fbpx

SlimGenics Approved Food List Update

SlimGenics Approved Food ListWe are very excited to be introducing more food items with our new SlimGenics® STEP™ Program. This innovative program incorporates all of the necessary food groups for balanced nutrition, and adds some much-needed variety to the weight loss meal plan as well as the weight management meal plan.

With a variety of fruits and vegetables, diverse proteins, healthy fats, starches and dairy, this program has no shortage of delicious food items to choose from.

With all of these new food items on the SlimGenics Approved food list, we couldn’t wait to get into the kitchen and try out more recipes!

Tomato – Beet Salad

  • 3/4 C. small beets – NEW FOOD ITEM
  • 3/4 C. heirloom tomatoes, diced
  • 1 orange, peeled and sliced
  • 1 tsp. extra virgin olive oil
  • 1/2 tsp. Morton® Lite Salt and pepper
  • Cilantro, chopped
  • 4 oz. peeled and cooked shrimp

Preheat oven to 400 degrees. Place beets in a packet that’s made from foil. Keep in oven for 75 minutes or until they are tender. When finished, rub beets with a dry paper towel in order to remove the skins.

Take a large pan and sauté your shrimp until they turn bright red.

Slice and dice your tomatoes. When finished, mix together with a drizzle of olive oil, salt and pepper. Top with cilantro and cooked shrimp.

Grilled Salmon Served over Wild Rice 

  • 4 oz. wild-caught salmon
  • ¼ C. wild rice
  • 3/4 C. asparagus, chopped
  • 3/4 C. Mushrooms, sliced
  • 1 tsp. extra virgin olive oil or butter – NEW FOOD ITEM
  • 1/2 tsp. Morton® Lite Salt or fresh lemon juice

In a saucepan, add water and cover with lid until it has reached a steady boil. Once it has reached this point, slowly add your wild rice to the water. Cook for 35-40 minutes, or until rice is tender. Then, drain your rice and pour back into the pot. Keep covered until ready to serve.

Heat up a small to medium sized skillet. Your heat should be set at a medium to high heat. Before adding the salmon, add your sliced mushrooms to the pan and cook, uncovered, until tender.

Coat your salmon in either the olive oil or butter and then lay in the pan. While it is in the pan, add your salt and pepper to taste, or for a savory salmon rub, add your salt and pepper with your olive oil and allow salmon to rest in the rub prior to cooking. When your salmon is in the pan, cover with a lid for about 8-10 minutes. While your salmon is cooking you will notice the fat that is starting to surface. This is a good sign as it means your salmon is almost done. We suggest cooking your salmon for about 4 minutes on one side and about 6 on the other. Feel free, at any point, to cut the salmon in half to check if it is fully cooked.

While your salmon is cooking, wash your stalks of asparagus in cool water and break off the end of the stalk. Then, put in a microwave-safe dish with a tablespoon of water for steaming. Place in the microwave for 3 minutes (depending on the crispiness desired). When done, drain water, drizzle fresh lemon juice on top and chop up to mix with the chopped mushrooms in your wild rice.

Once you have mixed the asparagus and mushrooms together, place your rice on a plate and carefully put your fillet of salmon on top – Voila!

Breakfast Taco with Sliced Avocado

  • 2 whole eggs
  • 1 six-inch corn tortilla
  • 1/2 C. greek yogurt
  • 1 tsp. Tobasco®
  • Cilantro
  • 1/4 avocado – NEW FOOD ITEM

Mix one serving of plain Greet Yogurt with Tabasco Sauce and Cilantro. Slice your avocado into thick or thin pieces to place in your taco. Scramble your eggs in a nonstick pan. Place your tortilla in the microwave for 30 seconds (or until desired temp.) Place eggs in tortilla, drizzle yogurt blend over the top and add sliced avocado on top. Enjoy!

In good health,
Kimberly Kee