LIFE
BY
DESIGN
TM
Mmmm..."Ends Meat"
Sausage & Mixed Green Salad
February 17, 2015 - Posted by Donovan Service
Protein Source:
3 oz - Honey Garlic Sausage
2 - Mini Babybel Original
Vegetables:
1 ½ Cups - Mixed Romaine Lettuce
1 - Avocado
¼ - Sliced Cucumber
Seasoning:
1 ½ oz - Mixed Balsamic Vinegar
1 oz - Lemon Concentrate
Sprinkle Oregano Leaves
Side Dish:
1 - Sliced Blood Orange
Procedure:
Step 1: Begin by placing the sausage in a deep frying pan. Add 2 teaspoons of Olive Oil and cook sausage for 10 - 15 minutes.
Step 2: Slice all vegetables to desired dimensions and blend with Mixed Romaine Lettuce. Thereafter place the salad on a plate. Slice the sausage in two or in three parts and place over the salad.
Step 3: Season all contents with ingredients listed above and then serve.
Timeline:
25 minutes
Spaghetti Squash With Meat Sauce
February 17, 2015 - Posted by Donovan Service
Protein Source:
6 oz - Ground Beef
Vegetables:
1 - Yellow Squash
1 Cup - Kale
¾ Cup - Grape Tomatoes
1 - Yellow Pepper
1 - Red Pepper
1 - Green Pepper
½ Cup - Fresh Mushrooms
Seasoning:
1 Cup - Tomato Sauce
Sprinkle Garlic and Oregano Leaves
Procedure:
Step 1: Slice squash in half length wise, than remove all of the seeds from both halves. Place both halves on a flat oven pan and bake at 350 degrees. Bake for 30 - 45 minutes
Step 2: Place ground beef into a large frying pan and at medium to high temperature until beef is cooked through.
Step 3: Slice vegetables and place into pan and add tomato sauce over top. Mix contents together until you have
reached the desired texture.
Step 4: Remove Squash from the oven and scrap the contents out with a fork.
Presentation:
Place squash noodles on a plate or in a bowl. Thereafter spread meet sauce over plated squash and serve.
Timeline:
65 minutes
Salmon Stuffed Bell Peppers & Rice
Procedure:
Step 1: Season salmon with Honey and Lemon Concentrate.
Step 2: Place salmon on a flat pan or grill and bake at 275 degrees. Cook for 15 - 20 minutes
Step 3: Cook 1 - 2 Cups or desired amount of Jasmine Rice. Slow cook for 20 minutes
Step 4: Slice Peppers in half and dice Snap Peas, Tomatoes, and Mushrooms.
Step 5: Once Salmon is baked, remove from oven and slice into quarters.
Step 6: Begin stuffing spiced vegetables into the Peppers and then top with the baked Salmon.
Step 7: Place Stuffed Peppers on flat pan and bake in the oven at 225 degrees for 6 - 10 minutes.
Presentation:
Scoop desired amount of rice onto a plate and then removed stuffed peppers from the oven. Thereafter place the
peppers on top of the rice and then sprinkle: Soya Sauce, Rosemary Leaves, Thyme Leaves, and Black Pepper over contents.
Timeline:
35 minutes
March 30, 2015 - Posted by Donovan Service
Protein Source:
4 oz - Salmon Salmon
Vegetables:
½ - Green Pepper
½ - Red Pepper
½ - Orange Pepper
½ Cup - Snap Peas
½ Cup - Sliced Tomatoes
¼ Cup - Mushrooms
Carbohydrates:
1 Cup - Jasmine Rice
Seasoning:
4 tsp - Honey
2 tsp - Soya Sauce
3 tsp - Lemon Concentrate
Sprinkle - Rosemary Leaves, Thyme Leaves, and Black Pepper
Bacon Breakfast Salad
Procedure:
Step 1: Cook the desired amount of Bacon in a flat pan. Use coconut or olive oil to lubricate the pan.
Step 2: Slice all of the fruit and vegetables as desired.
Step 3: Plot spinach on a flat plate and then sprinkle the strawberries, dried cranberries, and sunflower seeds over the bed of spinach.
Step 4: Place the bacon on and sprinkle the desired amount of apple cider vinegar over the salad.
