HEALTHY AGING® FOOD

Two Low Carb Recipes:

Atkins Baby Greens with Grapefruit and Red Onion, Gingery Grilled Chicken and Peaches

The Atkins Diet has recently evolved to include a wide variety of foods that can be used to create a healthy, sustainable lifestyle rather than a quick-fix diet. Recent studies have shown that the now multi-phase Atkins diet, which incorporates lean protein, fruits, vegetables, and whole grains is a heart healthy and effective approach to eating. The below spring-time recipes - Baby Greens with Grapefruit & Red Onions and Gingery Grilled Chicken & Peaches - have less than 12 net carbs and 152 calories or less per serving. In addition, each can be prepared with all natural ingredients and organic produce.

Atkins Baby Greens with Grapefruit and Red Onion

Ingredients:
2 small grapefruits, one red, one white
3 tablespoons extra virgin olive oil
1/4 teaspoon dry mustard
1 1/2 teaspoons fresh tarragon, chopped
Salt and pepper
10 ounces mixed baby greens
1/2 small red onion, thinly sliced (about 1/2 cup)

Directions:
To section grapefruit: Cut off the top and bottom of each grapefruit slightly, so they can stand upright on a cutting board. Using a sharp chefs knife, peel grapefruit skin off going from top to bottom, and circling the entire fruit, making sure to leave very little white pith behind. Using a smaller paring knife, cut out each segment from the white membrane. Squeeze out any remaining just from fruit when done, and reserve 1 tablespoons juice for dressing. Add reserved grapefruit juice to a mixing bowl. Add mustard. Slowly drizzle in olive oil, whisking well, until well-combined. Stir in tarragon, and add salt and pepper to taste. Add greens and toss gently with grapefruit sections, red onion and salad dressing. Makes 4 servings.

Nutritional Information
Per Serving: Net Carbs: 11.5 gramsFiber: 2.5 gramsProtein: 2.0 gramsFat: 10.5 gramsCalories: 139

Gingery Grilled Chicken and Peaches

Dressing:
3 tablespoons sherry vinegar
2 1/2 teaspoons grated fresh ginger
2 teaspoons fresh rosemary, chopped finely
2 teaspoons granular sugar substitute
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/3 cup olive oil

Chicken:
4 boneless skinless chicken breast halves (about 2 pounds)
Salt and freshly ground black pepper
2 medium ripe peaches, halved (about 1 cup)
1 medium head romaine lettuce, cut into bite sized pieces, or mesclun mix (6 cups loosely packed)
1 cup French feta cheese or mild goat cheese, crumbled

Directions:
For dressing: Combine vinegar, ginger, rosemary, sugar substitute, pepper flakes and salt in a small bowl. Slowly whisk in oil in a steady stream until dressing thickens.

Brush chicken with 1 tablespoons of dressing and let marinate for 1 hour. Set remaining dressing aside. Heat grill to medium-high after 50 minutes of marinating. Season chicken with salt and pepper and grill for 15 minutes, turning once halfway through cooking time, until just cooked through. Remove chicken from grill and place on a platter to rest. Place peaches, cut-side down, on grill for 5 minutes, until softened. Cut chicken on the diagonal into 1/3-inch thick slices. Cut each peach half into 4 slices. Toss greens with remaining dressing and divide on four plates. Top each salad with one-fourth of the chicken slices and one-fourth of the peach slices. Sprinkle with cheese. Makes 4 servings.

Nutritional Information Per Serving:Net Carbs: 9.5 gramsFiber: 2.5 grams, Protein: 59.5 grams, Fat: 29.0 grams, Calories: 542

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