DETOX RECIPES
Please watch the Video: Truth about sugar in food
You'll be surprised at how free you can be with taste. This program is easy and rewarding, just read the testimonials to find out what others have said about their fat loss and detox efforts on my program.
Many more GREAT tasting recipe ideas come when you purchase this program.
Chilled Cucumber-Red Onion Salad
INGREDIENTS:
- 1 large cucumber
- Vinaigrette dressing
- 1/8 to 1/4 medium red onion, thinly sliced
- 1 tablespoon chopped fresh dill or mint
- 1 plum tomato, thinly sliced, or 3-4 cherry tomatoes, halved
PREPARATION:
Peel the cucumbers, if desired, and thinly slice them. Place the slices in a salad bowl, along with the red onion and tomato. Sprinkle the dill or mint over the salad, then drizzle with the salad dressing and toss well. Cover the bowl and chill in the refrigerator for several hours for best taste.
Serves 2. Recipe can be doubled or tripled.
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Roasted Chicken with Herbs
So easy and so fast. Serve with a vegetable or salad.
INGREDIENTS:
- 3 pounds broiler chicken, uncooked 1 Tbsp fresh sage (1 tsp dried)
- 3 cloves garlic, minced ½ tsp sea salt
- 1 Tbsp fresh thyme leaves (or 1 tsp dried) ½ tsp freshly ground pepper
- 1 Tbsp fresh rosemary leaves (or 1 tsp dried)
PREPARATION:
Preheat oven to 350°F (175°C). If using fresh herbs, remove leaves with stems and chop. Combine minced garlic, thyme, rosemary, sage, salt and pepper in a small bowl. Wash chicken under cold water, trim excess fat and pat dry with paper towels. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin. Place chicken in a shallow roasting pan coated with olive oil. Bake for about one hour. Cover loosely with cloth and let stand for 5–10 minutes before carving. Discard skin, carve and serve.
Calories: 337; Total Fat: 23g; Protein: 29g; Carbohydrate: 1g
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Grilled Salmon Pepper Steaks
INGREDIENTS:
- 6 (6-ounce) salmon steaks
- 1/4 teaspoon salt
- 2/3 cup rice vinegar
- 1/8 teaspoon pepper
- 2 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 2 tablespoons Dijon mustard
- olive oil
- 1 tablespoon dark sesame oil
- 1/4 teaspoon arrowroot
PREPARATION:
Sprinkle cracked pepper evenly over both sides of each salmon steak, and place steaks in a 13 x 9-inch baking dish. Combine vinegar and next 6 ingredients (vinegar through garlic) in a small bowl; stir well. Pour vinegar mixture over steaks; cover and marinate in refrigerator 1 hour, turning steaks occasionally.
Prepare grill. Remove steaks from dish, reserving marinade. Place steaks on grill rack coated with olive oil, and grill 5 minutes on each side, basting frequently with half of reserved marinade. Combine remaining half of marinade and arrowroot in a small saucepan; bring to a boil and cook 1-minute or until thickened, stirring constantly with a wire whisk. Spoon about 1-tablespoon sauce over each steak. Makes 6 servings.
Calories 280 (48% from fat); fat 14.9g; protein 30.6g; carb 3.8g
