Read Sexy Forever: How to Fight Fat After Forty Online
Authors: Suzanne Somers
Tags: #Health; Fitness & Dieting, #Aging, #Diets & Nutrition, #Diets & Weight Loss, #Weight Loss, #Women's Health, #General, #Diets, #Weight Maintenance, #Personal Health, #Healthy Living
Sexy Forever: How to Fight Fat After Forty (40 page)
Spoon carnitas into a cabbage leaf and serve with Mikri Greek Salad and Hummus on Fire.
MIDDLE EASTERN LAMB CHOPS
Protein, Vegetables, Healthy Fats, Carbohydrates
Level 1, Level 2
Serves 2
Cardamom is a spice few of us understand how to use, but it gives an interesting new twist to lamb. Shoulder cuts are best and cheapest; just don’t burn them. Count the small amount of yogurt toward your Carbohydrates.
½ cup whole-milk yogurt, preferably Greek
2 lemons
¼ teaspoon cardamom
½ cup fresh mint, roughly chopped
4 shoulder lamb chops
Extra virgin olive oil
Sea salt and freshly ground black pepper
Parsley sprigs, for garnish
In a medium-size mixing bowl, combine the yogurt with the juice of 1 lemon, the cardamom, and mint. Marinate the lamb chops in this mixture for about 10 minutes. Heat a skillet on high. Add olive oil, then pull the chops from the marinade and fry in the pan for 2 to 3 minutes on each side. Season with sea salt and pepper and serve with a lemon wedge and sprigs of parsley.
LAMB BURGER, GREEK STYLE
Protein, Vegetables, Healthy Fats, Carbohydrates
Detox, Level 1, Level 2
Serves 6
Here’s a great twist on the traditional hamburger—it’s a lamb burger, topped with all the things I love about Greek food: feta, tomato, olives, red onion, and oregano. And since we don’t need that yucky white flour, we’ve left off the bun. You will not miss it. Count the olives toward your Carbohydrates, and omit them for Detox.
2 pounds ground lamb
Sea salt and freshly ground black pepper
1 tablespoon dried oregano
4 tablespoons extra virgin olive oil
6 ounces feta cheese, grated
2 ripe tomatoes, sliced
½ red onion, thinly sliced
½ cup chopped Kalamata olives (omit for Detox)
2 Persian cucumbers, chopped
Place the lamb in a bowl. Season well with sea salt, pepper, and oregano. Mash together with your hands to combine. Shape the seasoned meat into 6 patties about 1½ inches thick.
In a sauté pan set over medium-high heat add the olive oil, then the patties in a single layer. Cook for 2 to 3 minutes on each side. Remove from the heat.
Sprinkle immediately with the grated feta so it melts a little. Top with sliced tomato, a slice of red onion, a spoonful of olives, and a spoonful of cucumbers. Serve immediately.
BLUE CHEESE BURGERS
Protein, Vegetables, Healthy Fats, Carbohydrates, Fruit
Level 2
Serves 6
I love a great salad with arugula, blue cheese, toasted walnuts, and fresh pear slices. One day I was serving this salad and also testing some delicious natural burgers from an organic farmer in Nevada. The combo inspired this burger! It’s another easy, inexpensive meal with ground meat, but gourmet and delicious. This is Level 2 because of the pear. If you left off the fruit, you could eat it during Level 1, with the nuts counting toward your Carbohydrates.
2 pounds ground beef
1 cup crumbled blue cheese
½ cup chopped toasted walnuts
Sea salt and freshly ground black pepper
4 tablespoons olive oil
1 pear, cored and sliced (omit for Level 1)
2 bunches arugula
In a mixing bowl, combine the ground beef, blue cheese, walnuts, sea salt, and pepper. Divide the meat into 6 portions and shape into patties about 1½ inches thick.
Heat a large skillet on high. When hot, add the olive oil, then the patties in a single layer. Cook for 2 to 3 minutes on each side. Remove the burgers. Add a little more olive oil to the pan, then add the pear slices. Fry until soft.
Place each burger on a bed of fresh arugula lightly drizzled with olive oil and sea salt, top with some sliced pears, and serve immediately.
BEEF TENDERLOIN MEDALLIONS
Protein, Vegetables, Healthy Fats
Detox, Level 1, Level 2
Serves 2
This recipe uses one of the most tender cuts of beef; I guess that’s why it’s called the
tender
loin! I always ask my butcher for grass-fed beef, cut into ¼-inch slices, and pounded lightly, as you would for Veal or Chicken Piccata. The thin slices only need to be cooked for a minute or two on each side, so they retain their juices and flavor. I like to rub a smashed clove of garlic on both sides, sprinkle with olive oil, and add a sprig or two of fresh rosemary, then let sit in the refrigerator until guests arrive or it’s dinnertime for the family. This is simple to prepare, yet a very elegant and sumptuous offering. I serve with roasted tomatoes, which interact with the goat cheese beautifully, and salad greens.
8 ounces beef tenderloin, sliced and pounded to ¼ inch thick
4 garlic cloves, smashed
4 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
4 sprigs fresh rosemary
½ pound baby greens
1 fresh lemon
6 ounces goat cheese, cut into 8 slices
Place the beef medallions on a large platter. Rub with the smashed garlic, brush with 2 tablespoons of the olive oil, then season with sea salt and pepper and lay the rosemary sprigs on top. Set aside, or refrigerate until ready to cook.
Prepare the salad greens by drizzling with a little olive oil, sea salt, pepper, and a squeeze of fresh lemon.
Heat a large sauté pan on medium high. Add the remaining 2 tablespoons olive oil, then the medallions in a single layer, and sauté for 1 to 2 minutes on each side. Return the cooked meat to a serving platter and top each slice with a little goat cheese and the dressed baby greens. Serve immediately.
