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We don't try to sell you anything here or abo
Y PAY MLM SWITCH-AND-BAITERS TRYING TO ALSO SELL YOU FREE INFORMATION IN THEI CKAGE DEALS?´ (Everything, even their ³homeopathic´ HCG is basically all but free costs to make) BELOW IS AN HCG DIET GUIDE - FOR FREE! (you don't have register, give your email address or any of that. Just print it off.)
WHY YOU DON¶T WANT TO BUY THE HCG DIET FROM ANYONE!
ou do, first it meant you likely bought bogus HCG ± ie ³HOMEOPATHIC´ ± meaning it¶s just water.
Dr. Simeon HCG protocol as NOTHING to do with "homeopathic" HCG. In fact, he condemns it as a d. Amazingly, despite this the con-artists selling "homeopathic" HCG not only claim they are selling the G for the protocol, they even try to sell you his book - which is about HCG injections, NOT homeopathi G when essentially has ZERO HCG in it. are now in the middle of real sharks.
nk of yourself alone in the ocean after your boat sunk. Surrounding you are gathering tiger sharks plann onsume you bit by bit until nothing is left. That is where you went when you bought that homeopathic ju signed up for information or bought their HCG diet. They want every dollar they can get from you ± an ARMY of sales people and tactics are now upon you!
her the HCG diet nor the Protocol of Dr. Simeon have ANYTHING TO DO with homeopathics.
CE YOU BOUGHT THEIR JUNK PRODUCT WITHOUT EVEN KNOWING WHAT¶S IN IT, you ar put into extremely sophisticated and high pressure sales.
ntlessly they will pressure you in any forum or blog they can get you into, by email, in text messages, Casts and some even by phone. MANY of those will pretend to become your friends as if a dieter like yo ers will just be high pressure sales tactics. HUNDREDS of fake testimonials will keep coming. They even customize them to look like messages specifically to you from another dieter.
MEMBER, it is a BILLION DOLLAR scam you got yourself into.
rly everyone seemingly communicating with you will be presented like someone else on the diet, even soo your very best Internet friends! But it¶s all fake, all cut and paste sales junk.
t, these ³friends´ (in the blog, forum, emails you are sent) tell you all the other stuff you MUST buy to e it work. Those fake messages from the MLM affiliate company will be presented like testimonials (as monials worked to get you to buy in the first place.)
member, those drops you are putting in your water are just drops of water themselves, THEY DO THING to suppress your appetite. So as you get frustrated, ³friends,´ ³experts´ (fakes again in doctor¶s umes) and other people (fakes) in testimonials tell you that you only need to also buy this cleanser, that m, this pill, that cosmetic, this book, that video« THEY WILL NOT STOP PUSHING YOU TO BUY RE!
e you are HUNGRY ALL THE TIME (because of their worthless drops), the MLM sharks figure in you peration they can sell you ANYTHING! They WANT YOUR CREDIT CARD NUMBER so they can shi something every month and just take it out of your card. They want you to get a video and book ± those trying to sell you more! They want to be able to PODCAST to you, email to you, and if they can get you ne number they will have sales people calling you too ± some will be act like they are really just one of yo m or blog friends trying to help you ± but it is just a sales call.
ENSE, CONSTANT pressure to buy endlessly from time in every way possible. THAT is what you are ALLY buying if you buy the homeopathic they falsely label as HCG.
« YOU HAVE AT LEAST BEEN WARNED! Unless you really, really, really like high pressure sales ple at you all the time, you don¶t want to buy ANYTHING ³homeopathic´ or ³supporting HCG.´ You N¶T want them to have your email address, DON¶T want them to have your email address and DON¶T t to be in their forum, blog, MySpace Page, etc.
DERSTAND, the sale of ³homeopathic´ instead of real HCG is A BILLION DOLLAR SCAM INDUSTR ou let them into your life and your pocketbook, you are in for the most horrific collection of deceptions a s tricks you could ever imagine exists. In the end you won¶t lose weight. Instead, you¶ll just be depressed ause it failed and you realized it all, for months, was just a colossal collection of sales tactics that cost you dreds or thousands of dollars ± and now you can¶t even get them to leave you alone.
AT¶S WHAT¶S BEST ABOUT THIS ³FREE´ COPY. WE DO NOT TRY TO SELL YOU ANYTHING eliminated all the stuff about ³needle injections,´ all the PR for other products and all the piles of words ead to give you what you are looking for ± the actual HCG Diet!
en you ³buy´ an HCG diet guide from a bait-and-switcher website, their diet guide REALLY is telling y tly more stuff they want you to buy from them. Herbs. Supplements. Test strips. Body cleansers. Makeu y aren¶t even telling you the diet so much as making you read a huge advertisement. The Dr. Simeon ocol is about HCG needle injections, not homeopathics.
member, Multi-Level Market Affiliates single goal is to say and write ANYTHING ± no matter how ptive or false ± to get your money ± and then more and more and more of your money ± as much as they as long as they can, anyway they can, through any deception, pressure ± even social pressure ± they can
ead, here¶s an HCG diet guide ±
S IS AN HCG DIET
ge for 3 Days T AVOID OILS SUCH AS IN: mpoo¶s, Lotions, Toothpaste, Makeup, Deodorant, and other hroom Items. Avoid Oil ± Mineral Oil is acceptable in moderation. y use Mineral based cosmetics. No Liquid Makeup.
VITAL that you begin taking full amounts of VITAMINS and MINERALS, including trace minerals, ium, vitamin D, magnesium and particularly the B group of vitamins. If you do not, the diet will ultimat and you could endanger your health.
RT MODERATE Exercising. TE: if you OPT for hCG Injection Hints YOU MUST consult with your physician or some other ified licensed medical doctor. We do NOT include injection instructions as this is the diet guide. ONLY r doctor can prescribe hCG for injection.
You will control of your diet if you do. ¶t mix vegetables.4 servings = approximately 250 calories each. food without artificial colors.RT TO TRANSITION YOUR DIET ease water consumption by EIGHT 8 ounce glasses a day. It is VERY important to set your diet pattern until it becomes normal ine for you. SIX apples ± but just the first transition day (day 4). e you reach your weight goal you MUST stick to that weight. o carbohydrates at all eaten then some fats can be indulged and even a small amount of liquid. at you are NEEDID TO AVOID IS COMBINING FAT AND STARCH/SUGAR TOGETHER. cken ican Tomato Chicken Soup . app erals and vitamins until it is back where it should be ± other than in the evening you MUST eat a HUGE AK so your body doesn¶t go into the sense-of-starvation mode. your beef intake by 50%. ANY MEAL YOU MAKE WITH THESE INGREDIENTS IF FINE AS NG AS YOU REMAIN WITHIN 2 POUNDS OF YOUR GOAL WEIGHT. minate sugar. avoid sugar. tea and coffee your want.carbohydrates (bread. cannot drink sugar drinks (like soda) HCG Diet r the initial steps. also MUST weigh yourself every morning. OID STARCH . rice etc) ± as those convert to sugar in your body and. potatoes. mall can Mexican style tomatoes ± blended . RE ARE SAMPLE MEALS. you only can must) eat a BIG STEAK for the evening meal. o se. Weigh yourself BEFORE eating or drinki hing. must get regular and full sleep. can drink all the water. If you go over. Even if you go over it just a little bit (more than 2 pounds) you MUST switch to ONLY water. you may now eat anything you please but you MUST limit SUGAR and STARCH.
