Grilled Asian Flank Steak


asianflanksteak

This recipe calls for PB2. PB2 is a low-calorie, fat, and carb alternative to regular peanut peanut butter. More Info for PB2

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Serves 4 Cook Time 25 minutes (Serving Size 3-4 oz)

Ingredients:
1/4 c cilantro, chopped
1 1/2 tbsp Splenda
1 tbsp grated ginger
1 tbsp garlic, minced
1 tbsp fish sauce
1 tbsp low-sodium soy sauce
1 lb flank steak, trimmed
non-stick cooking spray
3 tbsp lime juice
2 tbsp water
1 tbsp prepared PB2
1/2 tsp red pepper, crushed
1/4 c green onion, sliced

Directions:

  1. Pre-heat grill to medium-high heat. Spray the grates with non-stick spray.
  2. Combine cilantro and the next 5 ingredients in a large zip-loc bag. Add the beef and let it sit at room temperature for at least 15 minutes (can marinate in the refrigerator up to 1 day).
  3. Remove the beef and place it on the grill and cook for 5 minutes on each side. Remove from the grill and tent with foil. Let it sit for 5 minutes.
  4. Combine lime juice, water, PB2, a pinch of splenda and pepper in a large bowl and whisk. Slice the beef and toss it in the dressing. Garnish with green onion.

Nutrition Info: calories 198.1, fat 8g, protein 25.3g, carbohydrates 4.4g, sodium 598.3mg

 

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Ginger Drink Recipes


mmcgingerteriyaki-chicken

Ginger has long been praised for its benefits to the body. It’s a natural anti-inflammatory, antibacterial and anti-fungal food. It naturally help ease painful joints and helps release sinus pressure and allergies. The best way to concentrate ginger natural “goodness” is to cook it and drink it. Try these delicious, homemade ginger recipes next time you need a pick up.

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Ginger Lemonade
Metabolic Medical Centers - Metabolic RecipesGinger Syrup:
1 Cup Splenda
1 Cup Water
4 oz fresh peeled, grated ginger
Lemonade:
1 Cup Fresh squeezed lemon juice
3 Cups water

Directions:
Place splenda and 1 cup water in a medium saucepan, bring it to a boil and simmer until the splenda is dissolved. Turn off the heat and add the ginger, cover and let this steep for 30 minutes. Strain the syrup through a fine sieve and discard the pulp. Let this cool and then chill it in the fridge.

In a large pitcher, add the lemon juice, ginger syrup and water. (Add more or less water depending on how strong you like your lemonade)

Ginger Arnold Palmer

Ginger Arnold PalmerGinger Syrup:
1 Cup Splenda
1 Cup Water
1 (2-inch piece)  fresh peeled, chopped ginger
Tea:
2 Cups water
3 English Breakfast or Earl Grey Tea bags
2/3 Cup fresh squeezed lemon juice
1 Cup sparkling water or club soda

Directions:

Place splenda and 1 cup water in a medium saucepan, bring it to a boil and simmer until the splenda is dissolved. Turn off the heat and add the ginger, cover and let this steep for 30 minutes. Strain the syrup through a fine sieve and discard the pulp. Let this cool and then chill it in the fridge.

In a small saucepan bring 2 ups of water to a boil, remove from heat and add the tea bags. Let this steep for 20-30 minutes. Remove the tea bags. In a large pitcher, pour the tea, syrup, lemon juice and sparkling water and stir.

VERY Spicy Homemade Ginger Ale

Ginger Syrup:
1 Cup fresh ginger, peeled and chopped
2 Cups Water
1/2 Cup Splenda
Club soda

Directions:

Place ginger and water into a small pot, cover, and bring to a boil. Remove from the heat and let this steep 30-60 minutes (the longer this sits, the hotter it will be). Strain through a fine sieve and discard the solids. Stir in the Splenda and reheat until it is dissolved. Let it cool.

Per glass, add syrup (to your liking), club soda and a squeeze of lime.

This recipe makes about 1 1/2 Cups of syrup which makes about 20 glasses of ginger ale.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Ginger-Teriyaki Chicken


mmcgingerteriyaki-chicken

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Ginger is widely praised for its health benefits, not to mention its wonderful taste. One tablespoon is simply suggested in this recipe, if you really like ginger, add as much as you’d like.

Serves 4 Time 1 hour

Ingredients:
1 Tbsp ginger root, freshly grated
1 clove garlic, minced
1 c low sodium chicken broth
1 lb boneless skinless chicken breast
1 rib celery, chopped
1 small sweet red pepper, chopped
1 scallion, finely chopped (green part only)
1/4 c teriyaki sauce
1/4 tsp black pepper
16 pieces tender Romaine lettuce leaves

Directions:

  1. Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes.
  2. Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion.
  3. In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine.
  4. To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf.

4 filled leaves
Nutrition Info : calories 178, fat 11g, protein 6g, carbohydrates 7g, sodium 336mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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