Table of Contents. Beef Entrees Chicken Entrees Seafood Entrees Soups, Salads, & Veggies Desserts & Beverages

Transcription

1 Table of Contents Beef Entrees Chicken Entrees Seafood Entrees Soups, Salads, & Veggies Desserts & Beverages

2 1. Beef Entrees Crockpot Swiss Steak: 100 grams steak 1 tablespoon crushed melba toast 1 tablespoon liquid aminos 3-4 cloves minced garlic 1 stalk celery 1 onion (sliced) 1 tomato (diced) 1/2-1 cup beef broth 1. Preheat pan over MED-HI heat. 2. Sprinkle steak with liquid aminos. 3. Dip steak in crushed up cracker, coating both sides. 4. Add steak to pan and brown on both sides. 5. Transfer steak to crockpot. 6. Cover with garlic, celery, onions, and diced tomato. 7. Top with beef broth. Don't stir! 8. Cover and cook on low until reaches desired doneness (aprox 8 hours). 9. When done, serve immediately, and cover with juices from crockpot. NOTE: This dish includes 3 vegetables which are meant only for flavor. When finished cooking, you can discard veggies, or choose to eat just one of them (as we aren't allowed to mix veggies on phase 2). HCG Burger: 3.5 ounces extra lean, no antibiotic, chopped meat I buy mt meats from Fresh Direct (nyc) or Whole Foods 3 dashes McCormick's Italian Herbs 1 1/2 slices Red Onion (finely chopped) 1 teaspoon No Salt, No Sugar Ketchup (OPTIONAL) Round raw meat in your hands and place in bowl/on plate. Dash Italian Herbs on to meat to your desire. (I used a/b 3-4 dashes) Then, add fine cut onions. Add Ketchup. Mush & Squish around using a fork or your hands (I think using your hands is best) After all is married well, shape into your burger. Grill to your desire. Since you can not have bread in phase 2 please enjoy the burger between two leaves of lettuce. Enjoy! Beef and Fennel Patty: 100 grams leanest ground beef fennel ( allowed amount) cut into small pieces garlic powder

3 1/2 tsp fresh chopped garlic 1 teaspoon of finely chopped onion 1 wasa / meba toast ground to powder dash salt and pepper dash Montgomery Steak Seasoning All ingredients in bowl until mixed, but do not over mix. Gather meat mixture to form a large patty... pressing in any loose fennel and onions. Place on a baking pan lined with foil. Bake at 350 degrees for 30 minutes. I cooked mine in the toaster oven, but if you don't have one.. then use your oven. Note* This includes your meat, veggie, and bread for a meal. Enjoy! Steak Salad: 3.5 ounces extra lean, no antibiotic, chopped meat I buy mt meats from Fresh Direct (nyc) or Whole Foods 3 dashes McCormick's Italian Herbs 1 1/2 slices Red Onion (finely chopped) 1 teaspoon No Salt, No Sugar Ketchup (OPTIONAL) Round raw meat in your hands and place in bowl/on plate. Dash Italian Herbs on to meat to your desire. (I used a/b 3-4 dashes) Then, add fine cut onions. Add Ketchup. Mush & Squish around using a fork or your hands (I think using your hands is best) After all is married well, shape into your burger. Grill to your desire. Since you can not have bread in phase 2 please enjoy the burger between two leaves of lettuce. Enjoy! Meatloaf: 100 grams ground steak 1/2 teaspoon water or bbq sauce 1 grissini (ground into powder) 2-3 cloves minced garlic 1/2 teaspoon dehydrated minced onion 1/2 teaspoon spicy mustard 1/4 teaspoon allspice 1/8 teaspoon sage 1 dash salt and pepper any additional seasonings you like 1. Preheat oven to In small bowl, combine all ingredients and form into a small meatloaf. 3. Place in glass dish, cover, and bake mins. 4. Uncover dish, add bbq sauce or homemade sugar free ketchup to top, and bake 5-10 additional mins. 5. Serve immediately with a bit more of bbq sauce or homemade sugar free ketchup for dipping. NOTE: This includes your meat, grissini, and 1/2 t of your daily allowance of milk. Beef and Asparagus Medley:

