On September 2, 2026, the 3rd episode of The Real Food Show hosted by HHS Secretary Robert F Kennedy Jr featured television host, food writer, and chef Daphne Oz.
Daphne Nur Oz was born February 17, 1986 in Philadelphia, Pennsylvania. She is the oldest of 4 children of parents Mehmet Oz (TV's Dr Oz who is now serving as CMS Administrator in HHS for the Trump Administration) and Lisa Lemole Oz.
In 2004, Daphne graduated from Dwight-Englewood School. In 2008, she graduated Princeton University with a degree in Near Eastern Studies. She also completed a program of study at the Institute for Integrative Nutrition. She received a culinary degree from The Natural Gourmet Institute.
On August 26, 2010, Daphne married John Jovanovic, an investment fund analyst, in a civil ceremony at the Municipal Marriage Bureau in Manhattan, New York. Daphne and John followed up this civil ceremony with 2 religious ceremonies on August 28, 2010: the first at Servian Saints Church in Portland, Maine and the other at the Swedenborgian Church led by Reverend Prescott Rogers at the home of her maternal grandparents. The couple have 4 children.
Daphne published her first book in collaboration with her father in 2006. This book became a national best seller leading to more publications (these books are available on Amazon through ANP's affiliate link):
Daphne began speaking publicly about food, lifestyle, motherhood, and other health topics. In 2008, she spoke at The Governor's Women's Conference. In 2009, she spoke at The Aspen Institute. In 2011, both she and her mother were featured speakers at the Working Women's Luncheon on WCBS Radio. Daphne has also spoken on campuses such as Princeton University, University of Pennsylvania, Brown University, and Georgetown University. She has appeared at the South Beach Food & Wine Festival as well as the New York City Food & Wine Festival.
Daphne's non-profit work started with establishing HealthCorps a 501(c)(3) organization that provides teens with the tools and resources to change their health (mental, physical, and community). This program is now in over 50 schools nationwide. She is also serves as a member of the board of the Children's Board at Columbia and is co-chair for the Junior Board for HealthCorps. She is an ardent supporter of the Food Bank 4 NYC as well as Dress for Success.
In September 2011, Daphne began her television career as one of 5 co-hosts on ABC's The Chew, receiving a Daytime Emmy Award for her performance. The Chew also received the 2015 award for Outstanding Informative Talk Show Host. Daphne left The Chew after the 7th and final season on August 11, 2017. Between August 2017 and July 2019, she was a guest host on a variety of shows. On July 17, 2019 she joined Gordon Ramsay and Aaron Sanchez for the 8th season of MasterChef Junior.
When her father, Mehmet Oz, announced he was running for US Senate in 2022, the Doctor Oz Show was pulled from various stations due to "equal air time" for political candidates. While this was not good news for her father, Daphne became host of a replacement show called The Good Dish with co-hosts Gail Simmons and Jamika Pessoa. The show lasted 2 months.
Since The Good Dish was cancelled, she has focused on social media with her website Daphne Oz, where she has 2.5 million followers. Her website features recipes (covering appetizers, breakfast, chicken, cocktail, dessert, dinner, fish, grilling, holiday, lunch, pasta, pizza, salad, side, smoothie, snack, soup, vegan, and vegetarian dishes), collaborations (with designers for items she sells in the shopping experience), books (which will take you to Amazon for the books I've listed above), recommendations (style, life, and beauty), and a shopping experience where she sells clothing, jewelry, shoes, makeup, handbags, and serving ware. As well as focusing on her MasterChef Junior judging role.
I think learning how to make really nourishing, sustaining meals at home makes being healthy so much easier.
In Episode 3 of the Real Food Show Secretary Kennedy and Chef Daphne Oz (Chef) make a simple, delicious, and affordable Chickpea Salad. The version of the recipe shown in the video will serve about 2 people. The full recipe (below) serves 4 people.
The video is divided into 16 chapters (timestamp is included so you can go straight to that chapter in the video for more clarification).
0:00 - Chapter 1 - Intro
Today's special guest is Daphne Oz (Chef), daughter of CMS Administrator Mehmet Oz. Daphne is an influencer and chef with her own show on FOX. Today's focus is fiber in your diet.
1:21 - Chapter 2 - "Mock" Tuna Salad
If you don't like tuna in particular or the taste of fish in general, this salad is for you. It gets it's umami flavor from capers (the unopened flower bud of the Mediterranean caper bush, Capparis spinosa, typically pickled in brine for a salty, tangy flavor). But, you can still add tuna or other fish to the recipe if you desire. Chef joked with Secretary Kennedy about knowing how to cook and asked if he could be trusted with a knife.
