RECIPes
ChiroThin recipes are designed to help your body more efficiently convert stored fat into energy with anti-inflammatory foods that have a low glycemic index. Ingrid chose four of her favorite recipes to showcase the delicious meals incorporated in the ChiroThin Weigh Loss Program. Below you will find the directions to make a sweet strawberry sorbet, savory braised balsamic chicken, orange ginger chicken and spicy cajun scallops.
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“Let food be thy medicine and medicine be thy food”
Raspberry-Strawberry Sorbet
Ingredients
2 oz frozen strawberries
2 oz fresh raspberries
Juice of 1 lemon
Directions
Put all ingredients in to a high speed blender and blend until smooth (if you like it sweeter add a few drops of stevia). Serve right away or place in the freezer to make it more firm.
Braised Balsamic Chicken
Ingredients
4oz. Chicken Breast
Ground black pepper to taste
½ tsp. garlic salt
½ onion, thinly sliced
¼ c. balsamic vinegar
¼ c. apple cider vinegar
1 (16.5oz) can diced tomatoes
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried rosemary
½ tsp. dried thyme
Directions
Season chicken breasts with ground black pepper and garlic salt. Lightly coat skillet with cooking spray and brown onion and seasoned chicken breasts. Pour tomatoes and vinegars over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chick is no longer pink, about 15 minutes.
Harrisa Spiced Scallops
Ingredients
4 oz bay scallops
½ lemon
½ tsp of harissa seasoning (I recommend Frontier Co-op)
¼ tsp sea salt
¼ tsp black pepper
½ cup of water
Directions
Season scallops with lemon juice, harissa seasoning, black pepper. Fill a non stick frying pan with water, when water is boiling place scallops in the pan and simmer for 6 minutes with the lid on. Serve with a squeeze of lemon juice and sea salt on top.
Cauliflower Mash with Roasted Balsamic Portobello Mushroom Melange (2 Servings)
Ingredients
8 oz cauliflower
½ tsp garlic salt
¼ red onion thinly sliced
2 oz portobello mushrooms sliced
¼ red pepper sliced
1 tbsp balsamic vinegar
½ tsp italian seasoning
Directions
In a ziploc bag combine red onion, mushrooms, red pepper, balsamic vinegar and Italian seasoning. Let marinade for at least one hour.
Heat oven to 400F. Spread out mushroom mixture on a sheet pan with parchment paper and place in the oven for 25 minutes.
Put cauliflower in a sauce pan with water, bring to boil and cook 15 minutes. Strain of water, place cauliflower in a food processor and add the garlic salt. Blend until smooth.
Put cauliflower mash on a plate and spoon over the portobello mélange on top.
*I highly recommend using organic garlic salt to avoid any additional ingredients such as MSG