Fit For Fall 2012 | Amy Ignatius 4 eggs ¼ teaspoon dry mustard (optional) ½ lb asparagus, trimmed, then cut into ½” pieces ¼ onion, diced ½ tomato, diced 2-4 mushrooms, thickly sliced Salt and pepper Preheat oven to 350°F. In a small bowl, beat eggs slightly. Add dry mustard (or other spices to your…
Fit For Fall 2012 | Hannah Schillawski 1 6-oz can of tomato paste ¼ cup water ½ teaspoon garlic powder ½ teaspoon NTM salt ½ teaspoon Stevia (optional) 2 tablespoons of Super ACV 1 teaspoon minced onion Combine all ingredients in a bowl and mix well. Adjust seasonings to taste. Can be stored in the…
Candi’s “Legal” Barbeque Sauce Fit For Fall 2012 | Candi Johnson ¾ cup tomato sauce 1 tablespoon onion powder ½ teaspoon Dynamite NTM Salt fresh ground black pepper to taste ¼ teaspoon garlic powder 1-2 teaspoon stevia powder ¼ cup Super ACV 1 tablespoon prepared mustard 8 drops Liquid Smoke Combine all ingredients in a bowl…
Spring Conference 2012 | Chef John Berryhill 1 tablespoon fresh ginger, minced ½ cup blackberries ½ cup blueberries ½ packet of Stevia 1 tablespoon Super ACV Cucumber water – sliced cucumber in water, let set for at least one hour Using a food processor or blender, blend together dressing ingredients until smooth. Add cucumber water to…
