4-6 chicken breasts

2Tb Sea salt

2Tb extra virgin olive oil 

4-6 garlic cloves, minced

2-3 Tsp Truvia (stevia blend)

Put chicken breasts in large bowl.   Mix 2Tb sea salt with a few cups of water.  Pour over chicken, cover 

and refrigerate 12-24 hours.   Preheat oven to 450F.  Rinse breasts and pat dry with paper towels.  Spray  some olive oil in a baking dish then place chicken in it.  Mince 4-6 cloves of garlic and sauté in olive oil ‘til tender.  Stir in the sweetener.   Baste on top of breasts.  Bake 15-30 minutes depending on cup size .  Juices should run clear when poked.

Lemon Garlic Mahi-Mahi atop Asparagus

Lemon Garlic Mahi-Mahi atop Asparagus 

1  Mahi -Mahi Fillet (hCG Plan:  weigh out 4.5oz raw = 113 calories, Keto Diet use 5-6oz)

3-4 cloves Garlic, smashed

1-2 Tbsp Lemon Juice

1 Tbs Bragg's Liquid Aminos or coconut aminos 

10 spears asparagus (hCG Plan: 50 cal, Keto Plan you may increase amount to 2 cups if desired)

Preheat oven to 350*   Make a foil “envelope” in a small baking dish.   Lay asparagus on bottom, then top with mahi mahi.  Mix garlic, lemon juice and aminos and pour over fish.  Bake about 20 minutes or until fish flakes easily with a fork.  Enjoy!  OR  Marinade in fridge for at least one hour and cook on grill.