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Cooking for a Fast Metabolism on KTLA

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Cooking for a Fast Metabolism on KTLA

It’s more important than ever to cook foods that heal the metabolism, reduce inflammation and boost our immune system. So I was honored recently to share some of my healing foods from my latest book, Cooking for a Fast Metabolism, on KTLA in Los Angeles. Sign up for our next free challenge and get started on healing and speeding your slow metabolism. 

I explained how eating more food to lose more weight is about turning towards food and putting power on your plate. I shared my amazing Chicken Piccata, loaded with herbs and spices to ignite the body’s ability to burn through protein. Protein lays down the nice, lean muscle, and really stimulates collagen and elastin, but the addition of capers, of shallots and of lemons help you break that down more efficiently. 

We talked about how my community is getting in the kitchen and cooking together, and I shared my Lentil Veggie Power Bowl—with tons of protein and alkaline veggies. I love this dish. It has spinach, arugula, green onions, tomatoes, red bell peppers to reduce inflammation and stabilize blood sugar—and the Tahini dressing makes it taste so good. I explained how leaning on each other through food can help us thrive during these uncertain times. 

I shared my easy-to-make Breakfast Steak Fajitas too, with plenty of easy-to-find veggies that can be layered over a salad later or made into a wrap. And we talked about my Dairy-Free Cheese Making Guide with treats like Cashew Cheese that you can make in your own kitchen. I shared these because pleasure stimulates the metabolism. We want to nourish and feed our bodies to reduce some of that stress that slows it down!

Antioxidants are also important, so I shared my Berry Salad, which I always serve with a little bit of lime juice and cilantro, or mint. Adding these herbs and spices helps stabilize blood sugar to put you in that sweet spot to burn fat. 

Chicken Piccata

Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 45 minutes

Ingredients

4 boneless, skinless chicken breasts
12 ounces brown rice vermicelli (angel hair) pasta
4 tablespoons olive oil
1/4 cup oat flour or almond flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 shallot, minced
1 cup chicken broth
Juice of 2 lemons, plus 8 thin slices lemon
1/2 cup coconut milk or unsweetened almond milk creamer
1/4 cup capers
1/4 cup chopped fresh flat-leaf parsley leaves

Directions

  1. Preheat the oven to 250 degrees F. Place a shallow baking pan in the oven—you will use this to keep the chicken warm.

  2. Put the chicken breasts between two sheets of plastic wrap and pound them with a kitchen mallet until they are about 1/2 inch thick.

  3. Bring a large pot of water to boil over high heat. Add the vermicelli and cook according to the package directions. Drain and set aside.

  4. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Put the flour on a shallow bowl or plate and sprinkle the salt and pepper over it. Dredge the chicken breasts in the flour mixture, shaking off any excess, and place two of them into the skillet. Cook for 4 minutes on each side, or until the chicken is cooked through, golden brown, and crispy. Transfer the chicken to the pan in the oven. Heat the remaining 2 tablespoons olive oil and repeat with the remaining two chicken breasts.

  5. Add the shallot to the pan and saute, stirring continuously, for 2 minutes. Add the broth and stir, scraping up any stuck pieces from the bottom of the pan. Stir in the lemon juice, coconut milk, and capers. Bring the sauce to a low simmer and cook, stirring continuously, for 3 minutes. Remove from the heat.

  6. To serve, divide the vermicelli among four plates. Top each with a chicken breast. Cover each chicken breast with sauce. Garnish with the lemon slices and parsley.

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