Grilling Steak an Veges

• Cover oil in Olive oil and salt
• Cover vine-ripened tomatos and bell -pepper slices with olive oil.
• Pour olive oil and tablespoon lemon juice on asparagus
• Grill steak on open flame (capture juice for sauce below) to desired rare/medium/well -done.
• Grill vegetables on flame to just soft, still slightly crunchy

Steak Sauce Ingredients

• 1 scoop SFuels TRANSFORM
• Juice from grilled steak
• ½ teaspoon gravy powder
• Teaspoon olive oil, Tablespoon boiling water
• Mix all into Steak sauce
• Pour desired amount over steak


• 1 tablespoon SFuels TRANSFORM
• 2 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoon garlic, grated
• 1 tablespoon ketchup
• 10 oz Salmon filet
• 2 teaspoon sesame oil
• 1 teaspoon ginger, diced
• 1 tablespoon fish sauce
• 2 tablespoon white wine

Go Make:
• Combine soy sauce, vinegar, garlic, ginger, SFuels TRANSFORM and fish sauce in a bowl and add salmon.
• Marinate for 15 minutes.
• Heat sesame oil in a skillet until smoking and add fish, skin side down, into the pan.
• Cook for 4 minutes then flip over and cook for an additional 4 minutes or until done.
• Add marinade to the pot and cook for 4 minutes, remove from pot and set aside.
• Add white wine and ketchup to the sauce and cook for 5 minutes until reduced.
• Serve fish with sauce.


• 1 large head of broccoli
• 3 rashes of bacon
• 1/2 red bell pepper chopped
• 1/2 cup mushroom chopped
• 1/4 cup red onion chopped
• 1/2 cup cashews

Stir Fry bacon for 2mins, then add rest of ingredients and below dressing, till cooked. Asian Dressing – Mix together

• ½ Scoop of SFuels TRANSFORM
• 3 tbsp olive/sesame oil. 1 tbsp rice vinegar
• 2-3 tbsp Soy Sauce
• 1 inch piece fresh ginger grated
• 1 clove garlic.


Ingredients: Rib Marinade
• 1/4 cup soy sauce
• 1 tablespoon fish sauce
• 1 ½ pounds short ribs
• 2 tablespoon rice vinegar

Ingredients: Rib Spice Rub
• 1 scoop SFuels TRANSFORM
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika powder
• 1/4 teaspoon cardamom
• 1/2 teaspoon ginger
• 1/2 teaspoon sesame seeds.
• Pinch of salt or pepper

Go Make:
• Boil short ribs over medium high heat in a large pot until tender, for about 40 minutes. If it’s not tender enough, add more water and continue cooking. Remove from heat, drain water, and set aside.
• Add soy sauce, fish sauce, and rice vinegar in a large sized bowl. Add in ribs and let sit to marinate at least 1 hour.
• Transfer ribs into a baking dish. Combined spice rub and coat ribs all over.
• Prepare grill and cook for 3 -7 minutes each side, or until you see grill marks. Enjoy while it’s warm!


Ingredients (Sauce)
• 1 scoop SFuels TRANSFORM
• 3 tbsp low sodium soy sauce
• 2 tsp sesame oil
• 1 tsp rice wine vinegar
• 1 tsp fish sauce
• ½ tsp ginger, minced
• 1 clove garlic, minced
• 1/8 tsp monk fruit
• 3 tbsp water

Ingredients (Stir Fry)
• 2 chicken breasts, diced
• ¼ cup red bell pepper, cut to bite size
• ¼ cup green bell pepper, cut to bite size
• ¼ cup cashew, roasted
• Pinch ground black pepper
• Sesame seed
• Spring onion, sliced
• 2 tbsp avocado oil (or any oil of your choice)

Go Make:
• In a measuring cup mix all sauce ingredients and stir until well -combined. Set aside.
• Add oil to a large non -stick skillet over medium high heat.
• Add chicken pieces and cook for 4 -5 minutes or until chicken turns brown and almost cooked through. Add in bell peppers and ground black pepper, continue cooking until bell peppers are tender.
• Pour in sauce and cook until sauce is thickened and reduced. Add in cashew, sesame seed, and spring onion. Toss everything for 1 minute then turn off heat. Sprinkle with more sesame seed and spring onion if desired.


• 1 scoop SFuels TRANSFORM
• 3- 5 Oz salmon fillet
• 3 tbsp low sodium soy sauce
• ½ tbsp rice vinegar
• 1 clove garlic, minced
• ½ inch ginger, minced
• ½ tsp Sriracha sauce
• 1/8 tsp monk fruit
• 1/8 cup water
• ½ tsp sesame oil
• Roasted sesame seed, for garnish
• Spring onion, for garnis

Go Make :
• Add soy sauce, vinegar, garlic, ginger, Sriracha, SFuels, monk fruit, and water to a small sauce pan over low heat . Bring to a boil while stirring constantly using hand whisk to make sure it’s clumps free . Turn off heat and set aside .
• Add salmon fillet to a skillet skin side down, cook over medium heat for 3 - 4 minutes . Flip and continue cooking for another 3 minutes .
• Using a cooking brush, carefully brush salmon with the soy sauce mixture on both sides . Do this to all the salmon fillet . Remove from heat and serve warm with shirataki noodle .


