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

Portly Portland chef reveals secret recipe for healthy weight loss

Never trust a skinny chef. Unless, of course, he's John Paulk.

John became a chef five years ago to fulfill his lifelong passion for cooking and entertaining. Equally lifelong -- his struggles with weight. So imagine his dilemma in a new profession where being overweight was socially acceptable.

John took this as an excuse to gain more weight, and quickly hit 233 pounds. He took Prilosec for gastric reflux, experienced serious heel pain, always felt short of breath -- and even suffered a mild stroke!

John felt like a young man trapped in an old man's body. Worse, he was hiding behind his weight, fearful of what people might think or say. John knew he had to make a change, or risk losing his health, happiness, and career.

He sampled many diet programs with little success, and didn't know what else to try. Then John heard a local radio host share his story about slimming down on L A Weight Loss.

The chef was inspired to experiment. He contacted the Lloyd L A Weight Loss Center in Portland, Ore. At first, John was skeptical, but the friendly, helpful counselors quickly put him at ease.

His personal counselor, Rhonda Leigh, met with John one-on-one to set goals and develop a meal plan based on vegetables, fruits, lean meat, and fiber. She also had him step on the scale every other day. This kept him accountable for his eating decisions.

Ever the cook, John adapted recipes at home and at work to fit his new menu and seasoned palate. This meant cutting fat, cooking without oil, grilling and roasting food, and opting for fewer calories. His favorite creation: a fat-free, flavorful marinade made without oil.

John also added exercise to his routine. He hit the gym six times a week, and worked with a personal trainer. Soon, he was doing 800 crunches, where before he couldn't even do 20!

The potent combination of diet and exercise helped John lose weight at a rate of 2 pounds per week. It wasn't long before he hit his goal weight of 180 pounds. He also shrunk his waist from 44 inches to 32, and built up muscle through his workout regimen.

The best part: having the energy, strength, and coordination for new adventures with his family. John went skiing for the first time with his sons, and started working out with his wife during the week. Plus, he no longer needs medication, and feels 10 years younger!

Now John can't wait to share his story with others. He always brings up L A Weight Loss on his radio show, “Food Talk.” And he cooks L A Weight Loss recipes during culinary segments on a local TV program.

John's inspiring message: If a chef can do it, so can you! Well done, John!

Here's John, on-air and overweight at 233 pounds:



And here he is at 180, hotter than a jalapeno! Talk about epicurean delights ;)



FAST FACTS

Name: John Paulk
Hometown: Portland, Ore.
Age: 44
Height: 5'9"

Starting weight: 233 pounds
Goal weight: 180 pounds
Current weight: 180 pounds
Program start date: February 2006

Favorite food: Pizza.

Biggest temptation: Nacho Cheese Doritos.

Biggest motivator: Wanting to set a healthy example for his three young sons.

Biggest obstacle: Becoming complacent and falling into old habits.

Old eating philosophy: Living to eat, drink, and be merry!

New eating philosophy: Adopting a healthier lifestyle, and choosing the right foods in the right portions.

Best thing about losing weight: Having more confidence, and adding years to his life.

Best weight loss secret learned: Write down what you eat, weigh in three times a week, and don't give up until you're finished!