5 DAYS MENUS FOR 5 POUNDS LOSS OF
WEIGHT by CHEF DAN:
DAY
ONE---- QUINOA WITH PINE NUTS:
INGREDIENTS:
1 cup
organic TRU-ROOTS whole grain Quinoa (from Trader Joe’s)
2 cups
chicken broth
1/4-toasted
pine nuts
1
tablespoon grape-seed oil
2 shallots,
chopped
1/3-cup tarragon
leaves, chopped
DIRECTIONS:
1.
Rinse
quinoa.
2.
Combine
1-cup Ttru-Roots Quinoa with 2 cups water or broth in a pot.
3.
Bring
to a boil.
4.
Turn
heat on low, cover and cook for 15 minutes.
5.
Toast
the pine nuts over medium-heat in a dry skillet until golden brown, 2 minutes.
6.
Remove
and set aside.
7.
Heat
oil in the same skillet over medium-high heat.
8.
Add
shallots and cook stirring occasionally, about 5 minutes
9.
When
Quinoa is done, fluff with a fork and transfer to a serving bowl.
10. Stir in pine nuts, shallots, and tarragon
leaves.
11. Season with salt and pepper
DAY TWO: MONTREAL TURKEY TENDERLOIN:
Serves 2
INGREDIENTS:
4 Ounces turkey
tenderloin
1
tablespoon butter
1 garlic
clove, minced
Sea salt
and crushed rainbow peppercorns
A pinch
of red chili peppers
1/4-teaspoon
toasted dill seeds
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1.
In
an oven- proof fry pan over medium-high heat add butter and when sizzling.
2.
Add
garlic, red chili flakes, toasted dill seeds and salt and pepper.
3.
Cook
for 1 minute add turkey loin and sear on all sides.
4.
Place
fry pan on the pre-heated oven and bake about 12-15 minutes.
5.
Let
cool for 5 minutes and cut on the bias into 1/4-pieces:
ENJOY DAN: HALLELUJAH!!
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