30 Day Whole Food Challenge: AWARD WINNING Recipes Guaranteed to Drop Weight; Take the Challenge Today! (10 page)

Serves: 4

Ingredients:

1/2tbs onion powder

Seasoning to taste

1/2tbs garlic powder

1 cup natural gluten free, beef broth

1 large carrot, sliced into 1" cuts

2 1/2lb beef brisket

1 med turnip, sliced into 1" cuts

2tbs extra virgin olive oil

1 med rutabaga, sliced into 1" cuts

¼ cup parsley, flat leaf, chopped

1 med sweet potato, sliced into 1" cuts

Instructions:

Heat the stove to 32
5
F.

Blend together the garlic and onion powder with the seasoning.

Now add the oil mix well then smear over the beef.

Place a skillet on to heat and seal the beef all over for 2-3 minutes per side, until golden.

Take out and place in a roasting tray, add the vegetables around the beef and pour over the broth.

Place foil over the tray and seal the edges, cook in the oven for 3-4 hours.

While cooking baste the joint every hour.

Once tender take out and place the beef on a cutting board, let it sit for 10-15 minutes.

Take out the vegetables and place on a platter, keep warm.

Remove excess fat from the juices, then slice the meat.

Dish up all together and ladle over the juices.

Serves: 4

Ingredients:

1 cup pure apple juice

4 cups butternut squash, diced

Spray oil for cooking

4 garlic cloves, fine dice

¼ cup organic tomato paste

Seasoning to taste

1 tsp thyme

1lb chicken thighs, skin removed

1lb chicken drumsticks, skin removed

2 tsp paprika

Instructions:

Heat the stove to 40
0
F.

Spray grease a 9×13" tray for baking.

Place the apple juice in then the squash, add ½ tsp thyme, seasoning and garlic, mix together.

Put this to one side, now blend together the paprika, tomato paste, salt and ½ tsp thyme in a bowl.

With this mix smear over the chicken pieces, then lay on the squash mix.

Place foil over and seal the edges cook in the oven for ½ hour, then take off the foil for another 20 minutes.

Dish up on top of whole grain noodles or rice.

Serves: 3-4

Ingredients:

6 cloves garlic, crushed

2tbs capers

2tbs coconut oil

1 lemon quartered

2 sweet potatoes, peeled and cut into mouth size pieces.

Zest of 1 lemon

1 ¾ cups cherry tomatoes

1 1/2lb snapper, 2 pieces

Seasoning to taste

Mixed greens to serve with

Instructions: 

Heat the stove to 17
5
C.

Cook the sweet potatoes, capers, garlic and zest on a tray sprinkled with half the oil, place in the oven for 20 minutes.

Once done take out of the oven and lay the tomatoes with the fish on the tray.

Add another sprinkle of oil over the top and cook for a further 15 minutes on 20
0
C.

Dish up with lemon and greens, dust with seasoning.

Serves: 3-4

Ingredients:

1lb fresh wild white fish

1 tsp ground cumin

1 1/2tbs ghee

1 cup whole wheat couscous

Seasoning to taste

½ tsp ground coriander

1 mango, yellow, peeled and diced

2 tsp fresh lime juice

½ cup cilantro, chopped

¼ tsp salt

½ tsp chili powder

Instructions:

Take the couscous and cook as per instructions.

Add the cumin, coriander, seasoning and chili powder to a bowl, and mix together.

Now smear the mix all over the fish and put to one side.

Stir together the mango, lime juice and cilantro together in a separate bowl.

Add the ghee to a skillet and heat, when hot fry the fish on both sides until white throughout.

When the couscous is cooked mix together with the mango mix, and add ¼ tsp salt.

Stir together well and divide evenly onto the platters.

Lay the fish over the top and dish up with salad.

Conclusion

Finally, if you have enjoyed this book, I would appreciate if you would leave a review. You may have tweaked the recipes to suit yourself, so feedback is good for me and of course other readers.

Stick with the plan and reap the rewards.

Remember stay with it!

Thank you and good luck!