Friday, August 6th 2004


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Steviva Brands, Inc.


Chicken Satay with Low Carb Almond Sauce

Ingredients:
1 lb. boneless skinless chicken breasts
2 c. chicken broth
½ c. whole milk
4 tbsp. almond butter
1 tsp. chopped fresh ginger
1 tsp. soy sauce
1 tbsp. Steviva Blend or equivalent
2 tbsp. chopped scallions - optional
Salt and pepper to taste
Wood skewers soaked in water

Preparation:
Combine all ingredients in a saucepan over medium heat. Continue stirring until sauce thickens, about 15 minutes. Slice the chicken breasts in half horizontally to make thin, flat slabs, then cut them into strips 3 - 4" long by 1" wide.

Build a medium-hot charcoal fire or preheat a gas grill or a broiler. Grill or broil the sticks of satay until cooked, turning once or twice, about 3 to 4 minutes total. Serve with almond sauce for dipping (almond sauce can be served hot or at room temperature).

Low Carb Coconut Shrimp

Ingredients:
1 lb. raw shrimp, shelled and de-veined
½ c. almond flour
6 oz. unsweetened coconut, finely shredded
½ tbsp. Steviva Blend or equivalent
Salt & pepper to taste
2 eggs
4 tbsp. milk

Preparation:
In a medium bowl combine eggs, Steviva Blend or equivalent and milk, stirring until well mixed. In a large zip lock bag combine almond flour, coconut and salt/pepper. Seal bag and shake for about 1 minute to thoroughly mix the ingredients.

Doing one shrimp at a time, place shrimp in bowl with egg/milk mixture to coat. Then place the shrimp in the zip lock bag and shake lightly to coat. Continue until all shrimp are coated. Shrimp can either be deep-fried or place on a cookie sheet and bake at 350F for about 20 minutes or until golden brown.

Carbohydrates per Serving : 2.39 - Carbohydrates per Serving minus Fiber: 2.01

For More Low Carb and Sugar Free Recipes Go To Steviva Recipes!


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