Fitness trainer and Shape columnist David Kirsch has written the The Ultimate New York Diet to help those who wish to keep fit.<\/p>\n
This book has been a help for those who follow The Ultimate New York Body Plan<\/em> and has appeared on Today, Access Hollywood, and Extreme Makeover. Find below some recipes from the book that you are welcome to try.<\/p>\n The ultimate New York diet<\/em><\/strong> is a new book by celebrity fitness trainer and Shape columnist David Kirsch. He is also the author of the best-selling The ultimate New York body plan<\/em><\/strong> and has appeared on Today, Access Hollywood, and Extreme Makeover.<\/p>\n Below are recipes from the book that you are welcome to try.<\/p>\n Sesame chicken fingers<\/strong> 1\/4 teaspoon light soy sauce 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.<\/p>\n Preheat oven to 350\u00b0F. Place the chicken on a nonstick baking pan. Bake 12 to15 minutes or until chicken strips are cooked through.<\/p>\n Makes 1 serving.<\/strong> Per serving: 195 calories, 26 g protein, 2 g carbohydrate, 8 g fat, 1 g saturated fat, 2 g fiber, 0 g sugar<\/p>\n Roasted vegetable caponata<\/strong> 1 medium eggplant Preheat the oven to 400\u00b0F. 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.<\/p>\n 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. Makes 2 servings.<\/strong> Per serving: 86 calories, 3 g protein, 20 g carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber, 10 g sugar<\/p>\n Thai ginger sirloin salad<\/strong> 6 ounces sirloin steak, trimmed of fat Cut the sirloin into 1\/2-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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n Makes 1 serving.<\/strong> Per serving: 363 calories, 33 g protein, 18 g carbohydrate, 15 g fat, 5 g saturated fat, 3 g fiber, 9 g sugar<\/p>\n Copyright \u00a9 2006 David Kirsch<\/strong>, printed by permission.<\/p>\n Cauliflower hash<\/strong> Nonfat cooking spray 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.<\/p>\n Makes 2 servings.<\/strong> Per serving: 41 calories, 2 g protein, 9 g carbohydrate, 0 g fat, 0 g saturated fat, 2 g fiber, 2 g sugar<\/p>\n David Kirsch<\/strong> is the founder and owner of the Madison Square Club, celebrated for its custom-designed fitness training and nutritional counseling. Visit David’s website at davidkirsch.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Fitness trainer and Shape columnist David Kirsch has written the The Ultimate New York Diet to help those who wish to keep fit.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-139","post","type-post","status-publish","format-standard","hentry","category-miscellanea"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tSomething from the ultimate New York diet<\/h2>\n
\nThis easy dish goes over well at parties. It\u2019s also great as a light meal served with broccoli. I particularly enjoy it with David\u2019s Low-Fat Peanut Sauce (see Index), which is included with the phase 2 and 3 recipes.<\/p>\n
\n1\/4 teaspoon Dijon mustard
\n1 teaspoon water
\n1 teaspoon turmeric
\n1 4-ounce boneless, skinless chicken breast sliced into 4 strips
\n1 tablespoon toasted black and white sesame seeds<\/p>\n
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\nThis versatile Mediterranean favorite is perfect as a side dish or as the featured main course for all of you vegetarians out there.<\/p>\n
\nNonfat cooking spray
\n1\/2 cup chopped Vidalia onion
\n1\/2 cup chopped fennel bulb
\n1\/4 cup chopped celery
\n1 clove garlic, minced
\n? cup sliced roasted red peppers (store-bought, or see Index for recipe)
\n4 canned plum tomatoes, chopped
\n1\/2 cup juice from canned tomatoes
\n1\/2 cup bottled water
\n1 tablespoon coarsely chopped fresh parsley
\n4 fresh basil leaves
\n2 teaspoons baby capers (optional)<\/p>\n
\nRemove 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.<\/p>\n
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\nThis salad tastes delicious hot or cold. When chilled, the steak is not as spicy, so use 1\/2 teaspoon red pepper flakes. If serving it warm, use only 1\/4 teaspoon. You can use extra mesclun greens if baby bok choy is not available.<\/p>\n
\n1 teaspoon grated fresh gingerroot
\n1 clove garlic, minced
\n1\/4-1\/2 teaspoon red pepper flakes
\nJuice of 1\/2 lime
\nNonfat cooking spray
\n1 head baby bok choy cabbage, sliced (about 1 cup)
\n1 cup mesclun greens, washed and dried
\n1 tablespoon grated carrot
\n1\/4 cup bean sprouts
\n3 tablespoons Ginger Soy Dressing (see Index)<\/p>\n
\n
\nYou can mix this recipe with cubed grilled chicken or turkey breast to create a complete entr\u00e9e. It also goes well over steamed spinach.<\/p>\n
\n1\/4 cup chopped shallots
\n1 cup steamed cauliflower florets
\n? cup chopped celery
\n? cup sliced roasted red peppers (store-bought, or see Index for recipe)
\n1 teaspoon chopped fresh thyme
\nSalt
\nPepper<\/p>\n
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