Wednesday, October 24, 2007

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.

  • Monday, October 22, 2007

    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.

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