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Weight Loss

Pico de Gallo with Chili-Spiced Grilled Steak

4 sirloin steaks
2 tablespoons chili powder
½ tablespoon paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Himalayan sea salt and freshly ground black pepper

Pico De Gallo Ingredients:
2 medium tomatoes, seeded and diced
1/2 red onion, diced
½ green bell pepper, diced
1 jalapeno, seeded and diced
¼ cup fresh cilantro, roughly chopped
2 garlic cloves, minced
2 tablespoons fresh lime juice
1/4 teaspoon cumin
Himalayan sea salt and freshly ground black pepper

1. In a bowl, combine all the ingredients for the pico de gallo, season to taste with salt and pepper, and refrigerate until ready to serve.

2. Preheat grill to medium-high heat.

3. In a bowl, combine the chili powder, paprika, cumin, garlic powder, and onion powder; season with salt and pepper to taste.

4. Sprinkle the steaks with the chili mixture on both sides, make sure it is evenly covered.

5. Grill the steaks 4 to 5 minutes per side for medium-rare doneness.

6. Let the steaks rest 4 to 5 minutes and serve topped with the fresh pico de gallo.

Serving Size = 3 ounces of steak and 2 cups of veggies

Weight Loss

Garlic and Herb Butter Top Sirloin Filet

4 top sirloin filets
1/4 cup soft butter
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon dried basil
1 tablespoon dried oregano
Himalayan sea salt and freshly ground black pepper

1. Preheat the oven to 425 F.

2. In a bowl, whip together the butter, garlic, parsley, basil, and oregano.

3. Season each steak with sea salt and freshly ground black pepper.

4. Bring a skillet to medium-high heat, and brown the steaks in the skillet for 2 to 3 minutes per side.

5. Top each steak with 2 teaspoons of garlic-herb butter, and place in the oven.

6. Cook the steak in the oven for 7 to 8 minutes, or to the desired doneness. Let the steak rest for 2 to 3 minutes before serving.

Serving Size = 3 ounces of steak with 2 teaspoons of butter

Weight Loss

Colombian Steak with Onion-Tomato Sauce

2 lbs. sirloin tip steak, sliced
2 onions, thinly sliced
2 tomatoes, sliced
2 garlic cloves, minced
1/2 cup beef or chicken stock
1 tablespoon ground cumin
Juice from 1 lime
Fresh cilantro to taste
Himalayan sea salt and freshly ground black pepper

1. Season the steak to taste with sea salt and black pepper.

2. Melt 2 teaspoons coconut or olive oil in a skillet over medium-high heat and brown the steak 4 to 5 minutes; set aside.

3. Lower heat to medium, and add the onions.

4. Cook, stirring for 6 to 8 minutes; then, add the garlic and cook another minute or two.

5. Add in the sliced tomatoes and season to taste with sea salt and freshly ground black pepper.

6. Pour the chicken or beef stock into the pan and cook, stirring until tomatoes are soft, 6 to 8 minutes.

7. Add the steak back to the skillet; season with cumin and pour lime juice into the mixture.

8. Toss everything and cook another 2 to 3 minutes.

9. Adjust seasoning as needed; serve topped with fresh cilantro and sliced lime.

Serving Size = 3 ounces of steak with 2 cups of veggies

Weight Loss

Carne Asada with Portobello and Bell Peppers

2 skirt steaks
Juice of 1 lime
1/4 cup olive oil
1/4 cup fresh cilantro, minced
1 serrano or jalapeño chilies, minced
2 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon ground cumin
Himalayan sea salt and freshly ground black pepper

Portobello and Bell Pepper Ingredients:
2 to 3 large portobello mushrooms, sliced, stems removed
2 bell peppers, sliced
1 onion, sliced
1 tablespoons taco seasoning, NO sugar added
1 tablespoon fresh lime juice
1 tablespoon olive oil

1. In a bowl, combine the lime, olive oil, cilantro, chili(es), garlic, oregano, cumin, and salt and pepper to taste.

2. Pour the marinade over the steaks, and let marinate for 30 minutes.

3. Grill the steaks on both sides to your desired doneness (about 3 to 4 minutes per side for medium-rare).

4. Let the steak rest for a few minutes.

5. Heat the olive oil in a skillet over medium heat, and cook the onion and bell peppers for 2 to 3 minutes.

6. Add the mushrooms, taco seasoning, lime juice, and salt and pepper to taste.

7. Cook for 4 to 5 minutes stirring until it starts to soften, but is still firm.

8. Slice the steak against the grain, and serve with the portobello and vegetable medley.

Serving Size = 3 ounces of steak with 2 teaspoons of marinade and 2 cups of vegetables

Weight Loss

Turkey Chili Recipe

3 to 4 cups of shredded, cooked turkey meat
2 cups onions, chopped
2 bell pepper, chopped
2 cups diced tomatoes
2 tablespoons tomato paste
4 garlic cloves, minced
1 cup chicken or turkey stock
2 tablespoons chili powder or to taste
1 tablespoon ground cumin
1 tablespoon dried hot red pepper flakes
1 teaspoon dried oregano
Himalayan sea salt and freshly ground black pepper to taste
Green onions, sliced (optional, for garnishing)

1. In a large saucepan placed over medium-high heat, melt some oil and cook the onions and bell peppers until the onions are golden (about 5 minutes).

