• 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
INGREDIENTS 1 tbsp ginger minced ½ tsp orange zest 1/4 tsp red pepper flakes 250 ml orange slices 1 scoop powered stevia 1 tsp garlic minced 1 tbsp rice vinegar 2 tbsp coconut aminos 198.45 g London Broil cut into 1 inch strips62 1/2 ml beef broth SP Option: or use water 1/2 ml scallions chopped 1/4 tsp salt 2 tbsp beef broth SP Option: use water instead
Pour 2T beef broth into a large sauté pan along with the london broil strips. Sear beef for 2 minutes, flip and sear for another 2 minutes. Remove from pan and set aside.
In a small bowl, combine the ginger, orange zest, 1/4 cup beef broth, red pepper flakes, stevia, rice vinegar, coconut aminos and salt in a small bowl. Set aside.
Add garlic to hot sauté pan (same pan where beef was cooked is fine) and cook, stirring for one minute.
Add sauce mix to the pan and cook for one minute.
Add the beef back to the sauté pan and cook for 3 minutes.
Turn off heat and add orange slices. Divide between two plates and garnish with scallions. Serve hot.
INGREDIENTS 1 cup water 1 scoop egg white protein poweder – Use an unflavored egg white protein – AP 1.5 tsp cinnamon 1/8 tsp crushed cardamom Powdered Stevia *to taste – I used 8 little 1/32 tsp scoops for mine 6 ice cubes 1/8 tsp glucomannan powder optional – this makes the shake more filling with no added calories for fiber
Ingredients should be found at Dischem or any Health Shop.
Add all ingredients except glucomannan powder and blend. Add glucomannan powder and blend one last time.
Serve immediately. (Shake starts to separate if left too long.)
This shows just how under-rated Garam Masala is as a marinade, and illustrates beautifully the wonderful flavour of black cumin – make sure you use the true jeera kala, not nigella seeds. It’s an easy meal to put together at the end of a busy day, and if you don’t have any ground almond to provide a little thickening, just mix the garam masala with a little plain flour when you coat the chicken.
Ingredients Serves: 3
4 boned chicken thighs, trimmed no skin
1/4 teaspoon medium chilli flakes
1 teaspoon black cumin seeds
2 spring onions sliced
1 garlic clove crushed, or a pinch of garlic powder
1 tablespoon coconut oil
1/4 cup tomato puree
1/2 cup plain yoghurt
1 teaspoon ground almonds
1/4 tsp himalayan salt
1 teaspoon fenugreek leaves
Pat garam masala onto all sides of the chicken and marinate 30 minutes.
Heat pan, dry roast black cumin seeds and chilli flakes for 1 minute.
Add oil, spring onions, garlic and chicken, and brown chicken on both sides over high heat.
Remove chicken to a plate, reduce heat and add tomato, yoghurt, salt, almonds and fenugreek leaves. Simmer, stirring, for 4-5 minutes.
Return chicken and any juices to pan and simmer until cooked through.
Serve with rice.
Whenever we cook this lovely Indian-inspired dish, we find it so tasty that we wish we’d made more. The recipe can easily be doubled so that we have left-overs!
1. Chicken: Heat the oil in a large frying pan over a medium heat and fry chicken on both sides until golden brown.
2. Reduce heat, add tea and bay leaf. Cover with a lid. Simmer for 20-25 minutes or until just cooked. Spoon out and allow to cool. (Freeze the pan juices and use as a stock for another meal.) Remove the bones from the chicken and shred the meat.
3. Salad: Mix mustard, lemon juice, stevia, oil and origanum and season with pepper. Pour some of this mixture over the chicken to marinade the cooked meat.
4. Pour boiling water over the broccoli and cauliflower. Allow to stand for 7-10 minutes or until cooked. Drain and repeat if necessary. Rinse well to cool.
1/4 cup butter (1/2 stick) 2 TBS Coconut oil melted 1-2 tsp. maple extract 1 egg 1/4 cup coconut sugar (add an additional 1/8th cup if you want a more “cookie” taste) 3/4 cup flaxseed meal 1 cup almond flour 1/4 cup gluten free baking mix (add up to 1/4 cup more if final mixture seems too wet). 3/4 tsp.-1tsp. baking powder (use 3/4 if the gluten free baking mix already had baking powder in it).
Beat with electric beater: egg, sugar, butter, coconut oil, and maple extract. In new bowl mix: flaxseed meal, almond flour, gluten free flour blend, baking powder Mix both bowls together, and put spoonsized cookie dough balls on cookie sheet and flatten with fingers. Makes 20 cookies
Nutritional profile per cookie (when you make 20): calories: 77 fat: 6.2 grams sugar: 1.75 grams carbs: 1.95 grams protein: 1.69 grams