Looking to lose 10 or more pounds in five weeks? Self magazine's editor-in-chief , Lucy Danziger has some delicious recipes to help jumpstart your weight loss. Here, she shares superfoodss to add to your diet and recipes from "The Drop 10 Diet Cookbook," including prosciutto-wrapped chicken, double peanut butter cookies and more.
- 1 apple, such as Gala or Golden Delicious, cored, peeled, and chopped
- 1/4 cup Goij Berres
- 2 teaspoons grated fresh gingerroot
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar or rice wine vinegar
- 1/8 teaspoon salt
- 4 large boneless, skinless chicken breasts (6 oz each) trimmed of excess fat
- 4 slices prosciutto, trimmed of excess fat
- 2 tablespoons olive oil, divided
- 1 large bunch kale (about 10 oz) chopped
In a small saucepan, place the apple, goji berries, ginger, brown sugar, vinegar and salt. Bring to a boil, then reduce to a simmer and cook about 20 minutes, until most of the liquid has evaporated and a thick chutney starts to form. Remove from the heat and set aside. Heat the oven to 400 degrees farenheit. Wrap each chicken breast in one slice of prosciutto. Heat a large, oven-safe skillet over medium-high heat. Add 1 tablespoon of the olive oil. Add the chicken breasts and cook 1 minute, turning once to brown the prosciutto. Transfer to the oven and bake 10 minutes, or until the chicken is cooked through. In a second large, oven-safe skillet, warm the remaining olive oil over medium heat. Add the kale and cook 1 to 2 minutes, turning often, until the kale starts to soften. Slide the skillet into the oven and bake 5 minutes, or until the kale starts to crisp. Remove both skillets from the oven and place the chicken and kale on plates. Top with chutney and serve immediately.
Superfoods included are: apples, goji berries, kale and olive oil.474 calories, 60 G protein, 15 G fat, 23 G carbohydrates, 3 G fiber, 622 mg sodium.
- 1 cup dry brown lentils
- 2 cups boiling water
- 1/2 cup plain, low-fat Greek yogurt
- 2 lemons, zested & juiced
- 1/2 cup grated parmesan
- 2 tablespoons prepared tahini
- 2 garlic cloves
- 1/4 cup warm water
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon mild or hot chili powder
- 2 carrots, peeled, cut into matchsticks
- 4 stalks celery, cut into matchsticks
- 1 red bell pepper, seeded, cut into matchsticks
Intro: This knockoff may look close to the chickpea original, but the creamy lentil-and-yogurt mixture makes for a skinnier dip, with less fat but more protein, fiber and iron.Rinse the lentils under cold running water. In a saucepan, bring 2 cups of water to a boil. Add the lentils and reduce the heat to low. Simmer 10 to 15 minutes until the lentils are soft and the liquid has been absorbed. Transfer the lentils to a food processor. Add the yogurt, lemon zest and juice, Parmesan, tahini and garlic cloves. Process until a thick, chunky mixture forms. Add the water and process 10 to 15 seconds, until the mixture lightens in color and is smooth. Drizzle with olive oil and sprinkle with chili powder. Serve immediately with the crudites or store in an airtight container, refrigerated for up to 5 days.
Superfoods included are: Lentils, Olive Oil, Parmesan, YogurtFor 1/2 cup, 167 calories, 11 G protein, 5 G fat, 23 G carbohydrates, 10 G Fiber, 125 mg sodium.
- 1 1/2 cups oat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cooked quinoa
- 1 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup dry-roasted, unsalted peanuts, chopped
- 3/4 cup goji berries
Superfoods included: Eggs, Goji Berries, Oats, Peanuts, Quinoa.1 cookie is 79 calories, 3 G protein, 3 G fat, 11 G carbohydrates, 1 G fiber, 72 mg sodium.