2 Tips for Healthy and Successful Rapid Weight Loss. Enjoy these delicious Rosemary Lamb Chops with Swiss Chard
Tip #1. Eat Organic Whenever Possible
I understand that organic food isn’t always available or affordable, so I don’t absolutely require it. However, whenever you can, keep the pesticides and pharmaceuticals out of your food by eating organic, especially when it comes to meat, and vegetables and fruits that you eat without peeling. These agricultural chemicals are metabolic disruptors. When your liver must focus on processing toxins(not just food chemicals but also environmental pollution, alcohol, and pharmaceuticals), it can’t focus on processing fat. Organic food and a clean environment make your liver’s job easier, and weight loss faster.
Tip #2 Don’t Eat Off-Plan
The foods I’ve chosen for you are specifically designed to get the weight off fast, so stick to your food list. If you are tempted to ask me, “But, Haylie, can I have X, Y, or Z?” just assume the answer is “not for the next fourteen days.” You can, however, swap like items with other items on the list - fruit for fruit, vegetable for vegetable, protein for protein, etc. For instance, if you don’t like asparagus, but you love cucumber, you can swap those in equal proportions. But don’t swap for something that isn’t on the list, like tomatoes for jicama. Those are off the list for the next fourteen days for good reason, even though they are on some of the food lists in some of my other plans. Each plan has specific goals, so don’t eat off-plan.
Stay on plan and keep your metabolism roaring with delicious Metabolism Revolution recipes like my Rosemary Lamb Chops with Swiss Chard.
Rosemary Lamb Chops with Swiss Chard
METABOLISM REVOLUTION: DINNER PART 2
MEAL MAP A
MEAL MAP B
MEAL MAP C
|SWISS CHARD||3 OUNCES||6 OUNCES||6 OUNCES|
|OLIVE OIL||1 TABLESPOON||1 TABLESPOON||1 TABLESPOON|
|RED ONION, CHOPPED||1 TABLESPOON||2 TABLESPOONS||2 TABLESPOONS|
|GARLIC, MINCED||1/4 TEASPOON + 1/2 TEASPOON||1/2 TEASPOON +1/2 TEASPOON||1/2 TEASPOON + 1 TEASPOON|
|SEA SALT||1/8 TEASPOON + 1/4 TEASPOON||1/4 TEASPOON + 1/4 TEASPOON||1/4 TEASPOON + 1/2 TEASPOON|
|BLACK PEPPER||DASH + 1/8 TEASPOON||1/8 TEASPOON + 1/8 TEASPOON||1/8 TEASPOON + 1/4 TEASPOON|
|WATER||1 TEASPOON||1 TEASPOON||1 TEASPOON|
|BONE-IN LAMB LOIN CHOPS||6 OUNCES||6 OUNCES||12 OUNCES|
|FRESH ROSEMARY, MINCED||1/2 TEASPOON||1/2 TEASPOON||1 TEASPOON|
|RAW PINE NUTS||2 TABLESPOONS||2 TABLESPOONS||2 TABLESPOONS|
|BALSAMIC VINEGAR||TO TASTE||TO TASTE||TO TASTE|
Sauté the swiss chard: Cut the stems and center ribs from the chard, discarding any tough portions. Cut the stems and ribs crosswise into ¼-inch-thick slices. Stack the chard leaves and roll into a cylinder. Cut the cylinder crosswise to make 1-inch-wide strips.
Heat a large nonstick skillet over moderate heat. Add the oil, onion, and the first part of the garlic. Cook, occasionally stirring, until the onion begins to soften, about 4 minutes. Add the chard stems and ribs, and the first part of the salt and pepper. Cook, occasionally stirring, until the stems are just tender, about 6 minutes. Stir in the chard leaves and water. Cook, occasionally stirring, until tender, about 8 minutes.
Broil the chops while the chard cooks: Preheat the broiler. Sprinkle the chops with the rosemary and the remaining garlic, salt, and pepper. Broil 4 to 5 inches from the heat, turning over once, 6 to 7 minutes total for medium-rare. Serve the chops and chard sprinkled with pine nuts and drizzled with balsamic.
Find directions and ingredients here.
In Good Health,