New Healthy Meals for Spring

Start Spring with New Recipes from The Starch Blocker Diet

The Starch Blocker Diet, a book by Dr. Steven Rosenblatt and Cameron Stauth, includes dozens of nutritious and tasty recipes for those who want to manage their weight and eat right. Two of our favorites are included below: Huntington Chicken and Pesto-Crusted Salmon with Red Onion Relish.

The book details how starch blockers, such as all-natural Phase 2® Carb Controller, can be a key part of a comprehensive weight management program that can help you lose weight, while still enjoying the carb-rich pastas, breads and potatoes you love.

Recipes that contain carb-rich ingredients - such as the noodles in the Huntington Chicken recipe, below- can still be figure-friendly when you use a starch blocker to neutralize a portion of the starch calories. For example, the cooked noodles in the recipe deliver 400 calories... but, by taking a starch blocker before your meal, you'll block 300 starch calories, resulting in only 100 remaining non-starch calories.

Huntington Chicken

1 cup chopped cooked chicken
1 cup sliced mushrooms
1 cup sliced water chestnuts
1 cup chopped spinach
1 onion, chopped
1 tablespoon soy sauce
2 cups cooked noodles
1 can mushroom soup

Preheat the oven to 375°F. Mix all the ingredients and pour into a nonstick baking dish. Cover and bake for about 35 minutes. Uncover and bake for 10 more minutes.

Pesto-Crusted Salmon with Red Onion Relish -- from the kitchen of chef Philippe Boulot

Pesto Salmon
4 ounces smoked bacon
2 ounces fresh basil
1 ounce toasted pine nuts
6 cloves garlic
2 tablespoons olive oil
Salt and freshly ground pepper
4 salmon fillets (5 ounces each)

Relish
1/4 cup olive oil
5 cloves garlic
1 cup finely chopped red onion
3 limes, juiced
1 tablespoon chopped cilantro
1 tablespoon capers

For the Pesto Salmon: Preheat the oven to 350°F. Cut the bacon into chunks, and process in a blender to make a fine paste. Chill. Process the basil, pine nuts, garlic, and oil in a blender or food processor to make pesto. Combine the pesto with the bacon, and season with salt and pepper. (Test a small amount of the pesto for flavor and texture by frying it in a nonstick pan.) Season the salmon with salt and pepper. Apply some of the pesto to the fleshy side of the fish. Place the fillets crust-side down in hot nonstick pan to sear. Turn the fillets over with a spatula and finish cooking until done.

For the Relish: Warm the olive oil in a skillet and add the garlic. Cook the garlic briefly. Sauté the onions in garlic and olive oil slowly, until tender. Stir in the lime juice; let the juice reduce with the onions. Set aside to cool to room temperature. Stir in the cilantro and capers. Serve at room temperature with the pesto-crusted salmon.

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