Dello Nutritionals

Dello Certified Nutritionals, Inc.
75 Plandome Road, Manhasset, NY 11030
Phone (516) 365-1222

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Body Composition Analyzer


Power low carb wrap Quinoa/chicken/ wrapped in collard greens
Baked Wild Salmon in Parchment Paper with Olive Oil and Garlic
Grilled Salmon with Salsa Fresca
Salsa Fresca
Salmon with Black Beans
Quinoa-Ginger Artichokes - Garlic Peas
Tuscan Bean and Vegetable Soup
Turkey Chili
Chicken Roulade with Asparagus - Portobello Mushroom and Roasted Peppers
Grilled Chicken Salad with Orecchiette
Tortellini with Broccoli Florets and Sun Died Tomatoes
Rigatoni with Grilled Vegetables


Click here for our full list of recipes

Power low carb wrap Quinoa/chicken/ wrapped in collard greens.

salmon1 salmon1


Roasted Vegetable Ratatouille 



2 oz. Olive oil 8 oz. White Onion, diced ½”
2 tbsp. Garlic, minced 20 oz. Zucchini, diced ½”
8 oz. Red bell pepper, pitted, diced ½”
8 oz. Artichoke hearts, diced ½” 8 oz. Sundried tomatoes, minced
4 oz. Kalamata olives, pitted
2 tsp. Salt
2 tsp. Parsley, dried
1 tsp. Oregano Instructions:
1. Sauté onion, garlic and zucchini in olive oil until soft.
2. Add remaining ingredients.
Continue cooking over low heat for 10 minutes, or until mixture is soft and well combined. 3. Cool and store in a container with a tight fitting lid and refrigerate. Yield: approx. 48 oz.


RECIPE POMERGRANETE & SPINACH SALAD Pomegranetes are perfect for livening up salads



1 wonderful pomergranete
8 cups fresh spinach
2 mandarin oranges
1 cup fresh endive
1/2 small red onion, thinly sliced


Baked Wild Salmon in Parchment Paper with Olive Oil and Garlic



4 oz. wild salmon
1 Tablespoon olive oil or coconut oil
2 Cloves of roasted garlic
1 Tablespoon fresh squeezed lemon
1 Teaspoon white cooking wine
1 Teaspoon chicken stock
Finely chopped parsley
Salt and Pepper to taste
1 Plum tomato
Parchment Paper


Place salmon* on parchment paper.

In a separate sauté pan, heat olive oil. Sauté garlic until golden brown. Add lemon juice, cooking wine, chicken stock and salt & pepper to salmon.

Fold neatly, like a rectangular pocket. Scratch top of pocket with a knife in an “X” design.

Cook salmon at 350 degrees F, in oven for 12 minutes.

When done, place on platter. Place olive oil & garlic on top. Garnish with parsley and finely chopped tomatoes on side of dish.

* Health Notes

Salmon is an excellent source of Omega 3, which helps to regulate inflammation, mediate immune response, aid in fat-reduction, facilitate brain function, and help protect against many diseases. Health Note

Coconut Oil-the fatty acids in coconut oil are not only safe, but also beneficial to your health. They fight bacterial and viral infections. Coconut oil contains no cholesterol. It’s a great source of healthy fat.

To order wild salmon from Wild Pacific Salmon click here.

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Grilled Salmon with Salsa Fresca


2 fresh salmon steaks marinating in garlic, salt, pepper, olive oil and fresh basil for two hours


Place on grill. Rotate sides. Place tuna on plate and generously put salsa fresca on top (See recipe below). You can substitute tuna for salmon or your favorite fish.

To order wild salmon from Wild Pacific Salmon click here.

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Salsa Fresca



6 Plum tomatoes
2 red onions
1 jalapeno
½ cup thyme -chopped
½ cup cilantro - chopped
Teaspoon oregano
Tablespoon lime juice
Tablespoon lemon juice
Salt to taste


Cube tomatoes, Dice Onions, Combine ingredients.

A fat free treat, great to snack on or top your favorite fish or chicken dish. Tomatoes are high in lycopene which isused for prostate health.

