Shrimp Salad with Lime and Cilantro

Ingredients:nnFor Salad:nn7 ounces of shrimpnn¼ teaspoon cuminnn½ teaspoon lime zestnn½ teaspoon oreganonn¼ teaspoon minced garlicnn1/ 2 cup minced onionnn1 cup chopped mix orange and red bell peppersnn¼ teaspoon saltnn4 tablespoon fresh lime juicenn2 cups riced cauliflowernnFor dressing:nn1 tablespoon cilantronn1/8 teaspoon peppernn¼ cup fresh lime juicenn1 tablespoon white vinegarnn¼ teaspoon cuminnn1 teaspoon Dijon mustardnn nnDirections:nn n

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1. Whisk all the ingredients for dressing in a small bowl then set aside.

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2. For shrimp marinate, mix lime zest, cumin, garlic, salt, lime juice, and oregano in a small bowl. Add shrimp, toast and leave for at least 5 minutes.

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3. Place the marinated shrimp on a skewer and grill for at least 3 minutes on each side.

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4. In a separate bowl, combine cauliflower rice, bell peppers, and onion. Toast with dressing.

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5. Place cauliflower mix in a separate small bowl then top each with grilled shrimps.

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Phase 2 Chicken Wrapped Asparagus

Ingredients:nn20 asparagus spears (snapped at the bend)nn1 garlic head (more like 4 to 5 cloves)nn7 oz chicken breastnn¼ teaspoon oreganonn½ teaspoon dried basilnn2 tablespoons lemon juicennSalt and pepper to tastennDirections:n

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1. Fillet the chicken breast using a sharp knife. Pound it to 1/8 inch thick using a mallet or a rolling pin

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2. Season the chicken breast and asparagus with oregano, basil, lemon juice, salt, and pepper.

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3. Stuck at least 5 to 6 asparagus in the middle of one fillet chicken breast, chop some garlic and place it over the top.

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4. Roll the chicken breast around the asparagus and secure it with kitchen twine.

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5. Bake uncovered at 400for 35 minutes or until juices run clear.

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Roasted Beef and Apple Skewer for Phase 2