The Sexy Forever Recipe Bible (13 page)

6 large eggs

Sea salt and freshly ground black pepper

Melted unsalted butter

In a mixing bowl, lightly beat the eggs. Season with salt and pepper. Heat a crêpe or omelet pan over medium to medium-high heat and lightly coat the bottom and sides with butter.

Using a ladle, put just enough egg in the pan to make a thin coating. When it sets, lift up with a spatula, being careful not to tear the crêpe, and flip. Cook 1 minute more, then slide the crêpe out of the pan and onto a dish. Continue making egg crêpes in this way until you have used all the batter. Stack the crêpes as you would pancakes.

MAKES ABOUT 8 CRÊPES

stracciatella soup

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

4 cups chicken stock or broth, preferably
homemade

6 ounces fresh spinach or frozen spinach, thawed and drained

2 large eggs, lightly beaten

Sea salt and freshly ground black pepper

¼ cup freshly grated Parmesan cheese

Bring the chicken stock to a boil in a large pot. Add the spinach and simmer for about 4 minutes. Quickly stir in the beaten eggs, and continue to stir vigorously until eggs have coagulated and turned white.

Ladle into soup bowls. Season to taste with salt and pepper. Spoon Parmesan cheese on top and serve immediately.

SERVES 4

chicken meatball–asparagus soup

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

9 to 10 tablespoons olive oil

1 medium onion, chopped

1 large bunch asparagus, thinly sliced, washed and tough lower stems removed

5 leeks, white part only, washed and thinly sliced

6 cups chicken stock or broth, preferably
homemade

1 pound ground chicken

Sea salt and freshly ground black pepper

Heat a stockpot over medium-high heat. Add 3 tablespoons olive oil. Add the onion and sauté until light brown, 7 to 10 minutes. Add the asparagus and leeks; sauté another 5 minutes. Add the chicken stock and bring to a boil, then reduce the heat and simmer for about 15 minutes.

Meanwhile, mix the ground chicken with salt and pepper. Make small meatballs, about 1 inch in diameter. In a 10-inch skillet, heat the remaining 6 to 7 tablespoons olive oil and fry the meatballs until browned on all sides. Add the meatballs to the soup and serve. Adjust the seasoning as needed.

SERVES 4

chicken sausage and spinach soup

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

1 pound fresh or cooked sweet Italian chicken or turkey sausage

1½ tablespoons unsalted butter

1½ tablespoons olive oil

6 cups chicken stock or broth, preferably
homemade

One 10-ounce package frozen whole-leaf spinach, thawed and drained

Sea salt and freshly ground black pepper

Freshly grated Parmesan cheese, for garnish

Remove fresh sausage meat from casing and form into 1-inch balls. (If using cooked sausage, cut into ¼- inch slices.)

Heat the butter and oil in a large, heavy pot over medium-high heat. Add the sausage and fry until browned, about 7 minutes. Add the chicken stock. Bring to a boil, reduce the heat, and simmer until the sausage is cooked through, about 12 minutes.

Add the spinach and simmer for 1 minute. Season to taste with salt and pepper. Serve with Parmesan cheese.

SERVES 6

chicken tomato cilantro soup

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

8 cups chicken stock or broth, preferably
homemade

One 28-ounce can Italian plum tomatoes, with juice

1 teaspoon dried oregano

2 cups leftover chicken pieces

Sea salt and freshly ground black pepper

6 tablespoons chopped fresh cilantro

Heat the chicken stock in a large stockpot.

Roughly chop the tomatoes and add them to the stock along with their juice. Add the oregano, leftover chicken, and salt and pepper to taste. Simmer over medium heat for 30 minutes, then serve the soup hot, with a sprinkle of cilantro.

SERVES 6

asian turkey meatball soup

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