LEMONY SPINACH AND CHICKEN SOUP Makes 1 serving (1 protein, 1 vegetable) Ingredients: 100 grams chicken 2 cups chicken broth (or substitute 1 cup water for 1 cup broth) ½ lemon with rind 1-2 cups loosely packed spinach cut into strips 1 tablespoon onion, chopped 1 clove garlic, crushed 1 stalk lemongrass (optional) ¼ teaspoon thyme or to taste Cayenne pepper to taste Salt and pepper to taste Directions: Lightly brown the chicken in a small saucepan with a little lemon juice.

SWEET LEMON CHICKEN Makes 1 serving (1 protein) Ingredients: 100 grams thinly sliced chicken 1 lemon with rind 1 tablespoon Bragg’s all-purpose seasoning ¼ cup chicken broth 1 cup water Dash of cayenne pepper Salt to taste Stevia to taste (optional) Directions: Slice lemon into quarters and add to water. In a small saucepan, boil lemon quarters until pulp comes out of the rind. Add chicken broth, chicken, Bragg’s seasoning and spices and simmer on low heat until chicken is

CHICKEN CURRY Makes 1 serving (1 protein) Ingredients: 100 grams cubed chicken ¼ cup chicken broth or water 1 tablespoon minced onion ¼ teaspoon curry powder Pinch of turmeric Dash of garlic powder Dash of onion powder Salt and pepper to taste Stevia to taste Cayenne pepper to taste Directions: Dissolve spices in chicken broth in a small saucepan. Add chopped onion, garlic and chicken. Add Stevia to taste for a sweeter curry. Saute chicken in liquid until fully cooked and

CHICKEN APPLE SAUSAGE Makes 1 serving (1 protein, 1 fruit, 1 Melba toast) Ingredients: 100 grams ground chicken breast 2 tablespoons diced apple 1 serving Melba toast crumbs 2 tablespoons chicken broth or water 2 tablespoons juice from the apple 1 tablespoon finely minced onion Dash of garlic powder Dash of onion powder Dash of cinnamon Dash of clove or nutmeg (optional) Dash of cayenne pepper to taste Stevia to taste (optional) Salt and pepper to taste Directions: Combine gr

CHICKEN TACOS Makes 1 serving (1 protein, 1 vegetable) Ingredients: 100 grams finely chopped or ground chicken breast ¼ cup chicken broth 1 tablespoon chopped onion 1 clove garlic crushed 1/8 teaspoon oregano Cayenne pepper to taste Pinch of cumin Fresh cilantro, chopped 2 – 4 large lettuce leaves Directions: In a small frying pan, cook chicken in broth. Add onion, garlic and spices. Deglaze pan with lemon juice or a little water. Serve chicken taco style in butter lettuce

CHICKEN PESTO Makes 1 serving (1 protein) Makes 2-3 servings of pesto sauce. Ingredients: 100 grams thinly sliced or whole chicken breast 5 tablespoons lemon juice 2 tablespoons apple cider vinegar ¼ cup chicken broth or water 3 cloves garlic ¼ cup fresh basil leaves ¼ teaspoon dried oregano Salt and pepper to taste Directions: Marinate chicken in 3 tablespoons lemon juice, salt and pepper. Fry in a pan until lightly browned and cooked thoroughly. For the pesto sauce, puree