The Sexy Forever Recipe Bible (32 page)

5 garlic cloves, pressed

1 pound ground beef

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon chili powder

½ teaspoon cayenne

Sea salt and freshly ground black pepper

One 6-ounce can tomato paste

1 head romaine lettuce, leaves rinsed, dried, and chopped

2 ripe medium tomatoes, chopped

6 ounces Cheddar cheese, grated

6 tablespoons sour cream

6 scallions, white and green parts, sliced

One 8-ounce jar salsa

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute longer. Turn up the heat to high and add the ground beef. Brown the meat, stirring constantly, until crumbly, about 4 minutes. Drain excess fat. Lower heat and add the paprika, cumin, oregano, chili powder, cayenne, and plenty of salt and pepper. Add 1 cup water and the tomato paste, blending well with a wooden spoon. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.

Place the chopped romaine on four plates. Spoon the meat mixture over the lettuce. Top with the tomatoes, cheese, sour cream, scallions, and a spoonful of salsa.

SERVES 4

chopped vegetable salad with roasted chicken

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

Four 6-ounce skinless and boneless chicken breasts

Sea salt and freshly ground black pepper

2 tablespoons olive oil

1 cup
Champagne Mustard Vinaigrette

1 pound mixed baby greens

1 red bell pepper, seeded and medium diced

1 yellow bell pepper, seeded and medium diced

1 medium cucumber, peeled, seeded, and medium diced

2 celery stalks, medium diced

½ red onion, medium diced

2 scallions, white and green parts, sliced

Preheat the oven to 450°F.

Season the chicken liberally with salt and pepper. Place a large ovenproof sauté pan over medium-high heat. Add the olive oil and chicken and sear for 3 minutes per side. Place the sauté pan in the oven and roast for 5 to 6 minutes. When done, brush the chicken with some vinaigrette. Remove the chicken from the pan and set aside to cool. When cool, dice the chicken into ½-inch chunks.

In a mixing bowl, toss the mixed greens with 2 tablespoons of the vinaigrette until well coated. Divide the greens among four salad plates.

Place all the chopped vegetables and chicken in the bowl. Season with salt and pepper. Add the remaining vinaigrette and toss until well coated. Place the chicken and vegetable mixture on top of the greens and serve immediately.

SERVES 4

southern country fried chicken salad

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

1 head romaine lettuce, washed and chopped

2 medium cucumbers, peeled and sliced

3 celery stalks, chopped

2 to 3 cups coconut oil

Four 6-ounce skinless and boneless chicken breasts, chopped into 1-inch cubes

Sea salt and freshly ground black pepper

¾ cup
Green Goddess Dressing

1 pint cherry tomatoes

Handful of toasted pecans (omit for Detox)

Handful of corn kernels off the cob (omit for Detox and Level 1)

Place the lettuce in a large bowl. Add the cucumbers and celery.

Heat the oil in a deep skillet on medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot oil and fry for about 5 minutes, until golden brown. Drain on paper towels.

Toss the lettuce with the dressing. Top with the chicken pieces and garnish with cherry tomatoes, and the pecans and corn kernels, if using. Serve immediately.

SERVES 2

chinese chicken salad

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

DRESSING

2 tablespoons rice vinegar

Juice of ½ lemon

1 tablespoon soy sauce

Freshly ground black pepper

5 tablespoons extra virgin olive oil

1 tablespoon toasted sesame oil

MARINATED CHICKEN

Four 6-ounce boneless and skinless chicken breasts

¼ cup soy sauce

¼ cup toasted sesame oil

½ teaspoon hot chili oil

3 garlic cloves, pressed

1 tablespoon grated fresh ginger, or 1 teaspoon dried

Juice of 1 lemon

TO FINISH

1 tablespoon coconut oil

1 pound mixed field greens

1 recipe
Chinese Long Beans

Freshly ground black pepper

For the dressing:
Place the rice vinegar, lemon juice, soy sauce, and pepper to taste in a mixing cup. Add the olive oil and sesame oil in a steady stream, whisking constantly until the oil is emulsified. Set aside.