Tag Archives: cooking classes

The Start of Something Great


I was talking to a friend of mine about how much I enjoy the Farmer’s Market in the summer.  He saw my eyes light up and the passion I had.  He said this should be your next blog!!  I am a personal chef and I love my job.  It all starts with having the right ingredients.  I go to the Marblehead Farmer’s Market on Saturday mornings and the Swampscott Farmer’s Market on Sunday mornings.  Why both?  Each market has different farmer’s who specialize in different things.  For instance, at the Marblehead market there is a farm stand that specializes in Asian produce, I can get beautiful diakon radish, baby bok choy and pea pod tendrils.  At the Sunday market I like getting my corn to eat that night and there is also an organic farmer with the biggest and brightest Swiss Chard and garlic.  It’s so much fun to meet the different farmers and talk to them about their crops and what might be great this week.  I always introduce myself to the farmer’s and tell them I’m a personal chef and much of the produce I am buying will be used in their dishes for the coming week.  It’s that extra step of being closer to the source of what I’m making that I enjoy.

What to do with the produce?  Here is a recipe that I love from the fresh vegetables in the Farmer’s Market

Farmstand Gazpacho
2 cups diced (1/4 inch) pickling cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups V-8 juice
1/2 cup white wine vinegar
1/3 cup extra-virgin olive oil
2 dashes hot sauce

1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and hot sauce. Season with salt and pepper and toss.

2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving.   Can be topped with slices of avocado.  Gazpacho soupYou can easily double this recipe for a large party.

If you want to know what to do with your fresh produce or don’t have time to shop at the Farmer’s Market, contact Gloria@ChefGloriaB.com to help.  www.ChefGloriaB.com


Fried Calamari the Healthy Way- Revised


I found this recipe blog on line at http://blog.foodnetwork.com/healthyeats/2012/05/07/fried-calamari-the-healthy-eats-way/#idc-container .  It is a very good recipe.  However, for those of us who are gluten and dairy intolerant I have a variation on this recipe.  For those of you who use powdered ranch dressing mix, it does have MSG as one of the ingredients.

The original recipe  is:

  • Cooking spray
  • 1 pound calamari, tubes and tentacles
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup white tortilla chip pieces (2 inch pieces)
  • 1 tablespoon powdered ranch dressing mix
  • 1 1/4 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground black pepper

If you are gluten intolerant or lactose intolerant the recipe can be modified by using:

  • 1 pound calamari, tubes and tentacles
  • 1 cup of white or blue tortilla chip pieces
  • 1/2 cup corn flakes without sugar (Erewhon brand)
  • 3 cloves garlic finely minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Herbamare
  • Sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cups plus 2 tablespoons brown rice flour
  • 11/4 cup original unsweetened almond milk or soy milk

Preheat oven to 400 degrees.  Coat two large baking sheets with cooking spray.

Pat calamari dry with a paper towel. Cut tubes crosswise into 1/2-inch thick rings (do not cut tentacles). Set aside.

Combine, tortilla chips, corn flakes and seasoning in a food processor and process until finely ground.  Transfer mixture to a bowl.

In a separate bowl, whisk together almond milk, 2 tablespoons of the brown rice flour and black pepper. Place remaining 1/2 cup of flour in a large freezer bag.

Add calamari rings and tentacles to the bag with the flour and shake to coat. Working in batches, dip the flour-coated calamari into almond milk mixture and then into corn flake/tortilla mixture. Arrange calamari, in a single layer, on prepared baking sheets. Spray the surface with cooking spray.

Bake 15-20 minutes, until calamari is tender and coating is crisp and golden brown.

Serves 4

If you have a recipe that needs revision contact me at Gloria@ChefGloriaB.com.  If you want someone to cook your recipes or mine call or email me.  See my website at www.ChefGloriaB.com


Energy! How to have it naturally, without caffeine or Energy drinks!


Do you find that after you eat you have energy and then 1 or 2 hours latter you are either hungry or tired?  Do you get 6-8 hours sleep a night and feel sluggish during the day?  If so then the food you are consuming is probably to blame.  A balanced meal with the right ratio of protein, good carbohydrates, and monounsaturated fats will keep you going for 4-5 hours after eating.  Here is a recipe for a healthy, delicious balanced meal:

Roasted Haddock with Dijon-Lemon sauce topped with Kalamata olives, Swiss Chard with Quinoa, salad, and Clementine

Serves 4

Roasted Haddock with Lemon-Dijon sauce topped with Kalamata olives

  • 1 pound haddock cut into 4 equal pieces
  • 1/4 cup lemon juice
  • 3 Tablespoons olive oil
  • 1 Tablespoon Dijon mustard
  • 3 finely chopped kalamata olives
  • 2 cloves garlic finely chopped
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon fresh chopped oregano
  • 1 teaspoon fresh chopped flat parsley
  • 1/4 teaspoon chili powder
  • Herbamare * to taste
  • Sea Salt & pepper to taste

Preheat oven 400 degrees (can use convection roast if available) In a small bowl add lemon juice, garlic, mustard and herbs (not chili powder), with a small whisk gradually add the olive oil.  Mix until a thick consistency.  Use a stainless steel baking pan, large enough for the fish to lay flat, spray bottom and sides with olive oil Pam.  Place fish in pan and pour sauce over fish, sprinkle with chopped olives, Herbamare or salt and pepper, and chili powder.  Bake for 10 minutes, check to make sure fish is done (separates easily with fork).  Serve.