4 100 grams beef (sliced thin) 1 cup asparagus (ends trimmed, cut into 1 inch pieces) 1/2 clove minced garlic 1/4 teaspoon Penzeys Bavarian Seasoning 1/2 cup low-sodium beef broth Shake the seasoning on the beef and press into it. Warm the broth at medium heat, then add the beef and asparagus. Cover and cook on low until the beef is cooked through and the asparagus is tender-crisp (or softer if you prefer). Remove the cover and allow the broth to cook off. Serve. Good with a few dashes of Bragg's to top it off. Pizza Substitute: 100 grams 97% lean ground beef 1 tomato (chopped to small bite size pieces) 1/2 sweet onion (also chopped) 1/2 cup homemade salsa or a red pepper (chopped) salt free sugar free italian seasoning garlic powder black pepper Cook beef, rinse, pat dry with paper towel Put veggies and salsa in pan and start to cook When the onions starts looking caramel color add beef Season to taste with seasonings Cook until most of salsa is evaporated Spoon onto melba toast for a pizza like taste or eat alone, it\'s yummy either way!!! Cook beef, rinse, pat dry with paper towel Put veggies and salsa in pan and start to cook When the onions starts looking caramel color add beef Season to taste with seasonings Cook until most of salsa is evaporated Spoon onto melba toast for a pizza like taste or eat alone, it's yummy either way!!! Veal With Grilled Onion: 100 grams veal 1 whole sweet onion, sliced dash sea salt Acquire veal from a chop, removing all visible fat. Do not use ground veal as the fat content is too high. Sandwich meat between onion on George Foreman grill. Sprinkle meat and onions with sea salt. Meatballs: 100 grams steak (ground into hamburger) 1 grissini (ground into powder) 1 tablespoon water parsley dash onion powder dash oregano

5 garlic dash basil dash salt and pepper 1. Preheat oven to In bowl, combine all ingredients. 3. Form into 1" meatballs (makes about 6-7). 4. Place in baking dish or non-stick baking sheet and cook 10 minutes turning halfway through cooking time. TIP: I usually use a glass baking dish to make these as they seem to want to stick less. Also, if you want to brown them more after cooking, you can broil them for 1-2 mins each side. These also can be frozen in a freezer bag and then warmed up before serving. Makes a great quick meal! Beef Cabbage Rolls: 1/2 cup canned, diced tomatoes (make sure no added sugar) 1 teaspoon Garlic Powder 1 pinch Johnny's seasoning 1 dash Pepper 2 larges Cabbage Leaves 3.5 ounces Lean Ground Beef Preheat oven to 450' Cook beef with all spices until almost done. Add half the tomatoes and chopped cabbage cook down a bit until cabbage soft and most liquid is absorbed. Half the mixture and put in the two cabbage leaves. Wrap tucking the ends in as much as possible. (I cute the center end part of the cabbage out (the really thick part) makes it easier to wrap. Place 1/8 of your remaining tomatoes in small baking dish, roll around so it covers bottom, add cabbage rolls, and top with remaining 1/8 cup tomatoes. Bake covered for about 30 min until outer cabbage is tender. 2 Nice size rolls just 1 protein and 1 veggie :) Steak Pizzaiola: 100 grams steak 1 whole tomato (diced) 2-3 cloves minced garlic 1 teaspoon oregano 1 teaspoon basil 1/4 teaspoon chili powder 1 dash black pepper Preheat oven to 350 degrees. Place 1/2 of the diced tomato in casserole dish. Add meat on top of tomato and top with minced garlic. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak. Cover tightly with aluminum foil or with lid. Bake mins. Chili: 100 grams ground steak

