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MasterChef Gary's Most Popular Recipes
Disclaimer - Please Read
The recipes published on this website have been tried and used successfully, but results may vary from person to person. We are not responsible for any liability, loss, adverse reactions, or damage, caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the recipes or nutritional information on this website. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury or reaction that may result.
Eclectic Recipes
MasterChef Gary Talks About Plant-based Meatballs
MasterChef Gary introduces some very expensive Beyond brand plant-based meatballs with his dish of roasted corn, peas and riced cauliflower with garlic and butter.
Great Tasting Smoothies
Stay hydrated and stay healthy. Make your own Master Tonic ice cubes to add to your favorite beverage. Get all the health and wellness benefits of the Master Tonic and stay hydrated at the same time. #mastertonic #health #healthandwellness #weightlosstransformation
Great Tasting Smoothies
I make fresh fruit smoothies using cucumbers, pineapple, strawberries, grapes and bananas. #mastertonic #health #healthandwellness #weightlosstransformation
Great Tasting Plant-based Meal Slideshow
Plant-based eating has been one of the reasons that I have lost weight. Here's a 4-minute picture slideshow that shows that you can eat healthy and not have to sacrifice taste (as long as you use the MasterChef Gary Premium Organic Seasoning and the All-In-One Master Tonic). For more recipe ideas visit www.garysweightlossjourney.com.
MasterChef Gary Meal Collage
Row 1: (Left to Right) Pic 1: Beets. Pic 2: Spinach, Cheese and Roasted Pepper Omelette. Pic 3: Hard Boiled Eggs with Lumpfish Black Caviar on a bed of Salmon. Pic 4: Cheese Omelette with Salmon Chunks.
Row 2: (Left to Right) Pic 1: Spinach, Cheese and Smoked Salmon Omelette. Pic 2: Steak, Hard Boiled Eggs with Roasted Red Peppers. Pic 3: Chilean Sea Bass with Lumpfish Black Caviar with Spicy Ranch Sauce. Pic 4: Mixed Green Salad with Seasoned Bacon, Cucumbers and Tomatoes.
Row 3: (Left to Right) Pic 1: Avocados with Spicy Harissa Sauce, Salmon and Smoked Pepper with Honey Mustard Sauce. Pic 2: Sirloin Steak seasoned with Almond Oil, MasterChef Gary Seasoning and Beet Root Powder.
Veggie Meatballs & Peppers
Add some colorful peppers and veggie meatballs and simmer on medium heat for approximately 10 - 15 minutes. Season with the MasterChef Gary Premium Organic Original Seasoning Blend to taste.
Vegan Chili with Plant-based "Chorizo"
This Vegan chili with Plant-based "Chorizo" is easy to make and has the texture of a meat chili. I used diced red onion, black beans, kidney beans, corn, chopped or diced tomatoes, Bloody Mary Mix, and Master Chef Gary's "Vu-Doo" seasoning to taste. Cook approximately 20 minutes on medium heat and serve. Folks won't know the difference.
Fried Cabbage with Sausage, Shrimp, Scallops & Peppers
Keto-Friendly and Filling
This is a GREAT tasting meal that's easy to prepare.
Preparation: Large pan with cover, butter, chili infused cooking oil, one gallon sized Ziplock or plastic bag, MasterChef Gary Premium Organic Seasoning and MasterChef Gary's "Vu-Doo" Spicy seasoning. Or, you can substitute Season All and Cajun seasoning.
--Slice your cabbage to your liking
--Slice red, green, yellow and red peppers
--Slice one onion
--Place all the above in a large pan and season with your favorite seasoning. (I use MasterChef Gary's Premium Organic Seasoning)
--Add one half stick of butter and a about 3 oz. of the All-In-One Master Tonic or water
--Cover and cook on medium heat for 15-20 minutes
--Cut sausage into small chunks
--Peel shrimp, set aside scallops
--Get one gallon sized Ziplock or plastic bag
--Place scallops, shrimp and sausage in the bag and drizzle chili-infused cooking oil
--Liberally shake MasterChef Gary's Vu-Doo Seasoning or Cajun seasoning in the bag and shake
--Pan fry, bake or air fry the sausage and seafood (I air fry on a grill plate) at 375 degrees for approximately 15 minutes
--Stir cabbage and peppers
--Add sausage and seafood to the cabbage in the pan
--Reduced heat to "low" and stir and cover for 5 minutes
--Serve and enjoy your master dish, courtesy of MasterChef Gary
Enjoy with sparkling water or your favorite beverage with Craft ice balls.
