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A WARM WELCOME TO DANIEL GREEN’S WEBSITE

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 winning 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…
Read More about Daniel

INFOMERCIALS, TV APPEARANCES AND SHOWS VIDEO GALLERY

Daniel has over 11,000 hours of live broadcasting into 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 GREEN SHOWREEL

DANIEL GREEN SHOWREEL

HOME AND FAMILY – 2017

HOME AND FAMILY – 2017

THE ORIGINAL – 2017

THE ORIGINAL – 2017

NOW FOOD TV – 2016

NOW FOOD TV – 2016

VALLEY VIEW LIVE! – 2016

VALLEY VIEW LIVE! – 2016

KTNV Channel 13 Las Vegas

KTNV Channel 13 Las Vegas

LEFTOVER CHEF – 2015

LEFTOVER CHEF – 2015

LEFTOVER CHEF – 2015

LEFTOVER CHEF – 2015

EVERYDAY HEALTH – 2015

EVERYDAY HEALTH – 2015

DANIEL’S PREVIOUS AND CURRENT CLIENTS WORLDWIDE

RECIPE BOOKS

Daniel has written ten recipe books to date. You can read more information about his latest book in the Paleo series – ‘Paleo Monday To Friday’ which has recently been launched.
Click on the images below to view more information about Daniel’s other recipe books.
RECIPE BOOKS<!--PALEO MONDAY TO FRIDAY-->

RECIPE BOOKS

RECIPE BOOKS<!--THE PALEO DIET-->

RECIPE BOOKS

RECIPE BOOKS<!--HEALTHY HEARTY MEALS-->

RECIPE BOOKS

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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

Serves 2

4 eggs
2 egg whites
Sea salt and freshly ground
Black pepper
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

Tip
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Instructions

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.

HAVE YOU GOT A PROJECT THAT YOU WOULD LIKE DANIEL TO BE INVOLVED IN?

You can email Daniel: [email protected] to arrange a meeting to discuss your ideas and find out how he can help with your project. He looks forward to hearing from you.

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