6 1 tomato 1/2 cup water 3-4 cloves minced garlic 1/2 teaspoon onion powder 1/2 teaspoon oregano 1/4 teaspoon cumin 1/4 teaspoon black pepper 1/4 teaspoon cayenne 1/4 teaspoon basil 1/4 teaspoon thyme 1. Preheat pan over MED heat. 2. Add minced garlic and 1 T of the water to pan. 3. Saute 2-3 mins. Be sure not to burn the garlic. Add more water as necessary. 4. Increase heat to MED-HI. 5. Add ground steak and saute until brown - about 5 mins. 6. Add all seasonings and cook an additional 3 mins. Continue to add more water as necessary. 7. While that is cooking, dice 1/2 of tomato and place other 1/2 in food processor or blender to puree. 8. Mix in tomatoes, puree, and rest of water. 9. Turn heat down to MED-LO and simmer until it reaches desired consistency. 2. Chicken Entrees Peppercorn Chicken With Lemon Spinach: 100 grams chicken breast 1 tablespoon mustard powder 1 teaspoon coarsely ground peppercorns 1/4 teaspoon minced fresh rosemary dash seasalt 1/2 shallot or red onion, thinly sliced 1/3 cup chicken broth 1 tablespoon fresh parsley, chopped 2 cloves garlic, chopped 1 pound spinach 1/2 teaspoon finely grated lemon zest Preheat the oven to 350 degrees. In a ziplock bag add mustard, peppercorns, rosemary and salt to taste. Shake til mixed, then add chicken. Heat a large skillet over medium-high heat; add 1 tsp of chicken broth. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallot or onion to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, and scrape up any browned bits. Add the broth (reserve 1 TBSP for spinach), bring to a boil and cook until slightly thickened, about 2 minutes. Stir in any remaining seasoning from the bag and the parsley. Heat the remaining 1 tablespoon broth in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach.

7 Spicy Baked Chicken: ounces Chicken Breasts 1 medium Onion 2 cloves garlic Tony Chachere s Original Creole Seasoning (to taste) Season chicken and place in baking pan. Cut onion as desired and place in baking pan. Mince garlic and add to baking pan. Cover with aluminum foil. Bake 35 minutes at 375 or until done. Almond Chicken: 1 egg white 3 teaspoons water 6 ounces boneless, skinless chicken breast, pounded thin 1/4 cup sliced almonds, coarsely chopped Celtic Sea Salt and pepper to taste 1. Whisk egg white, water, salt, and pepper in small bowl. Dip the chicken breast into the egg mixture and dredge in almonds. 2. Heat a skillet over medium heat and lightly coat with unrefined coconut oil. 3. Sautee chicken on one side over medium heat for 3 minutes. Turn and cook for an additional 3 to 4 minutes, until cooked through Baked Garlic Chicken: grams Chicken Breasts 3 teaspoons Crushed garlic cloves 2 tablespoons Water 1/2 teaspoon Oregano dash Salt dash Pepper 1/2 teaspoon Basil Put the garlic and water into the microwave for 20 seconds. Add salt, pepper and herbs to form a paste, adding more water if needed. Rub all over the chicken pieces. Lay the chicken pieces in a baking pan and bake on 425 for 30 minutes. Chicken Fajitas: 100 grams Chicken Breast sliced thin 1 medium Green or Red Pepper 1/2 cup Onion (your favorite type) 2 or 3 leaves Lettuce 1/4 cup Homemade Salsa

8 1 whole Juice of a Lime Put raw chicken, peppers and onions into a foil pack, add the juice of a lime along with your favorite spicy seasoning and throw on the low heat setting of the grill for minutes. Flip every ten minutes until its cooked through. I like mine cooked longer so the veggies are almost caramelized. Put into lettuce leaves with your salsa and enjoy! Sweet and Spicy Chicken Skewers: 100 grams chicken breast, cut into chunks 1/2 cup fresh squeezed orange juice 100 grams cherry tomatoes or onions 1/2 teaspoon Sambal OelekGround Chili Paste 1 clove minced garlic 1 tablespoon chopped cilantro 1 tablespoon dijon mustard 1/2 teaspoon salt dash Tabasco sauce coarsely ground black pepper Combine all ingredients in mixing bowl to create sweet & spicy sauce. Put chicken and cherry tomatoes or onion on skewers. Baste with sweet and spicy sauce. Grill until cooked to preferred doneness. You may serve grilled skewers over 100g of greens if you don't like the veggie on the skewer. Rosemary Chicken: 3.5 ounces chicken, cut into 1 inch cubes fresh rosemary mustard Stevia Take a branch of rosemary and remove the needles from about 3/4ths of it. Spear chicken cubes onto the part of the rosemary branch that does not have the needles. Mix yellow mustard and Stevia together to make a sweet mustard sauce. Grill chicken until done, then pour mustard sauce over the chicken. Enjoy! Orange Ginger Chicken: 100 grams chicken, diced dash black pepper 1 orange, cut into fourths 2-3 cloves minced garlic 1 tablespoon fresh ginger root 1/2 teaspoon basil juice from half a lemon

