Cole Slaw

Instructions

1. Mix together all ingredients
2. Chill for 1 hour
3. Serve.

Curried Cauliflower

Instructions

1. Steam cauliflower, until crisp-tender.
2. Heat a medium saucepan over medium heat.
3. Add onions and chicken broth
4. Cook and stir until onions are just tender.
5. Stir in curry powder, red pepper flakes, and salt to taste.
6. Remove from heat, add cauliflower, and toss well to coat.
   
   Makes 4 servings of 1 cup each
   Calories: 35 per serving, Fat: 0g.

Lemon Garlic Broccoli

Instructions

1. Steam broccoli over medium-high heat until tender.
2. Meanwhile; in a serving bowl, combine lemon juice, salt, pepper, and garlic.
3. Add broccoli.
4. Toss to coat and serve immediately.
   
   Makes 4 servings of 1 cup each
   Calories: 37per serving, Fat: 0g.

Broccoli Salad w/ Sweet Vinaigrette

Instructions

1. In a large plastic bowl, whisk together the orange juice, yogurt, mustard and Stevia.
2. Add the broccoli and onion, toss to coat.
3. Cover and refrigerate for at least 1 hour or up to 1 day before serving.
4. Makes 4 servings of 2 cups each
5. Calories: 92 per serving, Fat; 0g.

Ginger Tomato Salad

Ingredients

Instructions

1. In a small bowl, whisk together rice vinegar, ginger, Stevia, and salt.
2. Add tomatoes and onion.
3. Toss gently to coat.
4. Cover and chill for 1-4 hours.
5. Eat as is or serve over fresh cut greens.
6. Makes 4 servings of ½ cup each
7. Calories: 25, Fat: 0g.

Cucumber Apple Mint Salad

Instructions

1. In a medium bowl, combine cucumber, apple, yogurt, lemon juice, and mint.
2. Stir well to mix.
3. Add salt and pepper to taste.
4. Chill until serving.
5. Makes 4 servings of 3/4 cup each
6. Calories: 32, Fat: Trace

Onion Rings

Instructions

1. Preheat the oven to 450 degrees.
2. In a bowl combine the milk, cayenne pepper, salt, pepper and mix together.
3. Grind grissini in food processor until it is a powder. (I use my coffee grinder.)
4. Put grissini in a separate small bowl.
5. Place rings in batter bowl and toss to coat fully (it’s best to use your hands here to ensure you coat each ring).
6. Let sit in batter 2-3 mins then toss again.
7. Dip each ring into the grissini powder by hand. I find it works best to do these one at a time, rolling the ring in the grissini coating instead of tossing or shaking it on.
8. Place on cookie sheet lined with non-stick aluminum foil.
9. Cook 6-7 mins.
10. Then flip, cooking an additional 6-7 mins.
11. Serve immediately.

Green Onion Soup

Ingredients

• green onions (allowed amount)
• 2 c vegetable broth
• 1-2 t liquid aminos
• 1 t parsley
• 1 t zsweet
• 1/2 t paprika
• 1/2 t salt
• 1/2 t dill
• 1/2 t thyme
• 1/8 t cayenne or red pepper flakes
• 1/8 t celery seed

Instructions

1. Briefly steam the green onions until tender.
2. Preheat saucepan over MED heat.
3. Chop steamed green onions.
4. In a saucepan, sauté the green onions in a bit of vegetable broth for a couple of minutes, then add the parsley, sweet, paprika, salt, dill, thyme, celery seed, and cayenne.
5. Sauté 1-2 mins more.
6. Add remaining vegetable broth, reduce heat, cover and simmer 20-30 mins.

French Onion Soup

Instructions

1. Put onions into an oven-proof saucepan.
2. Add enough broth to cover half the onions.
3. Cook until onions are tender. Salt and pepper to taste.
4. Preheat broiler.
5. Add thinly sliced beef to the onions.
6. Top with mashed roasted garlic and grissini.
7. Broil for 5 minutes until grissini/garlic mixture starts to brown.

Curried Shrimp & Tomato Soup

Instructions

1. Heat spices & minced garlic in a saute pan just a little.
2. Splash a little chicken stock into the pan & mix with the spices.
3. Add chopped tomatoes and cook down a bit.
4. Can splash a little more chicken stock in at this point (I use approximately 1/2 cup chicken stock total).
5. Allow to simmer so the tomatoes break apart and cook down.
6. Add the shrimp and simmer until shrimp is hot.