6 Roma tomatoes, diced
¾ cup green olives (pitted), chopped
1/3 pine nuts
½ cup feta cheese
1 box of whole wheat pasta (12 ounces), cooked according to package directions
1. Heat sauté pan; when pan is hot, add 2 tablespoons of olive oil and half of chicken.
2. Allow chicken to cook until it is brown and “releases” from the pan. Turn chicken and brown other side.
3. Remove chicken from pan and repeat steps 1 and 2 to cook other half. Remove from chicken from pan.
4. Add 1 tablespoon of olive oil to the pan and sauté onion until softened.
5. Add garlic and sauté for 30 seconds.
6. Add diced tomatoes and stir until softened.
7. Stir in chopped green olives.
8. Return chicken to the pan.
9. Sprinkle chicken-tomato mixture with pine nuts and heat through.
10. Season with salt and pepper to taste.
11. Top with feta and cover pan with lid to warm cheese through.
12. Place serving of pasta in the center of a plate and top with chicken-olive mixture.
Pairs Well With:
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| 2006 Barba Vigna Franca Mont -This red from the Abruzzo region of Italy is made from 100% Montepulicano grapes. It evokes flavors of minerals and dark cherries. |
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Herb Marinated Salmon
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Curt Dunham Lawrence Dunham Vineyards |
As see on Episode 18 "Sky Island"
Yield: 2 Servings
Ingredients:
1 Cedar Plank soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
Herbs (Rosemary, Thyme, Parsley sprigs)
1 cup water
1 cup dry red wine
Salt and pepper to taste
Procedure:
Place salmon in shallow baking dish or zipper bag
Add wet ingredients and herbs and marinate for 1 hour
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste
Mustard Brown Sugar Glazed
1 Cedar Planks soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
4 tablespoons Dijon Mustard
¼ cup brown sugar
Salt and pepper to taste
Spread thin layer of mustard on both side of salmon
Sprinkler on thin coating of brown sugar
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste
Serve with Lawrence Dunham Vineyards Grenache or Pinot Noir.
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Chocolate Banana Bundt Cake
This is how to make any quick bread fancy – cook it in a bundt pan!
Chocolate Banana Bundt Cake
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 eggs
6 bananas, mashed
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking soda
1/8 cup unsweetened cocoa powder
1 cup sour cream
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease 1 bundt pan and 1 small bread pan. In a mixer cream together butter and sugar. Add eggs, then stir in bananas and vanilla. Sift in flour, baking soda and cocoa powder, and mix well. Add in sour cream, chocolate chips and walnuts. Pour batter into the prepared pans. Bake in oven for 60 minutes or until a toothpick comes out clean. Let the cake rest for at least 20 minutes before turn out of pans.
I’ve paired this with a port. You can even pour it over and let the cake soak it up if you don’t want to drink it. See more pictures and other posts from me here.
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Flaming Kasseri Cheese
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Chef Janne Mahan Thermador |
Ingredients:
4-6 oz. Kasseri cheese
2 Tbsp. Metaxa or another brandy
Half lemon
Sliced baguette
Place 3/8” thick slices of cheese on an oven-going pan, skillet or pie plate. Broil in the Thermador oven on rack position 5 until cheese is soft and bubbles on the surface—7 minutes or so.
Heat the Metaxa in a pipkin on the cooktop and ignite; Pour over the cheese, swirling the pan to evaporate and burn the alcohol completely. Squeeze the lemon over the cheese and serve with thin slices of baguette: using a fork, cut off a bite of the cheese and place it atop each slice of bread. OPA!
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Candy’s ULTIMATE Gazpacho
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Candy Lesher Cooking Studio | Culinary Expert |
Cooking Studio AZ,
providing cooking classes for everyday people in a 5-Star setting, more
2 lbs tomatoes
1 lg shallot, unpeeled
6 cloves garlic, unpeeled
1 cup roasted red bell peppers (fresh roasted & peeled or jarred)
2 Tbs sherry vinegar
1 Tbs sherry
1/3 cup extra virgin olive oil
1-2 tsp sea salt (must be to taste)
½ tsp smoked Spanish paprika (optional – but really adds depth)
½ tsp black pepper, freshly ground
Pinch finely ground red pepper flakes, cayenne or Aleppo pepper flakes (optional, for spice lovers!)
1 yellow bell pepper, seeded and finely chopped
1 small cucumber, peeled, seeded and finely chopped
1 rib celery, finely chopped
1 Tbl freshly chopped basil (or if desired, mint)
2 tsp freshly chopped chives or scallions
1 tsp finely grated lemon or orange zest
2 Tbs extra virgin olive oil
2 cups fresh bread, cubed (preferably from a rustic-style loaf)
2-3 Tbs extra virgin olive oil
1. Preheat oven to 350 and place rack near the top of the oven. On a foil-lined baking sheet, roast tomatoes and shallot for 15 minutes on tru convection (or 375 in a standard oven). While roasting, heat a heavy skillet and toast garlic until papery skin is flecked with gold and garlic is fragrant. Remove tomatoes from oven and gently (with a large spoon) transfer to a ceramic or glass bowl to cool; shallot and garlic can be placed on a plate to cool and then peeled.
