Ingredients
- 100 grams of asparagus
- 1-2 cloves of minced garlic
- ½ tsp of parsley
- ¼ tsp of oregano
- salt & pepper to taste
Instructions
- preheat oven to 400.
- Trim asparagus and lay on non-stick aluminum foil.
- Add seasonings.
- Wrap all end of foil making a sealed pocket.
- Roast for 15-20 minutes.
Ingredients
- 1 Vidalia Onion (med. sized)
- Sea Salt
- Pepper
Instructions
- Remove the outer layers and roots from onion. Wrap in foil.
- Bake in Preheated oven at 350 degrees for at least one hour.
- Remove from foil and season with salt and pepper to taste.
Servings = 1 vegetable
Instructions
- Rinse asparagus and cut off the firm stem, usually two to three inches from the bottom where it breaks if you bend it
- Cut asparagus in half so the spears are easier to eat
- Throw into a steamer bag with the juice of one lemon and freshly cracked pepper
- Steam and let cool down a little
- Add salt to taste
Ingredients
- Tomato
- Cilantro
- Garlic
- Red Onion
- Jalepeno or Serrano pepper
- Salt
- Coriander
Instructions
- Dice one tomato into tiny cubes
- Chop small handful of cilantro leaves into small shreds
- Crush and dice one clove of garlic
- Dice ¼ of a red onion
- Chop one jalepeno or Serrano pepper in half, remove seeds and stem and dice half of the pepper into tiny pieces
- Combine tomato, onion, garlic, cilantro, and diced pepper in bowl and squeeze in the juice of one lime
- Season with salt and a dash of coriander
- May be eaten over grilled chicken or white fish, or over toast
Ingredients
- 1 bunch of fresh kale, chopped
- 1/4 chopped onion
- 2 minced garlic cloves
- 1 cup water
- Braggs liquid aminos
- salt & pepper
Instructions
- Place kale, onion, garlic, water and salt/pepper in a large pan.
- Bring to a boil.
- Cover and simmer for about 20 minutes (until kale is tender).
- Sprinkle with liquid aminos.
Phase 2
Ingredients
- ½ bag of baby spinach
- 1 clove of minced garlic
- 4 Tbsp. of chicken bouillon Base
Instructions
- Saute garlic in 1 Tbsp. of chicken base or water
Ingredients
- 2 tablespoons paprika
- 1 tablespoon granulated sugar substitute
- 1 tablespoon ground cumin
- 1 tablespoon black pepper
- 1 tablespoon chili powder
Instructions
- Mix; store in an air-tight container/zip lock bag.
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon Hungarian paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground pepper
Instructions
- Combine all ingredients and store in an airtight container
Ingredients
- 1 tablespoon tumeric
- 1 tablespoon coriander
- 2 teaspoons paprika
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon celery seed
- 1/2 teaspoon cayenne
Instructions
- Mix all ingredients and store in an air-tight container
Ingredients
- 1/4 teaspoon chipotle seasoning
- 1/8 teaspoon paprika
- 1/8 teaspoon cinnamon
- 2 packets of stevia
Instructions
- Mix all ingredients together and store in an air-tight container