Introduction

Many of you have asked me for recipes, so I asked Caroline Laurent, a very creative chef, to develop some very special recipes for you. All of the following recipes are all compatible with the weight-loss phase, or Phase I of my diet. They call only for foods that are allowed during that phase. Caroline Laurent has worked with France’s greatest chefs and now shares her passion by teaching the art of cuisine. And you’ll see that with Caroline a diet is not boring, but flavorful and enjoyable. So enjoy! Note: Some of the recipes may call for foods, like yogurt, cottage cheese or even a small amount of coconut milk. Although these ingredients are not recommended during Phase I of the diet, they are used in such small amounts in these recipes that they will not prevent weight loss or ketosis. Plus, they make the recipes much tastier!

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Last Recipes

La saltimbocca a la romana (Veal Piccata)

Utensils:

- ring mold
- bamboo sushi roller
- toothpicks
- ice cubes

Ingredients for 1 serving:

Veal Piccata
- 1 thin veal cutlet, about 60 g or 2 oz.
- 2 thin slices lean cooked ham or dried beef, about 100 g or 3.5 oz.
- fresh basil leaves
- 1 tsp. grape seed oil, preferably seasoned with basil
- salt and pepper

Garnish: chopped fresh basil

Chunky Tomato Sauce
- 2 ripe tomatoes
- fresh thyme
- fresh basil
- 1 onion, chopped
- 1 tsp. extra virgin olive oil

Directions:

Veal Piccata:

1. Place the veal cutlet between two pieces of plastic wrap and flatten as thinly as possible with a rolling pin.
2. Top with the ham slices and then the basil leaves.
3. Roll tightly and insert toothpicks to hold together. Slice into 4 pieces, if desired.
4. Heat the oil in a non-stick fry pan and brown the veal roll.

Chunky Tomato Sauce:
1. Blanch the tomatoes: cut a small X into each tomato, cook in boiling water for 10 seconds, and then immediately cool in ice water. Peel and quarter the tomatoes. Remove the seeds and dice. Set aside.
2. Finely chop the onion.
3. Chop the basil.
4. Separate the thyme leaves.
5. In a non-stick fry pan, sauté the onion in 1 tsp. olive oil until translucent; add the diced tomatoes. Season with salt and pepper. Stir well; add the thyme and chopped basil.

Presentation:

Gently place the tomato sauce in the ring mold. Remove mold, top the sauce with the sliced veal roll and sprinkle with chopped fresh basil.