Internationally known celebrity chef Daniel Green specializing in healthy eating has a passion for flavor and weight loss results. Losing 65lbs himself years ago and keeping it off, he has transformed his life and thousands of others. Award wining author of 12 cook books on healthy eating selling millions worldwide. Designing menus for Cathay Pacific and showcasing his weight loss ideas on networks across the world on television for networks such as BBC, Food Network, Hallmark channel, NBC, UK Food, Discovery, Travel channel, ABC, CBS and many more.
Daniel is known as a Host on Live TV Shopping with over 11,000 hours of live broadcasting in 91 million homes. More recently Daniel has exploded in the Direct response world with his pans “Gotham Steel” selling millions as one of the most successful infomercials in 2016 and 2017.
Daniel has built recognition with his peers and filming with personalities such as Curtis Stone, Paula Deen, Joan Rivers, Andrew Zimmern and many more. Daniel has prepared private dinners for the likes of the eldest Princess of Thailand, US Ambassadors and people that love food that is low in carbohydrates, fats, calories but full of flavor. It’s guilt free food as he says. Fat is not flavor is his motto. That’s a cop out that chefs use. Traveling the world, Daniel finds ways to adapt food so no one feels they are on a diet, just have brilliant food. His latest books on the PALEO diet and healthy eating for lower cholesterol have sold millions…
INFORMERCIALS, TV APPEARANCES AND SHOWS VIDEO GALLERY
Daniel has over 11,000 hours of live broadcasting in 91 million homes. More recently Daniel has exploded in the Direct response world with his pans “Gotham Steel” selling millions as one of the most successful infomercials in 2016 and 2017.
Click on the images below to view a few examples of Daniel’s appearances on television shows and infomercials.
DANIEL’S PREVIOUS AND CURRENT CLIENTS WORLDWIDE
Featured recipe – a personal favourite of Daniel’s
Sun-dried tomato omelette with Mexican salsa
When I spent time in Mexico, I discovered how salsas are such a great accompaniment to eggs. They’re so fresh and spicy and make a fantastic breakfast or brunch, especially in the summer.
153 calories | 10.3g fat | 2.7g saturates | 0.3g sugar | 0.9g salt | 15.5g protein | 0.2g fibre
2 egg whites
Sea salt and freshly ground
40g sun-dried tomatoes in
olive oil, drained and finely sliced
2 spring onions, sliced
For the salsa
4 plum tomatoes, deseeded and finely chopped
6 fresh basil leaves, finely chopped
A handful of fresh coriander leaves, finely chopped
¹⁄2 white onion, finely chopped
Juice of ¹⁄2 lime
1 small Jalapeno pepper, finely chopped
1. First make the salsa: Place all the ingredients in a large bowl and mix together well.
2. Break the eggs into a bowl, lightly season and beat together with a fork.
3. Place a frying pan on a high heat, spray with a little olive oil and add the eggs, tilting the pan to spread the mix evenly over the base, and lower the heat to medium. After a minute or two, use a spatula to pull the outer edges of the omelette into the centre. The liquid, uncooked egg, will fill the space and ensure the omelette cooks evenly and the base doesn’t burn.
4. When almost all the egg is cooked, add the sun-dried tomato, then use a spatula again to flip one side of the omelette over so it is folded in half. Take off the heat, rest for 30 seconds and then serve immediately with the salsa on the side.