2. While tomatoes are cooling, toss bread cubes with a few tablespoons of olive oil and arrange on a parchment lined baking sheet. Bake at 350 until golden. Remove and cool. NOTE: If time is short, roast tomatoes and bread at the same time!
3. When tomatoes are cool, peel the skins off, working over a bowl to catch all the juices. Gently squeeze any remaining seeds into the bowl too. Place tomato “meat” into a separate bowl. Run the juices through a fine sieve to remove seeds and add to the tomatoes.
4. In a food processor or blender, blend tomatoes, roasted shallot, roasted peppers, garlic, sherry vinegar and sherry until almost smooth. Add in paprika and olive oil, processing briefly. Season to taste with salt, pepper and chile if desired. If possible, allow to set in the refrigerator for a few hours.
5. In a bowl, combine the finely chopped yellow bell pepper, cucumber, celery, basil, chives, lemon zest and 2 tablespoons of olive oil. Toss gently, cover and refrigerate until ready to use. When ready, taste the tomato mixture and adjust with additional seasoning if necessary.
6. To assemble, divide the cucumber mixture into the bottom of bowls or (my favorite). martini glasses. Pour the tomato mixture over the top and garnish with croutons and if desired, finely minced chives.
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Basic Chicken Stock
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield: 1 gallon
Ingredients:
5 pounds chicken bones
6 quarts of water
1 pound mire poix (1/2 pound onions peeled and cut 1 inch, ¼ pound carrots peeled and cut 1 inch, ¼ pound celery cut 1 inch)
1 sachet de spice (6 whole pepper corns, 6 parsley stems, 1 sprig fresh thyme, 1 bay leaf secured in a cheese cloth bag)
Directions:
Place the bones in a large stock pot and cover with the water. Bring to a boil and reduce to a simmer. Skim any “scum” that floats to the surface.
After 4 hours of gentle simmering and skimming, add the remaining ingredients and simmer for one more hour.
Strain through a fine mesh strainer into a container and cool in an ice bath (a sink filled with ice and water) until cool to the touch (70 degrees).
Cover and refrigerate or divide into smaller containers and freeze.
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Cornish Pasties
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Candy Lesher Cooking Studio | Culinary Expert |
providing cooking classes for everyday people in a 5-Star setting,
Presents: Candy Lesher’s Updated Cornish Pasties (Stuffed Breads)
Makes 6.
Ingredients: 
Basic Yeast Dough
4 cups all-purpose flour
1 teaspoon (scant) yeast – Red Star is my favorite
1 ¼ cups warm water (110 degrees)
2 teaspoons kosher salt
¼ cup olive oil
Directions:
1. Place 1 cup of the flour and yeast in a large bowl. Whisk in water and let stand for 10 minutes, or until very bubbly.
2. Whisk in salt and oil. Stir in remaining flour, adding additional flour if needed to form a soft but not sticky dough. Knead 10 minutes by hand, 5 minutes if using a mixer.
3. Turn dough out into a large, lightly greased/oiled bowl, turning dough once to coat. Cover with plastic wrap and let sit in a cool spot (65-70 degree) until doubled, approximately 2 hours.
4. Punch dough down and evenly divide into 6. Roll or pat into an 8-inch circle. Place a tablespoon of “sauce” into the center. Top with cheese, then meat (if desired), then veggies, being careful not to overfill.
5. Pull up two opposite sides and pinch together at the top. Pull up the two remaining sides and pinch just the top. Gather the remaining dough and pinch into the top, sealing it completely.
6. Place in a lightly greased muffin tin, seam side down. Repeat with remaining dough. Brush lightly with egg wash if desired (1 egg beaten with 1 tablespoon water); you can also sprinkle the top with colorful seeds (white and black sesame seeds) or large-crystal salt.
Sauce Suggestions:
Pasta sauces; pesto; aioli; olive or vegetable tapenades; herbed butter (chilled)
Filling Suggestion:
Raw or roasted bell peppers; raw or cooked onions: raw or cooked mushrooms; sliced olives; chopped artichoke hearts; pickled vegetables; variety of sausages; lunch meats (like ham); leftover roasted or grilled meats; variety of cheeses (mozzarella, havarti, provolone, jack, etc).
Pairs Well With:
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| Cabernet | Merlot |
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2 Tone Potato Pancakes
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Makes 30-40 1-inch pancakes
Ingredients:
1 LB Russet potatoes peeled
1 LB Sweet potatoes peeled
2 T flour
1 egg
1 small onion peeled
1 T fresh thyme
Salt and pepper
1 cup Crème Fraiche or sour cream
1 bunch green onions sliced
Directions:
1. Grate the potatoes and the onion.
2. Add the flour, egg, thyme, salt and pepper,
3. Heat vegetable oil in a skillet. On medium heat fry 1-inch potato pancakes until golden on both sides. Drain on paper towels.
4. Top with crème fraiche and green onions.
Pairs Well With:
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| Pinot Gris |
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