Strawberry Pancakes with Mango and Ricotta Cheese Shrimp Burger Mini Zucchini Quiches Cappuccino Cheesecake Smoked Lemon Salmon with Spaghetti Squash and Grilled Asparagus Mango Stuffed Pork with Glazed Carrots and Sugar Snap Peas Coffee Coconut Brownie Grilled London Broil with Raspberry Chipotle Sauce


One of the perks of summer is a renewed sense of motivation to get in shape. And let’s be honest—the gym can get old. Ditch the same old routine on the same old equipment and venture outdoors for a killer workout wherever you are.


Whether you’re lucky enough to live near the beach, or you’re gearing up for a seaside vacation, this sandy circuit workout is for you.

Warm up: Jog in the firmer sand near the water for 60 seconds, then do side shuffles for 60 seconds. Complete 5 deep, easy squats.

Sprint straight into the water up to waist level, run parallel to shore and sprint back up to the beach.

Arms & Abs: Begin in a plank position. Lift your hips and squeeze your core to drag your toes toward your hands. Walk your hands out in front of you to plank position and repeat 3 sets of 8-10 reps each.

Sprint straight into the water up to waist level, run parallel to shore and sprint back up to the beach.

Legs & Glutes: Begin in loose sand with your feet together. With your hands on your hips, take one big step forward and diagonally to the right, bending your front knee over your ankle. Push off your back foot to drag your leg in, using the sand as resistance. Repeat on the left leg. Do these diagonal walking lunges for 15 reps on each side.


Living in the city, you’re probably no stranger to getting around without a car. But when it comes to taking your workout outdoors, traffic, intersections and uneven pavement can stop you in your tracks. Lucky for you, one thing every city has is a great set of stairs—and that means cardio and strength training all in one.

Warm up: Climb the first 15-20 stairs slowly 3 times, keeping your shoulders back for proper posture.

Run up and down the first 15-20 steps 3 times

Arms & Abs: Sit on the edge of the second or third step with your arms at your sides. Pressing down on your palms, lift yourself off the step and extend your legs in front of you with your heels resting on the ground. Keeping your legs straight and your core engaged, lower yourself down by bending your arms at 90 degrees. Repeat this tricep dip for 10 reps.

Run up and down the first 15-20 steps 3 times

Legs & Glutes: Facing the stairs, start with your left foot on the second step and your right foot behind you on the floor. Lift your right knee to your chest, then quickly step back to starting position. Step your left foot down behind your right and do a lunge. Repeat this circuit for 12 reps starting on your left leg, then switch and repeat on the right.

Tip: Try not to work out at night. Even in a city that doesn’t sleep, never compromise your safety. If you only have time to exercise after the sun goes down, workout with a partner or group.


You’ve got the best of both worlds—cement sidewalks and not-so-busy streets provide stability for strength training, while grassy knolls offer up a soft landing which are easy on your joints. Follow our guide to make the most of your suburban sanctuary.

Warm up: Stretch your muscles with a few standing toe touches, shoulder stretches and hamstring curls. Then, start off with a brisk jog to the nearest park. If the park’s too far, jog once around the block.

On the grass, do 12 jumping jacks. Be sure to keep your knees slightly bent and land softly on your toes each time.

Arms & Abs: On the sidewalk, start in a plank position with your arms straight, shoulder width apart. Keeping your abs tight, extend your right arm out to the side as far as you can reach without straining. Lift your right leg and, while bending your arms to 90 degrees, bend your right leg up to touch your elbow. Return to starting position and repeat on the left. Complete 10-12 reps on each side.

On the grass, do 12 jumping jacks. Be sure to keep your knees slightly bent and land softly on your toes each time.

Legs & Glutes: Stand with your feet hip width apart. Cross your right leg behind your left and do a lunge. Bring your right leg back to starting position and use it to quickly push off into a hopping side shuffle. When your right lands out of the shuffle, cross your left leg behind it and lower into a lunge. Side shuffle back to the left and repeat. Complete 10 reps on each side.



