lastic bag. Cover and refrigerate the remaining dressing. Add steak to
tablespoons of the tapenade.
Make it a Flat Belly Diet Meal.
ortion with 2 tablespoons of the cashews.
Nutritional info per
ut 1/2 cup of the carrots. Mix until well combined
Heat the oil in a large nonstick
Place the pork belly in a flat ovenproof dish and cover with Hot water. Season with salt and pepper. Place on the BBQ (or stove) and bring to the boil. Add all of the above ingredients and mix thoroughly and continue to poach for 1/2 hour. Remove from the liquid and allow to cool slightly.
Place the liquid in a pan and reduce very quickly until a sticky glaze.
BBQ (or grill) the Pork Belly slowly until cooked and a lovely golden brown, when almost done start to baste the belly with the sticky glaze to finish it off.
Preheat the oven to 350 degrees. Line
Heat the oil in a nonstick skillet over medium high heat.
Add the peppers and cook for about 5 minutes, stirring, occassionally.
Add the jam and vinegar. Cook for 2 minute or until bubbling.
Add the shrimp and cook for 3 minutes or until bubbling.
Serve and sprinkle with peanuts.
NOTE: I changed the cook times slightly to account for the recipe being doubled.
Combine all the ingredients in a bag and marinate in the refrigerator for 30 minutes.
Grill over medium heat or bake until the fish flakes (See notes above).
Microwave the leftover marinade for one minute and drizzle over the salmon.
Toast the almonds in a large nonstick skillet over medium heat,sitrringe often, for 3 to 4 minutes or until lightly browned and fragrant. Transfer to a plate and cool.
Combine the milk, oatmeal, sugar, vanilla, salt, and nutmeg in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, 5 minutes or until oatmeal is tender. Stir in the blueberries and sprinkle with almonds.
o wipe skillet to keep the egg from sticking.
Heat
onions, white part of the scallions, garlic and ginger
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
f necessary. Score the belly. Rub the spices all over the belly. Let it sit
For the filling: rub the pork belly all over with 1/2
reserving 1/2 cup of the cooking water.
Stir 2
b>the oven to 350 degrees F.
For the pork belly:
Season the
ver the bottom of the pan. Fry the surface of the skin of the pork
taste and toss with the spring onions, carrots, cucumbers,
harp knife, score the fat side of the pork belly, diagonally, and season