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Almonds (slivers)
1/4 cup of lemon juice
Coconut oil
Add a dash of cinnamon
     
    Directions
In a pan, add the coconut oil, red onion and almond shavings.
Wait until the onions have caramelized before adding the strawberries. 
Stir in the spinach and continue cooking for about 2 minutes.
In a zip lock bag, mix olive oil, lemon juice, vinegar, olive oil.
Include the chicken and marinate for 30 minutes in the refrigerator. 
Take the chicken out and pound it with a mallet.
Once they are in fillet form, spoon in the mixture of strawberry and almonds.
Roll the chicken fillet and line them in the sauté pan.
Sprinkle a dash of cinnamon and bake at 350 degrees for 10 minutes.
After baking the chicken, transfer the pan to a stove to sear the chicken for 25 minutes just in time before serving.

Sautéed Garlic Shrimps with Lemon and Mashed Cauliflower
    Calories: 86/serving
    Fat: 7.0g /serving
    Dietary Fiber: 1.2g /serving
    Carbohydrates: 3.7g/ serving
    Recipe Serves: 4 people
     
    Ingredients for the Cauliflower Mash
6 pieces of smashed cloves garlic
1/4 cup freshly grated Parmesan cheese
1 head of Cauliflower (cut to large florets)
1 cup chicken broth
2 tablespoons olive oil
     
    Directions
Set the oven to 400 degrees F.
Heat up a pan with olive oil, salt and pepper in a pan then add the cauliflower.
Loosely cover the pan with foil and roast the cauliflower florets for 15 minutes.
Roast the florets for another 15 minutes.
Transfer the garlic cauliflower mixture to a food processor; blend mixture with chicken broth and Parmesan cheese.
Season the cauliflower mash with pepper and salt.
Cover the pan with foil to keep it warm and serve.
     
    Ingredients for the Garlic Shrimp with Lemons
2 tablespoons olive oil 
2 cloves minced garlic
1 lb. shrimp (peeled and deveined)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
zest of 1 lemon 
1/4 teaspoon pepper
     
    Directions
In a large bowl, mix all the ingredients and marinate them for about 15 minutes.
Over medium high heat, heat a skillet and sauté the shrimp for 8 minutes.
Transfer the shrimp in a bowl and cover with foil to keep it warm. 
     
    Ingredients for the Spinach
4 cups pre-washed baby spinach (coarsely chopped)
1/2 thinly sliced onion
1 tablespoon olive oil 
1/2 teaspoon red pepper flakes (crushed)
1/2 freshly juiced lemon
     
    Directions
Add the onions in the same skillet where you have cooked the shrimps.
Set heat at a medium for 5 minutes and sauté the onions and spinach. 
Remove the pan from the oven and add pepper, lemon juice, pepper flakes and salt.
To serve, top the cauliflower mash on the spinach and put shrimps on the side.

Grilled Filet Mignon and Mint-Soy Sauce with Salad Greens
    Calories: 181/serving
    Fat: 8g /serving
    Dietary Fiber: 3.7g /serving
    Carbohydrates: 10g/ serving
    Recipe Serves: 2 people
     
    Ingredients
¼ teaspoon red pepper flakes
1 small cucumber
3 teaspoons canola oil
2 pieces filet mignon
2 teaspoons brown sugar
½ cup carrot
2 cups mixed salad greens
½ cup fresh mint leaves
¼ cup lime juice
2 teaspoons fish sauce
½ red onions
½ cup fresh cilantro leaves
1 cup bean sprouts
     
    Directions
In a skillet, cook the beef with 2 teaspoons of oil for about 4 minutes on each side; set aside on a cutting board.
Meanwhile, in a medium-sized bowl, add the brown sugar, fish sauce, pepper flakes, lime juice and a tablespoon of oil.
Chop all the mixed greens and toss to coat with the oil mixture.
Serve the vegetables on a plate and top with the beef.

Spicy Breaded Fish Fillet with Capers and Lemons
    Calories: 131/serving
    Fat: 6.2g /serving
    Dietary Fiber: 0.7g /serving
    Carbohydrates: 8g/ serving
    Recipe Serves: 12 people
     
    Ingredients
4 catfish fillets
¾ cup plain yogurt (fat-free)
1 tablespoon fat-free mayonnaise
1 tablespoon lemon juice
1 shallot
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley
2 teaspoons capers
¼ teaspoon black pepper
1 tablespoon pickle relish
2 teaspoons dried thyme
Lemon wedges (for garnishing)
¼ cup