. cook until no longer pink.mall can petite dices tomatoes mall can chicken or beef broth mall can green chilies z diced cooked chicken breast diced onion diced celery ntro ± chopped to taste apeno or chili without seeds min to taste i powder to taste and pepper to taste all ingredients and let simmer until veggies are tender.you will not need any liquid as the celery will release enough to cook. garlic and onion til soft then add chicken.about a 1/2 inch piece ced fresh garlic ced green onion gie broth to cover bottom of pan (10 cal. uce Wraps ced Chicken (3 1/2 oz) ced fresh ginger.. : p Asian Red Chile Sauce (0 calories. minced é together.. Remove from heat. e it as you prefer. on lettuce or Iceberg works really well. ntal or Taco Lettuce Wraps g ground turkey ery stalks minced fine (adds bulk. 0 fat. can be substituted for the chicken if desired. 150 mgs sodium) k about 5 minutes more. stirring over low heat to reduce liquid. few calories) ove garlic. minced er. 0 sodium) 1 tsp Chinese 5 spice sp rice wine vinegar sp wheat free Tamari sauce ( 8 cal.. minced of onion. 0 fat. Bibb lettuce.. 0 carbs. spoon into whole uce leafs and roll. 0 carbs. 0 fat. 0 carbs) se (medium heat) ginger.
In frying pan tom covered with water and lemon juice) cook chicken with 2" onion pieces. ook in oven for 20-30 minutes until done. Sprinkle top of chicken tarragon leaves.).( easier to do when frozen) and tzed with braggs Amino Acid. dified Lamb Recipe oz ground chicken or beef bsp minced onion ced garlic to taste ced ginger 1 minced serrano or jalepeno pepper bsp minced celery p savoy cabbage . garlic. ragon Chicken g chicken breast agon. Salt and pepper both sides of chicken. etc. chopped agon vinegar cup chicken broth nly sliced onions and pepper reheat oven to 350. Pour broth in pan but not on chicken. paprika. salt. Lay chicken on top of onions. n a square pan put slices of onion down.o Shu Chicken ggs Amino Acid in the spritz bottle cken en Cabbage cken Broth green cabbage in some chicken broth that was spritzed with Braggs Amino Acids in a pan with the lid o r it is wilted and soft Toss in raw chicken that has been julienne sliced. y Chicken p 100 g chicken into small pieces and season to taste (cayenne. Chop one tomato into smal es and add to mostly cooked chicken and continue cooking l chicken is cooked through and tomatoes are to desired consistency. ently pour tarragon vinegar over chicken. Let marinade 20-30 minutes. Saute until chicken is cooked.
stirring occasionally. about 3 minutes. C l cabbage has slightly wilted. mix 3/4 teaspoon ground in. peeled. chopped aspoon minced peeled fresh ginger aspoon tomato paste aspoon garam masala* aspoon ground turmeric easpoon paprika easpoon ground cumin easpoon ground coriander easpoon (or more) cayenne pepper blespoons vegetable oil (omit for P2) inless boneless chicken breasts.1/2 cup chicken broth e of 1/2 lemon or lime ntro to taste wn meat. For Phase 2 use about 1/4 cup of broth in a non-stick pa paste from processor and k until golden. Add broth. Uncover and simmer until ken is cooked through. about 5 minutes longer. Add chicken and potatoes (omit for phase 2). and many supermarkets. Add onion. garlic. and salt and pepper. for a total of 20 minutes. Add cilantro and lemon juice. bring to boil. 1/2 teaspoon ground cardamom. cabbage and broth. ginger and celery. cover and simmer until potatoes are tender. pice mixture available at Indian markets. stirring occasionally. t oil in heavy large pot over medium-high heat. 1/2 teaspoon ground pepper. To titute. Add pepper. some specialty foods stores. if desired. uce heat to medium-low. Cook for 2-5 minutes. about 15 utes. Serve in savo bage leaves. Cook another 2 minutes or so. a style Chicken ps chopped onions 2 cups chopped seeded tomatoes (about 4 medium) 2 tablespoons distilled white vinegar rge garlic clove.to 1 1/2-inch pieces (this is approximately 12-100g portions ending on the size of the breasts ght) 2 pounds russet potatoes. cut into 1-inch pieces 2 cups low-salt chicken broth or water nd first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. cut into 1. sauté utes. on with more cayenne. 3/4 teaspoon ground coriander. 1/4 .
poultry seasoning. you can spray chicken broth on your chicken as well elp it bake. turning cabbage occassionally. oregano. A e salt and pepper. put 1/4 cup of chicken stock and bring to a boil. Add cabbage. I use a shallow bowl. etc and pepper baking: p milk or 1/2 tbsp milk and 1/2 tbsp parmesan cheese bsp broth frying: h as needed reheat nonstick skillet to med. frying. high or oven to 350 degrees. dry mustard. Put enough broth in bottom of a nonstick frying pan to r slightly. Add chicken. Bring back to boil. baking. g of chicken-diced cup chicken stock . Cook fo 2-3 minute apple cider vinegar and rest of chicken stock.poon ground cloves. If you get a small spray bottle and fill it with ken broth. Finish under broiler about 5 minutes. coat chicken with milk/broth mixture.1 small head sliced cup apple cider vinegar cup chicken stock cloves garlic bsp minced onions large skillet. Salt and pepper both sides of chicken. poultry seasoning. garlic powder herbs ce.dried thyme. adding more broth as it cooks sed Cabbage with Mustard Chicken cabbage. and ¼ teaspoon ground cinnamon. Add garlic and onions. just coat the chicken in grissini mixture.like paprika (I prefer smoky paprika). Pan should be hot enough to let off steam when you add the broth. Cook for a few minutes and then turn to coat cabbage. ut grissini. Cover and ook until most of the liquid is gone. k Fried Chicken g Chicken issini crumbled into a fine powder oning of choice. sprinkle a little cheese and then then roll in grissini mixt e for 20-30 minutes. Cook on bot s until golden and done. seasonings and herbs into a bowl or on a plate. use 1 teaspoon of mixture. cayenne.
