Basil Lemon Shrimp

Basil Lemon Shrimp

Another tasty dish from Go Figure chef/co-owner David MacDonald


1 lb. peeled, thawed raw shrimp             ½ tsp. salt

¼ cup freshly squeezed lemon juice       ¼ tsp. pepper

¼ cup olive oil                                          1 medium garlic clove, chopped

1 tsp. agave                                                ½ small bunch fresh basil


Blend all ingredients in blender, except shrimp (that would be interesting!)  Mix shrimp with blended sauce and marinate for about ½ hour.  Cook on medium heat until done, about 5 minutes.  Enjoy!


Please Note:  Shrimp is only 28 calories/ounce, so to get 140 protein calories you would need to eat 5 ounces of shrimp.  It’s important to get enough of it, along with your healthy fats and veggies, or you will go away feeling hungry after eating it.



Copyright David and Cheryl MacDonald, 2013

Basic Salmon Preparation

Basic Salmon Preparation

Another tasty dish from chef/co-owner David MacDonald

For oven:

Pre-heat oven on Broil for 10 minutes.

Lightly rub salmon with olive oil.  Place top side down on broiler pan, 2nd rack from the top.  Cook 5 minutes, flip, add salt, pepper or other seasonings to taste. Broil another 5 minutes.  Adjust 1-2 minutes more or less per side cooking time for thin or thick cuts.  A simple, healthful, flavorful addition is to just squeeze some fresh lemon on individual pieces as they are served.

For BBQ grill:

Pre-heat grill on high heat for 10-15 minutes with lid closed.  Prep salmon and add seasonings as above.  Place top of salmon down on grill.  Close lid and turn heat to medium.  Cook 5 minutes, flip, cook other side for 5 minutes with lid closed.  Increase by 1-2 minutes cooking time per side for thicker cuts.  Ready to go!


*Chef’s tip: set timer for cooking times for best results






For additional healthful ways to flavor salmon, search the internet



Copyright David and Cheryl MacDonald, 2012

High Protein Low Carb Cottage Cheese Pancakes

High Protein Low Carb Cottage Cheese Pancakes

This is a special Father’s Day breakfast for those who aren’t in their first two weeks of the program. These pancakes don’t taste at all like cottage cheese and are very yummy. (Notice how much better these taste and you feel when you eat these, compared to white flour pancakes!)
Serves 3-4

1 cup low-fat cottage cheese
2 T. grapeseed or vegetable oil, plus extra oil to cook in
6 eggs
½ cup almond flour (available in bulk at Rosauer’s Huckleberry’s section)
¼ tsp. salt
½ tsp. vanilla

Heat pan to medium, put all ingredients in blender and mix until smooth. Using a small amount of oil in pan, cook until bubbles start forming. Turn, cook very briefly, and remove from pan. (The batter will be very thin and only requires a short cooking time.)

Serve with a little homemade fruit sauce (recipe below), pure maple syrup or low carb yogurt and fruit. Some people love these so much that they prefer them plain, without any topping.

Low Carb Fruit Sauce

2 cups frozen unsweetened fruit (i.e., boysenberries, blackberries, peaches)
1 cup water, mixed with 1 T. cornstarch
4 T. agave syrup
Pinch of salt

Put frozen fruit in pan. Mix all other ingredients together and pour over fruit. Bring to boil, stirring occasionally. Enjoy!

Copyright David and Cheryl MacDonald, 2009


Amazing Coleslaw

Amazing Coleslaw

Created by Chef David, this is a regular item in the Go Figure owners’ home. The shredded apple and agave add a sweet twist that helps to reduce the standard “cabbage-y” taste that most coleslaws have.



Whisk together the following ingredients to make dressing:

¼ cup mayonnaise                            2 Tbsp. olive oil

¼ cup apple cider vinegar                  ¼ tsp. pepper

½ tsp. salt                                       1 tsp. agave

Add the following:

¾ apple, grated, Fuji or your choice

½ small cabbage, cut or shredded fine **

Mix all ingredients in a bowl and let sit for 10 minutes for flavors to integrate. Unless you’re serving several people, this makes enough to have easy-grabbing veggies over the next few days. Take some to work to have with your lunch or snack!

Optional: a healthy addition is a couple finely chopped raw kale leaves, not stems. It tastes surprisingly good when mixed with the other ingredients.


** If you want to make this process even faster, you can buy pre-shredded cabbage in bags. Always look for the furthest out expiration date to get freshest items.



Copyright David and Cheryl MacDonald, 2013

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1871 S 22nd Ave STE 2B
Bozeman, MT 59718

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