Roasted Steak and Onions – 100 grams of flank steak seasoned, in a medium sized skillet, brown your steak on both sides to seal in the juices before putting in a preheated oven set to broil. Add one small sliced onion and a splash of water to the skillet and sauté the onions to desired doneness.
Chicken Apple Wraps – 100 grams diced cooked chicken cooked with a dash of pepper, salt, and smoked paprika, 1 small apple diced, sprinkle with 2 tablespoons of lemon juice, 1/8 teaspoon cinnamon, 1/8 teaspoon cardamom, and a sprinkling of stevia.
Whitefish Taco Wraps – 100 grams of whitefish, ¼ c. water, 1 tsp. apple cider vinegar, 1 clove crushed garlic, ¼ teaspoon ground cumin, ½ teaspoon chili powder, dash of salt, season with cracked black pepper to taste. Bake fish with juice from half a lemon; add the spices until evenly coated. Bake at 350 until fluids run clear. Once the fish has been removed from the baking dish use a fork to lightly break up the fish, spoon into iceberg lettuce leaves and enjoy!
Roast Tomato Slices – 1 tomato per serving, 1 clove crushed garlic, 1 sprig rosemary chopped garlic salt. Slice tomatoes into thin slices, spread out on parchment paper lined cookie sheet, sprinkle with garlic salt and chopped rosemary. Place the garlic between the slices. Roast for 6 hours at 200 degrees.
Cucumber Dill Salad – 1 medium cucumber sliced and quartered, 1 tablespoon vinegar, 1 teaspoon dill, black pepper and stevia to taste. Mix vinegar, stevia and dill, pour over cucumbers and stir. Pepper to taste.
Oven Roasted Asparagus – 1 bunch of asparagus. 3 tablespoons water, 1 clove minced garlic, 1 teaspoon salt, 1 tablespoon lemon juice, black pepper to taste. Preheat oven to 425 F, toss asparagus in water and lemon juice to coat, sprinkle with dry ingredients, arrange on a baking sheet in a single layer and bake for 12-15 minutes until desired tenderness is reached.