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

Ingredients
-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


Directions
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! 

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

Ingredients
- 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

Directions
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

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

Ingredients
- 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

Directions
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

Beef Up: Body SymmetryMD 's Paleo Spinach Beef Frittata

A frittata is an equally delicious breakfast, lunch or dinner! Not only are they scrumptious... they are cheap, easy and make great leftovers. 

Our Body SymmetryMD wellness squad wants you to enjoy our Paleo Spinach Beef Frittata TODAY! 

Paleo Spinach Beef Frittata

Ingredients
- 10 eggs, beaten
- 2 teaspoons smoked paprika
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 8 oz. grass fed ground beef
- 1 small onion, diced
- 4 oz. shiitake mushrooms, sliced
- 10 oz. frozen chopped spinach, defrosted and excess moisture  squeezed out
- 1 tomato, sliced

Directions
1. Preheat oven to 350°F.
2. In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Set aside.
3. In a large cast iron skillet over medium high heat, saute the meat  until it's cooked through.
4. Add the onion and mushrooms and saute until they are softened  and slightly tender.
5. Add the defrosted and drained spinach. Stir to combine.
6. Pour the egg mixture into the skillet. Turn off the heat and stir  the ingredients to combine.
7. Lay the tomato slices on top.
8. Bake for about 20 minutes or until the eggs are set and not  runny.
9. Serve directly from the skillet or slice and store for leftover.
10. Enjoy eating Paleo -friendly (serves 6)!

Nutritional Info
Calories per serving: 222
Total fat: 13.9g
Carbohydrates: 6.3g
Sugar: 2.65g
Protein: 19.3g
Dietary Fiber: 2g

For more great healthy recipes and weight loss tips CLICK HERE

Here's to a hearty breakfast, lunch or dinner! 
--Your Body SymmetryMD Wellness Squad

Don't Be Crabby: Body SymmetryMD 's Paleo Crab Cakes

If you love crab cakes, you know finding a great tasting Paleo version can be difficult. Most are loaded with carb-filled breading, fried in fatty oil and are missing the main ingredient... CRAB!

There's no need to be crabby, though... because our Body SymmetryMD wellness squad has the perfect Paleo Crab Cake recipe for YOU!

Paleo Crab Cakes

Ingredients
- 1 lb. crab meat, cooked
- 1 cup cauliflower florets, steamed well
- 2 pastured eggs
- 3 Tbsp. coconut flour
- 3 Tbsp. Paleo mayonnaise (homemade or Primal Kitchen)
- 2 Tbsp. fresh parsley, chopped
- ½ tsp. sea salt
- ½ tsp. Old Bay seasoning
- 2 Tbsp. avocado oil or coconut oil

Directions
1. Preheat oven to 350 F.
2. In a medium bowl, add the steamed cauliflower. Gently break up into small pieces, mashing about 3/4 of it.
3. Add the crab meat and parsley. Gently fold the mixture to distribute the ingredients evenly without breaking up the crab too much.
4. In a small bowl, whisk together the eggs, mayonnaise, Old Bay and salt. Pour over the crab meat mixture and gently fold.
5. Sift the coconut flour over the crab and gently fold the mixture.
6. Place in the fridge to chill and firm up for 10 minutes. 
7. Remove crab mixture from fridge and form into patties. 
8. Heat oil in a cast iron pan over medium-high heat. When oil is heated, add the crab cakes. Cook about 3 minutes or until golden brown on each side.
9. Place the crab cakes on a baking sheet and place in the oven to cook through for about 12 to 15 minutes.
10. Serve with fresh lemon wedges and enjoy eating Paleo -friendly (makes 8 servings)!


Nutrition Info
Calories per serving: 145
Total fat: 10g
Carbohydrates: 3g 
Fiber: 1g
Protein: 12g

To learn more about trimming that tummy effectively and keeping the weight off for good CLICK HERE to visit our web site now. 

Here's to having your CRAB and eating it too!
--Your Body SymmetryMD Wellness Squad

Great Scotch! Body SymmetryMD 's Paleo Scotch Eggs

Scotch eggs are a versatile snack that you can take with you just about anywhere. These protein-packed delights were invented by a department store in London in 1738 (which is almost like Paleo times, right?!). 

