While you may know that The Naked Bite offers personal chef services, you may not be able to imagine: What is it like to have a personal chef?
Personal Chef Services offered in Austin, Miami, & Phoenix.
Personal Chef services from The Naked Bite are highly customized based on each client’s needs and desires. What you can count on, however, is that you will be receiving pure food: fresh, healthy, and whole. Here are a few scenarios that our current clients enjoy.
All Services Include: Menu planning, done in advance and previewed by the client for any necessary changes. All shopping, preparation, packaging/serving and clean up is done by the chef. We are also able to pick up other groceries upon request. Services are billed hourly plus the cost of groceries. We have a 4 hour minimum including 15 minutes for menu planning.
- Juicing/Snacks can include of a few days worth of juices in jars ready to go, and/or snacks such as trail mix, power bars, kale chips, crackers, etc.
- Breakfast can include smoothie ingredients prepped or fully prepared. Frittatas, quiches, cut up fruits & veggies, granolas, whole grain muffins/pancakes etc.
- Lunch will typically be 2 components such as a soup and hearty salad or a wrap/sandwich and salad with fruit or healthy snack if desired.
- Dinner will include a main dish and 2-3 side dishes.
- Entertaining if you are throwing a gathering and want some help in the kitchen the chef can assist with some of the prep. (Catering services are separate and priced on an individual basis.)
I’m not the biggest breakfast person. I know that it is the most important meal of the day, and I realize that as a health food professional I should be more diligent. But tell this to my appetite. I am a yogi and you are not supposed to eat 2+ hours before practicing yoga and I don’t like to eat before my 1 precious cup of coffee in the am (organic with fresh cashew milk mind you). So I go with such things as a simple slice of Ezekiel bread with homemade nut butter or something fun and unique like this awesome avocado recipe below. Fast and healthy and pretty darn good if I do say so myself!
Avocado Miso Toast
2 slices sprouted whole grain or gluten free bread
2+ teaspoons mellow white miso paste
1 medium ripe avocado
Lime to taste
1 Tablespoon seasoned dried seaweed flakes (I like Sea’s Gift Korean Nori)
Makes 1-2 servings
Toast the bread. While it is toasting roll the avocado with your hand on a cutting board to soften. Cut in half and scrape out the inside into a bowl. Mash with a fork and add a squeeze of lime and set aside.
When toast is done, spread 1 teaspoon of miso evenly over the bread. Top with the avocado and sprinkle with the seaweed and eat!
Tips & Notes~
Add some sliced red onion, ripe tomato or your favorite hot sauce on top.
An egg fried in virgin coconut oil is amazing.
For a BLT type of effect~ slice some tempeh thinly and pan fry in coconut oil until crispy and serve on top of the toast.
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During my trip to Idaho over the last month I experimented a lot with coconut flour. I LOVE it! It’s high in fiber, gluten free and has a delicious nutty flavor. The trick is that because of the high fiber it is quite drying so use 1/3 cup for every 1 cup of regular flour required. My clients are huge fans of sweet breads, and warm in the morning (frankly who isn’t?). This recipe I concocted is one of my faves so far. Experiment and enjoy!
Grain Free Banana Blueberry Coconut Muffins
3 large pasture raised eggs
1/4 cup coconut oil
2 medium-large ripe bananas
4 medjool dates, pitted
2 Tablespoons coconut sugar or 10 drops of stevia
1/4 cup coconut flour
1/4 teaspoon Himalayan salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted and chopped, plus more for the top
1/2 cup fresh or frozen blueberries
Shaved coconut flakes or more nuts for the top
Makes 6-8 muffins
Place eggs, oil, bananas, dates and desired sweetener in a blender and blend on medium speed until well combined.
Add in coconut flour, salt and baking soda and blend on low until smooth. Transfer to a bowl and fold in walnuts and blueberries.
Scoop batter into a muffin pan lined with muffin papers (optional) and top with more walnuts if desired. If you like the “muffin top” the fill the cups up to the top. If you want them a little smaller fill 3/4 of the way. Bake at 350° for 20-25 minutes until the top springs back to the touch. Serve!
Tips & Notes~
Use any kind of nut or any kind of berry.
Add some powdered ginger or cinnamon for a little spice.
Ice cream is one of my favorites…of all time. I used to skip meals so that I could dig into a whole quart (I have since come to my senses). I actually even had my own Haagen Dazs flavor a while back. This recipe is not quite as amazing but tasty just the same. It’s unique with the addition of lavender but would do just fine without it and would be a more neutral flavor but just as yummy. Make it dairy free and use coconut milk…deelish!
Honey Lavender Ice Cream
2 cups grass fed whole milk
1 cup grass fed heavy cream
1/4 cup dried lavender
1/2 cup honey
3 large pasture raised eggs
Makes 1 quart
Bring milk, cream and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together honey and eggs in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Return to the saucepan and cook over moderately low heat, whisking constantly, until thick enough to coat back of spoon; about 5 minutes (do not let boil).
Pour custard through a fine mesh strainer into a storage container and cool completely, stirring occasionally. Refrigerate 3+ hours. Freeze custard in ice cream maker according to manufacturer directions. Transfer ice cream to an airtight container and store or eat immediately!
Tips & Notes~
Leave out the lavender if you would like a more mild flavor and substitute with 2 teaspoons real vanilla extract.
For a dairy free option you can use full fat coconut milk in place of the dairy.
Light, refreshing and perfect for summer, this quick sorbet is simple and delicious. It also doesn’t have any of the weird ingredients or stabilizers that many of the store-bought brands have. Its also a great project to do with your kids and keep them busy for a an hour or so (much needed this time of year I bet). So drag out that ice cream machine that has been collecting dust and get going. Please not that you may have the type of machine that requires that the container be frozen is advance (typically at least 12 hours- plan ahead).
There are many variations that you can do like changing out the fruit for something else that is ripe and fantastically in season. You can event get a little wild and use basil instead of mint or even exchange a bit of the puree for some coconut milk to make a vegan sherbet. I would recommend increasing the simple syrup by 1/4 so it stays smooth as it freezes. The sweet content is partially what keeps the consistency for being too icy so don’t try and substitute the simple syrup for stevia- it will fail. You can perhaps try some maple syrup but you will have to tinker with the ratio as it is a strong flavor. The other component that makes the consistency smooth is the rate at which the minute freezes- but the fast machines have freon built in and cost hundreds to thousand of bucks. Unless you are a serious ice cream or sorbet maker- the simple ones will probably do!
Strawberry Mint Sorbet
2 pints fresh strawberries (1-1/2 pounds), tops removed
1-1/4 cup simple syrup (recipe follows)
1/2 packed cup fresh mint leaves
1 Tablespoon freshly squeezed lemon juice
Makes 1 quart
Purée the strawberries in a blender with the simple syrup until very smooth. Add the mint and lemon juice and pulse until the mint is broken down into tiny flecks. Transfer to an ice-cream machine and freeze according to the manufacturer’s instructions.
1/2 cup + 2 Tablespoons organic cane sugar
1/2 cup + 2 Tablespoons filtered water
Makes 1-1/4 cup
Combine in a sauce pan and gently warm until all the sugar has been dissolved.
Tips & Notes~
If you would like to remove the strawberry seeds you can strain the mixture before blending in the mint.
This recipe works well with raspberries or blackberries also but you will certainly want to strain!