A Delicious Gift – Nutrition Kitchen with Gio

In the spirit of a happy and healthy holiday, BB Body launched a special new series called Nutrition Kitchen with Gio – our in-house pro chef! Our goal was to offer up nutrition-forward recipes that anyone can make and everyone can enjoy. And the result wasn’t just tempting. It was delicious!

We’ve added the first three episodes to YouTube (in case you aren’t on the app) and are including the corresponding recipes here as a special gift to you.

I hope you get a chance to try them out and discover just how good great-for-you dishes can be. Be sure to stay tuned for more amazing dishes from Gio’s Nutrition Kitchen!

Mediterranean Holiday Entertaining

Menu:

1. Mediterranean Fish en Papillote
2. Fennel, Orange & Caper Salad
3. Roasted Herbed Asparagus with Lemon Zest

Mediterranean Fish en Papillote (Serves 2)

Ingredients

• 2 White Fish Fillets (Cod, Halibut, Snapper, Or Sea Bass)
• 1 Cup Cherry Tomatoes, Halved
• 1 Lemon, Thinly Sliced
• 2–3 Garlic Cloves, Sliced
• Fresh Thyme Or Parsley
• 1 Tbsp Capers
• 2–3 Tbsp Olive Oil
• Salt + Pepper
• Parchment Paper

Instructions

1. Preheat oven to 400°F.
2. Cut two large sheets of parchment.
3. Place each fish fillet in the center.
4. Season with salt + pepper.
5. Top with tomatoes, garlic, lemon slices, thyme, and capers.
6. Drizzle with olive oil.
7. Fold parchment over the fish and tightly crimp edges to seal.
8. Place packets on a baking sheet and bake 12–15 minutes.
9. Serve by opening packets at the table for an aromatic “wow.”

Fennel, Orange & Caper Salad (Serves 4)

Ingredients

• 1–2 Fennel Bulbs, Thinly Sliced
• 2 Oranges, Segmented
• 1–2 Tbsp Capers
• 2–3 Tbsp Olive Oil
• Juice Of ½ Lemon (Optional)
• Salt + Pepper
• Fennel Fronds For Garnish

Instructions

1. Thinly slice fennel using a knife or mandoline.
2. Place fennel in a bowl and add orange segments.
3. Drizzle with olive oil (and optional lemon juice).
4. Add capers, salt, and pepper.
5. Toss gently.
6. Garnish with fennel fronds.

Roasted Herbed Asparagus with Lemon Zest (Serves 4)

Ingredients

1. 1–2 Bunches Asparagus, Trimmed
2. 2 Tbsp Olive Oil
3. Sea Salt + Black Pepper
4. Zest Of 1 Lemon
5. Optional: Pecorino Romano

Instructions

1. Preheat oven to 400°F.
2. Spread asparagus on sheet pan.
3. Toss with olive oil, salt, and pepper.
4. Roast 10–12 minutes.
5. Finish with lemon zest and optional Pecorino.

Holiday Party Essentials

Menu:

1. Whipped Ricotta with Honey & Pistachios
2. Mediterranean Stuffed Mushrooms
3. Crispy Chickpea Snack

Whipped Ricotta with Honey & Pistachios (Serves 4)

Ingredients

• 1 Cup Whole Milk Ricotta
• 1–2 Tbsp Olive Oil
• 1–2 Tsp Honey
• 1–2 Tbsp Crushed Pistachios
• Salt + Pepper
• Optional: Lemon Zest Or Chili Flakes

Instructions

1. Add ricotta, olive oil, and a pinch of salt to a food processor.
2. Blend until light and creamy (30–45 seconds).
3. Transfer to a shallow dish.
4. Drizzle with honey.
5. Top with pistachios and optional zest.
6. Serve with GF crackers, cucumbers, endive, or toasted bread.

Mediterranean Stuffed Mushrooms (Makes 12 Mushrooms)

Ingredients

• 12 Large Cremini Or Button Mushrooms
• 1–2 Tbsp Olive Oil
• 1 Small Shallot Or Garlic Clove, Minced
• Zucchini Diced
• ¼ Cup Grated Pecorino Romano
• 2 Tbsp Chopped Parsley
• Salt + Pepper
• Optional: Chopped Sun-Dried Tomatoes Or Capers
• Optional – Extra Yum – Add The Ricotta In The Stuffing

Instructions

1. Preheat oven to 375°F.
2. Remove stems and finely chop them.
3. Sauté chopped stems with shallot/garlic in olive oil (2 minutes).
4. Add breadcrumbs, Pecorino, parsley, salt, and pepper.
5. Fill mushroom caps.
6. Bake 15–18 minutes, until golden.

Crispy Chickpea Snack (Serves 2–4)

Ingredients

• 1 Can Chickpeas, Drained + Dried
• 1–2 Tbsp Olive Oil
• Smoked Paprika
• Sea Salt
• Optional: Cumin, Garlic Powder, Chili Flakes

Instructions

1. Preheat oven to 425°F.
2. Dry chickpeas VERY well.
3. Toss with olive oil, paprika, and salt.
4. Spread onto sheet pan.
5. Roast 20–25 minutes, shaking halfway.
6. Add more seasoning if needed.

Healthy Holiday Comforts

1. Sicilian Herb Roast Chicken
2. Leek & Zucchini Soup
3. Honey-Ricotta Stuffed Dates with Pistachios & Orange Zest (NEW Dessert)

Leek & Zucchini Soup (Serves 4)

Ingredients

• 2 Leeks, Sliced
• 2–3 Zucchini, Chopped
• 1 Onion, Chopped
• 2–3 Tbsp Olive Oil
• 3 Cups Vegetable Or Chicken Broth
• Salt + Pepper
• Optional: Basil Or Parsley

Instructions

1. Heat olive oil in pot.
2. Sauté onion + leeks until soft.
3. Add zucchini; cook 2 minutes.
4. Add broth, salt, pepper.
5. Simmer 10–12 minutes.
6. Blend until smooth.
7. Finish with herbs.

Sicilian Herb Roast Chicken (or Thighs) (Serves 4)

Ingredients

• 4 Chicken Thighs (Or Small Whole Chicken)
• 2–3 Tbsp Olive Oil
• 1 Lemon (Zest + Juice)
• 3–4 Garlic Cloves, Sliced Or Minced
• Fresh Rosemary, Thyme, Or Oregano
• Salt + Pepper

Instructions

1. Preheat oven to 400°F.
2. Season chicken with olive oil, lemon, garlic, herbs, salt + pepper.
3. Roast thighs 35–40 min, whole chicken 1 hr–1 hr 15.
4. Rest 5 minutes before cutting.

Honey-Ricotta Stuffed Dates with Pistachios & Orange Zest (Serves 4–6)

Ingredients

• 12 Medjool Dates, Pits Removed
• ¾ Cup Whole Milk Ricotta
• 1–2 Tbsp Honey
• 2 Tbsp Crushed Pistachios
• Zest Of ½ Orange
• Optional: Pinch Of Cinnamon
• Optional: Flaky Sea Salt

Instructions

1. Slice dates lengthwise and remove pits.
2. Fill each date with a spoonful of ricotta.
3. Drizzle lightly with honey.
4. Sprinkle with crushed pistachios.
5. Add orange zest on top.
6. Optional: finish with cinnamon or flaky salt.
7. Arrange on platter — they look like Mediterranean jewels.

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