The Sexy Forever Recipe Bible (47 page)

2 tablespoons unsalted butter, softened

6 large eggs, separated

Pinch of cayenne

½ teaspoon freshly grated nutmeg

Sea salt and freshly ground black pepper

4 ounces cream cheese, softened

1½ cups finely grated Gruyère or Swiss cheese

Preheat the oven to 425°F. Coat a 6-cup soufflé dish with butter.

In a mixing bowl, combine the egg yolks, cayenne, nutmeg, salt, and pepper. Beat with a wire whisk until light and fluffy. Add the cream cheese and grated cheese and whisk until well combined and smooth.

In another bowl, beat the egg whites until somewhat stiff peaks form. Fold the egg whites into the cheese mixture. Spoon into the greased dish and place on a baking sheet.

Bake for 10 minutes. Reduce the heat to 400°F and bake an additional 15 minutes. Serve immediately.

SERVES 4

chicken and roasted vegetable sandwiches

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

ROASTED VEGETABLES

1 large eggplant, cut lengthwise into 8 slices, about 1⁄3 inch thick

Caps of 8 large shiitake mushrooms

3 medium zucchini, cut lengthwise into ¼-inch slices

2 red onions, cut into ¼-inch slices

8 ripe medium tomatoes, sliced in half crosswise

3 tablespoons olive oil

2 teaspoons balsamic vinegar

½ teaspoon chopped fresh thyme leaves

Sea salt and freshly ground black pepper

¼ teaspoon red pepper flakes

CHICKEN BREASTS

Two 6-ounce skinless and boneless chicken breasts, separated into halves

2 teaspoons dried rosemary

Sea salt and freshly ground black pepper

2 tablespoons olive oil

SANDWICHES

½ pound fresh mozzarella, cut into ¼-inch slices

Sprigs of fresh rosemary (optional)

Preheat the oven to 425°F.

For the vegetables:
Place the eggplant, mushrooms, zucchini, onions, and tomatoes on baking sheets. In a small bowl, combine the olive oil, vinegar, thyme, salt, pepper, and red pepper flakes. Lightly brush on the vegetables and bake, removing the vegetables as they each become golden brown (the zucchini and eggplant in about 15 minutes, then the mushrooms and onions; the tomatoes will take up to 45 minutes).

For the chicken breasts:
Pound each breast with a mallet until about ⅓ inch thick. Season with rosemary, salt, and pepper. Heat a large skillet over medium-high heat. Add a little olive oil and sauté the chicken on each side until nicely browned and just cooked through, about 5 minutes.

For the sandwiches:
On a baking sheet, using the eggplant as the “bread,” layer a chicken piece, then slices of mozzarella, tomato, zucchini, 2 mushrooms, and an onion slice, ending with another eggplant slice. (You may have to trim the chicken and zucchini to fit the shape of the eggplant slices.) Secure the sandwiches with toothpicks or sprigs of rosemary, if using.

Heat sandwiches in oven for 5 minutes at 425°F, or until the mozzarella has melted.

MAKES 4 SANDWICHES

pita sandwiches with vegetables and yogurt cheese

VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

1 cup plain nonfat yogurt

2 whole wheat pitas

4
Roasted Red Peppers
or jarred roasted peppers in water

2 slices sweet onion

½ medium cucumber, thinly sliced

A few arugula leaves or red leaf lettuce

Balsamic vinegar

¼ teaspoon dried oregano

Sea salt and freshly ground black pepper

Line a fine strainer with cheesecloth. Place the yogurt in the strainer with a bowl underneath to catch the liquid. Refrigerate overnight. Most of the moisture will drain out of the yogurt, creating a soft, delicious cheese. Refrigerate. (Makes about ¾ cup.)

Slice one edge off the pita breads to make a pouch with an opening. Toast the pitas, then fill with the peppers, onion, cucumber, and arugula.

Spoon some of the yogurt cheese on the vegetables and drizzle balsamic vinegar over it. Then sprinkle with the oregano, salt, and pepper and serve.

SERVES 2

b.l.t. in lettuce cups

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

6 bacon slices

1 head iceberg lettuce

3 to 4 tablespoons mayonnaise

2 ripe medium tomatoes, chopped

Place a small skillet over medium-high heat. Add the bacon and fry until golden brown, about 5 minutes. Turn off the heat, then remove the bacon and drain on paper towels. When cooled, crumble into small pieces.

Make 6 lettuce “cups” by carefully peeling the leaves off of the head, trying to keep them whole. Chop the remaining lettuce into thin strips.

Arrange 3 lettuce cups on each plate. Spread as much mayonnaise as you like onto each. Place a small handful of chopped lettuce into each cup. Add the chopped tomatoes, evenly dividing them among the lettuce cups. Top with the crumbled bacon. Fold up and eat like a taco.

SERVES 2

veggie wrap

VEGETABLES, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2