EGGPLANT: Slice in 1/2 inch (1 cm) pieces and sprinkle with salt. Leave for 15 minutes. Dry with kitchen paper.
Melt butter or margarine or olive oil in a frying pan. Fry the eggplants on both sides. Reduce heat.
Mix eggs with cream (or milk) and season with nutmeg, salt and pepper.
Pour egg mixture to the eggplants and cook covered until done.
Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.
boil; add vinegar. Crack 1 egg into a cup. Gently
n the refrigerator up to 1 day.
nd vanilla extracts. Whisk in 1/2 cup of heated milk
o 350 degrees.
Spoon 1 Heaping serving spoon of Ricotta
Top each lettuce leaf with turkey and ham, 1 slice tomato, 1 slice avocado, 1 t lime juice, a few leavevs of arugula or watercress and 1 Ranch dressing.
Roll up leaves, secure with toothpicks.
1. In a large serving bowl: whisk the lemon juice, mustard and garlic. While continuing to whisk, pour the oil in a steady stream to emulsify.
2. Add the hearts of palm, toss, taste (adding pepper or lemon juice as needed) and serve.
Put all ingredients in the crock pot for 8 hours. or simmer on the stove in a pot for 3 hours, stirring every 20 minutes.
add 1 ounce of low fat cheddar cheese on the top! (if youre on the fat smash!).
an over medium heat with 1 TBS of butter or spread
aute the chicken pieces for 1 minute on each side, or
whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon
serving (1 cup for Phase 1 or 1/2 cup for Phase 3), add
Whisk together mayonnaise, blue cheese, lemon juice, and hot pepper sauce. Whisk in buttermilk and season with salt and pepper to taste.
In a medium bowl, thoroughly combine the buckwheat flour, whole-wheat flour, egg, and baking powder, mixing until evenly blended.
Add the water, applesauce, and vanilla extract, and stir until only small lumps remain.
Heat a large nonstick skillet coated with cooking spray over medium heat.
Working in batches, pour the batter into the pan and cook for 2 to 3 minutes, or until the bottom is browned.
Turn and cook for 1 to 2 minutes longer, or until golden brown.
Remove to a plate and keep warm.
In a medium saucepan, sautee the pepper, onion and garlic in olive oil until crisp-tender.
Add beans, water and seasoning; simmer on low to medium heat until thickened (about 10 minutes).
Top with cheese upon serving.
mix everything in a coffee cup, and put in the microwave for 3 minutes.
let cool down 5 minutes, slice and enjoy.
i spread on cream cheese, or yogurt, or with apples, or you can put whatever you see fit and approved in phase 3.
n the refrigerator.
Some recipes call for the dough to
ater for the pasta. Add 1 tsp of salt for each
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.