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FAJITA STYLE CHICKEN W/ TOMATO SALSA
See CHICKEN


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FISH

BAKED FISH

Ingredients:
Fish of your choice
Sea salt
Black Pepper
Lemon juice
(optional) Garlic Powder
Chopped Onion
Paprika
Directions:
Heat oven to 400 degrees, Cut fish into 100 gram pieces. Arrange fish in ungreased baking or casserole dish (I use a glass one). Place fish in dish and squeeze lemon juice onto fish then sprinkle the sea salt, black pepper, paprika and garlic powder. Put the chopped onion on and around the fish. Bake uncovered until fish flakes very easily with fork and is opaque in center. 25 to 30 minutes.  -by Jennifer Hogge

BAKED FISH WITH SPINACH

Tilapia or any white fish on the protocol-cut into 100g filets.
Spinach-baby spinach is less bitter
Creole Seasoning
Salt
Pepper
Lemon

Preparation:
Put spinach in 9”x13” baking dish. If necessary to make the spinach fit into the baking dish, steam or saute the spinach for a minute or two to wilt slightly. Add a few tablespoons of water to the spinach to coat the bottom of the dish. Sprinkle spinach with salt and pepper and onion powder. Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach. Squeeze lemon over the top of the filets. Cover the baking dish with foil and bake at 350° for 20 to 25 minutes, or until fish flakes easily with a fork.  -by Debbie



BAKED SHRIMP
- 100 grams of Shrimp (shells and veins removed)
- 1 Melba Toast
- Juice of half a lemon
- Garlic Juice or finely diced garlic
- Other seasonings to taste

Rinse your shrimp and lay it out in a baking dish. Mix the juice of the lemon and the garlic juice (or diced garlic and you could also use garlic salt but consider that a seasoning so don't mix it with the lemon juice. Drizzle the lemon mixture over the shrimp. Smash your Melba Toast to make bread crumbs (a Magic Bullet works really well for this but I imagine a blender or food processor would
work well also). Mix the bread crumbs with whatever seasonings you desire and sprinkle over the shrimp. Bake at 325º for about 20 minutes and enjoy.   -by Jared


BLACKENED FISH

Take a bunch of fresh parsley (chopped) - you need a LOT, garlic, black pepper, dash of salt, and cayenne pepper.
Heat a cast-iron pan to red-hot (highest heat) - be careful, your whole house will fill with smoke, so turn that smoke-sucker on - now, since you can't use butter or margarine this isn't going to work perfectly, but coat one side of the fish with the chopped parsley and the other spices/garlic and sear it by placing it parsley side down on the red-hot skillet until the parsley turns black. Do the same on the top side and flip it.   - by Rob

BREADED DOVER & PUREED SPINACH

CATFISH

I absolutely love a catfish fillet (or chicken breast) seasoned with salt, pepper, garlic powder, and onion powder with crushed melba toast over the top. Bake it until it's done then turn the broiler on for a few minutes to brown the melba. It tastes just like something
breaded/battered. It is absolutely delicious.    - by Pamela

CHILEAN SEA BASS w/ GARLIC CUCUMBER SALAD

Ingredients
100g Chilean sea bass fillet
100g English cucumber
one clove of garlic
your favorite fish spices (I used cajun)
coarse sea salt
1 tablespoon white vinegar

Directions
I did rub the fish with the spices and baked it in a clay oven dish for 20 minute. I sliced the cucumber very thin (I used the potato peeler to do the slicing) I grated a clove of garlic and added it on top of the cucumber, added sea salt and vinegar and mixed everything together. Served the fish together with the cucumber salad. Absolutely delicious!    -by Liliana

COD PIZZAIOLA
or Fish with roasted cherry tomatoes

Ingredients

- 100 g cod fillet or fish of your choice
- 100 g cherry tomatoes
- 2 cloves of garlic or 1 tsp of powered garlic (optional)
- sea salt to taste
- 2-3 parsley leaves for garnishing
- black pepper
- your favorite fish spices
- 1 tsp soy sauce or Bragg Aminos (optional)

Method

This dish can be prepared in a non stick pan or baked in a tray or casserole dish which works well without oil. I am using a ceramic tray which does not need additional oil/liquids. I like to bake this dish because there is less monitoring of the preparation.

Salt and condiment the fish. Chop the garlic very fine. Cut tomatoes in half and sprinkle with coarse sea salt. Add all ingredients in the pan/baking tray. Add soy sauce or Bragg Aminos. Add 1 ounce of water. Cook in the oven at 350 F for 20-30 minutes until the fish flakes easily and the tomatoes are roasted. Add more salt/spices if necessary. Garnish with parsley.   -By Liliana

Left Over Cod/Cabbage/Yam Noodles

100 grams Wild Cod
100 grams Cabbage (vegetable minimum)
1/3 package Yam Noodles (Shiratiki 16 oz)
1 tsp dried chives
1 TBL Organic Tamari
1/2 tsp Himalayan Salt

Break up cod into small bite size pieces. Set aside
Chop raw cabbage. Set aside
Thoroughly wash yam noodles in cold water. Place in boiling water for one to two minutes. Drain. Chop into small pieces. Set aside.