*Herbamare is found in Whole Food markets and other health food stores, it is 12 different organic herbs seeped for 1 year with sea salt and then ground to a seasoning.  Gives food an instant lift!

Swiss Chard with Quinoa- serves 8 141

  • 1 cup quinoa
  • 1 red onion diced
  • 1 large bunch Swiss chard, cleaned and chopped into bite size pieces
  • 2 Tablespoons olive oil
  • 3 Tablespoons lemon juice
  • Herbamare*
  • Sea salt & pepper
  • almond slivers (optional)

Rinse quinoa with cold water.  Place in heavy pot add 2 cups water and bring to boil.  Then cover pan and reduce heat to low for 20 minutes.  Heat large frying pan over medium heat, add  2 teaspoons olive oil, when hot add red onion until lightly brown.  Add Swiss Chard and saute until cooked (about 8 minutes).  When quinoa is done, fluff with a fork, add vegetables to quinoa, sea salt, or Herbamare, extra virgin olive oil and lemon juice.  Taste and adjust seasonings.  Leftovers maybe reheated at a later time.

These two recipes with a salad and Clementine for dessert will be filling, and give you  energy for 4-6 hours.

Too busy to cook we will prepare well balanced delicious meals for you.  For more information about different menus for energy email Gloria@ChefGloriaB.com or visit our website www.ChefGloriaB.com



Succeed with Your New Year’s Resolutions!


weight-healthSuccess For Your New Year’s Resolution!

The #1 New Year’s Resolution is to lose weight.  People go on all different types of diets, (whatever is in vogue for this year).  This generally lasts approximately 6 weeks long and that’s it!  In order to succeed with one’s ability to reach their “Ideal Weight”;  (When you use the word “to lose”, it has a negative connotation, the opposite of lose is “gain”)   it needs to be a lifestyle, a way of eating for the rest of your life that you can live with.  Many people view dieting as a short term experience. It’s not going to work if you are depriving yourself and eating so little that you’re constantly hungry.  You may lose a few pounds but as soon as you begin eating as you did in the past, then the weight comes on with a vengeance.  If you are not enjoying your food or being satisfied at each meal it will not be a successful plan.  I help my clients feel confident that they are eating the right food all the time.

A few helpful tips I give my clients:

  • Keep a food diary (this will show you what you are eating and make you aware of what you do)  Read “The Power of Habits” by Charles Duhigg
  • Get rid of everything in packages or boxes (almost all the packaged goods are either high in sugar or have a high glycemic index, eating these things will make you crave more)
  • Try a new recipe (see “ZonePerfect Cooking Made Easy”, by Gloria Bakst) for easy delicious recipes
  • Eat a palm size amount of protein with every meal  (for your brain)
  • Eat as much fresh fruit (low glycemic) and vegetables as possible (for vitality and energy)
  • Get a nutritional coach, this will help you stay on track and give you encouragement
  • Use healthy fats, such as olive oil, avocado, nuts, they are good for you and will keep you feeling satiated
  • Hire a nutritionally knowledgeable personal chef to cook healthy delicious meals for you.  www.ChefGloriaB.com
  • Feel confident that you are eating the right food all of the time.
  • Exercise, make sure your moving your body aerobically and with weights 3-5 times a week
  • Ask yourself before you eat, are you hungry, bored, stressed, unhappy.  See if taking a walk or being with friends will satisfy your hunger desires.

It is easier to reach your ideal weight if you are enjoying your food, make food your friend, not your enemy

Reach your goals in a healthy, balanced way and keep off the weight! 

For 3 free recipes go to ChefGloriaB and I will email them to you.

If you need help call 781-598-9313


Fight Cancer with Nutrition!


There has been a lot written about fighting cancer with nutrition.  As a personal chef, (Chef Gloria B)specializing in cooking for any medical condition I have had much experience cooking for those with cancer.  I have worked with Nutritional healers, doctors, and other specialists in the field.  There is an array of information from many different approaches with this disease.  I don’t believe there is one right program, rather it is a combination of your type of cancer and body composition that will emerge as the right way of eating for you.  It is also a progression from the way you are eating now to a more healthier one.

There are a few common denominators that most professionals agree upon:

  • No Sugar, honey, cane syrup, corn syrup, evaporated cane juice
  • No Diary (plain yogurt is OK at certain times)
  • Eliminate gluten or wheat
  • Use only healthy fats (olive oil, avocados, nuts, olives, fish oil, flax seed oil, flax seed)
  • Herbs: use all organic fresh herbs, such as oregano, thyme, basil, tumeric, rosemary and garlic in your cooking
  • Fresh vegetables: Especially organic cruciferous vegetables such as kale, broccoli, cauliflower, bok choy, beet greens, brussels sprouts, and swiss chard.  They can be cooked or juiced daily, eat in large quantities
  • Fresh organic fruit: Especially berries, blueberries, raspberries, apples, pears, plums
  • Fresh wild fish such as wild salmon, wild cod, wild haddock, tilapia, and halibut
  • Slow cooked oatmeal (Steel cut oats)
  • Eggs
  • Beans (not from cans)
  • No foods from cans
  • Whole grains such as brown rice, quinoa, millet
  • Green tea
  • Filtered water
  • Take a probiotic for friendly bacteria

When I work with clients, I incorporate these foods in their meals along with some of there other favorite foods.  Many times a client will have multiple food restrictions, it is a challenge for them to eat.  However, working with these individuals inspires my creativity and I have made many new recipes based on what they CAN eat that they find delicious.  If your looking for some healthy recipes visit www.ChefGloriaB.com and try a new recipe or give me a call and I will prepare it for you.

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