add a little mustard powder and paprika to thicken up sauce a little e. Add chicken and cook until chicken is done and most of d is getting thick. If necessary. Spoon the sauce over the chicken. Return the chicken pieces to the pan and turn them to coat in the sau ng the sauce to a simmer. crushed.about 5 minutes per side. ng tongs. Transfer the chicken to a plate and set aside. In a small skillet add chicken stock and bring to a boil. plus more to taste aspoon freshly ground black pepper. for dredging blespoons chicken broth rge red bell pepper. Add the chicken pieces to the p saute just until brown. then sprinkle with . saute it in 2 batches. chopped rlic cloves. chopped ion. Right at the end. Add the remaining broth and simmer until reduced by half. plus more to taste issini.sp stone ground mustard.I like smoky paprika and pepper and pepper chicken. Add the bell pepper. boil the sauce until it thickens slightly. heat the 3 tbsp broth over a medium-high flame. Stir to combine into the stock. about 3 utes. transfer the chicken to a platter. Season w and pepper.no sugar added sp sugar substitute tard powder rika. broth. about 3 minutes. finely chopped 2 cup chicken broth (or 3/4 cup red wine & 3/4 cup broth) 8-ounce) can diced tomatoes with juice blespoons drained capers 2 teaspoons dried oregano leaves cup coarsely chopped fresh basil leaves nkle the chicken pieces with 1 teaspoon of each salt and pepper. tinue simmering over medium-low heat until the chicken is just cooked through. capers and oregano. about 5 minutes. large heavy saute pan. Cook until really thick and liquid is mostly gone. Add the atoes with r juice. Add more broth as it evaporates. Serve on top of the braised cabbage. If all the chicken does fit in the pan. Spoon off any excess fat from atop the sauce. Dredge the chicken pieces in the crushe sini to coat lightly. cken Cacciatore 00g chicken breasts aspoons salt. on garlic to the same pan and saute over medium heat until the onion is tender. Add stone ground mustard sugar substitute.
Mix well by squishing around. fish and a little e for chicken. Taste and add salt and pepper as need taco/mexican seasoning mix. add salt and pepper. A t of your choice. Brush top of meat with reserved marinate from the bag. A few minutes for the scallops. 1/2 tsp ic powder or 1 tsp garlic salt and a pinch of cayenne. Marinate for at least 30 minutes to about an hour. Remove meat to a dish. o Glazed Chicken blespoons white miso blespoons mirin blespoons rice wine vinegar. And cook until liquid is almost gone. This happen pretty fast. onion and pepper to a non stick skillet and begin cooking on medium heat. sliced into rings ll pepper sliced oves garlic /Mexican seasoning cup chicken broth and pepper dd broth. add chicken or beef strips and garlic. fter cooking about 5-7 minutes. 1 tsp oregano. dd mexican/taco seasoning. 1 tsp smoky papr regular paprika). Cook 5 minutes more or until the t is almost cooked through. cken or Steak Fajitas g chicken or beef. When they start to slightly. add enough of the broth to just cover the bottom of the pan. sliced in strips ion. heat broiler. cook meat until just about done.l and serve. chicken or dry sea scallops or fish p sliced scallions/green onions h of toasted sesame seeds blespoons broth mbine all the ingredients except scallions in a quart or gallon sized bag. Over ium/medium high heat. Broil until tops turn golden.1 1/2 tablespoon chili powder. Turn off broiler and put plate with meat into oven on bottom . seasoned or Sake aspoon minced fresh ginger aspoon minced garlic z. In an oven friendly pan. 1 tsp cumin.
Makes 2 servings b ground turkey or beef oz. Alternatively. . then freeze in baggies or just freeze ea ion for cooking later. Add veggies to plate with meat. you can put the meat back into the pan r re you finish in er of the steps below. can make about 8 small meatballs out of each portion and bake. diced g onion soup mix (or favorite seasoning) T ground sage finely crushed bread crumbs all together. If using to stir fry veggies. You can either boil it down and use it like a glaze o r meat or use it to stir fry veggies for the meal. If any liquid remains pour over the top of meat. Divide that weight into 9 equal portions. Chili . Sprinkle with gre ns and pinch of sesame seeds. Keep cooking until most of the liquid has been rbed. Serve fat and sugar free spaghetti sauce. can organic tomatoes onion 1/4 tsp organic chili powder p water ee 1/2 of tomatoes e meat and onions until done all tomatoes chili powder water mer at least 15 minutes tballs s extra lean ground beef (organic/grass fed is best) g m onion. Be fast or your meat will dry out. have chopped bok choy or cha dy to place into pan as soon as you have removed the meat. rest of marinade into the pan used to cook the meat. p turning veggies until well coated by the marinade. Weigh entire mass on digital scale.k as you finish.
minced ch piece of ginger. celery salt. Add veggies. green pepper (your choice) g lean beef cut into bite size pieces e a bit of water into pan. Simmer until cabba one salt and spices: sea salt. Add beef and cook until b oroughly cooked. l Piccata recipe breaks from tradition in that the veal is not dredged in flour prior to cooking. Add garlic. dash of pepper). tomato sauce. Chicken breasts t . To this add: TTLE ketchup TTLE mustard pped dill pickles pped onion d tomato tle chopped lettuce pepper ic powder (or fresh/crushed) ggs Liquid Aminos or Worcestershire y. so use less if you're sensitive!) ns. garlic powder or garlic salt. and enough water to cover all. cabbage. then rinse well go get rid of all the fat. lic Ginger Beef ove of garlic. minced or cut into thin slices (will make it hot. ginger. and veggie and stir fry until soft. celery.k Hambergers k/scramble 3. NO BREAD! bage Soup grams organic or lean ground beef dful organic cabbage-chopped into chunks ns ry ic mato sauce or fresh tomato wn beef and rinse out fat.5 oz ground beef.
puree spinach garlic and parsley with enough chicken broth to create a paste. it will be against the grain. Pound flank steak until 1/4-1/2" thick. up Flank Steak and either tie with string or use toothpicks to secure. about 2 utes. nk Steak oz Flank Steak nach ic ley ken broth meg and pepper heat oven to 350. Add garlic to skillet and sauté 30 seconds. n a non-stick pan. ead paste on one side of the Flank Steak. sprinkle nutmeg sparingly.e been thinly pounded would also work well for this recipe. wilted beet greens or sauteed fennel bulbs. Transfer veal to platter and p warm. Boil until broth is reduced t e. Salt and pepper both sides. about 2 minutes. lemon juice and capers. pressed cup canned low-salt chicken broth 2 tablespoons capers.tenderloin with braised Chard t k seasoning d . about 30 seconds per side. Garnish with ely. g veal scallops rge garlic clove. Simmer until mixture is reduced to 1/4 cup. ve with wilted cabbage. dd half the broth to deglaze pan. add veal and cook until tender. drained e of 1 lemon sely for garnish ason veal with salt and pepper. Make sure that when you roll it u ibers are lengthwise so that when you cut into it. food processor. ir in remaining broth. Pour over veal. t.