Fresh Diet Client Success











Maree Mitchell, 50, The Fresh Diet customer for 2 years

Maree, a financial executive in Laguna Beach, grew up in a family where meals were planned around budgets rather than nutrition. As an active child, Maree had that kind of metabolism that lets you eat anything without gaining a pound—the kind we all wish would stay with us well into adulthood. Unfortunately, sooner or later, all those happy meals and bowls of ice cream catch up to us. For Maree, it was in her 20s.

With a family history of weight issues, a combination of genetics and lifestyle caused Maree’s weight to yo-yo. But then, 2 years ago, Maree lost her sister. And in a time of immense stress and grief, she didn’t have the capacity to think about health, and she began to take comfort in food. After awhile, the weight she’d gained had only contributed to the dull ache she was feeling.

Maree set out on a journey to refocus her energy on getting healthy again and, on a referral from her niece, she joined The Fresh Diet. Over the course of two years, she began to feel like herself again. Traveling often for work, she found that by utilizing the delicious food from The Fresh Diet, she’s able to make smarter choices—and still indulge a little—while dining at hotels and restaurants on her trips.

Maree’s goal has always been to wake up one day and not have to think about her weight. And with The Fresh Diet, she doesn’t have to. Now, she’s happy, successful, healthy and back to feeling like her best self.

The Dish From Our Dietition, Barbie Lazar

As public awareness of health and nutrition rises, we find ourselves in a movement toward healthier Fresh_Diet_Barbie_Interviewlifestyles. And as foodie fanatics, we believe you should be able to have your cake—yes, we said cake—and eat it, too. That’s where Registered Dietitian Barbie Lazar comes in. As the newest member to The Fresh Diet family, Barbie works with our Chief Culinary Officer to deliver menus that are both nutritious, indulgent and flavorful. Here, she dishes about everything from her experiences and industry trends, to getting her hands dirty in the kitchen and what we can expect to find on her grocery list.

  1.     People often confuse dietitians and nutritionists. What’s the real difference?

There are similarities in terms of what we study. The difference lies mostly in licensures and certifications. To become a Registered Dietitian, one must obtain a Bachelor’s in nutrition, complete a supervised internship and pass a national exam. Continuing professional educational requirements are then necessary to maintain registration.

  1.     Thank you for clearing that up! So, what does your role as a dietitian entail?

I counsel others on making healthy food choices so they successfully reach their individualized nutrition goals. At the Fresh Diet, I work side-by-side with Chief Culinary Officer, Chef Silvia De Antonio, to design menus that are both flavorful and nutritious. My goal is to provide our clients with well-balanced meals that satisfy their taste buds as well as their weight and nutrition goals.

  1.     It sounds like you work closely with Chef Silvia. Tell me a bit about your influence in the new menu.

The Fresh Diet philosophy as a whole is strongly influenced by Mediterranean dietary recommendations. Refined grains are replaced with whole grain ingredients like whole-wheat pasta, quinoa, and brown rice. We use healthy monounsaturated oils such as olive oil or a canola/olive oil blend. Generally, we try to use as little added oils as possible without sacrificing flavor. Full fat dairy products are replaced with low fat or fat free alternatives. Our go-to cooking methods include baking, grilling and sautéing – we avoid frying.

  1.     You have a strong background in clinical and community nutrition. How does your work for The Fresh Diet differ from your previous experiences?

Yes, my experience has been mostly in clinical settings treating patients that rely on therapeutic diets to alleviate symptoms of disease. It may sound like the opposite end of the spectrum from The Fresh Diet, but having that clinical background allows me to approach nutrition from a perspective rooted in the science of how the human body absorbs food. I’m able to help people make good food choices in order to prevent disease. I’m excited to be a part of a process that can improve our customers’ quality of life and help them sustain good health for years to come.

