Deanna DeHart


  • deanna

    Deanna DeHart

    Advisor
    Certified Patient Protection and Affordable Care Act Professional
    Licensed Life & Health Agent


  • About


    Deanna DeHart specializes in comprehensive benefit program development and execution by working with company Executives and Human Resource Directors to create short and long-term strategies and solutions.

    When not working, she spends most of her time at her son’s sporting activities. Whenever possible, she loves to venture into the mountains to hike, camp or snowshoe.

    Experience

     

    Education:

    -Graduated from The University of Nevada, Reno. Go Pack!
    -Licensed Life & Health Agent

Dine-In
  • BRG-stayin

  • Kale Salad

    “The only dish I make that anyone has ever asked me to bring more to a gathering more than once is a kale salad!”

    This recipe is a hit even with non-kale-lovers:

    • ¼ cup fresh lemon juice
    • 2 tbsp Dijon mustard
    • 1 tbsp minced shallot
    • 1 small garlic clove, finely grated
    • ¼ tsp salt
    • Freshly ground black pepper
    • 2 large bunches of Tuscan kale—center stem discarded, leaves thinly sliced
    • 12 oz brussels sprouts, trimmed and finely grated or shredded with a knife
    • ½ cup extra-virgin olive oil, dived
    • 1/3 cup almonds with skins coarsely chopped
    • 1 cup finely grated Pecorino cheese
    1. Combine lemon Juice, Dijon mustard, shallot, garlic, ¼ tsp salt & a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
    2. Measure ½ cup oil into a cup. Spoon 1 tbsp oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots (about 2 minutes). Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
    3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
    4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Dine-Out
  • BRG-go-out

  • Great Full Gardens

    In Reno, my favorite places to eat are places with delicious, fresh and interesting food! “

    In Reno, Deanna’s favorite places to eat are Great Full Gardens and Campo. When she has a little more time, she loves to drive up to Truckee, CA to eat sushi at the Drunken Monkey or have a leisurely dinner at 2014’s Best Restaurant and Bar, Cottonwood where she gets to experience a since of adventure at one of the Nations oldest ski lodges!