9 1. Preheat pan over MED heat. 2. Sprinkle chicken with pepper. 3. Add chicken to pan & stir fry until brown on all sides, about 5-10 min. 4. Add garlic and cook for 1 min. 5. Squeeze juice of orange quarters over chicken. 6. Peel & separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir well. 7. Cover and simmer for about mins. Chicken Tacos: 100 grams Chicken finely chopped Chicken (weighed, grilled or baked with lemon juice and seasonings) 1/4 cup Water or Homemade Broth 1 clove garlic crushed and minced 1/8 teaspoon oregano pinch Cayenne Pepper to taste small Fresh Cilantro 1 pinch Cumin 2-4 leaves lettuce Cook chicken in chicken broth, adding onion, garlic, and spices. DEGLAZE pan with lemon juice or a little water. Serve in leaves of lettuce. Top with homemade salsa Lemon Ginger Chicken Stir fry: 100 grams chicken breast 1/2 small onion 1/2 green pepper 1/2 red pepper 1 clove of garlic, diced 1/2 teaspoon fresh ginger grated Dash Sea Salt Dash Freshly ground pepper 1/2 Fresh Lemon Cut chicken into thin strips and place in a small bowl. Add chopped garlic, grated ginger, sea salt and pepper to the chicken and squeeze the juice of half a lemon over all and mix well. Let marinate for 15 minutes or so. Slice the onion and peppers into thin strips. Once the chicken has done marinating, heat a non stick pan over medium high heat (I also used just one squirt of Pam)and add chicken. Stir fry until almost cooked. Add vegetables and continue to stir fry until desired degree of doneness. Enjoy!

10 3. Seafood Entrees Halibut Tacos with Strawberry-Cucumber Salsa: 100 grams halibut fillet 2 tablespoons fresh lime or lemon juice 1 tablespoon broth fish, chicken or veggie 1 clove garlic, minced 1/4 teaspoon sea salt 1/4 teaspoon black pepper fresh strawberries, peeled and chopped 1 cup cucumber, seeded and chopped 2/3 cup green onions optional 1 tablespoon fresh cilantro, chopped 2 tablespoons fresh lime or lemon juice 1/2 teaspoon sea salt 1 jalapeno pepper, seeded and minced 4 cabbage leaves may need more or less sprig cilantro for garnish 1. Combine lime juice, broth, garlic, salt, and pepper in shallow glass baking dish or zip-top bag. Add fish, skin side up. Marinate in refrigerator for at least 30 minutes but no longer than 3 hours. 2. Toss all salsa ingredients together in a medium bowl. 3. Preheat grill. Remove fish from marinade and grill over medium-high heat for about 10 minutes, turning once, until opaque throughout. Slice fish into large pieces. 4. Fill each cabbage leaf with fish and salsa. Garnish with additional cilantro, if desired. Popcorn Shrimp:.5 Oz Shrimp 2 crushed melba toast dash dill dash cayenne pepper Crush the melba toast with a rolling pin in a zip lock bag. Add the pepper and dill and the shrimp to the bag and toss until the shrimp are covered. Then put on a baking sheet and bake in the oven for 20 mins at 350 degrees. Baked Tilapia: 1 clove Chopped Garlic Fresh is best 3 slices Lemon 1 tablespoon Lemon Juice Fresh squeezed is best 2 tablespoons Organic Balsamic Vinegar 5 Cal per Tbsp 1 pinch Pepper 3-5 pieces Cherry Tomatoes Cut in Half

