Variety is Essential!!
6 100 gram pieces of chicken 9 cups water 1 tsp of each: garlic powder, onion salt, celery salt, poultry seasoning, and pepper 1 Tbsp sea salt Combine ingredients in soup pot and cook until chicken is done. About 35 minutes. Take chicken out and save for recipes. Freeze some in ice cube trays for sauteing vegetables.
1/2 chopped apple 1 sliced cucumber 2 T. apple cider vinegar 1 T. water garlic salt pepper Stevia (opt) Chop apple and thinly slice cucumber. Combine vinegar and water. Season with garlic salt, pepper and stevia (opt) to taste. Servings: 1 vegetable, 1/2 fruit
1 whole sweet onion Sea salt Slice sweet onion and place on preheated George Foreman grill. Sprinkle with sea salt. Grill 4-5 min. until tender and juicy. (Grill with your meat to flavor both the meat & the onion.)
1/3 lb. asparagus 1 T. fresh lemon juice Sea salt Ground pepper Rinse asparagus and break off any tough, white bottoms. Cut into 1-2 inch sections, slicing the asparagus at a slight diagonal. Fill med sized pan half way with water and bring to a a boil.. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 min. Drain hot water. While asparagus is still hot, toss them in bowl with lemon juice. Salt and pepper to taste. Serve warm or room temp.
servings: 1 vegetable
1 Vidalia Onion (med. sized) Sea Salt Pepper Remove the outer layers and roots from onion. Wrap in foil. Bake in Preheated oven at 350 degrees for at least one hour. Remove from foil and season with salt and pepper to taste. servings=1 vegetable
3 1/2 oz of lettuce 3 1/2 oz Chicken 6 strawberries, sliced Sweet N Sour Vinaigrette Dressing Grill, bake or steam fry chicken. Slice into bite sized pieces. Put lettuce in bowl with sliced strawberries, put chicken in and toss. Drizzle with Sweet N Sour Vinaigrette, salt, pepper and herbs as desired. Toss till lettuce is coated.
1-3 Tbs of raw apple cider vinegar salt, pepper 1/2 packet Stevia Mix ingredients then drizzle over salad, spinach, vegetables, or stir fry.
-100 grams of asparagus - 1-2 cloves of minced garlic - ½ tsp of parsley - ¼ tsp of oregano - salt & pepper to taste preheat oven to 400. Trim asparagus and lay on non-stick aluminum foil. Add seasonings. Wrap all end of foil making a sealed pocket. Roast for 15-20 minutes
- 100g cooked chicken - celery (allowed amount) - 3 cloves garlic - 1-2 c broth - 1 T dehydrated minced onion - 1/2 t parsley - 1/2 t basil - ground white pepper (to taste) - salt (optional) 1. Preheat saucepan over MED-HI heat. 2. In food processor, combine all ingredients and pulse until reaches desired consistency.
3. Pour into saucepan and bring to boil.4. Reduce heat to simmer, cover, and heat 20-30 mins.
5. Serve
-1 cup of Chicken bouillon Base - 1 large tomato - 1 clove minced garlic - ½ tsp onion salt - ½ packet of stevia - ½ tsp of basil - salt and pepper to taste Sautee garlic in 1 Tbsp of bouillon base and set aside. Puree tomatoes in blender, then cook over medium heat to a boil. Turn heat to low. Add remaining bouillon and spices. Cover and simmer for 10 minutes.
- 6 cups of Chicken Broth Base (see recipe) - 3 100 grams of cooked chopped chicken - 3 stalks of chopped celery - 1 whole sweet onion chopped - 2 handfuls of chopped cabbage - 2 medium sized chopped tomatoes (optional) combine and bring to a boil. Turn heat to low and simmer for 30 minutes or until vegetable are tender adding cabbage for the last 10 minutes.