  1.     The Fresh Diet is an exciting new venture for you. What are you most looking forward to?

It certainly is. What excites me the most is seeing how passionate and devoted The Fresh Diet team is to making an incredible product. I’m really looking forward to seeing the transformation over the next few months and seeing how clients respond.

  1.     Do you also have a passion for cooking? Is that something that comes with the territory?

Well, for me, it does. I love experimenting in the kitchen with new healthy recipes. I especially enjoy cooking for guests—they’re always surprised at how delicious healthy food can taste!

  1.     Being in the health industry, I’m sure people ask you this a lot. What does a dietitian typically eat on a daily basis?

I usually start off with oatmeal and a banana with coffee for breakfast. If I’m hungry mid-morning, I’ll have fruit or a protein bar. For lunch, I hit the salad or sushi bar at the local market. Then for dinner, I’ll usually have salmon, tuna or tofu added to a salad with a side of sweet potato or quinoa. I almost always treat myself to some dark chocolate or a handful of mixed nuts at some point in the day. And my beverage of choice is always water—I drink a ton of water throughout the day.

  1.     Do you have any food weaknesses or indulgences?

I’m obsessed with nut butters—peanut, almond, soy—you name it, I love it.  I really can’t have a full jar in my refrigerator without being tempted to eat half of it in one sitting.

  1.     If you could change one big misconception about food, what would it be?

That “a calorie is a calorie.” It’s not true. Not all calories are created equal!

  1.  Was there a big focus on food and/or healthy living when you were growing up?

Very much so.  My mother has always been extremely health conscious. I was probably the only kid in nursery school with a whole carrot in my lunch box. And I was probably the only one who enjoyed eating it, too.

  1.  What does your grocery list look like? What are your go-to healthy foods?

My grocery list consists mostly of fresh non-processed foods.  A lot of fruits and vegetables, wild fish, trail mix, granola, quinoa, sweet potato and dark chocolate.

  1.  How do you fight food temptations?

I try to not let myself get too hungry. Small meals and snacks throughout the day and drinking plenty of water usually curbs any unwanted cravings. I also find that going to the gym regularly keeps me more mindful of what I consume throughout the day.

  1.  Do you see a big shift happening in the public’s opinion of healthy eating?

I think the public as a whole is shifting towards choosing healthier lifestyles.  With increased awareness of the importance of good nutrition and fitness, people are making more of an effort to improve their food choices and become more physically active. What was once viewed as a “diet” is now considered a lifestyle. Social media and government initiatives have been useful in informing the public of the latest research and trends, but it’s important to seek out additional professional and credible sources too.

  1.  Do you have a favorite fitness regimen to complement your healthy lifestyle?

I find the gym to be extremely therapeutic both physically and mentally. I love taking circuit-training classes, weight lifting, and running on the treadmill. When I’m not feeling up for an intense workout I’ll go for a 30 minute walk to burn a few extra calories and clear my mind. It’s important to keep moving as much as possible.

  1.  Just for fun, which talent would you most like to have that you don’t possess?

I always wanted to be a gymnast—unfortunately, my lack of flexibility and coordination prevented this dream from becoming a reality. So, here I am as a dietitian instead!


Fresh Diet health tips for busy people









By Trishna, Lead Nutritionist

Everyday I work with busy parents, busy professionals and busy everyone else—and the top complaint I hear is that our clients just don’t have the time to focus on nutrition. Between commuting to work, trying to keep the kids busy through the summer and tackling a laundry list of tasks around the house, being quick, efficient, and productive rarely takes a backseat to nurturing our inner selves. It all comes to a screeching halt, however, when temperatures rise and it’s time to trade our scarves and ponchos for barely there bikinis. Taking a moment each morning to prioritize your day can help turn that feeling of anxiety into a sense of accomplishment.

So whether you’re looking to shed those last 5 pounds or are just starting your weight loss journey, take a deep breath and read on for my go-to tips that boast a proven track record for even my busiest clients.

