Category: Recipe

Recipe| Cabbage Collard Slaw by Embody Well

Sometimes in my blog posts I mention the “vegetablarian” in my life. Please allow me to officially introduce Tanya Leake of Embody Well! My friend and fellow samba lover invited me into her kitchen for an episode of her YouTube series “Grub and Groove” where she teaches you how to cook a tasty, healthy dish along with some dance moves! I had so much fun filming this with her. And I hope you all enjoy watching. Try this recipe. Is is DELICIOUS!

Please keep your eyes open. She is about to drop a book. I can not WAIT to read it!! And I know you will love it too!

Recipe| How-to Make a Raspberry Macaron

French Macarons are the new cupcakes. Bakeries everywhere are adding them to their menu. And now there are macaron shops/stands popping up all over the place. Below is a recipe so that you can make your own!

Raspberry Macaron villa azur dine with daniMay 31 is National Macaron Day (not to be mistaken for a celebration of the new French president). Below you’ll find a recipe from Chef Erwin Mallet of Miami’s Villa Azur. Now you can try your hand at creating a perfect batch of this sweet meringue-based confection. The Raspberry Macaron.



  • Almond flour/meal: 212 grams
  • Powdered sugar: 212 grams
  • Egg whites: 0.82 grams to 0.90 grams
  • Red food coloring: a dash
  • Granulated sugar: 236 grams, plus a pinch for the egg whites
  • Water: 158 grams

Raspberry jam:

  • Raspberry purée: 1 kg
  • Granulated sugar: 50 grams
  • Pectine: 10 grams


Cocktails| How To Make a Tom Collins

The Tom Collins is the perfect summer cocktail. It is sweet, citrusy, sparkling and refreshing. Gin cocktails are not normally thought of as light, but this one is. This particular concoction is perfect for those who don’t like the taste of alcohol but want the sweet buzz that they provide. So be careful with this one. It can be deceptive!

I’m dubbing this one the cocktail of Summer 17. Watch the video below for more details. I like mine sweet and boozy, so modify as you see fit.

For the written recipe, Click: (more…)

Recipe| How-To Make a Yummy Pressed Sandwich

Sandwiches don’t have to be boring. With the right tools and ingredients, you can make something yummy! Like a panini!

A panini is a pressed/grilled sandwich. The name is of Italian origin, like the sandwiches. So using italian breads like ciabatta (chee-BAH-tah) and focaccia (foh-KAH-chah) makes sense, but I used regular sandwich bread though. I have more tips below.

This is a simple recipe that you can follow. I hope you’re inspired to upgrade your regular sandwich to something warm and melty.

What you’ll need:
– George Foreman Grill (or electronic grill) OR cast iron grill pan and press tool
– chicken (sliced)
– roasted red peppers (picked red peppers)
– pesto sauce
– mozzarella cheese slices
– hummus (optional)

See below for MORE tips, not seen in the video. (more…)

How-To Make Caprese Skewers

If you’re hosting or headed to a party, a great no-cook option for an appetizer or starter is caprese skewers with prosciutto.

Caprese (Cah-PRAY-zee) skewers (sk-YOO-werz) are inspired by the caprese salad– an italian salad popularized in the Mediterranean city of Capri. It is historically buffalo mozerella, fresh basil leaves and tomatoes topped with olive oil and balsamic vinegar. Turning it into a skewer makes it a salad in one bite. I decided to add to prosciutto for a little more flavor, protein and heartiness.

Below is my video with tips and tricks for making the assembly go quickly. I took the platter shown at the end of the video to the birthday party of my good friend Chef Nadia and her twin sister Elon. The skewers disappeared REALLY quickly. I know your friends will enjoy them too.

mozzarella (balls in olive oil)
fresh whole basil leaves
cherry tomatoes
prosciutto di parma
olive oil
balsamic vinegar
black pepper

Click for tips:

Start a Better Breakfast Routine… BistroMD

September, Better Breakfast Month, is nearly at a close– but it is never too late to improve the way you start your day. Breakfast truly is the most important meal. A good breakfast can give you more energy and help you to make better choices throughout the day. I have a horrible habit of skipping breakfast usually because I don’t leave myself enough time to make something great, but I notice a difference when I make time for myself.

Don’t let the fact that September is almost over deter you from beginning a better breakfast routine. Fall is really good time to jumpstart your health and fitness regimen– it is so much easier to roll into the new year with good habits when you do.

BistroMD shared a few simple recipes with me that I’d like to share with you! Trust me– they are pretty yummy. Have fun!

bistroMD’s Sweet Potato Pancakes:

Courtesy of BistroMD
Courtesy of BistroMD

Serves 2

Calories: 330

Protein: 24 g

NET Carbohydrate: 19 g


What you’ll need:

  • 1 cooked sweet potato
  • 2 Eggs
  • 2 tablespoons Peanut Butter
  • ¼ teaspoon baking powder

Directions: Mix all ingredients in bowl. Mixture will be lumpy. Cook on a skillet or griddle and enjoy!

