PERSONAL CHEF RECIPE PROGRAM

“FOOD IS PREVENTION”

 

CHEF / RESTAURANTEUR
Joe Emiro, MBA

 

Hello, I am Chef Emiro, and I look forward to being your Personal Chef.

The first line of defense against disease is what we eat. According to the Center for Disease Control and Prevention (CDC), implementing simple changes to your lifestyle will help prevent the onset of chronic diseases (heart disease, stroke and diabetes). These changes include: eating healthy portions of fresh and nutritious foods, getting regular exercise, limiting alcohol consumption, and avoiding tobacco use.


Food can support in the treatment of many illnesses. Fruits, Vegetables, Meats, Oils and Grains, all contain one of more “primary” elements such as antioxidants, phytonutrients, vitamins, minerals, fatty acids, fiber and much more that help fight a number of diseases. So why not eat only the foods that do just that?

That’s what the Personal Chef Program is all about!

Joining couldn’t be any easier. Simply download one of our Dietary intake forms, and answer all the questions to the best of your ability. Return the form to me at CamCare.org and complete your subscription purchase right here on our website. Upon review of the information you sent to us, we will design a plan with food choices that can reduce your symptoms. These recommendations are based on the latest that nutrition science has to offer.

The Personal Chef “Food is Prevention” Program is a subscription that anyone can participate in. We are a diverse people from different cultures and lifestyles. Therefore, the specific health benefits are personal and unique to everyone.

Eating healthy meals designed for your particular health concerns are a key strategy for improving your health and well-being. Our program empowers you by making diet change easier. I work with every member in delivering them a wide selection of nutrient rich, disease fighting, quick and easy to make recipes that you will enjoy preparing and will love to eat. I will also provide you with my email, so to answer any cooking or recipe questions you may have.

Stay tuned:

* I will be scheduling live web cooking events showing you how to prepare the foods that can help prevent illness and boost your immune system.
* I will be posting instructional cooking videos and information on the nutritional and medicinal benefits of foods
* I will be posting related: apps, gadgets, promotions, awards etc..,


To Join:

* Simply fill out a Culinary Intake Form,
* Return it to us and complete your subscription check-out on this page.
* I will then create a list of recipes based on your condition and dietary restrictions. (please allow 2 weeks for processing)

As an active member you will receive 10 new recipes every month that you will enjoy eating while your body receives the optimized nutritional benefits.


Membership includes:

* A Monthly assortment of 10 Custom, Quick and Easy to prepare recipes (Breakfast/Appetizer/Lunch/Dinner/Desserts)
* Grocery List with every meal
* Nutritional Facts with every meal
* Medically evident fact/research based on your condition
* Chef Emiro’s email: Contact him with any culinary questions or concerns
* Member Portal – your personal member dashboard
* 10% Discount on all “CamCare Essentials” All-Natural Herbal Vitamins and Food Supplements
* Participation in our “Value-Add” Discount Program  

 

 

 

 

Subscription $15 / 3 months

Subscription $15 / 6 months

Subscription $15 / 12 months

Smart Meals
Saute Chicken Breast with Creamy Chives Sauce

Ingredients​

•4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat<>

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Smart Meals
Saute Chicken Breast with Creamy Chives Sauce

Ingredients​

•4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
•1 teaspoon kosher salt, divided
•¼ cup plus 1 tablespoon all-purpose flour, divided
•3 teaspoons extra-virgin olive oil, divided
•2 large shallots, finely chopped
•½ cup dry white wine
•1 14-ounce can reduced-sodium chicken broth
•⅓ cup reduced-fat sour cream
•1 tablespoon Dijon mustard
•½ cup chopped chives, (about 1 bunch)


​Directions

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about ½ inch. Season both sides of the chicken with ½ teaspoon salt. Place ¼ cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining ½ teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.


