Brush the pork steaks lightly with the olive oil.
Combine pepper, chilli flakes and salt and then sprinkle over both sides of the pork steaks.
Preheat a char-grill pan, broiler or barbecue to high heat. Cook pork steaks 2-3 minutes each side, or until done to your liking. Set aside to rest.
To make the apple slaw, combine the apples, cabbage and chives in a mixing bowl.
Mix the mayo and honey/stevia together and pour over the slaw. Toss to coat.
Place the pork on serving plates and serve with the apple slaw.
Combine Low-Fat Mayo, Lemon Juice, Raisins and Sweet and Low and set aside. Cut Green Apple into matchsticks and toss with Broccoli Slaw. Pour Dressing over Salad and Mix Well.
1. Shred the cabbage and place in a large bowl.
2. Julienne the apple and carrot, and chop the cilantro and add to bowl.
3. Toss in the lemon juice.
4. To Make Dressing: Mix together horseradish, dijon mustard, mint jelly, poppy seeds, salt, cayenne, pepper, white wine vinegar and honey.
5. Pour onto slaw and mix well. Let stand in regfrigerator for 3 hours or overnight.
Process oranges, lemon, green apple, spinach, and kale through a juicer according to manufacturer's recommendations.
Add Smirnoff Green Apple Flavored Vodka, sour mix and apple juice. Shake with ice and strain into a pre-chilled martini glass. Garnish with an apple slice.
Combine 2 chopped apples, water, white sugar, and lemon juice in a food processor; blend until smooth.
Pour blended apple mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.
Top with sliced green apple, pistachios, and confectioners' sugar before serving.
Mix liqueurs together over ice in a shaker.
Strain into martini glass.
Garnish with a slice of green apple.
Blend almond milk, green apple, ice, vanilla protein powder, flax seed, almond butter, and cinnamon together in a blender until smooth, adding more almond milk for a thinner consistency.
n hot oil. Add green apple wedges and red apple wedges; cook, turning
Preheat the grill to medium-high heat. Line the grate with perforated non-stick foil. Combine 57 sauce with butter, Worcestershire sauce and garlic. Brush half this mixture over salmon.
Grill the salmon, basting with remaining sauce, for 4 to 5 minutes per side. Toss the apples, onion and dill with the lemon juice, oil, salt and pepper. Slice rolls in half and toast lightly on the grill.
Place a leaf of lettuce on each halved roll, top with a piece of salmon and equal amounts of slaw.
lices, a quarter of the apple slaw and a roll top.
Add the butternut squash, apple, broth and water. Bring to
rate the peeled jicama and apple. Place the shredded jicama and
ough. For a homemade dough recipe click here. If you are
Combine first three ingredients in a shaker filled with ice.
shake and serve in a martini glass.
garnish with a thin slice of green apple.
ith lemon juice, sugar, and apple juice.
Boil for approximately
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Heat a small skillet over medium heat; add macadamia nuts and cook, stirring often, until toasted, 3 to 4 minutes.
Combine quinoa, macadamia nuts, apple, cucumber, green bell pepper, celery, lemon juice, green onion, garlic, agave nectar, and salt in a bowl.
est of the dressing ingredients; apple cider vinegar, olive oil, marjoram
Shake all ingredients (except apple slice) in a shaker.
Strain into well chilled martini glass.
Garnish with apple slice.
Slice the orange and the apple.
Spread lemon juice on the apple slices.
Put the apple slices, orange slices and juice from 1/2 a lemon in a pitcher.
Fill with water.
Refrigerate for 24 hours before serving.