- Saute 1 onion thinly sliced with 3 garlic cloves minced for 10 minutes - Stir in powder stevia ( 1 tsp) - Cook 10 minutes - Add 2 cups of beef broth and bring to a boil. - Reduce heat to simmer, cover and cook 20 minutes. - Add salt & pepper to taste
- ½ bag of baby spinach - 1 clove of minced garlic - 4 Tbsp. of chicken bouillon Base Saute garlic in 1 Tbsp. of chicken base or water. Add remaining base and spinach and toss till it starts to get soft. Remove before it turns to mush.
- 1 T chili powder - 2 t onion powder - 1 t ground cumin - 1 t garlic powder - 1 t paprika - 1 t ground oregano
- 1/2 c homemade broth - 1 grissini - Add 1/4 c broth to small saucepan and bring to boil. - While broth is heating, grind grissini in food processor until it is a powder. (I use my coffee grinder.) -Add the powdered grissini to the pan, whisking constantly until dissolved.
-Still whisking, add remaining 1/4 c broth. -Reduce heat to MED and whisk for 3-4 mins, until thickened.
-add some salt, pepper, thyme, sage, or poultry seasoning, etc for more flavor. Feel free to add any spices you like.
- 2 T sugar free tomato sauce - 2-3 T water - 1/2 t dehydrated minced onion - 1/2 t red wine vinegar or apple cider vinegar - 1/4 t sugar free liquid smoke - 1/4 t paprika - 1/4 t chili powder - 1/8 t cinnamon - 1/8 t cloves - 1/4-1/2 t sugar substitute (if needed)
- salt/pepper (to taste) 1. In small non-stick saucepan, combine all ingredients and bring to boil.
2. Reduce heat and simmer 20 mins.
- ½ bottle of organic apple cider vinegar - ¾ bottle of amino liquids - 2 tsp of wasabi powder - 2 tsp of dry mustard powder Shake well and keep refrigerated.
- 200g thinly sliced cucumber (or allowed amount) - 1 T vinegar (to taste) - 1 t dill - 1/2 tsp stevia (as needed) - black pepper -Combine all ingredients except cucumber & mix well. -Toss in cucumbers. -Cover & refrigerate. This tastes best if you wait at least one hour before serving.
-2 cups of chopped romaine lettuce -100 grams of lean ground beef -½ tsp garlic salt -¼ tsp of chili seasoning - crunched up melba toast *Saute ground beef and spices. Sprinkle on top of lettuce and top with crumble melba toast.
- 1 large cucumber - 4 Tbsp. apple cider vinegar - ¼ tsp garlic powder - dash of pepper - ½ tsp of onion salt - 1 Tbsp of dried parsley - 1 packet of stevia • Combine vinegar, spices, and stevia. Toss with cucumbers and marinate for 1 hour in hour in refrigerator
-2 cups shredded cabbage -Dressing to taste *Toss and chill.
2 cups of sliced cucumbers 1/8 tsp of Creole Seasoning *Mix and serve optional, add chopped cooked chicken
Chop up Cabbage Pick lady apples English cucumber (less seeds) Sweet onion Celery Cooked asparagus (optional) Add Dressing and toss
- 1 large chopped tomato - 1 Tbsp. fresh lemon juice - 1/8 tsp celery salt - 1/8 tsp chile powder - 3 drops of clear stevia - 1 tsp of fresh cilantro - 1/8 cup of Dressing (see recipe) combine and refrigerate
- 1tsp of lemon juice - 1 tsp of fresh cilantro - 1 ½ tsp of spice blend - ¾ tsp of chili powder rub into steak
-2/3 cup unfiltered apple cider vinegar - 1/3 cup of lemon juice - 1 Tbsp. of water - Add to taste: salt & pepper, dried shallots, garlic powder, onion salt, chives, dried cilantro, parsley, basil - Stevia (plain or Valencia orange) start with 1 dropper full and add to taste.
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Apple cider vinegar, lemon juice, or balsamic vinegar mixed with spice and herbs of choice. Broil or grill
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