Got these from various locales, and want to try them all so I am posting them here...Enjoy! ps-the comments are not mine (except the Chocolate Bark one).
Chocolate Bark
-cant wait to try this one!!!!!!
You will need :
Defatted cocoa
coconut oil
powder sweet leaf stevia
Melt 1cup coconut oil on low in medium sauce pan
once melted add 1/2 cup of coa coa powder stir until desolved
Line a 8x10 cake pan with frezzer paper or foil
pour melted cocoa powder and coconut oil in lined cake pan
sprinkle evenly w/ 1/4 cup Stevia on top of mixture
Freeze for 15 min before sprinkling with any nut topping and then put back in freezer for 15 more min
Add a 5-6 drops of mint,pepermint or any other flaver of Stevia.
Cauliflower Pizza Crust
1 cup cooked cauliflower, shredded w a cheese grater
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
**pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese
preheat oven to 450 degrees Farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.
Additional Tips
Notes:
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.
*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.
P3 Strawberry-Yogurt Smoothie
1 cup of semi - frozen sliced strawberries
Juice of 1/2 lime
Stevia drops or powder to taste
1-2 Tbsp spoons of very cold water or crushed ice
1 serving of Dannon Light and Fit (Carb & Sugar Control) Stawberries and Cream Yogurt Dairy Snack
(1-2 TBSP heavy whipping cream may be substitued for Yogurt)
Put ingredients in Magic Bullet or blender and mix
I so want
guacamole but this was a better choice still to early in maintenace to rock the boat too much.
2oz of red onion
1 tomato quatered
3 cloves of garlic
15 cilantro leaves
4 dashes of tabasco sauce ( I did not have any jalapenos @ house)
juice of 1/2 lime
1/4 of a Haas Avocado
about 1/2 tsp of salt
Pulse to desired consistancy..This is the key do not leave on a setting!!!
I put this over my grilled chicken tonight..Was so yummy!!!
Detox Tea - Morning Flush
1/2 to 1 cup of very warm water
Juice from 1/2 fresh, large lemon (detox agent for kidneys/colon)
Sprinkle of cinnamon ( helps to stablizes blood sugar)
Sprinkle of caynne (red) pepper(boosts metablism)
Stevia to taste
Stir briskly and drink immediately.
Can be repeated as an evening drink as well using the other half of the lemon.
Lemon works as a diuretic and helps eliminate retained fluids in the body especially if you have eaten salty food.
Now before you dismiss this recipe because you're probably saying "Whatttt?? Pork Rinds??????? It taste so delicious and the crust holds better than the cauliflower pizza crust. My kids like this one WAY better than the cauliflower crust and actually, I do too..
Pork Rind Pizza Crust
1 bag pork rinds, crushed
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
3 eggs, beaten
Add all the ingredients and mix well.
Press into a non-stick sprayed pie plate, bottom and sides.
Bake in preheated oven @350 degrees for about 8-10 minutes.
Add your toppings and then re-bake until cheese and toppings are hot.
The recipe could easily be doubled to fit an actual pizza pan.
TOMATO AND SAUSAGE SOUP
Ingredients:
• 2 slices bacon, diced
• 4 ounces linguica, finely chopped: 4 ounces linguica, sliced 1/4-inch thick
4 ounces chorizo, finely chopped: 4 ounces chorizo, sliced 1/4-inch thick
• 1 cup chopped red onions
• 2 teaspoons Essence, recipe follows
• 1/8 teaspoon crushed red pepper
1 tablespoon chopped garlic
• 1 bay leaf
• 4 cups chopped peeled and seeded tomatoes
• 3 cups chicken stock (no sugar added)
• Salt and freshly ground black pepper
Directions:
In a large saucepan or stock pot, fry the bacon over medium-high heat for 2 minutes. Add the chopped and sliced sausages and cook with the bacon until the fat is rendered and all the meat is browned, about 5 minutes. Add the onions, Essence, and crushed red pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the bay leaf, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat and simmer for 30 minutes. Season, to taste, with salt and freshly ground black pepper. Garnish with cilantro.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
PARMESAN CRUSTED CHICKEN
Place a rack on a baking sheet and preheat oven to 400.
