Meal Prep Loyalty and Referral Programs

Screen Shot 2018-05-23 at 4.36.10 PM.png

Exciting news! We have started Loyalty and Referral programs here at Simon Hall Private Chef! The goal is to show my appreciation for your continued support as we build this Whole30 community together. I hope that you take advantage of these programs moving forward because you deserve it! Click the "Order Here" button below to place this week's order and begin earning rewards! 

Loyalty Program

This is a simple way to show you my gratitude for your continued support! This program works just like a punch card you used to use at your favorite coffee shop, but you don't have to worry about keeping up with anything! For every 10th order you place you will receive an automatic $10 credit to your account. It's that easy.

Referral Program

This is a perfect way to build our Whole30 community together. With the referral program, you can find a referral code within your account to share with your friends directly or via social media. If a new customer uses your referral code, they will receive $10 off their first order and you will automatically receive a $10 credit on your account. Feel free to post on your Instagram story, share on Facebook or send to a friend you know is starting their Whole30 journey. 

Mango Pineapple Salsa


There is nothing better in the summertime than adding fresh fruits that are packed with flavor to your dishes. I love whipping up this quick and delicious salsa to add a little spice a lot of fun to my summer fish dishes. This is a no brainer when it comes to family cookouts or even just a normal weeknight dinner.


Ingredients :

2 mangos, diced small

1/2 cup diced pineapple 

1 lb tomatillos, pulsed in kitchen aid 

2 large tomatoes diced small

1 jalapeño diced small

2 bunches cilantro 

4 limes zested and juiced 

Salt and pepper to taste 



Combine all ingredients in a large bowl and let sit over night. Add to chicken, fish or simply use as a dip! 

Summertime Chicken and Veggies Salad

Screen Shot 2018-06-13 at 5.00.39 PM.png

There is nothing better than throwing together a big salad you can share with your friends and family! This recipe is perfect for a weeknight dinner or a summer potluck bbq and everything in between. Sometimes the best recipes end up being the ones you make up as you go while using whatever you happen to have in your fridge or pantry. Everyone will love this salad, and you will feel satisfied with zero guilt. It’s summer time -- make the best of it!


Ingredients :

8 oz Asparagus

8 oz Green Beans

8 oz Sugar Snap Peas

6 Radishes

1 Bunch Parsley

1 Bunch Chives

1 cup Tomatoes

1.5 lbs Boneless Chicken Tenders

Salt and Pepper to Taste

1 cup Tessemae’s Lemon Garlic Dressing

Magic Mushroom Seasoning @nomnompaleo



Instructions :

Blanch green beans and asparagus and set aside.

Grill chicken with salt, pepper and mushroom seasoning.

Chop tomatoes, radishes and chives while the chicken is on the grill.

Shred chicken and add the rest of the ingredients to a large bowl.

Mix with Tessamae’s dressing and enjoy!



Avocado Shrimp Tacos

Screen Shot 2018-05-31 at 5.17.15 PM.png

Summer has finally made an appearance and I am so excited! This weather always encourages hand held treats, so I have decided to freshen up a classic summer taco so those of us on Whole30 can still enjoy this favorite! This is a simple recipe that can be tweaked in many different ways. Try adding some fajita veggies on top or grilling the shrimp to add some extra flavor! 



Ingredients :

- 3 Avocado
- 4 Cloves Garlic
- 2 Tbs Tessemae's Lemon Garlic
- 1/2 Red Onion
- Cilantro to garnish
- 2 lbs Shrimp
- Butter Lettuce
- 1 Lime

Screen Shot 2018-05-31 at 5.18.15 PM.png


Instructions :

Chop garlic and onion and combine with avocado and dressing, mix together until smooth.
Boil shrimp until tender or buy pre-boiled.
Add 1 or 2 spoonfuls of avocado mash into butter lettuce.
Add a few shrimp to each.
Garnish with cilantro and lime.

