Healthy Recipes

Grilled Steaks With Garlic-rosemary Pesto
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Servings: 2
Ingredients and Preparation
Ingredients Measures
Garlic cloves, chopped 2
Rosemary leaves 2 tablespoons
Parsley leaves ¼ cup
Pine nuts 2 tablespoons
Olive oil 1 tablespoon
Salt ¼ teaspoon
Freshly ground black pepper to taste
New York strip steak, visible fat removed and cut into 2 pieces ¾ pound

  1. Combine garlic, rosemary, parsley, and pine nuts in a blender or food processor until finely chopped. Drizzle in oil, and continue blending until it forms a thick paste. Transfer to a bowl, and stir in salt and pepper.
  2. Coat both sides of the steaks with paste. Cover and refrigerate 30 minutes to overnight.
  3. Prepare indoor or outdoor grill. Grill the steaks 7-9 minutes per side, or until they reach desired degree of doneness.
  4. Let meat rest 5 minutes, and then serve.

5 lean meats; 3 fats

Side Suggestions: Grilled Corn on the Cob
Brush 2 teaspoons melted butter over 2 ears of husked corn. Wrap each ear with aluminum foil and grill 10-15 minutes, turning occasionally, until tender.

Side Suggestions: Tossed Salad

Nutrition Facts
Serving Size ½ of recipe
Calories 473
Total Fat 28.5 g
Saturated Fat 8 g
Sodium 405 mg
Total Carbohydrate 2 g
Dietary Fiber 0.5 g
Protein 50 g
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A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.

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