Heat frying pan. Semi-wilt cabbage. Tiny amounts of water (Tbl at time) may be needed while cabbage cooks to prevent sticking. Once cabbage is slightly softened add cod, noodles, chives, Tamari, and salt.

Using a heat resistant spatula, stir and mix all ingredients until thoroughly heated. Should take a few minutes.

If more seasoning is desired add more Himalayan salt, pepper or Tamari sauce to taste.

CRAB CAKE

Fresh crab, Costco sells this all nice and “deboned” in a small tub.
Parsley
Paprika
Cheyenne pepper
Mustard powder
Lemon
½ grissini bread stick-put in blender to make breadcrumbs

Mix ingredients and heat on a hot not stick skillet until the meat/breadcrumbs start to brown and get toasty.   -by Debbie

COD w/ ROASTED CHERRY TOMATOES

Ingredients

- 100 g cod fillet or fish of your choice
- 100 g cherry tomatoes
- 2 cloves of garlic or 1 tsp of powered garlic (optional)
- sea salt to taste
- 2-3 parsley leaves for garnishing
- black pepper
- your favorite fish spices
- 1 tsp soy sauce or Bragg Aminos (optional)

Method

This dish can be prepared in a non stick pan or baked in a tray or casserole dish which works well without oil. I am using a ceramic tray which does not need additional oil/liquids. I like to bake this dish because there is less monitoring of the preparation.

Salt and condiment the fish.
Chop the garlic very fine.
Cut tomatoes in half and sprinkle with coarse sea salt.

Add all ingredients in the pan/baking tray. Add soy sauce or Bragg Aminos. Add 1 ounce of water.
Cook in the oven at 350 F for 20-30 minutes until the fish flakes easily and the tomatoes are roasted. Add more salt/spices if necessary. Garnish with parsley.    -by Liliana

DILL ALASKAN COD on a BED of BOILED CABBAGE

Marinate 100g. fish in the following:

1 Tbsp Dill weed

2 Tbsp lemon juice

1 Tsp salt

2 Tbsp water

Put marinated fish into ovensafe dish or on cookie sheet.  Cook at 350º for 15-20 min., or until fish flakes with fork.  Meanwhile boil 75g cabbage in small amount of water with:

1 tsp salt,

onion powder,

and garlic powder.

Cook until desired softness.

Drain liquid from cabbage and place on plate with fish on top.

Squeeze desired amount of lemon juice over top and serve.  Enjoy!    - by Angie

DOVER SOLE with BEET GREENS

FISH JERKY

I don't know about you guys, but I hate really fishy tasting fish. So I tried making fish jerky in the oven... turned out so good, my kids, who hate fish, loved it!
So - all I did was cook the fish until it was super dry on 425º.. for the thinner fish, it only takes 15 mins. The thicker ones may take 30 mins or so. Also make sure you marinate the fish beforehand, or at least pour lemon juice and salt on it before cooking. Enjoy!
-by Angie

"FRIED" FISH w COLE SLAW

Ingredients:

100g fish of choice (I used Tilapia, next time I’m trying cod)

Salt & Pepper – to taste

Old Bay Seasoning – pretty liberally, so good on fish

1 Grissini bread stick or Melba toast crushed into crumbs

Make sure to get your fish out of the fridge about 20/30 minutes before you cook it, you want it to be about room temperature, this is the secret to nice and moist baked fish. Preheat oven pretty high, 450ish (my oven is ancient so there’s no telling what mine cooked at). Pat dry with a paper towel. Season to your taste. Press into the crumb mix so that the crumbs stick to the fish. Place fish on a parchment lined baking sheet. Sprinkle on any leftover crumbs and bake until fish is firm and crumbs are golden brown. Serve with a wedge of lemon.    For Cole Slaw - see CABBAGE      -by Melissa

GARLIC DIJON ENCRUSTED HALIBUT

LEMON PEPPERED ALASKAN COD on SPINACH
- by Angie

LEMON PEPPERED COD w GRAPE TOMATO PICO

Prepare fish with the following:

1/8 lemon's juice

lemon pepper all over the top

1 garlic clove thinly sliced and placed on top

salt to desire

splash a little amino acids (optional)

Cook your 100 grams fish on 425º until edges almost brown.

