Sauted Scallops with Spinach

Scallops are rich in iodine and great for thyroid health. They are the least reactive of all shell fish and remarkably easy to cook. Organic Spinach is listed as 10% reactive food according to Lyn-Genet Recitas' book "the Plan". This healthy recipe is easy to make and delicious!

Simple ingredients:

• 1 bunch of Organic Spinach, washed and drained
• 1 lb. scallops, at room temperature, pat dry with paper towel
• 4 cloves garlic, minced
• salt and ground black pepper
• sesame oil
• olive oil

Easy to make:

1. In a large pot, heat water (enough to cover the spinach) to boil. Place the spinach in the boiling water and cook until spinach just turn soft, but still crunchy (about 1-2 minutes). Drain the hot water and rinse with cold water immediately, so that will stop the cooking process and keep the spinach in pretty green color.
2. Drain the extra water out and place spinach in a mixing bowl. Sprinkle with salt and and sesame oil. Add 2 cloves of minced garlic. Mix with a fork or chopstick and place on the bottom of a plate.
3. In a saucepan with medium-high heat, saute the scallops and garlic with drizzle of olive oil. Sprinkle with pinch of salt and ground pepper. Saute until each side turns light brown. about 3-4 minutes. Place on the top of a bed of spinach. Enjoy!

Kale with spicy coconut sauce

I found this delicious and healthy recipe from Lyn-Genet Recitas' book named "the Plan". I have tested all other different diet ideas and plans to lose weight and I gained back later. With Lyn-Genet's plan, I eliminate the surprising "healthy" foods that are making me fat, and find the "friendly" food that help me lose weight without exercise. For the beginning of 3 detox days, I have lost 6 lbs! This is one of my favorite recipe...

Simple ingredients:

• 1 can coconut milk (pls. don't use low-fat)
• 1 large onion, chopped or sliced
• 3-4 cloves garlic, chopped
• 1 Tbsp. Thai red curry sauce
• 1 heaping Tbsp. brown sugar
• pinch of salt to taste
• 1 big bag of chopped kale, about 10-12 cups
• 4-6 shiitake mushrooms, soften in the water and sliced

Easy to make:

1. Saute onion and garlic in coconut milk. Add red Thai curry sauce, brown sugar and salt, reduce the heat to simmer for 10-15 minutes. (if you only cook small portion of kale, the sauce will hold for 5 days refrigerated , or can freeze it until ready to use).
2. Add shiitake mushrooms and kale to the sauce, cook about 10 minutes or until the kale turn soft.

Note: kale and shiitake mushrooms are only 10% reactive foods with our body chemistry. They are "friendly" foods for me and surprisingly help me to lose weight.

Devil Mud Cake

This easy cake is made from boxed Cake Mix, with cookie dough and layer of cheesecake. Let the cake refrigerator for at least an overnight for a moist chocolate cake.

Ingredient for the cake:

• 1 box Devil Food Cake Mix
• 4 Eggs
• 1 cup milk
• 1 stick butter (1/2 cup), melted
• 1/2 package of refrigerated chocolate chip cookie dough, break into small pcs.

Preheat oven to 325 degrees F. Line parchment paper on the bottom of a 9-inch spring form baking pan (for easy removal later). Place a bowl of water on the bottom rack in the oven (bake the cake with water bath for moist cake).
Combine cake mix, eggs, milk and butter in a large mixing bowl. Mix with an electric mixture on medium speed for about 5 minutes until well blend and fluffy. Fold in cookie dough pieces.
Pour half of the cake mixture in the prepared baking pan. Bake for about 15 minutes. Meanwhile, prepare the cheesecake layer below.

For Cheesecake layer:

• 1 package cream cheese, at room temperature
• 1/2 cup sugar
• 2 eggs
• 1 tsp. Vanilla extract

Mix cream cheese and sugar with an electric mixer in a small mixing bowl until soften and creamy. Add one egg at a time and vanilla extract, continue to beat until creamy and fluffy.
Pour the cheesecake mixture over the half baked cake layer. Bake for another 15 minutes.
Then, pour the rest of the cake mixture over the cheesecake layer, bake for 20-25 minutes. The center will be soft. Turn off the oven and let the cake cools off in the oven before place in the refrigerator.
After the cake is cooled completely, cover with sarong wrap to keep moist and refrigerator overnight before slice into the desired pieces.