December Is Here!!

As we hit the month of December, that means that New Years is right around the corner. What do we all want to do for New Years? Lose Weight - Well those of you that are on our Weight Loss Program already have the upper hand on this New Years Resolution. You can always give the gift of health to your family and friends by sharing your new healthier lifestyle with them. As our blog readers know, we strive to use this space to empower everyone to achieve optimum health. We LOVE sharing our recipes and health information with YOU.

Here are some recipes to kick off the month of December. If you have any to share, please post them on the wall or send them to us: ipparischiro@gmail.com. We love getting feedback :-)

Chopped Salad with Lemon and Dill

Ingredients
5 cups shredded romaine lettuce (about 1 head)
2 cups shredded radicchio (1/2 head)
2 scallions, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon fresh dill, or 1 teaspoon dried
Sea Salt and freshly ground black pepper

Directions
In a large bowl toss together the romaine, radicchio, and scallions. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper, to taste. Pour the dressing onto the salad and toss.


Flank Steak with Provencal Style Rub

Ingredients
7 to 9 anchovies
8 cloves garlic
4 teaspoons Dijon mustard
2 teaspoons dried herbes de Provence
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 flank steak, about 2 pounds
Lemon wedges

Directions
Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.

Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.

Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)

Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.


Thyme- and Sesame-Crusted Pacific Halibut

Ingredients
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced garlic
Freshly ground pepper to taste
7 ounces Pacific halibut or mahi-mahi, cut into 2 portions
1 tablespoon sesame seeds, toasted
1 teaspoon dried thyme leaves
1/8 teaspoon kosher salt
Lemon wedges

Directions
Preheat oven to 450°F. Line a baking sheet with foil.

Mix lemon juice, oil, garlic and pepper in a shallow glass dish. Add fish and turn to coat. Cover and marinate in the refrigerator for 15 minutes.

Meanwhile, combine sesame seeds and thyme in a small bowl.

Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top. Transfer the fish to the preparedbaking sheet and roast until just cooked through, 10 to 14 minutes. Serve with lemon wedges.

To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.