100 grams crab (about 7 oz of crab legs including shells)
Steam about 4 mins. Remove meat from shell
Serve with favorite vegetable

3/4 lb. small shrimp in their shells
Paprika, preferably Spanish
4T. Chicken Bouillon Base (Under Soup Recipes)
4 slices garlic cloves
1/4 t. crushed red pepper flakes
1 T. fresh lemon juice
2 T. minced parsley

Shell the shrimp and sprinkle with salt and paprika.
Heat the bouillon base, garlic and pepper flakes In a medium skillet.
When the garlic is just beginning to brown, add the shrimp and cook, stirring, About 1 minute, or until just done and firm to the touch.
Stir in the lemon juice and parsley. Serve Immediately.

100g shrimp
2-3 c water (enough to cover shrimp in pan)
1/4 c. apple cider vinegar
2 Tbsp seafood seasoning
Add water, apple cider vinegar, seafood seasoning and shrimp to saucepan over Med-Hi heat.
Let water come to a slow boil.
When shrimp start floating, remove from heat and drain.
Immediately place shrimp in ice water for 1 minute.
Drain and serve immediately or chill in refrigerator.

100g whitefish
1 TBSP sugar-free spicy mustard
1/2 – 1 tsp wasabi powder
1/2 tsp ginger
In small dish, combine spicy mustard and wasabi powder. Mix in ginger.
Add fish to dish and coat
Let stand for 15-30 minutes
Grill 4-5 mins on the George Foreman until fish flakes.
Or broil for 5-10 mins depending on Thickness of fish.

100 g crab meat
1 grissini (ground into powder)
1 tsp parsley
1/2 tsp tarragon
1/2 tsp paprika
1/2 tsp lemon juice
1/4 tsp cayenne
1/4 tsp white pepper
1/4 tsp dry mustard
1/4 tsp seafood seasoning (optional)
Grind grissini into powder and place in a small dish.
In a bowl, combine crab meat and remaining ingredients. Mix well and form into patties.
Coat each side of patty w/ grissini powder.
Brown in a non-stick skillet over MED heat for 3 mins each side, or place on George Foreman for 4-5 mins.
Serve immediately.

100g whitefish
1 chopped tomato
1/2 c. water
1 – 2 tsp Cajun seasoning
Preheat pan over Med-Hi heat.
Cut fish into bite size pieces
Place fish in a sandwich bag. Add cajun seasoning to coat.
Plan fry coated fish in pan with water.
Cook 3-4 mins. If all the water cooks off,add more as needed.
Add chopped tomato & stir-fry for another 5-10 mins until tomatoes become tender and dish becomes more soupy.

100g fish
1 sliced tomato
1/2 lemon
1/2 – 1 tsp curry seasoning
Preheat broiler.
Place fish on broiler rack.
Squeeze 1/2 lemon over fish.
Sprinkle with curry seasoning.
Place tomato slices on top of fish.
Broil 8?-10? away from broiler for 10-15 mins until tomato starts to blacken.

100g fish
1 chopped tomoato
2 c bouillon base
2 -3 cloves minced garlic
1 bay leaf
1 tsp parsley
1/4 tsp oregano
1/4 tsp basil
1/8 tsp rosemary
1/8 tsp fennel seeds
salt/pepper to taste
Combine parsley, oregano, basil, rosemary and fennel seeds in food processor and grind.
Add seasonings and all other ingredients except for fish & Tabasco to saucepan.
Bring to a boil. Reduce heat, cover, and simmer for 30 mins.
Add fish and return to a boil.
Reduce heat and cover and simmer for 5-15 mins.
Remove bay leaf
Top with a few dashes of Tabasco just before serving.

100g shrimp
4-6 cloves minced garlic
1/2 c bouillon base
1/2 tsp parsley
1/8 tsp dried thyme
1/8 tsp crushed red pepper
1 bay leaf
Heat nonstick pan over MED-HI heat.
Mix 1Tbsp of the broth with red pepper, minced garlic, and bay leaf. Add to pan.
Cook less than a minute. Be sure not to burn the garlic.
Add shrimp. Cook 3 minutes.
Remove shrimp from pan.
Add the remainder of the 1/2 c base, parsley, and thyme. Bring to a boil.
Cook for 1-2 minutes until Reduced by half.
Return shrimp to pan & toss to coat.
Discard bay leaf and serve.