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Salmon with Black Beans



½ cup chopped onions
1 cup black beans
Tablespoon lemon juice
¼ cilantro
½ plum tomato
1 clove garlic
¼ red pepper
Tablespoon olive oil
Teaspoon thyme
2 fresh salmon steaks


Saute in olive oil onions, garlic add chopped tomatoes in blender, add mixture of onions garlic, tomatoes, cilantro, along with lemon juice, black beans, bell peppers, and fresh lemon juice. Place salmon in baking pan, with lemon juice, and water, along with freshly cut thyme on top. Cook for 10 to 12 minutes. Pour mixture of black beans on serving dish, enough to cover plate, salmon on top and garnish with cilantro and chopped bell peppers.

Health Note

Omega 3 oils found in fish have been shown to help reduce the incidence of stroke and heart disease and this recipe offers a tasty way to get an omega 3 boost.

To order wild salmon from Wild Pacific Salmon click here.

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Quinoa-Ginger Artichokes-Garlic & Peas


2 Cups quinoa
1 Clove garlic
1 Tablespoon grated fresh ginger
1 Bag frozen artichoke hearts
3 Cups water with vegetable bouillon (broth)
1 ½ Cups frozen peas
1 Tablespoon onion
1 Tablespoon fresh cut parsley
1 Tablespoon olive oil
Salt & Pepper to taste


1. Rinse quinoa* several times in wide colander.

2. In a large saucepan, add olive oil, sauté garlic and ginger. Sauté for 3 minutes. Add quinoa and cook for 5 minutes.

3. Add broth, artichokes, peas and onion. Reduce heat to low and cook for 25 minutes, or until liquid is absorbed.

*Health Note

(Pronounced Keen-wa) lets look at the profile of Quinoa, the United Food and Agricultural Organization observes that Quinoa is closer to the ideal protein balance than any other common grain, being at least equal to milk in protein quality. While no single food can supply all of the essential life sustaining nutrients, Quinoa comes as close to any other in the vegetable or animal kingdom.

Quinoa is remarkable high in B vitamins, iron, zinc, and protein. Its thiamin content is higher than that of chicken liver, which is commonly considered the superior B source. It has traces of selenium which help prevent cellular damage caused by free radicals. The leafy grains of Quinoa, amaranth, and buckwheat belong to different botanical families, they are not usually allergens.

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Tuscan Bean & Vegetable Soup



1 Cup pearl barley
8 Cups water
2 Tablespoons olive oil
2 Yellow onions, chopped
2 Cans chopped tomatoes
4 Broccoli stalks with flowerets
2 Leeks, sliced
2 Stalks celery, diced
2 Carrots, peeled and diced
1 Cup turnip, peeled and thinly sliced
10 cusp chicken stock
2 Small zucchini, cut in half lengthwise and sliced
1 Can kidney beans, drained and rinsed
Salt & Pepper to taste
Parmesan cheese for garnish


Soak the barley in five cups of water for 1 hour.

Heat two tablespoons of olive oil over medium-high heat. Add the onion and sauté for 5 minutes. Add tomatoes and sauté for 2 minutes. Drain the barley and to the pot along with the broccoli, leeks, celery, carrots and turnips. Cook for 3 minutes, stirring often.

Add chicken stock and two cups of water and bring to boil Reduce heat to low. Cover and simmer for 15 minutes.

Add the green beans, zucchini and kidney beans. Cover and let it simmer for 35 minutes. Season to taste.

Health Note

A vitamin rich soup, this is my favorite, a one pot meal which contains fiber from the beans and all the nourishing vegetables loaded with antioxidants which help reduce the aging process and minerals to keep our bones strong.

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Turkey Chili

Makes 8 Servings
Serving Size: 2 cups



1 pound lean ground turkey breast
1 small onion, chopped
3 (15 ounce) cans dark red kidney beans, drained
3 (14.5 ounce) cans stewed Mexican tomatoes, undrained
1 cup water
2 celery stalks, chopped
1 medium bell pepper, seeded & chopped
¼ cup vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
½ cup red wine

Options - be creative, you can add corn kernels and cilantro. For a richer flavor add ground dark meat turkey, and you know I prefer a natural turkey meat (hormone free).

