Portobello Lettuce Wraps

October 30, 2013

Portobello Lettuce Wraps (phase 1-4) serves 4

4 Portobello mushroom caps
Olive oil
4 slices of tomato
8 ounces of Kale
1 red onion, sliced into 1/4-inch rounds
Sea salt
Walden Farms Mayo spread
8 Large lettuce leaves

Preheat grill.

While the grill is heating, if you wish, sauté the kale in a 1/2 tsp of olive oil and a sprinkle of sea salt in a large sauté pan on medium heat, just until the kale wilts, then remove to a plate.

Wipe the mushrooms clean with a damp paper towel. If you are working with whole mushrooms, slice off the stems (you can use for another purpose, chopped and sautéed or for making stock.) Paint the tops of the mushroom caps with some olive oil.

Scrape the grill grates clean. Using a folded up paper towel dipped in olive oil, wipe down the grill grates to oil them. Brush the onion rounds with some olive oil and place them on the grill. Place the mushroom caps and onions on the grill, mushrooms top side down first. Sprinkle with a little sea salt. Grill the mushroom caps and the onion rounds for 4-5 minutes per side.

To assemble, spread some mayo spread on each lettuce leaf. Put a portobello mushroom cap on the bottom, then layer on the kale, tomato, and finally some onion, and top with another lettuce leaf. Serve at once.

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Crispy Crunchy Salmon

October 22, 2013

Crispy Crunchy Salmon (phase 1-4) serves 2

1 Ideal Protein packet of white cheddar ridges
2 boneless skinless salmon filets, about 6 ounces each
Sea salt and freshly ground black pepper
1 tsp olive oil + olive oil cooking spray
1/2 tablespoon Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon fresh thyme leaves

Preheat the broiler to high and adjust rack to 6 inches below the element. Pulse white cheddar ridges in the bowl of a food processor until crumbs are created, about 10 to 12 one-second pulses. Season the salmon with sea salt and pepper. Set aside.

In a medium bowl, mix together the crumbs, 1 tsp olive oil, both mustards, and thyme, pinching the mixture together so the oil is incorporated and the mixture sticks together. Season with sea salt and pepper.

Spray the bottom of each fillet of salmon with a thin layer of olive oil cooking spray. Preheat a medium non stick skillet over medium heat for 2 minutes. Add salmon oiled-side down and cook without moving for about 3 minutes. Pile the crumbs on the salmon, then transfer to the broiler. Broil until the crumbs are crunchy and browned, 4 to 5 minutes. Serve immediately.

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MyFitnessPal App

October 8, 2013

If you are “tech savvy” and want a digital way to record your food and activity daily, check out MyFitnessPal. They have apps for every operating system so you can just pull up everything on your smartphone, as well as a web based program for your computer. You can add your daily food including Ideal Protein products very easily. There is even a built in barcode scanner that will enter your Ideal Protein foods into the program quickly.  Check it out!

http://www.myfitnesspal.com/mobile/iphone

MyFitnessPal

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