Recipes

SALADS & VEGGIES

Twisted French Mustard Dressing

–         2 tablespoons MCT Oil

–         1 tablespoon water

–         2 tablespoons apple cider vinegar

–         1 tablespoon “French Twist” ™ Salad Seasoning

–         2 teaspoons Dijon Style Mustard

–         3 drops stevia or to taste

Blend ingredients well. Pour over chopped veggies of choice or over fish, or use as a marinade for chicken. AMAZING!

 

“Amazin Asian“™ Oriental Salad Dressing

–         ½ cup MCT Oil

–         ¼ cup water

–         ½ cup apple cider vinegar

–         1 rounded tablespoon “Amazin Asian” ™ Seasoning

–         2 tablespoons Dr. Bragg’s Amino Acids or Wheat Free Tamari Sauce

–         20 drops stevia or to taste

Add all ingredients to jar except stevia. Add half of the stevia, apply lid, and shake to blend. Test it out and add more stevia until you reach desired sweetness. Allow to sit for a few minutes. Overnight is even better.

 

French Twisted Cucumber Spears

This is a delicious recipe and gives you a ‘grab n’ go’ vegetable for busy days.

–         3 cucumbers

–         ½ cup rice wine vinegar (or apple cider)

–         1/2 to 2/3 cup water

–         2 teaspoons “French Twist” ™ Salad Seasoning

–         8 drops Stevia

Peel and slice cucumbers into spears. Cut each cucumber first in half; then, take each have and cut into 4 long spears. Lie side by side in square container or use a jar. You want to “pack” them, therefore you only want to use a container just large enough to hold them. This way, when you cover the cucumber spears with the marinate mixture, they will ALL be immersed. Mix the vinegar, water, “French Twist” ™ Salad Seasoning, and stevia. Pour over cucumbers, cover and refrigerate. Let sit overnight. Goes well with fish, cottage cheese, etc. Use within a week. One serving equals 8 spears                             Calories: 20

 

Cottage Cheese and Tomato Salad

–         ½ cup fat free cottage cheese OR 100 grams low fat cottage cheese

–         ¼ – ½  teaspoon Grandma Edna’s “El Ranch e-Roo” ™ Salad Seasoning

–         2 cups mixed salad greens

–         3 teaspoons water

–         2 teaspoons raw apple cider vinegar

–         About  2 drops stevia (or to taste)

–         salt & pepper to taste

Mix “El Ranch e-Roo” ™ Salad Seasoning with cottage cheese and set aside. Put water, vinegar, stevia, salt & pepper in bowl & mix well. Add salad greens & toss to coat. Put greens on plate. Place seasoned cottage cheese in center of lettuce. Enjoy!

 

French Tomato Salad

2 medium green onions, sliced
1 cup tomatoes cut into bite sized pieces
2 to 3 tablespoons French Twist Vinaigrette made ahead of time (using “French Twist” ™ Seasoning)

Directions:

Mix ingredients together and serve in small bowl along side your meat of choice.  Serves 1. 52 calories

 

Summer “Dang, That’s Good” Fresh Dill Salad

–         100 grams chicken sliced

–         2  ¾ teaspoons Dang, That’s Good Seasoning

–         1 cup fresh cut Romaine lettuce

–         1 cup baby greens salad mix

–         1 large head fresh dill flower

–         ½ teaspoon finely chopped fresh dill

–         1 green onion sliced fine

–         3 teaspoons MCT oil

–         2 tablespoons rice wine vinegar

–         2 tablespoons water

–         3 – 4 drops stevia, or to taste

–         1/8 teaspoon Dr. Bragg’s Amino Acids or Wheat Free Tamari Sauce

–         1/8 teaspoon pepper

Put ¾ teaspoon “Dang, That’s Good”™ Seasoning into small bowl. Add 2 tablespoons rice wine vinegar, 2 teaspoons MCT oil, ½ teaspoon fresh chopped dill, ½ teaspoon chopped green onion, Dr. Bragg’s Amino Acids or Wheat Free Tamari Sauce, pepper and stevia. Mix and set aside. Put 1 teaspoon MCT in nonstick pan. Add chicken, sprinkle with 2 teaspoons “Dang, That’s Good” ™ Seasoning, and cook on medium – low until done. Remove pan from heat and remove chicken from pan. Put 2 tablespoons water into pan and swirl around to gather some pan juices. Whisk water from pan into vinegar mixture. In large bowl put lettuces and remaining green onion. Break or chop the large head of dill into small florets and add to lettuce bowl: toss. Whisk vinegar dressing and pour over lettuce. Toss again and put onto plate. Arrange chicken pieces over the top. Garnish with a sprig of dill if desired. Serves 1 Calories: 132

