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WELCOME

Behind Every POWERHOUSE Flavor is
the ARCHITECT That Builds The Experience:


Welcome to my world of all things flavor! Having struggled with weight
issues more than half of my life I dispel the myth that healthy food
is lifeless and bland. Enjoy your epicurean journey as you
explore the globally inspired flavors, ingredients and recipes
that deliver healthier ideas sending your taste buds
into a state of sublime.


JTA

MEET CHEF JUDSON

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Chef Judson’s Sizzle Reel




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The Steve Harvey Show Season 4



STEVE HARVEY RETURNS TO CHICAGO FOR THE
4th SEASON. MEET HARVEY’S CORE TEAM!!


Celebrity Chef, Judson Todd Allen Delivers Innovative, Flavorful & Healthy Meals to Steve Harvey’s Palate.
Follow Judson Todd Allen via social media and his website to get an the inside scoop, including recipes and videos on what Harvey eats on a daily basis, keeping him healthy and full of energy.




Chef Judson’s Featured Recipe




It’s Grilling Season and Chef Judson is Bringing “HEALTHY BACK” with BOLD SPICES & FLAVOR

Give these recipes a try and share it with others!!! Follow me on Instagram and Twitter @ Judson Todd Allen




Grilled Potato Salad

Grilled Potato Salad

By: Chef Judson Todd Allen

Serves: 5-6
Preparation Time: 15 minutes
Cook Time: 30 minutes

MORE RECIPES

Ingredients
Cooking Instructions
  • 9 small Yukon Gold potatoes, cleaned

    3 large eggs (hard boiled), chopped

    1 teaspoon Dijon mustard

    1 teaspoon yellow mustard

    1/4 cup plain non-fat Greek yogurt

    1/2 cup mayonnaise

    1 large roasted red pepper

    2 ribs of celery, chopped

    2 tablespoons sweet pickle relish

    2 tablespoons Judson Todd Allen CHEF BLEND Hot Sauce

    1 teaspoon, fresh dill

    1 teaspoon, fresh parsley, chopped

    1/2 lemon

    1 teaspoon, olive oil

    Salt and pepper to taste

  • Preheat charcoal grill.

    Drop potatoes in a large pot of boiling salted water. Boil for approximately 8-10 minutes. Drain the potatoes and set aside to cool.

    Cut cooled potatoes in half and add them to a baking sheet. Drizzle with olive oil, salt and pepper. Using tongs, place the potatoes on the hot grill. Cook on all sides to achieve beautiful grill marks. You want to be very gently so that the potatoes do not fall apart.

    In a medium mixing bowl add yogurt, mayonnaise, mustards, vegetables, relish and hot sauce and combine. Next add chopped egg, potatoes, herbs and juice of lemon and gently mix to fully coat. Season with salt and pepper to taste.

    Garnish with fresh herbs and paprika and serve warm or chilled.