NO MILK VANILLA CUSTARD
4 egg whites 2 tablespoons agave nectar or stevia
½ teaspoon vanilla
½ teaspoon grated lemon peel.
PREPARATION: Heat oven to 350 degrees Beat the egg whites, add 1 tablespoon of honey or stevia, vanilla and peel Put the remaining lemon honey of pan and add the prepared. Cook in double boiler (or in a container placed water and put the container with the prepared within) Cook for 30 minutes, cool, cold unmold
Protein 16 grams
½ teaspoon vanilla
½ teaspoon grated lemon peel.
PREPARATION: Heat oven to 350 degrees Beat the egg whites, add 1 tablespoon of honey or stevia, vanilla and peel Put the remaining lemon honey of pan and add the prepared. Cook in double boiler (or in a container placed water and put the container with the prepared within) Cook for 30 minutes, cool, cold unmold
Protein 16 grams
CHICKEN BREAST STUFFED WITH SPINACH
16 grams of boneless chicken breast
11 / 2 cup spinach
1 clove garlic
1 egg hard
carrot sticks (cut finite)
Nutmeg to taste (nutmeg)
Toothpick
unsalted chicken broth
or coconut Grape Spray
PREPARATION:
Spray a skillet with spray and put to cook the spinach with garlic. Turn off heat and add the nutmeg
Take the chicken breast and opens it as much as possible, then put the cooked spinach and spinach over the egg and carrot sticks. Close the breast as a bundle and holding it with chopsticks.
Heat the water with chicken broth and place the chicken breast to cook for an hour and a half, remove and let cool to put in the refrigerator.
To serve, remove toothpicks and cut the chicken into slices
20 grams protein, 3 grams fiber.
1 clove garlic
1 egg hard
carrot sticks (cut finite)
Nutmeg to taste (nutmeg)
Toothpick
unsalted chicken broth
or coconut Grape Spray
PREPARATION:
Spray a skillet with spray and put to cook the spinach with garlic. Turn off heat and add the nutmeg
Take the chicken breast and opens it as much as possible, then put the cooked spinach and spinach over the egg and carrot sticks. Close the breast as a bundle and holding it with chopsticks.
Heat the water with chicken broth and place the chicken breast to cook for an hour and a half, remove and let cool to put in the refrigerator.
To serve, remove toothpicks and cut the chicken into slices
20 grams protein, 3 grams fiber.
SPINACH QUICHE
2 cups spinach
1 clove garlic
1 tablespoon red pepper (finely chopped)
1 tablespoon onion (finally chopped)
3 egg whites
10 grams of chopped chicken
1 teaspoon oregano
1 teaspoon ground nutmeg
or coconut Grape Spray
1 clove garlic
1 tablespoon red pepper (finely chopped)
1 tablespoon onion (finally chopped)
3 egg whites
10 grams of chopped chicken
1 teaspoon oregano
1 teaspoon ground nutmeg
or coconut Grape Spray
PREPARATION:
Put a saute pepper, onion and garlic, then added the spinach. Turn off the heat and added nutmeg.
In a separate bowl place the chicken, oregano, a little onion and garlic. Then sprayed with spray the baking dish, place and pulled the ground beef (raw) covering the source. Then, put the spinach and finally the whipped egg whites.
Preheat oven to 350 degrees, cook for 35 to 40 minutes.
22 grams protein, 6 grams fiber.
Put a saute pepper, onion and garlic, then added the spinach. Turn off the heat and added nutmeg.
In a separate bowl place the chicken, oregano, a little onion and garlic. Then sprayed with spray the baking dish, place and pulled the ground beef (raw) covering the source. Then, put the spinach and finally the whipped egg whites.
Preheat oven to 350 degrees, cook for 35 to 40 minutes.
22 grams protein, 6 grams fiber.
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