As Corporate Executive Chef for ChefsDiet™, Philip Andriano creates meals that taste great and meet the Chefs Diet’s strict ratio of 40:30:30 (40% carbohydrates, 30% protein, and 30% favorable fat). His culinary prowess, creativity, and understanding of dieters’ needs are apparent in every dish, resulting in menus that are as diverse as they are enjoyable.
As former champion of the New York State Seafood Challenge and bronze medalist of the Nationwide Seafood Challenge, Chef Andriano has more than demonstrated his ability to embrace and successfully meet a challenge. And for a chef, there are a few things more challenging than creating food that is exceptional in taste and diet-friendly.
- Breakfast: Crusty Latke Quiche
- Lunch: Sweet Potato Salad with Buttermilk Dressing & Sugar Lox
- Snack: Sweet and Sour Meatballs over Quinoa Pilaf
- Dinner: Honey Sabra Chicken with Charoset Stuffed Butternut Squash
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