Recipes!

Shrimp Stuffed Tomato
100g cooked shrimp
tomato(es) - allowed amount
juice of half lemon
1 T parsley (and any additional seasonings you like)
salt/pepper to taste
tabasco (optional) sugar & fat free
Place cooked shrimp in food processor. Pulse a few times to chop up shrimp. Or, simply chop with sharp knife.
In small bowl, combine chopped shrimp, parsley, lemon juice, salt/pepper.
Cover and refrigerate 30 mins-1 hr.
When ready to serve, cut off top of tomato. Scoop out inside of tomato.
Chop & combine inside of tomato with shrimp mix. (You may discard seeds if you like.)
Fill tomato with shrimp mix.
Top with a couple dashes of tabasco (optional) and serve.TIP: This is great using baked fish as well.

Mock Shake and Bake
1/2 c minced dehydrated onions
1/4 t coriander
1/4 t thyme
1/4 t red pepper flakes
1/8 t oregano
1/8 t paprika
1/8 t black pepper
1/8 t salt
Place all ingredients in food processor or coffee grinder.
Grind to a powder.
Store in air-tight container.TIP: Use this as coating on your meat before you cook it. Dampen meat, then coat. This is great on chicken, fish, shrimp, even steakburgers.


Cucumber Salad
200g thinly sliced cucumber (or allowed amount)
1 T vinegar (to taste)
1 t dill
1/2 t zsweet (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.

Enjoy!