Quick & Simple Grilled Salmon – with a Sweet Glaze!
5oz raw salmon fillet
1tbsp soy sauce
1/2tbsp lemon juice
1/2tbsp olive oil
1tbsp Better Body Foods coconut palm sugar (sub brown sugar)
1/4tsp minced garlic
Fresh Ground Pepper
In a small bowl mix together the soy sauce, water, lemon juice, olive oil, sugar & garlic until the sugar is dissolved. Season the salmon with some fresh ground pepper and place in a zip lock bag. Pour the marinade into bag, turn to coat and place in the refrigerator for at least 2 hours.
Preheat grill to medium. While grill is heating up, pour marinade out of the zip lock bag into a small sauce pan. Bring to a boil and then reduce heat and simmer until sauce slightly thickens – about 3-4 minutes. Set aside. Grill salmon on an oiled grate for about 4 minutes each side or until cooked to desired temperature. Pour glaze over salmon & enjoy!
Strawberry French Toast stuffed with a Lemon & Honey Ricotta and topped with fresh basil – only 330 calories!
2 slices of Mahler’s low carb Flax & Soy bread
80grams fresh strawberries
62grams skim ricotta cheese
2 egg whites
1oz unsweetened almond milk
1/4tsp lemon zest
1/2tsp vanilla extract
1-2 packets stevia
1 basil leaf
Sugar Free Maple Syrup
Mix together the honey, lemon zest & ricotta in a small bowl – sweeten to taste with a little stevia. Cut up the strawberries and set aside.
In another small bowl beat together with a fork the egg whites, milk, cinnamon, vanilla & stevia. Dip each piece of bread into the egg mixture and cook for 2:30-3 minutes per side over medium heat.
Cut the toast on a diagonal and layer with the ricotta and strawberries. Top with some fresh basil & sugar free maple syrup.
Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!
5oz raw chicken breast
14grams of pecans – divided
1/2oz of goat cheese
1-2 sprigs of thyme
1/4tsp lemon zest
Juice from half a lemon
Dash of olive oil
50grams of sliced strawberries
Bowl of mixed greens
Preheat oven to 400 degrees. Chop up half of the pecans and place them in a small bowl with the goat cheese, thyme leaves and lemon zest.
Put the chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
Lay the chicken breast flat, season each side with salt and pepper. Spread the cheese-pecan mixture over the breast, covering the entire surface. Carefully roll up the chicken as tightly as possible and secure with either kitchen twine or 2 toothpicks. Place on a foil lined baking sheet, squeeze the lemon juice over chicken roll and then light brush with a little olive oil. Bake for 20 minutes or until chicken is cooked through. Mine was perfectly juicy at 20 minutes. Allow to rest a few minutes prior to slicing. Serve on top of mixed greens with sliced strawberries and remaining pecans!