 

Spinach, Fennel and Orange Citrus Salad

–         3 cups baby spinach

–         ½ cup fennel, sliced thin across the bulb

–         A couple dashes pepper

–         2 tablespoons rice wine vinegar

–         2 teaspoon MCT oil

–         1 teaspoon water

–         1 teaspoon “French Twist” ™ Salad Seasoning

–         Juice squeezed from ½ of an orange

–         ½ of an orange, peeled and cut into 3 pieces per section

–         2 drops stevia, or to taste

In a small bowl whisk together the vinegar, oil, water, “French Twist”™ Salad Seasoning, pepper, orange juice and stevia; set aside. Prepare fennel and orange sections. Add these to the spinach and toss. Whisk citrus dressing together and pour over salad. Toss all together.  Serves 1                              Calories: 121

Variation: Omit orange juice and orange slices. Replace juice of orange with 2 teaspoons lemon juice and increase stevia to 5 – 6 drops, or to taste. calories: 38

 

 Fabulous Summer Salad Trio

This is an easily made salad that offers a trio of flavors, textures and satisfying crunch! You can use any cabbage you choose, however, Savoy has a particular crunchy texture that is a WONDERFUL addition to the other veggies in this recipe; it’s not as sweet as green cabbage and that works well.  You’ll notice that there’s 3 veggies used – modify if you wish with the instructions below the recipe.

–         ½ cup mild onions, chopped (choose varieties like Vidalias or Walla Walla Sweets)

–         ½ cup Savoy Cabbage, cut into ½ inch bite sized pieces

–         1 cup cucumber, peeled and cut into small cubes

–         2 to 3 tablespoons “French Twist” ™ Salad Dressing (page

Mix ingredients together and serve in small bowl along side your meat or seafood of choice. Serves 1 Calories 52

 

Marinated Cucumber and Onion Salad

–         ½ large cucumber, peeled and sliced into thin rounds

–         ½ cup red onion (80 grams), sliced very thin

–         3 tablespoons “French Twist” ™ Salad Dressing (made according to package directions)

Mix ingredients together. Allow to sit and marinade for about 30 minutes (or more) in the refrigerator. Serve in small bowl aside your meat or seafood of choice. Serves 1

 

 “Dang, That’s Good” Ranch Style Citrus Dressing

–         ¼ cup MCT Oil

–         3 tablespoons water

–         ½ cup apple cider vinegar

–         2 teaspoons “El Ranch e-Roo” ™ Salad Seasoning

–         2 teaspoons “Dang, That’s Good Seasoning

–         3 drops stevia or to taste

Add ingredients to jar, apply lid, and shake to blend. Allow to sit for a few minutes. Overnight is even better. This dressing easily lasts for a month.

 

 

Marinated Asparagus Spears

24 medium asparagus spears

1 recipe “French Twisted” Salad Dressing

3 cloves garlic, minced

½ teaspoon pepper

 

Wash asparagus and snap off the woody ends. Bring a pot of water to boil. Add asparagus spears to water and cook for 3 -4 minutes. Quickly remove a spear and poke a fork in it to check for tenderness. It should be firm. When asparagus is ready, quickly empty out the hot water and cover the asparagus with cold water to stop the cooking. Drain. Put into a quart jar, or some covered container where the spears can lay side by side. Mix garlic and pepper with the Salad dressing and pour over asparagus. Refrigerate and let it sit overnight. Lasts for about 1 week.

Serves 3 at 8 spears per person         Calories per spear: 3

RECIPES FOR CHICKEN

Dang, That’s Good Chicken

–         100 grams chicken, cut into 3 to 4 long strips

–         2 teaspoons MCT oil

–         2 – 3 teaspoons “Dang, That’s Good“™ Seasoning

Place chicken in plastic bag and smash each piece until it’s about ¼ inch thick. Use the bottom of a glass if you do not have a meat mallet. Place chicken in nonstick pan and cook on medium heat, (use a little water to keep from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating) Cook chicken until done; then, sprinkle liberally with “Dang, That’s Good“™ Seasoning, cook an additional 30 seconds a side. Remove pan from heat, add MCT oil and turn to coat both sides of chicken and serve. Enjoy!

