Authors: Mark Hyman
Tags: #Health & Fitness / Diet & Nutrition / Diets, #Health & Fitness / Body Cleansing & Detoxification
The Blood Sugar Solution 10-Day Detox Diet: Activate Your Body's Natural Ability to Burn Fat and Lose Weight Fast (105 page)
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
8 cups spinach
salt and freshly ground black pepper, to taste
Preheat the oven to 350°F. In a food processor, combine the sun-dried tomatoes, garlic, and walnuts or cashews to make a chunky pesto. Season with salt and pepper. Place the chicken breasts between waxed paper and lightly pound them with a meat cleaver. Make a 2-inch slit or pocket in the thicker end of each breast and stuff 1 to 2 tablespoons of the pesto into it. Secure each pocket with a toothpick (or just squeeze shut tightly).
Heat an ovenproof skillet to medium heat. Add the oil and sauté the
chicken for 3 minutes on each side. Place the pan in the oven for about 12 minutes, or until the chicken is cooked through. Slice each breast into 3 pieces and serve with sautéed spinach.
Heat a skillet over medium heat and add the olive oil and garlic. Heat for 1 minute, then add the spinach. Cook just until the spinach wilts. Season with salt and pepper.
NOTE
:
Sun-dried tomatoes come either in a jar with oil or dry. If using dried tomatoes, soak them in warm water for 5 minutes to reconstitute. Drain and discard the water and add 1 tablespoon olive oil before making the pesto. If you use tomatoes soaked in olive oil, drain off the oil first; you may use the olive oil in the pesto.
Nutritional analysis per serving (4 ounces chicken, ½ cup spinach):
calories 342, fat 22 g, saturated fat 3 g, cholesterol 66 mg, fiber 3 g, protein 32 g, carbohydrate 11 g, sodium 489 mg
HAI
F
ISH
S
ALAD
Serves: 4 Prep time: 25 minutes Cook time: 10 minutes
4 snapper or bass fillets (4 to 6 ounces each)
1 pint fish stock
1-inch piece fresh gingerroot, peeled and grated
2 tablespoons thinly sliced lemongrass (if available)
½ cup lime juice, plus zest of 1 lime
1-inch piece fresh gingerroot, peeled and grated
2 tablespoons low-sodium, gluten-free tamari
½ teaspoon green curry paste (more, if desired)
2 tablespoons extra virgin olive oil