To rsvp for the Open House, please call 360-595-7279 or e-mail Jeanne@liveanewlife.com.

Friday July 29th 5:30pm – 7:30pm

288 Martin Street, Blaine, WA

¼ c. Rice Vinegar (natural – no sugar)

1/8 c. Tamari Soy Sauce

1 ½ t. Sesame Oil (for Phase 3 & 4 only)

Stiracha Hot Chili Sauce (to taste)

½ t. Chili powder

½ t. Ginger powder

½ t. paprika

½ t. cayenne pepper

¼ t. cumin

¼ t. garlic powder

1 pkt stevia 

Water (to thin)

Mix all ingredients together except for the water, whisk till smooth.  Add water to thin till sauce is the consistency you like.  Toss with veggies and/or lean piece of meat.

Makes aprox. 2 cups.  2T serving size = 4 calories and >1g. fat.

(On Phase 1 make without sesame oil.)

3 tbsp extra-virgin olive oil (45ml)
2 tbsp chopped fresh parsley (30 ml)
2 tbsp lemon juice (30 ml)
1/2 tsp salt (3 ml)
1/4 tsp pepper (1 ml)

In glass baking dish or large Ziploc bag, whisk together oil, parsley, lemon juice, Italian seasoning, garlic, salt and pepper.  Add poultry, turning to coat.  Cover and marinate for 15 min.

1 3lb pork shoulder roast, boneless, fat trimmed
1 jar Walden Farms apricot fruit spread,
1/4 cup Ideal Protein friendly stock
2 tbsp Ideal Protein friendly Dijon Mustard
1 large leek, chopped

Directions

Place pork roast in slow cooker. In a small bowl combine apricot fruit spread, broth, mustard and leek pieces, stirring well. Add to slow cooker pouring over top of roast. Cover and cook on low for 10-12 hours or on high for 5-6 hours.

Transfer pork roast to cutting board. Skim fat from top of slow cooker broth, then serve over pork roast.

Fan the lettuce leaf on a plate. Top with turkey and ham. Top with the watercress or arugula and secure with a wooden pick.

In a Dutch oven, or large saucepan cook whole zucchini in a large amount of boiling, lightly salter water for 5 minutes; drain and cool slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon, carefully scoop out pulp, leaving about 1/4 inch-thick shells.

For filling, in a medium bowl stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the ramaining 2 tablespoons Parmesan cheese.

Bake in a 400 oven for 10 to 15 minutes or untile heated through.

Nutrition Facts per serving: 175 cal, 7g total fat (3g sat fat), 53 mg chol, 267 mg sodium, 8g carbs, 3g fiber, 21g of protein