SHULMAN WEIGHT LOSS SUCCESS STORY
PRODUCTS WE CAN'T STOP LOVING
Lacinato Kale Salad with lemon mustard dressing
- 6 cups finely shredded Lacinato kale (you can roll them and cut them lengthwise to get ribbon shaped leaves)
- 1/2 cup slivered almonds, toasted
- 1/2 cup grated Parmesan cheese
- 1 tbsp shallots, minced
- 2 tbsp Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons lemon zest
- 2 teaspoons honey or agave nectar
- 1/4 cup extra virgin olive oil
In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest, honey and olive oil. Season with salt and pepper to taste.
In a large bowl, toss together the shredded kale and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Place in fridge for 1-2 hours and serve.
Nutritional Analysis: 269 calories, 19g fat, 14g carbohydrates, 3.g fiber, 2g sugar, 14g protein
- 1 lemon, halved
- 4 medium artichokes
- 1 tsp extra virgin olive oil
- Sea salt and pepper to taste
Fill large bowl with cold water and squeeze lemon juice in.
Trim artichokes and place artichokes on steamer rack in large pot with water filled just below rack. Cover and bring water to a boil. Reduce heat and simmer for about 10-15 minutes until outer artichoke leaves are easily removed.
Once cooked, remove artichokes from pot and slice them in half. Remove prickly part. Brush with olive oil and season with salt and pepper.
Put artichokes on grill or BBQ for about 5 minutes to get them tender and charred.
Nutritional Analysis: 96 calories, 3g fat, 17g carbohydrates, 9g fiber, 2g sugar, 5.g protein
Baked rainbow trout
- Extra virgin olive oil for the foil
- 4 small rainbow trout, boned
- Sea salt and freshly ground pepper
- 1 pound ripe tomatoes, peeled, seeded and chopped
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 4 to 8 sprigs fresh thyme
- Chopped fresh parsley or thyme for garnish
- Lemon wedges for serving
Preheat the oven to 450 degrees. Cut 4 sheets of aluminum foil into squares that are 3 inches longer than your fish. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
In a bowl combine the tomatoes, garlic, olive oil, salt and pepper to taste and spoon mixture over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle olive oil over each piece of fish.
Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet. Sprinkle with parsley or thyme and serve, passing the lemon wedges.
Nutritional Analysis: 170 calories, 9g fat, 5g carbohydrates, 1g fiber, 3g sugar, 17g protein