As I’m getting older, I’m realizing (alongside my husband) that loosing weight isn’t as easy as it used to be. Our metabolism is slowing WAY down and it takes a lot more work to keep in shape and healthy. It used to be REAL easy to shed a couple pounds in time for summer swimsuits, but that’s just not the case anymore.
Enter Jillian Michaels.
Thanks to Crown Publishing, I was sent a complimentary copy of Jillian Michaels Master Your Metabolism Cookbook.
This Could Not have come at a better time. The pools warming up and the swimsuits are waiting.. but there’s some metabolizing that needs to be done.
This whole ‘mastering your metabolism’ is new to me. I’m used to just cutting back on sweets and drinking more water to loose weight, but that aint workin no more.
But now, thanks to Jillian, I have a better grasp on how to approach our cooking and eating habits with mastering our metabolism in mind.
In this cookbook Jillian shares the basic What and Why’s of the cookbook.
* Your Biochemistry and you
* The Power Nutrients
* The Diet at a Glance and
* Mastering the Health Benefits
From there, Jillian shares Menus and over a hundred different recipes to help kick start and maintain a master diet plan.
The other night I made the Lemon Chicken!
One word.. YUMMYLICIOUS!!
I served the chicken with some grilled zucchini and squash with quinoa. ‘
Though the meal was so simple to make, it was filling and really good.
I’m looking forward to trying out a number of the recipes in the cookbook, but most of getting a better understanding and master our metabolism.
Jillian Michaels Lemon Chicken
1 tsp. lemon zest
Juice of a lemon
1/4 cup chopped fresh basil or oregano
1 tablespoon honey
1 tablespoon Dijon Mustard
2 garlic cloves, minded
1/2 tsp salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
6 (4 to 5 ounce ) boneless, skinless chicken breast
1/4 pitted kalamata olives, halved ( I skipped this)
Olive oil spray for the grill.
To prepare the dressing.. whisk together the lemon zest and juice, the basil, honey, mustard, garlic and salt and pepper. Whisking constantly, add the olive oil in a slow stream. Set aside.
There are other directions on how to prepare the chicken in the cookbook, but I just placed the chicken breasts in a plastic bag, poured the half the dressing over them, and allowed them to marinate for a few hours.
If using a gas or charcoal grill, spray the grill with olive oil spray and prepare a medium hot grill.
Discard the marinade and grill the chicken until it is opaque in the center, 5 to 6 minutes per side.
Place the chicken on platter and drizzle with the remaining dressing.
** Thanks again to Crown Publishing for sending me the complimentary copy of this cookbook.