Heat a large stockpot over medium-high heat until hot. Add ground turkey breast and chopped onion and cook until browned. Remove from heat and drain. Return the turkey and onions to the stockpot. Add the remaining ingredients except for the red wine and bring to boil. Reduce heat and simmer on low heat for 2 hours. Add the red wine and continue cooking for another hour.

Have fun and enjoy!

Nutrients per serving:

Calories: 266
Total fat: 2 grams (5% of calories)
Saturated fat: trace
Cholesterol: 35 mg
Sodium: 651 mg
Carbohydrate: 39 grams (58% of calories)
Protein: 24 grams (37% of calories)
Dietary fiber: 13 grams

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Chicken Roulade with Asparagus - Portobello Mushroom and Roasted Peppers


4 Chicken breasts
12 Cup extra virgin olive oil
1 Cup fresh basil
½ Ounce fresh parsley
½ Large Portobello mushroom cap
1 Medium roasted red pepper, cut in strips
Salt & Pepper
Parchment Paper


1. Preheat oven to 375 degrees F.

2. In a small food processor or blender, combine olive oil, basil, parsley and garlic. Process until smooth.

3. Place asparagus and mushroom cap on a baking sheet. Brush vegetables with two tablespoons of the oil-herb mixture. Bake for 10 minutes. Remove from oven and cool.

4. Arrange two stalks of asparagus, mushroom strips and red pepper, down the middle of chicken breast, which is lying on top of a piece of parchment paper. Season with salt & pepper. Roll the parchment.

5. Bake chicken for 35-40 minutes, or until completely done. Let stand at room temperature for at least 15 minutes, before unwrapping to allow juice to settle into chicken.

6. Unwrap and cut in half, chicken may be served warm or cold.

Health Note

This dish is decorative, tasty and healthy. You are getting a clean source of Protein, Vitamin B6 from the asparagus and Vitamin C from the red peppers. It is a nice way to get the whole family to eat its vegetables. In addition, Note, I recommend parchment paper to be used in preparing this dish.

blackwing meatsClick here to order organic chicken from "U.S. Wellness Meats"

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Grilled Chicken Salad with Orecchiette

Serves Four



4 chicken breasts
1 radicchio
1 endive
3 mixed peppers
½ cup black olives
1 cup arugala lettuce
½ cup vine riped tomatoes
¼ cup olive oil
1 tablespoon vinegar
salt and pepper to taste
fresh lemon juice to taste
sprig of basil


1. Marinate chicken in salt, pepper, olive oil, lemon, basil, for two hours
2. Wash vegetables carefully
3. Cut in quarters, radicchio, endive
4. Julianne peppers
5. Grill chicken until grill marks appear and cooked through
6. Julianne chicken, toss into bowl with vegetables.
7. Add dressing, fresh basil and remaining ingredients.
8. Place over fresh arugula
9. Garnish with tomato

blackwing meatsClick here to order organic chicken from "U.S. Wellness Meats"

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Tortellini with Broccoli Florets and Sun-dried Tomatoes

Serves Four


1 lb tortellini
½ broccoli florets
1/3 cup peas
1 teaspoon snipped fresh oregano
1 tablespoon of basil
Pinch of crushed red pepper
1 tablespoon olive oil
1 ounce Romano cheese
½ cup sun-dried tomato’s (in oil)
Salt to taste


1. Place tortellini pasta in boiling water.

2. Place broccoli florets in water with pasta

3. In the last minute of cooking pasta, broccoli, and place frozen peas in water.

4. When pasta, broccoli and peas are done, strain and place in bow.

5. Add fresh basil, crushed red pepper, oregano, olive oil

6. Cut sun-dried tomato in three, mix with ingredients

7. Garnish with Romano cheese

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Rigatoni with Grilled Vegetables

Serves Four


2 yellow zucchini
2 green zucchini
1 eggplant
1 red onion
1 sweet potato
1 ear corn
1 red pepper 2 tomatoes
2 portabella mushrooms
Salt to taste


