Add the olive oil and chopped onion, and cook until the onions become slightly translucent and soft.
Add the spinach and cook until wilted.
Transfer the cooked vegetables to a colander to remove any excessmoisture.
Zero Belly
Set aside to cool completely.
Step 6
Let rest for 5 minutes before slicing.
Combine the wet and dry ingredients in a bowl, and mix until just combined.
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Fold in the chopped walnuts.
Step5
Spray a muffin tin with olive oil spray.
Pour the batter into the preparedmuffin pan.
Tap the pan on the counter a few times to remove any air bubbles.
Bake until a wooden pick inserted in center of one of the muffins comes out clean, 15-20 minutes.
Let cool on a wire rack for 15 minutes.
Run a knife around the muffins to loosen them and unmold.
Serve warm or at room temperature.
Coat a small nonstick pan with olive oil spray and heat over medium heat.
Whisk together the eggs and egg whites.
Add one fourth of the egg mixture to the pan.
Top with 2 tablespoons salsa and 1 tablespoon of guacamole.
Zero Belly
Step 7
Repeat three times with the remaining ingredients.
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Stir in the oats and cook until soft, about 3 minutes.
Jason Varney/Zero Belly Cookbook
Top with flaked almonds.
Pick meat, both white and dark, from the carcass and shred.
Reserve 12 the meat for a future meal.
Fold in the shredded chicken, grapes, toasted almonds, red onions, and celery.
Divide salad into four portions and serve with lettuce leaf “wraps.”
Divide the metaballs among the four pizzas, along with the sliced onions and mushrooms.
Bake in oven for 5 to 10 minutes.
Toss mixed greens and ZBD Vinaigrette in a large bowl.
Divide mixed greens among four plates and serve with one pizza.
Fill a large bowl with ice and cold water.
Place the trimmed beans in boiling water for about 30 seconds or until tender.
Use a large slotted spoon to transfer the snow peas directly into the ice water too cool completely.
Once cool, take the snow peas out of the water and place on a paper towel to dry.
Combine the blanched snow peas and all remaining ingredients in a large bowl.
Mix well and divide between four plates.
Pick meat, both white and dark, from the carcass and shred.
Reserve 12 the meat for a future meal.
Heat olive oil over a medium heat in a 4-quart sauce pot.
Add the onion, celery, and carrot, and cook until soft, about 5 minutes.
Add the chicken broth, vegetable broth, and salt to the pot and bring to a boil.
Turn down the heat and simmer for an additional 10 minutes.
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Add the chicken, rice, and the fresh herbs, and simmer for another 5 minutes.
Saute onion until softened.
Add garlic and saute one minute.
Add cumin, oregano, cayenne pepper, salt and cook for another minute.
Add chilies, chicken, beans and stock.
Bring to boil then reduce heat and simmer for 40 minutes to blend flavors.
Divide the salad among four plates and top each with 5 ounces of oven-roasted cod.
Mix well and divide between four plates.
Top each plate with 4 ounces seared tuna.
Add the ground turkey and use a heatproof spoon or spatula to break into pieces.
Cook until browned, about 5 minutes.
Add the Italian seasoning and one tablespoon of tamari to the turkey and cook for an additional 2 minutes.
Transfer the browned turkey to a plate lined with paper towels to drain any excess fat.
Keep the skillet on the heat.
Add the remaining 2 tablespoons of tamari to the skillet, along with the fire roasted tomatoes and mushrooms.
Leave to cook until the tomato juices begin to boil, then reduce the heat to a simmer.
Return the cooked ground turkey to pan.
Add the baby spinach, and heat until spinach is wilted and well mixed.
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Garnish with chopped cilantro (optional).
Once mixed, carefully fold in the crab until just incorporated.
Use your hand to form twelve individual crab cakes (about 34 inch thick and 1 inch wide).
Flatten the crab cakes between the palms of your hands and set aside.