1:59 - Chapter 3 - Prepping the Chickpeas
Chickpeas, aka garbanzo beans, are high in both protein (14g) and fiber (12g) and includes Folate, Iron, Magnesium, and Potassium. It helps balance blood sugar (has a low glycemic index) by releasing energy slowly over a longer period of time. Begin by mashing the chickpeas to maximize the surface area so it can soak in the vinaigrette. (I'm sure you could pulse the chickpeas in a food processor and achieve the same results.) Do leave a few chickpeas whole to give texture to the dish (otherwise you basically have an hummus paste-type texture).
3:08 - Chapter 4 - Sec. Kennedy: Fitness Influencer?!
Chef asked Secretary Kennedy about being a fitness influencer because of video clips going around social media showing the Secretary doing pull-ups at the airport and people asking about what he is eating. They spoke about having a morning routine which can help organize your day. Secretary Kennedy stated that he begins his day with exercise. Chef mentioned that having an exercise routine is something successful people do.
3:59 - Chapter 5 - Sec. Kennedy's Breakfast
Chef asked Secretary Kennedy about his breakfast. He replied that when he eats breakfast it is packed with protein but sometimes he fasts. He makes sure his beef is grass fed, pasture raised beef from a known local source. Chef agreed that knowing the source of your food makes a huge difference in the quality of the food.
4:57 - Chapter 6 - ⭐️ Cutting Board Hack
If you dampen a paper towel and place it under your cutting board, it will keep the board from sliding around. Then Chef began with washing the celery (besides the crunch, celery provides vitamin K, potassium, and helps fight inflammation). [* If you garden, cut the stalks 2 inches from the root end, then place the root end in water; once it grows roots, plant it in a shady spot in your garden and the celery will continue to grow.] Chef cut the celery ribs into small pieces (about 1/4" to 1/2" but you can go smaller).
5:33 - Chapter 7 - Kids in the Kitchen
Chef mentioned that Secretary Kennedy is friends with her mother and she learned to cook at her mother's elbow. She came from a big family where there were rarely less than 20 people around the dinner table, so the children were highly involved in preparations for meals. Chef says her own children participate in the cooking and that their individual personalities begin to blossom as they find what they're good at. Her children hold Master Chef Junior style competitions among themselves usually with baked goods. The kitchen is a good place for children to have freedom and creativity. Chef also notes that working in the kitchen with your children is a good time to share family history and recipes from the past.
6:49 - Chapter 8 - Assembling the Salad
Leaving the mashed chickpeas in the bowl, begin with adding mayonnaise for the mayonnaise vinaigrette. Secretary Kennedy pointed out that it is difficult to find mayonnaise that does not have seed oils in it. Chef assured him that the mayonnaise they are using is home made with a whole egg, mustard, a tiny splash of vinegar, and a little salt then whisk in a slow, steady stream of a neutral oil (like olive oil). They discuss how manufacturers sneak unhealthy substances into the mayonnaise so it's best (and easy) to make your own. Chef mentioned ketchup as being full of unhealthy substances along with a lot of sugar. Then Chef instructed Secretary Kennedy to add the Dijon mustard, capers, and shallots (which belong to the allium family along with onions, garlic, and chives with a mild, slightly sweet flavor; shallots also contain prebiotic fibers and plant compounds that help support a healthy gut).
8:51 - Chapter 9 - A Shared Love of...Pigeons?!
Chef mentioned that as a child, she was obsessed with pigeons, thinking of them as free pets. She was a large, ungainly child from whom the pigeons could flee effectively so she was unable to catch any. However, Chef eventually captured a pigeon because it got caught in an ice storm and her parents forced her to put it back in the yard. Her uncle decided to help her get over her fascination with pigeons by dumping bird seed on her head and the pigeons flocked to her ala Hitchcock's The Birds.
Secretary Kennedy said he raised pigeons as a child (starting around age 7) as it was a popular activity where he grew up. They would put them on a train to Delaware and upon arrival, the conductor would set the birds free. When they returned to the coop, the children would take the leg bands to the post office to record the time and whoever had the pigeon with the fastest time won. Another thing the children would do is have pigeon wars. The children would release their pigeons, the birds would consolidate into a cyclone-type formation, then then they would fly back to the coop. The person whose pigeons persuaded other pigeons to join them would score points.