Timeline:
15 minutes
November 1, 2015 - Posted by Donovan Service
Protein Source:
5 - 6 Strips of Bacon
Vegetables:
2 Cups of Baby Spinach
Fruit:
2 - 3 Kiwis
½ Slice of Orange
½ a Cup Strawberries
¼ of a Cup of Dried Cranberries
Seasoning:
Apple Cider Vinegar
Sunflower Seeds
Jamaican Curry Chicken & Kale Quinoa Salad
Procedure:
Step 1: Begin by selecting a large sized cooking pot with the appropriate lid, then lace pot with Olive Oil.
Step 2: Place 20 - 30 oz of Chicken into the pot, thereafter slice the “Ingredients” (White Onion, Potatoes, and Green Onion Chive) and place them into the pot.
Step 3: Spread “Seasoning” over top of all contents in the pot. Use a large wooden spoon to stir all contents evenly.
Step 4: Cover the pot with the appropriate lid, and store in a fridge and marinate contents for 12 - 24 hours.
Step 5: Use largest burn on your stove and set the heat to mid range (5 to 6), and slow cook all of the contents within the pot for 90 minutes to 2 hours. Slow cooking the contents will allow for the chicken to absorb all of the flavour. Check on contents periodically in order to avoid pot following over and burning the chicken.
Step 6: Cook desired amount of Quinoa for 20 minutes at low heat (2 to 4).
Presentation:
Place “Vegetables” on a flat plate and plot quinoa on top. Thereafter place desired amount of Curry Chicken over the bed of vegetables and quinoa.
Timeline:
90 minutes - 2 hours
November 11, 2015 - Posted by Donovan Service
(Serving Size Pictured)
Protein Source:
5 - 8 oz of Chicken
Vegetables:
2 - Cups of Kale
½ sliced Avocado
Side:
1 - Cup of Quinoa
Ingredients:
20 - 30 oz of assorted Chicken (Thigh, Legs, and Wings)
1 - Large White Onion
6 - 10 oz of Yukon Yellow or Irish White Potatoes
1 - Green Onion Chive
Seasoning:
1 ½ - Teaspoons of Seasoning Salt
½ - Cup of Ketchup
¼ - Cup of Soy Sauce
3 - Teaspoons of Olive Oil
2 - Teaspoons of Tabasco Hot Sauce
½ - Cup of Thyme
2 - Teaspoons of Black Pepper
¾ - 1 Cup of Montego Jamaican Style Hot Curry Powder
Lemon & Black Pepper Salmon with Arugula & Quinoa Salad
November 16, 2015 - Posted by Donovan Service
*Serving Size Pictured*
Protein Source:
5 - 6 oz of Atlantic Salmon
Vegetables:
1 - Cup of Arugula
Shredded Carrots
½ - Cup of Sliced Red Onion
2 - Sliced Radishes
Side:
2½ - Cup of Quinoa
Seasoning:
A: 1 - Teaspoon of Mrs. Dash Seasoning
B: ½ - Teaspoon of Black Pepper
C: ½ - Teaspoon of Oregano Leaves
D: 1 - Teaspoon of Parsley
E: 1 - Teaspoon of Lemon Concentrate
F: 1 - Teaspoon of Balsamic Vinegar
G: ½ of Sliced Pink Grapefruit
Procedure:
Step 1: Use a flat cooking pan and lubricate with Olive Oil or Coconut Oil, and set oven to bake at 250 - 275 degrees Celsius. Cook for 15 - 25 minutes to achieve the desired texture.
Step 2: Place desired amount of salmon on the pan and season with spices A through E.
Step 3: Measure a desired amount of quinoa and cook in a small pot at light to mid-range heat for 15 - 20 minutes.
Step 4: Slice and shred the carrots, red onions, and radishes.
Presentation:
Step 5: Once the salmon and quinoa is cooked, take a flat plate and plot the desired amount of quinoa in the middle of the plate. Spread the arugula, sliced carrots, and red onion over the quinoa. Blend all the contents.
Step 6: Place the salmon on top of the bed of quinoa, lightly pour the balsamic on top and squeeze the grapefruit over all of the contents on the plate (F - G). And place radishes in a circle around the salmon and quinoa salad.
Timeline:
35 minutes