Turmeric has so many health benefits and it has a wonderful flavor. Mix up this marinade and your chicken will be ready to grill any time in the week.
Turmeric Lime Chicken
All Phases
H Burn
Makes 4 standard servings
1 lb boneless chicken breast, cut into 4oz pieces (use thighs for p3 or H Burn, if you want)
2 T olive oil (P3 and H Burn, only) - In P1 and P2, use chicken broth
3 T freshly squeezed lime juice
Zest of half a lime
½ tsp chili powder
½ tsp ground turmeric
2 tsp chopped fresh rosemary leaves
1 tsp finely minced garlic
Pinch of sea salt
Freshly ground pepper to taste
Put everything but the chicken into a bowl and stir to blend.
Score the tops of the chicken pieces, cutting only about 1/8" into the chicken and about 1/4" apart. Add the chicken pieces. Turn them in the marinade to coat well and smoosh the marinade into the score lines. Cover and set in the fridge for at least an hour before cooking.
Grill chicken on a hot grill or bake at 375 degrees for 20-25 minutes, until it reaches 160 internal temp. Serve immediately with a good side of appropriate veggies.
You can use this recipe in Maintenance and sub the olive oil for my Vegan Butter.
for H Burn, serve this with a side of roasted asparagus, or beets or even some grilled yellow squash and zucchini.
Garlic Baked Cod
H Burn
Makes 2 servings
2 six ounce pieces of cod
2-3 T olive oil
2 cloves fresh garlic, minced
Pinch of sea salt
Pinch of black pepper
1 tsp fresh parsley, chopped
1 lemon
Preheat the oven to 400ºF.
In a small bowl, combine the olive oil, garlic, s&p, and chopped parsley. Stir until it forms a fairly smooth paste.
Line the bottom of a small baking dish with parchment paper. Place the cod in the dish and spread the garlic mixture over both, coating liberally.
Slice half of the lemon and add the lemon slices to the baking dish with the fish. Cut the remaining 1/2 lemon into wedges for serving.
Bake the cod for 20 minutes, or until it flakes easily with a fork and the internal temperature reaches 145ºF. Spoon any juices from the bottom of the pan over the fish. Serve the cod immediately with the remaining fresh lemon wedges for squeezing juice over top.
Here are a few recipes I have written for H Burn. You can find the plan details in Haylie Pomroy's book, The Burn. This burn is a mini plan (10 days) for hormone repair.
These meals are healthy fat, protein and veggie and can be used for lunch or dinner. You will need to add fruit to lunch.
For the burns, if lunch and dinner are similar components, cook enough dinner to have for lunch the next day. If your burn is long, like this one, or you are doing multiple rounds, double some of these recipes and freeze the extras so cooking later in the burn is a snap.
Crunchy Thai Salad with Chicken
2 servings
8 oz grilled chicken (seasoned with s&p, garlic), sliced or diced
2 cups shredded red cabbage
1 cup chopped romaine
1/2 cup chopped cilantro
1 cup sliced celery
2T sunflower seeds
¼ cup diced red onion
¼ cup sliced green onion
3T coconut milk
1 tablespoon fresh lime juice
1 tsp freshly grated ginger
2 tsp tamari
¼ tsp stevia or 1 tsp xylitol
Mix the coconut milk, lime juice, ginger, tamari, stevia and red onion together. Let this sit for a few minutes while you cook the chicken.
Grill the chicken until cooked through, let rest 5 minutes. Slice or cut into cubes.
Mix the veggies and cilantro together in a large bowl. Add in chicken, sunflower seeds and dressing- toss well and serve immediately.
Rosemary Chicken
2 servings
8 oz boneless chicken breast
2T olive oil
¼ tsp each salt and black pepper
1 garlic clove, minced
1T finely minced fresh rosemary
Combine the oil and spices. Rub onto the chicken and grill or bake in 350 degree oven until done.