NUTRITION:

Serving size: 3 oz. chicken breast & ½ cup sauce

Per serving: 257 calories; 9 g fat(3 g sat); 0 g fiber; 12 g carbohydrates; 26 g protein; 47 mcg folate; 70 mg cholesterol; 1 g sugars; 0 g added sugars; 500 IU vitamin A; 5 mg vitamin C; 46 mg calcium; 2 mg iron; 634 mg sodium; 390 mg potassium

Carbohydrate Servings: 1

Exchanges: ½ starch, 4 lean meat, 1 fat

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Smart Meals
Coconut Curry Cup of Noodles with Spiralized Butternut Squash Noodles

Ingredients​

•6 tablespoons coconut milk
•6 teaspoons Thai red curry...

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Smart Meals
Coconut Curry Cup of Noodles with Spiralized Butternut Squash Noodles

Ingredients​

•6 tablespoons coconut milk
•6 teaspoons Thai red curry paste
•3 teaspoons fish sauce
•1½ teaspoons packed light brown sugar
•2¼ cups thinly sliced bok choy (about 5 ounces)
•3 cups packed spiralized butternut squash noodles
•3 tablespoons toasted unsweetened coconut chips
•3 lime wedges
•3 medium-boiled eggs, peeled
•3 cups very hot water, divided

​Directions

1. Add 2 tablespoons coconut milk, 2 teaspoons curry paste, 1 teaspoon fish sauce and ½ teaspoon brown sugar to each of three 1½-pint canning jars. Layer ¾ cup bok choy and 1 cup noodles into each jar. Top each with 1 tablespoon coconut, 1 lime wedge and 1 egg. Cover and refrigerate for up to 3 days.

2. To prepare each jar: Remove the egg. Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 3 to 4 minutes. Stir well. Cut the egg in half and return it to the jar. Let stand a few minutes before eating.

• To make ahead: Prepare through Step 1. Refrigerate covered jars up to 3 days.
• Equipment: Three 1½-pint wide-mouth canning jars
• Tips: For medium-boiled eggs with jammy-textured yolks, cook in boiling water for 6½ to 7 minutes, then immediately transfer to a bowl of ice water and let stand until cold. For fully cooked hard-boiled, eggs, cook in boiling water for 10 minutes before transferring them to the ice bath.

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Smart Desserts
Bev’s Chocolate Chip Cookies

Ingredients

•¾ cup rolled oats
•1 cup whole-wheat...

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Smart Desserts
Bev’s Chocolate Chip Cookies

Ingredients

•¾ cup rolled oats
•1 cup whole-wheat flour
•½ teaspoon baking soda
•½ teaspoon salt
•¼ cup butter, softened
•¼ cup canola oil
•⅓ cup granulated sugar
•⅓ cup brown sugar
•1 large egg
•Eggs Large White
•1 teaspoon vanilla extract
•1 cup chocolate chips


Directions

1.Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2.Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
4. Make Ahead Tip: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.
5. Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.



NUTRITION:

Serving size: 1 cookie

Per serving: 99 calories; 5 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 3 mcg folate;10 mg cholesterol; 8 g sugars; 8 g added sugars; 57 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 64 mg sodium; 41 mg potassium

Carbohydrate Servings: 1

Exchanges: ½ starch, ½ other carbohydrate, 1 fat

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Smart Meals
Beet Chips

Ingredients​

• 2 large beets (about 1 pound), thinly sliced (about ⅛ inch thick)
• 1 tablespoon extra-virgin...

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Smart Meals
Beet Chips

Ingredients​

• 2 large beets (about 1 pound), thinly sliced (about ⅛ inch thick)
• 1 tablespoon extra-virgin olive oil

​Directions

1. Preheat oven to 200°F. Line 2 large baking sheets with parchment paper.

2. 2 Toss beet slices with oil and salt. Spread in a single layer on the prepared baking sheets.

3. 3 Bake on the upper and lower oven racks until crisp, rotating the pans top to bottom and front to back halfway through, about 3 hours. Cool on the pans for 30 minutes before serving.

• Equipment: Parchment paper

 

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