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Excerpt
The following is an excerpt from the book The Sonoma Diet
by Dr. Connie Guttersen, R.D., Ph.D.
Published by Meredith Books; December 2005;$24.95US/$34.95CAN; 0-69622-831-9
Copyright © 2006 Dr. Connie Guttersen, R.D., Ph.D.

Sonoma Salad with Tomatoes and Feta
Start to finish: 20 minutes
Makes: 4 servings

8 cups torn mixed salad greens
12 ounces cooked skinless chicken or turkey breast, lean beef, or pork, sliced
1 cup cherry tomatoes, halved
½ cup sliced, halved cucumber
¼ cup small fresh basil leaves
1 recipe Red Wine Vinaigrette (see recipe, page 152)
Kosher salt
Freshly ground black pepper
¼ cup crumbled feta or goat cheese (1 ounce)
1 tablespoon pine nuts, toasted

1. In a very large bowl combine greens, meat, tomatoes, cucumber, and basil. Drizzle with Red Wine Vinaigrette. Toss to coat. Season to taste with kosher salt and pepper. Top with feta cheese and pine nuts. Serve immediately.

Nutrition Facts per serving: 267 cal., 13 g total fat (3 g sat. fat), 80 mg chol., 318 mg sodium, 6 g carbo., 2 g fiber, 30 g pro.


Shrimp with Serranos
Start to finish:
25 minutes
Makes: 4 servings

1 pound fresh or frozen peeled and deveined medium shrimp
2 tablespoons extra-virgin olive oil
¼ cup chopped shallots-
3 cloves garlic, minced (1½ teaspoons minced)
¼ cup chopped red sweet pepper
2 to 3 fresh serrano or jalapeño chile peppers, seeded and finely chopped*
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet heat oil over medium-high heat. Add shallots and garlic; stir-fry for 1 minute. Add peppers. Stir-fry for 1 minute more. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Drizzle with lemon juice. Sprinkle with cilantro.

Nutrition Facts per serving: 195 cal., 9 g total fat (1 g sat. fat), 172 mg chol., 171 mg sodium, 5 g carbo., 0 g fiber, 24 g pro.

*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.


California Chicken Salad
Start to finish:
35 minutes
Makes: 6 servings

1 pound cubed cooked chicken breast
2 Granny Smith apples, cored and chopped
1 cup chopped celery (2 stalks)
½ cup chopped green onions
2 tablespoons chopped fresh flat-leaf parsley
¼ cup light dairy sour cream
¼ cup red wine vinegar
3 tablespoons mayonnaise or salad dressing
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup chopped walnuts, toasted
6 cups torn mixed salad greens

1. In a large bowl combine chicken, apples, celery, green onions, and parsley. Stir in sour cream, red wine vinegar, mayonnaise, kosher salt, and pepper. Stir walnuts into chicken mixture. Divide greens among 6 serving plates; top with chicken mixture.

Nutrition Facts per serving: 258 cal., 12 g total fat (2 g sat. fat), 70 mg chol., 288 mg sodium, 11 g carbo., 3 g fiber, 26 g pro.


Tunisian Carrot Salad
Prep:
20 minutes
Cook: 5 minutes
Stand: 30 minutes
Makes: 4 servings

1 pound carrots, sliced ¼ to ½ inch thick
¼ cup Harissa Sauce (see recipe, page 142)
1 clove garlic, minced (½ teaspoon minced)
¼ cup pitted kalamata olives, coarsely chopped
¼ cup crumbled feta cheese (1 ounce)
4 lemon wedges

1. In a covered large saucepan cook carrots in a small amount of boiling water for 5 minutes. Drain; rinse with cold water to cool quickly. Drain well. Place carrots in a medium bowl. Add Harissa Sauce and garlic; toss to combine. Cover and let stand at room temperature for 30 minutes to develop flavors; stir occasionally.
2. Sprinkle servings with olives and feta. Serve with lemon wedges.

Nutrition Facts per serving: 136 cal., 8 g total fat (2 g sat. fat), 8 mg chol., 340 mg sodium, 18 g carbo., 6 g fiber, 3 g pro.


Garlic and Mint Chicken Breasts
Prep:
15 minutes
Marinate: 4 to 24 hours
Grill: 12 minutes
Makes: 4 servings

½ cup fresh mint leaves
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon chili powder
¼ teaspoon freshly ground black pepper
4 cloves garlic
4 skinless, boneless chicken breast halves (1¼ to 1½ pounds)
Fresh mint sprigs (optional)

1. For marinade, in a blender combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper, and garlic. Cover and blend until smooth.
2. Place chicken in a self-sealing plastic bag set in a shallow dish. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
3. Drain chicken, discarding marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) If desired, garnish with mint sprigs.

Nutrition Facts per serving: 202 cal., 6 g total fat (1 g sat. fat), 82 mg chol., 228 mg sodium, 2 g carbo., 0 g fiber, 34 g pro.


Grilled Tuna with Rosemary
Prep:
10 minutes
Grill: 8 minutes
Makes: 4 servings

1 pound fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick
2 teaspoons extra-virgin olive oil
2 teaspoons lemon juice
1/3 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
2 cloves garlic, minced (1 teaspoon minced)
2 teaspoons chopped fresh rosemary or tarragon or 1 teaspoon dried rosemary or tarragon, crushed
1 tablespoon drained capers, slightly crushed
Fresh rosemary sprigs (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Brush both sides of fish with oil and lemon juice; sprinkle with kosher salt and pepper. Sprinkle garlic and rosemary evenly onto fish; rub in with your fingers.
2. For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.)
3. Top fish with capers. If desired, garnish with fresh rosemary.

Nutrition Facts per serving: 145 cal., 3 g total fat (1 g sat. fat), 51 mg chol., 179 mg sodium, 1 g carbo., 0 g fiber, 27 g pro.

Broiler method: Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Copyright © 2006 Dr. Connie Guttersen, R.D., Ph.D.