Lose Your Gut – Dinner

Lose Your Gut – Dinner

Cashew-crusted halibut on mixed greens

Cashew Gesundheit:


  • ½ cup coarsely chopped unsalted cashews
  • 2 tbsp. virgin coconut oil
  • 1 pound boneless, skinless chicken breast, cut lengthwise into thin strips
  • 2 cups red bell peppers, julienned
  • 1 tsp. garlic, minced
  • ½ tsp. fresh ginger, peeled and minced
  • 3 tbsp. scallions, thinly sliced
  • 1 cup cooked brown rice


  1. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook until lightly toasted, stirring frequently. Remove from pan.
  2. Add coconut oil to pan, swirling to coat. Add chicken, sauté 2 minutes or until lightly browned. Remove chicken from pan and place in a bowl.
  3. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken back to pan; cook 1 minute. Sprinkle with cashews and scallions. Serve with ¼ cup brown rice.
  • 350 calories
  • 19 grams fat
  • 28 grams protein

The MASH Grill:


  • 1 pound flank skirt steak
  • ¼ cup low-sodium soy sauce
  • 1 tbsp. brown sugar
  • ½ tbsp. sesame oil
  • 3 tbsp. wine vinegar
  • 1 cucumber, thinly sliced
  • Pinch of salt
  • 1 head Bibb lettuce, leaves separated
  • 2 cups cooked brown rice
  • Sriracha or other Asian chili sauce for serving


  1. Combine the steak, soy sauce, brown sugar, oil and 1 tbsp. of the vinegar in a sealable plastic bag. Marinate in the refrigerator for at least 4 hours before cooking.
  2. An hour before cooking, combine the sliced cucumber with a pinch of salt and remaining vinegar in a small bowl. Set aside.
  3. Preheat a grill, grill pan, or cast iron skillet over medium-high heat. Cook the steak 3-4 minutes per side, until a nice crust develops on the surface and the meat is firm but yielding to the touch.
  4. Slice steak thinly, then serve with the lettuce leaves for wrapping, plus the rice, cucumber, Sriracha.
  • 320 calories
  • 8 grams fat
  • 29 grams protein


The Ultimate Burger:


  • 1 pound ground lean beef, turkey or chicken
  • 1 tsp. salt
  • 1 tsp. freshly cracked pepper
  • 8 oz. mushrooms, sliced
  • ½ tsp. extra-virgin olive oil
  • 4 hamburger buns
  • 2 cups arugula
  • ½ cup caramelized onions
  • Ketchup and mustard


  1. Heat a grill or stove top grill pan until hot. Combine the meet, salt, and pepper in a bowl and gently mix. Form into 4 patties. Caution: overworking the meat or packing your patties too tightly can make tough burgers.
  2. Cook the burgers for 2-3 minutes ad flip. Cook on the other side for another 2 to 3 minutes, until nicely charred on the outside but still medium-rare to medium inside.
  3. Meanwhile, sauté the sliced mushrooms in the olive oil until the mushrooms soften and release their liquid.
  4. After you remove the burgers, toast the buns briefly. Divide the arugula among the buns and top with the burger, mushrooms, and onions.
  • 387 calories
  • 13 grams fat
  • 31 grams protein

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