Lemon Oregano Whitefish Packet w/ Asparagus

100g 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.

I Shouldn't Have A V8

tomato (allowed amount)

juice of half lemon

1 t fresh cilantro, minced

1/2 t zsweet (to taste)

1/4-1/2 t garlic paste (to taste) or 1 clove minced

1/4 t cumin

1/4 t sugar-free worcestershire

1/8 t celery seed

salt/pepper (to taste)

tabasco (to taste)

1. In blender, combine all ingredients and puree until reaches desired consistency.
   
2. Place in refrigerator until chilled or serve over ice.
   

TIP: Depending on the amount of tomato used, you may need to vary most of these amounts according to taste.

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.

Steamed Cabbage

cabbage (allowed amount)

juice of half lemon

1/2 t spicy mustard

salt/pepper (to taste)

1. Place cabbage in steamer. Cover and steam 5-10 mins, until slightly tender.
   
2. In small bowl, combine spicy mustard and lemon juice.
   
3. Place cabbage in bowl. Add lemon/mustard mix and toss.
   
4. Sprinkle with salt/pepper.
   
5. Serve immediately.

TIP: If you have no steamer available, simply place & cover a strainer/colander over a pot of boiling water.

Lemon Pepper Fish

100g 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.