Ingredients One medium cucumber sliced into rounds 4 cloves of garlic in thin slices ¼- ½ cup apple cider vinegar 3 tablespoons lemon juice Salt (Himalayan Pink Salt fine)
Directions Mix liquid ingredients together. Salt cucumber slices well. Pack cucumber slices tightly into a small glass canning jar layering garlic slices in between layers. Pour apple cider vinegar and lemon juice into container until liquid covers the slices. Refrigerate overnight. Pickles can be refrigerated for up to 4 days. Or marinate cucumber slices in salt, vinegar and garlic then use a pickle press or weighted plate to press out excess liquid. Makes 1-2 servings (1 vegetable)
The following all sliced into thin strips: 1 small yellow onion 1 small red bell pepper, 1 small green bell pepper, 1 small zucchini, a handful of fresh mushrooms
For the Rosemary Balsamic Glaze:
1/4 cup dark balsamic vinegar
2 tablespoons red wine
1 tablespoon liquid stevia
1 clove garlic
2 sprigs fresh rosemary
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1/2 teaspoon arrowroot dissolved in ¼ cup beef or chicken broth
First get the rosemary balsamic glaze going while you prepare the steak and veggies: Place all the ingredients in a small and bring it to a boil over medium-high heat for 2 minutes. Reduce the heat and simmer for about 10 minutes. Discard the sprigs of rosemary. Stir in the cornstarch/beef broth mixture and stir until the sauce is thickened, about a minute.
While the glaze is simmering, cook the vegetables in a skillet with a little olive oil, salt and pepper until crisp-tender.
Lay the sirloin slices on a cutting board and lightly rub all sides with olive oil. Sprinkle with some salt, pepper and rosemary. Divide the veggie slices among the steak strips, lining them up vertically on one end of each steak. Start with that end and roll the steaks, securing them with a toothpick.
Cook the steaks on a grill or in a frying pan for those nice grill marks)for about 2 minutes on each side or according to desired doneness. Serve immediately drizzled with the rosemary balsamic glaze.
For those wintery days either at lunch or for dinner – a hearty soup to warm you up.
100 g Shrimp, weighed raw
1 cup Tomatoes, chopped
1/4 cup Water
1-2 Cloves garlic, finely chopped
1 pinch Cumin
1 pinch Oregano
1 pinch Cayenne pepper, to taste
1 tbsp Green onions for garnish, optional
1 squeeze of lemon, optional
Salt & pepper to taste
1Combine all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer 7-10 minutes, adding water as needed. Add shrimp and cook an additional 4-7 minutes on low heat until shrimp is cooked (Do not overcook). Garnish with green onions if desired and serve.
2For a smoother tomato soup, you can puree or pulse the tomatoes and spices in a blender before adding the shrimp.
One of my most favourite dishes which I eat with Cauliflower Rice or Miracle noodles, as you wish.
12 medium sized green prawns peeled & deveined but with the tails left on
1 tbsp extra-virgin olive oil or coconut oil
1 tbsp red curry paste
1 medium onion chopped
1 tsp ginger finely chopped
½ cup coconut milk
8 green beans chopped
8 mushrooms sliced
½ small red capsicum sliced thinly
2 tsp fish sauce
1 tbsp lime juice
¼ cup fresh coriander
¼ tsp stevia powder optional
6 basil leaves for garnish
Heat olive oil in a frying pan over a high heat. Add green prawns, ginger, onion and cook for 2-3 minutes or until cooked through and set aside.
Reduce the heat to medium. To a saucepan add red curry paste, coconut milk, fresh lime juice, stevia, fish sauce, green beans, mushrooms, capsicum and cook for 5 minutes. Add prawns, stir until reheated. Add a little water if more liquid is preferred. Remove from heat and stir in fresh coriander leaves. Ladle into bowls and garnish with basil leaves.
Add the shrimp, fennel, garlic, onion, and lemon juice in a non-stick sauté pan until the shrimp is cooked. Add the remaining ingredients and simmer on low until heated through. Counts as: 1 protein serving, 1 vegetable serving
¼ cup tarragon and garlic infusion (made with fresh ingredients and mix up with a little coconut oil)
¼ cup chicken broth or water
2 tablespoons lemon juice
½ teaspoon fresh chopped tarragon
1 tablespoon chopped onion
1 clove garlic minced
Dash of mustard powder
Salt and pepper to taste
Heat the chicken broth, vinegar, garlic, and onion in a small saucepan or frying pan. Add chicken and sauté for about 10 minutes or until chicken is completely cooked and liquid is reduced. Deglaze the pan periodically with a little water to create a sauce.
Combine ground chicken, diced apple, and dry spices in a small bowl. Add in the minced onion and apple juice and mix thoroughly. Form into 2-3 round patties and fry in chicken broth until fully cooked and lightly brown. Deglaze periodically with a little water to intensify the flavors and keep the patties moist.
Makes 1 serving (1 protein, 1 fruit, 1 Melba toast)
• 1/4 teaspoon onion powder Fresh grated ginger, to taste
• Zest of 1 orange
• Juice of 1 orange
• Orange flavored Stevia, to taste
• Salt & pepper, to taste
• 2 tablespoons green onion, chopped
Steam the cabbage leaves until just tender. Set aside. Add the strips of lean steak, vinegar, garlic, and onion powder in a small pan. Cook over medium-high heat until steak is lightly browned. Add the remaining ingredients and finish cooking the steak. Wrap steak in cabbage leaves topped with green onion. Counts as: 1 protein serving, 1 vegetable serving
¼ teaspoon curry powder or to taste Dash of garlic powder
Dash of onion powder
Dash of cayenne pepper
Dash of cinnamon
Dash of turmeric
Stevia to taste
In small saucepan lightly sauté chicken in lemon juice until lightly brown, add ¼ cup water and spices. Stir well and simmer over low heat until liquid reduces to form a sauce and chicken is cooked well. Add water as needed to create the consistency you want. Chill, add chopped apple and celery or omit the celery and serve over a green salad.