2. Add the garlic, chili powder, cumin, red pepper flakes, and oregano. Stir well and cook for a minute.

4. Add the diced tomatoes, tomato paste, chicken or turkey stock, cooked turkey meat, and season with salt and pepper to taste. Give everything a good stir.

5. Bring the chili to a simmer, then reduce the heat to low, and let it simmer, uncovered, for 30 to 45 minutes.

6. Serve warm with freshly sliced green onions on top.

Serving Size = 3 ounces of turkey

Weight Loss

Roasted Red Pepper and Basil Chicken

4 boneless skinless chicken breasts, butterflied
2 roasted red peppers, sliced into 1-inch pieces
1 red onion, sliced
1 bunch of fresh basil, sliced
1 tablespoon Italian seasoning
Himalayan sea salt and freshly ground black pepper

1. Preheat your oven to 400 F.

2. Grease an ovenproof dish.

3. Season each butterflied chicken breast with the Italian seasoning, sea salt, and freshly ground black pepper.

4. Top each breast with roasted red peppers, onions, and basil, and bake in the preheated oven for 30 to 40 minutes.

Serving Size = 3 ounces of chicken

Weight Loss

Chicken Club Wraps

1 lb. boneless skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 medium tomato, sliced
1 avocado, chopped
4 tablespoons homemade mayo
8 large lettuce leaves
½ teaspoon paprika
Himalayan sea salt and freshly ground black pepper

1. Preheat a grill or skillet to a medium-high heat.

2. Season the chicken on both sides with paprika, sea salt, and freshly ground black pepper.

3. Grill the chicken (or cook on the skillet with some coconut oil) on both sides until no longer pink, and let cool for about 5 minutes.

4. Slice the chicken into bite-sized pieces.

5. Το assemble the wraps, top 2 lettuce leaves with mayonnaise, chicken, avocado, and tomato. Roll the lettuce leaves up like a burrito. Cut in half to serve.

Serving Size = 3 ounces of chicken in each wrap

Weight Loss

Grilled Balsamic Glazed Portobello Mushrooms

4 to 6 portobello mushrooms, stems removed
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup balsamic vinegar, NO sugar added
Fresh basil, to serve
Sea salt and freshly ground black pepper

1. Place the mushrooms in a marinating container.

2. In a bowl combine the olive oil, balsamic vinegar, and generously season to taste.

3. Pour the balsamic sauce over the mushrooms, and marinate 1 to 2 hours.

4. Preheat grill to medium heat. Grill the mushrooms 3 to 4 minutes per side. Serve with fresh basil.

Serving Size = 2 cups of mushrooms with 2 teaspoons of marinade

Weight Loss

Chicken Burger with Balsamic Caramelized Onion

2 lb. ground chicken
1/2 onion, minced
2 tablespoons Bragg’s liquid aminos
2 garlic cloves, minced
1 tablespoon dried thyme
1 avocado, sliced
Himalayan sea salt and freshly ground black pepper

Balsamic Caramelized Onions:
3 large onions, sliced
1/2 cup balsamic vinegar
2 teaspoons coconut oil
Himalayan sea salt

1. Melt the coconut oil in a skillet over medium heat.

2. Add the onions and season with salt. Cook for 10 to 15 minutes, stirring constantly, making sure to not burn the onions. Add the balsamic vinegar, lower heat and cook for another 5 to 10 minutes, stirring; remove from heat.

3. Preheat your grill to medium-high heat.

4. In a bowl, combine the chicken, onion, coconut aminos, garlic, thyme, and season. Form 6 to 8 burger patties with the chicken mixture. Cook for 5 to 6 minutes on each side on the preheated grill.

5. Serve the patties topped with caramelized onion, avocado slices, and your favorite condiments.

Serving Size = 3 ounces of chicken burger with 1/8 avocado

Weight Loss

Broiled Salmon with Summer Fruit Salad

1 1/2 pounds salmon filet
Himalayan sea salt
Black pepper, optional
1 avocado, chopped
1/2 cup strawberries, halved
1/2 cup cherry tomatoes, halved
2 tablespoons chopped cilantro
1 peach, diced
1 small lime, juiced

1. Preheat broiler. Place salmon on a foil lined baking sheet, season with salt and pepper and broil 8-10 minutes or until golden.

2. In the meantime, place the remaining ingredients in a medium sized bowl and toss to combine. Season with a pinch of salt.

3. Place the salmon on a plate or platter and top with the summer fruit salad.

Serving Size = 3 ounces of salmon and 1 cup of fruit salsa and 1/8 avocado

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