Shade Hotel in Manhattan Beach invited guests and media to meet Chef Devin Alexander on Monday January 28, 2013. Owner of Shade Hotel Michael Zislis in collaboration with Devin Alexander presented Devin’s 30 Days of Devine Decadence menu. Devin is a New York Times best-selling author, healthy comfort food chef, and weight loss expert. Being the host of “America’s Chefs on Tour,” Devin has inspired others to eat healthy and lose weight. She has shared her personal story with many, having appeared numerous times on weight loss and fitness shows.
Chef Devin Alexander with LA’s The Place writer Tyler Emery at Shade Hotel.
The menu contributed to the “Blue Zones” Vitality Cities Initiatives, which help bring delicious and healthy food options to beach communities. Guests and media were given the chance to meet Devin and watch the latest episode of her show in which she explains how everyone can cook healthy while on a budget. Devin showed everyone how to create a menu for a family of 6 for under $20, and how to make a healthy breakfast for your children before school.
The event also featured two hours of delicious food samples that included Devin’s Grilled Chicken and Roasted Pepper Pizza, Marinara Meatballs from the Meatball Marinara Plate, delicious Crab Cake and side salad, Devinly Delites Lemon Bundt Cake, Devinly Delites Chocolate Chocolate Muffins, and Little Devs which is her take on burger favorites.
Chef Devin Alexander low cal desserts.
Guests were also able to order from Devin’s special menu that is now featured at the Zinc Craft Kitchen inside the hotel. Guests of the hotel can also experience Devin’s menu until February 5, 2013. The menu is available Sunday through Wednesday from 7 a.m. to 10 p.m. and Thursday through Saturday from 7 a.m. to 11 p.m.
Devin has been featured in over 500 magazines including Prevention, Men’s Health and Shape, and has appeared on The Today Show, Good Morning America, The Biggest Loser, Dr. Oz, Dr. Phil, The View, Celebrity Fit Club, Discovery Health’s National Body Challenge, FOX, and CNN.
Devin is the author of eight cookbooks, including “The Biggest Loser Cookbook” series (to accompany the hit NBC show). Devin’s own 70-pound weight loss journey helped her demonstrate that being healthy doesn’t mean you can’t enjoy delicious meals. The Biggest Loser starts up again this month bringing light to their new mission, confronting childhood obesity. For the first time the show will feature both adults and children from the ages of 13 to 17 years old. Season 14 will hold many surprises including some celebrity guest stars.
Devin’s Recipes!
Devin has created unique recipes, allowing people to enjoy delicious meals and stay healthy. Her recipe for Sweet Potato No-Skins uses salt in a very clever way. The top of the potato rounds are lightly seasoned, when flipped back over and eaten you will only taste great flavor. This method allows you to enjoy each bite using less salt. Light sweet potatoes work just as well as the dark ones, however if you decide to use the darker sweet potato you may need to increase your cooking time by one or two minutes.
Devin’s Sweet Potato No-Skins
Devin’s recipe for her Sweet Potato No-Skins is:
16 ounces 1⁄2″-thick rounds light-skinned sweet potatoes
1 teaspoon olive oil
1⁄8 teaspoon sea salt
1⁄8 teaspoon garlic powder
1⁄8 teaspoon cayenne, or to taste
2 ounces finely shredded all-natural, low-fat Cheddar cheese (I used Cabot’s 75% Reduced Fat Sharp Cheddar Cheese)
4 teaspoons all-natural bacon bits (I used Wellshire All-Natural Fully Cooked Salt-Cured Bacon Bits)
4 teaspoons finely chopped scallions
2 tablespoons fat-free Greek yogurt (optional)
Preheat the oven to 450°F. Line a baking sheet with nonstick foil. In a large glass or plastic mixing bowl, toss the potatoes and oil together until the potatoes are well coated.
Place the potato rounds in a single layer on the prepared pan so they do not touch. Sprinkle the salt, garlic powder, and cayenne evenly over the top of the potatoes. Bake them for 10 minutes. Flip them and bake for 7 to 9 minutes longer, or until they are tender inside and starting to brown lightly on the outside.
Push the potato rounds together so that they touch and you can easily top them in a single, even layer. First place the Cheddar, then the bacon bits, and then the scallions over the rounds. Bake for 2 to 3 minutes, or until the cheese is melted. Serve immediately with 1⁄2 teaspoon of the yogurt on top of each, if desired.
Makes 4 servings: Per serving: 141 calories, 7 g protein, 21 g carbohydrates (6 g sugar), 3 g fat, 1 g saturated fat, 7 mg cholesterol, 4 g fiber, 283 mg
sodium
* You’ll need to start with about 11⁄2 pounds of potatoes in order to get 16 ounces of rounds. Try to choose potatoes that are roughly uniform in size. To create the rounds, peel your potatoes and cut both ends off. Then cut them into 1⁄2″ thick rounds and measure out 16 ounces.
the beautiful Shade Hotel Terrace in Manhattan Beach, CA
More About Shade Hotel
The meet and greet took place at Shade Hotel, a luxury boutique hotel near Los Angeles. Shade incorporates modern complexity with that California beach feel. The hotel is located next to some of the best shopping and eating spots in the center of Manhattan Beach. The interior décor of Shade brings focus to the balance between nature and modern living, with stainless steel, river rock and exotic bamboo. Guests of the hotel can experience the beautiful Skydeck bar and pool or eat at the incredible Zinc Craft Kitchen. Being named Traveler’s Choice 2012 from TripAdvisor.com as one of the 25 trendiest hotels in the country, Shade is known for hosting memorable weddings and exciting business events.
For more information on Shade Hotel or to make reservations please visit www.shadehotel.com or call 310.546-4995.