Traditional Scotch eggs are usually coated in breading and are sometimes deep fried, but we at Body SymmetryMD wanted to make a healthier version that's just as delicious as the original! 

These Paleo Scotch Eggs are simply eggs, meat and a few herbs. What could be more uncomplicated?

Paleo Scotch Eggs

Ingredients
- 6 eggs
- 1 lb. ground turkey
- 2 teaspoon sage
- 2 teaspoon rosemary
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- salt & pepper
- 1 tablespoon coconut oil

Directions
1. Boil the eggs for 4 minutes. Drain the saucepan of hot water, then immediately cover the eggs in cold water so they will be cool enough to be peeled.
2. Peel the eggs and pat dry with a paper towel (this will allow the turkey mixture to stick to the egg easier).
3. Mix the ground turkey with the sage, rosemary, garlic powder, onion powder, salt and pepper.
4. Get a small handful of the turkey mixture and flatten it in your hand, almost like making a very thin hamburger patty.
5. Place the egg onto the turkey mixture and slowly work the meat around the egg, massaging to completely cover the egg.
6. Grease a baking pan with the coconut oil. Place all of the Paleo Scotch Eggs on the pan, and cook for 15 minutes at 350 degrees.
7. Serve and enjoy eating Paleo -friendly (makes 6 Scotch eggs)!


Nutritional Info
Serving size: 1 Scotch egg 
Calories: 191
Fat: 10g
Carbohydrates: 0.6g
Sugar: 0.6g
Protein: 20g

For more healthy & delicious recipes CLICK HERE.

Here's to healthful eating!

--Your Body SymmetryMD Wellness Squad

The Breakfast Club: Body SymmetryMD 's Paleo Avocado Eggs

Still baking your eggs inside a piece of bread? Then it's time you gave your egg-in-a-hole a much needed upgrade. Beyond the heart-healthy fatty acids and high protein count, here's a low sugar and fiber-filled breakfast that's sure to jump start your day...

This recipe from your Body SymmetryMD wellness squad is perfect if you're always rushing in the morning. It only requires a few ingredients and hardly any prep time! 

Paleo Avacado Eggs

Ingredients
- 1 medium avocado
- 2 medium Eggs
- salt & pepper, to taste

- Paleo -friendly sriracha sauce (Unfortunately our favorite bottle
with the rooster on it isn't Paleo-friendly
so you'll have to make your own. Luckily this version is just as  good. See the recipe below!)

Directions
1. Slice the avocado in half and remove the 
 pit. 
2. Scoop out some of the flesh inside of the
 avocado, leaving a rim.   
3. Crack eggs into the well created in the
 avocado. 
4. Season with salt and pepper, to taste. 
5. Bake in a 425 degree oven for 15 minutes
 or until eggs have reached your
 desired doneness. 
6. Drizzle with a Paleo -friendly sriracha
 sauce for an added kick!

Paleo Sriracha Sauce

Ingredients
- 1½ lbs. fresh red hot peppers, (jalapeño or Fresno), stemmed, seeded, and roughly chopped
- 4 Thai chilies, stemmed, seeded, and sliced thinly
- 5 garlic cloves
- 3 tbsp. white wine vinegar
- 2 tbsp. tomato paste
- 2 tbsp. raw honey
- 2 tbsp. fish sauce
- 2 tbsp. extra-virgin olive oil
- salt, to taste

Directions
1. Place the red hot peppers, Thai chilies, and garlic in a blender food processor.
2. Add the remaining ingredients and pulse until smooth.
3. Season to taste with sea salt. If the sauce is too thick for you, add 1 tbsp. of water at a time until it reaches the right consistency.
4. Pour the sauce into a saucepan and bring to a boil over a medium-high heat.
5. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
7. Allow the sauce to cool down, and pour into a jar.

Nutritional Info
Servings per recipe: 2
Calories per serving: 226
Protein: 7.5g
Fat: 19g
Carbohydrates: 8.5g
Sugar: 1g
Dietary Fiber: 7g

For more great health tips or to learn about our medically supervised weight loss programs and services CLICK HERE.

Here's to a healthy, hearty & delicious breakfast! 
--Your Body SymmetryMD Wellness Squad