Hydrate, Rehydrate and then Hydrate Some More

I cannot emphasize enough the benefits of drinking water. From easing digestion and helping your organs run smoothly to giving your skin and hair a healthy glow, the benefits are endless. Stop filling up on sugary drinks with empty calories and reach for a crisp glass of water. Craving some flavor? Try infusing your water with fresh fruit for an extra kick.

Pile on the Produce

We’ve all heard this before and it’s one of our mantras here at The Fresh Diet. Not only are fruits and vegetables high in vitamins and minerals, their rich fiber content also helps keep our hunger at bay—making us less likely to get up for seconds or reach for an unhealthy alternative.

Beware the All-You-Can-Drink Trap

Drinking alcohol on a weight loss plan isn’t forbidden, so to speak, but knowing what—and how much—to take in can make a huge difference in your results. Summer rolls around and we’re all too eager to sip on margaritas, piña coladas and daiquiris. But those heavy, sugary cocktails can add hundreds of calories to your day. Instead, choose your liquor and enjoy it on the rocks with some seltzer water. Feel free to add fresh fruit, but beware of bars that use syrups and artificial flavoring. Stick with the natural stuff and enjoy a drink or two you won’t regret tomorrow.

Make your Calories Count

As a nutritionist, I’ve dabbled with counting calories, taking measurements and keeping records of intake. But from my own experience—and that of my most successful clients—I have to say the emphasis really is on the integrity of the calories you consume. Paying attention to good nutritional quality affects how our bodies utilize calories and nutrients. So rather than cataloguing a series of numbers, choose food that’s healthy, delicious and fosters a positive experience.

Live a Healthy Lifestyle

I know what you’re thinking. What does a healthy lifestyle even look like? We all have our own varying degrees of busyness, so figuring out how to live healthily can be somewhat of a jigsaw puzzle. But there are a few universal basics we can all benefit from—try to get 8 hours of sleep, reduce stress, follow a healthy diet and exercise. Easier said than done? Don’t fret. My most successful clients garner incredible long-term results by doing one simple thing: scheduling. No more waiting for a tomorrow that turns into 4 months without a single workout. Get out your calendars and set aside time each day for meals, snacks, workouts and “me time.”

Fighting Seasonal Allergies: Spring Clean Your Diet


Summer is finally in the air—the smell of freshly cut grass, the warmth of sunshine on our skin and yes, those dreaded allergies that linger around us like a low hanging fog. But before you break into your stash of nasal sprays and miracle meds, give your immune system a boost by shaking up your diet.


A new seasonal palette of lighter, fresher ingredients give our bodies a chance to detox naturally, build immunity, cleanse the digestive system and kick start our metabolism. Read our tips to learn how making a few simple changes to your diet can help navigate spring’s stickiest situations.


Manage Mucus Mayhem

You know that uncomfortable sinus pressure and congestion that re-emerges every year? You can thank the cold winter air for that. Dry sinuses and a buildup of thick mucus often carry over into spring, making us more prone to allergy and cold symptoms.


The Remedy: Ginger, turmeric and dandelion, usually harvested in early spring, scrub intestinal mucus and increase circulation and digestion, helping our bodies to naturally rid themselves of toxins we may have accumulated over the winter months. Add them to teas, dressings and marinades to reap their immune boosting powers and—bonus!—enjoy an extra kick of flavor.



Digestive Detox

While we love the hardy root vegetables and comfort foods of winter, our digestive tracts can’t wait for the lighter alternatives of summer. Incorporating fresh, seasonal ingredients, like antioxidant-rich fruits, will not only help cleanse your digestive system, it will also boost your metabolism (hello, warm weather wardrobe!).


The Remedy: Berries and cherries are loaded with antioxidants that help cleanse the gut and lymphatic system for smoother digestion and increased immunity. On the savory side, dark leafy greens like cabbage are loaded with chlorophyll, which promotes intestinal health.



