Apricot Iced Tea
Add 12 to 15 drops Sweetleaf Stevia Apricot Nectar flavor drops to 8 oz (1 cup) plain unsweetened tea. Stir well, add ice, garnish with a lemon slice, and enjoy.
Japanese Soy Dressing
2 garlic cloves, minced
2 tsp. of minced fresh ginger
¼ tsp. of powdered mustard
Juice of ½ a lemon
2 TBSP of Apple Cider Vinegar
6 drops of Stevia Apricot Nectar flavored drops
8 drops of KAL Pure Stevia
½ cup of broth or water
1/3 cup of Bragg’s Liquid Aminos
Salt & Pepper to taste
In a small bowl, whisk together garlic, ginger, mustard, and lemon. In another bowl, combine remaining ingredients. Slowly add it to the garlic mixture. Season to taste. Makes 1 cup and lasts about a week in the refrigerator.
Chicken and Spinach Meatloaf
Moist and delicious this terrific meatloaf is hearty and satisfying with a touch of garlic and a hint of apricot.
6 cups baby spinach leaves
2 garlic cloves, minced
Salt and pepper to taste
14 oz (400 g) ground chicken breast
1/2 teaspoon dry mustard
1 teaspoon onion flakes
2 breadsticks, crushed into crumbs
1/4 cup Basic Chicken Broth (no sugar!)
1 Tablespoon Bragg’s liquid aminos
10 drops Stevia Apricot Nectar flavor drops
In a nonstick skillet over medium high heat, cook the spinach and garlic with a little water until wilted. Season with salt and pepper and set aside to cool.
Preheat the oven to 350 degrees F.
Transfer the spinach mixture to a cutting board and chop coarsely. Place in a large mixing bowl with the ground chicken, mustard, onion flakes, and breadstick crumbs and mix well with your hands. In a small bowl combine the broth, liquid aminos and Stevia, add to the chicken mixture, stirring well to combine.
Transfer to a nonstick loaf pan and pat down firmly and evenly. Cover with foil and bake until the internal temperature is 165 degrees F, about 40 minutes. Remove from the oven and rest for 5 minutes before slicing and serving.
Makes 4 servings, each serving has 130 calories. (1 protein, 1/2 vegetable, 1/2 breadstick)
Fruity Shrimp Stir Fry
Flavor abounds in this easy to make entrée that combines the tanginess of citrus with traditional Asian preparation and taste.
1/2 cup spring onions cut into 1-inch pieces
Salt and pepper to taste
1 garlic clove minced
1/2 teaspoon finely chopped fresh ginger
3.5 oz (100g) large shrimp, shelled and deveined
Juice of 1 orange
3 drops Capella Plum flavor drops
8 drops Stevia Apricot Nectar drops
5 drops clear Stevia
Drizzle of liquid aminos
Heat a nonstick skillet over medium-high heat. Add spring onions, season with salt and pepper and stir fry 1 minute. Add the garlic and ginger and cook, stirring a further minute.
Season the shrimp with salt, pepper, add to the skillet and cook stirring quickly until pink, about 2 minutes.
Combine the remaining ingredients except the liquid aminos, in a small bowl and pour over the shrimp mixture, stirring well to coat. Cook a further minute, transfer to a plate, drizzle with the liquid aminos, and serve immediately.
Makes one serving. Each serving has 215 calories (1 protein, 1/2 vegetable, 1 fruit)
