Best Food Recipes

Ingredients:

2 TBSP lemon juice

2 TBSP extra-virgin olive oil

1 clove garlic, minced

Freshly ground pepper, to taste

1 1/4 pounds halibut, or mahi-mahi, cut into 4 portions

2 TBSP sesame seeds

1 1/2-2 TSP dried thyme leaves

1/4 TSP salt

Lemon wedges

Directions:

Preheat oven to 450°F. Line a baking sheet with foil.

Mix lemon juice, oil, garlic and pepper in a shallow glass dish. Add fish and turn to coat. Cover and marinate in the refrigerator for 15 minutes. Meanwhile, toast sesame seeds in a small pan over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Mix in thyme. Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top. Transfer the fish to the prepared baking sheet and roast for 10 to 14 minutes. Serve with lemon wedges.

Ingredients:

4 cups chicken broth, divided

1/8 TSP ground ginger

2 TBSP chopped fresh chives

1/4 TSP salt

1 TBSP cornstarch

2 eggs

1 egg yolk

Directions:

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Ingredients:

3 to 4 boneless skinless chicken breasts

1/2 TSP salt

1/4 TSP black pepper

1/4 cup brown sugar substitute

2 cloves garlic, minced

1 large onion, halved, thinly sliced

1/2 cup water

1 1/2 cups of sugar free barbecue sauce ( I used the Guy's original)

Method:

Put the sliced onions in the bottom of the slow cooker, then place chicken on top. Sprinkle the chicken with salt and pepper, brown sugar substitute, and minced garlic. Pour water evenly over the chicken. Cover and cook on LOW for 8 to 9 hours. using a fork separate chicken into flakes. Pour barbecue sauce over the chicken and stir slightly to distribute the sauce. Cover and cook on LOW for 1 hour longer.

Ingredients:

1lb green beans, stems trimmed

2 TSP coconut oil

1 red bell pepper, cut into thin slices

1/2 TSP red pepper flakes

1 clove garlic, finely chopped

1 TSP sesame oil

1/2 TSP salt

1/4 TSP black pepper

Method:

Cut the beans into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.

In a large frying pan, heat the coconut oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the red pepper flakes and garlic and stir for 1 minute. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.

Ingredients:

1 cup broccoli, chopped

2 large eggs, beaten

2 TBSP feta cheese, crumbled

1/4 TSP dried dill

2 slices turkey bacon, cooked and chopped

1 TBSP Coconut oil

Method:

Add coconut oil to a nonstick skillet over medium heat. Add broccoli, and cook 3 minutes. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook until cooked through.

Ingredients:

1 lb ground beef

8 strips of turkey bacon

2 garlic cloves, minced

1/3 cup fresh chives, minced

Fresh parsley, chopped

black pepper to taste

Directions:

Preheat your oven to 400 F. In a big bowl, combine all the ingredients except the bacon. Cut bacon strips in half. Place in a strip in 8 holes of a muffin muffin tray, forming an X. Fill these same eight holes with the beef mixture.

Place in the oven and cook for 30 minutes. Can be served with a little salsa on top.