Safeguard Against Symptoms

Endless sneeze sessions, coughing attacks, watery eyes, an itchy nose—sound familiar? Such are the woes of seasonal allergies. Fear not, there is hope for you yet. Adding summer vegetables into your diet, while limiting processed foods, alcohol and dairy can help manage symptoms.

The Remedy: Every season has its own buzz-worthy list of super foods. For summer, cabbage, arugula, asparagus, squash, bell peppers, and watercress are the superheroes of allergy defense. Also, green onions and garlic are packed with quercetin, which acts like an antihistamine to help protect the respiratory tract against air-born allergens. And since we believe in the holistic power of good nutrition, all of these ingredients are included in our menu offerings.

June 2015 Newsletter: Issue 1 


Meet Elle, a professional hair stylist living in New York and working at Paul Labrecque Salon who, for the better part of her adult life, has ventured every diet fad on the market. Sound familiar? It should, because we’ve all either been in her shoes or know someone who has. Well, gee, after years of trying, something had to eventually work, right? Wrong, the only thing you end up losing is a giant plateful of self-esteem. Most of these fads are just that—fleeting trends without any real power of sustainability.

 Elle learned the hard way that to truly make a change—and maintain that success—you have to pay attention to the content of what you’re eating, not just the calorie count. A 100-calorie frozen meal may sound like a good low-cal option, but besides the fact that it’s loaded with sodium and artificial preservatives, no one wants to eat that for the next fifty years. And a boring, artificial diet is kryptonite to any healthy lifestyle.

For Elle, growing up as an athlete meant she could pretty much eat whatever she wanted without worrying about her weight—and with her mom’s nightly homemade dinners, she did just that. But the older she got and the less active she became, the more she noticed her weight fluctuating. Then finally, after years of failed attempts, a friend recommended The Fresh Diet. In Elle’s words, this was her turning point. Working in the beauty industry puts a lot of pressure on looking and feeling your best. And after a long day trekking across Manhattan between weddings and photo shoots, the last thing she has time for is cooking and meal prep. With the convenience of daily Fresh Diet deliveries, Elle can eat fresh, delicious food without having to sacrifice good nutrition.

Three years later, Elle is still a faithful Fresh Diet customer. With a newfound confidence and the freedom to focus on things other than her calorie count, Elle is working toward starting a family and owning her own business.



Here at The Fresh Diet, our mission to connect people with convenient, delicious and fresh eating solutions is one that hits close to home. Having started my journey in the fresh meal delivery industry nearly 13 years ago, this mission is what drives my leadership.


I left my career in finance in 2003 after realizing the compromising effects it was having on my health and wellbeing. As an active professional, healthy nutrition and food choices often took a backseat to whatever I could eat on the run to my next meeting. Before long, I found myself on a downward spiral of low energy, lack of focus, and of course, weight gain.


After taking a step back and reevaluating my life, I embarked on a mission to find a better, more convenient way to eat well. Living in New York—where the world is at your fingertips—I set out to explore and learn everything I could about the food/restaurant industry. Then, with a spark of inspiration and all of my savings in hand, I took the leap into entrepreneurship. I started an online fresh meal delivery service with a nutrition solution that could be customized for each customer. I knew that, like me, there were probably thousands of time-starved, active people who could benefit from a meal plan that’s convenient without sacrificing taste and freshness. Fortunately, I was right and soon found myself serving a loyal following of influential New Yorkers like Marcia Gay Harden and Mary Louise Parker.


Now, with The Fresh Diet, we continue to garner a fervent and growing community and work tirelessly to create an unparalleled experience for our customers. In that spirit of innovation, we’re excited to announce a series of enhancements coming to The Fresh Diet, beginning with a new menu this June. Our new Chief Culinary Officer, Chef Silvia de Antonio, will deliver an array of dishes that boast the latest global culinary trends and follow the principles of the Mediterranean diet. We look forward to serving you and, as always, we welcome your feedback.


