Ingredients:nn1 cucumber, choppednn1 ruby red grapefruit, halvednn1 tbsp. green onion, choppednn1 tbsp. purple onion, dicednnA handful of cilantro finely choppednn2 tbsp. apple cider vinegarnnRuby Red dressingnnRemaining grapefruit juice from halvesnn½ tsp. fresh gingernnSalt and pepper to tastennStevia to tastennDirection:n

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1. Slice 1 ruby red grapefruit in half then cut along the section and spoon them out. Set aside the other halves.

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2. In a medium-sized bowl, combine the cucumber, mix fruit sections, freshly chopped cilantro with apple cider vinegar.

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3. Seasoned with salt and pepper or Stevia (optional).

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4. Top with Ruby Red Dressing.

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nCount as: 1 vegetable serving and 1 fruit serving

Garlic Roasted Chicken

Roasted Chicken for Phase 2

Garlic Roasted Chicken Ingredients

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• 100 grams diced chicken

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• 2 cloves chopped garlic

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• ½ cup bread crumbs

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• ¼ cup chicken broth

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• ¼ tsp. onion powder

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• ½ tsp. Garlic powder

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• 2 tbsp. fresh lemon juice

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• 1 tbsp. Bragg’s Liquid Aminosn

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nDirection: n

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1. Preheat the oven to 350 degrees F.

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2. Marinate the diced chicken using fresh lemon juice, Bragg’s Liquid amino and chicken broth.

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3. Mix the bread crumbs with onion and garlic powder in a separate bowl.

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4. Gently rub the mixed dry ingredients into the marinated diced chicken.

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5. Place the diced chicken in a baking dish and add the remaining marinade.

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6. Top the diced chicken with chopped garlic and bake for about 20 minutes or until the chicken is cooked.

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7. Serve garnished with parsley.

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Roasted Chicken

nIngredients:nnOne 2 to 3 lbs. chickennn2 teaspoons of minced thymennUnsalted butter (Optional for phase 3)nnSalt and pepper to tastennDijon mustardnnDirections:n

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1. Preheat oven at 450ºF.

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2. Rinse whole chicken and pat dry inside out with paper towels.

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3. Add salt and pepper in the inside cavity and truss the chicken. Place the chicken breast-side up and then pass the string under the neck in the chicken’s front. Run the string towards the wings and legs.

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4. Put your thumbs on the wings to tuck them as you tighten the string so the wings firmly touch the body.

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5. Add salt and pepper to the chicken and place it in a roasting pan.

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6. Place the chicken in the oven and roast it until it’s done around 50 to 60 minutes.

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7. Remove it from the oven, then sprinkle the thyme on top. Baste the chicken with the chicken juices and let it sit for 15 minutes.

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8. After 15 minutes, you can remove the string and serve it.

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