Serve with 1 cup green beans
Beef Tacos
Serves 2
8oz lean ground beef
1 cup zucchini, diced
1 cup seet onion, diced
1 cup yellow squash, diced
2 garlic cloves, minced
1 lime
¼ tsp red pepper flakes
¼ cup chopped fresh cilantro
½ avocado, diced
2T diced red onion
Romaine leaves
In a non stick pan, brown the beef. Add sweet onion, zucchini, garlic and squash. Sprinkle with sea salt and black pepper. Sautee until veggies are soft. Stir in red pepper flakes and squeeze half a lime over. Sprinkle in half the cilantro. Stir.
Mix the avocado with the red onion, remaining cilantro, pinch of salt and juice of the other half of lime.
Serve the taco filling in lettuce leaves, topped with the avocado topping.
Ginger and Turmeric Cauliflower with Baked Cod
2 servings
2 cups chopped cauliflower
1/4 cup water
2 cloves garlic, minced
1T grated fresh ginger
1 tsp turmeric
½ tsp sea salt
1T fresh lemon juice
1T coconut oil
2T coconut milk
Chopped fresh cilantro for garnish
2 six oz pieces of cod
4 slices lemon
Black pepper
Put cauliflower, water, spices, lemon juice and oil into a pan, stir, cover and simmer until the cauliflower is done. Add the coconut milk, stir and garnish if desired.
Meanwhile, season cod with pepper and a squeeze of lemon. Place lemon slices on top, and cook cod in a 425 degree oven for about 10 minutes, until flaky and 145 degrees internally. Time depends on thickness of filet.
Serve this with your protein choice as a veggie side.
H Burn Italian Meatballs
4 servings
1lb ground beef
¼ cup finely minced sweet onion
1 garlic clove, minced
2T fresh thyme, chopped
2T dried oregano
2T fresh chopped basil
½ tsp each sea salt and black pepper
2-3T olive oil
Mix everything but the olive oil together, and shape into meatballs. Make whatever size you like- small or large, just form them in equal size and in multiples of 4 (8, 12, 16, etc).
Heat the olive oil in an oven proof skillet and brown the meatballs over medium heat. Turn every couple minutes. Pop into a 350 degree oven for 5-10 minutes, until done.
Serve in lettuce wraps, on a salad, with a side of green beans or asparagus.
H Burn Greek Meatballs
4 servings
1lb ground beef
¼ cup finely minced sweet onion
1 garlic clove, minced
2T fresh mint, chopped
2T dried oregano
1 tsp fresh dill, chopped
Zest of 1 lemon
½ tsp each sea salt and black pepper
2-3T olive oil
Mix everything but the olive oil together, and shape into meatballs. Make whatever size you like- small or large, just form them in equal size and in multiples of 4 (8, 12, 16, etc).
Heat the olive oil in an oven proof skillet and brown the meatballs over medium heat. Turn every couple minutes. Pop into a 350 degree oven for 5-10 minutes, until done.
Serve in lettuce wraps, on a salad, with a side of green beans or asparagus.
You can also bake these instead of cooking with oil and use Avocado Mayo as a healthy fat dip. Serve with the veggie of your choice from the food list.
Avocado Mayo
Makes 5 servings for H Burn
1 ripe, fresh avocado
2T olive oil
1 teaspoon of lemon juice
1/4 tsp garlic powder
1/2 teaspoon salt
1/2 tablespoon Dijon mustard
1/4 tsp ground black pepper
Put all ingredients in a blender or food processor and blend at medium speed until mixed and emulsified.
Store in an air-tight container for up to 2 days (though it tastes best if used immediately.
Chicken Salad
Makes 3 servings
8 oz chicken breast
2 boiled eggs- diced
Half a recipe of Avocado Mayo
¼ cup diced red onion
¼ cup finely diced celery
1 tsp fresh dill, chopped
Season chicken breasts with salt and pepper. Bake chicken breasts at 350 for 20-30 minutes until done. Cool. Dice chicken. Add remaining ingredients and stir. If it isn’t creamy enough, you can add a little chicken stock. Taste and season with salt and pepper. Serve in romaine lettuce leaves.