Thank you for your continued support,

Bryan Janeczko, CEO



Before Silvia became a world-traveled chef, she was a little girl in her mother’s kitchen with a big passion for food. Eventually, that passion grew into an obsession and she launched a career as a chef. Having grown up in Spain, the influence of the Mediterranean is evident in Silvia’s culinary philosophy. Now, as the Chief Culinary Officer for The Fresh Diet, she infuses healthy dishes with rich, global flavors for a fresh, unique dining experience. We sat down with Silvia to talk about her background in cooking, her most memorable meals, her inspiration for the new summer menu and so much more.


  1. You’ve traveled all over the world, embracing different cultures and food customs. How has that influenced your culinary philosophy?

When you travel, it helps you grow. You can read about different foods from different places but as a chef, you don’t really learn until you immerse yourself in the culture. When you can see the food like a local, you’re able to translate those local ingredients into new dishes. Take tomatoes, for example. Tomatoes are tomatoes everywhere, but their taste will vary depending on the seeds, the soil and what you top them with. Add basil and it’ll take you to Italy. Add cilantro and it’ll take you to Mexico. Add mint, it’ll take you to Greece or the Middle East. When I’m cooking, the ingredients I have on hand will guide me in a certain direction.

  1. What ethnic foods do you think are underrated right now?

Ethiopian, Moroccan and Portuguese. They’re a lot of really great, rich flavors in those cultures.


  1. What are some of your favorite ingredients to work with?

This could be a very long list! I’d have to say my go-to ingredients are olive oil, garlic, fresh herbs, eggs, avocado, tomato, potato, chickpeas, and pasta.


  1. What inspired the new summer menu?

To be honest, the inspiration came from a number of places. I try to keep up with food trends and develop dishes around things I see popping up in the industry. The first thing I do is study and analyze the trends to see what our menu needs to set it apart. At the same time, I try to maintain a sense of familiarity so our customers feel comfortable. I play with flavors, colors and textures and then I put them into place. Some meals happen by accident, others are inspired by things I’ve grown up with, like my Romesco Sauce from Cataluña.


  1. There’s a big Mediterranean influence on the new menu. Can you elaborate?

A Mediterranean diet is rich in fruits, vegetables, legumes, whole grains and healthy and monounsaturated fats like olive oil, nuts, avocados and fish—all heart healthy ingredients that promotes longevity. It’s not that Mediterranean dishes are especially complicated or require a special technique. At its core, it’s about deriving deep flavor from simple ingredients prepared simply. To achieve this in our new summer menu, we’re pairing seasonal fruits and vegetables to give the meals a full, fresh flavor.


  1. How does your work for The Fresh Diet differ from your previous experiences?

Well, like most chefs, I always consider flavors first. And then I figure out how to adapt it within our nutritional parameters. Working at The Fresh Diet keeps nutrition and health in the front of my mind, so I play with things like texture to make meals feel fresh and exciting.


  1. There’s often a negative connotation with “diet food” as being bland and unsatisfying. How do your menus go beyond that idea to offer rich, flavorful meals without sacrificing nutritional value?

It’s all about knowing how to use your ingredients. Experimenting with cooking techniques, spices and food combinations can have a huge impact on flavor. People often hear the word ‘fat’ and run away, but there are a lot of healthy fats than can be used in place of bad fats that will add a lot of flavor. You don’t have to give up Italian just because you’re on a diet. You just have to understand that eating Italian doesn’t always mean having a heaping bowl of pasta loaded with cheese—there’s so much more to the culture than that. Especially with the Mediterranean diet, the philosophy is all about using local flavors and fresh ingredients to get the most out of your dishes.


  1. Which talent would you most like to have that you don’t possess?

I wish I had a knack for music—I love to sing! But, trust me, I’m much better at cooking than I am at singing.


  1. Do you have any quirks that your team teases you about?

Not that I’m aware of… but give it time!


