½ bag fresh spinach
Pre mixed chicken bouillon for sautéing
Garlic salt/ fresh cut garlic
Vinegar to taste
Sauté ingredients in Teflon pan

1/3 lb asparagus
Pre mixed chicken bouillon
Put ingredients in Teflon pan and sauté to desired consistency

4 T. chicken bouillon base (in “soup” category)
2 c. chopped beet greens
Dash of onion salt
Heat bouillon base on medium heat to just prior to boiling.
Reduce heat, add greens and sauté a few minutes until tender.
Sprinkle with onion salt.

6 cloves garlic, sliced
16 c. stemmed and roughly chopped chard
Squeeze of lemon
Red pepper flakes to taste
1/2 tsp kosher salt
Heat garlic in large skillet over med-low heat in a non-stick pan until garlic begins to turn golden, about 3 minutes. Transfer to a small bowl and set aside.
Place greens, red pepper flakes and salt into skillet. Using tongs, turn greens until wilted enough to fit in pan. Raise Heat to medium and over. Cook 7-10 mins, tossing frequently.
Transfer greens to colander to drain. Return greens to pan and toss with reserved garlic.
Squeeze with lemon just before serving.
Refrigerate leftover greens in an airtight container for up to 3 days.

2 small tomatoes
1 T. fresh lemon juice
1/8 t. celery salt
1/8 t. chili powder
3 drops Clear stevia
1 t. chopped fresh cilantro
1/8 t. garlic powder
1/8 c. Vinaigrette dressing (found under the “sauces tab)
Chop tomatoes. Combine dressing, lemon juice, spices and stevia.
Toss in tomato and refrigerate for at least 1 hour.

Sliced onion rings (allowed amount)
1 grissini bread stick
1 Tbsp milk
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 450.
In a small bowl, add milk, cayenne pepper, salt, and pepper. Mix to make a batter.
Grind grissini in food processor until it’s powder, then put the breadstick in a separate small bowl.
Place rings in batter bowl and toss to coat fully.
Let the rings sit in the batter for 2-3 min, then toss again.
Dip each ring into the grissini powder by hand. Do it one at a time.
Place on a cookie sheet lined with non-stick aluminum foil.
Cook 6-7 minutes, then flip, cooking another 6-7 minutes.
Serve immediately.

100g asparagus (or your allowed amount)
1-2 cloves minced garlic
1/4 t oregano

Black pepper (to taste)
Preheat oven to 400.
Trim asparagus.
Spread the spears on a sheet of non-stick aluminum foil.
Add the seasonings.
Wrap all ends of the foil up tightly to make a sealed ‘pocket’.
Roast 15-20 minutes

200g thinly sliced cucumber (or allowed amount)
1 T vinegar (to taste)
1 t dill
1/2 t splenda (as needed)
Black pepper
Combine all ingredients except cucumber & mix well.
Toss in cucumbers.
Cover & refrigerate. This tastes best if you wait at least one hour before serving.

200g cucumber – sliced or diced
1 T vinegar (vary to taste – as I usually add about 3 T)
1 t black pepper
1 t minced garlic
1 t dried mint (I usually just snip up a bit of fresh mint that I have on hand)
Toss & mix all ingredients.
Refrigerate for at least 1 hour.
Toss before serving.

Asparagus (allowed amount)
1/2 c. water
1/2 Tbsp. fresh minced ginger root
3 cloves minced garlic
Lemon zest
Black pepper
Preheat pan over MED heat.
Snap off ‘woody’ ends of asparagus spears & discard.
Snap spears into 2-3 pieces.
Add garlic & ginger to the pan and cook for 2-3 mins.
Add asparagus & water. Bring to a boil for 5 minutes.
Remove asparagus and top with lemon rind & pepper, then serve.

Dallas Location

1218 N. Bishop Ave
Dallas, TX 75208