The new members cookbook has been released and it is titled – “Around the World 30 Recipes.” It features 30 recipes from various countries around the world that are optimized for health, high protein, and great taste. A few of the featured countries are – Thailand, India, Jordon, French, Italian, and Jamaica. Here are a few recipe titles  -

Bauernfruhstuck (Germany)
Chicken Potstickers (Chinese)
Rare Lean Sirloin with Irish Colcannon (Ireland)
Date Nut Bread (Iraq)

+ 26 more

Below is a preview recipe. If you would like this cookbook, you get it along with forum support, articles, and more by going here. If you are a member, you can get your cookbook now by going here.

Yakitori (Skewered Grilled Chicken) Japan

Ingredients:

Grams/Ounces

454 g chicken, boneless and skinless

2 large eggs

1/2 tsp salt

5 g plain all-purpose flour

5 g corn starch

21 g dried bread crumbs

2 inches fresh ginger root (grated)

Bamboo skewers

For the yakitori sauce:

58 g sake

85 g low sodium soy sauce

17 g mirin, rice wine

12 g sugar

2 g corn starch blended with 1 tsp water

Optional: Garnish with sesame seeds

 Ingredients:

Cups/Spoons

1 lb chicken, boneless and skinless

2 large eggs

1/2 tsp salt

2 tsp plain all-purpose flour

2 tsp corn starch

6 tbsp dried bread crumbs

2 inches fresh ginger root (grated)

Bamboo skewers

For the yakitori sauce:

4 tbsp sake

5 tbsp low sodium soy sauce

1 tbsp mirin, rice wine

1 tbsp sugar

1/2 tsp corn starch blended with 1 tsp water

Optional: Garnish with sesame seeds

Directions:

1. Spray a large skillet with non-stick cooking spray and set on stove top at medium-high heat. Once hot, add chicken and cook on both sides for 5-7 minutes or until no longer pink in the middle. Set aside to cool and mince the meat.

2. Process chicken, eggs, salt, flour, corn starch, and bread crumbs together in a food processor until mixed well.

3. Wet your hands and scoop about a tbsp of the mixture into your palm and make a small ball, continue until all the mixture is gone.

4. Squeeze all of the juice from the grated ginger in a small bowl and discard pulp. Add the juice to a pan fill with water; bring to a bowl. Add in chicken balls and boil for 7 minutes or until the balls change color and float to the surface. Scoop out with a slotted spoon and drain on plate with paper towels on top. You may need to do this in batches. Pre-heat your grill.

For Yakitori Sauce:

5. In a small pan, mix together sake, soy sauce, mirin, and sugar. Bring to a boil; reduce heat and let simmer for 5 minutes. Add in cornstarch after 5 minutes and stir until sauce has thickened, transfer to a small bowl.

For Assembly:

6. Thread 4 chicken balls onto each bamboo skewer, brush them with sauce and grill until brown. Top with any remaining sauce. Serve

Yields 4 servings

Serving: Calories- 234.61, Protein- 32.02 g, Fat- 3.94 g, Carbs- 13.85 g, Fiber- 0.35 g, Sodium- 1119.46 mg

Entire Recipe: Calories- 938.43, Protein- 128.43 g, Fat- 15.79 g, Carbs- 55.47 g, Fiber- 1.38 g, Sodium- 4477.84 mg

Get you copy now by going here.

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