Lemon Pepper Flounder

Ingredients

• 2 tablespoons of grated lemon zest
• 1/4 teaspoon coarse black pepper
• 1/2 teaspoon sea salt
• 2 garlic cloves, minced
• 2 (100 grams) flounder fillets
• Lemon wedges

Instructions


Combine first 4 ingredients. Place fillets on a nonstick baking sheet. Rub garlic mixture evenly over fillets.  Bake 8 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Makes 2 servings.


Quick, healthy and yummy ! Enjoy!

Veal, Grapefruit and Fennel Salad

Ingredients

• 100 grams of cooked veal loin, thinly sliced
• 1 cup thinly sliced fennel bulb
• 1/2 cup grapefruit, peeled and cut into wedges
• 5 leaves of Bibb lettuce, chopped
• 1 tablespoon cider vinegar
• Salt and pepper to taste

Instructions

Mix the veal, fennel and grapefruit in a bowl. Place on top of the greens and drizzle with cider vinegar. Season to taste.

Makes 1 serving, enjoy !

Shrimp and Strawberry Salad

Ingredients

• 2 tablespoons lemon juice
• 200 grams shrimp, cooked
• 1 handful of strawberries, sliced
• 1/4 cud sliced celery
• 1/4 cup sliced green onions
• Lemon wedges
• sea salt

Instructions

In a large bowl, mix the lemon juice and shrimp. Let sit 5 minutes. Add strawberries, celery and green onions to the bowl, mix gently.

Spoon shrimp mixture onto the plate. Place lemon wedges alongside.Add juice from lemon wedges and sea salt to taste.

Makes 2 servings ! Enjoy !!

This is great for taking to work... no heating required !! :)

Creole Tomato Chicken Salad

Ingredients

• 5 cups of water
• 200 grms of skinkess, boneless chicken breasts cubed
• 1/2 cup chopped fresh basil
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• 1/2 cup halved Creole seasoning blend
• Salt and pepper to taste.
• 1 tomato

Instructions

Bring the water to a boil in a medium saucepan. Add chicken, coverm, reduce heat and simmer  20 minutes or until chicken is cooked through. Remove chicken using a slotted spoon; set aside. Cool slightly, and coarsely chop.

Place the chicken in a large bowl. Stir in the basil and all the remaining ingredients. Cover and refrigerate at least 2 hours or overnight. Slice

 Makes 2 servings!! Enjoy !

Sample Daily Menu

Breakfast
Green Tea or Coffee

Lunch
Strawberry Crush
4 large strawberries
Crushed ice
Stevia to taste
Water
Blend strawberries, Stevia, crushed ice and water. You can add a squeeze of real lemon juice for a tart strawberry taste.

Shrimp Scampi
100 Grams of shrimp (peel shell off, weight out 100 grams before cooking)
1/4 Tsp minced garlic
3 tbsp fresh squeezed lemon juice
Dash of onion powder, garlic, salt and pepper to taste
1/4 cup vegetable broth or water (broth gives it more flavor)

In saucepan, sauté minced garlic in the lemon juice and vegetable broth. Add dry ingredients. Add shrimp and cook till pink or 5-7 minutes.

Grilled Asparagus
Asparagus spears
Salt and pepper
Sweet basil
Cut ends of asparagus, and season. On George Foreman grill, grill asparagus till desired doneness.

Snack
1 Grissini Breadsticks

Dinner
Grilled Chicken Salad
100 grams of organic chicken breast
1/4 tsp garlic
Dash of sweet basil
Dash of thyme
Dash of onion powder
Dash of salt and pepper to taste
Spinach

Season both sides of chicken breast with seasoning above. On Gorge Foreman grill, cook chicken for 3-4 minutes (depending on thickness of chicken, but do cook till done).

While that is cooking, prep Spinach. Rinse and dry, place in bowl.

Once Chicken is done, cut into cubes on a plate. Scrape juice and cubes into bowel of spinach. The natural juice from the chicken should be enough to not need any dressing.

Dessert
1 Apple
1 Grissini Breadsticks

Taco Salad

Ingredients

-2 cups of chopped romaine lettuce
-100 grams of lean ground beef
-½ tsp garlic salt
-¼ tsp of chili seasoning
- crunched up melba toast

Instructions
*Saute ground beef and spices. Sprinkle on top of lettuce and top with crumble melba toast.

Asian Lime Whitefish

Ingredients

·         100g whitefish of your choice

·         1 1/2 t liquid aminos

·         1/4 t grated fresh ginger

·         lime wedge(s)

·         sea salt & pepper

1.   In a small shallow bowl, mix together the marinade of lime juice (from lime wedge or two - I'll use up to half of lime), liquid aminos, and grated ginger.

2.   Place the fish in the bowl and coat both sides with marinade and desired amount of sea salt and pepper.

3.   Cover with saran wrap. Place in the fridge for about 30 minutes.

4.   Preheat non-stick pan over med-high. Pour marinade & fish into pan. Cook about 3-6 mins each side, depending on the thickness of the fish, until browned or done to preference.

5.   Serve immediately.