Healthy Meals at Home with Daphne Oz

Emmy-winning TV Host & NYTimes Bestselling Author Shares Some of her Favorite Recipes

Article by Mindy Hargesheimer

Photography by Kensey Taylor

Originally published in Meridian Lifestyle

New York Times bestselling author Daphne Oz's newest book, "Eat Your Heart Out: All-Fun, No-Fuss Food to Celebrate Eating Clean," launched in April. In addition to The Good Dish, Daphne is the newest judge to join the cast of FOX's MasterChef Junior.   Eat Your Heart Out is a collection of 150 recipes free from gluten and refined sugar that won’t disappoint demanding tastebuds or make healthy eating feel like a job you don't need or want.  We sat down with Daphne who shared some of her favorite recipes!

Whole Roasted Cauliflower


1 Cauliflower head

½ cup parsley, leaves pulled and tender stems minced

2 tbsp pulled Thai basil or mint, chopped

1 Fresno chile, thinly sliced

Kosher salt plus

Tahini Sauce:

3 tbsp of Tahini

1 garlic clove

Juice of 1 lemon

2 tbsp olive oil

4 tbsp ice water plus ice cube

Sea salt and freshly cracked pepper, plus Flaky salt to garnish


•Preheat the oven to 450F.

•Fill a large pot with 2-3 inches of water and bring to a boil over high heat. Add cauliflower head, cover and steam 15-20 minutes, adding more hot water if needed.

•Place steamed cauliflower on a rack over a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Put in the oven for 50-55 minutes or until it is crisp and golden brown over the entire surface, and a knife easily inserts into the thickest part of the stem with only a little resistance.

•In a medium bowl, mix together Tahini Sauce. Grate your garlic into the tahini and squeeze in fresh lemon juice. Whisk in 2 tbsp of olive oil, then slowly add in 4 tbsp of ice water & an ice cube. Whisk briskly another 2-3 minutes until the sauce gets gently runny and fluffy. Season with salt and pepper to taste.

•Once your cauliflower is roasted, allow to cool 5 minutes, then remove to a serving plate. Generously drizzle Tahini sauce over top of the cauliflower, making sure a few little puddles accumulate – all the better for dragging bites through! Scatter the fresh herbs and chili over top before completing with a drizzle of olive oil and flaky salt.

Turkish Kofte Burgers


Greek Style Red Wine Vinaigrette:

2 lemons, juiced

1-2 tbsp red wine vinegar

2 tsp oregano (or 1 tsp fresh)

1 tsp garlic salt

1 garlic clove, creamed

1 tsp honey

½ cup olive oil

½ sweet yellow onion, thinly sliced

Kosher salt & freshly cracked pepper to taste

Turkish Kofte Burgers:

1 lb ground beef, 20% fat 80 % lean

1 garlic clove, creamed or grated

½ sweet yellow onion, grated

1 piece day old bread (or toast), soaked in whole milk

1 tsp ground cumin

1 tsp oregano

1 tsp sweet paprika

1 tsp onion powder

1 tsp coriander seeds, crushed

¼ cup flat-leaf parsley, finely chopped

1 egg, beaten

Kosher salt & freshly cracked pepper

Olive oil for cooking

Greek Salad:

3 heads of romaine, chopped

2-3 Persian cucumbers, chopped

½ cup Cherry tomatoes, sliced in half

2 Cubanelle or other mild green peppers, sliced in rings

½ cup flat-leaf parsley, leaves torn & tender stems minced

1 tbsp mint, finely chopped

½ cup Pepperoncini peppers, sliced

½ cup kalamata olives, pitted

4 oz Feta cheese, crumbled


•Make the salad dressing in a medium bowl: combine lemon juice, red wine vinegar, oregano, garlic salt, creamed garlic, and honey, then slowly whisk in the olive oil to emulsify. Season with salt and pepper to taste. Add onion and allow to sit until ready to dress.

•In a small bowl, combine your spices with 1 tsp kosher salt.

•In a large bowl, prepare your meat blend. Add spices and salt, parsley and egg. Lift from the bottom of the bowl and press all ingredients together to evenly distribute, being careful not to overwork the meat. Stop mixing when herbs and spices are just distributed. With damp hand, shape meat mix into kofte burgers – you can make them regular size quarter pounders (there will be 4 of them), or more egg sized and shaped which are nice for making platters. Set aside on a plate and store covered in the refrigerator until 20 minutes before you are ready to use.

•Brush a grill pan or cast-iron skillet with 2 tsp olive oil and set over high heat. Once it is hot and oil on the surface glistens, drop the heat to medium. 

•Place the patties on the hot surface, spaced 2 inches apart. Grill for about 4 minutes until nicely browned on one side. Patties should easily release. Turn and brown the other side for another 3-4 minutes until cooked through and both sides have a rich, golden brown crust.

•In a large salad bowl, add romaine, cucumbers, tomatoes, peppers, parsley, mint, pepperoncini peppers, kalamata olives, and feta cheese. Toss with desired amount of salad dressing, and serve with a portion of kofte burgers!

German Chocolate Cake


Butter, for greasing the pans

1 ¾ cups all -purpose flour, plus more for pans

2 cups sugar

2 teaspoons baking soda

1 teaspoon baking powder

¼ teaspoon sea salt

¾ cups good cocoa powder

1 bag of chocolate pudding mix

1 ½ cup buttermilk, shaken

½ cup avocado oil

2 teaspoons pure vanilla extract

2 extra-large eggs, at room temperature

1 ½ cup boiled water

Coconut Pecan Icing:

2 sticks (1 cup) unsalted butter

2 (14-oz) cans condensed milk

2 tsp vanilla extract

½ tsp iodized salt

6 egg yolks

8 oz pecans, chopped

14 oz sweetened shredded coconut


•Preheat the oven to 350F. Butter two 8 inch x 2 inch round cake pans. Line with parchment paper, then butter and flour the pans.

•In a medium mixing bowl, combine all of the dry ingredients: flour, sugar, baking soda, baking powder, salt, cocoa powder and pudding mix.

•In another bowl, combine the buttermilk, avocado oil, vanilla extract and eggs with an electric mixer for 30 seconds. With the mixer on low speed, slowly add the wet ingredients to the dry. Scrape down the bottom with a rubber spatula to ensure you have all of the dry mix incorporated with the wet. With the mixer still on low, slowly add in the hot water. Scrape down the bottom of the bowl with a rubber spatula once again to make sure that everything is well combined and evenly distributed.

•Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool cake in the pans for 10 minutes, then turn them out onto a flat plate or cake pedestal to let them cool completely (approx. 1 hour).

•To make the frosting, melt butter in a double boiler over a pot of boiling water. Add in condensed milk, vanilla extract, salt and 6 egg yolks while whisking constantly for approx. 15 minutes. Cook until thickened. Stir in coconut and pecans. Mix it all together with a rubber spatula until well combined. Allow to cool and set for 20 minutes.

•With a knife or spatula, spread the top of first layer of cake with frosting. Place the second layer of cake on top of the first and spread the frosting evenly on the top.

With more than 670k Instagram followers, Daphne Oz is an Emmy Award-winning television host, bestselling author, chef, and entrepreneur focused on innovation in food and beverage, beauty, wellness, fashion and media. Find and watch Daphne prepare her recipes on Instagram at @daphneoz and www.daphneoz.com.

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