 

Chicken and Savoy Cabbage

–         100 grams chicken, sliced

–         3 cups savoy cabbage, sliced

–         3 teaspoons “To Die For”™ Seasoning

–         2 – 3 teaspoons MCT Oil

–              coconut oil or water

Put 1 teaspoon of water in non stick pan to keep from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating. Add chicken & sprinkle with half of the seasoning. Cook on medium for about 2 minutes. Add cabbage and remaining seasoning. Cover for about 1 ½ minutes. Uncover, stir & cook until cabbage is tender but not mushy. Remove from heat and drizzle with MCT oil and stir to release juices. Serve hot. Serves 1                                                             Calories: 170

 

 

 Gotta Have It Chicken and Asparagus

100 grams sliced chicken breasts

1 cup washed asparagus, broken into thirds

¼ cup 1 inch thin sliced onion

4 teaspoons “Gotta Have It”™ Seasoning

2 -3  teaspoons MCT Oil

Coconut oil or water

Directions:

1) Wash asparagus and snap off woody ends. Snap remaining spears into thirds.

2) Into nonstick pan put 1 teaspoon of water to keep from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating. Add chicken & sprinkle with half of the “Gotta Have It” ™ Seasoning. Cook on medium for about 1-2 minutes. When chicken appears almost done, add asparagus & remaining seasoning. Increase heat to medium-high. Stir & cook another 1 ½ minutes. Add onion, cooking another minute or so. Make sure that the asparagus remains tender crisp.

3) Remove from heat quickly adding MCT oil; stir to release juices. Serve hot. Serves 1   154 calories

 

Oriental Chicken Salad

100 grams chicken sliced

2 cups Romaine lettuce into salad sized pieces

1 cup green cabbage into narrow ¼ x 2 inch slices

Oriental Salad Dressing, made up ahead of time with “Amazin Asian” ™ Seasoning according to instructions on jar label
Directions:

1) Cook chicken breast until done. Cut into pieces and set aside to cool.

2) Prepare lettuce and cabbage. Add chicken and Oriental Salad dressing. Toss to coat and serve! Serves 1 Calories: 151

Note: You can change the ratio of cabbage to lettuce to suit your tastes.

 

Asian Chicken and Cabbage Teriyaki

–         100 grams sliced chicken breast

–         1 ½ to 2 cups cabbage, cut into narrow strips

–         4 green onion, cut long at an angle

–         1 1/2  teaspoons “Amazin Asian” Seasoning (or to taste)

–         2-3 teaspoons MCT oil

–              water or broth

Sauce:

–          1 ½ tablespoons low sodium wheat free tamari sauce

–         2 teaspoons “Amazin Asian” Seasoning (or to taste)

–         6 drops liquid Stevia

–         1 tablespoon water

–              1 tablespoon MCT oil

 

Mix sauce ingredients and set aside. In nonstick pan use a little water to keep from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating. Add chicken and sprinkle with ¾ teaspoon seasoning; massage in. Turn to medium and after stove heats up cook for about 1 minute. Add cabbage, sprinkling with ½ teaspoon seasoning, cover and continue cooking on medium low for another 3-4 minutes. NOTE that you do NOT want the cabbage to become mushy…just tender crisp. Remove cover, push chicken & cabbage to side. Turn heat to medium high and pour sauce in center of pan. Cook to thicken for about 30 – 45 seconds. Remove from heat, add green onion, give a quick stir and serve hot.        Serves 1

 

 

“Fried” Chicken

100 grams chicken cut into 2 pieces (leave in one piece if desired)

4 teaspoons “Down Home Delight” ™ Seasoning

Water or coconut oil

2 -3 teaspoons MCT oil

Directions:

1) Place chicken in plastic bag; smash until it’s about ¼ inch thick. Use the bottom of a glass if you do not have a meat mallet.
2) Cover all sides of chicken with “Down Home Delight” ™ Seasoning.
3) Add either a little water to keep from sticking, OR, using a paper towel, rub a small amount of coconut oil on pan before heating. Add chicken and cook on medium heat about 2-3 minutes a side or until done. Remove from heat & drizzle chicken with MCT oil. Turn to coat & loosen juices from pan. Put on plate. Serve with a bowl of tomato salad, (if desired.)