Plant-Based Meals Reviews
Review #1: The "eat meati" cutlets made from mushroom root. I cooked one cutlet in the air fryer on a grill plate and the other in a frying pan. Each cutlet has 17 grams of protein and 6 grams of fiber. I put my cutlet on a bed of sauteed collard greens with roasted carrots. The taste was good, the portion size was perfect. This is marketed as a substitute for a chicken cutlet. It looks like chicken but the taste and texture is more like swordfish. Going plant-based requires deprogramming my mind and my senses from decades of eating meat. This mushroom root cutlet ain't chicken, but it's good. Would I buy it again? Absolutely!
Review #2: Miyoko's Oat Meal Butter. I won't bore you with the numerous ingredients, which consists of stuff that I've heard of but know very little about. Let's just say that this is a gluten-free, organic, and vegan product. I used this "butter" on a baked potato. The texture and taste was very close to butter. In fact, I probably could not tell the difference in a blind taste test. Grade: A-
Chicken Meatloaf with Mango Peach Salsa and Ritz Cracker Breading
- Ingredients: Ground chicken, Mango & Peach Salsa, Ritz Cracker Breading. One large egg, MasterChef Gary’s Premium Organic Seasoning Original Blend.
- Take one package of ground chicken or turkey and dump in a large bowl. Add one large egg, 4-8 large spoonful of salsa (depending upon how large a package of ground chicken or turkey). Make your best estimate and add enough breading to thicken the meat.
- Mix and stir thoroughly. Place the mixture in a glass container and bake in a conventional oven at 375 degrees for 20-25 minutes. Serve with a baked potato, a green vegetable or coleslaw. Suggested condiment: Jalapeno Cherry Barbecue Sauce.
Spiral Zucchini Squash
Spiral Zucchini squash with scorched green beans cooked in Ghee butter and macadamia oil with plant-based meatballs and marinated tomatoes.
Pork Sausage, Spinach, Avocados and Tomatoes
Premium pork sausage with sauteed spinach, marinated tomatoes and avocado slices with Merlot salt.
Masterchef Gary's Air fryer favorites
Petite Sirloin Steak
Plant-Based Pasta & "Meatballs"
Petite Sirloin Steak
Petite cut sirloin steaks sprayed with avocado oil and seasoned with the MasterChef Gary Premium Organic Seasoning and melted butter in the air fryer for approximately 15 minutes. .
Chicken Wonton Soup
Plant-Based Pasta & "Meatballs"
Petite Sirloin Steak
Chicken wontons with fresh cut carrots and celery with vegetable broth.
Plant-Based Pasta & "Meatballs"
Plant-Based Pasta & "Meatballs"
Plant-Based Pasta & "Meatballs"
Angel hair pasta with Parmesan cheese with scorched green beans and fried green tomatoes seasoned with butter, olive oil, the MasterChef Gary's Original blend seasoning with a pinch of organic Merlot salt and Za’atar spice topped with plant-based meatballs and a dollop of spicy Harissa sauce.
Air Fried Meatballs & Plant-Based Chili
Air Fried Stuffed Meatballs
Hand rolled meatballs stuffed with cheese in the air fryer at 390 degrees for 15 minutes. Add fresh pan fried spinach and sliced onions with boiled red potatoes.
Plant-Based Chili with Organic Beet Root Powder
This is a plant-based chili seasoned with the MasterChef Gary "Vu-Doo" seasoning with dark red kidney beans, black beans, roasted corn, diced green peppers and tomatoes. For additional health benefits and a distinct sweet flavor, sprinkle a teaspoon of organic beet root powder and a splash of the All-In-One Master Tonic into your individual bowl and stir. Enjoy the best tasting and healthiest chili you've had in a long time.
