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.
Place ½ of the diced tomatoes in a casserole dish.
Sear chicken on both sides for 1 to 2 minutes per side with a dash of garlic powder, salt and pepper in the pan as it cooks.
Place the seared chicken on top of the tomatoes in the casserole dish with the minced garlic.
In a small bowl, toss the remaining diced tomatoes with the remaining seasonings.
Place the contents of the bowl on top of the chicken. Cover the dish tightly with foil (or use the lid if you have one). Cook for 45-60 minutes and serve warm sprinkled with Mozarella and basil leaves.
Add garlic, chilli, oil, pineapple juice, soy/tamari sauce to a shallow bowl and mix.
Cut the steak into thin slices and place in the marinade. Cover and refrigerate if time allows. Heat on high, a non-stick frying pan and add the pieces of steak and brown on both sides quickly, reserving the liquid in the bowl. Then add the liquid and allow to cook on low heat for a couple of minutes stirring well. Add a little more oil or water if the marinade dries out.
Remove the steak and sauce from the heat and set aside to cool.
Arrange all the salad ingredients on plates ready to serve. Then add the steak and drizzle over the remaining marinade. Serve with cracked pepper.
These versatile zucchini fritters are so quick and easy it is worth cooking up a bigger batch. They’re so handy for breakfast served just on their own. Total Time 6 minutes Servings 2
2 cup zucchini grated
3 free range eggs
½ tbsp coconut oil for cooking
½ tsp nutmeg
1 flat tsp sodium fre chicken stock powder
Roast Red Pepper relish
2 large red red peppers
2 cloves garlic crushed
1 onion chopped finely
1 tsp grated ginger
½ tsp himalayan pink sea salt
½ tsp stevia
1 cup apple cider vinegar
In a bowl combine the zucchini, eggs, nutmeg, stock powder and ground pepper. Stir until well mixed.
Heat oil in a large non stick frying pan over a high heat. Mould the mix into balls, drop into the pan and press flat, then reduce heat to medium. When brown on one side turn over and cook other side.
Serve topped with roasted red pepper relish.
Remove the seed and core from the red peppers. Place under a hot grill until the skin starts to blister and blackens slightly. Then remove and wrap individually in cling wrap and leave for several minutes to ‘sweat’. Unwrap and peel the skin off the peppers, then chop the flesh. Add this to a sauce pan with all the other ingredients. Bring to the boil and cook for 30 minutes, or until a chutney-like consistency is reached. Check taste – if not sweet enough you may need to add a little more Stevia powderstir well. Pour into sterilised containers, seal and refrigerate.
If you have time though you could add a couple of rashers of smoked turkey or chicken to make a really scrumptious breakfast. For lunch they are your protein source, just add a green salad.For another quick change add some roasted vegetables and the humble zucchini fritter becomes a great dinner. The roasted red pepper relish can be made in larger batches and kept in the fridge. If time is your challenge you can buy relish, just check the sugar content.Cooking and preparation time: fritters (6 minutes) – relish (45 minutes)
This Cucumber Noodles with Garlic Shrimp recipe is a simple, delicious, and healthy meal, ready in less than 15 min. Perfect weeknight meal.
1 English cucumber
1/2 cup of coconut oil
6-8 cloves garlic, peeled and very finely chopped
500 gms shrimp, peeled and deveined
Salt and pepper to taste
1/4 cup a very lite white wine (leave out in phase 2 substitute with low sodium soya sauce)
1/4 cup parsley, finely chopped
Spiralize the cucumber. Cut it into smaller strands if they are too long. Set Aside
Heat the oil in a large skillet over medium heat. Add garlic and saute for 2 minutes. Stirring constantly to prevent burning.
Add in shrimps and season with salt and pepper to taste. Cook on one side until they turn pink. Add the wine (or low sodium soya sauce) and parsley, and flip the shrimp over, and cook until pink and wine is reduced; about 2 more minutes.
Mix in the cucumbers and toss to combine. Sprinkle with more parsley, if desired.