Serve topped with a sprinkle of cinnamon and a side of turkey sausage.


bistroMD’s Black Bean Omelet

Courtesy of BistroMD
Courtesy of BistroMD

Yield’s one serving

Calories: 330

Protein: 21 g

NET Carbohydrate: 44 g


What you’ll need:

  • 1/2 cup of cage free 100% egg white liquid
  • 1/8 teaspoon of extra virgin olive oil
  • A pinch of sea salt and black pepper

Directions: In a nonstick 8-inch skillet, heat the oil over medium heat. Pour the egg whites into a small bowl and sprinkle in the salt and pepper. Whisk for 10 seconds, add in the egg mixture to the skillet to cover the bottom and cook the eggs for two minutes. Using a rubber spatula, flip the egg over and cook for another two minutes. Transfer to a plate and leave the omelet open.

More ingredients that you’ll need:

  • 1/4 cup of canned organic black beans
  • 1/8 teaspoon of extra virgin olive oil
  • 1 tablespoon of diced green pepper (1/4″ x 1/4 “)
  • 1 tablespoon of diced red pepper (1/4″ x 1/4″)
  • 1 teaspoon of dice onions (1/4″ x1/4”)
  • 1/8 teaspoon of ground cumin
  • 1/8 teaspoon of fresh chopped cilantro
  • A pinch of sea salt and black pepper
  • 1/4 cup of Mexican shredded cheese

Directions: Drain black beans and rinse with cold water. In a skillet, heat the oil over medium heat and add in the onions. Cook until the onions are clear, add in the peppers and cook for another two minutes. Add in the black beans. Continue to cook for another minute and add in the cumin, cilantro and salt and pepper. (The cheese is for the stuffing).

This delicious breakfast staple gets kicked up a notch with a black bean filling and fresh salsa on top.

Check out for more healthy recipes and information about eating to live.

TACO TUESDAY… My Simple Ground Beef Tacos Recipe

CC gnokii

If you follow me on instagram, you probably know that I take Taco Tuesday seriously. Not really, but I do love tacos. My mom used to make something like this when I growing up. But a few years ago, I stopped buying taco kits and started making my own seasonings. Its so much better. And I can control the sodium content. Plus there is no secret high fructose corn syrup, etc.

No, I’m NOT claiming that these are authentic Mexican tacos, but I promise you that they are YUMMY! Tried and true! I intend to make a video for the guacamole– so stay tuned.

Anyway, this recipe is SUPER simple– as all of my recipes are. Enjoy!


Dine With Dani Tacos (serves 4)

[please read the entire recipe before you shop and again before you begin cooking]



  • bowl
  • stove
  • oven
  • pan
  • spatula
  • whisk
  • baking sheet

DineWithDani Taco Seasoning (large batch):

  • 1-cup chili powder
  • ¼ cup garlic powder
  • ¼ cup onion powder
  • ¼ cup red pepper flakes
  • ¼ cup dried oregano
  • ½ cup paprika
  • ¼ cup cumin
  • ⅛ cup course sea salt (to taste)
  • ⅛ cup course black pepper grinds (to taste)
  • [dry whisk together in a bowl, store in a resealable container, will last forever!]

Meat Ingredients:

  • 3 tbsp taco seasoning (see large batch recipe)
  • 2 tbsp olive oil
  • ½ white onion diced
  • 1 minced garlic (or one tbsp from the jar)
  • 1 bell peppers diced (optional)
  • 1- 1.25 lb ground beef (90% lean or more)
  • 1 tsp salt (to taste)


Serve with:

  • corn taco shells [3 per person]
  • arugula [to taste– just a few leaves per taco]
  • shredded cheese [to taste– likely a tbsp per taco]
  • sour cream [to taste– likely a tsp per taco]
  • salsa [to tast– likely a tbsp per taco]
  • cilantro [to taste] (chopped fresh or dried)
  • guacamole [to taste– likely a tsp per taco]


  1. Dice one half a white onion (and 1 garlic clove, optional: one bell pepper)
  2. In a pan heat 1 tbsp of olive oil on medium heat.
  3. Sweat (saute) the diced onion (along with bell pepper)
  4. Preheat oven on 350 degrees.
  5. Once onions are translucent (and peppers softened) add optional tablespoon of minced garlic
  6. When garlic is fragrant and toasted, add 1+ lb of ground beef.
  7. Salt the beef mixture to taste while meat is still pink.
  8. Raise heat to high and brown ground beef constantly moving around with the spatula (or spoonula) .
  9. When beef is brown, turn off heat and stir in 2-3 tbsp of the DineWithDani taco seasoning.
  10. Add quarter cup of water and simmer on the lowest heat possible.
  11. On a baking sheet, arrange shells in an overlapping pattern and heat in the oven for five minutes.
  12. IF your beef was less than 90% lean, drain off half of the liquid fat.
  13. Lay out guacamole, sour cream, cheese and salsa (or whatever you like on tacos).
  14. SERVE!


