Tag: 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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BBQ Turkey Kebabs

BBQ Turkey Kebabs

A fun way to get your protein, this recipe created by Go Figure chef David is designed to be simple, yet tasty. If you’re serving a large crowd, extra time and help will be needed to put the meat and veggies on the sticks.

4 Kale leaves, chopped

1 package ground turkey, 93% lean (usually slightly over a lb.)

1 Tbsp. BBQ seasoning

¼ cup cornstarch

½ onion, finely chopped

1 egg

¼ cup tomato paste

Veggies cut in approximately 1 inch pieces (see below for suggestions)

18-20 small kebab sticks (can usually be found at grocery stores)

A 2-3 Tbsp. scooper (Ace Hardware carries these)

 

Mix all ingredients together, except veggies listed below. Form small meatballs with scooper, and put one meatball per stick. After meatball is on stick, gently squeeze and form meatball around stick to be secured. (Wetting hands periodically will help prevent meat from sticking to them.)

Take separate kebab sticks and add some program-friendly veggies (ie; onion, zucchini, yellow squash, mushrooms, colored peppers) on kebabs. Grill all kebabs on pre-heated BBQ 5 minutes/side.

 

 

Copyright David and Cheryl MacDonald, 2013

 

Spring Cleaning Soup

Spring Cleaning Soup

Our Go Figure chef, David, was looking for a quick dinner, so he started pulling things out of the freezer and fridge that needed to be used up and came up with this yummy soup. This is a great meal to have when you feel you need some starchier carbs or something more substantial.

 

5 Sabatino’s chicken mozzarella sausages, cut in approx. ¼ inch slices (ask Costco butcher for location; unless you have a dairy sensitivity, the little bit of cheese that’s in here will not interfere with weight loss.)

1 small can tomato paste                            1 Tbsp. agave 

½ chopped onion                              1 tsp. each salt, garlic salt, and pepper

3 stalks celery, chopped                    2 quarts water

4 cloves garlic, sliced                        ¼ cup tamari (soy sauce without sugar)

2 Tbsp. olive oil                                Leafy greens: spinach, kale, or chard

1 tsp. each: dried oregano, basil and thyme

½ cup cooking sherry or red wine (alcohol is cooked off)

2 cups frozen veggies (whatever’s in your freezer, or green beans)

½ cup canned black beans (rinse thoroughly and drain)

½ cup quinoa-corn pasta

Bring water to a boil, add pasta, and cook according to pkg. directions, about 7 minutes or until soft. While pasta is cooking, pre-heat soup pot and add olive oil. Sauté onions, celery and then add sausage, garlic and rest of ingredients except water, pasta, and leafy greens

Pour pasta with the water it was cooked in, into the soup mix. Simmer for 15 minutes or as long as you want. Add salt and pepper to taste and any of the leafy greens.

Wait until you have been on the program for at least 6 weeks to include the beans and pasta. The quinoa-corn pasta has no wheat or white flour in it, and can usually be eaten in small quantities without interfering with weight loss. The same with black beans.

Simple Spinach and Sausage Soup

Copyright David and Cheryl MacDonald, 2013

 

For more weight loss tips and recipes, please contact us!

Parmesan Meatballs

MeatballsParmesan Meatballs

  • ¼ cup grated parmesan
  • 1 t. dried parsley
  • 1 t. dried oregano
  • 1 t. salt
  • Minced onion to taste
  • 1 lb. ground beef (or ground turkey or other meat)
  • Olive oil
  • 15 oz. can tomato sauce

Combine eggs, parmesan, seasonings, and onion. Stir in meat and mix well. Wet hands and mix small one inch meatballs. Heat oil and brown meatballs. Heat tomato sauce to a boil, mix in seasonings to taste such as additional oregano or Italian seasoning. Lower to simmer, add meatballs, and cook covered for about 10-15 minutes, or until ground meat is completely cooked.

Instead of pasta, serve with a nice salad and a sautéed veggie mix, such as zucchini, onion, red peppers with an oil and vinegar marinade. Enjoy!!

 

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