Transformation " Gourmet " Recipes day 14

SWEET POTATO PUDDING
1 sweet girl
3 or 4 egg whites
1 teaspoon agave syrup (if you like sweeter)
 PREPARATION
 Cook the potatoes, then puree, add egg whites and honey and mix. Preheat oven to 350 degrees , cook for 20 or 30 minutes. Protein 16 grams.
 

CLEAR ICE

1 cup almond milk (no sugar or 1%)
3 egg whites
1 teaspoon vanilla extract (no sugar)
1 or 2 tablespoons agave syrup
1 container of water
1 teaspoon grated lemon peel
PREPARATION
Heat is put to milk (not boiling) water with honey and vanilla, then turn off heat.Separately Whisk the egg whites. Then he incorporates a little milk to the egg whites very gently stirring and finally get the peel of lemon . In a bowl place the water to boil and is inserted into the container ready to clear (cook in double boiler) until you see a meringue is formed (see the preparation is well coupled) Remove from heat and place one or more containers, taking the freezer. Wait about 2 to 3 hours, remove, remove the container and place it in the shredder (to make a cream) then take to the freezer again (repeat the procedure for 2 or 3 times). If used ice cream maker, follow the instructions (the machine) Protein 18 grams

HONEY CITRUS CHICKEN

18 grams of chicken breast,
½ cup lemon juice
1 or 2 tablespoons agave nectar
1 clove garlic, minced
½ teaspoon black pepper
¼ teaspoon ground cinnamon
1 teaspoon olive oil
or grape Spray coconut
Orange Peel grated
 PREPARATION
 In a Ziploc bag to put the lemon juice with orange peel, honey, oil, garlic, pepper and cinnamon, mix well and place the chicken breast, close and refrigerate for 2 hours (escabeche marinade.) Remove the juice from the bag and put it in a saucepan, boil for 2 minutes (until it forms a glaze) may be cooked on the grill or in skillet, sprinkle with a little spray and to the breast, put the icing and cover, cook for 10 minutes over low heat, then turn the chicken and replace the glaze. Protein 18 grams.

ANTIPASTO SALAD

2 tablespoons lemon juice
2 tablespoons olive oil
1 small garlic clove, chopped
¼ teaspoon black pepper
½ cup artichoke hearts (frozen ready to cook)
1 / 3 cup red onion (finely chopped)
1 / 3 cup spinach
1 / 3 of romaine lettuce (romaine lettuce)
½ chopped tomato
1 / 3 cup chopped celery (celery)
1 / 3 cup chopped fresh basil
1 / 3 cup roasted red peppers (finely chopped) 

PREPARATION
 In a bowl put the lemon juice with black pepper (mix well) In another bowl place the artichoke and onion and place of the dressing, leave for 10 minutes to absorb flavors. To prepare salad, combine spinach, lettuce, tomato, celery and pepper, place of the marinade and mix. In a large bowl place the preparation and above it place the artichoke marinade and sprinkle with chopped basil. Fiber 6.4 grams 

Asparagus Omelette

1 ¼ cup asparagus
1 / 2 red pepper
4 egg whites
1 / 2 onion, chopped
1 teaspoon black pepper
, coconut or grape Spray 

PREPARATION Spray a skillet with vegetable spray and put the (cook for a few minutes) Beat the eggs and mix the ingredients. Spray a skillet with cooking spray and incorporated the preparation, cooking both sides. 16 grams protein, 3 grams fiber.

Meringues

4 egg whites
1 teaspoon Stevia
Grape Spray coconut

 PREPARATION:
 Heat oven to 200 degrees Beat the egg whites (when lifting the spoon must stay on the spoon), then slowly add the stevia bat a bit, is placed in an iron and spray with a spoon or manga (where you put the formula), is guided back into a plump. Remove from the oven when golden brown.  Cook for 1 hour or more Protein 16 g