Teriyaki!

Have I mentioned how wonderful I find 2-pot cooking with 2 ingredients on the menu? Talk about SIMPLE!

Teriyaki is a wonderful flavor, and it's easily done without all the sugar and additives you may read on a bottle of commercial stuff. I whipped this sauce up in about one minute, with a few more minutes of cooking to reduce it to a saucy consistency.

This sauce is super with chicken, fish,shrimp, or beef! Today I had chicken on the menu for lunch, so this is how it turned out, served on a bed of steamed chard:

Good as Yen Lui's, eh?

TERIYAKI

Pour 1/3 c. water into small fry pan. Add about 1/8 tsp. EACH of garlic powder, onion powder, dry ginger, chili powder, and 1-2 T. of low sodium soy sauce (I prefer Tamari, which can be found gluten-free). A good alternative to soy sauce is Bragg's Liquid Aminos.

Bring to boil, stir in 4 oz. raw chicken breast cut into 1/2" pieces or less. Stir a bit while the chicken cooks, about 2 min. Remove chicken to serving bowl, reserving sauce in pan. Lower heat a tad, and continue to simmer sauce about 2-3 minutes more, until reduced and thicker.

Remove pan from heat, THEN stir in 1/2 packet (your taste) of SweetLeaf plain stevia powder.
Never add stevia while cooking, it will get bitter. Play with the seasonings in this sauce; sometimes I add Chinese 5-Spice powder instead of the garlic and onion powders.

My preferred soy sauce (which does have a small amount of alcohol for preservation):

Add the chicken back to sauce and stir briefly to reheat. Pour over steamed greens.

A dish fit for the Emperor! A nice accompaniment: 1/2 c. cold apple sauce (my raw apple sauce recipe will be posted later).

A NOTE on greens: when I find my system "backing up" for more than a day or two, rather than resort to any sort of laxative I have a big serving of steamed leafy greens - preferably CHARD or KALE! Loaded with fiber and other good things, these natural brooms efficiently help sweep things clean.

Lemon Rock Fish with Steamed Napa

I use lemons a LOT in raw cuisine, so I didn't know if I'd survive with a one-lemon-per-day limit. But I've found it is just fine, thanks to no cravings with hcg! And here's one of my favorite really fast recipes including that ray of sunshine - Fresh Lemon!

In steamer top, put 2 c. of Napa cabbage wedges. Turn on heat to bring water in bottom to boil, let steam until tender crisp. Just about the amount of time it takes to cook the fish, which is started in the other pan, after turning on the heat under the steamer.

In small fry pan, bring 1/4 c. water to boil, adding 1 T. fresh lemon juice, 1/2 tsp. lemon pepper, and dash of seasalt. Add a 4 oz. fillet of rock fish (or other white fish ie lingcod). Let cook about 1 minute, until bottom and a little of the sides are opaque. Carefully turn the fish over, turn off the heat, and let finish cooking, other minute or so, depending on thickness. (This type of fish is generally less than 1/2" thick and cooks quickly. By turning off the heat for the second side, the fish stays tender rather than getting tough from too high heat.)

Serve on a colorful plate (color is happy, good for weight disposal!), with 1 or 2 small lemon wedges to squeeze over the Napa and fish if desired. After plating the steamed Napa, give it a good grind of fresh pepper.

This is a very simple, quick, but filling dish. Don't forget the Melba, and 1/2 grapefruit goes well with it - citrus notes, doncha know!