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The Ultimate
New York Diet The Ultimate New York Diet can help you get in shape for Summer - or anytime! You don't have to be a celebrity or a New Yorker to reap the benefits of David Kirsch's fresh approach to a healthy, fit lifestyle featured in his best-selling book, The Ultimate New York Diet ($24.95 US/$29.95 Cdn). David Kirsch is a celebrity fitness trainer and Shape columnist, and has appeared on Today, Access Hollywood, and Extreme Makeover. His diet is broken down into three phases over the course of eight weeks, so you can see results fast and be inspired to stay on track. It provides advice on how to make healthy choices at all types of restaurants, so you can eat out every night. There is also a guilt-free cheat day that allows you to splurge. Enjoy these delicious dishes that you can prepare easily, no matter how busy your schedule. Enjoy! SESAME CHICKEN FINGERS This easy dish goes over well at parties. It's also great as a light
meal served with broccoli. It's excellent with David's Low-Fat Peanut Sauce (below), which is included with the phase 2 and 3
recipes. This recipe makes one serving but multiplies easily for a 1/4 teaspoon light soy sauce Preheat oven to 350F. Place the chicken on a nonstick baking pan. Bake 12 to 15 minutes or until chicken strips are cooked through. Makes 1 serving. Per serving: 195 calories, 26 g protein, 2 g carbohydrate, 8 g fat, 1 g saturated fat, 2 g fiber, 0 g sugar ********** DAVID'S LOW-FAT PEANUT SAUCE 1/4 cup unsweetened peanut butter In a small bowl or food processor, combine all ingredients. Mix until smooth. Use immediately, refrigerating extra sauce for up to 3 days. Makes 10 servings. Per serving: 40 calories, 2 g protein, 2 g carbohydrate, 3 g fat, .5 g saturated fat, 0 g fiber, 0 g sugar ********** CAULIFLOWER HASH You can mix this recipe with cubed grilled chicken or turkey breast to create a complete entrée. It also goes well over steamed spinach. Nonfat cooking spray Heat a medium nonstick skillet over medium heat, and coat with
cooking spray. Add the shallots and cook for 1 to 2 minutes, until softened. Add the cauliflower and celery. Cook 3 to 5 minutes, until
the vegetables begin to brown. Add the roasted red peppers and Makes 2 servings. Per serving: 41 calories, 2 g protein, 9 g carbohydrate, 0 g fat, 0 g saturated fat, 2 g fiber, 2 g sugar ********** ROASTED
VEGETABLE CAPONATA 1 medium eggplant Preheat the oven to 400F. Wrap the eggplant in foil, and bake for 50 to 60 minutes, until tender when pricked with a fork. Cut the eggplant in half, and scoop out 1 cup roasted eggplant from the center. Set aside. Heat a medium nonstick skillet over medium heat, and coat with cooking spray. Add the onion, and cook for 3 to 4 minutes, until onion begins to soften. Add the fennel, celery, and garlic, and cook for 3 minutes. Add the eggplant, roasted red peppers, plum tomatoes, juice, water, parsley, and basil. Simmer 15 to 20 minutes, until the liquid is absorbed and the vegetables are soft. Remove the basil leaves and add the capers. Remove from heat, and cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature. Makes 2 servings. Per serving: 86 calories, 3 g protein, 20 g carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber, 10 g sugar Recipes Copyright © 2006 David Kirsch |
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