Chef then transitioned to asking Secretary Kennedy if he liked olives (they provide healthy fats and protective plant compounds called polyphenols and help your body to absorb fat-soluble vitamins like A, E, and K) as she chopped a handful which also adds a bit more salt to the salad that already has capers.
The discussion then transitions back to birds with Secretary Kennedy telling of how he started training hawks when he was 9 with a bird his father gave him. He became enamored with falconry after reading The Once and Future King by T H White about young King Arthur (available in a variety of formats on Amazon). Alvin Nye, a pioneer of American Falconry, lived about a mile from Secretary Kennedy. Alvin worked in the Defense Department designing jets and he would be called upon whenever there were Arab dignitaries visiting to go hawking with them because Arabs are crazy for falconry (it is a national sport in most Arabian countries). So, Secretary Kennedy apprenticed with Alvin. By age 14, he started game hawking (where one sets the hawk after small game). He continues practicing falconry to this day.
Chef added chopped dill to the salad (dill contains antioxidant plant compounds and adds flavor without having to add extra salt).
Chef went on to say that she was able to see falconry in action during a recent trip to Ireland.
13:21 - Chapter 10 - The Power of Parsley
Now that the olives, dill, shallots, and celery have been added to the salad, it's time to add parsley (a nutrient-dense leafy herb with vitamin K and beneficial plant compounds), using the parsley leaves like lettuce and mince the stems.
Chef then transitioned back to falconry commenting that families used the birds to hunt for food for the family.
14:07 - Chapter 11 - Superstar Ingredients
With this salad there is no cooking involved and it's fast to make. It makes a good meal to take with you when you are traveling (airports rarely have any place that serves healthy, nourishing food). Chef said she thinks this salad is even better the next day because the flavors have time to marinate.
14:47 - Chapter 12 - Adding Fresh Lemon
Then Chef added a bit of fresh lemon zest and the juice of about half a lemon (adding Vitamin C which helps to absorb the iron in the chickpeas) to the salad to give it a fresh flavor. Then they tasted the salad deciding if it needs additional salt or pepper. Now that the salad is finished, they will make a 'faux tuna' sandwich out of it.
15:40 - Chapter 13 - No Ultra-Processed Foods!
Secretary Kennedy pointed out that people eat a lot of processed foods because they are convenient and cheap; however, this salad is cheap, convenient, and does not require a stove to make. While you could eat it straight from the bowl, Chef will create sandwiches out of it.
16:22 - Chapter 14 - Adding Sourdough
Secretary Kennedy points out that sourdough is a superstar on the new food pyramid. Sourdough is fermented which slows down how fast your body turns starch into sugar, making sourdough bread better for your health, especially if you have gluten sensitivities. To make the sandwich, you don't need to put any dressings on the bread because the mayonnaise vinaigrette is included in the salad, so just add a couple leaves of bibb (or butter) lettuce to the bread and put the chickpea salad on top of the lettuce.
17:52 - Chapter 15 - Make It Your Own
You could add chicken, salmon, tuna (which would add 20g of protein, omega-3s, vitamins D & B12), mackerel, or any other fish (Secretary Kennedy would add anchovy where most people would not) for extra protein.
18:16 - Chapter 16 - The BITE!
Chef asked how Eat Real Food got started. Secretary Kennedy explained that the food pyramid that we had been using for over the last 50 years was written by food industry lobbyists to serve the mercantile interests of the food industry. There was no science it it. It put Froot Loops at the top of the food pyramid. When he entered HHS, he, and Department of Agriculture Secretary Brooke Rollins, were given a 463 page dietary guideline that they found to be incomprehensible in addition to the fact that it reflected the commercial aspirations of those who had written it. The new dietary plan is under 10 pages, shown in a simple chart (see above), and can be summarized in 3 simple words: EAT REAL FOOD. Eat what comes from the ground, air, water, soil. This is what will make us healthy.
Zest and juice of 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
Sea salt and freshly cracked black pepper, to taste
4 slices of Sourdough bread
8 leaves of Bibb lettuce
Possible Protein Additions:1 Can of Tuna/Salmon/Sardines
Directions
In a large bowl, gently crush about half of the chickpeas with the back of a fork. This creates more surface area to soak up all that flavorful dressing. Note: Try not to crush every chickpea—leaving plenty of them whole for texture.
Add the celery, shallot, dill, mayonnaise, Dijon mustard, olives, capers, lemon zest and juice, salt, and pepper. Gently fold everything together until well combined.
Lightly toast the sourdough slices, then top each with two leaves of Bibb lettuce.
Spoon about ½ cup of the chickpea salad over the lettuce to create an open-faced sandwich.
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