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Weightloss and Lifestyle Program |
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Free Salad and Vegetable recipes
Safe Weight Loss
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A scientifically and clinically proven system of weightloss and lifestyle for over 10 years.
Curried Vegetables
120mls cold water 1/8 cup onion ½ cup cabbage 1 tbsp curry powder ½ cup zucchini 1 tbsp peanut oil ¼ cup green beans 1 SlimSafe sachet
Place water in a blender and turn on medium. Add SlimSafe sachet while blender is on. Sauté vegetables in oil until brown. Add curry powder and mix thoroughly. Cook until vegetables are soft. Combine SlimSafe powder to vegetables and cook briefly stirring constantly. Serve immediately. Makes one delicious meal.
Mushroom and Spinach Salad
35 gms baby spinach leaves 35 grams mushrooms 1 tbsp parsley Oil and Vinegar dressing Wipe tip of mushroom and slice (not too thin). Blanch spinach leaves in hot water for 3 seconds and drain. Arrange spinach in shallow plate and cover with sliced mushrooms. Pour over salad dressing and serve. Sprinkle with parsley.
Coleslaw
½ cup chopped cabbage 1 tbsp mayonnaise 1 SlimSafe sachet 1 tsp lemon juice Lite or Celtic salt and onion powder to taste
Blend or hand mix SlimSafe sachet with mayonnaise and seasonings. Combine with chopped cabbage and serve.
Zucchini Surprise
4 slices lean bacon ¼ cup diced onion 90 ml water 1 tbsp sunflower oil 90 ml tomato juice 1 tsp mixed herbs 2 medium zucchini sliced Lite or Celtic salt to taste 2 SlimSafe sachets
Put oil in a skillet and allow to heat slightly. Add onions and cook until brown. Add sliced zucchini and onion and lower heat. In a separate skillet cook bacon until crisp then drain and add to the zucchini and onion. Add a small amount of water, Lite or Celtic salt and one tsp of mixed herbs. Cover and simmer. Place tomato juice and water in blender and turn on medium speed. Add SlimSafe powder while blender is on. Pour SlimSafe mixture over zucchini dish and cook briefly, stirring constantly. Serve along with a tall glass of water.
Tasty Italian Style Eggplant
180mls cold water 1 stalk celery sliced 1 cup eggplant diced 1 tsp oregano ¼ cup mushrooms 1 tsp Lite
Combine first 7 ingredients in a saucepan and steam using a small amount of water until vegetables are soft. Add 90mls tomato juice and let simmer for about 5 minutes. While eggplant ingredients are simmering, place remaining tomato juice and 180mls cold water in a blender and turn on to medium speed. Add SlimSafe sachet while the blender is on. Combine diet mixture with eggplant ingredients in Saucepan. Stir rapidly; remove from heat and serve immediately.
Zucchini Vinaigrette
6 medium cherry tomatoes 1 tbsp lemon juice 2 small zucchini sliced ½ tsp vinegar 1 lettuce leaf ¼ tsp Worcestershire sauce 1 tbsp cold pressed oil 5 capers ¼ clove of crushed garlic
In a blender combine oil, vinegar, lemon juice, Worcestershire sauce and garlic. Blend well. Pour over zucchini and halved cherry tomatoes in a shallow dish, cover and refrigerate for an hour. Drain and serve on a lettuce leaf. Cover and serve on a lettuce cup. Drained vinaigrette can be used for a salad dressing later.
Mushroom Salad
90mls tomato juice Trace of horseradish 1 tbsp apple cider vinegar 1 SlimSafe sachet ¼ cup sliced mushroom 1/8 lettuce head shredded
Prepare lettuce in a salad bowl with raw sliced mushrooms. Place vinegar, tomato juice and horseradish in a blender and turn on to a medium speed. Add SlimSafe sachet while blender is on and blend until smooth. Pour mixture over lettuce and mushrooms.
Broccoli and Cauliflower Stir Fry
1 tbsp safflower oil 50 gms broccoli, cut into small florets 50 gms cauliflower cut into small florets 1 clove finely chopped garlic 1 tbsp chives, chopped finely 1/3 cup water
Heat oil with garlic until garlic is slightly brown. Add cauliflower and broccoli and stir through quickly. Add 1/3 cup water and keep stirring. Cook on high heat approximately 4 minutes stirring all the time, then add chives. Add extra water as needed.
Eggplant Ratatouille
40gms green capsicum chopped 50 gms celery chopped 40 gms eggplant chopped 1 clove garlic chopped 40 gms onion chopped 1 tbsp parsley chopped 60 gms tomato chopped 1 tbsp safflower oil dried basil as desired 1 bay leaf (optional)
Heat oil in saucepan and fry onion until transparent. Add all the vegetables and spices, close lid firmly on saucepan and put over a very low flame. Gradually it will cook to a stew of vegetables. Stir occasionally. Serve with poultry, meat or fish or by itself.
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SlimSafe © 2008 | Free Salad and Vegetable recipes |
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