11 Put fish in foil and add all ingredients on top. Close foil and place in 350' oven bake for 20 min. And enjoy! Spicy White Fish: 3.5 ounces Tilapia (Any white fish) Chili powder Paprika Garlic salt (check the ingredients for sugar and/or MSG!) Sea Salt Sprinkle both sides of fish with spices. Place on preheated George Foreman grill. Turn over after 2 minutes. Fish is done when flakes easily with a fork. Servings: 1 protein Tuna Patties: 5 oz tuna in H2O (drained completely) TBS yellow onion TBS celery 2 egg whites Melba Toast (make into crumbs) Pepper, chili powder, garlic powder, old bay seasoning, lemon juice Mix all ingredients and divide into two. Bake with parchment paper on bottom of pan so they won't stick for 30 min or until golden brown. For 1 patty it should be about 112 calories. Shrimp and Spinach: 6 shrimp peeled 1 cup spinach fresh 1 small tomato 1 teaspoon chopped garlic Sauté the shrimp with the garlic in a small amount of water, add spinach and tomatoes, Cover and cook till spinach is wilted, secret is keeping the steam in. Fish Tacos: 3.5 ounces Tilapia 1 egg yolk 1 onion, sliced or chopped 1 tomato, diced 1 cup cabbage, sliced thin (can use more or less) 3-4 whole leaves of lettuce 1 lemon or lime

12 2 melba toast (for breading) dash garlic powder (for breading) dash cayenne (for breading) dash salt and pepper (for breading) 1. Grind the Melba Toasts in a food processor. Put the melba crumbs and spices in a bag and shake to mix. 2. Cover the tilapia with the egg yolk and then place in the bag with the "breading". 3. Place on a skillet and cook with medium heat until done. 4. When tilapia is done, break into small pieces. Take a lettuce leaf and place the tilapia on it, then build your taco. Sprinkle with a little salt and lemon or lime juice. Cajun Shrimp Kabobs: 100 grams shrimp 1/2 a lemon fresh chopped parsley 1 tablespoon cajun seasoning 1. Place shrimp in bowl & add 1T of Cajun Seasoning and toss to coat. 2. Put shrimp on skewers (if using wood skewers, remember to soak in water for at least 20 mins prior to use). You can also make kebabs with onion or tomato or any other veggie allowed on protocol. 3. Squeeze on lemon juice. 4. Grill or broil until cooked through. 5. Sprinkle with chopped parsley. 6. Serve. Broiled Shrimp Scampi: 3.5 ounces fresh shrimp 2 tablespoons lemon or lime juice 1 tablespoon fresh chives, chopped 2 teaspoons tarragon 2 teaspoons parsley 2 teaspoons Season All 2 teaspoons onion powder 3 pinches mustard powder Gently combine everything until shrimp is well coated. Broil on low for about 8 minutes. Shrimp and Asparagus Stir Fry: 100 grams shrimp, peeled and deveined 1-2 clove minced garlic asparagus, allowed amount 1 tablespoon fresh ginger 1.Add shrimp, garlic, and ginger into pre-heated pan. 2.Stir fry for 3-5 mins (if needed, add small amount of water). 3.While that cooks, snap ends off of asparagus. Cut asparagus into 2" pieces. 4.Remove shrimp from pan and add asparagus. Drizzle with a bit of Bragg Liquid Aminos. 5.Stir fry for 2-3 mins. 6.Re-add shrimp to pan and heat for 1 minute to heat through. 7.Serve.