Ingredients:
4 skinless boneless chicken breasts. Wash and pat dry.
2 Eggs
Dash heavy cream
1.5 cups almond flour
1 cup parmesan
Garlic powder
Sea salt and black pepper
Directions:
In a shallow bowl add two eggs and a dash of heavy cream. I use cream because I want this mixture to remain thick, so that it sticks well to the breasts.
In another shallow bowl mix almond flour, parmesean cheese, herbes de provence, garlic powder, fresh cracked black pepper and a bit of sea salt.
Take a chicken breast and place in egg mixture, coating both sides. Then place in the almond flour mixture and pack that stuff on there! Place breast on rack. Once all the breasts are on the rack, I pack more of the flour mixture on top and spray lightly with olive oil.
Bake for about 45 minutes!
RANCH DRESSING
Ingredients:
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions: In a large bowl, whisk together ...the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
NOTE: Only use Daisy brand sour cream. It is the only one that's only ingredient is cream.
FISH STEW
Ingredients:
• 6 Tbsp olive oil
• 1 cup of chopped onions
• 2 large garlic cloves, chopped
• 2/3 cup fresh parsley, chopped
• 1 cup of fresh chopped tomato (about 1 medium sized tomato)
• 2 tsp of tomato paste.
• 8 oz of clam juice (or shellfish stock)
• 2/3 cup dry white wine
• 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
• Touch of dry oregano, Tabasco, thyme, pepper
• Salt
Method:
1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.
2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.
Serves 4.
PARMESAN FRIED CHICKEN
Ingredients:
2 lbs chicken breasts (cut into 6 oz servings, serves 5)
1 cup parmesan cheese (use the real stuff, not the imitation)
1/2 cup almond flour
2 Tbsp Italian Seasoning
1 egg
3 Tbsp olive oil
Directions:
Preheat oven to 350 degrees. Mix all dry ingredients. Make egg wash out of egg and water. Dip chicken breast pieces into egg wash and then into parmesan mixture, set aside. Heat large non-stick pan with olive oil on medium high. Once pan and oil are thoroughly heated place chicken pieces in pan and brown on both sides. After browned, place in a baking dish that you've sprayed with a tiny bit of cooking spray. Bake at 350 degrees for about 20 - 25 minutes, until cooked through.
ALMOND SUNFLOWER CEREAL
Ingredients:
2 T. soaked raw almonds
2 T. soaked raw sunflower seeds
½ cup chopped or sliced fresh fruit
½ cup almond milk
Combine nuts, seeds and fruit in a bowl and serve with almond milk.
ALMOND MILK
Ingredients:
2 ½ cups water
1 ½ cups soaked almonds
3 pitted medjool dates, soaked
½ tsp vanilla extract
Directions:
Blend 1 ½ cups water and the remaining ingredients until smooth. Add remaining cup of water and blend until smooth. Using a strainer pour mixture into bowl, using a spatula to press as much of the milk out of the mixture as possible. Transfer milk to sealed container in refrigerator. Will keep for 5 days. Shake before using as liquid separates.
**To soak almonds, place almonds in mason jar, fill with cool water, put on lid and soak at room temperature for 8-12 hours. You want them soft, but not soggy or they lose their flavor.
