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.
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.