French Tomato Salad – see recipe under ‘RECIPES FOR SALAD AND VEGGIES’

 

ORIENTAL CHICKEN WITH NAPPA NOODLES

100 grams chicken cut into 2 pieces (can leave in one piece if desired)

2 medium green onions, sliced long

2 cups sliced Napa cabbage (you can use any cabbage but I favor Napa or Savoy)

1 teaspoon “Amazin Asian” ™ Seasoning

1 teaspoon MCT oil

wheat free tamari sauce or Dr. Bragg’s Amino Acids

 

Marinade Ingredients:

1 ½ teaspoons “Amazin Asian” ™ Seasoning

8 drops stevia extract

2 teaspoons rice wine vinegar (or apple cider)

1 tablespoon wheat free tamari sauce or Dr. Bragg’s Amino Acids

1 tablespoon MCT oil

2 teaspoons water

½  teaspoon tomato paste

 

Directions:

1) Mix marinade ingredients together; set aside. Place chicken in plastic bag and smash until about ¼ inch thick. Use the bottom of a glass to do this if you do not have a meat mallet. Put chicken in another sealable bag and cover with marinade. Seal the bag and move chicken around, within the bag, until coated.  Place in refrigerator for about 2 hours.

2) Use a little water in nonstick pan to keep from sticking, OR using a paper towel, rub a small amount of coconut oil on pan bottom before heating. Add chicken but, do not add marinade from bag. Cook about 2 minutes per side, or until done,(because it’s thin it won’t take long.) Remove from pan. Add cabbage & “Amazin Asian” ™ Seasoning to pan, stir, then cover for about 2 minutes. Remove lid, stir & cook cabbage until soft BUT NOT MUSHY! Add green onions & sprinkle with wheat free tamari sauce or Dr. Bragg’s Amino Acids to taste. Toss to mix, put cabbage mixture on plate & top with chicken pieces. Serves 1 Calories: 168

 

Chicken and Bok Choy Stir Fry

  • 100 grams sliced chicken breast
  • 1 ½ to 2 cups Bok Choy, cut into narrow strips
  • 1 to 2 green onions, cut into short slices
  • 2  teaspoons “Amazin Asian”™ Seasoning (or to taste)
  • 2-3 teaspoons MCT oil
  • Coconut oil, water or broth
  • 1 ½  teaspoons low sodium wheat free tamari sauce

 

Put a little water in nonstick pan to keep chicken from sticking, OR, using a paper towel, rub a small amount of coconut oil on pan before heating. Sprinkle chicken with half the the “Amazin Asian”™ Seasoning; massage in. On medium heat cook for about 2 minutes. Add Bok Choy, sprinkling with ½ teaspoon seasoning, cover and continue cooking on medium low for another 3 minutes checking from time to time. NOTE that you do NOT want the Bok Choy to become mushy…just tender crisp. Add tamari sauce and stir to blend. Remove from heat. Drizzle with MCT oil, add green onion, give a quick toss & serve hot. Serves 1

RECIPES FOR SEAFOOD

To Die For White Fish and Cabbage Stir Fry

  • 100 grams Mahi Mahi fillet, cut into chunks
  • 2 teaspoons “To Die For” ™ Seasoning
  • 2 -3 teaspoons MCT oil
  • 2 cups cabbage, sliced
  • Water or coconut oil

Use a little water in nonstick pan to keep fish from sticking, OR, using a paper towel, rub a small amount of coconut oil on pan before heating. Add fish & sprinkle with half the seasoning. Turn heat to medium & when fish begins to sizzle, cook about 1 to 2 minutes. Add cabbage, cover & continue cooking for about 1 to 2 minutes, checking from time to time to stir. When cabbage is tender remove from heat. Drizzle with MCT oil, stir & serve hot.

