• Vietnamese Festive Chicken

    7/1/2015 2:53:00 AM | www.itrim.com

    The delicious sauce is the star of the show, in this incredibly beautiful and tasty take on the lettuce wrap.

    Makes 4 portions.

    Ingredients

    Marinade:
    2 tbsp of soy sauce
    1 lime
    1 red chili pepper
    2 teaspoons of rice vinegar
    1 teaspoon of sesame oil

    Dip sauce:
    1⁄4 cup of Japanese soy sauce
    2 tbsp of rice vinegar
    1 tbsp of lime juice
    1 tbsp of sesame oil
    1–2 garlic cloves, finely chopped
    1 teaspoon of honey
    1 tbsp of chopped peanuts
    1 spring onion, chopped
    1 red chili pepper, chopped

    Wok vegetables:
    1⁄2 jar of bamboo shoots
    1 head of broccoli
    1 yellow or red pepper
    1⁄2 jar of water chestnuts
    1 tbsp of oil
    Salt

    Directions

    1. 1. Mix all the ingredients for the marinade. Add chicken or beef to the marinade while you prepare the rest. Shrimp can be served boiled or quickly fried.

    2. Mix all the ingredients for the dip sauce. Let soak for a while in the fridge.

    3. Cut the wok vegetables into smaller pieces and wok-fry them quickly in oil. Put to the side, and then wok-fry the chicken or beef.

    4. Arrange the wok vegetables, bean sprouts, fresh herbs and mango on a large platter. Serve the meat on the side. Serve big leaves of lettuce, using a wet sheet rice paper in between each leaf so they don’t stick together.

    5. Let everyone put the filling and sauce into the lettuce leaves.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition

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  • Grilled Vegetable Burgers

    6/1/2015 2:53:00 AM | www.itrim.com

    A little melted mozzarella cheese turns grilled eggplant and zucchini into a mouth-watering addition to a summer salad or sandwich.

    Makes 2 portions.

    Ingredients

    4 slices of eggplant or zucchini
    1 tbsp of olive oil
    2.5 ounces of low-fat mozzarella cheese
    1 tomato
    Flake salt
    Freshly ground black pepper
    Basil

    Directions

    1. Brush the slices with a little oil.

    2. Slice the cheese, and put one slice of cheese and one slice of tomato on top of each slice of eggplant or zucchini. Add salt and pepper.

    3. Put on the grill for 4–5 minutes. Garnish with basil.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition

     

     


  • Juicy Chicken with Mango Salsa

    5/1/2015 7:20:00 AM | www.itrim.com

    Perfect for a weeknight dinner or to steal the show at a Memorial Day BBQ, this quick and fun dish is complemented by a festive side of mango salsa.

    Discover a lighter, healthier life. Visit www.itrim.us or email info@itrim.us to learn more.

    Makes 2 portions.

    Ingredients

    Chicken:
    11 ounces of chicken fillet
    2 stems of lemon grass
    1 garlic clove
    1 red chili pepper
    1⁄4 cup of Japanese (mild) soy sauce
    2 tbsp malt whiskey (for Palm Portion-Balance)

    Mango salsa:
    1⁄2 fresh or frozen mango
    1⁄2 red onion
    1 teaspoon of chopped dill
    1 lime
    2 tbsp of chopped cilantro
    Salt
    Pepper

    Salad:
    1⁄2 head of Romaine lettuce
    2 cups of arugula
    1 apple
    1 cucumber
    5–6 cocktail tomatoes
    1 teaspoon of lime juice

    Directions

    1. Cut the chicken into cubes. Wash and slice the lemon grass. Chop garlic and chili pepper finely.

    2. Mix a marinade of soy sauce, garlic, chili and lemongrass. When you are at a stable weight you can add some malt whiskey to get a smoky taste. Set the chicken in the marinade and refrigerate for at least 30 minutes.

    3. Dice the mango and chop red onion and chili finely. Mix with grated peel and lime juice, oil and cilantro.

    4. Mix a salad of the Romaine lettuce, arugula, diced apple, cucumber, cocktail tomatoes and lime juice.

    5. Dry off the pieces of chicken, put them on sticks and grill them. You can also cook them in the oven, 390ºF for 20 minutes.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition

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  • Zucchini Lasagna

    4/1/2015 5:39:00 AM | www.itrim.com

    Upgrade your traditional lasagna recipe with vitamin-packed Zucchini, the perfect low-carb, low fat substitute for pasta noodles.

    The Itrim program is now available to all Active Sports Clubs members at our Petaluma and Oakland clubs. Discover a lighter, healthier life. Visit www.itrim.us or email info@itrim.us to learn more.

    Makes 2 portions.

    Ingredients

    Bolognese sauce:
    8 ounces of ground beef
    1 yellow onion
    1 garlic clove
    2 carrots
    5 ounces of celeriac
    1 parsnip
    2 tbsp of olive oil
    1 jar of crushed tomatoes, 14 ounces
    2 tbsp of chopped basil
    1 teaspoon of salt
    1 teaspoon of black pepper
    1–2 teaspoons of sambal oelek

    Middle layer:
    1–2 large zucchinis, finely sliced

    Directions

    1. Start with the Bolognese sauce. Peel and chop the onion, garlic, carrot, celeriac and parsnip.

    2. Heat the oil in a frying pan, and roast the vegetables together with the ground beef.

    3. Add crushed tomatoes, basil, salt, pepper, and sambal oelek. Simmer at low heat for 20 minutes.

    4. Peel the zucchini into thin and broad slices. 

    5. Grease an ovenproof dish; cover the bottom with Bolognese sauce. Add the zucchini and a layer of cottage cheese. Repeat three times and finish with a layer of cottage cheese.

    6. Bake in the oven at 435ºF for 15–20 minutes or until the lasagna pasta has softened. Garnish with basil. Serve with a simple salad of mixed lettuce.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition

     

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  • Spring Salad with Salmon

    3/1/2015 7:27:00 PM | www.itrim.com

    Nordic flavors come together in this quick and beautiful salad, perfect for welcoming spring. Recipe provided by Itrim, an internationally-recognized weight loss and exercise solution focused on helping people lose weight for good.

    The Itrim program is now available to all Active Sports Clubs members at our Petaluma and Oakland clubs. Discover a lighter, healthier life. Visit www.itrim.us or email info@itrim.us to learn more.

    Makes 2 portions.

    Ingredients

    4 ounces smoked salmon
    2 hard-boiled eggs
    1⁄2 bundle of asparagus
    1⁄2 head of Romaine lettuce
    1⁄2 bundle of radishes

    Dressing:
    1 tbsp chopped dill
    1 teaspoon of Dijon mustard
    1 pinch of salt
    1 teaspoon of lemon juice
    2 tbsp of canola oil

    Directions

    1. Cut the salmon into smaller pieces. Cut the eggs into wedges.

    2. Break off and remove the ends of the asparagus. Boil asparagus for 2 minutes. Split the radishes in quarters.

    3. Put the lettuce, salmon, asparagus, eggs and radishes on a plate.

    4. Mix dill, mustard and a little salt with lemon juice. Add the oil a little at a time while you stir. Drizzle the dressing over the salad and serve.

    Recipe used with permission. Source: Itrim Cookbook, First US Edition

     

     


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