inspiring us through food
CHEF GREORY MILLO
Chef Millo is helping us to get ready for swimsuit season. In
this month’s issue he is supplying us with some knowledge
to assist us in our quest for a healthier lifestyle
and a more fit body.
The Perfect Salad for Weight Reduction
Mixed salad greens with baby spinach and strawberries and raw trail mix
with dried cranberries and or blue berries. With a Grapefruit vinaigrette
and lean grilled chicken breast.
For 7 people
7 cups of salad greens with baby spinach
or 4 cups of mixed greens and 3 cups of baby spinach.
3 grapefruit
One package of strawberries.
Raw trail mix ½ pound w? Almonds cranberries and blue berries.
Dijon mustard 1 small jar
Salt & pepper
Extra virgin olive oil 1 bottle
2 1/2 pounds of chicken breast
1 bottle of low fat Italian dressing
Spring greens like spinach have a very rich flavor and for only about 10
calories per cup, you get a flavorful veggie that satisfies your hunger
with fiber, water, antioxidants, vitamins (vitamins K and A), and minerals
(magnesium, potassium, and iron).
Studies show that the chemical properties in grapefruit can reduce insulin
levels, which promote weight loss and boosts metabolism, plus it’s an
excellent source of vitamin A, vitamin C, potassium, and fiber.
In season during late spring and early summer, strawberries make a great
naturally sweet, low-calorie snack. 1 cup of sliced strawberries is about
50 calories. And their high vitamin C level (105 mg per cup) may help you
burn fat.
Blueberries are full of vitamins and antioxidants like lutein and vitamin K,
but blueberries may also help reduce belly fat!
Remember to also increase water intake! And high water foods.
Calories in Dark Meat vs White Meat
Calories
Carb
(g) Protein
(g) Total Fat
(g) Sat. Fat
(g)
Chicken – Dark Meat
Roasted (1 Cup Diced) 249
Chicken – Light (White) Meat
Roasted (1 Cup Diced) 214
Turkey – Dark Meat
Roasted (1 Cup Diced) 262
Turkey – Light (White) Meat
Roasted (1 Cup Diced) 220
0
32.6
12.3
0
38
5.7
1.5
0
40
10.1
3.4
0
41.9
4.5
1.4
Gregory Millo is a persuer of food and the knowledge that
comes with it. There is no better way to get to know people and
their cultures, than through the enjoyment of eating food with
them.
I have been a Chef for over 20 years, I got started with my
grandmother cooking in the kitchen at a young age. I pursued
my endeavors to become a well rounded chef and now I am a
culinaray arts instructor for The Art Institute of Houston.
I truly enjoy cooking and sharing the vast knowledge to one and
all. My professonal goals are to continue my education efforts
towards a master degree in nutrition and food science. Where
upon completing my degree, I may continue to grow as a human
being helping others in their endeavors to live a longer and
healthier life.
Chef Millo volunteers as a Boy Scout leader, adviser to the
student run Culinary Club at The Art Institute of Houston and a
proud supporter of the Juvenile Diabetes Research Foundation
(JDRF)
Bachelor of Science. Sam Houston State University.
Bachelor of Nutrition and Food Science Degree in Family and
Consumer Sciences.
Major in Family Consumer Science, Nutrition and Dietetics.
A.A.S. California Culinary Academy.
Associates of Arts in General Studies, Graduated with Honors.
I have pursued my love for the culinary arts for over 20 years.
I have held executive and subordinate roles in and out of kitchens
around the world. Though I strive for perfection I must settle for
excellence from the work performed. I truly enjoy cooking and sharing
the vast knowledge of to one and all. My professional goals are to
continue my education efforts towards a master degree in nutrition
and food science. Where upon completing my degree, I may continue
to grow as a human being helping others in their endeavors to live a
longer and healthier life.
3.