The Physique 57 Solution (93 page)

4 slices medium to large eggplant, peeled and sliced ¼–½″ thick

5 ounces ground turkey

1 tablespoon olive oil

¼ cup tomato sauce (we like Muir Glen’s crushed tomatoes with basil)

1 clove garlic, grated

1 tablespoon chopped fresh basil, plus 4–6 whole leaves for garnish (optional)

Sea salt and freshly ground black pepper to taste

Pinch red pepper flakes (optional)

Preheat the oven to 375°. Place the eggplant slices on a cookie sheet lined with parchment paper. Bake in the oven until tender, about 20 to 30 minutes, flipping halfway through.

In a medium skillet, sauté the turkey in the olive oil until it’s browned (about 5 minutes). Add the tomato sauce, garlic, basil, salt and pepper, and red pepper flakes, if desired; cook for an additional 4 minutes. Remove from the heat.

Place one slice of the eggplant on a plate and spoon some of the turkey mixture on top. Then place a second slice of the eggplant on top of the first and top with turkey mixture and fresh pepper. Repeat with the remaining slices and turkey mixture so that you end up with two napoleons. Top with fresh basil leaves.

For this delicious salad, we use canned wild salmon with the skin and bones incorporated. You won’t taste them, but they will give you an unbelievable hit of nutrients, along with glowing skin, thanks to the collagen and omega-3s. This salad also works great served with crackers at a cocktail party. For the faint of heart: You can use the regular skinless, boneless variety of canned salmon, but the salad will be drier and nowhere near as yummy
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1 can (7.5 ounces) wild salmon with skin and bones, drained and mashed so bones and skin are incorporated

1 handful fresh cilantro, washed, dried, and minced

2 scallions, finely chopped

4 ribs celery, finely diced

3 cups pre-washed shredded romaine lettuce

2 teaspoons lime juice

2 teaspoons olive oil

2 tablespoons Dijon mustard

Sea salt to taste

Freshly ground black pepper to taste

1 generous teaspoon raw honey

In a large bowl, combine the salmon, cilantro, scallions, and celery. Mix and set aside.

To prepare the dressing, whisk all ingredients together in a bowl. Pour over the salmon mixture and toss. Serve over romaine lettuce.

1 pound ground lamb

2 cloves garlic, minced

2 teaspoons grated fresh ginger

1 tablespoon chopped cilantro

1 tablespoon chopped fresh mint

½ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon ground cinnamon

½ teaspoon celery seeds

Sea salt and freshly ground black pepper to taste

Juice from ½ lemon

1 tablespoon olive oil

1 tablespoon butter

¾ cup chopped scallions

¾ cup chopped sweet or yellow onions

½ can (14 ounces) crushed tomatoes

½ cup sliced white button mushrooms

½ cup portobello mushrooms, gills removed, sliced

1 package (about 10 ounces) pre-washed baby spinach

In a glass bowl, combine the lamb, garlic, ginger, herbs, spices, salt, and lemon juice. Cover and refrigerate for at least half an hour. Heat the oil and butter in a large sauté pan and brown the lamb on medium-high heat, stirring frequently, about 5 minutes. Add all vegetables except for the spinach and cook until tender. Turn the heat down to low, add the spinach, and cover until the spinach wilts, about 2 minutes. Stir to combine the spinach. Serve over quinoa or with baked sweet potato.

This recipe works equally well with any other light, white, flaky fish, such as sole, flounder, or turbot
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1 pound tilapia fillets

¼ cup lemon juice

½ teaspoon each: thyme, rosemary, paprika

1 tablespoon olive oil or butter

Sea salt and freshly ground black pepper to taste

1 tablespoon chopped fresh parsley

Preheat the oven to 350°. Place the fish in a large casserole dish and pour the lemon juice over the top. Sprinkle with thyme, rosemary, and paprika, and then dot with butter or drizzle with oil. Cook until the flesh is opaque, about 8 to 10 minutes. Sprinkle with parsley and serve over steamed greens—kale and spinach work best.

This dish requires a bit of advance preparation to marinate the chicken, but the end result is well worth it. The sweet and tangy sauce will be a hit at any BBQ
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1 small onion, chopped fine

2 teaspoons butter

Zest of ½ lime

1 clove garlic, minced

Juice of 2 limes

¾ cup crushed tomatoes

2 teaspoons tomato paste

2 tablespoons balsamic vinegar

2 tablespoons raw honey

2 dashes hot sauce (or to taste)

2 teaspoons brown mustard

Sea salt and freshly ground black pepper to taste

2 boneless, skinless chicken breast halves, pounded thin (about 1 pound)

In a medium saucepan with a lid, sauté the onion in the butter over a medium-high flame until translucent. Add the lime zest and garlic and sauté for 2 more minutes. Add all the other ingredients, except the chicken, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Set the sauce aside and allow to cool. Once the sauce has come to room temperature, pour it over the chicken, and let this marinate in the refrigerator for at least 3 hours. Grill the chicken or cook in a nonstick pan for about 5 minutes on each side.

This simple dish makes a lovely presentation, and is the perfect choice if you’re cooking for company. Instead of using store-bought Worcestershire sauce, which is loaded with sodium and artificial ingredients, we use anchovies and tamari to provide the same kind of kick and impart a wonderful depth of flavor
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1 pound 85–90% lean ground beef (chuck or sirloin)

4 medium-size green, red, orange, or yellow bell peppers

½ cup cooked quinoa (
here
)

1 can (15 ounces) tomato sauce, divided

1 tablespoon tamari

2 cloves garlic, grated

¼ cup finely chopped yellow onion

2 anchovies, mashed into a paste

Sea salt and freshly ground black pepper to taste

1 teaspoon Italian seasoning

1 tablespoon chopped fresh parsley, for garnish

Preheat the oven to 350°. In a skillet over medium heat, cook the beef until it’s evenly browned, and then season with a pinch of sea salt.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange the peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the browned beef, cooked quinoa, half of the tomato sauce, tamari, garlic, onion, anchovy paste, sea salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven or until the peppers are tender.