Egg Flower Soup and Spring Greens with Oranges and Grilled Chicken

Asian Egg Flower Soup Ingredients 4 cups prepared chicken stock, plus 2 tablespoons 2 tsp arrowroot powder (optional, for thickening - adds about 4 carbs to recipe) 1/2 teaspoon grated fresh ginger 1 tablespoon soy sauce 2 eggs, lightly beaten 2 green onions, chopped, including ends Salt and white pepper, to taste Directions Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the arrowroot and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the arrowroot mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately Spring Greens with Oranges and Grilled Chicken Directions Whisk the grated zest and juice of 1 orange, 1/2 tsp stevia and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 2 sliced oranges, 2/3 cup toasted walnuts, one grilled and sliced skinless chicken breast, and 1/4 cup finely sliced fennel and toss. Serve with hot green tea