green onion cilantro. Add the red pepper flakes. cut in quarters 2 cups fresh flat-leaf parsley rlic cloves easpoons red pepper flakes easpoon kosher salt easpoon freshly ground black pepper bs de provence blespoons red wine vinegar h heat the oven to 375 degrees F. and herbs de Provence. put beef into pan with the tomatoes. Season the tomatoes with salt. Turn off heat. Add the broth in a steady stream until smooth. Add to plate with steak. tent loosely with fo over. Rub steak season on both sides of meat.ken stock amic vinegar n onions ic ntro t cast iron skillet on medium. make the sauce. move beef. with Spicy Parsley Tomato Sauce g Beef or Veal y Parsley Tomato Sauce: omatoes depending on size. move to plate. Place the seasoned tomatoes into pan and place the pan in the oven. Add garlic. 2 tbsp of chicken stock to deglaze pan. red wine vinegar and the roasted tomatoes from the beef pan and ess until pureed. Sear steak to preferred doneness. Take the pan out of the oven. on the beef with salt and pepper. Sear the beef over high h ll sides. dash but no more than 1 tbsp of balsamic vinegar. Roast about 30 to 40 minu ing last 5 minutes. Add chard and cook until almost wilted. heavy roasting pan or Dutch oven over high heat. and let rest for 10 to 15 minutes. pepper. oy. Heat the broth. . e a medium. salt. place the parsley and garlic in a food processor and pulse until the parsley is finely pped. Cook until chard is wilted and the liquid is cooked tly off.
chopped easpoon lemon zest (use an organic lemon) blespoon fresh dill. to taste mbine salad ingredients and chill at least 30 minutes.minced Dill pickle juice ve on a large romaine lettuce leaf with diced tomatoes on top.ry Tuna Salad kes 11/2 cups bsp non-fat yogurt (this is your allowed dairy for the day) easpoon curry powder blespoons green onion. seeded and chopped mon cup broth easpoon salt . chopped tablespoons diced apple (eat the rest as your fruit) n Tuna salt. a Salad . cilantro or parsley. minced cup celery. anese Style Tuna Salad rvings 10 min 10 min prep 60 g) cans tuna chopped flat leaf parsley 2 teaspoons thyme alks green onions ripe tomatoes.2 servings z can light tuna in water--160 calories cottage cheese--30 calories iled egg whites --40 calories tard to taste T Dill pickle .
a Fish Cakes can tuna h hot sauce sp. Worcestershire sauce sp. Flake the tuna. Mayo Tuna Fish Salad REDIENTS iled egg whites. only if needed all ingredients and make into patties. milk tle water. Transfer to a medium bowl. tomatoes. Bake 15 minutes at 400 ees. well drained sp capers . mix. Blend it all a fork. chopped ounce) cans tuna. green onion. a Fish with Capers and Lemon Juice n Tuna Fish. and parsley. 2 with yolks 2 cups bread and butter pickles alks celery. Turn after 7 minutes. Variation: add cilantro to the herb list. drained easpoon salt easpoon ground black pepper blespoon sweet pickle juice ECTIONS ghly chop pickles. l for at least an hour.eeze out excess water from the tuna. green or black olives. lemon juice sp. Serve half lettuce. Pour this over the tuna and the other ingredients. thyme. the salt. Sprinkle top and bottom with paprika. the broth with the juice from one lemon. and stir in tuna and celery. stir in the pickle juice until thoroughly blended. Season with salt and pepper. dry onion sp. Adjust seasonings if necessary.
. Squeeze other of lemon over salad greens or romaine lettuce. mp frozen shrimp into chicken broth to thaw.optional e of lemon and pepper all ingredients together using one half the lemon in the mixture. just cook it and if evaporates before the cod is done. ppino g fish (use ahi or similar) ery stalk e of garlic. you can cut the leaves up itionally or pull off the leaves and use it as a boat to put the tuna fish on top of. add mor eep it from sticking to the om of the pan) e cod in stock until cod is opaque.sp diced dill pickles sp red onion sp parsley cup cherry tomatoes or diced tomatoes p mustard ted garlic to taste. minced ntro. chopped p chicken broth . minced dried tomatoes 2 halves. then ³sauté´ in the juice in a skillet for a minute with a little ic y Lemon Cod g Cod Filet cup chicken stock (real amount unknown. heat & serve with a bit of lemon zest over the fish. Add: 1/2 cup more chicken stock bsp Fresh lemon juice sp cayenne pepper & pepper to taste then. Salt and pepper to taste. If using romaine lettuce..
but Tacos with Strawberry-Cucumber Salsa blespoons fresh lime juice/lemon juice blespoon broth. Aluminum foil can be used. Salt and pepper the fish on both sides.say aspargus with lemon pepper.p water. then enjoy with the onions. Then place fish on top of onions. minced easpoon sea salt easpoon black pepper g halibut fillet wberry-Cucumber Salsa ed and chopped fresh strawberry p peeled.fish. and chopped cucumber cup chopped red onion/shallot/green onion. ace lemon and orange slices on top of fish and then top off with fresh dill. If not. another veggie is to be eaten. nel bulbs sliced thinly instead of onions will give fish a slight anise flavor. seeded. then discard onions along with the lemo s. ace onion on bottom of parchment paper.optional blespoon chopped fresh cilantro . add more as needed seasonings of your choice simmer all except fish until celery is a bit tender fish until done. orange slices and dill. te Fish in Parchment d tasting white fish on slices nge slices ons and pepper reheat oven to 350. Place in pan bake for 20-30 depending on of fish. If choosing fennel bulbs then titute thyme. rosemary or other herb for the dill. oregano. old parchment paper so that the ends and top are securely closed to allow the fish to steam. chicken or veggie ove garlic.
