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| BOOK RECOMMENDATION |
When supermodel Heidi Klum needed to get into tip-top shape for the Victoria's Secret fashion show--just eight weeks after giving birth to her second child--she turned to a miracle worker, celebrity fitness trainer David Kirsch, and his Ultimate New York Diet. But you don't have to be a celebrity--or a New Yorker--to reap the benefits of this fresh approach to a healthy, fit lifestyle. All you need is the desire to take control of your eating and your body and the willingness to change your life for the better. Once you take that first step to a new, improved you, there's no limit to how fabulous you can look and feel! The Ultimate New York Diet provides the tools to slim down safely in record time: David Kirsch, author of the wildly popular The Ultimate New York Body Plan, has written this book for the needs of people with busy, multitasking lives--people who want to be on top of their game when it comes to their careers and their bodies. This is not just a diet; it's a life transformation. After completing The Ultimate New York Diet, your attitude toward food, exercise, and wellness will be forever changed and you'll finally have the key to a fit and fabulous body. SAMPLE RECIPES Sesame Chicken Fingers This easy dish goes over well at parties. It’s also great as a light meal served with broccoli. I particularly enjoy it with David’s Low-Fat Peanut Sauce (see Index), which is included with the phase 2 and 3 recipes. 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 350°F. Place the chicken on a nonstick baking pan. Bake 12 to15 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 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 1/4 cup chopped shallots 1 cup steamed cauliflower florets 1/3 cup chopped celery 1/3 cup sliced roasted red peppers (store-bought, or see 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 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 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 400°F. 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 Thai Ginger Sirloin Salad This salad tastes delicious hot or cold. When chilled, the steak is not as spicy, so use 1/2 teaspoon red pepper flakes. If serving it warm, use only 1/4 teaspoon. You can use extra mesclun greens if baby bok choy is not available. 6 ounces sirloin steak, trimmed of fat 1 teaspoon grated fresh gingerroot 1 clove garlic, minced 1/4-1/2 teaspoon red pepper flakes Juice of 1/2 lime Nonfat cooking spray 1 head baby bok choy cabbage, sliced (about 1 cup) 1 cup mesclun greens, washed and dried 1 tablespoon grated carrot 1/4 cup bean sprouts 3 tablespoons Ginger Soy Dressing (see Index) Cut the sirloin into 1/2-inch slices, and place them in a small bowl. Add the ginger, garlic, and pepper flakes. Squeeze the lime juice over the meat. Toss to coat. Let marinate at room temperate for 10 to 15 minutes. Meanwhile, heat a medium nonstick skillet over medium-high heat, and coat with cooking spray. Add the bok choy, and cook for 1 to 2 minutes, until the leaves are just wilted but the cabbage is still crunchy. Remove to a serving plate. Wipe out the skillet, and coat with cooking spray. Heat over high heat. Place the sirloin slices in the pan, and sear for 30 seconds per side for rare or 50 seconds per side for well done. Set aside. Line a serving plate with the bok choy, mesclun greens, carrot, and bean sprouts. Arrange the steak over the salad. Serve immediately, or refrigerate for up to 6 hours and serve chilled. Drizzle with dressing just before serving. Makes 1 serving. Per serving: 363 calories, 33 g protein, 18 g carbohydrate, 15 g fat, 5 g saturated fat, 3 g fiber, 9 g sugar Copyright© 2006 David Kirsch Author David Kirsch is the founder and owner of the Madison Square Club, celebrated for its custom-designed fitness training and nutritional counseling. Visit David's website at www.davidkirsch.com. Click here for more information |
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Let's Get Cooking!
