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Awarded Recommended Resource by wegohealthThe Ultimate New York Diet
Cookbook Review by Norene Gilletz

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The Ultimate New York Diet can help you get in shape for Summer - or anytime! 

You don't have to be a celebrity or a New Yorker to reap the benefits of David Kirsch's fresh approach to a healthy, fit lifestyle featured in his best-selling book, The Ultimate New York Diet ($24.95 US/$29.95 Cdn). David Kirsch is a celebrity fitness trainer and Shape columnist, and has appeared on Today, Access Hollywood, and Extreme Makeover.

The Ultimate
New York Diet

by

David Kirsch

Cdn. $29.95
US $24.95

Order Now from Chapters.Indigo.ca or Amazon.com

His diet is broken down into three phases over the course of eight weeks, so you can see results fast and be inspired to stay on track. It provides advice on how to make healthy choices at all types of restaurants, so you can eat out every night. There is also a guilt-free cheat day that allows you to splurge. Enjoy these delicious dishes that you can prepare easily, no matter how busy your schedule. Enjoy!

SESAME CHICKEN FINGERS

This easy dish goes over well at parties. It's also great as a light meal served with broccoli. It's excellent with David's Low-Fat Peanut Sauce (below), which is included with the phase 2 and 3 recipes. This recipe makes one serving but multiplies easily for a 
crowd. 

1/4 teaspoon light soy sauce
1/4 teaspoon Dijon mustard
1 teaspoon water
1 teaspoon turmeric
1 4-ounce boneless, skinless chicken breast sliced into 4 strips
1 tablespoon toasted black and white sesame seeds


In a small bowl, mix the soy sauce, mustard, water, and turmeric. Marinate the chicken in the mixture up to 1 hour. Coat the chicken with sesame seeds.

Preheat oven to 350F. Place the chicken on a nonstick baking pan. Bake 12 to 15 minutes or until chicken strips are cooked through.

Makes 1 serving. Per serving: 195 calories, 26 g protein, 2 g carbohydrate, 8 g fat, 1 g saturated fat, 2 g fiber, 0 g sugar

**********

DAVID'S LOW-FAT PEANUT SAUCE

1/4 cup unsweetened peanut butter
1/4 cup bottled water
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/2 tsp grated lime zest
1/2 teaspoon minced garlic
1/2 teaspoon grated fresh gingerroot
1/2 teaspoon Thai chili paste

In a small bowl or food processor, combine all ingredients. Mix until smooth. Use immediately, refrigerating extra sauce for up to 3 days. 

Makes 10 servings. Per serving: 40 calories, 2 g protein, 2 g carbohydrate, 3 g fat, .5 g saturated fat, 0 g fiber, 0 g sugar

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CAULIFLOWER HASH

You can mix this recipe with cubed grilled chicken or turkey breast to create a complete entrée. It also goes well over steamed spinach.

Nonfat cooking spray
¼ cup chopped shallots
1 cup steamed cauliflower florets
1/3 cup chopped celery
1/3 cup sliced roasted red peppers (store-bought, or see [book] Index for recipe)
1 teaspoon chopped fresh thyme
Salt
Pepper

Heat a medium nonstick skillet over medium heat, and coat with cooking spray. Add the shallots and cook for 1 to 2 minutes, until softened. Add the cauliflower and celery. Cook 3 to 5 minutes, until the vegetables begin to brown. Add the roasted red peppers and 
thyme. Cook for 2 minutes more. Season to taste with salt and pepper.

Makes 2 servings. Per serving: 41 calories, 2 g protein, 9 g carbohydrate, 0 g fat, 0 g saturated fat, 2 g fiber, 2 g sugar

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ROASTED VEGETABLE CAPONATA
This versatile Mediterranean favorite is perfect as a side dish or as the featured main course for all of you vegetarians out there.

1 medium eggplant
Nonfat cooking spray
1/2 cup chopped Vidalia onion
1/2 cup chopped fennel bulb
1/4 cup chopped celery
1 clove garlic, minced
1/3 cup sliced roasted red peppers (store-bought, or see [book] Index for recipe)
4 canned plum tomatoes, chopped
1/2 cup juice from canned tomatoes
1/2 cup bottled water
1 tablespoon coarsely chopped fresh parsley
4 fresh basil leaves
2 teaspoons baby capers (optional)

Preheat the oven to 400F. Wrap the eggplant in foil, and bake for 50 to 60 minutes, until tender when pricked with a fork. Cut the eggplant in half, and scoop out 1 cup roasted eggplant from the center. Set aside.

Heat a medium nonstick skillet over medium heat, and coat with cooking spray. Add the onion, and cook for 3 to 4 minutes, until onion begins to soften. Add the fennel, celery, and garlic, and cook for 3 minutes. Add the eggplant, roasted red peppers, plum tomatoes, juice, water, parsley, and basil. Simmer 15 to 20 minutes, until the liquid is absorbed and the vegetables are soft. Remove the basil leaves and add the capers. Remove from heat, and cool to room temperature. Cover and refrigerate for up to 2 weeks.

Serve at room temperature.

Makes 2 servings. Per serving: 86 calories, 3 g protein, 20 g carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber, 10 g sugar

Recipes Copyright © 2006 David Kirsch 

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