TRY TO THINK OF SOMETHING NOT FOR WHAT IT ONCE WAS, BUT FOR WHAT IT CAN BE.
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Monday, July 22, 2013
Fast metabolism meal recipes
OATMEAL FRUIT SMOOTHIE
½ cup steel- cut oats
½ cup frozen fruit, such as pineapple or strawberries
½ cup ice cubes
1 packet Stevia or Xylitol
Ground cinnamon, to taste
Put the oats in a blender and pulse until they reach a powdery consistency. Turn off the blender and add 1 cup water. Incorporate the remaining ingredients into the mix and blend until smooth. Serve.
BAKED CINNAMON GRAPEFRUIT
1 pink grapefruit
¼ teaspoon of cinnamon
Pinch of cardamom (optional)
Pinch of nutmeg (optional)
Peel and section grapefruit. Sprinkle with cinnamon, cardamom, and nutmeg. Bake for 20 minutes at 375 degrees or until cinnamon has caramelized.
STEAK AND SPINACH SALAD
4 to 5 ounces New York strip steak
½ teaspoon minced garlic
½ teaspoon sea salt
1/8 teaspoon pepper
2 cups chopped fresh spinach
½ cup chopped cucumber
¼ cup chopped red onion
¼ cup chopped red or green chile pepper
¼ cup chopped red bell pepper
½ lime, squeezed
1 to 2 tablespoons fresh cilantro
2 to 4 tablespoons Phase 2 Salad Dressing (below)
Preheat the broiler, and put the broiler pan in to get hot. Trim excess fat off the steak. Rub both sides of the steak with the garlic, salt, and pepper. Place the meat in the hot broiler pan and broil to desired doneness, 7 to 15 minutes (you can butterfly or slice the steak in half if you want it well done without charring the outside). While the steak broils, toss the spinach, cucumber, onion, chile, and bell pepper together in a large salad bowl. Top the mixture with the lime juice and cilantro. Set aside. Slice the steak into 1½- inch strips and serve on top of the salad and veggie mix. Drizzle with dressing before serving.
Makes about ¾ cup
½ cup-chopped peeled cucumber
1 garlic clove
3 teaspoons balsamic or apple cider vinegar
2 teaspoons cilantro or parsley
1 teaspoon dill
½ teaspoon Stevia or Xylitol
1/8 teaspoon sea salt
Place all ingredients in a blender and blend until smooth.
CHICKEN AND QUINOA RISOTTO
Serves 6 to 8
1½ pounds boneless, skinless chicken tenders
4 tablespoons olive oil
1 small onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 yellow bell pepper, cored, seeded, and thinly sliced
5 garlic cloves, thinly sliced
Freshly ground black pepper
4 tablespoons hummus
1 cup cooked quinoa
20 leaves fresh basil, cut in chiffonade
Cut the chicken into 1-inch pieces and set aside. In a large nonstick skillet, heat the olive oil. Add the chicken and sauté for 5 minutes, or until golden brown. Add the onion and bell peppers. Sauté for 1 or 2 more minutes. Add the garlic and sauté until the peppers become slightly limp but are still brightly colored, about 1 or 2 more minutes. Season to taste with salt and pepper. Remove the pan from the heat. Stir in the hummus. Add the quinoa and basil, and toss until the basil is wilted. Serve hot.