Asian Lime Whitefish

• 100g whitefish of your choice
• 1 1/2 t liquid aminos
• 1/4 t grated fresh ginger
• lime wedge(s)
• sea salt & pepper

1. In a small shallow bowl, mix together the marinade of lime juice (from lime wedge or two - I'll use up to half of lime), liquid aminos, and grated ginger. 
2. Place the fish in the bowl and coat both sides with marinade and desired amount of sea salt and pepper. 
3. Cover with saran wrap. Place in the fridge for about 30 minutes.
4. Preheat non-stick pan over med-high. Pour marinade & fish into pan. Cook about 3-6 mins each side, depending on the thickness of the fish, until browned or done to preference.
5. Serve immediately.

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.