100g red snapper (or any whitefish)
Fennel cut into 1? pieces
2 t fresh ginger
1 t pepper
Cut fish into 1? pieces and place in shallow dish.
Squeeze lemon juice in small bowl.
Stir in ginger & pepper.
Pour over fish and marinate in refrigerator for 2 hours.
Remove fish from marinade and place in glass baking dish.
Place chopped fennel on top.
Cover dish with lid or aluminum foil and bake at 350 for 20-30 mins or until fish flakes.

100g fish
juice of 1/2 lemon
1/2 c cilantro (pack measuring cup with cilantro leaves, not the stems)
3 cloves minced garlic
1 Tbsp water (as needed)
Red pepper flakes (optional)
Preheat oven to 400.
In food processor, combine cilantro, garlic.
Add water as necessary until reaches desired consistency.
Place fish in baking dish or non-stick baking sheet.
Squeeze on fresh lemon juice, then top with cilantro mix.
Bake for 10-20 mins, depending on thickness, until fish flakes.
Top with red pepper flakes and serve.

100g shrimp (peeled & deveined)
200g spinach (or amount allowed)
3T water
Juice of 1 lemon (or 1/2 lemon if you like things less lemony)
4-5 cloves minced garlic
Black pepper
Preheat non-stick skillet over MED heat.
Add 3T water, garlic, and shrimp.
Cook 5 mins or until shrimp just turns pink. (Add water as necessary)
Squeeze in juice of 1 lemon.
Add spinach.
Toss in salt & pepper.
Cook uncovered until spinach wilts.

100g shrimp
half lemon
fresh chopped parsley (to “chop” parsley, I simply use kitchen shears)
Place shrimp in bowl & add 1T of
Cajun Seasoning
and toss to coat.
Put shrimp on skewers (if using wood skewers, remember to soak in water for at least 20 mins prior to use).
You can also make kebabs with onion or tomato or any other veggie allowed on protocol.
Squeeze on lemon juice.
Grill or broil until cooked through.
Sprinkle with chopped parsley.

100g shrimp
1 tomato (allowed amount)
Juice of half lemon
1Tbsp parsley
Salt/pepper to taste
Tabasco (optional)
Place cooked shrimp in food processor. Pulse a few times to chop up shrimp.
In a small bowl, combine chopped shrimp, parsley, lemon juice, salt and pepper.
Cover and refrigerate for 30min – 1hr.
When ready to serve, cut off top of tomato. Scoop out inside of tomato.
Chop and combine inside of tomato with shrimp mix if desired.
Fill tomato with shrimp mix.
Top with a couple of dashes of Tabasco & serve.

1 t. salt
1 t. paprika
1/8 t. white pepper
1/8 t. garlic powder
2 T. water
2 T. fresh lemon juice
2 10 oz. thawed rock lobster tails
** 3oz of lobster = 1 protein serving
Split rock tails lengthwise with a large knife.
Mix seasonings with lemon juice and water. Brush meat Side of tail with marinade.
Pre-heat grill and place rock tails meat side down and grill five to six Minutes until well scored.
Turn over lobster and cook another six minutes, brushing often with Remaining marinade.
Lobster is done when it is opaque and firm to the touch.

100g white fish
juice of 1/2 a lemon
1-3 cloves minced garlic
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp cumin powder
1/8 tsp turmeric
Place fish in a small bowl. Then add garlic, black pepper, salt, cumin & tumeric. Ensure both sides are coated. Cover & marinate at least 1 hr in the fridge.
Preheat oven to 400.
Place the fish in a non-stick baking dish and cover with the marinade.
Bake 10-20 min. depending on thickness, until fish easily flake.
Squeeze with lemon juice & serve.

100g white fish
Asparagus (allowed amount)
Juice of one lemon
1 tsp oregano
Preheat oven to 400F.
Snap off ‘woody’ ends of asparagus and discard.
Tear off a large sheet of non-stick aluminum foil
In the center of this sheet, place asparagus spears and sprinkle with salt/pepper.
Place white fish on top of asparagus.
In small bowl, combine lemon juice & oregano, then pour over the fish.
Fold up edges and completely seal packet on all sides.
Bake 10-20 minutes, until fish flakes, serve.

100g shrimp
onion – chopped (allowed amount)
1 tsp garlic paste (3-4 cloves minced)
1/8 c. water
1/2 tsp. curry powder
1/4 tsp. cumin
salt/pepper to taste
Preheat pan over MED heat.
Add onion & garlic. Cook until translucent about 5-10 min.
Add shrimp, seasonings and water. Mix & stir fry until cooked through, then serve.

Dallas Location

1218 N. Bishop Ave
Dallas, TX 75208