Tag: Go Figure program

Recipe of the Week: Mint Pesto Artichokes

Mint Pesto Artichokes

When you have a little extra time to make your vegetables extra yummy, here’s a recipe that provides your veggies and healthy fats. See the image below for tips for cooking with artichokes and other veggies.

Hands on time: 30 minutes | Total time: 45 minutes | Serves 4

4 large artichokes

1 lemon

1 cup fresh mint leaves

1/3 cup roasted cashews

1 small clove garlic

Kosher salt and black pepper

1/3 cup olive oil

Trim the artichokes. (For a how-to, see the image below). Grate 1 teaspoon of lemon zest into a food processor. Halve the lemon. Steam the lemon halves and artichokes in a large saucepan until a paring knife inserted into an artichoke stem meets little resistance, 25 to 35 minutes (adding more water to the pot if necessary). Add the mint, cashews, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the food processor; pulse until finely chopped. Add the oil and process until almost smooth. Serve with the artichokes for dipping.



Recipe by Real Simple.

Recipe of the Week: Sesame Spinach Salad

Sesame Spinach Salad

Here’s a recipe that is easily made program-friendly with a few substitutions.

Recipe by Real Simple.

Note: To make this program friendly use Tamari instead of soy sauce. Tamari is a natural soy sauce without sugar in it. Canola oil can be replaced with olive or grapeseed oil. Instead of the brown sugar, use a little Stevia or Agave, or a blend of the two in place of brown sugar.

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon canola oil

1 teaspoon toasted sesame oil

1 teaspoon brown sugar

1 bunch curly spinach, thick stems removed

6 radishes, thinly sliced

1 tablespoon toasted sesame seeds

Whisk together the soy sauce, vinegar, canola oil, sesame oil and sugar in a large bowl. Add the spinach and radishes; toss to combine. Sprinkle with the sesame seeds.

Photo by: www.veggieobsession.com

Recipe of the Week: Grilled Peach Swordfish

Grilled Peach Swordfish

with Arugula and Grape Tomato Salad, topped with Sautéed Sweet Peppers and Peaches

Brought to you by Damasco’s Restaurant in Belgrade:

8 oz swordfish filet

1 oz fresh arugula

6-7 grape tomatoes, halved

1 oz sweet peppers, julienne

1/4 fresh peach, medium diced

1 oz red onion, julienne

1/2 tsp fresh garlic, minced

1 tbsp. fresh parsley, chopped

1 oz unsalted butter

2 oz white wine (preferable Chablis)

1 1/2 tbsp. canola-olive oil blend (75%-25%)

As needed: extra-virgin olive oil, kosher salt, ground black pepper

Cooking Directions:

1. Heat up the grill so it’s hot.

2. Season the swordfish with a little olive oil on both sides, salt and pepper on one side – you can season the other side once it’s on the grill.

3. Once the grill is hot, place the swordfish on the grill. Cook for a couple of minutes on each side.

4. In the meantime, get a sauté pan hot and place the oil blend in the pan. Once the oil starts to smoke just a bit, add the sweet peppers and onions and allow them to caramelize before tossing. Season with salt and pepper, toss a bit and then add the garlic. After the garlic starts to brown, add the butter and cook for a few seconds, tossing all together. Next, add the wine and cook0 a few more seconds, creating your sauce. Turn off the heat, add the peaches and parsley, toss again. Keep warm.

5. In a small bowl place the arugula and tomatoes, season with a little salt and pepper to your liking and add some olive oil (just before your ready to plate) and toss.

6. Once the swordfish is just barely cooked through, take off grill.

7. Place the arugula salad on a plate, then the fish, and top with the peach and sweet pepper mixture. Enjoy!

Note: A little cooking wine is ok to use, as alcohol is burned off by heating. If you prefer not to use it, it can be replaced by alcohol-removed wine, or just water.

Recipe of the Week: Spinach-Pear Salad

Spinach-Pear Salad

An unusual combination of flavors, from Go Figure Chef David, lends itself nicely to this combination of greens with a natural sweet touch.

½ cup frozen 100% pineapple juice concentrate (no sugar added), (thawed)

¼ cup grapeseed oil

3 thin slices onion, finely chopped

½ ripe pear, cut small

¼ cup chopped cilantro

¼ cup feta cheese, cut small or crumbled

¼ cup red pepper, cut small

1 bunch fresh baby spinach


In a bowl, mix oil and juice.  Add all ingredients above, except spinach, and let marinate at least 15 minutes.  Add spinach and gently toss.  Serve protein in or on the side of the salad for a complete meal.


Optional add-in: toasted pecans, or toasted pecans with a little agave dribbled over.





Copyright David and Cheryl MacDonald, 2013

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