Mediterranean Chicken

December 14, 2012

(phase 1-4) Serves 2

2 large chicken breasts
1 tbsp lemon juice — juice 1/2 lemon
1 pinch ground cloves
1/4 tsp ground cinnamon
1 tsp sea salt
1/4 tsp pepper
1 tomato chopped
1 tbsp tomato puree
1 cup hot water
Fresh basil leaves torn into pieces
Italian spices

Mix Chicken breasts together the lemon juice, cloves, cinnamon, salt, Italian spices, salt and pepper Marinate chicken for at least 4 hours.
Grill or broil chicken. set aside.

Put the tomatoes and tomato puree in a sauce pan, stir and add the hot water slowly. Simmer over a gentle heat until the tomatoes have softened.
Place chicken in the pan, turn over a few times to ensure they are covered with the sauce.
Cover and cook over a medium heat until the chicken is tender. Serve hot with torn basil leaves for garnish.


Veggie Frittata

December 12, 2012

Serves 2 (phase 1-4)

spray olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
6 asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
1/2 cup shredded zucchini
1/2 cup sliced mushrooms
10 egg whites, lightly beaten

Spray olive oil into a 10-inch oven-proof skillet over medium low heat. Add asparagus, mushrooms, and zucchini, and cook, covered, until the veggies are barely tender, 6 to 8 minutes. Pour in eggs, sprinkle with sea salt and pepper and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler. Broil about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.


Cauliflower Munchies

December 5, 2012

Cauliflower Munchies (phase 1-4) serves 4

1 head fresh cauliflower
spray olive oil
1 teaspoon cajun seasoning
Sea salt, to taste
Pinch granular stevia, to taste, optional

Cut the cauliflower into bite-size pieces. Put in a large plastic storage bag or a large mixing bowl. Spray the olive oil over the cauliflower then sprinkle with Cajun seasoning and a little sea salt. Close bag and shake until florets are coated as evenly as possible or toss well in bowl. Spread in a single layer on a baking sheet (lined with foil if you like). Bake at 400ยบ 50-60 minutes, turning them over every 15 minutes. Bake until very dark brown, but not completely burnt. Taste and sprinkle with more sea salt, if needed, and a very light dusting of granular Stevia, if desired. The Stevia helps cut the bitterness of the charred cauliflower.


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