Executive Chef and Owner Lowell Lea
Chef Lowell Lea is a Vallejo, California native with over 10 years of professional experience in restaurants in New York (Cafe Centro) and Atlanta (Ray's on the River) as well as the homes of well-known celebrities and socialites alike. Lea is a graduate of Morehouse College (Atlanta, GA) and The Culinary Institute of America (Hyde Park, NY).
Chef Lowell invites you to embark on a life-changing journey that will tantalize your taste buds and move you one step closer to embracing a lifestyle of healthy eating. His company, Healthy Eating with Chef Lowell prepares delicious, nutrient-rich meals complete with a starter soup or salad, protein rich meat selections and fresh vegetables. While these meals are cooked with limited salt, butter and fatty additives they are jam packed with robust flavor. Check out some of his fabulous recipes that are most definitely OrganWise Guys approved!
February 24
Lemon Pepper Tilapia
4 5-7 oz tilapia filets 1/4 cup of olive oil or vegetable oil 1 Tbsp. butter, melted (optional) 2 Tbsp. of lemon pepper seasoning (salt-free) ½ tsp. salt (optional)s ½ tsp. garlic powder ¼ tsp. black pepper 1 lemon - juiced Preheat oven to 400 degrees. Mix oil, dry ingredients and fresh lemon juice in a small mixing bowl. Place filets on a foil lined sheet tray or casserole dish. Pour the oil mixture on top of fish. Place in hot oven for 8-10 minutes. The edges should brown slightly. Remove from oven and serve hot. Suggested accompaniments are brown rice and steamed broccoli.
February 17
Seasonal Fruit and Yogurt Bowl
12 oz vanilla flavored low-fat yogurt 2/3 cup strawberries, quartered 1 apple, seeded and medium diced ½ cup blueberries 1/3 cup granola or crushed graham crackers 2 tbsp. white chocolate chips or dark chocolate chips Mix all ingredients together by hand thoroughly. Form four 4-ounce round burgers. Burgers can be grilled or sautéed on medium heat in a sauté pan. Grill the burgers until center reaches 165 degrees (about 7 minutes on each side). Sauté the turkey burger on medium heat for 5 or 6 minutes on each side. Place on a whole-wheat bun with Boston Bibb lettuce, sliced tomato and red onion, if desired. A suggested accompaniment is sweet potato fries.
*t.t. – to taste
February 10
Chicken and Shrimp Pasta
1 pound whole-wheat linguini noodles, cooked
2 oz onions, minced
3 cloves garlic, minced
8 oz baby bella mushrooms
16 oz marinara sauce
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. fresh thyme, chopped or 1 teaspoon dried
t.t.* salt
t.t.* pepper
8 oz chicken breast, cooked and diced
8-10 oz shrimp, cooked
1 cup Parmesan cheese
In a 2-quart saucepan, cook onions and garlic. When the onions are translucent, add the mushroom and sauté until tender. Pour marinara sauce into pan and bring to a boil. As the marinara is heating up, add the herbs and spices. Once the sauce is hot add the cooked pasta noodles, chicken and shrimp. Serve hot. Add Parmesan to top before serving.
*t.t. – to taste
February 3
Southwest Turkey Burger
1 pound ground turkey
1 Tbsp. honey mustard
3 eggs
1 clove garlic, minced
1/4 cup onion, minced or 2 Tbsp. dried onions
1/4 cup green bell pepper, minced
5-7 drops Worcestershire sauce
t.t.* granulated garlic powder
t.t.* salt
t.t.* ground pepper
Mix all ingredients together by hand thoroughly. Form four 4-ounce round burgers. Burgers can be grilled or sautéed on medium heat in a sauté pan. Grill the burgers until center reaches 165 degrees (about 7 minutes on each side). Sauté the turkey burger on medium heat for 5 or 6 minutes on each side. Place on a whole-wheat bun with Boston Bibb lettuce, sliced tomato and red onion, if desired. A suggested accompaniment is sweet potato fries.
*t.t. – to taste