  1. What can we always find in your kitchen at home on any given day?

My kitchen is always stocked with fresh vegetables and fruits. They’re so versatile and can be used in meals or eaten as snacks.


  1. If you could change one big misconception about food, what would it be?

Oh, that’s easy—that fats are bad. Fats are not bad. Bad fats are bad. But there are so many great heart-healthy and cholesterol-lowering fats. I also wish people would stop thinking that vegetarian diets are protein deficient. Beans, nuts, seeds, legumes, grains, and soy are all wonderful sources of protein.


  1. How do you get your kids excited about healthy food?

I let them participate in the whole process, from buying the ingredients to cooking the meal and, in some cases, planting or harvesting from local farms. I combine healthy food with things I know they like. For kids, it’s not just about the end result. Sometimes, we turn it in into a game—like juicing with different fruits and vegetables and trying to guess what color it will be.


  1. Are you craving any foods in particular right now?

Bacalao Pil Pil—a traditional dish from the Basque Country that’s well known all over Spain.


  1. What is the most memorable meal you’ve had in your life?

It was at Sushi Kaji in Toronto. To this day, it’s the best sushi I’ve ever eaten in my life. The chef selects all his fish and it’s flown in that same morning from Australia or Japan. The flavors are incredible and are all very different from one another. And the presentation is beautiful.


  1. What’s the most memorable meal you’ve cooked in your life?

It was in a friend’s country house the day after their daughter’s wedding. There were people from all over and the star of the meal was the Lobster Paella. They’re still craving another one.


  1. What’s at the top of your bucket list? What’s the one thing you hope to accomplish in life?

To visit the 7 Wonders of the world.


  1. What’s your favorite holiday for food?



  1. Has there ever been an ingredient or dish that proved especially challenging to master?

Pad Thai noodles. Finding the right rice noodles is an important part of it, as well as the tamarind sauce.


  1. Where do you draw inspiration from when creating new meals?

It’s like a cocktail…a little here, a little there. Past experience, diversity, current trends and how I’m feeling that day all play a big role, as well.


  1. What do you want to be your legacy?

I want to help people understand the importance good food should have in their lives. How eating healthy and nutritious food doesn’t mean giving up the pleasure of enjoying a meal. I focus a lot on combining different culinary cultures and I hope my work will help people appreciate diversity as something that’s positive and enriching.


So to help you navigate any sticky situations—like avoiding those bowls of chips and sugary cocktails—try these simple recipes from Chef Silvia de Antonio for your next party.

June 2015 Newsletter: Issue 1


Ahhhh, summer—the smoky smell of backyard barbecues, the splashy sounds of parties by the pool and the fruity flavors of outdoor happy hours come to mind. We know what you’re thinking. These are death traps for any diet that has a fighting chance of sticking. And for most crash diets, that’s usually true. But this isn’t a crash diet. And here at The Fresh Diet, we don’t think you should have to give up these little indulgences. So, in the spirit of fun and flexibility, we’ve created a new kind of program designed around your summer schedule: the 5 & 2 Plan. Simply choose which five days you’d like to enjoy fresh delivered meals and take the other two days off. Now, that doesn’t mean you can eat chocolate cake six times a day for two days straight. Use the principles of portion control and sensible nutrition you’ve learned with The Fresh Diet and those two days will never throw you off track.

Our mission is to provide you the tools you need to be successful in your wellness journey. So to help you navigate any sticky situations, try these simple recipes for your next party and avoiding those bowls of chips and sugary cocktails will be a breeze.

