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          Perfect 10 Blog


          Mar 30
          2010

          Fresh Veggie Recipes To Ring In Spring

          Posted by: KatMeyer in About The Perfect 10 Diet

          Tagged in: Untagged 

          In most parts of the country, spring has sprung (and for the rest, it’s quickly on its way). The first teases of warm weather are a particularly perfect time to whip up fresh vegetables with meals. Our community on Facebook seems to think so as well.

          Here are a couple sample recipes from Perfect 10 Diet community members. You can see more recipes and join in diet discussions on our Facebook discussion page.

           

           

          Broccoli With Lemon Almond Butter

          Prep Time: 5 Minutes

          Cook Time: 10 Minutes

          Ready In: 15 Minutes

          Servings: 4

           

          Ingredients:

          1 head fresh broccoli, cut into florets

          1/4 cup butter, melted

          2 tablespoons lemon juice

          1 teaspoon lemon zest

          1/4 cup blanched slivered almonds

           

          Directions:

          1. Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.

          2. In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.

           

          Chicken with Spinach and Artichokes

          Ingredients:

          4 skinless, boneless chicken breasts

          4 cloves garlic

          1 can organic quartered artichokes

          1 package of frozen (or fresh) spinach

          3 tbsp. extra-virgin olive oil

          1 tsp. sea salt

          2 tsp. black pepper

          1 tbsp. oregano

          2 tbsp. pecorino romano cheese

           

          Directions:

          Clean chicken breasts and marinate in 2 tbsp. of EVOO, salt, pepper, and oregano. Grill for 8-10 minutes until done. While chicken is cooking, chop up garlic and sautee in 1 tbsp. of EVOO for 2-3 minutes. Add in quartered artichokes and de-frosted (or fresh) spinach. Add grilled chicken into the mixture and sprinkle pecorino romano cheese on top. Serve hot.

           

          Tomato and Feta Salad

          Ingredients:

          1 large ripe tomato, 6-8 cherry tomatoes, 2-3 plum tomatoes

          1/4 cup of feta cheese, crumbled or chunks

          pinch of oregano

          ground pepper

          extra virgin olive oil

           

          Preparation:

          Wash the tomatoes and cut into bite-sized chunks. Put the feta on top, sprinkle with pepper and dried oregano. Pour olive oil over the top, mix and serve.

          Comments (1)Add Comment
          ...
          written by Karen Kramer, January 11, 2012
          Love this book, love this diet. Would like to know where I can find more recipes.

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