Chef Cyn explains: “I spent over 15 years perfecting my craft as a culinary artist. In 2005, I founded Intimate Sentiments, and our company motto is “Tasting is Believing” because healthy food should taste good. To me, adding salt to food is not a healthy option — so I created a line of Organic No-Salt Seasonings and wrote a cookbook to help others cook with taste and love, too.”
Cyn’s clients include professional athletes, politicians, and well-known entertainers.
Cynthia’s passion spans beyond cooking. “Cooking well is a tool to empower everyone I work with, especially the elderly and health-challenged clients,” says Cyn, who believes in the importance of education and dedicates her time to sharing knowledge with her clients about the need to create healthy eating habits to create healthy lives. As a Health and Wellness Ambassador for the American Heart Association, she provides cooking classes focused on healthy meal preparation in 30 minutes or less. She also gives back to her community by offering healthy cooking classes to inner-city youths.
She is a member of Alpha Kappa Alpha Sorority Inc., The Links Incorporated, The Links Foundation, The Society, 100 Black Women Washington DC Chapter, NAACP, and Morgan State University Alumni Association.
Her favorite New Year’s dishes: Shrimp and Snow Pea Pods (see the video above) and Moroccan Chicken with Brown Rice and Quinoa and Lemon Sautéed Spinach. Scroll down for that recipe. Click here to watch the video!
About Who says healthy has to be boring? Chef Cyn understands that healthier seems harder! Through personal experience, education, passion, and variety, she has found the recipe for making healthy heavenly. The Art of Healthy Cooking is more than a recipe book — it’s a resource. This interactive self-care healthy cooking recipe companion has the tools to evaluate and adjust your eating habits with self-preservation, joy, and ease! It’s time to take the journey to a healthier you!
Click here to learn more: allthingschefcyn.com
Moroccan Chicken with Brown Rice and Quinoa
Cyn says: This dish is quick and easy dish to prepare, and the flavors are phenomenal. It’s also a dish that keeps o giving for leftovers can also be placed in a wrap for a healthy lunch.
Let’s get started!
Step 1: Prepare the brown rice and quinoa. Bring 2 cups of water to a boil with 1 tablespoon of extra virgin olive oil and 1 tablespoon of Organic No-Salt Seasonings. Turn off heat and let steam.
Step 2: Prepare the chicken
You’ll need:
- 1 pound skinless, boneless chick breast with fat removed
- 2 teaspoons Organic No-Salt Seasonings
- 2 carrots, slicked
- 2 stalks celery, sliced
- 14.5 ounce canned, fire roasted chopped tomatoes
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 tsp. black pepper
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 2 cloves fresh, sliced garlic
- 1/2 cup of water
Here’s how:
- In a small bowl mix paprika, cumin, ginger, turmeric, cinnamon and pepper.
- Place the chicken on a plate to coat with spice mixture. Allow chicken to stand in spices for 1 hour or refrigerate overnight.
- In a medium skillet, heat oil over medium-high heat. Add chicken and brown for 5 minutes.
- Reduce heat to medium-low, add water, and top with onions, carrots, celery, tomato, and garlic.
- Cover and cook for 10 minutes then flip chicken and cook for 30 minutes more until chicken is cooked through.
Lemon Sautéed Spinach
You’ll need:
- 1 Tbsp. olive oil
- 6 cups fresh spinach, washed, dried
- 1/2 fresh lemon
Here’s how:
- In a saucepan, heat oil over medium-high heat
- Add spinach, handfuls at a time, leaving enough room to stir.
- Continue adding until all 6 cups are in the saucepan.
- Spoon onto a serving dish, squeeze the lemon juice over the delicious cooked spinach and serve.
Nutrition, per serving:
- Calories — 369
- Protein — 30 grams
- Fiber: 5 grams
- Cost: $4.21