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Wednesday, November 24, 2010

Wassail Tea!

Happy Thanksgiving All! 

I wanted to give you a wonderful new tea recipe for the holiday season.  Also , a re-post of my favorite Hot Apple Cider tea.  To anyone who is sticking to Phase 2 tomorrow I wish you the very best self control!  Sip on this and enjoy your day with your loved ones.  If your heading to the store, pick up these wonderful flavors and get creative with your own ideas too.  For more flavored drink combinations look here.

Wassail Tea
(Makes 2 cups)
1 bag of Lemon Herb tea
1 bag of Pineapple Herb Tea
1 bag of Orange Spice Tea
1 bag of Apple Cinnamon Spice Tea
1 TB of Ginger Syrup, or to taste

Heat 3 cups of water in a small sauce pan over high heat until boiling.  Remove from heat, add the 4 tea bags.  Steep for 5 minutes.  Remove bags squeezing out the excess, pour in Ginger Syrup and pour into 2 mugs.  Stir with a cinnamon stick and enjoy.

Hot Apple Cider Tea
1 bag of Orange Yerba Mate
1 bag of Celestial Seasoning Apple Cinnamon Spice

Sweeten with 5-10 drops Vanilla Creme flavored or plain stevia.
Optional- Add in your daily allowance of 1 TB of milk.

Monday, November 15, 2010

Strawberry Pie

Perfect for Thanksgiving or any time.  If you are continuing on the VLCD during Thanksgiving... this will be a nice treat for you to enjoy while the others sit there in pain after gaining 10 pounds and you continue to lose 10 pounds!  Much encouragement to you if your continuing on during this beginning of holidays!  You are completely capable to make it, trust me it is worth it!  The best holiday gift you can ever give to yourself is your health.  Be thankful you have the strength and strong mind to follow through with any decision you have made.  Have a wonderful week all!  I am Thankful for all of you Phases To Forever followers and feed subscribers!

Strawberry Pie
(2 servings)
12-18 strawberries, hulled and halved
1 TB water
1 TB lemon juice
1/4 tsp powdered stevia (optional if berries are sweet)
1/4 tsp Vietnamese Cinnamon
1/8 tsp nutmeg

Preheat oven to 425 degrees F.  Place water and lemon juice into a glass pie dish.  Hull and half strawberries, place in pie dish and toss with hands to coat with the liquid.  Place all strawberries flat side down.  Sprinkle with stevia, cinnamon and nutmeg.  Bake 30 minutes.  Remove from oven and enjoy 6-8 strawberries, pack rest for lunch tomorrow :)  This will make a wonderful sauce too, spoon up with strawberries or pour into a sparkling mineral water to extend your treat!

Wednesday, November 10, 2010

Phases To Forever now on Facebook!

Good evening all the big HCG losers out there!  ( And I mean that in the most positive way/ weigh...)

Words of encouragement tonight...You can do this and you are worth it!  You deserve health, you deserve happiness and deserve to like yourself. 

I have now joined Facebook, come check me out and "Like It"- comment, participate and join in on this new page.  If you have a blog or Facebook page feel free to leave your link as well!  Click here to come visit Phases To Forever on Facebook!

OH! the new picture?  I will be incorporating this into the site this week, as well as some new recipes!

Have a wonderful evening all,
Natasha @ Phases To Forever

Friday, November 5, 2010

Grilled Halibut with Lemon-Basil Vinaigrette

Hope you can grill or broil this fabulous recipe during the weekend, sit down and enjoy with the people you love.  Have a great weekend all!

Grilled Halibut with Lemon-Basil Vinaigrette
4 small halibut steaks, cut to your allowed 100 grams first while raw.
1 lemon-  juiced and grated lemon rind
1 TB water if needed
3 cloves garlic, minced
3 TB of fresh chopped basil (3 tsp dried basil)
Celtic Sea Salt and pepper to taste

Preheat grill to med-high. Season Halibut with salt and pepper and set aside.
For the Lemon-Basil Vinaigrette, whisk all the other ingredients in a small bowl. Take 1 TB of the vinaigrette and brush it on each piece of fish.  Grill each piece of fish until just cooked through, approx. 4 minutes on each side. Plate each piece and top it with the vinaigrette.  Serve over sauteed swiss chard or spinach.  Enjoy!
Note:  This would be great with shrimp over spinach too!

Monday, November 1, 2010

Italian Spinach Soup

 Hoping everyone had a wonderful and event filled weekend!  Did you get past all the buckets of candy in your kids room or co-workers desk?  Just turn your nose up and know that you are making a wonderful decision to chose the best life and health, you are completely worthy of it! 

Is it cold where you are?  I am freezing up here!  Soup is the perfect thing; hot, filling, savory.

Italian Spinach Soup
3 1/2 ounces boneless- skinless chicken breast OR any protocol meat of choice
2 cloves garlic
1 TB fresh basil, sliced thin *(1 tsp dried basil)
1 tsp dried parsley
1/2 tsp onion powder
1 C water
1 C chicken broth- sugar and starch free, less than 10 cals/ serving
very large handful of baby spinach leaves, sliced thin
celtic sea salt and pepper to taste
few drops of stevia (optional)

I a medium sauce pan, cook chicken in 2 TB water over medium-high heat.  When cooked through, remove to cool and shred or dice.  Return chicken to pan, add garlic, basil, parsley and onion powder.  Cook 2-3 minutes until very fragrant.  Stir in water and broth, turn heat up to high and let boil for 2-3 minutes.  Turn stove off, stir in spinach, cover.  Cook 5-8 minutes until spinach is tender.  Season with additional salt and pepper, top with crumbles melba/ grissini.

Note: Sub the spinach for shredded cabbage, but the spinach goes well for Italian flare.  Would be excelent with shrimp!

Phase 3:  Add tomato, onion, saute meat in olive oil and top with Parmesan cheese. (I had this yesterday and was very good.)

Phase 4:  Add organic white kidney beans, Great Northern beans or Cannellini.