DINNER
Salmon or Cod Garlic Infusion
Ingredients:
(All Items Organic)
2 cloves of garlic sliced
2 circle slices of purple onion
1 tablespoon of black pepper
1 tea spoon of Cheyenne pepper or pajoray pepper
1/2 cup of low sodium vegetable broth
1 tablespooons of low sodium, wheat free Tamarhie sauce
1 tablespoon of olive oil
1 teaspoon of Um (Bosi) Plum vinegar
1 lemon
2 leafs of kale
2 cups of asparagus
2 pieces of Wild Alaskan Salmon
Small round baking pan
Directions:
Pre-heat oven to 425
Line baking pan with 1 teaspoon of olive oil
Take 2 salmons and rub in olive oil
Slice open salmon in 5 areas for pieces of garlic
Add Tamarhie sauce to salmon
Add black pepper and Cheyenne pepper
Add sliced onion to top of salmon
Pour in vegetable broth in pan around seasoned salmon
Cover with foil
Cook for 15-20 min.
Remove foil and remove onions and place on foil
Slice salmon down middle but not in half
Pour on half of teaspoon (couple drops) of Um Plum vinegar on each salmon
Return onions
Squeeze half lemon on each salmon
Serve salmon over 1 cup of raw asparagus and 1 leaf of kale minus the stem
Drizzle 1 tablespoon of vegetable broth over veggies
Boneless Organic Chicken and Vegetables
serving size 1-1.5
Ingredients:
1 skinless, boneless, organic, free range chicken breast
2 tablespoons of organic olive oil
2 large cloves of organic garlic
3 tablespoons of low sodium wheat free organic tamari
1 tablespoon of organic black crush peppercorns
2 cups of organic red cabbage
3 cups of organic spinach
2 cups of organic broccoli
.5 cup of angle sliced organic celery
.5 cup of angle sliced organic carrots
Directions:
1.) sauté chicken in oil-add garlic and wheat free tamari (med. heat)
brown 1 side of chicken for 2 min. and flip – sprinkle half of pepper on top
flip chicken after 2 min. and add pepper to other side.
cover for 5 min.
flip chicken and cover for 5 min.
2.) flip chicken, cover and lower heat to low for 10 min.
boil water in a separate pan.
add red cabbage, celery and spinach in a large bowl.
3.) flip chicken, add 1 tea spoon of water, cover for 7-10 min. (still low heat) (7 min. if small chicken-10 if large chicken breast)
-add carrots to boiling water for 3 min.
-remove and carrots and add to bowl.
-add broccoli in boiling water for 3 min.
-remove and add broccoli to bowl.
-cover.
4.) pull chicken breast apart with 2 forks. drag it along the sauce. remove chicken from pan set on a plate, cover. add 1/4 cup of water to pan. increase heat to light boil and stir the sauce in the pan and then drizzle over veggies in bowl. drizzle in half. toss veggies and drizzle the rest. add chicken! toss.
5.) enjoy! with a nice cup of twig tea or .5 cup of red wine.
Serving Suggestion:
Have one cup of red wine and half cup of apple juice with meal for a great flavor combo!!!!
For desert, have a cup of twig tea. IF your cardio and weight training is up to par, and it’s 3-4 hours before you go to bed, enjoy your tea with a piece of dark chocolate.
Allow 10-20 min. between meal and desert, consider practicing posture exercises in the interim.