½ cup basil
¼ cup olive oil
1 tablespoon of balsamic vinegar

1 lb rigatoni pasta- cooked
2 cups large garlic flavored croutons


1. Clean and cut vegetables and slice lengthwise

2. Brush vegetables with olive oil and sprinkle salt to taste

3. Place on grill until tender and grill marks appear

4. Cut vegetables after grilling in julienne style

5. Place in bowl

6. Mix vegetables with ready cooked pasta

7. Add dressing and mix well

8. Garnish with large garlic flavored croutons

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"new SPRING recipes"


For more information call now! 516-365-1222

Quinoa Tabouli
Makes 3 cups or 6 servings

½ cup uncooked Quinoa
4 tablespoons Extra Virgin Olive Oil
2 medium tomatoes, diced
1 small red onion, peeled and diced
2 garlic cloves, minced
1 large bunch of parsley, coarsely chopped
¼ bunch of mint, coarsely chopped
2 tablespoons fresh lemon juice
Sea salt
Freshly ground black pepper

  1.  Rinse quinoa in several changes of cold water. Bring 1 cup of water to a boil in a medium saucepan.  Add quinoa, cover and simmer for 15 – 20 minutes. Drain well.
  2. In a medium bowl, mix together the extra virgin olive oil, tomatoes, onion, garlic, parsley, mint and lemon juice.  Add quinoa and mix well.  Add salt and pepper to taste. Serve cool or at room temperature.


Marinated Grilled Vegetables with Basil Oil Dressing

1 large eggplant
3 large tomatoes
2 yellow squash
2 zucchini
Sea salt and freshly ground black pepper
Marinade for grilling, recipe below
Basil oil dressing, recipe below
Optional: large sprigs of rosemary for “skewers”

  1.  Slice eggplant and tomatoes into ¼ inch rounds.
  2. For squash & zucchini: if large, slice into ¼”rounds, or if smaller, slice lengthwise into ¼”strips
  3. Place all vegetables in a large dish and coat with marinade.  Marinate at room temperature for 15 – 30 minutes.
  4. Grill vegetables until softened and cooked through.
  5. Stack one eggplant slice, one tomato slice, one zucchini slice and one yellow squash slice. Secure with rosemary “skewer”, if using. Drizzle Basil Oil Dressing over the stacks and around the serving plate.

Marinade for Grilling

1/4 cup red wine or balsamic vinegar                      1 tablespoon fresh thyme
1 tbsp Dijon mustard                                                 2 tablespoons chopped parsley
2 cloves garlic, minced                                               ½ cup extra virgin olive oil

Combine all ingredients.

Basil Oil Dressing

1 cup coarsely chopped fresh basil
½ cup extra virgin olive oil
Pinch of sea salt
Squeeze of fresh lemon juice

Process the basil in food processor while drizzling in the olive oil.  Add a pinch of salt and lemon juice to taste.

Chicken Sausage Patties with Apples and Spinach
Makes 8-10 patties

2 pounds ground dark meat organic chicken
1 cup tightly packed spinach leaves, finely chopped
1 cup peeled, diced apple
2/3 cup finely chopped onion
1 teaspoon crushed fennel seeds
½ teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon freshly ground pepper
Spritz of fresh lemon juice
Olive oil to coat the pan

In a large bowl, combine the chicken, spinach, apple, onion, fennel seeds, cumin, salt , pepper and lemon juice and mix well.  Form into small patties.

Heat sauté pan with just enough oil to coat the bottom of the pan.
Sauté over medium heat for about 4 minutes on each side, until brown, then add a tablespoon of water and cover to steam until cooked through.

May be served as a sausage patty for breakfast, or as a burger in a bun.

Parchment Baked Salmon
Serves 4

4 – 6 ounce salmon fillets
Herbamere seasoning
Extra Virgin Olive Oil
½ cup roasted red peppers, julienned
¼ cup kalamata olives, sliced
2 teaspoons capers, drained and rinsed
1 lemon
4 pieces parchment paper

Pre heat oven to 350 degrees.