13 Sea Bass Surprise: 2-4oz. Chilean sea bass 1/2 cup salsa mild cut up a few pieces of fennel from bulb and dice. tips of fennel plant chopped -wash sea bass -place 1/2 cup salsa on bottom of tray. -Place fish on top of salsa -Add a bit of salsa to the top of the sea bass. -Add the chopped fennel to the top and sides of fish. -Add some diced fennel(bulb) to sides and top. -Cook until bass is done. 350* around 20 min. 4. Soups, Salads, & Veggies Steak Salad: 3.5 ounces extra lean, no antibiotic, chopped meat I buy mt meats from Fresh Direct (nyc) or Whole Foods 3 dashes McCormick's Italian Herbs 1 1/2 slices Red Onion (finely chopped) 1 teaspoon No Salt, No Sugar Ketchup (OPTIONAL) Round raw meat in your hands and place in bowl/on plate. Dash Italian Herbs on to meat to your desire. (I used a/b 3-4 dashes) Then, add fine cut onions. Add Ketchup. Mush & Squish around using a fork or your hands (I think using your hands is best) After all is married well, shape into your burger. Grill to your desire. Since you can not have bread in phase 2 please enjoy the burger between two leaves of lettuce. Enjoy! Taco Salad: 1 serving cooked ground beef seasoned with taco seasoning.5 oz. lettuce.5 oz. tomato.5 oz. cucumber 1 sliced green onion Tbsp. Salsa (no sugar) Assemble all together on a large place and enjoy! Mexican Meatball Soup: 4 meatballs 2 cups beef or chicken broth 100 grams bok choy, cabbage or onion fresh chopped cilantro

14 dash oregano dash basil dash pepper 1. In saucepan, bring broth to boil. 2. Feel free to add any seasonings you like to taste. 3. Add cooked meatballs and bok choy/cabbage/onion. 4. Cover & simmer minutes or until vegetable reaches desired tenderness. 5. Top with fresh chopped cilantro. 6. Serve. French Onion Soup: 1 whole onion, thinly sliced 100 grams beef, thinly sliced broth roasted garlic 1/2 grissini dash salt dash pepper 1. Put onions into an oven-proof saucepan. Add enough broth to cover half the onions. Cook until onions are tender. Salt and pepper to taste. 2. Preheat broiler. Add thinly sliced beef to the onions. Top with mashed roasted garlic and grissini. Broil for 5 minutes until grissini/garlic mixture starts to brown. Lemon Chicken Soup: 100 grams cooked chicken breast, diced or shredded chopped spinach (allowed amount) 2 cups broth juice of 1 lemon 1 teaspoon thyme sea salt, to taste ground white pepper, to taste 1. Preheat saucepan over MED heat. 2. Combine all ingredients. 3. Bring to a boil, then simmer 20 mins. 4. Serve. Thai Chicken Curry Soup: 100 grams chicken breast, sliced thin 2 cups chicken broth 1 tablespoon green or yellow curry paste 2 tablespoons fish sauce 1 tablespoon Stevia 1 cup broccoli slaw 1 teaspoon Sambal Oelek (chili paste) 2 teaspoons coconut extract juice of half a lime

15 cilantro for garnish In a saucepan, combine chicken broth with curry paste. Dissolve and cook for 2-3 min. Stir in fish sauce, stevia and chili paste. Add chicken and poach for 5 min. Add broccoli slaw, continue to stir over med heat for another 2-3 minutes--just until slaw is not raw anymore (should still be crunchy). Turn off heat and stir in coconut extract and lime juice. Pour into a large bowl, garnish with lime and cilantro. Spicy Fire Roasted Tomato And Chicken Soup:.5 oz of chicken breast Muir Glen organic fire roasted tomatoes (or another can of organic tomatoes these are spicy) Italian seasoning garlic seasoning onion, bell pepper green and red, celery, crushed red pepper, pepper, mrs. dash and any other dry seasoning you like. chop the chicken into small pieces, weigh the veggies to equal either 7 oz's or 2 cups including the tomatoes, bring to a boil and let the chicken cook through. Takes about 30 mins. The soup will be somewhat thick you can add more water or not as much depending on how thick you want it. Shrimp Salad: 100 grams shrimp Italian parsley cilantro 1/2 teaspoon dehydrated minced onion squeeze of lemon 1 teaspoon dijon mustard dash Stevia Saute herbs with water and lemon. Add the shrimp and cook. I try to have as much water in the pan to make a "juice" but not dilute the taste. Prepare greens. Place shrimp on salad WITHOUT the juice from the pan. Pour off juice and herbs into separate bowl and add about a tsp of dijon mustard-more or less to taste and a dash of stevia. Mix. Pour over shrimp and salad and EAT! Seafood Stew: 1/2 medium onion, chopped 4-5 cloves garlic, minced 1-2 tablespoon fresh ginger, grated 1 teaspoon lemon grass 1-2 teaspoon italian seasonings 1 can chicken broth lemon juice, to taste 1-2 tablespoon fresh chopped basil 1/4 cup Braggs Amino Acid

