Low Glycemic Recipes

10 Delicious recipes designed for maximum fat loss.

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    Time to Table: 30 Minutes

    Serves: 4

    Ingredients:

  • 1 ounce organic cream cheese
  • 8 medium organic artichoke bottoms, drained
  • 2 ounces wild smoked salmon
  • 6 large organic, pasture-raised eggs
  • 4 large organic, pasture-raised egg whites
  • 1 Tbsp. organic extra virgin olive oil
  • 2 Tbsp. plain Greek yogurt
  • 2 tsp. plain lemon juice
  • 3 tsp. fresh oregano, chopped

    • Preparation:

    1. Preheat oven to 425 degrees Fahrenheit.
    2. Toss artichoke bottoms with half of the olive oil and oregano.
    3. Place them top-side down on half of a large baking sheet. Roast until the artichokes are just beginning to brown, about 12 to 14 minutes.
    4. Meanwhile, whisk yogurt, lemon juice and 1 teaspon water in a small bowl until smooth.
    5. Set aside.
    6. In a large bowl, beat eggs and egg whites
    7. Heat the remaining oil in a large safe non-stick skillet over medium-high heat.
    8. Add the eggs and cook, folding and stirring frequently until almost set, about 2 minutes
    9. Remove from the heat and fold in cream cheese and remaining oregano.
    10. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, smoked salmon and a dash of lemon juice.

    Time to Table: 20 Minutes

    Serves: 4

    Ingredients:

  • 1 cup sliced organic red onion
  • 1 cup sliced organic cucumber
  • 1 Tbsp. fresh flat-leaf organic parsley, chopped
  • 2 tsp. organic Dijon mustard
  • 3 Tbsp. organic red wine vinegar
  • 1 1/2 pounds wild shrimp, peeled and deveined
  • 1/4 tsp. black pepper
  • 3/4 tsp. dried organic oregano
  • 1/4 tsp. sea salt
  • 4 whole pepperoncini peppers
  • 6 cups shredded organic romaine lettuce
  • 1 1/2 cups cherry tomatoes, halved
  • 2 cloves organic garlic, minced
  • 1 Tbsp. organic extra virgin olive oil
  • 16 large organic Kalamata olives, pitted
  • 4 ounces organic feta cheese, crumbled

    • Preparation:

    1. Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water.
    2. Place shrimp in a bowl; cover and chill.
    3. Meanwhile, place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine.
    4. Combine parsley with vinegar, mustard, oil, oregano, salt, pepper and garlic, stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine.
    5. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat.
    6. Spoon about 3 cups salad onto each plate.
    7. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.
    8. Serve.

    Time to Table: 20 Minutes

    Serves: 4

    Ingredients:

  • 24 ounces wild salmon fillets
  • 6 Tbsp. organic horseradish
  • 1/2 organic shallot, minced
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 3 tsp. organic extra virgin olive oil
  • 3 Tbsp. fresh dill, chopped
  • 3 Tbsp. organic almond flour

    • Preparation:

    1. Heat oven to 450 degrees Fahrenheit and position rack 8 to 12 inches from heat
    2. Add almond meal to a medium bowl. Stir in half of the salt and pepper, along with the shallot, dill, and horseradish. Drizzle with olive oil and mix to combine. Set aside.
    3. Rub bottom and sides of a 12-by-17-inch pan with olive oil.
    4. Place salmon on pan, spacing fillets 2 inches apart. Sprinkle salmon with remaining salt and pepper.
    5. Pat horseradish mixture onto top of each fillet.
    6. Transfer to oven and bake until just cooked through, 5 to 6 minutes.
    7. Turn heat to broil, and cook until tops are a rich golden brown, 1 to 2 minutes.
    8. Serve immediately.

    Time to Table: 5 Minutes

    Serves: 4

    Ingredients:

  • 4 scoops grass-fed chocolate whey protein
  • 2 Sambazon Acai Smoothie packs
  • 2 cup filtered or spring water
  • 2 packets SweetLeaf Stevia Plus sweetener

    • Preparation:

    1. Add all ingredients to a blender.
    2. Blend until smooth.
    3. Serve.

    Time to Table: 15 Minutes

    Serves: 4

    Ingredients:

  • 3 large organic, pasture-raised eggs
  • 1 cup organic almond flour
  • 1/2 tsp. organic cinnamon
  • 2 tsp. organic coconut oil
  • 1 tsp. organic vanilla extract

    • Preparation:

    1. Mix all ingredients together in a medium bowl.
    2. Heat a safe non-stick skillet over medium heat. Coat lightly with coconut oil.
    3. Rub bottom and sides of a 12-by-17-inch pan with olive oil.
    4. Pour batter into pan to size desired.
    5. Flip when pancakes begin to bubble and underside is light brown.
    6. Repeat with remaining batter.
    7. Serve with Wild Blueberry compote.

