Ingredients 100 grams chicken cooked 1 apple 3 tbsp Lemon Juice 1/8 tsp Cinnamon dash nutmeg dash cardamom dash salt stevia to taste 1 wedge Lemon Directions Dice cooked chicken and apple and place in bowl. Mix lemon juice, nutmeg, cardamom and salt to chicken mixture. Sprinkle with stevia and cinnamon. Chill salad for 20 minutes and serve with a wedge of lemon.
Ingredients 8 oz sparkling mineral water crushed ice 1 grapefruit juiced Vanilla stevia Directions Add crushed ice to large glass, combine grapefruit juice and stevia and mix well. Add mineral water and serve. Enjoy!
Ingredients 1 apple 1 tomato 1 tablespoon apple cider vinegar 1 tablespoon lemon juice ½ teaspoon mint leaves, crushed ½ teaspoon cilantro leaves, crushed pinch of allspice stevia to taste lemon wedge Directions Cut the apple into large chunks and the tomato into chucks as well. Mix the lemon juice and vinegar with stevia and spices. Marinate the fruit and vegetables in the refrigerator for 30 minutes or more. As the fruit and vegetables are marinating, soak the wooden skewers in water for five minutes. Layer the apple chunks, and tomato chunks alternately on skewers and grill for 5-8 minutes
Ingredients 3 ½ oz (100g) chicken breast cubed 1 cup cabbage 2 cups homemade chicken stock 2 cloves garlic crushed 1 bay leaf ½ tsp poultry spice blend 1/2 tsp onion powder dash cayenne pepper salt and pepper to taste chives or parsley Directions Bring the chicken stock to a boil and add the onion, garlic and all the spices. Next add the chicken, cabbage, celery and simmer on low heat for 20 minutes or until cabbage and chicken are tender and fully cooked. Serve hot and sprinkle with chives or parsley if desired.
Ingredients 1/12- 2 lbs trimmed flank steak 1 tablespoon garlic powder 2 teaspoons ground cumin 2 teaspoons hot paprika 2 teaspoons dried oregano 1 teaspoon kosher salt and black pepper 1/2 teaspoon ground red pepper Directions Mix the seasons together and rub into steak and let sit over night for more savory marinade. Broil or grill steak uncovered and over very high heat until cooked to doneness. A couple of minutes per side should be adequate for medium rare.
Ingredients Fresh mint leaves Juice of 1/2 lime or lemon Peppermint or plain stevia 6 ounces sparkling mineral water Crushed ice Directions Crush mint leaves and add stevia and the juice of 1/2 lime or lemon. Next add sparkling water and crushed ice. Top with a spring of mint and enjoy.
Ingredients 1 large cucumber 4 Tbsp. vinegar ( or apple cider vinegar) ¼ tsp garlic powder ½ tsp of onion powder 1 Tbsp of dried parsley dash of pepper 1 packet of stevia Directions Combine the vinegar, spices, and stevia. Toss with cucumbers and marinate for 1 hour in refrigerator and enjoy!
Ingredients 100 grams of shrimp 3 cloves of garlic, minced ¼ lemon juiced 3 tbsp. chopped parsley Salt and pepper to taste 3-4 tablespoons of fish or chicken broth ¼ tsp. cayenne pepper (optional) Lemon wedges for garnish Directions De-vein and peel shrimp and season with salt and pepper. Add broth to a large skillet and cook shrimp on medium high heat. Next add garlic and cayenne and cook for 4-5 minutes and toss. Cook until shrimp are pink. Remove from heat and add lemon juice and parsley. Stir to coat the shrimps. Season with salt and pepper (if needed)
Ingredients 100g chicken breast 1 tomato 2 cloves garlic 3 basil leaves pinch red pepper flakes italian seasoning garlic powder onion powder salt to taste pepper to taste Directions Season the chicken with italian seasoning, garlic and onion powder and grill the chicken. For Bruschetta; combine tomato, garlic and basil, add salt and pepper to taste, sprinkle in a pinch of red pepper flake. Place chicken on plate and top with Bruschetta tomato mixture.
Ingredients 100 grams chicken 1 Grissini-Breadstick/Melba-Toast crushed into a fine powder 1 dash garlic powder 1 pinch oregano 1 pinch salt 1 pinch pepper 1/2 tbsp milk 1 to 2 tbsp broth Directions Heat nonstick skillet to medium high. Mix crushed Melba-Toast and spices in separate bowl. Dip chicken in milk and then coat in Melba-Toast mixture. Pour broth in bottom of a nonstick frying pan and add chicken. Cook on chicken on both sides until golden, adding more broth as it cooks off.