Marinate in refrigerator at least 30 minutes but no longer than 3 hours. peeled and deveined emon and pepper heat oven to 450 degrees. and pepper in shallow glass baking dish or zip-top bag. seeded and minced bage ntro sprigs. shrimp down on a baking dish. or lobster aspoon salt. grissini and parsley. Season with salt and pepper. garlic.blespoons fresh lime juice/lemon juice easpoon sea salt apeño pepper. heat grill. for garnish mbine lime juice. s all salsa ingredients together in a medium bowl. garlic. crumbled bsp chopped parsley g shrimp. chopped easpoon dried oregano leaves . minced grissini. broth. turning on l opaque throughout. Top with grissini mixture. ski up. plus additional as needed aspoon dried crushed red pepper flakes edium onion. mp or Lobster Fra Diavolo -make about 4 servings und large shrimp. Garnish with additional cilantro. sliced 4 1/2-ounce) can diced tomatoes p & 3 tbsp chicken broth (or dry white wine) rlic cloves. each cabbage leaf with fish and salsa. In medium bowl combine broth. e uncovered for 10 minutes. Add fish. mp with Garlic and Lemon bsp broth rlic clove. Remove fish from marinade and grill over medium-high heat for about 10 minutes. Remove and squeeze lemon juice over shrimp before serving. if desired. salt. peeled and deveined. Slice into large pieces.
toss. Add the shrimp and saute for about a minute. and inue cooking until just cooked through. and set aside until later. de-seeded and minced (or substitute 1/4 to 1/2 tsp. nsfer the shrimp to a large plate. Heat the 3 tablespoons bro heavy large skillet over medium-high heat. to e) ove garlic. remaining broth.) e off the scallops. about 1 to 2 minutes. Add the onion to the same skillet. use a paper towel or clean tea towel to gently dab any remaining . Add the tomatoes with their juices. broth bsp. and cook for about a minute so the flavors meld together. chopped resh red chilies. Season with more salt. i Scallops kes 1. and serve. Stir. an ano. Return the shrimp and any accumulate es to the tomato mixture. m a wok (or large frying pan) over medium-high heat (allow pan to warm up at least 1 ute). cayenne powder. Place on a cutting board or other clean. garlic. dry ace. saute until translucent.) handful of fresh cilantro. le the pan is warming up. if necessary. and be sure to pat them dry. Stir in t ley and basil. about 5 minutes.blespoon chopped fresh Italian parsley leaves blespoon chopped fresh basil leaves the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. to taste. toss to coat.available in very tall bottles at Asian/Chinese food es e of 1/2 lime (about 1 Tbsp.100g serving sea scallops (the big ones not the small bay scallop) ken or fish broth and pepper for seasoning UCE: bsp. Simmer until the sauce thickens slightly. set aside. e: the cilantro will soften down into the sauce later when you warm it up. adding 1 to 2 teaspoons of e oil to the pan. fish sauce (or a little more to taste) . minced SERVE: of mixed lettuces & Thai herbs (such as fresh basil and cilantro) ges of fresh cut lime EPARATION: ce all sauce ingredients in a small frying pan or sauce pan. about 10 minutes.
sture from the scallops. erve. Now season once more with salt and pepper. Continue cooking 2-4 more utes. reserve half of the cilantro. IF using this option. brothl to the wok (or frying pan). When scallops are almost done. Also. you will see them "open" slightly. lops are done when both sides are firm (no longer "squishy") to the touch.). Use a spatu stribute the broth just ly across the frying surface. You want to make sure the scallops are very dry before frying them rder to achieve a good sear on both sides. move cooked scallops from the wok/pan and place on an absorbent towel or paper while you prepare the e. T not attempt to move them once you've placed them in the hot pan. e the seared scallops directly in the pan with the sauce. Gently turn the scallops to cover sauce. leaving enough space between them so you'll have room to turn them. e scallops into suce for 4-5 mintues. adding a little more fish sauce if not salty enough (1 tsp. or a little more juice if too salty. Remove from h e-test the sauce. or n some over both scallops and salad. r 2-4 minutes. as though they are going to flake. While scallops are cooking. Now add 2 Tbsp. ger scallops may take as long as 3-4 minutes per side. season m with a pinch of salt and black pepper. turn over and then follow step #11 ve. use a sharp egg-turner or spatula to gently lift the scallops from the bottom he pan and turn. Stir continuously for 30 seconds to 1 minute only ± just long enoug ly cook the garlic and turn the fresh chili (if using) bright red. ther option is to gently poach the scallops in the sauce. tly place the scallops in the pan. Don't overcook. ow the scallops to cook undisturbed for at least 2 minutes before attempting to turn them. or you will lose the flavo resh coriander and the nutrients(think of "warming" the sauce rather than cooking it). er Proteins ambled Eggs g g whites chopped onions atoes/green chili/salsa TO TASTE ic or garlic salt fat free/low fat cottage cheese/milk (very optional) . ce the sauce over medium heat-high. gently lift the scallops out of the pan and place on a serving plate (on or beside a bed of lettuce & h herbs). when ops are done. Now pour the rest of the sauce from the pan over the scallops.
you are just searing it up. Properly roasted. t the broth in a large nonstick skillet over medium-high heat. tomatoes and/or n chili. Toss to cook off vinegar and serve allotted amount of greens hot. Season the greens with nutmeg and salt and pepper. ssels Sprouts with Lemon-Mustard Sauce not overcook Brussel Sprouts as then they have an unpleasant odor and taste. to taste. Add onions and toss 2 minutes. they sho utty.é onion & garlic in a little water. Also. sliced amic vinegar ken broth heat oven to 350. to your taste rse salt and pepper blespoons red wine or cider vinegar ke sure your greens are very dry before preparing recipe. Wilting them al searing them up should take no e than 3 to 4 minutes. The greens should remain crisp and crunchy. vegetable or chicken broth . wash and chop them when you come in m market. then add d in bunches and keep it moving wilts up a bit . then they are ready for to cook up even quicker. top with more salsa. thinly sliced o 12 cups red chard (2 bunches trimmed and coarsely chopped) ted nutmeg. st in oven for 40 minutes. ed Red Chard blespoons broth mall red onion. gies sted Fennel nel bulb. Microwave to warm before serving. Save r another day. rest of ingredients in a bowl together and add to onions. Douse the pan with a vinegar and remove from heat. tossing occasionally to get all sides evenly roasted. und Brussels sprouts (optional) hly ground pepper cup + 2 tbsp. Toss fennel slices with broth and balsamic vinegar. scramble.