Place one salmon fillet in each piece of parchment paper.
Sprinkle Herbamere and olive oil over each fillet.
Top each fillet with roasted red peppers, kalamata olives and capers.
Squeeze a little lemon juice over each fillet.

Wrap each piece of parchment around the fish and vegetables to form a packet.
Place the packets on a sheet pan and bake for 15 minutes.

To order wild salmon from Wild Pacific Salmon click here.

Mixed Greens with Blueberries & Honey-Glazed Walnuts
4 servings


1/3-cup fresh blueberries
2 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
1 tablespoons water
1 teaspoon water
1 teaspoon Dijon mustard
1 small clove garlic, crushed & peeled
½ teaspoon agave nectar
1/8 teaspoon salt & pepper to taste
2 tablespoons finely chopped shallots


1 teaspoon extra virgin olive oil
1 teaspoon agave nectar
¼ cup chopped walnuts      
10 cups mesclun salad greens, washed & dried
1-cup blueberries
½ cup crumbled feta or goat cheese

  1. To prepare nuts: Preheat oven to 350°. Coat a small baking dish with a little bit of olive oil. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.
  2.  To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.
  3. To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.

Chocolate Pepita Munch

2 cups of raw pumpkin seeds (pepitas)
1 cup chocolate chips
1 cup raisins or dried cranberries

Heat oven to 375 degrees.

Prepare 2 cookie sheets: 1 ungreased and the other lined with parchment paper.

Place pepitas on an ungreased baking sheet, and spread out evenly.  Bake for about 5 to 7 minutes, until they start popping and are lightly browned.  Watch very carefully, as they burn quickly.

While the pepitas are toasting, place the chocolate chips and dried fruit in a large bowl. When the pepitas are toasted, add them to the bowl with the chocolate and dried fruit. Stir until the chocolate is melted.

Spread on the parchment lined cookie sheet. Place in freezer for 20 minutes, or until solid.  Break into pieces and serve.

Geri's Delicious Chocolate Treats

Half a bar of organic dark 85+% chocolate
8 tbsp coconut milk
3 tsp cacoa nibs
4 tbsp salba/chia seeds
2 tsp Maple syrup/agave nectar
Few raisins
5-6 tbsp coconut shreads
3tbsp almond butter (optional addition)

Use wide glass jar
Melt chocolate in jar in a pan of water on heat (stir until liquid). Add coconut milk and stir in while still in hot water pan
Stir in cacoa nibs  (If using almond butter, stir in now while still on heat)
Take jar out of pan and add maple syrup, raisins. Stir in salba/chia seeds. Add coconut shreds. 
Mix well

Pack this mixture into some sort of mould/dish and put in fridge.  Leave for a couple of hours and then cut into pieces

Avocado, Grapefruit, and Pumpkin-Seed Salad

Serves two to four.

2 grapefruits cut into sections
¼ cup pepitas (pumpkin seeds)
1 avocado
½ red onion, sliced thin
2 tablespoons raw honey
2 tablespoons fresh lime juice

Peel grapefruit and slice into wedges, cutting between membranes. Roast the pepitas in a dry skillet until they begin to pop and brown. Slice avocado in half, peel, and cut into wedges. Slice onions. On a bed of arugula, arrange grapefruit wedges, onions, and avocado nicely. Whisk together honey and lime and drizzle on top of fruit. Sprinkle with pepitas and enjoy.

Coconut-Yam Soup

Serves Four
2 large yams
½ onion, chopped
1 tablespoon extra virgin olive oil
1 tablespoon minced ginger and/or garlic
1–2 cups stock or water
1 teaspoon salt
½–1 can coconut milk
1 tablespoon fresh cilantro to garnish

Peel yams and cut into medium-sized pieces. Sauté onion in extra virgin olive oil. Add ginger and/or garlic, followed by yams and water/stock to cover the mixture, then bring to a boil. Add salt, reduce heat, and simmer until yams are soft. Then add coconut milk and blend. Heat until warmed through—do not boil coconut milk or it could separate. Serve garnished with cilantro. For spring and summertime, add a squeeze of fresh lime juice at the end and make thinner.

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(516) 365-1222
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