4 Servings
  • 2 lbs Roma tomatoes (mature), quartered
  • 1 green pepper, diced
  • 1 small onion, diced
  • 1 cucumber, diced
  • 1 garlic, chopped
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon sherry vinegar
  • 1 teaspoon sea salt
  1. Wash all the vegetables .
  2. Place the pepper, the cucumber, the onion and the garlic in the blender and mix it well.
  3. Add the extra virgin olive oil, the vinegar and the salt and blend it for at about 5 minutes, you will get a green paste (this green paste will give all the flavor to the soup)
  4. The last step is adding the tomatoes one by one while the blender is working. Once all the tomatoes are inside the blender glass, leave it working till you get it smooth.
  5. Put it in a jar and chill it.
  6. Serve in glasses.
  7. Top it with chopped hard boiled egg if desired.
6 Servings
  • 1 lb salted cod
  • ½ lb white bean (cannellini)
  • 1 red bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 red onion, finely sliced
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • salt and pepper
  • 1 bay leaf
  • Fresh mint
  1. Leave the cod soaking in cold water for at least 48 hours, changing the water every 12 hours and keeping it in the fridge.
  2. Take out the cod from the water, drain it well and shred it with your hands into small pieces and put it in a salad bowl. Add the red and the yellow bell pepper. Leave it in the fridge.
  3. Put the white beans in a pot with cold water and a bay leaf with a ¼ teaspoon of salt. Once the water reaches the boiling point lower the temperature and cook it on low for approximately 45 minutes.
  4. Drain it, discard the bay leaf, add 2 tablespoon of olive oil and leave it to cool down.
  5. Once the white beans are cold, put in the red onion and mix it. Place them in a different bowl.
  6. In a bowl do the dressing: put the salt, pepper and vinegar and emulsify. Then add the remaining oil and emulsify well. Divide and add it to both bowls.
  7. Chop the mint and add it to the white beans salad. Salads are ready to serve. You can make crostinis with it: take a piece of bread and toast it on the grill with a little bit of olive oil, spread the white bean salad and top it with the cod salad.



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A new year brings with it new opportunities and a chance to start afresh. Shannon Stone-Winding is happy to be returning to Fresh Diet. Shannon’s remarkable journey started in March of 2011. After a visit to her doctor and a weigh in of 611 pounds Shannon knew she had to take action – and fast!  ‘I felt like I was going to die. It was my rock bottom!” Shannon immediately contacted The Fresh Diet and began on the program. She also joined a waiting list for the Wellness Center at Chicago’s Northwestern Hospital.


By following the program Shannon lost a significant 75 pounds. The loss meant she was eligible for the sleeve surgery. Following her approval, the surgery was performed by Dr. Alex Nagle in December 2011. Shannon continued with The Fresh Diet following the surgery to accelerate her results. During the surgery recovery, she was limited on her intake and after two years had the gastric bypass surgery in July of 2014.  She has lost a stunning total of almost 300 pounds.


Shannon loves the fresh food on the program and enjoys returning to her “gift bags” at her door each morning. “As a true Chicago foodie”, she is adamant that had the food not been up to the highest standard of quality and taste, she would have reverted to old habits and not reached her goals. Shannon speaks from experience as she has tried other delivery services and has used freezer meals. “Nothing compares to The Fresh Diet!”  In addition to the food, she also enjoys The Fresh Diet newsletter, social media platforms and now the nutritionist!


As the Assistant to the Dean for Special Projects at DePaul University School for New Learning Shannon’s job is extremely busy.  “Grabbing my bag as I walk out the door and treating myself with small meals throughout the day is now part of my routine.” This structure, in connection with therapy, fitness and other wellness activities is the new and improved rhythm to Shannon’s life.

“When I started this journey, I would use a cane and walker daily and on vacations an electronic wheelchair.  My goals were small: to walk with no assistive devices, to lower my medications, to live.  Now, my ultimate goal is to live well with my husband, Derrick, extended family and friends! I use no assistive devices, am off my medications and life is much larger than I knew!  My possibilities are endless! I am grateful for all the support from my family, friends, Fresh Diet team, Northwestern medical team and support group buddies, and my extended DePaul family!”


Shannon is continuously using Fresh Diet on her ongoing journey in regaining control of her health and her life! The Fresh Diet team tip our hats to her! Bring on 2015 – Shannon is ready!

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