· 100 grams of lean beef, diced
· ¼ onion petals
· 1 apple, diced
· 1 tablespoon Bragg’s liquid aminos
· 3 tablespoons apple cider vinegar
· ½ cup beef broth
· Pinch of stevia
Marinate beef in vinegar, broth and spices. After marinating, arrange it on skewers with onion petals and apple. Barbecue until cooked through, basting frequently with the remaining marinade. Heat the remaining marinade until thick and use it as a dipping sauce.
I’m always looking for different ways to prepare my veg, and this is one dish I came accross, tried out, and thoroughly love.
Hope you like it too.
1 large head cauliflower, broken into small florets
1 can weighless cream of chicken soup
3/4 cup homemade hCG mayonnaise
1/4 cup skimmed milk
2 teaspoons curry powder
10 melba toast
1/4 cup melted coconut oil
Preheat oven to 175 degrees C.
Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush the melba, and mix with coconut oil. Sprinkle over cauliflower.
Bake in preheated oven for 30 minutes.
If single, portion it out and freeze the rest.