    Time to Table: 15 Minutes

    Serves: 4

    Ingredients:

  • 1/2 tsp. organic vanilla extract
  • 2 cups frozen, wild, organic blueberries
  • 2 Tbsp. purified or spring water
  • 1/2 packet SweetLeaf Stevia Plus

    • Preparation:

    1. Add all ingredients to a saucepan over medium heat.
    2. Cook, stirring, until juices reduce to desired consistency (about 10 minutes).
    3. Serve over Almond Flour Pancakes.

    Time to Table: 15 Minutes active time, 1 hour total

    Serves: 4

    Ingredients:

  • 2 tsp. organic garlic powder
  • 1/2 tsp freshly ground black pepper
  • 6 cloves organic garlic, sliced
  • 48 ounces grass-fed sirloin tip roast
  • 1/2 tsp. sea salt

    • Preparation:

    1. Preheat oven to 325 degrees Fahrenheit.
    2. Make small cuts all over the roast and insert sliced garlic. Season with salt, pepper and garlic powder on all sides of the roast.
    3. Place roast on a rack in shallow roasting pan. Pour water to cover the bottom of the pan.
    4. Roast the beef uncovered to desired doneness. For medium rare, internal temperature will be 140 degrees Fahrenheit; for medium, 155 degrees Fahrenheit.
    5. Remove from oven, transfer to carving board, tent with foil; let stand up to 20 minutes.
    6. Carve roast into thin slices.
    7. Serve with the au jus.

    Time to Table: 5 Minutes

    Serves: 4

    Ingredients:

  • 3 cups filtered or spring water
  • 4 scoops grass-fed whey protein
  • 1 packet SweetLeaf Stevia Plus
  • 1 tbsp. organic extra virgin coconut oil
  • 4 cups organic baby spinach
  • 2 cups organic frozen blueberries
  • 2 cups organic frozen strawberries

    • Preparation:

    1. Add all ingredients to a blender.
    2. Blend until smooth, adding water as necessary to reach desired consistency.
    3. Serve.

    Time to Table: 20 Minutes

    Serves: 4

    Ingredients:

  • 6 Tbsp. organic red wine vinegar
  • 2 Tbsp. fresh flat-leaf organic parsley, chopped
  • 1/2 tsp. sea saltr
  • 8 whole pepperoncini peppers
  • 3 cups cherry tomatoes, halved
  • 4 cloves organic garlic, minced
  • 2 8-ounce breasts organic, pasture-raised chicken
  • 1/2 tsp. black pepper
  • 2 cups sliced organic red onion
  • 2 tsp. organic extra virgin olive oil
  • 1 Tbsp. organic Dijon mustard
  • 12 cups shredded organic romaine lettuce
  • 2 cups sliced organic cucumber (peeled)
  • 16 large organic Kalamata olives
  • 4 ounces organic crumbled feta cheese
  • 1 1/2 tsp. dried organic oregano

    • Preparation:

    1. Poach Method: Place chicken breast in a pan. Add water to cover. Bring to a boil; quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Flavorwave/NuWave Oven Method: Place chicken on top rack and cook 7-10 minutes at 350 degrees Fahrenheit or until juices run clear and a meat thermometer reads 165 degrees Fahrenheit when inserted into the thickest part.
    2. Meanwhile, place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley with vinegar, mustard, oil, oregano, salt, pepper and garlic, stirring with a whisk.
    3. Chop the chicken into bite-sized pieces. Spoon 1 tablespoon dressing over chicken; toss to combine
    4. Add chicken mixture and remaining dressing to lettuce mixture; toss gently to coat.
    5. Spoon about 3 cups salad onto each plate.
    6. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper
    7. Serve.

    Time to Table: 10 Minutes active time, 1 hour total

    Serves: 4

    Ingredients:

  • 1/2 medium organic butternut squash
  • 2 tsp. organic virgin coconut oil

    • Preparation:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Carefully slice butternut squash in half and scoop out seeds.
    3. Grease a cookie sheet with coconut oil.
    4. Place squash flesh side down on the cookie sheet and bake 45 minutes.
    5. Allow to cool slightly, then slice and serve.

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