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  • Fresh Kale Salad

    9/1/2015 2:53:00 AM | www.itrim.com

    Fall harvest brings a bounty of beautiful leafy greens–grab a few bunches from the Farmers Market or produce section and treat yourself to this 5-star salad.


    1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry
    1/3 cup currants (or chopped raisins)
    Juice of 1 lemon
    1 tbsp extra virgin olive oil
    1 tsp honey (optional)
    ½ cup sunflower seeds, pumpkin seeds or toasted pine nuts
    Sea salt and pepper to taste
    4 tbsp grated raw parmesan cheese


    1. Cut kale into small bite sized pieces.

    2. Stir lemon juice, olive oil, honey, salt and pepper together in a large bowl.

    3. Add chopped kale and thoroughly massage the dressing into the kale leaves.

    4. Add currants/raisins, seeds/nuts and parmesan to the bowl.

    5. Stir all ingredients together, let sit for 10 minutes and serve.

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



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  • Out-the-Door Breakfast Bowl

    8/1/2015 2:53:00 AM | www.itrim.com

    This healthy breakfast is a synch for busy mornings; simply mix together in a to-go cup before heading out for the day.


    1 cup light cottage cheese
    1 fist portion of strawberries
    1 banana
    1 tbsp whole flax seed
    1 tbsp sunflower seeds
    1⁄2 teaspoon of cinnamon
    1 tbsp slivered almonds


    1. Put the cottage cheese in a bowl. Slice strawberries and banana on top. Sprinkle flax seed, sunflower seed, and cinnamon and slivered almonds. Optional: Add a slice of whole grain bread with lean cheese.

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



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  • 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.


    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


    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.


    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


    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



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  • 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.


    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

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


    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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