Maybe it’s because I’m part French and Irish .
Maybe it ties back to my childhood and the hours I spent learning to cook and bake.
No matter what the reason, I LOVE FOOD! Really, seriously love it. Love to cook it, love to eat it, and love to create new recipes. I am a confirmed Foodie! In fact, if the truth be told, that is why I started exercising in University-so I could eat more!
A few years ago, I decided to create my own cookbook. Criteria for my cookbook was that all the recipes had to be totally good for you and delicious. You know, the kind of recipes you use for your best company but, they also had to be so easy that you could not wait to try them on your family. Oh, and in addition, I wanted all the foods and menu plans in my cookbook to get and keep you youthful & slim- easily.
Well, 4 years later my cookbook is now completed and I am so excited to share it with you! The “Ageless Body Cookbook” is part of my Holiday Ageless Body Program!
Everything in the cookbook is
- Completely Healthy
- Gluten free
- Allergy free
- fast and easy to put together
- super delicious
- guaranteed to please your pickiest guest
I have given you shopping list and menu plans to suit everyone’s bio-individual needs and taste buds.
Here’s one of my favourite recipes from the Ageless Body Cookbook: This pairs well with a nice Chardonnay or Gevertzemminer. For those who prefer red vino, a slightly spicy Shiraz would also pair well!
Indonesian Pineapple Coconut Curry
I am hooked! Last night when I made this for dinner, my husband said “I think this is the best meal you have ever made’”. I had to agree that the flavours and textures of this, easy to make Indonesian dish were superb. In fact, I just had the leftovers for lunch-cold-and they were just as delicious as the hot meal last night. This recipe serves 4 people and can be served over basmati rice as well in Phase 2.
It would be equally good with chicken, lean pork, scallops, prawns or Tofu. Try it just with vegetables as well for a Vegetable side dish.
½ c. light coconut milk
½ c. pineapple juice
4-5 tbsp.* Indonesian Pineapple Mango Curry Sauce
1 tbsp honey
1 tbsp Dijon mustard
2 tbsp shredded coconut
16-20 oz chicken, lean pork, halibut, scallops, prawns or firm tofu
½ can water bamboo shoots
½ can baby corn
1 c. chopped fresh or canned pineapple
2 Romano tomatoes
3 c. fresh spinach
Stir first 3 ingredients on medium heat until the sauce starts bubbling and then add in the remaining 3 ingredients. Set aside while you chop up your protein and vegetable
In a Wok or Skillet,
Stir fry in 1 tbsp olive or coconut oil;
16-20 oz of chicken, lean pork, halibut, prawns, scallops or firm tofu
When almost cooked, add in baby corn and bamboo shoots. Stir fry for 1-2 minutes then add in the sauce. Once reheated, add pineapple, cut up tomatoes and finally add the fresh spinach on top. Stir fry just until the spinach starts to wilt. It should be bright green when you serve.
Serve just the way it is or over basmati or brown rice.
*If you cannot find this wonderful sauce base go to www.thatextratouch.ca
This company is located in Qualicum B.C. and they will ship anywhere
Do you love fabulous food too? Want to have a body you love while enjoying the best food possible? Come on over to the next page & learn more about this deliciously life changing body makeover program- just in time for the Holidays Click Here