toss in the sprouts and sprinkle them lightly with salt (optional). or until uts are slightly crisp and golden brown on the edges. Serve hot. Stir and cook for about 1 to 2 minu until they brown slightly on the cut side. Cook. remove any discolored leaves. er roasting pan with foil if desired. to make them k more quickly. and the broth may have mostly evaporated. for about 3-5 minutes. mustard. lemon juice. and cut into quarters (or halves are small. Trimming off about 1/8-1/4-inch of the stem e removing any discolored or shriveled leaves will make them much more tender. stirring every minute or so. just until the barely tender but still bright green.) Put sprouts in ng bowl and toss with chicken stock and balsamic vinegar. p ory Chicken Soup g chicken breast. Arrange sprouts in a single layer on roasting pan. pour it over the sprouts. ssels Sprouts in Balsamic brussels sprouts. ay a non-stick skillet lightly with oil and heat it over medium-high. the remaining tablespoons of broth. prepared mustard p. the pepper and broth and cover.liquid is preferred trick to great Brussels sprouts is in the pre-cooking stage. crushed and sliced y leaf . cooked sprouts into mixing bowl and toss with parmesan cheese. (I always grab one and taste it to check. cubed cups chopped celery (may use tomatoes instead) ps chicken broth (may substitute 1 cup water for 1 cup broth) blespoon minced onion oves garlic. and stevia.) They should taste cooked. stevia. Serve immediately for best color and taste.e of half a lemon (about 2 tablespoons) p. trimmed and cut into quarters chicken stock balsamic vinegar Parmesan cheese (preferably fresh grated) (optional as your allowed milk for the day) heat oven to 450 F. W hot. Or if you prefer use a bit of broth. and roast 20 minu ing occasionally. Trim brussels sprouts. b over-cooked. Then cut the sprouts in from top to bottom (through the stem end). and heat until warm throughout.
optional ither broil the alloted tomatoes for 5-10 minuted until the skin blackens or use Muir Glen fire roasted atoes. garlic and spices. Sprinkle with chives ley if desired. Cook until onions are er. thinly sliced grissini and pepper onions into an oven-proof saucepan. allowed amount h ted garlic and pepper sp fat free milk. Put tomatoes into a epot with enough broth to cover. heat broiler. nch Onion Soup ole onion. an Wedding Soup tballs (recipe under Beef) . o add meatballs to the soup if I have some available in the fridge/freezer. Broil for 5 utes until grissini/garlic ure starts to brown. Th d them to lost of different dishes. Top with mashed roasted garlic and grissini. Add enough broth to cover half the onions. Add onion. Add salt and pepper to taste. Salt and pepper to taste. I bake several portions of the meatballs and keep them in the fridge/freezer. mato Soup ato. I can usually get 8 very small tballs from 100g of beef. add optional milk. Serve hot. thinly sliced h ted garlic g beef. When the tomatoes and broth boil. With an immersion blender or regular blender eee the mixture. nce off heat.easpoon poultry spice blend enne pepper to taste and black pepper to taste ng chicken stock to a boil. Add thinly sliced beef to the onions. Add chicken and vegetables and simmer on low 20 minutes or more until chicken and celery are tender and fully cooked. add the roasted garlic.
so the most it makes is one serving (I love it by the way!!) r blending it up. A ach and stir until spinach t to wilt. Add salt and pepper to taste. Add meatballs and rest of broth.1/4 cup of broth to a small soup pot.allowed amount ced garlic. Gremolata can be made with chopped parsley.to taste d onions. lemo and minced garlic. basil. Bring to a bo for a few minutes. I added more ice and seltzer so it would be nice and full and it was doing this with your grapefruit. Cook until onions start to wilt.pped Spinach. zen Dessert . oregano.as a flavor enhancer p each of thyme.and any other italian spice that you like and pepper cups of broth dd onions. too. apple pie in sparkling delight! :) monade er water e of 1 lemon ia to taste nge Julius grams orange (85 calories about 1/2 an orange) ops of Vanilla Stevia nch of ice e seltzer e the Bullet Blender. garlic and about 3tbsp. his can be served with a small helping of gremolata. ts rkling Apple Pie apple amon ia sy bit nutmeg eral water or seltzer in blender and voila. dd spices and herbs. Stir until liquid is almost cooked off.
is a quick recipe that is almost like ice cream.add desired stevia. sliced into rounds blespoon red wine vinegar aspoon poppy seeds to taste nches arugula . trimmed and sliced (I like matchstick size) rge oranges with the rinds removed. The sauce will thicken a bit e once it cools. Dressing. w out a bit later in the day you can have your other fruit as a slushy. umber Salad Dressing nglish cucumber ntro to taste . Mix until smooth.. nge. Pour into sauté pan and add stea onions.. Cook until steak is desired doneness and add just enough broth to keep e a gravy type consistency.once all done put it in the freeze. dried and chopped e the fennel and orange in a large bowl. coating both with sauce.rinsed.5 oz) steak p beef broth (approx) TBSP sugar free mustard sp ground mustard powder BSP chopped onion r 1/4 cup of beef broth and both mustards in a bowl. sprinkle with poppyseeds and Chill and serve over a bed of gula ce. nge Fennel Salad lb fennel.... strawberries.. Misc. You could use cinnamon with the ap u wish. the more volume) once blended switch to whip for a bit. mp Cocktail Sauce mato paste se radish lic in quantities to taste tard Steak Sauce g (3. Drizzle with olive oil and vinegar. grapefruit..some water more water..blend up either an apple.
wberry White balsamic vinaigrette ee 2-3 large strawberries cup white balsamic vinegar (or any other white vinegar. nge Ginger Dressing 1 cup white wine or champagne vinegar sps minced or grated ginger sp garlic e of one orange all into a mason jar and let sit for at least 8 hours before use so that the flavors can meld. Sometimes.like white wine or champagne) ablespoon miced garlic cket stevia all ingredients together and shake vigorously. ed diced seeded cucumbers c chopped cilantro mall serrano pepper diced ganic lime juiced all together and serve with ground turkey/chicken/beef in a lettuce leaf. chup ± no sugar nces tomato paste blespoons apple cider vinegar blespoon lemon juice easpoon celery salt easpoon paprika easpoon mustard powder h of nutmeg and clove h of black pepper .easpoon dry mustard easpoon cummin e of one lemon ablespoons apple cider vinegar cket stevia in blender and puree enjoy on veggies or salads. umber Salsa d with ground turkey lettuce wraps. I s thin slices of the orange cut in half to put into the jar as well and then juice the rest.
Use as a marinade for chicken or beef or table condiment. Add additional lemon jui gar or a little water until desired consistency is reached. amic Vinaigrette cup dark balsamic vinegar 3/4 cup white balsamic vinegar oves roasted garlic h the roasted garlic into a paste. chopped medium red onion. Add the lime juice. and oil. salt. juiced blespoons white vinegar cup broth mortar and pestle or bowl. Add tomato paste and mix thoroughly. minced rge handful fresh cilantro leaves. o rlic cloves. and pepper to make a past the paste in a glass jar or plastic container. jalapeno. This can ed immediately. finely chopped her salt and freshly ground black pepper mes. d: approximately 1 1/4 cups De Gallo ne-ripe tomatoes. almic Vinigarette cup organic balsalmic vinegar cup organic apple cider vinegar sp of water p of prepared mustard sp of lemon juice (original recipe calls for orange juice) mbine. minced apeno. vinegar.easpoon onion powder easpoon garlic powder ia to taste olve spices in vinegar and lemon juice. chopped . orange juice. Shake it u ly well to combine. mash together the garlic. cilantro. juiced ange. Put in Mason jar with the dark and white balsamic vinegars.