Cranberry & Master tonic energy drink
Gather The Ingredients
Gather The Ingredients
Gather The Ingredients
Mix fresh cranberries (a super fruit), low-sodium vegetable juice, the All-In-One Master Tonic, organic beet root powder, low-sugar hydration powder and Bloody Mary Mix.
Mix It All Up
Gather The Ingredients
Gather The Ingredients
Place cranberries in blender and add 6 oz. of Master Tonic, 6 oz. of Bloody Mary Mix and 6-12 oz. of Low-Sodium Vegetable or Tomato Juice. Add 3 scoops of Organic Beet Root powder and 2 scoops of low-sugar or no sugar Hydration powder.
Air Fried Lobster, Salmon & Shrimp Salad
Lobster Tails
Broccoli, Kale and Brussels Sprouts Salad with Shrimp
Pre-Sliced Baked Potato, Spinach and Salmon
Season lobster tails with MasterChef Gary Premium Organic Seasoning. Cook in air fryer at 380 degrees for 5-7 minutes. Drizzle with melted butter, parsley and squeezed lemon wedge.
Pre-Sliced Baked Potato, Spinach and Salmon
Broccoli, Kale and Brussels Sprouts Salad with Shrimp
Pre-Sliced Baked Potato, Spinach and Salmon
Wash potato, coat with oil and fine Pink Himalayan sea salt. Wrap tightly in aluminum foil. Pierce or slide the top of potato for venting. Place in pan in oven for 425 degrees for about 45 minutes.
Broccoli, Kale and Brussels Sprouts Salad with Shrimp
Broccoli, Kale and Brussels Sprouts Salad with Shrimp
Broccoli, Kale and Brussels Sprouts Salad with Shrimp
Take your choice of salad greens and mix with jumbo shrimp. Garnish with your favorite dressing.
Spicy angel hair pasta
Angel Hair pasta 🍝 with Arrabbiata sauce and turkey meatballs seasoned with the MasterChef Gary Premium Organic “Vu-Doo” Spicy 🌶 seasoning topped with fresh Parmesan & Romano cheese 🧀.
Black Bean with Charbroiled Chicken soup
- 1 bag or 2 small cans of black beans
- 2 charbroiled chicken patties stuffed with Mozzarella cheese and Kale
- 1/2 cup of Israeli toasted pasta Couscous
- Add 8 ounces tomato 🍅 purée
- Add 4 ounces Bloody Mary Mix
- Add MasterChef Gary Premium
- Add
- Organic 🌶 seasoning to your desired spice level
- Simmer on low heat and serve
Grape Leaves Soup
Cut 8-16 Grape Leave rolls into chunks and place in a large pot with enough olive oil to cover the pot. Add tomatoes, red peppers, Kale, tomato pureé, Bloody Mary Mix, Pinto beans, garlic, hot chili peppers, and Parsley. Simmer on low heat and season with MasterChef Gary Seasoning and the All-In-One Master Tonic.
masterchef gary flagship specialties
Cucumbers (Original Recipe)
- Take 1.5 to 2.0 lbs. of miniature cucumbers (depending on the size of the cucumbers this could be 7-14 cucumbers)
- Wash with veggie wash
- Slice cucumbers in a container
- Sprinkle ½ oz. to 1.0 oz. of MasterChef Gary Premium Organic Spice Mix over cucumbers
- Pour one-half cup of All-In-One Master Tonic over cucumbers
- Cover container and shake to mix recipe mix and tonic
- Let sit for a minimum of 4 hours
For additional flavor, drizzle your favorite vinaigrette or salad dressing over cucumbers. Sprinkle additional seasoning mix to taste. Bon appetite! You can repeat this recipe 3 times. You may need to add additional spice mix and tonic, as the cucumbers absorb the spice/tonic mix. After using 3-4 times, you can use the spice/tonic mix as a marinade for meats or a vinaigrette for salads.
