Roasted Onion Petals

Made a believer out of my husband that onions can stand on their own.


1 medium Onion (I used Vidalia 7.5 oz)
1 tbl Bragg's Organic Apple Cider Vinegar Reduction (see below)
1/4 teaspoon Pink Salt
Fresh Ground Black Pepper


Peel and cut off the ends of the onion.  Using a sharp knife slice from one end almost through to the bottom without cutting the onion in half. Continue cutting to form the petals again making sure you do not cut all the way through the onion.

Place onion onto aluminium foil large enough to allow for room for steam.  Drizzle the Apple Cider Vinegar Reduction over the onion filtering it into the cuts.  Sprinkle with Pink Salt and Pepper.

Seal the onion in the foil with enough room to allow for the onion to steam.  Set pouch onto a baking sheet and cook for approximately
35-40 minutes at 350 degrees.



Cider Vinegar Reduction
Heat 1-1.5 cups of Bragg's Organic Apple Cider Vinegar in a small sauce pan to boiling.  Reduce heat to low and simmer stirring occasionally.  Reduction time will vary however on my electric cook top it took about 30 minutes.  Reduce until 2/3 of the liquid has cooked off, the color begins to darken and slightly thickens.  Be very careful as it will burn easily at the end if you don't pay attention.

Apple - Spinach Chicken

Ditch the typical oil pan frying to save on unnecessary fat and calories.  Using fresh ingredients, free range chicken and organic fruits and vegetables this becomes a very healthy and filling dinner.

1/4 cup Vegetable Broth
4 (3.5-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced (about 1/2 teaspoon)
2 teaspoon Dijon or Spicy Mustard
1/2 cup Bragg's Organic Apple Cider Vinegar
1 medium Granny Smith or Fuji apple, cored and sliced
6 cups fresh baby spinach or chopped Swiss chard

Heat vegetable broth in large nonstick skillet over medium-high heat.  Sprinkle chicken with salt and pepper and add to skillet. Cook 5-6 minutes on each side or until cooked through.
Remove chicken from the plate, cover and keep warm.

Add garlic, mustard, cider vinegar and apples to the pan and bring it to a boil.  Reduce heat, simmer, stirring often for approximately 5 minutes.  Return chicken and any juices to the pan. Cook, stirring occasionally, until sauce thickens slightly, about 3 minutes

Add spinach to pan and toss until wilted, about 1 minute. Serve hot.

4 Servings - Approximately 210 calories each

Mini Meatloaf - Lean Ground Beef/Buffalo

1 lb Ground Beef (95% lean) or Buffalo
1 Tablespoon Onion Powder
2 Cloves Garlic, Minced
1/2 teaspoon Sage
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/4 teaspoon Marjoram
1/4 teaspoon Salt
1/8 teaspoon Pepper

Preheat oven to 350 degrees.  Cover baking sheet with aluminium foil.  Combine all ingredients in bowl, mixing gently.  Divide into 4 servings and shape into mini loaves.  Baked in preheated oven for 20-30 minutes or until done.

Per Serving
95% Lean Ground Beef = 184 calories
Buffalo = 196 calories

Roasted Cabbage

1 Cabbage, quartered
1 tablespoon Extra Virgin Olive Oil
2 tablespoon Fresh Squeezed Lemon Juice
1 tablespoon Liquid Aminos (Natural Soy Sauce Alternative)
1/4 teaspoon Salt (I use pink salt)
1/4 teaspoon Fresh Ground Pepper
Aluminum Foil

Remove outer layer from the cabbage and quarter the head.  Carefully remove the center hard stem by cutting in a shallow V shape  Place each quarter on aluminium foil large enough to close when ready to bake.  Drizzle EVOO, Lemon Juice and Liquid Aminos evenly over all four portions. Evenly sprinkle salt and pepper.  Close up the aluminium foil leaving room for steaming.
Bake at 425 degrees for 20-30 minutes.

32 oz cabbage = 112 cal
1 tbs EVOO = 120 cal, 14g fat
2 tbs Lemon Juice = 14 cal
1 tbs Liquid Aminos = 0 cal
Salt & Pepper Total = 2 cal
Per Serving Approximately = 62 calories, 3.5g fat