Tuesday, June 23, 2015

All Hale to Kale! Body SymmetryMD's Thai Kale Salad with Coconut Lime Dressing

Kale is definitely the king greens. It is one of the healthiest and most nutritious plant foods on the planet. With that being said, enjoy this delicious recipe for Thai Kale Salad from our Body SymmetryMD wellness squad! 

Paleo Thai Kale Salad with Coconut Lime Dressing

-½ cup canned coconut milk
-2 Tablespoons fish sauce, or for vegan option, soy sauce or    coconut aminos
-2 Tablespoons lime juice
-zest of 1 lime
-2 Tablespoons olive oil
-1 large red onion, thinly sliced
-2 orange sweet peppers, diced small
-2 jalapeño, diced small
-3 garlic cloves, thinly sliced
-1 large bunch kale 1½ lbs, stems removed

1. Bring a large pot of water to a boil over high heat.

2. In a small bowl, combine the coconut milk, fish sauce, lime juice, and lime zest. Set aside.

3. Heat olive oil in a frying pan over medium high heat. Add the red onion and cook for 2 minutes; add the sweet pepper, jalapeño and garlic clove and cook for additional minute.

4. Blanch the kale in the now boiling water for 2 minutes, drain, and put into a large bowl.

5. Add the stir-fried vegetables and the dressing to the kale and mix well.

Nutritional Info
Makes 6 Servings
Calories Per Serving: 128
Total Fat: 9 g 
Carbohydrates: 11.8 g
Sugars: 2.1 g
Fiber: 2.4 g
Protein: 3.2 g

Think you may need a quick boost of vitamins? CLICK HERE to learn about our IV Nutrient Therapy!

-- Your Body SymmetryMD Wellness Squad! 

Wednesday, June 17, 2015

Just Chicken-In: Body SymmetryMD 's Paleo Chicken Cordon Bleu

This Paleo-Friendly Chicken Cordon Blue recipe from our Body SymmetryMD wellness squad is elegant enough to serve for for company, yet simple enough to please any palate!

Paleo Chicken Cordon Bleu

- 24 oz. chicken breasts, skinless and boneless (cut into 6 pieces)
- 1 ham slice cut into 6 smaller, thinner slices (less than 1 oz. each)
- 3 cloves garlic
- 1/4 red bell pepper
- 1 tbsp. fresh flat leaf parsley, chopped
- 1/2 c almond meal
- 2 tbsp. dried parsley flakes
- 1 tsp. black pepper
- 1 sea salt (optional)
- 1 paprika
- 3 tbsp. olive oil

1. Preheat oven to 350 degrees.
2. Pound chicken breast very thin. 
3. In a mini food processor: blend garlic, parsley and about 1/8 C red bell peppers (you could also just finely mince these ingredients and mix them together well). 
4. Sprinkle chicken breasts with a little black pepper and salt, then spread the minced mixture over the top. Finally, place ham slices on top and put some thin red pepper slices over the breast. 
5. Roll chicken breast up as tightly as possible and secure with toothpicks.
6. Dredge rolled chicken breasts in almond meal (mixed with parsley flakes, black pepper and salt). Sprinkle with a little paprika. 
7. Heat olive oil to medium heat and brown chicken on all sides. 
8. When chicken is browned evenly, place in oven and bake for about 30 minutes.
9. Serve and enjoy eating Paleo -friendly (makes 6 servings)!

Nutritional Info
Calories per serving: 333.5
Total Fat: 19.5g
Carbohydrates: 3g
Sugar: 0.5 g
Protein: 35.5g
Fiber: 1.3g

For more great healthy recipes and weight loss tips CLICK HERE.

Here's to a healthy & fun summer of weight loss! 
-- Your Body SymmetryMD Wellness Squad

Friday, June 5, 2015

Gone Fishin'! Body SymmetryMD 's Paleo Fish with Coconut-Shallot Sauce

Our Body SymmetryMD wellness squad's simple (and Paleo-friendly) fish recipe is made with a creamy garlic, thyme and coconut sauce for added flavor. Fish is rich in protein and omega-3 fatty acids, so try this delicious dish today!  

Paleo Fish with Coconut-Shallot Sauce

- 3 large cloves garlic, chopped
- 3/4 teaspoon kosher salt, divided
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 1/4 teaspoon ground pepper, plus more to taste
- 1 1/4 pounds mahi-mahi, red snapper or grouper, skinned and cut     into 4 portions
-  2 tablespoons finely chopped shallot
- 1 cup 'lite' coconut milk
- 1/4 cup unsweetened coconut chips, toasted
- lime wedges for serving

1. Position rack in upper third of oven. Preheat broiler to high. Line a baking sheet or broiler pan with foil and coat with cooking spray.

2. Mash garlic and 1/2 teaspoon salt on a cutting board with a fork to make a thick paste. Combine with 1 tablespoon oil, thyme and teaspoon pepper. Place the fish on the prepared pan and spread the paste on top of it.

3. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add shallot and cook, stirring for 30 seconds. Add coconut milk, increase heat to medium-high and bring to a simmer. 

4. Reduce heat to medium-low and simmer until reduced to 3/4 cup (about 6 minutes). Season with the remaining 1/4 teaspoon salt and pepper to taste.

5. Meanwhile, broil the fish until just cooked through, 6 to 8 minutes. Spoon the sauce on top, sprinkle with coconut and serve with lime.

6. Enjoy eating Paleo -friendly (makes 4 servings)!

Nutritional Info:
Calories per serving: 270 
Fat: 15g  
Carbohydrates: 7g
Sugar: 2g
Protein: 28g 
Fiber: 1g

For more yummy Paleo recipes CLICK HERE.

Here's to a summer of fun & weight loss! 
-- Your Body SymmetryMD Wellness Squad