Spicy Tomatoes with (Vu-Doo Seasoning)
- Take 1.5 to 2.0 lbs. of tomatoes
- · Wash with veggie wash
- Slice or cut in a container
- Sprinkle ½ oz. to 1.0 oz. of MasterChef Gary Premium Spice Mix over tomatoes
- Pour one-half cup of All-In-One Master Tonic over tomatoes
- Cover container and shake to mix recipe mix and tonic
- Let sit for a minimum of 4 hours
Masterchef Gary favorites
Spicy Baked Beans with Brisket
- Pour One 28 oz. (1 lb. 12 oz.) can baked beans (Vegetarian or with meat) into a large pot
- Pour ½ half cup of All-In-One Master Tonic into beans
- Dice or shred cooked brisket and add to pot
- Adjust stove top or slow cooker heat to "Medium"
- Mix ½ oz. of MasterChef Gary Vu-Doo Seasoning mix into pot and stir for approximately 15-20 minutes
- Heat and serve
Angel Hair Pasta with Meatballs
- Boil angel hair pasta or spaghetti in water with several drops of olive oil
- Put meatballs (ground turkey, beef or chicken) in a bowl and mix MasterChef Gary Premium Organic Seasoning
- Roll and pack meatballs to a size of your choosing
- Place meatballs on a tray and place in the oven (preheated) at 375 degrees for about 15-20 minutes
- Add MasterChef Gary Premium Organic Original seasoning (approximately 0.5 oz)
- Take 1/2 half-pound of raw shrimp in a bowl or seasoning bag and mix in your favorite seasoning and spices such as the MasterChef Gary Vu-Doo seasoning
- Place shrimp in the oven at 375 for approximately 15 minutes
- Add orange, yellow, red, and green sweet peppers with red onions
- Add cooked meatballs and shrimp
- Garnish with fresh organic spinach leaves
- Drizzle Red Pepper Chili glaze
- Mix and serve
- Optional: Add Parmesan and/or Romano grated cheese
Vegan "Meatless" Chili
- Take 1 lb. of plant-based "meat" in a frying pan with cooking oil
- MasterChef Gary prefers the "Pure Farmland" brand of plant-based products
- Season with the MasterChef Gary Premium Organic Spicy (Vu-Doo) Seasoning (approximately 0.5 oz.
- In a large pot add cooked meat, vegetarian Pinto, Red and or Dark Kidney beans
- Cook on low heat
- Add diced orange, yellow, red, and green peppers with diced red onions
- Add diced tomatoes
- Pour in Organic Vegetable Juice
- Add additional Vu-Doo seasoning to suit your level of "heat or spice"
- Simmer, stir and serve alone or with a dollop of sour cream and/or cheese
Shredded Brussels Sprout Salad
--Shred Brussels Sprouts into a bowl
--Add chopped red onions, bacon, smoked black pepper and celery salt
--Stir and mix Duke's mayonnaise
MasterChef Gary Breakfast Salad
The MasterChef Gary breakfast salad includes fresh salad greens 🥬, with an ultra thin slice of chicken breast under the greens with cheese 🧀, hard boiled eggs 🥚, tomatoes 🍅 seasoned with the MasterChef Gary premium organic spices and an avocado 🥑.
Angel Hair Pasta with Pepper and Olives
--Boil angel hair pasta in pot
--Drain and return to pot
--Add tomatoes, olive oil, olives, green, orange and red peppers and Feta cheese
--Mix and stir MasterChef Gary seasoning
--Serve and add Parmesan cheese
--Refrigerate (Can be eaten "hot or cold"
Sweet & Spicy Tomatoes (Vu-Doo Seasoning)
- Slice into chunks 2-3 lbs. of large Hot House or Steak Tomatoes in a container
- Pour 1 cup of All-In-One Master Tonic over the tomatoes
- Sprinkle 1/2 to 3/4 ounces of MasterChef Gary's Vu-Doo Seasoning over tomatoes
- Sprinkle 1/2 ounce of organic cane sugar to taste