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Breakfast

Frittata with Spinach, Leeks & Tomato

Ingredients

• 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

Instructions

1. Preheat oven to 375°.
2. In a large mixing bowl, whisk together eggs, egg whites, almond milk and lemon juice.
3. Heat olive oil in a large sautée pan over medium-high heat. Sautée leeks and spinach until tender and season with salt and pepper.
4. Add sautéed vegetables and tomatoes to egg mixture and stir until combined. Pour mixture into a 9" cake pan.
5. Bake frittata in oven until eggs are cooked, about 20-30 minutes. Remove from oven, let cool briefly and cut into 8 pieces.

Serving Information

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

Lunch

Shrimp with Citrus Marinade and Spinach Salad

Ingredients

• 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

Instructions

1. 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.
2. Wash and tear spinach into bite-sized pieces.
3. Preheat grill or broiler.
4. 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.
5. Grill or broil shrimp 1 to 2 minutes on each side.
6. 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.

Serving Information

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

Dinner

Marinated Chicken with Tropical Salsa

Ingredients

• 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.

Tropical Salsa

• 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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