The Master Your Metabolism Cookbook

OK - so I got this amazing new cookbook for my birthday and have been really impressed by the few things Michael and I have made out of it. Below are two of our favorites so far. I seriously can't believe that the food tastes so good. It's so pure and healthy and not only do I feel no guilt about eating it I really is restaurant quality and DELICIOUS!!! So please, do yourself a favor and give these amazing recipes a try. Christy thank you again for the cookbook!!! :o)

The Master Your Metabolism Cookbook

Grilled Lemon Chicken serves 6

1 teaspoon lemon zest

Juice of 1 lemon

¼ cup chopped fresh basil or oregano

1 tablespoon honey

1 tablespoon Dijon mustard

2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon black pepper

¼ cup extra-virgin olive oil

6 (4 – 5 oz) boneless, skinless chicken breast halves

¼ cup pitted kalamata olives, halved

Olive oil spray for the grill



To prepare the dressing, whisk together the lemon zest and juice, the basil, honey, mustard, garlic, salt and pepper. Whisking constantly, add the olive oil in a slow stream. Set aside



Place the chicken on a cutting board and lay a sheet of wax paper over it. Using the flat side of a meat mallet, pound the chicken slightly so it is an even thickness. (we did not do this part J)

Place the chicken in a shallow baking dish just large enough to hold it. Pour half of the dressing (about 1/3 cup) over the chicken and turn the breasts once or twice to coat. Cover the dish and refrigerate for at least 2 hours if possible up to 8 hours, turning at least once.



Stir the olives into the remaining dressing and set aside until ready to serve



If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium-high heat.



Discard the marinade and grill the chicken until it is opaque in the center, 5 – 6 minutes per side.



Place the chicken on a platter and drizzle with the remaining dressing and serve.



Calories 227.3 kcal

Fat 11.1g

Protein 26.6g

Carbohydrates 3.9g

Sodium 395.4mg



Simple Marinara Sauce makes about 4 cups: serves 8

1 tablespoon olive oil

1 cup finely chopped red onion

2 garlic cloves, finely chopped

1 fresh or dried bay leaf

¼ cup tomato paste

1 (28-oz) can low-sodium crushed tomatoes

1 tablespoon chopped fresh parsley or 1 teaspoon dried

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon chopped fresh basil or 1 teaspoon dried

1 teaspoon balsamic vinegar

¼ teaspoon salt

¼ teaspoon ground black pepper



In a large skillet or other heavy-bottomed pan, heat the olive oil over medium-low heat. Add the onion, garlic, and bay leaf and cook, stirring, until softened and just beginning to brown, 6 – 8 minutes.



Push the onion and garlic to one side of the pan and add the tomato paste to the cleared spot. Cook for about 2 minutes. Stir the onion and garlic into the paste and continue to cook, stirring occasionally, until the paste is darker in color, 2 – 3 minutes.



Stir in the crushed tomatoes, parsley, oregano, basil, vinegar, salt and pepper. Increase the heat to medium and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove and discard the bay leaf.



If a very smooth sauce is desired, transfer the sauce to the work bowl of a food processor or a blender and process until smooth. Otherwise, leave it be. (I like a “chunkier sauce so we added a can of diced tomatoes and decided next time we are going to dice up some mushrooms too)



Serve warm. For longer storage, let the sauce cool and transfer it to a tightly sealed container. Store in the refrigerator for up to 4 days or freeze for up to 6 months.



Calories 53.2 kcal

Fat 1.8g

Protein 1.4g

Carbohydrates 7.2g

Sodium 161.9g