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I have managed just to post the diamond foods up on my fridge along with recommended servings. I want to stress the 'recommended' daily or weekly servings and emphasize that weekly activity level determines actual need.
I felt a bit drained after work today (up early, not enough sleep, too much coffee, etc.) Leftover turkey cutlets with apricots and escarole made a terrific lunch. Sauteed spring mix salad with garlic and turkey cutlets once again made a quick and healthy dinner. Two servings of meat in one day, you say? Keep in mind- I teach exercises classes at the Y. I have also eaten peanut butter pancakes, oatmeal with cranberries and pumpkin seeds and a little feta cheese. But let's talk about those turkey cutlets for a moment, shall we?
juice of one lime
one pound or less of turkey cutlets
Mix it all together and let the meat marinate for a few minutes. Heat your grill to very, very hot and then quickly wipe down the grill with compliant oil. We were out of paper towels, so I simply used a kitchen towel with quite a bit of oil! Careful not to let the oil drip into the flame and burn yourself, please. Place the turkey cutlets on the hot grill and attempt to lay them flat. Turn the heat down to medium, close the grill cover and walk away. "Smell" the cooking, and about 2 minutes later, flip the cutlets over. Close the grill one more time and about one minute later- check for doneness.
I did have one or two folded over spots that needed to be put back on the grill. But oh, it tastes so delicious and looked so good! I served it with a compliant green salad. Salad dressing always consists of olive oil, salt, honey, and some sort of citrus juice. Dried apricots added a bit of sweetness.
Grilling fish will be interesting. In fact, that is the one area I did not yet hit this week. Two servings of vegetable proteins a day isn't as hard as it sounds, although I should have added pecans to that oatmeal.
Anyway, this summer will be a grilling adventure. More to come....
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