Garlic spinach egg white omlette

-4-6 egg whites
-Handful of washed baby spinach
-Sea salt
-Garlic herb butter

Take the egg whites and put them in the pan on medium high heat, add in the spinach and mix together. Sprinkle with sea salt. Cover pan with lid and let cook until mostly solid. Then add the garlic herb butter on top of the omlette and let the butter melt as it finishes cooking.

Just make sure you eat the yolks

Italian hamburgers

-Ground beef (or buffalo or ostrich)
-Spaghetti seasoning
-Homemade Italian dressing:
----Extra virgin cold pressed olive oil
----Raw apple cider or red wine vinegar
----Filtered water
----Italian dressing seasoning

Form the ground meat into patties and sprinkle spaghetti seasoning over. Once done, pour Italian dressing over to your liking.

Italian chicken salad

-Chicken breasts
-"Spring mix" salad
-Homemade Italian dressing

Cook chicken breasts (George Foreman Grill works wonderfully). Cut up into strips and put over desired amount of spring mix. Cover in desired amount of Italian dressing. Very yummy and quick to make.

Garlic butter artichoke

-1 fresh artichoke head (nice and green with tight leaves)
-4 tbs butter
-2-3 cloves fresh garlic
-2-3 tsp basil

Wash artichoke, chop off excess stem. Place in steamer right side up and steam for 30 or more minutes. It's done when you can poke a fork through it.

10 minutes or so before artichoke is done, take butter and melt in a small pot on low heat. Chop garlic finely and add to butter. Crush the garlic (a meat pounder works) in the butter to get the flavor out. Add more garlic if desired. Add in basil (add more if desired) and let it melt thoroughly. Do not let burn!

Once the artichoke is done, take it out and put it on a plate. Get a small serving bowl for the garlic butter.

To eat, pull off a leaf, dip in garlic butter, then scrape the meat off the inside of the leaf with your top teeth. Be careful of the spikey tips.

Baked Italian cauliflower

-1 head cauliflower
-Homemade Italian dressing

Wash cauliflower and cut into large chunks. Boil for 5 minutes and then drain. Once cool enough to handle, cut into smaller pieces.

Place cauliflower into a casserol pan, and then lightly cover with Italian dressing. If you use too much dressing, it will not crisp and will lack flavor.

Cook at 400 degrees for 30-60 minutes (until desired browness is reached) and make sure to stir every so often.