Sexy Forever: How to Fight Fat After Forty (39 page)

Combine the cumin, turmeric, and cayenne in a small bowl. Set aside.

Season the fish all over with sea salt and black pepper. Distribute the blended spices evenly on both sides of the fish. Sprinkle the chopped parsley over fish, patting to make sure it adheres.

Place a large sauté pan over medium-high heat. Coat the bottom of the pan with olive oil. When the oil is hot, add the fish in a single layer, and fry about 3 minutes. Carefully flip and cook the other side for another 3 minutes. Serve with lemon wedges.

SEARED SALMON WITH BASIL PARSLEY PESTO

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

Serves 2

Salmon—it’s pink, beautiful, and full of healthy omega-3 fats. Even though I am not a huge fish eater, I had to give you a simple recipe for this amazing superfood. Apply the small amount of carbohydrates from the pine nuts in the pesto to your daily guidelines.

Preheat the oven to 350 degrees.

Season the salmon with sea salt and pepper. Place an oven-safe pan over medium-high heat. Add the olive oil and the salmon and sear for 2 to 3 minutes on each side to create a crusty coating. Place the entire pan in the oven and roast for 5 minutes, until the center is just cooked through. Carefully remove from the heat (the handle will be hot) and place the fish on a serving dish. Top each fillet with a generous dollop of pesto and serve with a lemon wedge.

PORK CHOPS IN CREAMY MUSHROOM TARRAGON SAUCE

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

Serves 4

I love pan-fried pork chops. They take on a crusty, savory taste from the sea salt and the olive oil. What’s left in the bottom of the frypan is the most delicious part. From this I can make the most incredible sauces. Shiitake mushrooms are loaded with antioxidants, as is the fresh tarragon. Pork is great protein, and you are getting a detoxifying effect along with your protein for this meal.

Season the pork chops with sea salt and pepper and half of the tarragon.

Heat a large frypan on high and add 3 tablespoons of the olive oil. Add the pork chops in a single layer and cook 3 to 4 minutes on each side. Remove from the pan and set aside to keep warm. Add the remaining oil, then the sliced mushrooms, and sauté on high heat, 5 to 7 minutes, until crusty. Add the chicken broth and scrape the bits from the bottom of the
pan to release the flavor. Reduce the broth by half, then add the cream and the rest of the fresh tarragon. (If the sauce is too thick, add a little more chicken broth.) Adjust the seasonings as needed. Cook for 1 to 2 minutes, until the sauce is bubbling. Spoon over the pork chops and serve immediately.

SPICY PORK CHOPS

Protein, Vegetables, Healthy Fats Level 1, Level 2

Serves 4

Pork chops are a crowd-pleaser. The white meat is sweet and tender and absorbs flavor beautifully. If you can find organic pork, it is so much healthier and tastier. Because of the white wine, we save this for Level 2.

In a small glass bowl, make a marinade with the mustard, garlic, white wine, and agave. Place the pork chops into the marinade and set aside for about 15 minutes, in the refrigerator.

Heat a large sauté pan on medium high. When hot, add the olive oil, then pull the pork chops out of the marinade and place them into the hot pan in a single layer. Sauté about 3 to 4 minutes on each side. Remove from pan, season with sea salt and pepper, and serve immediately.

LAMB CARNITAS

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

Serves 8

My Mother’s Day lunch this year was as delicious as ever! It’s typically my favorite day of the year; and this was no exception. Bruce and my granddaughters set the table outside with white French plates and garden roses, while Caroline was busy in the kitchen creating a twist on an old favorite recipe. The inspiration started with a sale on organic New Zealand lamb shoulder. We always try to eat grass-fed meat, and when good local organic isn’t around, we eat New Zealand meat as it’s known for its good quality. Caroline makes incredible carnitas with pork shoulder, so she decided to try it with lamb … and the result was fantastic! We ate these crispy little salted pieces of lamb served in a cabbage leaf cup with Mikri Greek Salad (
this page
), and Hummus on Fire (
this page
)—and whole-wheat pita for those who wished to partake. I am one lucky mother!

Place the lamb cubes into a large sauté pan or heavy-bottomed Dutch oven. Season generously with sea salt. Fill the pan with water so that it barely covers the meat and turn the heat to high. Bring to a boil, then lower the heat to medium and let the meat continue to cook until all the liquid has evaporated. By this time the meat will be cooked through but not yet falling apart. Allow the meat to continue cooking until all the fat has been rendered out. Now the lamb will begin to brown in its own juices. Be careful to scrape the bottom of the pan consistently to
create the crispiness, and to keep the carnitas from burning. The lamb is done when it’s crispy on the edges and starts shredding into pieces. Allow 60 to 80 minutes for the complete cooking process. Toward the end of the cooking process, feel free to add a little olive oil if your pieces are not crispy enough.