Working with Kathy, to say the least, is a dream come true. Because of her generosity and vision, so many bucket list items have become a reality. How many people can say they worked with the brilliantly talented, stunningly beautiful gracious, and giving Janet Jackson? Checked! Thanks to Kathy, I designed recipes and meal plans to support healthy low glycemic index food choices. Janet is a perfectionist and she insisted that everything about these meals be special. Upon the success of our New York Times bestselling book ‘True You’, coming from her own lips- Working with Chef Andre from ​ ​ ​ ​ ​ kathy ireland®​ Worldwide, for recipes and tasty food, “These recipes are real. We enjoyed them over and over again.”

We invite you to try some of them for yourself.  

Live life deliciously! - Chef Andre Carthen

Summer Sippin'

Strawberry Watermelon Slush

1 pt Fresh strawberries

2 cups Watermelon [seeded, cubed]

1/4 cup Simple Syrup

1/3 cups Vodka

1/4 cups Lemon juice

2 cups Ice cubes

Combine the strawberries, watermelon, simple syrup, vodka, and lemon juice in a blender, and blend well.

Gradually add the ice, blending until smooth..

Serve immediately - Enjoy Responsibly!

 

 

Chef Andre Lion expresses passion for children’s nutrition. Whenever possible, you’ll see Chef Andre Lion onFamily products, reminding everyone that our lion roars loudly, as long as there are hungry children in our world.Please join us, and stop child hunger.

-Kathy Ireland and Chef Andre Carthen

Chef Andre Carthen a.k.a. the Fit Chef, is featured in Kathy Ireland’s book “Real Solutions for Busy Moms: Your Guide to Success and Sanity,” and Janet Jackson’s first book, NY Times #1 Best Seller “True You” where he contributed over 30 recipes for a healthy meal plan.

“True You” takes Celebrity Chef Andre’s exquisite recipes and transforms them into something anyone can do if they have a desire to stay healthy and lean while eating the foods they love. Chef Andre is the only African American to be appointed to the Nutrisystem Success Chef’s Council. Recently asked to be the guest chef for St. John’s Hospital’s Gala “Beyond the Stars” at the Ronald Reagan Presidential Library.

He is often asked to bring his culinary awareness to the media and has appeared on popular radio & television programs like “Today Show,” “Access Hollywood”, “Anderson Cooper”, “Soap Talk”, “EXTRA”, “Inside Hollywood”, “Black Hollywood Live”, “Sunday Dinner”, “Brave Heart Women”, “Healthy Women Healthy World”, “Get Real Live”, Breakfast Television / City TV”, “New Day Northwest”, “Walking on Eggs”, “On the Red Carpet” …

…and has appeared in Forbes, Cuisine Noir, USA Today, Palm Springs Life, Media Planet- USA Today, MetroSource, The Standard, Desert Sun, Desert Out, and Furniture Today.

Spangled Ice Cream Sandwiches

4 waffles, frozen ​ (store bought)
1½ pints strawberry ice cream, softened
1½ pints vanilla ice cream, softened
1½ pints blueberry or acai berry ice cream, softened
Star cookie cutters

In a large rectangle baking dish lined with plastic wrap, place a layer of softened strawberry ice cream, smoothed out. Repeat with a layer of vanilla ice cream, then with the blueberry ice cream. Cover with plastic wrap and place in freezer to set, about 45 minutes.
While ice cream is setting remove waffles from freezer and cut with star cookie cutter. Cover and place back in freezer until ready to use.
When ice cream is set, turn-out ice cream on plastic wrap. Quickly and carefully use star cookie cutter to cut out star shapes. Place between star shaped waffles, serve immediately or cover and place back in freezer until ready to serve.

Serving 4

Mango Salsa

This sweet, tangy and colorful dish is sure to be a welcomed addition to any fiesta

4 medium tomatoes chopped
½ cup chopped red onion
¾ cup chopped cilantro
1 large mango, peeled and chopped
pinch cayenne pepper
pinch salt

Combine all ingredients and refrigerate until ready to serve.

6-8 servings

Whole-Wheat Fruity Breakfast Bars

Loaded with fruits and whole grain, this is great for breakfast on the go!

2 cup organic wheat flour, 1½ cup oats, toasted, 1 tsp ground cinnamon, 1/4 tsp salt, ½ cup butter, ½ cup honey, ½ cup brown sugar or sweetener, 2 ripe bananas, mashed, 1 apple, peeled, cored and diced, 1 cup blueberries, 1 cup dried cranberries, 1 tbsp orange zest, 1 cup orange juice

Preheat oven to 350ºF. In medium bowl add the flour, toasted oats, cinnamon, and salt. Mix well. In your stand mixer (or handheld) with paddle attachment, cream the butter and the sugar until they’re fluffy. About 5-8 minutes at medium speed. In the meantime, in a separate bowl, mash the bananas, honey and add the rest of the fruit. Add the flour slowly to the sugar-butter mixture. Mix on low. Then add the orange juice. Mix briefly, just until everything is incorporated. Gently fold in fruits using spatula. Coat a 9 X 13 inch baking dish with vegetable spray and spread dough evenly. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Makes about 12 bars.

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