In a bowl mix the following:

180 grams grape tomatoes cut in half

2 Tbsp cilantro minced

1 chive sliced

1 tsp parsley minced

salt to taste

1tsp cumin

1Tbsp chili powder

1Tbsp onion powder

1Tbsp garlic browned

1/8 lemon's juice

cayanne pepper to taste

small slices of jalapeno... remove b4 eating (optional)

splash vinegar mixed with 1-2 drops stevia

let sit for as long as possible... preferably you could make this the day b4 and it would taste even better... the longer it sits the more flavor. Place fish into bowl and garnish with grape tomato pico de gallo. Fish can be cold and will taste even better... Meal best if made day b4. Enjoy!      -by Angie

LOBSTER & CURLY LETTUCE

I did buy the lobster meat at Costco, it comes in a tin, it is already cooked and stored in brine. I only rinsed the meat in water, added condiments and made a salad using curly lettuce    -by Liliana

LOBSTER SAUCE OVER PASTA

Lobster - cut into pieces
Tomatoes - chopped
Fresh or roasted garlic
1/4 tsp basil
1/4 tsp tarragon
Chili flakes (as desired)
dash powdered cloves
Bay leaf

Sautee tomatoes in water with spices until a nice sauce forms. At least a half hour - the longer the better. (add water as needed if sauce gets too thick while cooking). Remove bay leaf and add lobster until cooked through, stirring constantly. Serve lobster sauce over Miracle Noodles. or add 1 tbsp of milk to a less thick sauce and serve as a lobster bisque. Garnish with fresh basil.   -by Janet

PESTO & TOMATO PRAWNS

Prawns (or chicken, if you prefer)
Tomatoes
Fresh Basil, (leaves only)chopped
Juice of 1/2 lemon
2 cloves garlic, minced
Salt
hot sauce (optional)
Miracle Noodles

For the Pesto

Place chopped basil, garlic, salt, lemon and a bit of water into a small food processor and blend well. Taste to see if you need more of
anything. (I added a bit of hot sauce for more flavor) You may not want as much lemon - I liked extra flavor with the shrimp.
Shell and cook the prawns, toss with the pesto, tomatoes, and Miracle Noodles. Voila! Dinner's Done!   -by Janet

PRAWNS & COCKTAIL SAUCE

PRAWN MANCHURIAN

Prawns
tomato, finely chopped
pepper
2 1/2 tbsp Apple Cider Vinegar
2 packets Stevia
1 clove garlic, minced
2 dashes ground cloves (adds to the sweetness, a must for this recipe)
Crushed red chili or chili powder (quantity - the amount you're comfortable with)
2 Tbsp water
Chopped cilantro (optional)
Salt to taste

Simmer all ingredients (except prawns) in small pan. Cook for about 15 minutes until it forms a thick paste. You may need to add more water, sparingly, so the tomatoes turn mushy, but don't burn. Add prawns last for 2 minutes or until cooked.

The sweet/sour/hot flavor of this dish was really good!! Beware the chili flakes - I used way too much and literally broke out in a sweat in the middle of dinner!    -by Janet

SHRIMP - GARLIC AND ASPARAGUS STIR FRY W/ NOODLES

Shrimp-Raw, Peeled, deveined with no tails
Asparagus-break tips off by hand to remove fibrous ends. Slice spears into 3 pieces, on the diagonal.
Miracle Noodles-(rinsed) 1 package for 2 servings I use angel hair.
Bragg’s Amino Acids-to taste Available at whole foods and maybe Von’s.
Lemon-to taste
Garlic-whatever’s clever

Preparation:
In large wok or frying pan, saute garlic dry or in a little bit of water on high heat until just before it turns brown. Add asparagus for
a couple of minutes, stirring frequently, then add shrimp and cook until it’s opaque. Stir in the noodles and add the Bragg’s to taste.

This dish taste like Chinese stir fry w/ glass noodles. The Bragg’s Amino’s taste like soy sauce. Hint: Don’t over cook the asparagus; make sure it stays crunchy.    -by Debbie

SHRIMP W/MIRACLE NOODLES

homemade chicken broth
green onions
garlic powder
black pepper

I am a cook that doesn't measure... so you have to go by your taste. I also put a little red pepper flakes to add a kick!    -by Malakai

SHRIMP on a NEST

Shrimp on bed of spinach.
Shrimp (cleaned, deveined) cooked in lemon salt water.
Remove shrimp, kiss with cayenne.
Wilt spinach in same water.
Arrange spinach on plate,
Dress with 2 T organic vinegar.
Arrange shrimp & enjoy.
- by Anna

SHRIMP - SHRIMP SCAMPI w/ BASIL, CAPER & A KICK!