SASSY CITRUS “Blackened” FISH

100 grams white fish of choice (mahi mahi, cod or talapia work well)

1 to 2 tablespoons “Sassy Citrus” ™ Pepper, or to taste (liberal is best)

Water or coconut oil

1 tablespoons MCT oil

“French Twist” ™ Salad Dressing made up ahead of time according to instructions on spice jar label

3 cups mixed salad greens

about 6 slices of cucumber (optional)

Directions:

1) Place a little water to keep fish from sticking, OR, using a paper towel, rub a small amount of coconut oil on pan before heating. Lay fish into nonstick. Cook on medium high for about a minute per side. Sprinkle both sides with “Sassy Citrus Pepper,”™ reduce heat to medium; cooking until done. Drizzle with MCT oil, coating both sides.

2) While fish is cooking put lettuce, cucumber slices and French Twist Dressing in bowl. Toss to coat. Arrange on plate. Top with fish. Serves 1

Fish Alone: 84 calories  Salad with cucumber: 30  Total calories:  114  Total calories without cucumber: 106

Variation: Omit cucumber if desired or replace with 3 cherry tomatoes sliced in half.

 

Though this beautiful dish looks spicy, it’s not – it just incredibly simple to make and delicious! If you like spicy, just add the crushed peppers!

GOTTA HAVE IT SHRIMP AND FENNEL

Coconut oil or water

1 1/2 cups fennel bulb, cut into ¼” slices

1 teaspoon “Gotta Have It“™ Seasoning

2 cloves garlic, minced (optional)

1 teaspoon crushed red pepper (optional)

100 grams shrimp, uncooked, peeled and deveined

2-3 teaspoons MCT oil

Directions:

1) In a nonstick pan put a little water to keep food from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating. Turn pan to medium heat. Add fennel, “Gotta Have It“™ Seasoning and garlic. Cook for 1 minute.

2) Add red pepper & shrimp; continue cooking another 4 to 5 minutes until shrimp is pink & fennel is tender…not mushy. Drizzle with MCT oil and serve hot!

150 calories  Serves 1

RECIPES FOR BEEF

Savory Beef and Vegetables

 

  • 100 grams lean beef steak or buffalo, sliced
  • 1 1/4 cups green cabbage, sliced
  • ¼ cup thin sliced celery
  • 4 teaspoons “To Die For”™ Seasoning
  • Coconut oil or water
  • 1 teaspoon wheat free tamari sauce
  • 2 -3 teaspoons MCT Oil

In a nonstick pan put a little water to keep food from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating. Add beef & sprinkle with half the seasoning. Cook on medium for about 3 minutes. Add cabbage, celery & remaining seasoning. Cover for about 1 ½ minutes. Uncover, stir & cook until cabbage is tender but not mushy. Remove from heat; drizzle with MCT Oil & wheat free tamari sauce; stir to release juices, coating meat & veggies. Serve hot. Serves 1

Mongolian Beef

 

  • 100 grams sliced buffalo or ground beef (4% fat)
  • ¾ cup cabbage, cut into narrow strips
  • ½ medium onion, cut into narrow strips
  • 2 green onions, cut long at an angle
  • 1 1/2  teaspoons “Amazin Asian” Seasoning (or to taste)
  • Coconut oil or water

Sauce:

  • ·         1 ½  tablespoons low sodium wheat free tamari sauce
  • ·        2 teaspoons “Amazin Asian” Seasoning (or to taste)
  • ·        6 drops liquid Stevia
  • ·        1 tablespoon water
  • ·        2 -3 teaspoon MCT oil

In small bowl mix sauce ingredients; set aside. In nonstick pan put a little water to keep food from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating. Add buffalo or break up ground beef into pieces; sprinkle with ¾ teaspoon seasoning & massage in. Turn to medium & when stove heats up cook for about 1 minute. Add cabbage & onion (NOT GREEN ONION.) Sprinkle with ½ teaspoon seasoning, cover & continue cooking on medium low for another 3-4 minutes. NOTE that you do NOT want the cabbage to become mushy…just tender crisp. Remove cover and push meat & veggies to side of pan. Turn to medium high heat, pouring sauce in center of pan. Thicken about 1 minute while stirring center of sauce. Remove from heat, add green onion, give a quick stir and serve hot. Serves 1

 

Yummy Easy Asian Beef

  • 100 grams ground beef (4% fat)
  • 1 ½ to 2 cups Bok Choy, cut into narrow strips
  • 1 to 2 green onions, cut into short slices
  • 2  teaspoons “Amazin Asian”™ Seasoning (or to taste)
  • 1 teaspoons MCT oil or water
  • coconut oil
  • 1 ½  teaspoons low sodium wheat free tamari sauce