16 salt and pepper, to taste water 5 ounces scallops 5 ounces precooked shrimp spinach In a large skillet saute onion, garlic, ginger, lemon grass and italian seasonings. Add chicken broth, lemon juice, basil, amino acid, salt and pepper. Add some water until the sauce is the strength you like. After the sauce has simmered to the desired flavor, add scallops and simmer for 2-3 minutes. Next add pre cooked shrimp and then fill up the pan to the top with spinach--as much as you can shove in. Cover with a lid and simmer for 3-5 minutes. Eat as a stew or pour over miracle (glucommanan)noodles. Crab Cucumber Salad: 100 grams cooked crab meat, shredded cucumber-peeled, seeded, and julienned allowed amount 1 tablespoon liquid aminos 1/2 tablespoon rice vinegar 1/2-1 tablespoon spicy mustard 1/2-1 teaspoon wasabi powder grissini bread stick, coarsely ground 1. Combine liquid aminos, rice vinegar, spicy mustard, and wasabi powder. Stir. 2. Add remaining ingredients, toss & serve. Red Chard, Apple and Cinnamon: Servings: 1 vegetable, 1/2 fruit 6 T. water 1/4 t. cinnamon Pinch of nutmeg Pinch of allspice Salt and Pepper 4 drops Cinnamon stevia 1 cup chopped red chard leaves 1/2 apple sliced thin Add spices to heated water. Fold the chard and apples gently into the mixture and cook over medium heat for about 5 minutes. Cucumber Apple Salad: Servings: 1 vegetable, 1/2 fruit 1/2 chopped apple Garlic salt 1 sliced cucumber Pepper 2 T. apple cider vinegar Stevia (Optional) 1 T. water

17 Chop apple and thinly slice cucumber. Combine vinegar and water. Season with garlic salt, pepper and stevia (optional) to taste. Citrus Tomato Salsa: Servings: 1 vegetable 1 large or 2 small tomatoes 3 drops Clear stevia 1 T. fresh lemon juice 1 t. chopped fresh cilantro 1/8 t. celery salt 1/8 t. garlic powder Pinch of cumin 1/8 c. Vinaigrette dressing Chop tomatoes. Combine dressing, lemon juice, spices and stevia. Toss in tomato and refrigerate for at least 1 hour. Radish Salad: Servings: 1 vegetable, 1/2 fruit 2 T. fresh lemon juice 3 drops Clear stevia 1/2 c. thinly sliced radishes 1/2 thinly sliced apple 1 T. chopped fresh dill or 1t. dried Salt and Pepper Combine stevia and lemon juice in a bowl. Add radish and apple. Toss slices in juice mixture and season with dill, salt and pepper. Sweet and Tangy Cucumber: Salad Servings: 1 vegetable 1 large cucumber, thinly sliced 4 T. apple cider vinegar 4 T. water ½ packet stevia Salt and pepper Combine all ingredients and shake in covered container. Refrigerate at least 1 hour, preferably overnight. Vinaigrette Dressing 1/4 c. apple cider vinegar 1/2 c. water 2 shakes celery salt 2 shakes onion salt Ground pepper to taste 20 drops Clear stevia 3 packets stevia *Can also add 5-10 strawberries and blend for Strawberry Viniagrette Dressing

