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Recipes from Tim.

Here are a few recipes, somehow they worked well for me.

Garlic Peppered Asparagus
2 bunches of fresh asparagus
3 cloves garlic, minced
2 Teaspoons olive oil
pepper

Remove 1 to 2 inches of the Asparagus bottoms. Carefully slice Asparagus lengthwise in half.
Boil small pot of water, dunk the Asparagus in boiling water for 1 to 2 minutes, or just long
enough to make it tender, remove. Use frying pan on high along with 2 teaspoons of olive oil
and 3 cloves of minced garlic and just a little dash of pepper. As soon as the garlic starts
to sizzle put the Asparagus in the oil for 30 to 45 seconds and remove. Serve hot and eat
before it cools off too much.

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I never ate vegetables before my diet, other than corn. This recipe with cauliflower and
broccoli is incredible.

Sautéed Lemon Garlic Cauliflower and Broccoli

4 cups of cauliflower cut into small pieces
2 cups of broccoli cut into small pieces
2 Tablespoons of olive oil
1 cup of chopped onions
1 teaspoon minced ginger
1 tablespoon minced garlic
1 cup of water
1 tablespoon lemon juice
1 tablespoon lemon zest if available

Heat oil in skillet large enough to hold veggies. Once oil starts to get hot add onions,
ginger and garlic. Sautee for 5 to 6 minutes. Now add in the cauliflower and let it steam
for 3 minutes. Add the broccoli, cover again and let steam for 4 minutes. Turn off heat,
drain off any water. Add lemon juice, cover and shake. Serve hot and eat before it cools off.

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BBQ Squash (only Tim could think of this)
2 or 3 fresh Squash 2 to 2 1/2 pounds total preferably acorn squash
1/2 teaspoon cinnamon
1/4 teaspoon ginger
3 teaspoons olive oil
1/4 teaspoon ground black pepper
1/2 teaspoon organic maple syrup (ok I know it's got a few calories)

Mix the cinnamon, ginger, olive oil, pepper and maple syrup with a fork in a small bowl.
Slice the squash lengthwise but only half way through. Remove seeds with fingers or
spoon. Now brush on the mixture above and let it soak in. Let it cool in the fridge
for 15 minutes and brush on the mix again. Put the squash on your bbq grill upside
down over indirect high heat for 20 to 30 minutes. Turn squash over and brush on any
remaining mix. Grill upside down for another 20 minutes and serve before it cools off.