2 small zucchini
1/4 cup either sliced shallots or red onion
2 cloves garlic, sliced
2 Tbsp olive oil
dill
pepper

slice he zucchini crosswise into small discs about 1/4 inch thick. Slice the shallots or onion and garlic.

saute all of the ingredients together in a medium pan with the olive oil. Add dill and pepper to taste. Stir and turn often, cooking for 5 to 7 minutes. Try not to allow too much browning. Enjoy warm, or use leftovers in salads.

Zone info: 2 servings at 1 carb block, 9 fat blocks (usean appropriate quantity of  oil to meet your fat requirements).

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1/4 cup white wine vinegar
1/4 cup tomato sauce
1 1/2 Tbs olive oil
1 Tbs dried basil
1 Tbs chopped sun dried tomatoes
pepper

Mix all of the ingredients in a small bowl. Store the unused portion in a jar. Paleo purists can substitute lemon juice for the vinegar. If you do this , use a little less then 1/4 cup of lemon juice and add a bite more tomato sauce. You can easily double this recipe if you’d like to have more dressing on hand.

Zone info: 4 servings at 31/2 fat blocks.

The post Tomato Basil Dressing appeared first on RAW School of Fitness.

1 tsp fennel seeds
1/2 tsp dried parsley
1/4 tsp sage
1/4 tsp red chili pepper
black pepper
1 Tbs olive oil
1/2 Tbs balsamic vinegar

Add all of the ingredients to your salad bowl. Add veggies of choice, toss well to coat with the dressing.

Zone info: 1 serving at 9 blocks fat.

The post Spicy Fennel Dressing appeared first on RAW School of Fitness.

3 C brussel sprouts
1/2 C chopped onion
1/4 C chopped pecans
2 slices bacon, cut into small pieces
1 Tbsp olive oil
2 Tbsp apple cider vinegar

Cut the stem ends off the brussel sprouts, then quarter them lengthwise. In a large skillet, saute the Brussels sprouts, onion, and bacon in the olive oil. Cook until the bacon is done and the onion soft, around 10 minutes. Add the pecans and the apple cider vinegar and sauté for around two minutes more; the vinegar should have formed a glaze. Serve warm.

Zone info: 2 servings at 2.5 carb blocks, .5 protein blocks, 10.5 fat blocks.

The post Brussels Sprouts & Pecans appeared first on RAW School of Fitness.

One orange
~1/4 cup sliced red onion
2 tsp olive oil
1 tsp white wine vinegar (Paleo purists can opt for lemon juice instead of the vinegar.)

Peel the orange and break it into segments. Arrange the orange pieces in a bowl, top with the sliced red onion. Drizzle with the oil and vinegar.

Zone info: 1 serving at 2 blocks carb, 6 blocks fat.

The post Orange and Onion Salad appeared first on RAW School of Fitness.

Veggies of your coice (broccoli or cauliflower, for example)
1/4 cup water

Add veggies and water to the pressure cooker. Close the lid and het over high until the unit is up to pressure. Immediately transfer to another element set to medium and cook for 3 minutes (This is to prevent overcooking). Quickly cool the pot under cold running water until the pressure releases. Open and serve.

Zone info: this will depend on which veggies you have chosen, of course!

The post Quick Cooked Veggies appeared first on RAW School of Fitness.

Time: 40 minutes

1 lb. pork chops
1 cup unsweetened applesauce, or homemade applesauce
cinnamon and nutmeg to taste
1 tsp olive oil

Preheat the oven to 400 degrees. Heat the olive oil in a skillet over medium heat, then brown the pork chops on both sides. Transfer them to a baking dish. Cover the meat with 1/2 cup of applesauce and spice. Bake for 15 minutes, then turn the chops over and cover with another 1/2 cp of applesauce and spices. Bke for 15 minutes more. Serve with the applesauce spooned over the meat.

Zone info:  4 servings  at .75 carb blocks, 4 protein blocks, 7 fat blocks

The post Pork Chops & Applesauce appeared first on RAW School of Fitness.

An esay dish combining white fish and green tomatillo salsa.

Time: 5 minutes prep, 10-12 minutes cooking

1 lb cod, catfish, orange roughy, or other white fish
7 oz can of salsa verde (i like the herdez brand)
1/2 tsp dried cilantro
2 tsp lime juice
1/4 tsp coriander

Mix salsa, cilantro, lime juce, and coriander in a bowl. Place the fish into a baking dish and cover with the salsa mix. Bake at 350 degees for 10-12 minutes, until the fish flakes easily.

Zone info: 4 servings at 4 blocks protein, ~ 1/4 block carbs.

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Time: 5-7 minutes, plus chilling time

1/2 cup chopped onion
2 medium cucumbers
1/4 cup fresh cilantro leaves
1/2 cup coconut milk
1/4 cup chicken broth

Peel th cucumber, then chop it into small chunks. Load the onion, cucumber, and cilantro into your blender. Add the coconut milk and chicken broth. Blend until smooth, but not too finely. Refrigerate, then serve cold. Garnish with some more cilantro.

Zone info: 4 servings at .75 carb blocks, 0 protein blocks,4 fat blocks.

The post Chilled Cucumber Soup appeared first on RAW School of Fitness.

Time: 18 minutes

1 lb. lamb arm chops
2 Tbsp minced fresh rosemary
2 cloves minced or crushed garlic
1 Tbsp olive oil

Mix the rosemary, garlic and olive oil in a small bowl. Rub evenly over both sides of the labm chops.

Grill for 7-8 minutes per side. Monitor the meat closely, as your cooking time will vary by the temperature of your grill

Zone info: 4 servings at 4 protein blocks; ~12 fat blocks.

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