Sexy Forever: How to Fight Fat After Forty (35 page)

Protein, Vegetables, Healthy Fats
Detox, Level 1, Level 2

Serves 4

Hot radicchio, wrapped in prosciutto, then cooked under the broiler, is salty and earthy. This is a wonderful first course or side dish. My husband asks for it all the time.

Preheat the oven to 350 degrees.

Drizzle the cut sides of the radicchio with olive oil, then season with sea salt and pepper. Place on a baking sheet and roast for 15 minutes, until soft and golden. Remove the baking sheet from the oven and set aside.

Carefully move the rack to the top position in the oven. Turn the broiler to high.

Brush the roasted radicchio with pesto, then lay a slice of prosciutto across the top. Broil until the prosciutto is golden brown and crispy. Serve immediately.

GRILLED ARTICHOKES AND LEMONS

Vegetables, Healthy Fats Detox, Level 1, Level 2

Serves 2

My husband has never liked artichokes; this is particularly disappointing because I grow them. They are not only beautiful plants, but are so delicious and are loaded with great nutrients. I’d tried every way possible to cook and prepare artichokes and he still didn’t like them … until I did them this way. If you make them you too will get oohs and ahhs and a dish that’s lick-your-fingers scrumptious. A half was not enough for him; therefore I am suggesting one per person. They are also great as leftovers the next day.

Place a large pot of salted water to boil on the stovetop. Trim the outer leaves from the artichokes and cut them in half lengthwise. Scoop out the choke. When the water is boiling, add the artichoke halves and parboil until tender, 15 to 20 minutes. Meanwhile, heat a grill to medium. Pierce the artichokes with a fork to check for doneness. They should be tender but still firm. When done, remove them from the water and drizzle them with olive oil, then squeeze the juice from 1 lemon on all sides, and season with sea salt.

Place the artichokes, cut side down, onto the grill for about 7 minutes, turning to cook all sides. Place additional lemon halves on the grill, cut side down. When the artichokes are nicely browned, remove them and the grilled lemons. Squeeze juice from the grilled lemons over the artichokes, then drizzle a little more olive oil over each and sprinkle with sea salt. Serve immediately.

GRILLED GUACAMOLE

Vegetables, Healthy Fats, Carbohydrates
Level 1, Level 2

Serves 8

Grilled avocados? I know! It is as unusual-sounding as it is delicious. Try it and you might find yourself saying, “Holy guacamole.” This is amazing served with Southwest Roasted Chicken (
this page
). Since avocados have carbohydrates, you may enjoy about ½ cup of this on Level 1, according to the plan guidelines for Carbs.

Preheat a grill to medium high. Halve and pit the avocados. Place avocados (flesh side down) and the onion half onto the grill. Grill the avocados for about 2 minutes, then remove them from the heat and scoop the flesh into a small bowl. Grill the onion for about 5 minutes. Remove from the heat, then chop and add to the avocados. Add the chopped tomatoes, garlic, lime juice, and a drizzle of olive oil. Season with sea salt and pepper. Gently mix together and serve.

ROASTED BUTTERNUT SQUASH

Healthy Fats, Insulin Triggers
Level 2

Serves 4

Butternut squash is sweet and delicious, and loaded with beta carotene—a wonderful antioxidant, particularly good for healthy eyes and skin. Great for Level 2, since it’s an Insulin Trigger.

Preheat the oven to 350 degrees.

Cut the squash in half lengthwise and remove the seeds. Drizzle with olive oil. Place the squash halves in a shallow roasting pan or on a baking sheet with the cut sides facing up. Pour ¼ cup water in the bottom of the pan. Gently cover with foil and bake until the squash is easily pierced with a fork, about 45 minutes. Remove from the oven. When cool enough to handle, scoop the flesh into a bowl (discard the skin). Add the butter to the squash, plus sea salt and pepper. Puree with a fork or a masher until smooth. Taste and add more butter, salt, and pepper, if desired.

LIME CORN

Healthy Fats, Insulin Triggers
Level 2

Serves 4

My husband loves corn, Insulin Trigger or not! We grow it in Palm Springs in our organic vegetable garden. He lovingly monitors its growth, awaiting the day when it’s finally ready to eat. The first few ears get peeled and eaten on-site. They never even make it up the hill to the house. Then he allows me to “have my way” with them. This is a perfectly simple and delicious way to prepare fresh corn. The taste of the grilled kernels with butter and salt is wonderful. And the lime really brightens the flavor. Just remember to reserve this treat for Level 2.

Soak the corn in their husks in salted water for 1 hour prior to grilling. Heat a grill to high. Pull the husks back (or off, if desired) and place the corn on the grill. Brush the corn with olive oil and grill, turning frequently, for about 5 minutes. Remove from the heat and serve with melted butter, sea salt, and pepper. Add a squeeze of fresh lime juice to each ear before serving.

BAKED YAMS