The Sexy Forever Recipe Bible (100 page)

2 cups heavy cream

2 tablespoons olive oil

Sautéed Spinach with Garlic, Lemon, and Oil

Trim any silver skin from the tenderloin, then cut across the width into 1-inch slices. Slightly flatten the slices by pressing with the palm of your hand. Set aside.

Place a medium skillet over medium-high heat, add the butter, and melt. Sauté the mushrooms with the salt and pepper until golden, about 5 minutes. Add the pickles and juice, and cook until the juice evaporates slightly, about 2 minutes. Add the cream and cook until reduced by half.

Meanwhile, season the meat with a little salt and pepper (the sauce will be salty from the pickles). Heat a large skillet over high heat and add the oil. When the oil is hot, sear the meat briefly, 2 minutes per side for medium rare.

Place the spinach on plates, top with the beef, then ladle the warm sauce over the top.

SERVES 6

carne asada

PROTEIN, HEALTHY FATS, VEGETABLES, FRUIT
DETOX, LEVEL 1, LEVEL 2

2 pounds skirt steak

2 bunches cilantro, roughly chopped

1 onion, roughly chopped

1 tomato, roughly chopped

1 cup fresh lemon juice

1 orange, sliced with peel (omit for Detox)

Sea salt

1 recipe
Pico de Gallo

Sour cream, for garnish

Place the steak in a glass or other nonreactive bowl. Add the cilantro, onion, tomato, lemon juice, orange slices, and salt, making sure the meat is surrounded by the chopped vegetables. Place the bowl in the refrigerator and let marinate overnight (at least 8 hours). Turn the meat once so that the lemon juice marinates both sides equally. Remove the meat from the marinade and discard the marinade.

Heat a grill or broiler. Let the meat sit out at room temperature for about 15 minutes.

Place the meat on the grill or under a broiler for 4 to 5 minutes per side for medium rare, 6 to 7 minutes per side for medium.

Slice on the diagonal into thin strips. Serve immediately with pico de gallo and sour cream.

SERVES 4

NOTE
 The orange slices create a minor imbalance. You get most of the flavor from the tangy peel. If you are doing well on Level 1, this minor addition should not create a problem.

pico de gallo

VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 ripe medium tomatoes, diced

½ medium cucumber, diced

1 bunch cilantro, coarsely chopped

1 red onion, diced

2 serrano chiles, finely chopped, with seeds (see
Note
)

1 garlic clove, minced

Juice of 2 limes

Gently combine all the ingredients in a glass or other nonreactive bowl and set aside for the flavors to combine, about 30 minutes. Do not refrigerate or the tomatoes will get mealy.

MAKES ABOUT 2 CUPS

beef fajitas

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 pound sirloin steak, cut into 1½-inch strips

2 tablespoons
Tex-Mex Seasoning

2 tablespoons fresh lime juice

3 tablespoons olive oil

1 large onion, sliced

2 red bell peppers, cored and sliced into ¼-inch strips

3 garlic cloves, crushed

8 to 10
Egg Crêpes
or whole wheat tortillas (omit for Detox)

GARNISH

Sour cream

Salsa

Shredded cheese

Chopped fresh cilantro

Lime wedges

Toss together the steak, seasoning, and lime juice in a nonreactive bowl. Set aside.

Heat the oil in a large sauté pan over high heat. Add the onion and cook for 35 minutes. Add the peppers and cook for 5 more minutes. Add the garlic and cook for another minute. Then add the steak and cook for 2 minutes.

Heat the crêpes or tortillas in a warm oven for 5 minutes, or microwave for 1 minute. Place the fajita mixture on the crêpes and serve with the garnishes.

SERVES 8 TO 10

tex-mex seasoning

FREE FOOD
DETOX, LEVEL 1, LEVEL 2