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Asparagus, however much you like
1 Tablespoon olive oil per round of asparagus
Celtic Sea Salt


Cut off woody end of asparagus. Line a pan with foil and preheat broiler. Lay out the asparagus in a line on the lined pan and sprinkle with olive oil first, then sea salt. Broil for 7-9 minutes, very close to the broiler coil, then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalks).

Prep Time: 5 minutes

Total Time: 5 minutes

Makes ¾ cup

Convert just about any meat or vegetable into a spicy, flavorful dish just by adding this Thai Red Curry Sauce.


1 can (13.5 ounces) coconut milk
¾ teaspoon rice vinegar
2 Tablespoons red curry paste
¾ teaspoon tamari


In a small bowl, combine the coconut milk, curry paste, vinegar, and tamari. Stir until well mixed. Store in an airtight container in the refrigerator.

Per ¼ cup: 269 calories, 3 g protein, 6 g carbohydrates, 27 g total fat, 24 g saturated fat, 2 g fiber, 477 mg sodium.

Yield: 10 thighs

Serving Size: 1 to 2 thighs

Juicy low carb chicken thighs smothered in pizza sauce, pepperoni, and mozzarella. This easy one-pan meal will be a hit with your whole family.


2 tbsp avocado or olive oil
10 boneless, skinless chicken thighs
Salt and pepper
1 cup pizza sauce or marinara sauce (make sure it has no added sugar)
2 ounces sliced pepperoni (I like this one from Applegate)
1 1/2 to 2 cups shredded mozzarella


Preheat oven to 350F.

Heat oil in a large 12-inch skillet over medium heat (if it’s a cast-iron skillet, be generous with your oil to avoid sticking). Sprinkle chicken thighs with salt and pepper and to pan. Cook until lightly browned, 2 to 3 minutes per side.

Pour pizza sauce over chicken thighs, spreading to coat. Arrange pepperoni over chicken and sprinkle with mozzarella.

Bake 25 minutes, then turn on broiler for a minute or two until cheese is bubbly and browned in spots.


Serves 6 to 8 (about 1 1/2 thighs per serving). For 6 servings, each serving has 2.98 g NET CARBS.

Food energy: 443kcal Total fat: 26.84g Calories from fat: 241 Cholesterol: 202mg Carbohydrate: 3.59g Total dietary fiber: 0.61g Protein: 44.79g


4 salmon fillets
3 raw celery stalks, about 8 inches long
1 cup fresh mushrooms, sliced
¾ teaspoon fresh dill or rosemary
1 lemon, juiced
½ teaspoon black pepper
4 medium tomatoes, sliced


Preheat oven to 375º. Sautee the celery and mushrooms briefly in a few tablespoons of water. Add the dill or rosemary. Arrange the sautéed vegetables in a baking dish. Sprinkle with about half the lemon juice and freshly grated pepper. Place the sliced tomatoes and then the fish on top. Sprinkle the remainder of lemon juice and pepper. Bake uncovered for 35-40 minutes. If necessary, add a slight amount of water to prevent the fish from drying while it bakes.

Adapted from Maribel Rueda on SeleneRiverPress. Pumpkin Curry offers significant health benefits for your body. Not only is it packed with vitamins and minerals, but it’s also very low in calories, which makes it an ideal meal to strengthen your immune system without putting on extra weight. Yields 3 servings.

2 large sweet potatoes, peeled and chopped into large bite-size pieces
4 large carrots, peeled and chopped into large bite-sized pieces
1 large onion, peeled and cut into small squares
3 garlic cloves, peeled and roughly chopped
1 lb. extra firm fermented tofu, cut into small squares

2 cups peas
14 oz. coconut milk
15 oz. pumpkin puree
1 cup vegetable broth
2 tablespoons curry powder
2 teaspoons turmeric powder


Add potatoes, carrots, onion, garlic, and tofu to your slow cooker.

Add peas, coconut milk, pumpkin, broth, curry powder, and turmeric powder. Stir for a few minutes.

Cook on high for 7 hours. Serve hot (preferably with rice). Store in refrigerator for up to a week.