The Sexy Forever Recipe Bible (5 page)

2 tablespoons olive oil

1 pound sliced bacon, cut into ½-inch pieces

Heat the oil in a large skillet over medium-high heat. Add the bacon and fry until golden brown, gently separating the pieces by stirring with a wooden spoon, about 7 minutes. Drain on paper towels.

SERVES 5

alan’s fried eggs in onion nests

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

2 large onions

4 tablespoons olive oil

Sea salt and freshly ground black pepper

4 large eggs

Peel the skin off the onions and slice as thin as possible with a sharp knife, or use a mandoline to get very thin slices. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot, add the sliced onions. Let them cook until they are brown and crispy, almost burned. (Depending on your stove, this could take 10 to 15 minutes or more.) Season with salt and pepper. Scrape the onions up with a spatula and place two piles on each plate. Create the “nests” by using a fork to push out the center of each pile of onions and build up the sides.

Add the remaining 3 tablespoons olive oil to the same skillet used to cook the onions and heat over medium high. When the oil is hot, crack 2 eggs, one at a time, and drop them into the hot skillet. Let the eggs cook until the whites start to brown on the edges. Then cover the skillet with a lid and cook for 1 minute longer. When you lift the lid, the whites will be cooked all the way through and the yolks will be runny. (If you prefer the yolks cooked more, leave the lid on until the yolks are cooked to your liking.) Lift the eggs out with a spatula and place 1 egg on each onion nest. Repeat the process with the last 2 eggs.

SERVES 2

mexican omelet

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

12 large eggs

Sea salt and freshly ground black pepper

2 tablespoons olive oil (or enough to cover the bottom of the pan)

1 garlic clove, crushed

1 pound ground beef

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon oregano

½ teaspoon chili powder

½ teaspoon cayenne pepper

Sour cream, for garnish

Salsa, for garnish

In a medium bowl, beat the eggs and about ¼ cup water with a fork until well mixed. Add salt and pepper.

Heat a 10-inch frying pan on medium-high heat. Add half the oil and garlic. Sauté for 1 minute, then add the ground beef. Sauté the ground beef until browned. Add the spices and ¼ cup water. Turn down the heat to medium and cook until the water evaporates. Set aside.

Heat another frying pan (preferably an omelet pan) over medium to medium-high heat. To make the first omelet, add the rest of the oil and about one-fourth of the beaten eggs. You don’t want the pan to be too hot or the omelet will get too brown. Let the omelet set for about 5 minutes, then, using a spatula, gently flip it over to its other side. Spoon one-fourth of the ground beef filling on top and cook for another minute. Fold the top half over the ground beef and slide onto a serving plate.

Serve immediately with a dollop of sour cream and a spoonful of salsa.

Repeat until all four omelets are completed.

SERVES 4

huevos rancheros

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

1 tablespoon olive oil

2 medium onions, thinly sliced

One 5-ounce can Ortega sliced chiles

1 tomato, seeded and diced

2 tablespoons (¼ stick) unsalted butter

4 large eggs

2 ounces sharp Cheddar cheese, grated (½ cup)

Salsa, for garnish

¼ cup sour cream

2 scallions, white and green parts, chopped

Heat a skillet over high heat. Add the olive oil and onions. Sauté the onions until brown and crispy, about 15 minutes. Drain the chiles and add them to the onions. Add the tomato and stir until heated through. Divide onto two plates.

Add the butter to the skillet and melt it. Crack the eggs and fry them in the butter. Cover with a lid for 2 minutes to cook the whites. If you prefer the yolks cooked, cook for 1 minute longer. Repeat with the other 2 eggs.

Place 2 fried eggs on each plate over the onions. Top with the grated cheese, salsa, sour cream, and scallions.

SERVES 2

zucchini frittata

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

4 large eggs

Sea salt and freshly ground black pepper

2 tablespoons olive oil

1 medium onion, chopped

½ cup julienned zucchini

Sprinkle of freshly grated Parmesan cheese