Recipes from the Sonoma Diet

These recipes, all excerpted from The Sonoma Diet, are a tasty guide through Wave 1 and Wave 2 of your new food lover's diet.

Steak and Blue Cheese Wrap

Ingredients

• 3 ounces leftover grilled Marinated Beef Flank Steak, thinly sliced
• 1 cup shredded romaine or whole fresh baby spinach leaves
• 1/4 cup bottled roasted red sweet peppers, drained and cut into thin strips
• 1 tablespoon crumbled blue cheese
• 1 8-inch whole wheat flour tortilla

Directions

1. Arrange sliced beef, romaine, roasted sweet pepper strips, and blue cheese atop the tortilla. Roll up (tortilla will be very full). Makes: 1 serving

Nutrition Facts

• Calories 390,
• Total Fat (g) 19,
• Saturated Fat (g) 6,
• Cholesterol (mg) 46,
• Sodium (mg) 775,
• Carbohydrate (g) 21,
• Fiber (g) 13,
• Protein (g) 33,
• Percent Daily Values are based on a 2,000 c alorie diet

  

Spinach and Lentil Salad with Toasted Walnuts

Makes: 4 servings

Prep: 30 minutes
Start to Finish: 30 minutes

Ingredients

• 1/2 cup brown or French lentils, rinsed and drained
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped scallion
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup toasted walnuts, chopped
• 6 cups torn spinach leaves, tough stems removed
• 12 ounces cooked, boneless skinless chicken breast, sliced
• 1/4 cup Sonoma Red Wine Vinaigrette (see Recipe Center)

Directions

1. Bring lentils and 1 cup water to a boil in a small saucepan. Reduce heat, cover and simmer until lentils are tender and most of the liquid is absorbed, 20 to 25 minutes. Drain lentils and place in a medium bowl. Stir in bell pepper, scallion, parsley, and walnuts.

2. Divide spinach among 4 serving plates. Top with lentil mixture and chicken. Drizzle with vinaigrette. Makes 4 servings.

Nutrition Facts

• Servings Per Recipe 4 servings
• Calories 341,
• Total Fat (g) 14,
• Saturated Fat (g) 2,
• Cholesterol (mg) 72,
• Sodium (mg) 166,
• Carbohydrate (g) 19,
• Fiber (g) 10,
• Protein (g) 36,
• Percent Daily Values are based on a 2,000 calorie diet