Roasted Red Potatoes with Dill and Rosemary

10 small red potatoes, quartered
5 cloves garlic, halved
1 small onion, diced
1 tbsp olive oil
1 tsp lemon juice
1 tsp dried dill
2 tsp fresh rosemary
1/8 tsp each salt and pepper

Preheat oven to 375 C. In a large bowl, combine all the ingredients and toss well until potatoes are well covered. Spread out on a 9X13 baking pan. Roast for 35-45 min (actually mine took 60 min). Stir occasionally to prevent burning.

http://madaboutudon.wordpress.com/2008/05/11/roasted-red-potatoes-w-dill-and-rosemary/

Steamed Asparagus

Steamed Asparagus

Amount for 4 servings:  1 1/2 pounds

To Steam:  Place steamer basket in 1/2 inch water (water should not touch bottom of basket).  Place asparagus (spears or 1-inch pieces) in basket.  Cover tightly and heat to boiling:  reduce heat.  Steam until crisp-tender, 6-8 minutes.

Add seasoning or sea salt if desired.

Zucchini Pasta with Marinara Sauce

Ingredients:
2 cups fresh tomato
2 cups red bell pepper
1/2 cup sun dried tomatoes (optional)
2 or 3 garlic cloves
3 tablespoons fresh basil
Himalayan crystal salt (optional)
Zucchini (use a spirooli vegetable slicer to cut the zucchini into spiral-shaped pasta)

1. Prepare the sun-dried tomatoes by soaking them for about two hours. You can speed up the soaking process by soaking them for about 30 minutes in warm to hot water. Save the soak water and you can use a little in the recipe for extra flavor.

2. Blend the tomatoes and red bell peppers with the garlic until it reaches the consistency of tomato sauce. I blend it about one minute and leave it slightly chunky. You could add a pinch of salt if you wish.

The fresh tomatoes sometimes have enough juice for the recipe. If they are dry you may pour in a little soak water until it reaches the correct consistency.

Add in the basil at the end and briefly blend. If you blend the herbs too much they may become bitter.

3. Pour sauce over vegetable noodles and serve!

Optional Ingredients:

Every time I make this recipe, I change the flavor by adding in one or two of the following ingredients:

- A handful of fresh or dried herbs, such as chives, thyme, parsley, sage, rosemary, or the dried Italian Seasoning.

- Dash of cayenne pepper powder to add a little heat.

http://www.hcgfatloss.com/wordpress/?p=453

Grilled Chicken and Vegetable Salad

Ingredients:
1 medium red bell pepper, quartered
1 medium zucchini, diagonally cut
1 medium red onion, cut into 1/2-inch slices
2 cups cherry tomatoes
1 pound boneless, skinless chicken breasts
6 cups torn romaine lettuce leaves

Directions:
Grill chicken and vegetables (or leave vegetables raw).  Slice chicken and red pepper.  Arrange lettuce on platter and top with dressing (try the flax seed oil and safflower oil dressing in my other post).  Top with vegetables and chicken.

Celery with Nut Butter

Cut celery sticks with your favorite nut butter inside!!