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Salad Just Got A Little Spicy

Chili Lemon Shrimp Asparagus Salad Recipe

Ingredients

100 grams shrimp

6 asparagus spears

2 tablespoons lemon juice

Pinch of lemon zest

1/2 teaspoon chili powder

1 clove garlic, crushed and minced

1 tablespoon onion

Salt and pepper to taste

Stevia to taste

Directions

Lightly steam asparagus until crisp tender. Cut into 1 inch pieces. Lightly steam or grill shrimp until cooked. Allow to cool. Combine lemon juice, garlic zest and chili. Mix well and allow to marinate for approximately 30 minutes in the refrigerator then serve.

Makes 1 serving (1 protein, 1 vegetable)

Spicy Baked Chicken

Ingredients

4 chicken breasts 1 onion cut up 2 cloves of garlic Tony Chachere’s Creole Seasoning

Directions

Season Chicken and place into baking pan. Place onions and garlic on top. Cover with foil and bake 35 minutes at 375 degrees

Makes 4 servings of protein--Can pair this with a side salad or asparagus for the vegetables

Taco Salad

Ingredients

2 cups of chopped romaine lettuce 100 grams of lean ground beef ½ tsp garlic salt ¼ tsp of chili seasoning Crunched up melba toast

Directions

Saute ground beef and spices. Sprinkle on top of lettuce and top with crumble melba toast.

Makes 1 serving (1 protein and 1 vegetable)

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La Verne, CA 91750

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Mon, Tues, Thurs, and Fri: 9am-6pm

Wed and Sat: 9am-1pm

Sun: Closed

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