Lemon Oregano Whitefish Packet w/ Asparagus

• 140g whitefish
• asparagus (allowed amount)
• juice of one lemon
• 1 t oregano
• salt/pepper 

1. Preheat the oven to 400F.
2. Snap off woody ends of asparagus and discard.
3. Tear off a large sheet of non-stick aluminum foil.
4. In the center of this sheet, place asparagus spears and sprinkle with salt/pepper.
5. Place whitefish on top of asparagus.
6. In small bowl, combine lemon juice & oregano, and pour over fish.
7. Fold up edges and completely seal packet on all sides.
8. Bake 10-20 mins, until fish flakes.
9. Serve.

Green Onion Soup

• 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 

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

Radish Salad

• radishes, sliced (allowed amount)
• lemon juice
• 1 T dehydrated minced onion
• 1 T parsley
• 1-2 t liquid aminos
• salt/pepper (to taste)

1. In bowl, combine all ingredients and refrigerate 30 mins to 1 hr before serving.

Lemon Ginger Asparagus

• asparagus (allowed amount)
• 1/2 c water
• 1/2 T fresh minced ginger root
• 3 cloves minced garlic
• lemon zest
• black pepper 

1. Preheat pan over MED heat.
2. Snap off woody ends of asparagus spears & discard.
3. Snap spears into 2-3 pieces.
4. Add garlic & ginger to the pan & cook for 2-3 mins.
5. Add asparagus & water. Bring to a boil for 5 mins.
6. Remove asparagus and top with lemon rind & pepper.
7. Serve.

Lemon Pepper Fish

• 140g whitefish
• juice of half lemon
• 1-3 cloves minced garlic
• 1/2 t black pepper
• 1/4 t salt
• 1/4 t cumin powder
• 1/8 t turmeric  

1. Place fish in small bowl. Add garlic, black pepper, salt, cumin, and turmeric. Ensure to coat both sides.
2. Cover & marinate at least 1 hour in refrigerator.
3. Preheat oven to 400.
4. Place the fish in a non-stick baking dish, & cover with the marinade.
5. Bake 10-20 minutes depending on thickness, until fish easily flakes.
6. Squeeze with lemon juice.
7. Serve.

Chile Chicken

• 140g chicken
• 1 T red chile paste/sambal oelek
• 1 T ACV
• 3 cloves minced garlic
• 1 t oregano
• 1/2 t cumin
• 1/2 t granulated sugar substitute
• salt
• crushed red pepper (optional) 

1. In ziplock bag, add all ingredients except chicken. Mix.
2. Sprinkle chicken with salt and add the chicken to bag. Seal & shake to coat.
3. Place in refrigerator to marinate at least 1 hr.
4. Cook chicken on George Foreman or under broiler until done.
5. Top with crushed red pepper (optional) and serve.
   
   TIP: This tastes great served fresh from the grill with a veggie, or even shredded in tomato soup.

Cinnamon Curry Chicken Soup

• 140g chicken - cubed
• diced onion (allowed amount)
• 2 c broth
• 3 cloves minced garlic
• 1/2 t curry powder
• 1/4 t cinnamon
• 1/4 t pumpkin pie spice
• salt/black pepper to taste 

1. In saucepan, combine all ingredients.
2. Bring to a boil.
3. Reduce heat, cover, and simmer 45 mins.
   
   TIP: The chicken can go straight from the freezer to the saucepan or crockpot on this one. If frozen, I place the breast in whole, and then when the soup is finished, I cube or shred the chicken. Very flavorful!

Lemon Chicken Soup

• 140g cooked chicken breast (diced or shredded)
• chopped spinach (allowed amount)
• 2-3 c broth
• Juice of 1 lemon
• 1 t thyme
• sea salt to taste
• ground white pepper to taste 

1. Preheat saucepan over MED heat.
2. Combine all ingredients.
3. Bring to a boil, then simmer 20 mins.
4. Serve.
   
   TIP: This is an easy way to use up that boiled chicken you used to make your broth. You can even make this in the crockpot using uncooked or frozen chicken cut into cubes.

Orange Ginger Chicken

• 140g chicken - cut into chunks
• black pepper
• orange - cut in 1/4s
• 2-3 cloves minced garlic
• 1 T fresh ginger root (about 1/2"-1" long piece, peeled & minced)
• 1/2 t basil
• juice of half lemon 

1. Preheat pan over MED heat.
2. Sprinkle chicken with pepper.
3. Add chicken to pan and stir fry until brown on all sides, about 5-10 mins.
4. Add garlic and cook for 1 min.
5. Squeeze juice of orange quarters over chicken.
6. Peel & separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir well.
7. Cover and simmer for about 20-30 mins.