Grilled Chicken and Pineapple Salad
by Jordan Rubin in Extraordinary Health Magazine
Entrée: Grilled Chicken and Pineapple Salad with Basil and Mint
Note: This entrée includes healthy proteins (chicken, hard-boiled eggs) which studies have shown can help you boost metabolism, lose fat, and build lean muscle tissue so you burn more calories.
Fresh mayonnaise dressing:
4 egg yolks, raw or from three-minute hard-boiled eggs
3 Tbsp. Dijon mustard
Pinch sea salt
Pinch cayenne pepper
3 Tbsp. lemon juice
1 cup extra-virgin olive oil
2 tbsp. Hawaiian Lehua Honey
4 Tbsp. lemon juice
2 Tbsp. Dijon mustard
3 Tbsp. olive oil
2 Tbsp. Hawaiian Lehua Honey
1 Tbsp. seafood seasoning
8 chicken breasts, boned and skinned
1/4 cup green onion, chopped
1/2 cup celery, diced
1 red bell pepper
3 Tbsp. mint, chopped
1/4 cup basil leaf, julienned
SPECIAL EQUIPMENT: Food processor
To make the mayonnaise: Place egg yolks, mustard, salt, cayenne pepper, and half the lemon juice in food processor. Blend just enough to combine ingredients; then, with machine running, add olive oil in slow stream. Add remaining lemon juice and honey. The mayonnaise will be very runny, as it is mayonnaise dressing. Pour in container and store in refrigerator until needed.
Combine all marinade ingredients and whisk together.
Butterfly the chicken breasts to allow for even cooking, cover in marinade, and refrigerate overnight. Halve the pineapples, with tops intact, and scoop out the flesh in two or three large chunks using a grapefruit knife or curved paring knife. Discard the core and cut remaining pieces in 1/2-inch chunks. Set aside scooped out pineapple halves for use later as serving bowls.
Heat grill on high, and grill chicken breasts. Allow to cool. Then cut into 1-inch pieces and dress with mayonnaise dressing. Lightly toss chicken pieces with pineapple chunks and remaining salad ingredients. Scoop evenly into pineapple boats and serve. Serves 6..
Nutritional facts per serving: 556 calories; 37 g fat (59.1 percent calories from fat); 28 g protein; 30 g carbohydrate; 3 g dietary fiber; 184 mg cholesterol; 218 mg sodium.
Dessert: Perfect Blender Chocolate Mocha Mousse
Note: This dessert contains high cacao dark chocolate, rich in antioxidants which help the body resist damage caused by free radicals. Dark chocolate scores higher than former antioxidant champs—tea, Concord grape juice, and blueberries—and contains plant sterols, B vitamins, magnesium, copper, potassium, and other heart-healthy substances.
1/2 cup strong coffee, organic, fresh-brewed, and hot
1 envelope beef gelatin
2 oz. dark chocolate bar 80 percent cacao, finely chopped
3 egg whites
2 scoops Garden of Life Perfect Meal Chocolate
3/4 cup heavy cream
2 oz. Garden of Life Rainforest Cacao Chocolate Brazilian Nut and Coffee
1/2 cup ice water
1 tsp. stevia
Pour hot coffee in small bowl; sprinkle the gelatin over it. Stir to dissolve. Add chopped chocolate. Stir to dissolve; then allow to cool. Pour coffee and chocolate mixture into blender. Add egg whites and blend on high for two minutes.
With the blender running, slowly add the Perfect Meal, ice water, and stevia. Add 1/2 cup of the heavy cream and blend to a soft creamy texture; do not overwhip as it will clot. Pour into individual ramekins, and allow to set in refrigerator to firm. Whip remaining cream. Top each ramekin with a spoonful, and then sprinkle with Rainforest Cacao. Serves 4.
Nutritional facts per serving: 269 calories; 16 g fat (70.5 percent calories from fat); 12 g protein; 20 g carbohydrate; 5 g dietary fiber; 11 mg cholesterol; 75 mg sodium.
Snack: Veggies with Dilly Dip
Note: This recipe calls for veggies–some of them superfoods like broccoli; these metabolism boosters fill you up, keep you fuller longer on fewer calories, and are loaded with vitamins, phytonutrients, and fiber. The dilly dip calls for tahini, which is made from sesame seed kernels and is an excellent source of manganese, copper, calcium, magnesium, phosphorous, vitamin B1, zinc, and dietary fiber.
1/2 cup raw tahini
2 zucchini, peeled and chopped
1 cup chopped celery
1 clove garlic, pressed
2 tbsp. lemon juice
2 pitted dates, soaked
2 tbsp. Garden of Life Goatein
1 tsp. onion powder
1 tsp. Celtic Sea Salt
3/4 cup fresh dill
1 Tbsp. Garden of Life Goatein (optional)
4 celery stalks, julienne
4 carrots, julienned
2 cucumbers, sliced
2 red bell peppers, circles
1 yellow squash, julienned
1 head broccoli spears
1 cup mushrooms, sliced
A handful of snow peas
EQUIPMENT NEEDED: Vita-Mix blender and citrus juicer
Juice lemons. Blend Dilly Dip ingredients, except fresh dill, until smooth and creamy. Add dill and pulse until mixed throughout. Refrigerate for an hour to thicken and cool. Serve with an array of fresh cut-up vegetables. Serves 8.