Simple and Flavorful Cauliflower Soup


Cauliflower is an incredibly diverse ingredient that can easily be transformed into something really special. I love playing around with cauliflower to see what I can come up with in the kitchen. One of my favorite cauliflower recipes is this soup because even though it's simple, it is packed with fun and satisfying flavors. Anyone can whip up this recipe after a busy weekday! 


Truffle Cauliflower Soup


- 6 Cups Cauliflower

- 1 Cup Onion

- ½ Cup Celery

- 5 Cups Stock of Your Choice (I used chicken)

- Salt and Pepper to Taste

- White Truffle Oil to Taste



Dice the onion and celery and roughly chop the cauliflower. Sautee the veggies in a large pot for a couple minutes then add in the stock and simmer until veggies are soft. Add the veggie and stock mixture into a blender and blend until smooth. Garnish with white truffle oil. Salt and pepper to taste.





Pesto Just Got Way More Interesting


Fun new recipe for your week!

I’ve got a super easy recipe this week that really packs a punch! Tommy is my main sous chef in the kitchen and he has absolutely perfected this Whole30 Approved condiment.

This Arugula Walnut Pesto is an interesting twist on the classic and is delicious on pretty much anything. I love mixing it in with zucchini noodles or spaghetti squash or even smothering it over some grilled chicken. If you are a snacker like I am, you can even use this pesto as a dip for your carrots or cucumbers! No matter how you put this pesto to use, it will serve as the perfect addition to any dish for extra flavor.


Tommy's Arugula Walnut Pesto


  • 1 Cup Walnuts

  • 2 Cups Olive Oil

  • 4 Cups Firmly Packed Arugula

  • 1 Lemon, Juiced

  • 1 Tbsp Garlic

  • Salt and Pepper to Taste




Dump all ingredients into the food processor and blend until smooth.

It's as simple as that! ENJOY!


A New Take on a Classic Spinach Salad


Monday Recipe! 

This week, I am introducing a new technique to amp up your salad game. Many people are immediately turned off just by the sound of "Spinach Salad." It's been done so many times before and, honestly, it gets pretty old pretty quickly. 

However once you try this new technique, you will never want to go back to a boring spinach salad. I promise!


Simon's Warm Spinach Salad


- 2 handfulls of fresh spinach

- 1 cup snap peas

- 1 carrot

- 1/2 red onion

- 1-2 fresh beets

- 1/4 cup olive oil

- 3 TBSP vinegar of choice (I used lemon flavored)




Slice onion and beet(s) thinly or julienne and marinate in your choice of vinegar in a large mixing bowl as you gather the rest of your ingredients. Thinly peel the carrot into ribbons or thinly slice and set aside to later top the salad. Add the spinach and snap peas over the marinated onions and beets. Heat olive oil on the stove until just bubbling. Pour the hot oil over the salad (just enough to coat the spinach) as you toss and mix. Top with your carrot ribbons or slices and add some walnuts for a little extra crunch and taste. 


You're Invited to an Atlanta Whole30 Dinner Party


I am so excited to announce that I will be hosting an exclusive Whole30 dinner party in Atlanta on Thursday, May 3rd! This is going to be such a special night and I can’t wait to share it with you.

I plan to serve a three course family-style meal along with a variety of wines. Everything will be Whole30 Approved...besides the wine of course! We’ll gather together in an old church that has been transformed into a beautiful mansion, perfect for an evening like this one.

My goal is to bring together a community of people in the Atlanta area who are true advocates for healthy and wholesome living. I enjoy meeting others who share similar passions and as a chef I believe the best way to do so is by sharing a meal together.

Bring a friend or a partner or just come as yourself to meet others in your awesome community. I look forward to meeting you personally and sharing some time with you around the table!

If you want to join in on this unique evening, please reserve your tickets here. As I mentioned before, this is an exclusive event so tickets are limited and first come first serve.


See you in May!