For the fries:
Preheat the oven to 400F.
Cut each potato in half lengthwise, and then into wedges.
In a large bowl, combine the cut potatoes, extra virgin olive oil, and spices.
Toss to evenly coat the potatoes.
Spread potatoes in a single layer on a non stick sheet pan.
Using a wide spatula, carefully place each crab cake in the pan.
Sear for about 3 minutes or until lightly browned.
Flip each cake over, and cook for another 3 minutes or until browned.
Transfer each cooked crab cake onto a sheet pan.
Step 8
To prepare the aioli, mix together all ingredients in a small bowl.
Step 11
Divide the hot fries among four plates and serve with three ‘po boys.’
Heat a nonstick pan, lightly coated with olive oil spray over medium heat.
Don’t worry about cooking the chicken breast all the way through.
Place the seared chicken in a glass casserole dish.
Pour the Zero Belly Marinara over the chicken breast and cover the dish with foil.
Place in the oven and cookfor 15 minutes.
While the chicken cooks, prepare the swiss chard.
Take the green leaves of the stems and roughly chop.Thinly slice the stems and set aside.
Heat the extra virgin olive oil in a large saute pan over medium heat.
Add the swiss chard stems and sautee until tender, about two minutes.
Add the chopped swiss chard leaves and add 14 cup of water.
Steam until tender, about 2 minutes.
Finish with a squeeze of half a lemon.
Divide the cooked swiss chard among four plates.
Top with one chicken breast and marinara.
Serve with 12 cup brown rice.
Pulse or mix until justcombined.
Do not over mix.
Roll the mixture into 8 individualballs and place them into 8 holes of a 12-hole muffin tin.
Pour half the glaze into a fresh bowl and set aside.
Brush the top of the uncooked turkey muffins with 12 of the glaze and place in the oven.
Cook for 15 minutes.
Cook for an additional 15 minutes.
Transfer the muffin pan to a cooling rack and let sit for at least 5 minutes.
Right before serving, mix the grape tomatoes and the walnuts into the salad.
Divide the salad among four plates along with two meatloaf muffins.
Lay the eggplant in a single layer on a baking sheet and salt generously.
Allow eggplant to sit for 30 minutes to an hour.
Rinse with water and dry well.
Place in oven for 5 minutes.
While the eggplant cooks, spray another baking sheet with olive oil.
Spread a single layer of zucchini and summer squash slices.
After eggplant has cooked for five minutes, add baking sheet with zucchini and yellow squash to oven.
Bake for another five minutes.
Remove both trays from the oven.
Cover with tin foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes.
Once cooked, let rest on a cooling rack for 10 minutes before slicing and serving.
Line a baking pan with parchment paper.
Bake the chocolate chips in the oven for 2 to 3 minutes, just until they start to melt.
Transfer the parchment paper to a plate and refrigerate for at least 30 minutes.
Break the bark into small pieces and serve.
Mix well and spread evenly in the prepared baking dish.
Place the crumble topping ingredients in a separate bowl, and mix with your hands, pinching together clumps.
Evenly spread the crumble topping on the apples.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 45 minutes until golden brown.
Transfer to a cooling rack and let cool for 5 minutes.
Serve warm or at room temperature.
Add the dry ingredients to the wet, and mix to incorporate.
Do not over mix.
Fold in the grated carrots.
While the cupcakes are baking, prepare the Whipped Coconut Cream.
Transfer the cupcakes to a cooling rack and allow to cool completely.
Top the cooled cupcakes with a dollop of Whipped Coconut Cream.
In a large bowl, mix together the almond meal/flour, cocoa powder, and baking soda.
In another bowl, whisk together the melted coconut oil, light brown sugar, and eggs.
Add the dry ingredients to the wet ingredients and mix to incorporate.
Mix in the chocolate chips and dried cherries.
Bake for 12 minutes.
Let cookies sit for 2 minutes before transferring to a cooling rack to cool.