Ingredients Baked Crispy Chicken Wings
• 16 chicken wings
• 1 tablespoon of baking powder (not baking soda)
• 1-2 teaspoons salt. Pepper to taste

Ingredients: SFuels Hot-Wings Sauce
• 1/2 tablespoon SFuels TRANSFORM
• 1/2 cup butter
• 1/2 cup Franks Hot Sauce
• 1½ tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Sprinkle of ground cayenne pepper

Go Make:
• SFuels Hot-Wings Sauce: place all sauce ingredients into a saucepan and slowly bring to a boil, mixing as you cook it. Remove from heat once the mixture has boiled.
• Mix salt and baking powder in a large bowl, and with clean hands rub mixture into chicken wings.
• Pre-heat oven to 250F, place chicken on baking tray lined with foil, bake in oven for 20-25 minutes.
• Raise temp to 425F for 20 minutes. Remove the chicken and brush one side with SFuels Hot-Wings Sauce. Lightly sprinkle salt and pepper over chicken, place back into the oven for 10 minutes.
• Remove from oven, turn chicken over, and brush the other side. Lightly sprinkle with salt and pepper. Return to oven for final 10 minutes.
• Remove chicken from oven and place in a bowl. Pour the remaining sauce over chicken.
• Serve with celery and carrot sticks and low-carb ranch dressing.


• 1 scoop SFuels TRANSFORM
• 1 cup full fat coconut milk
• 1 tbsp cocoa powder
• ½ tbsp instant coffee of your choice
• ½ tsp better stevia
• ¾ heavy whipping cream
• 1 tsp vanilla extract, optional

Go Make:
• Add coconut milk, cocoa powder, instant coffee, SFuels, vanilla extract, and stevia to a medium sauce pan. Cook over medium high heat while mixing constantly with hand whisk, until the powder has dissolved and the mixture is smooth. Set aside to cool down.
• When the coffee mixture has cooled down, whip heavy cream in a separate bowl with hand mixer until stiff peaks formed. Add cooled coffee mixture to the whipped cream and mix carefully with spatula until well-incorporated.
• Transfer ice cream mixture to sealable container and place in the freezer for 6 hours or overnight. Take out ice cream 20-30 minutes before scooping.


• 3 teaspoons SFuels TRANSFORM
• 2 cups coconut cream
• 1 ½ teaspoons vanilla extract

Go Make:
• Add all ingredients together to Food Processor and pulse at air-rate 4-5 times.
• Pour Ice-cream mix into molds.
• Place in refrigerator for 30 minutes.
• Add Ice-cream popsicle sticks to each mold-ice cream.
• Place back in fridge till frozen.

• If you prefer Chocolate – then use 1 teaspoon of vanilla, and add a heaped tablespoon of Cocoa to the ingredients.


• 1 scoop SFuels TRANSFORM
• 1 ½ cup heavy whipping cream
• 2 tbsp cocoa powder
• ¼ tsp monk fruit
• ½ tsp vanilla extract
• Sugar free chocolate chip for garnish
• Whipped cream for garnish

Go Make:
• Add heavy whipping cream to a large mixing bowl. With hand mixer, cream on medium speed until thickened.
• Add in cocoa powder, SFuels, monk fruit, and vanilla extract to the bowl. Mix again until stiff peaks form.
• Add to the serving cup of your choice. Top with extra whipped cream and chocolate chip. Chill in the fridge for at least 1 hour


• 1 scoop SFuels TRANSFORM
• 8 oz cream cheese
• 4 tablespoon heavy cream
• 2 eggs
• 1/2 teaspoon better stevia
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract

Go Make:
• In a microwave-safe bowl combine all ingredients.
• Place in a microwave and cook on HIGH for 120 seconds.
• Every 30 seconds stir to combine the ingredients well.
• Transfer mixture to a bowl and refrigerate for at least 2 hours.
• Before serving top with a slice of lime.


• 1 scoop SFuels TRANSFORM
• 4 eggs
• 1/4 cup coconut milk
• 1-2 tablespoon coconut oil
• 6 slices almond bread
• 1/4 teaspoon stevia
• 1/2 teaspoon cinnamon powder
• 1 teaspoon vanilla extract

Go Make:
• Whisk coconut milk, sweetener of your choice, eggs, organic vanilla extract, salt, and cinnamon.
• Soak each slice of almond bread (or any gluten -free vegan Hemp & Seed bread) in egg mixture.
• In a frying pan heat the coconut oil over high heat
• Cook each slice of bread three minutes or until golden.
• Transfer toast to the plate lined with paper.
• Serve hot.


•2 scoops SFuels TRANSFORM
•½ cup unsweetened peanut butter
•4 eggs
•½ tsp better stevia
•2 cups fine blanched almond flour
•¼ cup coconut flour
•2 tsp baking powder
•½ cup unsweetened almond milk
•4 bacon strips, cook crispy and chopped

Go Make:
•Preheat the oven to 325-degree F.
•Combine eggs, peanut butter, stevia, and SFuels in a large bowl, and mix well with hand mixer.
•In a separate bowl, whisk together almond flour, coconut flour, and baking powder.
•Add the wet ingredients to dry ingredients and stir to combine. Add almond milk and chopped bacon. Continue to stir until combine.
•Grease muffin tin with oil spray or place muffin liner if desired. Pour about 2 tbsp batter to each muffin cup or 2/3 cup. Sprinkle with more chopped bacon on top if desired.
•Bake for 20-23 minutes or until toothpick comes out clean.


• 1 scoop SFuels TRANSFORM
• 8 oz cream cheese, softened
• 4 tbsp heavy cream
• 2 eggs
• ½ tsp better stevia
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Lemon slices for garnish
• Whipped cream for garnish

Go Make:
• Preheat the oven to 350 -degree F
• Beat together all ingredients in a large mixing bowl with hand mixer until combined and fluffy. Taste to see if you need more sweetener, if you do start adding 1/8 tsp at a time until you reach the sweetness you’re looking for.
• Line a cupcake tray with cupcake paper. Fill it up with cheese cake mixture. Bake for 10 minutes, let cool for 10 minutes. Chill in the fridge overnight.