Re-gram’d my own gram! Happy Taco Tuesday! #upgram #recipe #dinewithdani #foodblog #simplemeal

A video posted by Dani Styles (@dinewithdani) on

My Acai Protein Smoothie Recipe

my acai protein smoothieA few years ago, smoothies became the snack du jour. They were touted as diet food (meal replacements) and soon smoothie shops started popping up everywhere. We were paying $5 and $6 for fruit blended together. And ultimately all we did was increase our sugar intake.

After a few studies regarding the myths and facts about smoothies, we got smart! The public demanded that smoothie shops add veggies, yogurt and/or protein to the mix. Home electronic companies jumped on the bandwagon and started marketing “smoothie makers”. So now everyone has a bullet or ninja at home to make their own.

I don’t have either of those, but my blender is no slouch! And I make some amazing smoothies with it. Remember: when it comes to cooking, its not all about the tool– its about the ingredients.

Anyway, I call smoothies my frenemy because they are so yummy (friend), but so sugary (enemy). So I like all frenemies, I take them in small small doses. And what do I put in mine? Seriously only a handful of quality ingredients. And NO ice.

The DineWithDani Acai Protein Smoothie/Vitamina

1 cup plain greek yogurt (flavored yogurt has too much sugar and the texture ruins the smoothie)

1 pack of Sambazon Acai puree (it says sweetened, but its really not sweet- and if you have another brand– it’ll work)

1 frozen banana (when bananas are on the way to being overly ripe, I peel them and freeze them in a ziplock bag for smoothies at a later date)

0.5 cup of almond milk (you can use cashew milk, skim milk, lactaid or whatever you have)

1tbsp of honey (I choose raw honey and honestly it isn’t just for sweetness, it really affects the texture of your smoothie)

optional: one serving of protein powder

optional: two large kale leaf OR one extra-large collard green leaf (cleaned)


smoothie ingredientsClick below for additional notes…


The Coffee Nerd… My Official Coffee Handbook/Cookbook

image001I’ve never been a morning person, but I have an unconscious routine each morning, which unfortunately includes hitting the snooze button at least once. I get up, I brush my teeth and head straight to the kitchen. Not to grab breakfast, but to begin a completely necessary ritual: My Daily Coffee.


I don’t start my day without a cup of joe. Whether I’m in the mood for instant (I’m a fan of Starbucks VIA) or espresso (I have a kettle for that), I start that process almost as soon as I wake up. The best is when my love is home and gets the morning going with the french press. Good times.


Anyway, I was pleasantly surprised to receive a book that details everything I could ever need to know about something I already love! The Coffee Nerd should be call the official coffee handbook. It’s perfect for those like me who love it and even those who don’t really get the big whoop. Those people would be surprised at how many different flavor categories there are in the bean world. Not to mention all the different drinks you can make!


This book lays out flavor palettes and how they are affected by the various roasting techniques. It even gets into all the different ways to brew it– including all the fancy shmancy beverages you see on coffeeshop menus. There is even a glossary for quick reference in the future.


If you are even the least bit curious about what makes a great cup of coffee, this book would be an excellent addition to your cookbook collection. While, no, it is not technically a “cookbook”, it does offer measurements for grinds-to-water ratios (milk, cream, etc)– so you can experiment at home. Or you can read up about something and go let a barista (a professional coffee maker) do what they do best. Your choice!


And if you’re like me, pick up this book and find a whole new bag of reasons to love coffee. You’ll be able to confirm what you suspected about it and discover things you didn’t know.


Its an easy read because it gets right to the point! Much like a good cup of coffee, it will energize you to get out there.

Author Ruth Brown, an Australian-born journalist and writer, currently works as the arts and entertainment editor at The Brooklyn Paper, and previously worked as an editor and reporter at Willamette Week in Portland, Oregon—a city known for its coffee.

Super Food Kale… 10 Ways to Prepare

Heralded as a “super food,” (and featured on a sweatshirt worn by Beyonce) Kale has rich nutritional value and its role as an antioxidant make it a perfect addition to your diet. There are many different types of kale, so find the one(s) that you like best and get creative.

PS– I prefer dinosaur kale.

And in case you need thought starters, below are 10 things that you can do with Kale courtesy of my friends over at Chef Works:


1 Make Smoothies

Green smoothies are becoming a popular breakfast choice for the health conscious, but the green of choice is usually spinach. Kale makes a good option, as it is just as nutritious (if not more so) and it has a mild flavor that you can’t detect when blended with fruit. It goes well with just about anything from apples to pineapple, to berries, so experiment until you find your favorite. You may want to leave out thick stems, as they may not blend as well and also add a somewhat bitter flavor.


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