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HCG Diet lunch #4 Coconut Shrimp over Coleslaw with Tomatoes, Cucumber and a Spritz of Meyer Lemon Juice

Forty Pounds in Forty Days HCG Diet Lunch #4

Coconut shrimp find its way to restaurant menus with a mind numbing frequency. However, if you buy plain shredded coconut (no sugar), tart it up with a bit of cayenne or Cajun seasoning, you have the basis for a knock your mouth off lunch that’s ready in 15 minutes. Serves 1 100 grams large peeled shrimp (about 6) 2 tablespoons plain shredded coconut Sprinkle of cayenne or Cajun seasoning 2 big handfuls of shredded cabbage OR coleslaw mix 4 berry tomatoes, halved 1/3 cucumber, peeled and chopped Tellicherry pepper and sea salt ground on top Generous squirt of Meyer lemon juice Heat the oven to 400˚ F. Rinse shrimp and place on a piece of parchment. Dredge shrimp in coconut and Cajun seasoning. Arrange on a baking pan one layer deep with sides not touching. Place in the hot oven. Cook 10 minutes, or until the edges are beginning to turn brown. Turn and roast the other side. Meanwhile arrange cabbage, tomatoes, cucumber, pepper and salt in a mixing bowl. Add lemon juice and toss. Arrange on a large dinner plate. Add cooked shrimp and serve at once. One of the best features of this meal is that you get both hot and cold temps on the plate, plus different textures, the sweetness of shrimp against the sour lemon flavor. This recipe just hits a home run and it’s so easy to make. I buy shrimp by the pound, cook and serve it 100 grams at a time, reserving the remains in a covered dish in the fridge. Works for me. I call the second serving the “free lunch”. Easy.

This noodle salad is probably the quickest, easiest and the healthiest recipe you can make from the Asian cuisine. Its loaded with fresh flavors and can be put together in a jiffy. A perfect recipe for a quick lunch. Its a cold salad so its great for the summer months. Its vegan and gluten free as well…..a little something for everyone.

You need rice vermicelli to make this salad. The delicate…

Arugula or “Rocket” as is called in England is one of my favorite greens.  I make this salad or a variation of it almost daily and it only takes a few minutes to prepare.  I buy the packaged Arugula which is pre-washed and ready to go for convenience.  

Here’s the recipe: 

Salad ingredients:  

A few handfuls of arugula

Sliced apples

A handful of walnuts

Honey

Prosciutto  

Dried sour cherries (best), cranberries, or raisins

Dressing ingredients:

1/2 tsp. lime juice (buy the lime juice in the green plastic bottle shaped like a lime)

1 tablespoon extra virgin olive oil

1/2 tsp. honey

ginger spice to taste

Instructions:  

Crush walnuts and combine with enough honey to coat the walnuts. 

Combine dressing ingredients in a small bowl and stir until blended. 

Take the arugula and place in a large mixing bowl. 

Pour dressing and toss.   

Lay several strips of prosciutto on the plate.  

Top the plate with the arugula.  

Sprinkle walnuts and dried fruit over the salad. 

Place a few sliced apples around the edge of the plate.   

Try Sweet Corn Apple Salad served at http://wowyummy.com/sweet-corn-apple-salad/ and post your valuable comments there...

Sweet Corn Apple Salad

A simple and a tasty salad made with Crunchy apples and succulent sweet corn. This sweet corn apple salad will surely be an instant hit at your home as it was with ours. Sweet corns are rich in anti-oxidants, minerals and vitamins.  Apples too are rich in anti-oxidants and fiber. So try this salad and enjoy the benefits and the goodness of corn and apples.