Healthy made tasty with Chef Sinclair McCalla
Health fusion Chef Christopher Sinclair McCalla is making indulging in guilty pleasures more wholesome and tasty. He likes to create exquisite low-calorie entrees, which help with weight loss. The young professional cook acknowledges that dieting can be regulated and supervised, and is no excuse for bland food.
He advises that it is simple as changing the type of salt you’re using. The chef recommends black salt. But if that’s hard, herbs and spices are perfect substitutes. “One of the main sources of weight gain is salt content. A lot of salt can cause your body to retain more water, which can show up on the scale as extra pounds. High salt diets are also linked to higher body fat, especially in the stomach region,” he told Food.
A foodie at heart, McCalla also engages in catering, food styling and recipe development. This allows him to continuously experiment in the kitchen to top his last best creation.
He is always challenging himself to make entrées that people have to think about before trying. That’s why he shared a few recipes for you to experience his magic. And it’s all a matter of using healthy ingredient substitutions.
1 large head of iceberg lettuce, chopped
2 large cucumbers, chopped
2 cups cherry tomatoes, cut in half
1 medium red onion, chopped
1 large yellow bell pepper, chopped
2 cups chopped fresh parsley leaves, stems removed
1 cup chopped fresh mint leaves
11/2 lime, juiced
1/3 cup extra virgin olive oil
Salt and pepper
1/4 tsp cinnamon, ground
1/4 tsp allspice, ground
1) In a large mixing bowl, toss all the salad ingredients.
2) To make the lime vinaigrette, whisk together the lime juice, olive oil, spices, salt and black pepper in a small bowl.
3) Dress the salad with the vinaigrette and toss lightly. Transfer to small serving bowls or plates. Enjoy!
4 deboned leg quarters
Salt and pepper, to taste
1/4 cup coconut oil
1/3 cup honey
1tsp soy sauce
1tbsp minced garlic
2tbsp fresh lime juice
1. Preheat oven to 375 degrees and season chicken with salt and pepper to taste.
2. In a large frying pan over medium heat, bring 2 tablespoons of oil, the honey, soy sauce and one tablespoon lime juice, stir and bring to a boil. Add chicken and cook for 3-4 minutes on each side until browned. Transfer chicken to a plate.
3. Add remaining oil, garlic, and lime juice to the pan and stir for about 30 seconds until it starts to sizzle. Transfer chicken back to the pan and spoon sauce from the pan over each piece of chicken.
4. Transfer frying pan to the oven and bake for 15-20 minutes until cooked through. Add lime slices and chopped parsley for garnish and serve.
Turmeric-infused Mango Pancakes Recipe
1.5 cups all-purpose flour
1tbsp baking powder
2tbsp brown sugar (add more if desired)
1.5tsp turmeric powder
2 eggs, beaten
1 cup cow’s milk or coconut milk
1tsp almond flavouring
1.5tsp vanilla extract
1 large firm mango, peeled, deseeded and chopped
1 pinch of salt
Oil (preferably coconut oil), for frying.
1) Mix all the dry ingredients in a mixing bowl
2) Blend the mangoes with the cow’s milk until you have a smooth consistency.
3) Place a large non-stick frying pan on the stove and set the stove to a medium flame.
4) Mix the dry and wet ingredients together, adding the eggs last.
5) Add small amounts of oil to the pancake frying pan and turn the frying pan until the oil is evenly distributed.
6) Once the frying pan is heated, pour the mixture slowly into the frying pan, with the size of the pancake being dependent on your choosing.
7) Turn the flame down to low.
8) Flip the pancakes once bubbles appear and the liquid on top is relatively stable.
9) Once flipped, this side should take less than 20 seconds to cook.
10) Repeat the cooking procedure until all the mixture is used up.
11) Serve and enjoy with thinly sliced mangoes. Remember, cooking healthy doesn’t mean tasteless.