Upsides to the Down Economy/ A Feast for the Eyes

It seems with this diet, I have been serving a lot of proteins on "a bed" of vegetables. First, vegetables as vehicles, and now vegetables as beds? What gives? It just seems to make sense, in the combination of the foods I am permitted to have. It looks pretty (like a restaurant presentation) and tastes good. The Japanese believe we must first eat with our eyes, before we eat with our mouths and with HcG, there is so little food allowed, you want to make sure it looks as good, and tastes as good as possible. They recommend organic food, whenever possible, so the highest quality of food is being ingested and those nasty hormones, chemicals and pesticides are not entering your temple.
So, here I have had cumin-scented cod on a bed of sauteed spinach, grilled chicken on a bed of roasted fennel, veal with lemon sauce on a bed of sauteed red cabbage and a bison burger on a bed of carmelized onions. These are all recipes that I have adapted from other recipes I have. Although they are not as delicious as their full fat brethren, they are quite good, so I am passing them along.

Cumin Scented White Fish

Preheat oven to 400 degrees.
Line a baking pan with aluminum foil and spray with Pam.
Sprinkle 4 ounces of fish with cumin and chili powder. Slice fresh jalapeno peppers into thin slices and lay enough over to cover, along with a squirt of lemon juice and some chopped fresh cilantro.
Roast fish 8-10 minutes per inch of thickness.
Remove. Serve over a bed of spinach, with additional lemon and cilantro.

Veal with Lemon Sauce

Pound 4 ounces of veal as thin as possible. Salt and pepper to taste.
Heat skillet over medium high heat. Spray with Pam.
Add veal and cook 2 minutes on each side. Remove from pan and keep warm.
Add 2 minced garlic cloves to pan and saute one minute. Add a teaspoon of capers, juice from half a lemon and two tablespoons of no fat chicken broth. Reduce a bit (about a minute).
Place veal over a bed of vegetables (I used red cabbage), pour sauce over and sprinkle with some chopped Italian parsley.

Bison Burger

Take 4 ounces of Bison Burger, and coat with freshly ground pepper. Let sit 30 minutes.
Heat a skillet to medium heat. Sprinkle a light layer of salt in pan. Let it heat.
When hot, add the bison burger and brown well on one side. Turn over.
Add a dash of Worcestershire sauce, 1 teaspoon of lemon juice and cook until done.
Serve over a bed of carmelized onions.

Lemon Mint Chicken

Take four ounces of chicken breast and place in a non-reactive container.
Squeeze 1/2 lemon over chicken. Add 2 cloves minced garlic, 1 tablespoon chopped mint, 1 teaspoon red pepper. Let marinate a couple hours.
Remove from marinade, salt and pepper to taste and grill till cooked through.
Slice and serve over a bed of roasted fennel.