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CHIRO THIN MEAL FOR THE MONTH

SALADS:

RADISH SALAD

Radishes, sliced (allowed amount)

Lemon juice

1tbsp. dehydrated minced onion

1tbsp. parsley

Salt and pepper to taste

In bowl, combine all ingredients and refrigerate 30 minutes to 1 hour before serving.

TANGY TOSSED SALAD

1 lg. head lettuce

1 green pepper

1 red onion

1 bundle celery

1 bundle radishes

1 medium cucumber

Chop lettuce and other vegetables. Mix in salad bowl. Chill and serve with Balsamic vinaigrette dressing.

LEMON GINGER ASPARAGUS (2 SERVINGS)

8 oz. asparagus

½ c. water

½ tbsp. Fresh minced ginger root

3 cloves minced garlic

Lemon zest

Black pepper

Preheat pan over medium heat. Snap off woody ends of asparagus spears and discard. Cut spears into 2 or 3 pieces.

MAIN COURSE: APPLE CIDER WRAPS

4 oz. chicken

2 medium green cabbage leaves

2 medium red (Napa) cabbage leaves

1 garlic clove

3 tbsp. apple cider vinegar

¼ tsp. onion powder

¼ tbsp. Sea salt

¼ tbsp. pepper

1 tbsp. fresh ginger

Mix together finely grated ginger, garlic, onion powder, cider, salt, pepper and chicken pieces. Cook until chicken is cooked thoroughly and then add the Napa cabbage and cook until cabbage is slightly cooked. Take the 2 green cabbage leaves and split the chicken mixture and place in cabbage leaves and roll into a wrap.

DESERT: STRAWBERRY SORBET

1 serving of strawberries

Juice of 1 lemon- Stevia (sweeten to taste)

Water (if needed)

Freeze fresh strawberries about 1 hour. Blend fresh frozen strawberries, lemon juice and sugar substitute in blender until very well blended. You can serve immediately or place in freezer to allow it to firm up even further. 

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