The Sexy Forever Recipe Bible (33 page)

For the marinated chicken:
Slice the chicken into bite-size pieces. Place in a nonreactive bowl with the remaining marinade ingredients and marinate 2 to 24 hours. The longer you marinate, the more intense the flavors.

To finish:
Heat a wok over high heat. Add the coconut oil and chicken pieces. Sauté the chicken for about 3 minutes, until cooked through. Set aside.

Toss the greens with the dressing. Arrange on four plates, then place the hot chicken pieces on the greens. Add the beans, season with freshly ground pepper, and serve.

SERVES 4

pork medallions over pale greens with pepper-thyme vinaigrette

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

PORK MEDALLIONS

2 pork tenderloins

½ cup olive oil

Juice from 1 lemon

2 teaspoons fresh thyme leaves

PEPPER-THYME VINAIGRETTE

Juice from 2 lemons

1 teaspoon sea salt

½ cup extra virgin olive oil

¼ cup black peppercorns

6 shallots, very finely chopped

1 teaspoon fresh thyme leaves

TO FINISH

1 head Bibb lettuce, leaves separated, washed, and dried

2 heads frisée (baby curly endive), washed and dried

1½ cups cherry tomatoes

For the pork:
Rinse and pat dry the tenderloins. Slice on the diagonal into ¼-inch medallions. Place them in a nonreactive container and marinate in the olive oil, lemon juice, and thyme for 2 hours, refrigerated, turning after 1 hour.

For the vinaigrette:
Place the lemon juice in a small bowl. Add the salt, then the olive oil in a thin, steady stream, whisking constantly. On a chopping block, crack the peppercorns using a frying pan. Combine the cracked peppercorns, shallots, and thyme with two-thirds of the lemon-oil mixture. Set remaining one-third aside.

In a hot frying pan over medium-high heat, cook the pork approximately 2 minutes per side (do not overcook, or it will get dry and tough). The pork should be just cooked through, juicy with a hint of pink in the center.

To finish:
Toss the greens with the reserved lemon-oil mixture. Arrange on four plates. Fan the pork medallions over the greens and top with a generous amount of the vinaigrette. Garnish with cherry tomatoes and serve immediately.

SERVES 4

warm steak and arugula salad with parmesan shavings

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

4 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Sea salt and freshly ground black pepper

4 ounces arugula

1 pint cherry tomatoes, cut in half

1 pound beef tip steak

Shavings of Parmesan cheese

Whisk 3 tablespoons of the olive oil in a bowl with the balsamic vinegar. Season with salt and pepper. Add the arugula and tomatoes, and toss to coat. Place on a large serving platter or four dinner plates.

Pat the steak dry with paper towels. Season liberally with salt and pepper. Heat a large sauté pan on medium-high heat. Add the remaining tablespoon olive oil, then the steak. Sauté the steak until browned, about 5 minutes on each side.

Place steak on a cutting board. Allow to rest for 3 minutes, then thinly slice against the grain. Arrange the hot steak slices over the arugula. Top with Parmesan shavings before serving.

SERVES 4

thai beef with cucumber salad

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

CUCUMBER SALAD

1 medium cucumber, peeled

1 tablespoon grated fresh ginger

1 tablespoon finely chopped fresh mint

½ red onion, thinly sliced

¼ cup rice wine vinegar

1 teaspoon All Natural SomerSweet

Sea salt and freshly ground black pepper

THAI BEEF

2 tablespoons olive oil

1 Thai chile (or serrano or jalapeño), thinly sliced (see
Note
)

½ bunch fresh mint leaves, chopped

1 tablespoon finely chopped cilantro

4 fresh basil leaves, julienned

Juice and zest of ¼ lime

One 8-ounce filet mignon or rib-eye steak

For the cucumber salad:
Slice the cucumber in half lengthwise, scrape out the seeds, then cut into half-moon pieces. Toss in a bowl with the ginger, mint, onion, vinegar, and All Natural SomerSweet. Season with salt and pepper. Set aside to let the flavors combine.