Lose Weight and Look Your Best With Low Calorie and Carbohydrate Intake

How can one lose weight and maintain a healthy lifestyle? By developing better eating habits and exercising regularly. What you eat will determine how you look and feel. So if all you eat is junk food and you’re not incorporating any healthy foods into your diet, eventually your body will let you know it doesn’t like your choice of foods. Do you remember the saying “You are what you eat.” It’s true!

The recipe we chose is called: Grilled Beef with Root Vegetables & Orange Vinaigrette. This recipe is from a cookbook written by Deb Roussou. I’m sure you’re familiar with George Foreman’s Lean Mean Fat Grilling Machine. Well The Next Grilleration cookbook is included with the grill. Click here for more information on the grill bundle.

Here are the nutritional facts:

Calories 362

Total Fat 27g

Saturated Fat 5g

% Calories from fat 6g

Carbohydrates 19g

Protein 14g

Cholesterol 40mg

Sodium 581mg

Recipe:

1/2 Pound lean beef

2 tablespoons low sodium soy sauce

2 tablespoons pomegranate juice

1 1/4 teaspoons black pepper, divided

1 large celery root

2 large carrots

6 medium beets, cooked (substitute 8.5 oz can cooked beets)

1 shallot minced

2 tablespoons fresh orange juice

1 tablespoon white wine vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon salt

1 tablespoon orange zest (optional garnish)

Remove any visible fat from the beef and cut into very thin slices. In a resealable plastic bag, combine the soy sauce, pomegranate juice and 1 teaspoon of pepper. Add the beef slices and seal the bag tightly. Turn and squeeze the bag to coat the beef with the marinade. Refrigerate for 1 hour.

Cook the beef and let it cool. Peel the celery root and carrots. Cut the celery root, carrots and beets into matchstick pieces and place in a large bowl with the cooled beef. In a small, whisk together the shallot, orange juice, white wine vinegar, oil, salt and the remaining pepper. Pour the dressing over the salad and garnish with the orange zest. Cover tightly and refrigerate for 1 hour and then serve. Serves 4