I also like smoky paprika a titute blespoons fresh lime juice aspoons ground allspice y leaves oves garlic. minced ndful fresh cilantro leaves. allspice. browning and seasoning sauce. crumbled aspoon ground cinnamon he bowl of a food processor. sliced rrano chile. Cook Low Carb Bourbon Barbecue Sauce Recipe unces no-sugar-added tomato sauce nces no-sugar-added tomato paste nces bourbon ( I also like orange juice instead) blespoons white vinegar blespoons liquid smoke (I substitute smoky paprika with a little cumin instead) . minced blespoon salt aspoon sugar substitute teaspoons dried thyme. white and green parts.een onions. the green onions. salt. k aspoon distilled white vinegar ps finely chopped green onions (about 2 bunches) apenos. Toss thoroughly. sugar. chicken or other meat into a plastic bag. chopped rlic cloves. Make sure chicken is coated. thyme and cinnamo cess until smooth. combine all ingredients together. minced me. add jerk sauce to bag. garlic. jalapenos. Let it sit for 15 minutes to and hour to w the flavors to marry. Put into a p then into the refrigerator marinate overnight or about 8 hours. lime juice. stopping to scrape down the sides with a ber spatula as needed. soy e. seeded and minced blespoons soy sauce blespoons browning and seasoning sauce (recommended: Kitchen Bouquet). combine the remaining teaspoon of vinegar. juiced aspoon kosher salt mixing bowl. bay leaves.
then they are ready for to cook up even quicker. t the broth in a large nonstick skillet over medium-high heat. Properly roasted. Toss fennel slices with broth and balsamic vinegar. Microwave to wa re serving. then add d in bunches and keep it moving as it wilts up a bit . Reserve. to your taste rse salt and pepper blespoons red wine or cider vinegar ke sure your greens are very dry before preparing recipe. minced easpoon garlic powder blespoon kosher salt aspoon black pepper aspoon onion powder mbine sauce ingredients in a bowl and whisk well to combine. tossing occasionally to get all sides evenly roasted. Douse the pan with a little vinegar and remove from heat. und Brussels sprouts (optional) .blespoon Worcestershire sauce ablespoon hot sauce cup sugar substitute (the site recommended: Splenda) 1/4 cup brown sugar substitute. nel bulb. Save rest for another day. ed Red Chard blespoons broth mall red onion. Add onions and toss 2 minutes. they sho utty. thinly sliced o 12 cups red chard (2 bunches trimmed and coarsely chopped) ted nutmeg. oast in oven for 40 minutes. optional (the site mmended: Sugar Twin brand) 2 tablespoons red onion. Also. The greens should rema p and crunchy. refrigerated. finely chopped mall clove garlic. wash and chop them when you come in m market.you are just searing it up. to cook off vinegar and serve alloted amount of greens hot. Season th ns with nutmeg and salt and pepper. Wilting them all and searing them up should take no more than 3 to 4 minutes. ssels Sprouts with Lemon-Mustard Sauce not overcook Brussel Sprouts as then they have an unpleasant odor and taste. to taste. sliced amic vinegar ken broth reheat oven to 350.
or until sprouts are slightly crisp and golden brown on the edges. just until the barely tender but still bright n. Serve hot. Serve ediately for best color and taste. but not over-cooked. trimmed and cut into quarters chicken stock balsamic vinegar Parmesan cheese (preferably fresh grated) (optional as your allowed milk for the day) heat oven to 450 F. Trim brussels sprouts.liquid is preferred trick to great Brussels sprouts is in the pre-cooking stage.hly ground pepper cup + 2 tbsp.) Put sprouts in mixing bowl and toss with chicken stock and balsamic vinegar. toss in the sprouts and sprinkle them lightly with salt (optional). Stir and cook for about 1 to 2 minu until they brown slightly on the cut side. er roasting pan with foil if desired. to make them k more quickly. p ory Chicken Soup g chicken breast. Or if you prefer use a bit of broth. (I always grab one and taste it to check. remove any discolored leaves. cubed cups chopped celery (may use tomatoes instead) ps chicken broth (may substitute 1 cup water for 1 cup broth) blespoon minced onion oves garlic. and the brot have mostly evaporated. pou the sprouts. Arrange sprouts in a single layer on roasting pan. W hot. ay a non-stick skillet lightly with oil and heat it over medium-high. Mix the remaining tablespoons of broth. vegetable or chicken broth e of half a lemon (about 2 tablespoons) p. cooked sprouts into mixing bowl and toss with parmesan cheese. and cut into quarters (or halves are small. crushed and sliced . Cook.) They should taste cooked. stirring every minute or so. Then cut the sprouts in from top to bottom (through the stem end). and roast 20 minu ing occasionally. for about 3-5 minutes. prepared mustard p. and heat just until warm throughout. stevia. the pepper and broth and cover. lemon juice. ssels Sprouts in Balsamic brussels sprouts. mustard. Trimming off about 1/8-1/4-inch of the stem e removing any discolored or shriveled leaves will make them much more tender. and stevia.
Salt and pepper to taste. garlic and spices. Sprinkle with chives ley if desired. optional ither broil the allotted tomatoes for 5-10 minutes until the skin blackens or use Muir Glen fire roasted atoes. Add salt and pepper to taste.as a flavor enhancer p each of thyme.and any other italian spice that you like salt and pepper cups of broth . Add chicken and vegetables and simmer on low 20 minutes or more until chicken and celery are tender and fully cooked. Serve hot. add the roasted garlic. When the tomatoes and broth boil. nce off heat. Top with mashed roasted garlic and grissini. Cook until onions are er.to taste d onions. thinly sliced h ted garlic g beef. Add enough broth to cover half the onions. Put tomatoes into a saucepot with enough broth to cover. nch Onion Soup ole onion. basil. oregano. an Wedding Soup tballs (recipe under Beef) pped Spinach. add optional milk. reheat broiler. mato Soup ato. With an immersion blender or regular blender ee the mixture.y leaf easpoon poultry spice blend enne pepper to taste and black pepper to taste ng chicken stock to a boil. Add thinly sliced beef to the onions. Broil fo utes until grissini/garlic mixture starts to brown. Add onion. allowed amount h ted garlic and pepper sp fat free milk. thinly sliced grissini and pepper ut onions into an oven-proof saucepan.allowed amount ced garlic.
