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Shirlington, Va. (WUSA) -- Chef Scott Jenkins of Extra Virgin restaurant in Shirlington knows a lot about eating healthy. At one point, Jenkins himself weighed close to 600 pounds. He lost 350 pounds and has maintained his new diet for the past 2 years.

Chef Jenkins says, "The struggle to lose weight is a very personal issue, but basically you just have to keep it as simple as possible. People have a tendency to over complicateit and try and follow lots of weird diets."

The Chef's simple suggestion, add color to your diet. Vibrantly hued foods have nutrients that are missing in many processed products.

"People love white foods like bread, rice, potatoes, but there's not a lot of nutrients in those."

Below are a few recipes by Chef Jenkins packed with colorful foods.

Green Vegetable Pizza
Recipe Yield1Plate
Portion Size1Plate
Portion Per Recipe1
pizza dough 1each 0.0010 oz ball
extra virgin olive oil2tbs0.00
spinach2cup0.00fresh, loosely packed
broccoli1cup0.00fresh cut and blanched
asparagus tips1/2cup0.00cut and blanched
zucchini1/2cup0.00fresh cut
fresh basil8each leaves0.00fresh leaves whole
fresh oregano1tbs0.00fresh leaves whole
shredded mozzarella cheese6oz0.00

Preparation:
toss pizza dough or use 12" pizza crust. Brush on exvoo and then add vegetables evenly over top of dough, 1" from edge. Top with cheese and bake until golden brown. 425 for 20 minutes

Watermelon Salad
Recipe Yield1Plate
Portion Size1Plate
Portion Per Recipe1
Menu Price1.00$
Watermelon4cup0.00chunked red seedless
heirloom tomatoes4cups0.00fresh ripe
mint2tbs0.00fresh chiffonade
chives2tbs0.00fresh chopped
green apple white balsamic4tbs0.00
salt pinch0.00

Preparation:
Chunk watermelon into 1" cubes and place in mixing bowl, dice tomatoes into 1" add to bowl. Chop mint and chives and add to bowl. Pinch of salt and balsamic. Toss and serve chilled

Prosciutto Cantaloupe
Recipe Yield1Plate
Portion Size1Plate
Portion Per Recipe1
Menu Price1.00$
cantaloupe0.00sliced
prosciutto0.00thinly sliced

Preparation:
Cut shell off fresh ripe cantaloupe, cut in half and scoop out seeds. Place half on cutting board and slice into 1/2" slices, half moon shaped. Wrap with thinly sliced prosciutto. Serve over bed of baby mixed greens

Onion & Goat Cheese Tart
Recipe Yield1Plate
Portion Size1Plate
Portion Per Recipe1
tart shell4each0.004" round prepared
sweet yellow onion1cup0.00caramelized
cauliflower1cup0.00oven roasted
mushrooms1cup0.00sautéed
roasted garlic24each0.00oven roasted
pine nuts2tbs0.00oven roasted
salt pinch0.00
pepperpinch0.00
goat cheese8oz0.00fresh

Preparation:
cut and caramelized onions and sauté mushrooms in exvoo. Roasted cauliflower, pine nuts in oven as well. When all items are prepared add to mixing bowl. Mix well and add goat cheese and mix until all in blended. Place equally into tart shells and place in oven for 10 minutes at 375 until golden; serve over fresh field greens with infused exvoo drizzle

Grilled Corn & Pineapple Pizza
Recipe Yield1Plate
Portion Size1Plate
Portion Per Recipe1
corn whole fresh2each0.00fresh yellow golden
pineapple1each0.00fresh sweet
yellow tomatoes3each medium0.00fresh heirloom
cilantro2tbs0.00fresh
saltpinch0.00
pepperpinch0.00
extra virgin olive oil0.00

Preparation:
husk corn and place on hot grill; shell and core pineapple and cut into 4 wedges, place on grill. Grill corn and pineapple for 3-4 minutes and turn until well grilled; this will bring out the sweetness of both. When grilled completely cut pineapple into 1/2 chunks and place in bowl. cut corn from core and add to pineapple. add chopped fresh cilantro salt and pepper and drizzle of olive oil. mix well and store for 2-3 hours so flavors have time to blend. serve over grilled fish or chicken

Blueberry Soup
Recipe Yield1Plate
Portion Size1Plate
Portion Per Recipe1
blueberries2pint0.00fresh, washed
lemon1each0.00fresh squeezed
honey1/2cup0.00wildflower
ginger1tsp0.00fresh puree
green apple balsamic2tbs0.00
brown sugar1tbs0.00
soda water2qt0.00

Preparation:
wash blueberries; use blender to puree fresh ginger, leave the ginger in blender and add blueberries, honey, lemon juice, sugar and balsamic and soda water. Blend all together and chill. Serve garnished

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