Green Veggie INFLAMES Diabetes Type 2 (Avoid)
The high levels of lethal toxins in this common veggie are banned in Europe...
When they accumulate in your body they ATTACK the pancreas and liver, making it impossible to regulate your blood sugar.
If you do everything right, but you feel you’re getting nowhere with your blood sugar control...
This could be the “missing piece of the puzzle” that’s been holding you back from a healthy, happy, fulfilled long life.
There’s only one way to find out how to avoid it...
>> Discover the 1 Common Veggie to Avoid that SPIKES Blood Sugar Levels
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TODAY'S RECIPE
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Dear ,
Duck is one of those foods that many people love, but rarely make at home.
But bringing a delicious duck dinner to the table isn't as complicated as you might think. In fact, this easy (and impressive) recipe can be served in just 20 minutes flat - including the antioxidant-rich wine and cherry sauce.
Another benefit? Duck is a nutritional powerhouse providing a rich source of monounsaturated fats - the healthy fats associated with the Mediterranean diet that have been found to reduce cancer risk, melt belly fat and protect against heart disease.
This high protein, low carb meal also provides 26% of the daily value for iron, 43% of the daily value for selenium and 45% of the daily value for niacin.
Serve with a quick organic green salad (try kale or arugula) with a simple dressing of oil and vinegar and Cascadian Farm Organic Winter Squash Puree.
Always be sure to choose pasture-raised duck to avoid toxins and boost nutrients.
To Your Health,
Kelley Herring
Healing Gourmet
Pan-Seared Duck Breasts with Pinot Noir & Cherries
Total Time: 30 minutes
Serves: 4
Ingredients
- 1 Tbsp. organic virgin coconut oil
- 2 cloves organic garlic, crushed
- 16 oz. pasture-raised duck breast
- 1 Tbsp. whole peppercorns
- 1 whole bay leaf
- 1/2 tsp. Celtic sea salt
- 1/4 tsp. freshly ground black pepper
- 1 c. organic red wine
- 1 c. frozen organic cherries, thawed and halved
Preparation
- Preheat the oven to 400 degrees F.
- Score the skin of the duck breasts with a sharp knife, making several horizontal slices. Season the duck with salt and pepper.
- Add the oil to a large enameled cast-iron pan and heat to medium-high.
- Add the duck, skin side down, into the pan. Sear for 3-4 minutes, until the skin is golden and crispy. Flip the breasts over, add the wine, peppercorns, garlic, bay leaf and cherries.
- Transfer to oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing.
- Slice each duck breast, on the bias, into 1/2-inch pieces.
- Serve with cherries and sauce on top.
Nutrition Information Per Serving
400 calories, 24 g fat, 4 g saturated fat, 14 g monounsaturated fat, 4 g polyunsaturated fat, 152 mg cholesterol, 8 g carbohydrate, 4 g sugar, 1 g fiber, 28 g protein
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