18 Lemon Dressing 1/4 c. apple cider vinegar 1 c. water 1 T. fresh lemon juice 25 drops Clear stevia 1 packet of stevia Citrus Dressing 1/4 c. apple cider vinegar 1 c. water 1 T. fresh lemon juice 15 drops Clear stevia 10 drops Apricot Nectar flavored stevia 1 packet of stevia 1/4 t. Chinese Style Five Spice (Optional) 1/4 t. garlic salt (Optional) 5. Deserts & Beverages Apple Cobbler: Servings: 1 fruit, 1 starch 1 sliced apple 1/8 t. cinnamon 1 packet stevia Toss the above ingredients and arrange on a microwave safe plate. Topping: 1 Melba Toast Cinnamon 1/4 packet stevia Sprinkle topping over apples and heat in microwave on high for 2 minutes. Fruit Medley: Servings: 2 fruits 1 orange 5 medium strawberries 1 packet stevia (optional depending upon the sweetness of the fruit) Toss cut up orange and sliced strawberries. Sprinkle stevia to taste.

19 Jamaican Grapefruit: Servings: 1 fruit ½ grapefruit Cinnamon 1-2 packets stevia Using a serrated edge knife, cut grapefruit in half as normally would and place on a microwave safe plate. Cut around center core, rind, and partitions. Sprinkle with cinnamon and stevia. Heat in microwave on high for 2 minutes. Apples with Strawberry Sauce: Servings: 2 fruits 1 apple (sweet variety like Honeycrisp) 5 medium strawberries 3 drops Vanilla Crème stevia Slice apple and arrange on a plate. Mash the strawberries with a fork and add Vanilla Crème stevia to make a sauce. Pour over the apple slices. Homemade Applesauce: Servings: 1 fruit per serving (makes 5 servings) 5 apples of your favorite variety 1 t. fresh lemon juice 1/2 c. water 1 packet stevia 1/2 t. cinnamon Peel, core and chop apples. Cook apples and water in a crock pot on low for 2 hours or, if no crock pot is available, cook in oven at 350 degrees for 1 hour). Cool minutes, puree apples in blender while adding stevia and cinnamon. Divide into 5 equal portions (usually about 1/2 c. per serving) and refrigerate. Strawberries and Crème: Servings: 1 fruit, 1 milk 5 medium strawberries 1 T. milk 1 drop Vanilla Crème stevia 1 packet stevia Slice strawberries and toss with packet of stevia to taste. Measure milk into separate bowl and stir in liquid stevia. Pour over strawberries. Orange Slushy: Servings: 1 fruit ¾ c. crushed ice 1 orange 5 drops Valencia Orange flavored stevia Orange Julius: Servings: 1 fruit

20 ¾ c. crushed ice 1 orange 5 drops Valencia Orange flavored stevia 5 drops Vanilla Crème flavored stevia Strawberry Orange Smoothie: Servings: 1 fruits ¾ c. crushed ice ½ orange 3 fresh or frozen strawberries 5 drops Clear stevia 5 drops Valencia Orange stevia 5 drops Vanilla Crème stevia Serve blended for drink or freeze for dessert Strawberry Lemonade: Servings: 1 fruit 1/2 c. crushed ice 1 c. water 1 T. fresh lemon juice 5 fresh or partially defrosted strawberries 25 drops Lemon flavored stevia 10 drops Clear stevia Serve blended for drink or freeze for dessert Iced Raspberry Coffee: Servings: 1 milk 1 1/2 c. crushed ice 1 T. milk 1/2 c. strong coffee 10 drops Vanilla Crème stevia 5 drops Chocolate Raspberry stevia Frozen Cappuccino: Servings: 1 milk 1 c. crushed ice 5 drops English Toffee stevia 1 T. milk 5 drops clear stevia 5 drops Vanilla Crème stevia Cinnamon Dolce: Servings: 1 milk 1 c. crushed ice 1 T. milk 5 drops Vanilla Crème stevia 5 drops English Toffee stevia 5 drops Clear stevia, 5 drops Cinnamon stevia

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