Frittata with Spinach, Leeks & Tomato
- 8 large eggs
- 2 cups egg whites
- 1/4 cup almond milk
- 1/2 teaspoon lemon juice
- 1 cup chopped leeks
- 1 cup chopped spinach
- 1/4 cup chopped tomato
- 1/8 teaspoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- Preheat oven to 375°.
- In a large mixing bowl, whisk together eggs, egg whites, almond milk and lemon juice.
- Heat olive oil in a large sautée pan over medium-high heat. Sautée leeks and spinach until tender and season with salt and pepper.
- Add sautéed vegetables and tomatoes to egg mixture and stir until combined. Pour mixture into a 9" cake pan.
- Bake frittata in oven until eggs are cooked, about 20-30 minutes. Remove from oven, let cool briefly and cut into 8 pieces.
Makes 8 servings, each containing approximately:
- 180 calories
- 7 gm. carbohydrate
- 5 gm. fat
- 219 mg. cholesterol
- 20 gm. protein
- 420 mg. sodium
- 1 gm. fiber
Shrimp with Citrus Marinade and Spinach Salad
- 1/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1/3 cup fresh lime juice
- 1 tablespoon xylitol or Organic Zero
- 1/4 cup diced greens onions
- 2 tablespoons minced fresh ginger
- 1/2 cup chopped cilantro
- Pinch sea salt
- Pinch freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 pound large shrimp
- 4 cups spinach
- 1/4 cup Strawberries
- 1/4 cup Raspberries
- In a shallow glass baking dish, combine all juices, xylitol or Organic Zero, onions, ginger, cilantro, salt and pepper. Add shrimp and marinate for 1 hour in refrigerator.
- Wash and tear spinach into bite-sized pieces.
- Preheat grill or broiler.
- Remove shrimp from marinade. In a medium saucepan, bring leftover marinade to a boil over high heat. Reduce heat and simmer for 10 minutes. Cool.
- Grill or broil shrimp 1 to 2 minutes on each side.
- Toss spinach with cooled marinade. Divide into 4 large serving bowls. Garnish each bowl with 1 tablespoon each of sliced strawberries and raspberries and top with 4 ounces of cooked shrimp.
Makes 4 servings, each containing approximately:
- 220 calories
- 24 gm. carbohydrate
- 5 gm. fat
- 129 mg. cholesterol
- 20 gm. protein
- 198 mg. sodium
- 3 gm. fiber
Marinated Chicken with Tropical Salsa
- Chicken Breast 4
- 1/2 cup Pineapple Juice
- 1/4 cup sesame oil
- 2 Tablespoons Coconut Liquid Amino's
- 2 Teaspoons Dry Musturd
- 1 Tablespoon fresh minced ginger
- 1 Tablespoon Xylitol
- 1 1/2 teaspoons chopped fresh mint
- 1 1/2 teaspoons Chinese 5-spice powder
Marinate overnight then roast in oven at 375 degrees until internal temperature reaches 160 degrees.
- 1/4 cup peeled diced pineapple
- 1/4 cup diced papaya
- 1/4 cup diced mango
- 1/4 cup diced avocado
- 1/4 cup diced red onion
- 1 tablespoon chopped mint
- 3 tablespoons passion fruit puree
- 1/2 cup macadamia nuts
- juice of a lime
Pineapple Brown Rice
- 2 cups brown rice
- 1 cup pineapple juice
- 1 cup coconut milk
- 3 cups chicken stock
- 2 tablespoons fresh ginger
- 2 tablespoons garlic
- 2 tablespoons lemongrass
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