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Friday, May 27, 2011

Black Cherry Soda

Some days Phase 2 can be hard and all you need is a little "treat" to help you feel normal again, that it won't last forever and that you can make it through this!  My encouragement to you today will be exactly that! 

You will be able to eat normal again soon.  This will not last forever.  You can make it through today and make it through the entire process.

To help you through the day, taking some time to enjoy fruity flavors will help.  Below you will find my favorite kitchen toy.  It makes healthy drinks choices in a snap.  Morning coffee, afternoon iced tea, evening hot tea, hot cocoa for the kids, even hot water for soup.  All at the touch of your fingers.  Highly recommended, especially if you have been wanting one from afar.  I love my Breville Keurig machine and I wanted to share and show you one of my favorite kitchen tools you can use in Phase 2 and beyond.   As always I will answer any questions you have about this kitchen gem.

Black Cherry Soda
4 ounces boiling water
1 C sparkling water
1/8 tsp stevia
1/2 lemon, juiced (optional)

Place 2 tea bags in bottom of a coffee/ tea mug.  Pour 4 ounces very hot water.  Steep 6-8 minutes.  Squeeze liquid from bags and remove.  Sweeten with stevia to taste, adding lemon juice is optional.  Fill a tall glass with ice, add concentrated tea.  Pour the sparkling water over tea and ice, stir with straw and sip happily.
Note:  If you are not a tea drinker or tea liker...give this a try along with my Faux-Fruit Punch, they don't have a "tea" taste at all.  You should be pleasantly surprised and makes a nice entrance into the world of drinking health tonic called tea!

Keurig compatible Coffee and Tea makers

K-Cup Accessories

K-Cup Coffees

K-Cup Teas

Thursday, May 19, 2011

Baked or Grilled Herbed Shrimp

Good Morning,
Do you all have your herbs planted?  If not the farmers markets and produce always have fresh growing herbs showcased this time of year.  Thyme and rosemary make this a flavorful dish, letting you forget all about any list of restrictions and appreciate the wonderful flavors you can still enjoy.
This would be excellent cooked on the grill in a foiled, stainless steel pan or wooden skewers.  Toss with cooked spinach or add asparagus spears in with the shrimp for an easy and elegant meal.  Thanks to One Perfect Bite for helping create this beautiful meal Phase 2 style

Baked or Grilled Herbed Shrimp
1/4 C water or protocol allowed chicken broth
1/2 TB red wine vinegar (make sure sugar free)
1 TB fresh lemon juice
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
1 tsp celtic sea salt, halved
1 tsp fresh cracked pepper
1-1/2 pounds extra-large shrimp (preferably wild caught, peeled and deveined)

Preheat oven or grill to 400 degrees F.  Pour water or broth and lemon into a 9 x 13 inch, glass baking dish.  Add thyme, rosemary and pepper. Bake12 minutes or until spices become fragrant.
Add shrimp to dish and toss until all surfaces of shrimp are coated.
Bake 8 to 10 minutes, remove when shrimp are pink and firm.  Add vinegar and 1/2 teaspoon salt . Toss well and let rest for 5 minutes at room temperature until cooled slightly.  Sprinkle shrimp and any vegetables with remaining 1/2 teaspoon salt, or as needed.

Note:  This would be good cooked with fish too.

Phase 3/4:  Replace water or broth with olive or grapeseed oil.  Add the lemon peels in the baking dish too for added flavor.

Monday, May 9, 2011

Sweet & Salty Asian Dressing

Wishing all of the mommies had a wonderful Mother's Day!  This great Phase 2 compliant dressing recipe is my yummy gift to you.  Have a wonderful week all, happy losing!

Sweet & Salty Asian Dressing
1/4 C water
1/4 C apple cider vinegar
1 tsp celtic sea salt
1/2 tsp stevia
1 green onions, finely chopped
2 TB cilantro, finely chopped
pinch of red pepper flakes
fresh cracked black pepper to taste

Whisk together the all of the above ingredients. Pour the dressing over the salad, cucumbers, cabbage, marinade or cook your meats, etc...

Phase 3/4: Replace water with olive oil and add up to a teaspoon of sesame seed oil (optional).  Add 2 tablespoons toasted sesame seeds too.  Replace salt with 1 tsp organic, unpasteurized, gluten free, sugar free soy sauce. 


Wednesday, May 4, 2011

Honey Mustard Cole Slaw

How is everyone today?  The weather is finally warming here in Minnesota.  Can't wait for more sunshine and flwers!  Wishing all the mommies a Happy Mother's Day this weekend.  Take some time to treat yourself with a book, manicure, detox bath or just by giving yourself a a boost of confidence.  Tell yourself you are amazing and believe it! 
Another cole slaw recipe that will be sure to be loved.  Maybe not as much as our all time number one Asian Slaw but close.  To see all other cole slaw recipes, see here.  Have a great weekend everyone!

Honey Mustard Cole Slaw
(Serves 2-4)
4 cups of chopped cabbage
4 green onions, chopped
2 TB dijon mustard
2 TB yellow mustard
2 TB apple cider vinegar
2 TB water
1 tsp garlic powder
1/4 tsp onion powder
1/4 tsp stevia, powdered or liquid
fresh cracked black pepper to taste
Cilantro (optional)

Chop the cabbage and green onions and set aside in a large bowl.  In a separate bowl, whisk together everything else and pour over the cabbage. Toss all to combine.  Allow the cole slaw to sit in the refrigerator for about an hour or two before serving.

Phase 3/4- Replace water with olive oil.  Add julienned veggies of your choice such as green pepper, red onion, cucumbers, alfalfa sprouts or snow peas.  Try broccoli slaw too!