Sexy Forever: How to Fight Fat After Forty (38 page)

Protein, Healthy Fats Detox, Level 1, Level 2

Serves 4

Like many households, we eat a lot of chicken. I usually default to my typical Italian/Tuscan seasonings, but one day I decided to spice it up with my Southwest Sea Salt Rub, which makes for a very easy, delicious dinner. Since Alan doesn’t eat any gluten, I made Asparagus Jalapeño Risotto (
this page
) to go with it. Great dinner for Level 2—and nice to have a little variety! This chicken on its own is good for Detox and Level 1.

Preheat the oven to 350 degrees.

Remove the giblets from the chicken and set aside. Rinse the chicken and pat dry. Place it into a roasting pan with the giblets. Drizzle olive oil over the entire chicken. Rub the chicken all over with Suzanne Southwest Sea Salt Rub or your own blend.

Roast for about 1 hour and 20 minutes (about 20 minutes per pound). Remove the chicken from the pan. Place the roasting pan onto the stovetop
over medium-high heat. Add the chicken broth and boil, scraping the browned bits from the bottom of the pan, until the pan drippings are syrupy. Serve the sliced chicken with a spoonful of the sauce.

Note: You can also make your own spice blend. Combine 2 cloves garlic, minced, 1 tablespoon sea salt, 1 teaspoon cumin seeds, 1 teaspoon ancho chili powder, ½ teaspoon oregano, ½ teaspoon sage, and ¼ teaspoon thyme
.

CHICKEN PATTY PICCATA

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

Serves 4

This is an easy and inexpensive way to make chicken piccata, using ground chicken. I prefer the dark ground chicken because the white tends to dry out too quickly.

Divide the ground chicken into 4 portions and shape them into patties about 1½ inches thick. Heat a sauté pan over high, add the olive oil, and fry the patties until cooked and crusty, about 2 to 3 minutes on each side. Remove the patties. Add the chicken broth to the skillet, scrape up all the bits from the bottom, and boil for about 3 minutes, or until the broth is reduced by half. Season with sea salt and pepper. Turn off the heat, add the chopped tarragon, then add the butter and slowly swirl it around until the butter smoothes out the sauce. Pour over the chicken patties and serve immediately.

MOZZARELLA-STUFFED TURKEY BURGER

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

Serves 6

I love ground meat. When I come home from work and haven’t thought about dinner until that time, if I have fresh ground meat in the refrigerator I know I can make something in minutes. Turkey can get dry—that’s why I use dark turkey meat and add the mozzarella stuffed in the center, which keeps it moist and yummy. Serve with steamed broccoli for an easy, delicious meal.

In a bowl, combine the turkey, sea salt, pepper, and basil. Form into 6 patties about 1½ inches thick. Stuff a few chunks of cheese into the center of the patties (about 3 chunks per patty). Heat a large sauté pan over medium high heat. Add the olive oil, then the patties in a single layer. Cook for 2 to 3 minutes on each side. Serve immediately.

CHICKEN BROTH

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

Makes approximately 10 cups

You can’t have great soup if you don’t start with a tasty broth. I have created several variations of broth over the years. This version comes from my housekeeper, Shirani. When I make my Butterflied Rosemary Chicken, I ask the butcher to debone the chicken, but I always get those bones in a separate bag to make stock! Shirani cooked the raw bones with the vegetables to make this wonderful broth. You may use a number of different vegetables or trimmings from vegetables. Throughout the week, gather any leftover vegetables or trimmed pieces (in a sealable bag), such as stems of mushrooms, leftover celery, stems from herbs, etc. Store this bag in the freezer, and when you are ready to make stock, dump it into your soup pot. I also keep extra chicken carcasses in this bag, and since we eat a lot of chicken, I end up with very rich broth! I have included carrots, parsnips, and a corn cob in this recipe, but those would be allowed only for Level 2.

Place a large stock pot over high heat. Add the olive oil, onions, and leeks. Sweat them to soften and create some brown bits on the bottom of the pot. Add the chicken bones and brown slightly, then add the water and the rest of the vegetables. Cook at a low boil for about 3 hours. Strain the stock into a colander with another pot underneath to catch the golden broth. Mash the vegetables against the colander to squeeze out all their good juices. Discard the vegetables and bones. Store the stock in 1-quart containers in the freezer. Season with sea salt and pepper before using.

INDIAN-STYLE PETRALE SOLE

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

Serves 4

Petrale sole is a mild white fish—always one of my favorites. In this extremely quick and easy preparation, it’s seasoned with the flavors of India for an earthy, delicious alternative to the traditional butter and lemon. (And so good for you, with these life-giving spices!) Serve with a steamed vegetable for a wonderful meal that won’t keep you in the kitchen all night.