The Sexy Forever Recipe Bible (34 page)

For the Thai beef:
Combine 1 tablespoon of the olive oil, the chile, mint, cilantro, basil, lime juice, and lime zest in a large nonreactive bowl. Add the beef and marinate for 30 minutes.

In a medium sauté pan, heat the remaining 1 tablespoon of olive oil over high heat, then sear the beef for 2 minutes on each side for medium-rare. Remove from the heat and let rest for 2 minutes. Thinly slice against the grain.

Place steak slices on individual plates. Top each with a mound of cucumber salad.

SERVES 2

turkey salad in lettuce cups

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

2 cups chopped cooked turkey

3 tablespoons mayonnaise

3 celery stalks, finely chopped

5 scallions, white and green parts, finely chopped

Sea salt and freshly ground black pepper

4 to 6 iceberg lettuce leaves

Cranberry sauce (for Level 2 only)

Place the turkey, mayonnaise, celery, scallions (reserve a few scallions for garnish), and salt and pepper in a bowl and mix until well combined. Adjust the seasonings to taste.

Place a large dollop of turkey salad in each lettuce leaf, then garnish with the reserved scallions. Add a spoonful of cranberry sauce as an additional garnish, if using. Fold up and eat like a taco.

MAKES 4 TO 6 LETTUCE CUPS

tuna salad in lettuce cups

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

One 12-ounce can tuna, drained white albacore packed in water

4 tablespoons mayonnaise

3 celery stalks, finely chopped

½ red onion, finely chopped

Juice from 1 lemon

Freshly ground black pepper

½ teaspoon dried dill

4 to 6 iceberg lettuce leaves

2 or 3 plum tomatoes, chopped

3 scallions, white and green parts, sliced

Place the tuna, mayonnaise, celery, red onion, lemon juice, pepper, and dill in a bowl and mix until well combined. Adjust the seasonings.

Place a large dollop of tuna salad in each lettuce leaf, then garnish with tomatoes and scallions. Fold up and eat like a taco. 

MAKES 4 TO 6 CUPS

tarragon chicken salad in lettuce cups

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

2 cups chopped cooked chicken

3 tablespoons mayonnaise

3 celery stalks, finely chopped

¼ sweet onion (Vidalia or Maui), finely chopped

2 tablespoons chopped fresh tarragon, or ½ teaspoon dried

Sea salt and freshly ground black pepper

4 to 6 romaine lettuce leaves

3 scallions, white and green parts, sliced

Sprigs of fresh tarragon, for garnish

Place chicken, mayonnaise, celery, onion, chopped tarragon, and salt and pepper in a bowl and mix until well combined. Adjust seasonings to taste.

Place a large dollop of chicken salad in each lettuce leaf, then garnish with the scallions and tarragon sprigs. Fold up and eat like a taco. 

MAKES 4 TO 6 CUPS

egg salad in lettuce cups

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

8 large eggs

4 tablespoons mayonnaise

3 celery stalks, finely chopped

10 chives or 5 scallions, white parts only, finely chopped

Sea salt and freshly ground black pepper

4 to 6 butter lettuce leaves

Handful of onion sprouts (optional)

Chives, for garnish

Place the eggs in a saucepan filled with enough cold water to cover them. Bring the water to a boil, then lower the heat to medium and cook for 15 minutes. Drain the hot water and run the hard-boiled eggs under cold water until cool enough to peel.