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Recipes

Recipes (139)

Healthy recipes and cooking advice by CalMWM Executive Chef (Shadow Chef) Jeff Huff. For our patients.

Monday, 15 September 2014 22:16

Something Old and Something New

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The information available through the CMWM program (California Medical Weight Management) is a treasure trove helpful tips, support articles and recipes. From time to time I like to go back and leaf through some of the many articles and recipes that have become my favorites.

Monday, 15 September 2014 22:07

Gazpacho

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Try this delicious, easy-to-make, cold tomato soup made with peppers, onions and cilantro!

Tuesday, 09 September 2014 13:11

Tricks of Veggie Subterfuge

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To those of us who salivate like Pavlov’s dog at the mere mention of kale and the like, the USDA’s recommendation to eat 2.5 to three cups of vegetables per day is a piece of cake, so to speak. But for the vegetable-averse, the thought of having to get that much plant matter down the gullet is more akin to a curse than a delight.

Wednesday, 03 September 2014 13:43

Soup's On!

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Some of the most satisfying, savory recipes ever start with a flavorful broth. Making a nutritious, delicious soup, sauce or gravy is easy once the very basic soup stock is mastered and it is so easy to do.

Wednesday, 27 August 2014 15:28

15 Tips from the Chef - Happy 50th Blog!

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(This is Chef Jeff Huff's 50th blog! Read his archives by clicking on his name.)

Wednesday, 20 August 2014 12:31

What? More Zucchini?

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Zucchini is fine and all, but when you're staring down a mountain of summer abundance, how much of it can you really eat?

Wednesday, 20 August 2014 12:07

Cauliflower "Alfredo" Sauce

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By popular demand we will now be offering a recipe each week that can be included in your weekly menu planning.

Monday, 11 August 2014 18:57

Zest for Life

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Several of my articles cover how to be frugal with your food which in turn will help save money and help your get the most bang for your buck with food and food by products. Additionally, I like to encourage preparing foods from whole foods, that is to say, fresh foods. But that sometimes means that there may be some unused foods when preparing some recipes. What does one do, for example if a recipe calls for a tablespoon of orange zest, or an ounce of lemon peel, grapefruit or lime?

Tuesday, 05 August 2014 13:24

Waste Not Want Not

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In any economy, especially in today’s market where it is ever more the necessity to stretch the dollar of food purchases, how can one make the most out of one’s grocery shopping budget?

Wednesday, 16 July 2014 11:31

Grilling in Foil

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I am fortunate enough to live out of town in the countryside. One of the many benefits of living out of town with some elbow room is our ability to have bonfires made of piles of garden and orchard trimmings.

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