Sautéed Shrimp
Ingredients
Serves 4
• 1 1/2 pounds large shrimp, tails on, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• Lemon wedges, for serving
• FOR THE SEASONING
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh oregano
• Pinch of crushed red-pepper flakes
• 1/2 cup dry white wine
• Coarse salt and freshly ground black pepper
Directions
1. Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
2. Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side
Cilantro-Grilled Shrimp with Sesame Cabbage
Ingredients
Serves 4
• 6 cups (1 head) napa cabbage, shredded
• 2 tablespoons canola oil
• 2 tablespoons fresh lime juice, plus wedges for serving
• 2 tablespoons toasted sesame seeds
• Coarse salt and ground pepper
• 32 medium shrimp (about 1 pound), peeled and deveined
• 1/2 cup Asian Cilantro Sauce
Directions
1. Heat grill to high. In a large bowl, toss cabbage with canola oil, lime juice, and sesame seeds. Season with salt and pepper.
2. Thread shrimp on 8 skewers. Place in a shallow dish; toss with Asian Cilantro Sauce. Season with salt and pepper. Grill until opaque, 2 to 4 minutes per side.
3. Serve the shrimp skewers with sesame cabbage, remaining 1/4 cup cilantro sauce, and lime wedges.
Asian Cilantro Sauce
Ingredients
Makes 1/2 cup
• 2 cups loosely packed fresh cilantro leaves
• 2 tablespoons canola oil
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• Pinch of crushed red pepper
Directions
1. In blender, puree ingredients until smooth.
Broiled Salmon with Spinach-and-Feta Sauté
Ingredients
• 4 skinless salmon fillets (6 ounces each)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 2 bags (5 ounces each) baby spinach
• 1/2 cup feta, crumbled (2 ounces)
• 1/3 cup pine nuts
• 2 teaspoons fresh lemon juice
Directions
1. Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
2. Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain
Garlic Dill Meatballs
Ingredients
1 pound ground chicken
1/2 pound ground pork
1 small onion ; finely chopped
1/2 cup ground pork rinds ; (optional)
1 egg
2 garlic cloves ; pressed
2 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoon canola oil
Instructions
Heat oven to 375 degrees. Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 (1 1/2-inch) meatballs.
Heat oil in a large ovenproof skillet over medium-high heat until hot very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.
Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.
This recipe yields 4 servings.
Marinated Veggies
1 1/2 Tablespoon of Braggs Liquid Aminos
1 Tablespoon of Braggs Apple Cider Vinegar
1 Tablespoon of fresh squeezed Lemon Juice
Black Pepper to taste
Whish all ingredients together and pour of vegetables in Ziplock bag...let marinate about 30 minutes to 1 hour in Refrig....
Place Vegetables on George Foreman Grill...pour over excess and grill...
I used on Aspargus for Phase 2 but I am sure it would be very tasty on Zucchini for you phase 3 folks
SWEET N SPICY CHICKEN WRAPS
100 grams of chicken
4 Cabbage leaves whole
1 Small Gala apple cored and chopped
2 TBSP of Braggs Liquid Amino Acids
Water
1 TBSP Tabasco
Course Ground Mustard
2 gloves of garlic minced
2 TBSP of Organic Beef or Chicken Broth
Pepper to taste
1 tsp Onion Powder
1 tsp Garlic Powder
In one small skillet put 100 grams of chicken in saute pan with 2 TBSP of Braggs Liquid Aminos, Black Pepper, onion powder, and garlic powder cook chicken until done, adding water to deglaze pan and keep chicken moist.
While chicken is cooking take another large pan
( I use a 8" pan with high sides so the cabbage leaves lay open and will not tear) add water bring to a boil....add Cabbage leaves one at a time just to cook until cabbage leaf is tender and plyable. (I also remove the hard veins of larger leafs). As they are done take out set to side.
Once the chicken is completely cooked remove chicken from the pan let cool and cut up...keep the juice from cooking chicken add the minced garlic 1 TBSP of mustard and about 2 TBSP of organic beef or chicken broth ( I had beef opened and used it) bring to boil and cook your apples in this mixture once the apples start cooking down and tender return the chopped chicken to the apples.
Take your large steamed cabbage leafs and spoon in the mixture and roll into wraps... This was so satisfying it was sweet and spicy and very filling...
