Cabbage Ceviche

Time: 15 minutes

• 1 lb shrimp, tail off. (can be either pre-cooked or raw)
• 1/2 head of cabbage
• 1/2 cucumber
• 1/2 red bell pepper
• 1/2 cup cilantro
• 1/4 cup chopped red onion
• 1-2 cloves garlic
• 1/2 tsp oregano
• 1/2 tsp sea salt
• juice of one lime
• avocado, sliced into wedges

Rough chop all of the vegetables and add to a food processor. Process until shredded finely. (If you don't have a food processor, chopping all of the veggies by hand will work) Add the veggies to a large bowl, add the oregano, salt, lime juice, and shrimp. Mix well, cover and chill for 1-3 hours. If your shrimp was uncooked, the lime juice will "cook" the shrimp. Top with the desired amount of avocado, sliced into thin wedges.

Zone info: 4 servings at 1/2 carb block, 3.5 protein blocks, <1 fat block (5g carb, 24g prot, 1g fat) If adding the avocado, 1 med avocado = 26g fat.




Sausage & Strawberry Salad

Time: 15 minutes

• 1/2 lb turkey sage sausage (you can sub almost any quality sausage here)
• 4 cups spinach
• 2/3 cup sliced strawberries
• 1/4 cup chopped walnuts
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinegar

Boil the sausage for 10-12 minutes or until done. Add the spinach to two plates, top with the strawberries and walnuts. Slice the sausage crosswise and add to the salad.

Mix the oil and vinegar in a small bowl; drizzle over the salad.

Zone info: 2 servings at 1/2 carb block, 3 protein blocks, 17 fat blocks. (5g carb, 22g prot, 30g fat)




Berries 'n Cauliflower

This is an unorthodox combination that works surprisingly well. It's equally at home as a breakfast side or at dinnertime!

Time: 10-17 minutes

• 1 head cauliflower
• 10 oz packet of frozen mixed berries, thawed (organic)
• 1/4 cup coconut milk
• 1 Tbsp organic real honey (optional)
• 1 tsp cinnamon

Chop the the cauliflower roughly, add to a steamer or pressure cooker. Steam or cook until soft, about 10 min (steaming/boiling) or 3 min at pressure. Add the cauliflower and remaining ingredients to a food processor; those strictly avoiding sugars should eliminate the honey. Process until smooth. Add the mixture to a saucepan, heat over medium while stirring for 3-5 minutes. Serve warm, or chill and serve cold.

Zone info: 4 servings at 1.5 carb blocks, 2 fat blocks. (15g carb, 11g fat) (Honey included. If not using honey, 11g carb total)


Prosciutto Salmon

This recipe is for salmon, but you can prepare this with nearly any fish or meat.

Time: 12 minutes

• 1 lb salmon fillets
• 4-6 slices prosciutto
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 1/2 sea salt

Combine all of the spices in a small bowl. Sprinkle evenly over the salmon fillets. Cut the prosciutto into small enough pieces to lay over the top of the salmon. Bake at 400 degrees for 20 minutes.

Zone info: 3 servings at 6 blocks protein, extra fat negligible. (42g prot, 8g fat)




Scallop & Veggie Hash

Time: 20 minutes

• 1 lb scallops
• 1/4 head of cabbage, shredded
• 1/2 cup sliced leeks
• 3 garlic scapes (or 1-3 cloves garlic)
• 1 tsp cumin
• 1 tsp onion powder
• 2 tsp coconut oil
• sea salt to taste

Heat the coconut oil over medium in a large skillet. Add the garlic and leeks, saute for 2-3 minutes or until they begin to soften. Add the shredded cabbage and spices, cover and saute, tossing often, until the cabbage becomes soft.

Wash the scallops and add them to another, smaller skillet. Add a small amount of water, heat over medium for 3-4 minutes max, until the scallops have become opaque. Remove the scallops with a slotted spoon, then add them to the veggie mix. Stir and saute for 2-3 minutes more, then serve.

Zone info: 4 servings at 1/2 carb block, 5.5 protein blocks, fat negligible. (5g carb, 38g prot, 3g fat)