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The Ultimate New York Diet, the Fastest Way to a
Trimmer You!
by David Kirsch
327 pages; Hard cover; Some Black and White Photography; $24.95 US,
$29.95 CAN, £14.99 UK
McGraw Hill, New York, NY, 2007
Reviewed by Bess Emanuel, for Good Cooking, Inc. December 2006 |
The Review---
As a native New Yorker, I had to laugh when I came upon The Ultimate New York
Diet by David Kirsch: New Yorkers are famous for rushing around, walking
everywhere, being fashion-conscious, etc. Why would a diet be needed?! But in
fact, according to Men's Fitness magazine, New York is the eighth-fattest city
in the U.S.
So perhaps Kirsch, a personal trainer, is on the right track.
The Ultimate New York Diet is not just a diet but a retooling of a way of life:
eating, exercise, attitude. Kirsch presents simple suggestions for each of these
areas, along with recipes for his recommended menus, information about the best
and worst menu items in some of the big national restaurant chains, and
vignettes about some of his clients, celebrity and not.
Good Cooking's Comments---
How can you go wrong with the ingredients that are used in the recipes? You
can't! Fresh herbs, healthy grains, good oils, yogurt, wild salmon and buffalo
meat. Among the pages you will find David's "Best and Worst List" which tells
you what to eat if you do go to McDonald's, KFC, Wendy's and even Pizza Hut.
Yes, these restaurants have come a long way and do now serve some healthy items!
As we know a diet is not a diet without activity, so there is instruction on
this too.
This is a great book to get you started in the New Year's resolution
department but even better if you are in the need of a healthier diet that is
good tasting too!
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Sesame Chicken Fingers
This easy dish goes over well at parties. It’s also
great as a light meal served with broccoli. I
particularly enjoy it with David’s Low-Fat Peanut
Sauce (see Index), which is included with the phase 2
and 3 recipes.
¼ teaspoon light soy sauce
¼ teaspoon Dijon mustard
1 teaspoon water
1 teaspoon turmeric
1 4-ounce boneless, skinless chicken breast sliced
into 4 strips
1 tablespoon toasted black and white sesame seeds
In a small bowl, mix the soy sauce, mustard, water,
and turmeric. Marinate the chicken in the mixture up
to 1 hour. Coat the chicken with sesame seeds.
Preheat oven to 350°F. Place the chicken on a nonstick
baking pan. Bake 12 to15 minutes or until chicken
strips are cooked through.
Makes 1 serving. Per serving: 195 calories, 26 g
protein, 2 g carbohydrate, 8 g fat, 1 g saturated fat,
2 g fiber, 0 g sugar
Cauliflower Hash
You can mix this recipe with cubed grilled chicken or
turkey breast to create a complete entrée. It also
goes well over steamed spinach.Nonfat cooking spray
¼ cup chopped shallots
1 cup steamed cauliflower florets
1/2 cup chopped celery
1/2 cup sliced roasted red peppers (store-bought, or
see Index for recipe)
1 teaspoon chopped fresh thyme
Salt
Pepper
Heat a medium nonstick skillet over medium heat, and
coat with cooking spray. Add the shallots and cook for
1 to 2 minutes, until softened. Add the cauliflower
and celery. Cook 3 to 5 minutes, until the vegetables
begin to brown. Add the roasted red peppers and thyme.
Cook for 2 minutes more. Season to taste with salt and
pepper.
Makes 2 servings. Per serving: 41 calories, 2 g
protein, 9 g carbohydrate, 0 g fat, 0 g saturated fat,
2 g fiber, 2 g sugar
Roasted Vegetable Caponata
This versatile Mediterranean favorite is perfect as a
side dish or as the featured main course for all of
you vegetarians out there.
1 medium eggplant
Nonfat cooking spray
½ cup chopped Vidalia onion
½ cup chopped fennel bulb
¼ cup chopped celery
1 clove garlic, minced
1/2 cup sliced roasted red peppers (store-bought, or
see Index for recipe)
4 canned plum tomatoes, chopped
½ cup juice from canned tomatoes
½ cup bottled water
1 tablespoon coarsely chopped fresh parsley
4 fresh basil leaves
2 teaspoons baby capers (optional)
Preheat the oven to 400°F. Wrap the eggplant in foil,
and bake for 50 to 60 minutes, until tender when
pricked with a fork. Cut the eggplant in half, and
scoop out 1 cup roasted eggplant from the center. Set
aside.
Heat a medium nonstick skillet over medium heat, and
coat with cooking spray. Add the onion, and cook for 3
to 4 minutes, until onion begins to soften. Add the
fennel, celery, and garlic, and cook for 3 minutes.
Add the eggplant, roasted red peppers, plum tomatoes,
juice, water, parsley, and basil. Simmer 15 to 20
minutes, until the liquid is absorbed and the
vegetables are soft.
Remove the basil leaves and add the capers. Remove
from heat, and cool to room temperature. Cover and
refrigerate for up to 2 weeks. Serve at room
temperature.
Makes 2 servings. Per serving: 86 calories, 3 g
protein, 20 g carbohydrate, 1 g fat, 0 g saturated
fat, 5 g fiber, 10 g sugar
Thai Ginger Sirloin Salad
This salad tastes delicious hot or cold. When chilled,
the steak is not as spicy, so use ½ teaspoon red
pepper flakes. If serving it warm, use only ¼
teaspoon. You can use extra mesclun greens if baby bok
choy is not available.
6 ounces sirloin steak, trimmed of fat
1 teaspoon grated fresh gingerroot
1 clove garlic, minced
¼-½ teaspoon red pepper flakes
Juice of ½ lime
Nonfat cooking spray
1 head baby bok choy cabbage, sliced (about 1 cup)
1 cup mesclun greens, washed and dried
1 tablespoon grated carrot
¼ cup bean sprouts
3 tablespoons Ginger Soy Dressing (see Index)
Cut the sirloin into ½-inch slices, and place them in
a small bowl. Add the ginger, garlic, and pepper
flakes. Squeeze the lime juice over the meat. Toss to
coat. Let marinate at room temperate for 10 to 15
minutes.
Meanwhile, heat a medium nonstick skillet over
medium-high heat, and coat with cooking spray. Add the
bok choy, and cook for 1 to 2 minutes, until the
leaves are just wilted but the cabbage is still
crunchy. Remove to a serving plate.
Wipe out the skillet, and coat with cooking spray.
Heat over high heat. Place the sirloin slices in the
pan, and sear for 30 seconds per side for rare or 50
seconds per side for well done. Set aside.
Line a serving plate with the bok choy, mesclun
greens, carrot, and bean sprouts. Arrange the steak
over the salad. Serve immediately, or refrigerate for
up to 6 hours and serve chilled. Drizzle with dressing
just before serving.
Makes 1 serving. Per serving: 363 calories, 33 g
protein, 18 g carbohydrate, 15 g fat, 5 g saturated
fat, 3 g fiber, 9 g sugar
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