Veggies and Fish Bake

Serving: 4

Difficulty: 3

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Ingredients:

  • Cod fillets
  • Tomatoes
  • Garlic cloves
  • Shallot
  • 1 celery stalk
  • 1 tsps. fennel seeds
  • 1 cup vegetable stock
  • Salt
  • Black Pepper

Preparation:

1. Slice the tomatoes, shallot, and celery stem. Crush the garlic.

2. Arrange the tomatoes and fish fillets in a deep baking dish.

3. Combine the other ingredients and season to taste with salt and pepper.

4. Cook for 20 minutes in a 350°F preheated oven.

5. Present the food either warm or cold.

Nutrition:

Calories: 299.1 kcal; Protein: 64.2 g; Fat: 3.28 g; Carbs: 2.01 g.

Beef with Mushrooms

Serving: 4

Difficulty: 5

Preparation Time: 5 minutes

Cooking Time: 8 hours

Ingredients:

  • 2 pounds’ beef
  • ¼ cup balsamic vinegar
  • 2 cups of beef stock
  • 1 tbsps. ginger
  • Juice of ½ lemon
  • 1 cup brown mushrooms.
  • Sea salt
  • Black pepper
  • 1 tsps. ground cinnamon

Preparation:

1. Beef should be cut into strips.

2. Ginger should be peeled and grated.

3. Slice the mushrooms, third.

4. In your slow cooker, combine all the ingredients. Cover and cook on low for 8 hours.

5. Distribute the food among the dishes and serve.

Nutrition:

Calories: 445.9 kcal; Protein: 70.8 g; Fat: 14.5 g; Carbs: 2.9 g.

Wasabi Tuna Asian Salad

Serving: 1

Difficulty: 1

Preparation Time: 30 minutes.

Cooking Time: 10 minutes.

Ingredients:

  • 1 tsps. lime juice
  • Non-stick cooking spray
  • A dash of salt and pepper
  • 1 tsps. wasabi paste
  • 1 tsps. olive oil
  • ½ cup chopped or shredded cucumbers
  • 1 cup bok choy stalks
  • 6 oz. raw tuna steak

Preparation:

For the Fish:

1. Preheat your skillet to medium heat. Mix your wasabi and lime juice; coat the tuna steaks.

2. Use a non-stick cooking spray on your skillet for 10 seconds.

3. Put your tuna steaks on the skillet and cook over medium heat until you get the desired doneness.

For the Salad:

1. Slice the cucumber into match-stick tiny sizes. Cut the bok choy into minute pieces. Toss gently with pepper, salt, and olive oil if you want.

Nutrition:

Calories: 380; Fiber: 1 g; Cholesterol: 115 mg; Saturated fat: 2 g; Protein: 61 g.

Cheesy Cauliflower Soup

Serving: 1

Difficulty: 4

Preparation Time: 15 minutes

Cooking Time: 1 hour

Ingredients:

  • 1 tbsps. minced scallion
  • Bacon, cooked and drained
  • Guar or xanthan (optional)
  • ½ cups of shredded cheddar cheese
  • 1 ½ cups of carb countdown dairy beverage or half-and-half
  • 1 tsps. white vinegar
  • 1 tsps. salt
  • 720 ml chicken broth
  • 1 tbsps. grated carrot
  • 20 g. finely chopped celery
  • 1 tbsps. finely chopped onion
  • 600 g. cauliflower, diced small

Preparation:

1. In a big, heavy-bottomed pan, place the cauliflower, onion, scallion, celery, and carrot. Add the broth, salt and vinegar to the chicken; bring it to a simmer and cook for about 30 to 45 minutes.

2. Stir in the carb countdown or half-and-half and then whisk in the cheese a bit at a time before adding more, allowing each additional time to melt. With guar or xanthan, thicken it a bit if you think it needs it.

3. Cover each serving with slightly crumbled bacon and hazelnuts.

Nutrition:

Calories: 270; Fat: 10 g; Protein: 10 g; Carbs: 10 g.

Egg Drop Soup

Serving: 1

Difficulty: 1

Preparation Time: 10 minutes.

Cooking Time: 10 minutes.

Ingredients:

  • 3 large eggs
  • 2 scallion, sliced
  • ½ tsps. grated fresh ginger
  • 1 tbsps. rice vinegar
  • 1 tbsps. soy sauce
  • ¼ tsps. guar (optional)
  • 1 quart chicken broth

Preparation:

1. Put 1 cup or so of the chicken broth in your processor, turn it on medium and add the guar (if using). Let it mix for a moment and then put it in a big saucepan with the rest of the broth. (If you’re not using the guar, then put all the liquid directly in a saucepan.)

2. Put in the rice vinegar, soy sauce, ginger, and scallion. Heat over medium-high fire and let it boil for 5 to 10 minutes to let the flavors mix.

3. Beat the eggs in a glass mixing cup or small pitcher—something with a pouring edge. Using a fork to stir the soup surface in a gradual circle and pour in about ¼ of the eggs, stirring while cooking and turning them into shreds (which can occur almost instantly). Do three more times, using up half the egg.

Nutrition:

Calories: 270; Fat: 10 g; Protein: 10 g; Carbs: 10 g.