Don't let summer slip away without John Paulk's recipes!

Cooking while losing weight can be a challenge. But John Paulk, an executive chef and owner of personal chef business Mezzaluna, can simplify the process, and make the results fun and delicious.

We profiled John's L A Weight story on the blog a couple weeks ago. While on the L A Weight Loss plan, he cooked many recipes from the L A Lite cookbook. But he couldn't help but create a few healthy dishes of his own that followed his healthy eating plan.

So we couldn't help but call John up and ask him how he did it. Listen in on our conversation to hear John discuss his weight loss journey, and how he created tasty dishes that fit his L A Weight Loss plan.

He also reveals some tips you can use in your kitchen to keep your taste buds and stomach satisfied while losing weight!



And after you check out the podcast, hit the grocery store! John sent me a few of his favorite summer dishes to share with My L A Weight Loss Diary readers.

He created them all, and they're even more delicious than they sound -- plus they're all low-fat and low-calorie! I've posted them below, so be sure to try them out!

Black Bean and Corn Salsa with Pita Wedges

2 medium fresh ears of corn, roasted or steamed, then cooled
1 cup canned black beans, rinsed and drained
1/2 cup finely minced red onion
1/2 cup finely minced red pepper
3 tsp. lime juice
2 tsp. minced cilantro
1 tsp. extra virgin olive oil
1 red jalapeno pepper, seeded and finely minced
1 clove garlic, minced
1/2 tsp. ground cumin
Salt and pepper to taste
Pita wedges

Cut corn kernels from the cob with a sharp knife. Stir together kernels and remaining ingredients, except salt and pita wedges, in a mixing bowl. Taste, then add salt and pepper as needed. Cover and refrigerate until ready to serve.

Heat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray. Cut each pita into 8 wedges and place on baking sheet. Lightly coat wedges with cooking spray, sprinkle with cumin, and season with salt and pepper. Bake 15 minutes or until golden brown.

Servings: 6
Serving size: 1/2 cup



Caprese Salad

3 vine-ripe tomatoes, 1/4-inch thick slices
1 lb. fresh low-fat mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
3 Tbsp. capers, drained
Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with a very small amount of extra virgin olive oil, and a little balsamic. Scatter a teaspoon of the capers on each plate or on platter if serving family-style. Season with salt and pepper to taste.

Servings: 4-6
Serving size: Small plate-full



Sea Scallop Ceviche in English Cucumber Cups

1 red onion, minced
1 red pepper, minced
1 orange pepper, minced
1 bunch fresh cilantro
1 cup freshly squeezed orange juice
1 cup fresh lime juice
2 Tbsp. olive oil
3 fresh jalapeno chile, minced (discard seeds)
4 Tbsp. kosher salt
24 fresh sea scallops, finely chopped
4-6 English cucumbers

Combine all of the above ingredients, except for the cucumbers, in a non-reactive bowl. Place bowl in refrigerator for at least two hours so scallops can "cook" in the lime juice mixture. Meanwhile, slice cucumbers into 1-inch pieces, and hollow out the center of the cucumbers with a small melon baller, forming a little bowl shape. Place a teaspoon of the ceviche into each cucumber. Serve chilled.

Servings: 6
Serving size: 4 scallops