Drizzle with olive oil and vinegar. sliced into rounds blespoon red wine vinegar aspoon poppy seeds to taste nches arugula . Cook until onions start to wilt. Gremolata can be made with chopped parsley. nge Fennel Salad lb fennel.1/4 cup of broth to a small soup pot. garlic and about 3tbsp. Stir until liquid is almost cooked off. his can be served with a small helping of gremolata. Bring to a bo for a few minutes. sprinkle with poppyseeds and . so the most it makes is one serving (I love it by the way!!) r blending it up. dd spices and herbs. dried and chopped e the fennel and orange in a large bowl. Add salt and pepper to taste. Add meatballs and rest of broth.rinsed. ts rkling Apple Pie apple amon ia sy bit nutmeg eral water or seltzer in blender and voila. A ach and stir until spinach start to wilt. lemo and minced garlic.dd onions. trimmed and sliced (I like matchstick size) rge oranges with the rinds removed. apple pie in sparkling delight! :) monade er water e of 1 lemon ia to taste nge Julius grams orange (85 calories about 1/2 an orange) ops of Vanilla Stevia nch of ice e seltzer e the Bullet Blender. too. I added more ice and seltzer so it would be nice and full and it was doing this with your grapefruit.
chopped (about 1/2 cup) salt and fresh ground black pepper to taste w shrimp if frozen. tomatoes and cucumbers and i ded. fresh or frozen. peeled and deveined. G Friendly BBQ Sauce trips of fat-free turkey bacon.5 cups) h cilantro. finely chopped (about 1 cup) ablespoons Tabasco or hot sauce (more or less to taste) rge tomatoes. toss in bowl the marinated shrimp mixture. to shrimp the Tabasco. minced or 1/4 teaspoon garlic powder mall can (6 oz) tomato paste an (12 oz) diet (sugar-free) cola . chopped (about 1/2 cup) h parsley. add sea salt and black pepper to taste. If using raw shrimp. about 3/4 cup to 1 cup blespoon fresh garlic. Large shrimp d be cut into smaller chunks (remove tails if doing this) to speed up marinade time. Dressing. peeled and diced into 1/2 inch pieces (about 1. chopped fine (or see substitutions) mall onion. chopped (about 2-3 cups) mbers. cilantro. Return to refrigerator for maybe her 30 minutes to let the flavors infuse the shrimp. garlic. parsley. Combine juices of lemons and limes in a large bowl (not metal) or large Zip gie and add shrimp. shrimp. freshly squeezed.Chill and serve over a bed of gula ce. bring a pot of water to boil and cook the shrimp for a minute o until it turns opaque white and reddish²do not over cook the shrimp as it will be too rubbery in textur se shrimp under cold water. tail-on or off rge lemons. Cover bowl or zip baggie and refrigerate for 30 minutes to marinade.Splenda-sweetened cup sugar-free catsup . ribs and seeds removed. Misc. finely chopped d onion. freshly squeezed. raw or cooked. minced love garlic. minced banel or other mild to medium pepper. ore serving. onion and pepper and toss/mix evenly. about 3/4 cup to 1 cup arge limes. mp Cocktail Sauce mato paste se radish lic in quantities to taste RIMP CEVICHE 2 lbs.
Add onion and cook over medium flame for about 4 minutes. Place on bed of lettuce and sprinkle with salt. onion. or chipotle powder ar free ketchup = 1 tbs of vinegar and sweetener to taste t Salad p strawberries.) or hot sauce. . un Chicken Salad e sliced chicken breast with Cajun seasoning and grill. apples. Mix. sprinkle with splenda or stevia. use any of the following: vinegar. water. boil until soft. peel off outer leaf layer. ican Green Sauce/Salsa en tomatoes. and grapefruit. and any Mexican dish. Absolutely excellent on tacos. Ready in 10 minutes. Balsamic vinegar. and 1 gram of fiber. G Recipe Substitutions ces turkey bacon = liquid smoke or 1 tsp smoked paprika.mustard ablespoon Worcestershire sauce inch ground cloves t sauce to taste cup of water -fry the turkey bacon. cilantro. Throw in blender: green tomatoes. h Kabobs nks of chicken or shrimp for lowest calories. djust flavor at this point. stir in balsamic vinegar salt to taste. kes approx. per and lemon juice. sweetener (liquid works best. e: sweetener will tone down spiciness. cilantro. onion. tomato chunks or cherry tomatoes. Top melba toast. vegetables of yo erence on skewer. but not too long. garlic. 10 servings of 1/4 cup with approx 15 . Cut everything up. blueberries. depending on produ . ba Toast Bruschetta d tomatoes. Allow to simmer for 20-30 minutes. Season with herbs and lemon juice prior to grilling. eggs. plenty of salt. Stir. Add garlic clove an Add the remaining ingredients including the water.30 calories.
minced ablespoon rosemary. bell peppers. fresh. fresh. low-fat gg(s) gg white(s) cup(s) milk. Slice preferred vegetables.cken Stir-fry e chicken prior to cooking. thyme. re are literally hundreds of variations for this and every Mexican Salsa starts here! Can also add burger/sausage. celery Stir fry in soy sauce. Vary the flavor using any of the following. xican Salsa red tomatoes and one chili pepper. cabbage. minced ablespoon parsley. parmesan. sliced love(s) garlic. Sauté the pepper scallions for 6 minutes. sug ntro. . When tomatoes are soft. minced reheat the oven to 350 degrees. diced cup(s) scallion(s) (green onions). Mix with (low fat. red.try braggs amino acids if you're also on ph balance diet! www. Heat the coconut oil in a skillet over medium high heat.garlic. sugar free) fajita seasoning. sauté various bell peppers.red. green beans. pull the skin off. Bake for about 25-40 minutes until the omelet is slightly puff set. Combine the remaining ingredients and pour the egg mixtu op of the toast. ace the toast slices in a large casserole dish. fat-free evaporated ablespoon basil. bell.with onion. Put the tomatoes and chili per in blender with plenty of water and lots of salt. mushrooms.bragg. Add the cooked vegetables. minced slice(s) Melba Toast. etc to make an Italian sauce. gre ow.com uce wraps wn lean ground beef. whole-wheat cup(s) cottage cheese. onion. b Omelets ablespoon Coconut Oil cup(s) pepper(s). fresh. minced easpoon chives. Add the garlic and sauté for 3 more minutes. fresh. Wrap in lettuce leaves. oregano. and orange. onions.
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