Ingredients
• Pre-cooked large Shrimp (Approximately 8 per 100 grams if larger)
• 1 Lemon
• 1 clove Garlic for flavor only
• A few fresh Basil leaves
• 1 tsp dried basil leaves
• 1 tsp Garlic Powder
• ½ tsp Lemon Pepper
• Cayenne Pepper (the “kick” but may be omitted) sprinkled on top when cooking
• 1 tsp-1 TBS+ of capers
• Sea Salt to taste
• Pepper to taste
• 4+ TBS water

Directions:
1) Put 2+ TBS of water in shallow pan.
2) Add sliced fresh Garlic, ½ the Garlic powder and Sea Salt for flavor.
3) Place Shrimp in pan and begin to coat with pan liquid.
4) Add Lemon, fresh Basil, dried Basil, and Capers.
5) Sprinkle the rest of the seasonings on top of the shrimp as it cooks as well as whatever else you can get out of the lemon.
6) Cooks very quickly when the Shrimp are pre-cooked, so should be finished in about 2-3 minutes.

NOTE: My husband and I had this for lunch today and it was absolutely wonderful.   -by Kristin Jiles


SHRIMP - SPICY "POPPERS"

100 grams fresh shrimp - peeled and deviened
mustard powder
Bragg's Amino Acids
Cayenne Pepper

Place shrimp on baking sheet. Spray with a few squirts of Bragg's, Followed by hefty sprinkling of mustard powder, and a sprinkling of cayenne pepper to taste (don't be shy if you like spicy). Bake at 350 degrees for 8-12 minutes or until done. Remove and cool. Can eat right away, but I like to store them in the frig and eat them cold or add them to a salad.    - by Cindy


SHRIMP - SOUTHERN BOIL

2 cloves garlic, smashed
1 lemon, sliced
1 sm. onion, peeled and quartered
Shrimp boil seasoning mix (recipe above under Shrimp Boil)
1 1/2 to 2 lb. medium shrimp

in a 4-6 quart pot, combine 2 quarts water, garlic, lemon, onion and shrimp boil seasoning mix. Cover and bring to a boil, reduce heat and simmer 20 minutes. Bring water back to boil; add shrimp. Cover and take off heat. Let stand until shrimp shells are completely
pink and shrimp are white in center (about 3 minutes for medium size shrimp). With a slotted spoon, transfer shrimp to a serving platter. Poaching liquid may be strained and store in refrigerator or freezer for use once more.    - by Niki

SHRIMP - SPICY W/ CELERY OVER NOODLES

Recipe to come. Be inspired by the photo. :D   - by Bethany

 

SHRIMP - SWEET 'N SPICY SHRIMP WRAPS

Preheat oven to 350º

Peel off 2-3 large leaves of chinese cabbage and steam while cooking the following:

Take 100g peeled, de-tailed, raw shrimps and shake in bag in the following mixture:

1 grissini bread stick smashed to crumbs

1/2 packet stevia powder

2-3 shake of cayanne pepper

1 tsp salt

Bake shrimps on baking sheet for 15 min, or until golden brown and shrimps are pink. While baking shrimps, brown slices of garlic and chives in a skillet until golden brown. When cabbage is done, softened but not mushy, cut into strips. Place shrimp on strips, garlic on top, and chives on top of that. Then roll up all in cabbage leaves and secure with a toothpick. repeat for all shrimps. To make it spicier, sprinkle a few dashes cayanne pepper on top of all.... to sweeten, sprinkle a few dashes stevia on top. Put back in oven for 2-4 mins to warm them up. Serve and Enjoy!   -by Angie

SNAPPER - GARLIC MESQUITE FLAVORED

Red Snapper
Fresh cilantro, finely chopped
2 garlic cloves, minced
1 tsp red wine vinegar
Mesquite spices

Mix all ingredients together, spread over fish and bake for until fish is done (5-10 minutes, depending on how you like your fish)

This dish is so much better when done on the BBQ. Because we can't use oil, I was nervous about it sticking to the grill, so I baked it in the oven. It was still really good!!   -by Janet

STUFFED LOBSTER & ASPARAGUS

For the lobster, I removed the meat from the tail prior to cooking. I chopped the meat and added a crushed grissini, garlic, Old Bay seasoning and salt and pepper. I mixed everything with a bit of water to hold it together.

I baked the lobster meat in a dish in the oven. 15 minutes on 350. The tail I just threw in for a few minutes to dry it out. (fanning out the fins to look nice). After the lobster meat was done, I placed it all back in the tail, blanched the asparagus, and squeezed lemon juice over the whole meal. -The only thing missing was the Dom Perignon!! :-)

TILAPIA GRILLED - ON ROMAINE

Recipe to come. Be inspired by the photo. :D   - by Bethany

WILD CHILEAN BASS
(from the local Costco) rubbed with Cajun spices and baked in the oven for 15 minutes in a ceramic baker. The vegetable is raw baby spinach sprinkled with a few drops of balsamic vinegar.   -by Liliana 

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