In a nonstick pan put a little water to keep food from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating. Add beef & sprinkle with half  the “Amazin Asian”™ Seasoning; massage in. Turn to medium and after stove heats up cook for about 2 minutes. Add Bok Choy, sprinkling with ½ teaspoon seasoning, cover and continue cooking on medium low for another 3 minutes checking from time to time. NOTE that you do NOT want the Bok Choy to become mushy…just tender crisp. Add tamari sauce and stir to blend. Remove from heat & drizzle with MCT oil, add green onion, give a quick toss & serve hot.      Serves 1

 

Beef and Cabbage

–         100 grams lean beef steak or buffalo, sliced

–         2 cups green cabbage, sliced

–         4 teaspoons “To Die For”™ Seasoning

–              coconut oil or water

–         2 -3 teaspoons MCT Oil

In a nonstick pan put a little water to keep food from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating. Add beef & sprinkle with half of the seasoning. Cook on medium for about 3 minutes. Add cabbage & seasoning. Cover for about 1 ½ minutes. Uncover, stir & cook until cabbage is tender but not mushy. Remove from heat and drizzle with MCT oil, stirring to release juices. Serve hot. Serves

 

Beef and Asparagus

  • 1 -2 teaspoons MCT oil
  • Coconut oil or water
  • 1 ½ cups asparagus, snapped into thirds (snap off woody ends and discard)
  • 2 teaspoons “To Die For“™ Seasoning
  • 100 grams beef or buffalo, cut into pieces if desired

In a nonstick pan put a little water to keep food from sticking, OR using a paper towel, rub a small amount of coconut oil on pan before heating. Add beef & “To Die For“™ Seasoning. Cook for 2 minutes. Add asparagus; continue cooking 4 to 5 minutes until asparagus is tender crisp…not mushy. Remove from heat & drizzle with MCT oil & stir. Serve hot. Serves 1

Mexican Beef with Pica de Guio

When you prepare this satisfying meal only select ‘one’ of the yummy Pica de Guios recipes that follow. You’ll find they’re both delicious, with one using fewer vegetables & being quicker to prepare.

  • ·        100 grams  ground beef (4% fat)
  • ·        1 to 1 ½ tablespoons “Now…THAT’S™ Mexican Seasoning
  • ·        2 tablespoons water
  • ·        2 teaspoons MCT oil

In nonstick pan break up ground beef into pieces. Turn heat to medium and cook beef until lightly browned. Add “Now…THAT’S™ Mexican Seasoning and water. Reduce heat and stir to blend- cooking for about a minute or less. Add more water if necessary to achieve desired moistness. Remove from heat and drizzle with MCT oil, (if desired.) Serve hot alongside fresh Pica de Guio and ENJOY!

Pica de Guio ONE:

In small bowl mix together and set aside while you chop vegetables:

  • ·        2 teaspoons lemon juice
  • ·        1 teaspoon vinegar
  • ·        1 teaspoon water
  • ·        ¼ to ½ teaspoons hot sauce (make sure it contains no sugar)
  • ·        1 teaspoon chopped garlic
  • ·        ½ teaspoon “Now…THAT’S™ Mexican Seasoning
  • ·        ¼ teaspoon sea salt

Prepare the following vegetables and add to bowl. Stir to blend and let sit a while.

  • ·        ¼ cup cabbage, chopped fine
  • ·        ¼ cup onion, chopped fine
  • ·        1 small tomato (like a roma) chopped
  • ·        2 tablespoons fresh chopped cilantro

 Pica de Guio TWO:

In small bowl mix together and set aside while you chop vegetables:

  • ·        2 teaspoons lemon juice
  • ·        ½  teaspoon vinegar
  • ·        1 teaspoon water
  • ·        ¼ to ½ teaspoons hot sauce (make sure it contains no sugar)
  • ·        1 teaspoon chopped garlic
  • ·        ½ teaspoon “Now…THAT’S™ Mexican Seasoning
  • ·        ¼ teaspoon sea salt

Prepare the following vegetables and add to bowl. Stir to blend and let sit a while.

  • ·        1 large green onion, chopped fine
  • ·        1 large tomato (like a roma) chopped to equal 1 cup
  • ·        2 tablespoons fresh chopped cilantro