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. 

       

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!

Photo credit

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!

Wilted Citrus Spinach Salad

Good morning, welcome to all of the new comers!  I am so happy you have joined Phases To Forever.  Thanks for trying out the recipes, I hope you find a few favorite's to get you through like I did.  All though everything I post will be tasty, some stood out to me as staples.  Let me just highlight what was my mainstay throughout.  In no particular order, I ate many of these meals. 

My first love, so important that it inspired this whole blog.  I could not live without my Greek Chicken during or after P2. 
Asian Slaw, this baby was one of my most prized salads.  The dressing itself can be used over any lettuce and not just over shredded cabbage. 
My go to spice mix for tacos long before P2, many Taco Seasoning have sugars and starches for filler.  Not mine! Try this for full taco flavor. 
When you think you just can't drink another glass of water....Faux- Fruit Punch, so good even non- tea drinkers will love.  Also for your drinking pleasure, the Ginger Syrup made into Homemade Ginger Ale is something I still make today and long after P4.  Cold and flu season this is a must!  Your so hot now that you got pregnant?  Morning sickness cure! 
I am a chicken eater and this is fabulous when shredded into a huge pile.  It is ok to play tricks on your eyes in P2, try this Faux-tisserie Chicken made with a sugar free, starch free Homemade Seasoned Salt.

You all may have completely different favorites.  Tell me below in the comments what your go-to meals have been.  From here or not is ok.  This way you can share and get ideas from others for your next meal. 

And now onto the new recipe. This is a nice warm spinach salad that wilts into a great meal.  Beef, shrimp, chicken or fish.  Use a double batch of the dressing to cook some meat up or use leftover, either way this is a great winter side dish using the citrus that is in season. 

Wilted Citrus Spinach Salad
1/2 package of fresh baby spinach

Dressing
1 whole orange, squeeze halfway, cut up orange and place over spinach, use juice for dressing
1/4 C apple cider vinegar
1/4 C water
1/4 cups Fresh Cilantro, Chopped
10-15 drops Valencia Orange or plain stevia
1/2 tsp onion powder
1/4 tsp celtic sea salt
1/8 tsp fresh cracked pepper

Wash and dry spinach. Place cleaned and dried spinach in a large bowl, add cut up orange. Heat juice of halfly squeezed orange, apple cider vinegar, water, cilantro, stevia, onion powder, salt and pepper in a large skillet over high heat. Bring to boil and pour over spinach and cut orange; toss to coat and wilt slightly. Season with more salt and pepper to taste.

Note:  Can use your 1/2 grapefruit instead of an orange, or a whole lemon and still eat a fruit.

Phase 3/4:  Replace water with grapeseed, olive or coconut oil.  Replace onion powder with chopped shallots.

Spinach Salad with Oranges

Happy New Year!!!! 

How many of you are starting today?  I bet many of you are!  Good luck, happy losing!

 It is citrus season and what better way to enjoy the seasons fruits while on VLCD.  We can enjoy the fresh lemons, oranges and grapefruits while in Phase 2 so take advantage of it!  Try the Broiled Grapefruit for dessert, add lemon to your salads, and teas.  Add a peppered grilled sirloin, chicken or shrimp to the top of this salad.  Double the dressing and cook your meat in it for a nice fresh and tender result.  Salads are easy to bring along on the go, we under estimate how good salads can be, don't get into a rut...change it up and keep it new and exciting.  It makes the time pass more quickly, gives you a focus and keeps your imagination active.
I have made this and it is fantastic!  I have not photoed it yet, but will soon and will update...

Spinach Salad with Oranges
1/2 of a  (10 ounce) package fresh spinach

1 orange, peeled, segments and chopped bite size
2 green onions, sliced
2 TB cilantro, chopped

Dressing/ Marinade:

2-4 TB water (mix in 2 and if too strong that add until it is your taste)

1 TB apple cider vinegar

1 tsp Bragg's Liquid Aminos

1/4 tsp stevia (Valencia Orange is good but plain is ok too)

1/4 tsp onion powder

1/8 tsp celtic sea salt

fresh cracked black pepper, to taste

In a salad bowl toss the spinach and oranges and herbs, set aside.  In a small bowl whisk the vinegar, Bragg's, stevia, onion powder, salt and pepper until mixed well. Pour water in and whisk, taste and add more water if desired. Pour over spinach and oranges, serve with grilled peppered beef, chicken or shrimp.  Make additional dressing and cook your meat in it or use as a marinade!

Phase 3/4:  Use a healthy olive oil, grape seed oil or coconut oil in lue of the water for dressing.  Add additional veggies to the salad, bell peppers, red onion, brocolli florets, snow peas, etc...  I think a few drops of sesame oil would be really good too.

Grilled Chicken over Cooked Spinach

This is dedicated to everyone who can still grill.  My grill is covered in snow up the the lid right now!  If you want, double the spinach recipe because I know I can easily eat 1/2 a bag of spinach for 1 meal during Phase 2.  I miss my grill, only 5 months to go....to all who cannot grill, saute or bake your chicken in all the juices for great flavor.  George Foreman is always an option too.   If you like the marinade use it as a salad dressing too!

Grilled Chicken Over Cooked Spinach

Serves 4

Chicken with Dressing/ Marinade:

1 TB water

1 TB apple cider vinegar

1 garlic clove, minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper (can leave out if you do not want any spice)

1/4 teaspoon salt

Dash pepper

4- 100 gram serving, boneless skinless chicken breast
Cooked Spinach:

1 green onion, finely chopped

1 clove garlic, minced

1 TB water

1 (10 ounce) package fresh spinach, torn

In a bowl, combine the first eight ingredients; mix well. Place chicken into the marinade.  Let sit 30 minute to overnight.  Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear.  In a large skillet, saute green onion and garlic in water for 1 minute. Stir in spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.

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!

Ginger Syrup and Homemade Ginger Ale

While replying to a HCG Forum post, Ginger Ale was brought up....and along came this!  Ginger is so good for you- known for indigestion, upset tummy, morning sickness, encouraging gallbladder function and decreasing inflammation. 

Perfect for the holiday (and flu) seasons coming- Great for ginger ale, dressings, marinades, stir fries, etc..!

Homemade Ginger Syrup
6 inches of ginger

2 tsp stevia, powdered or liquid

2 cups water

Slice the ginger.  In a medium heavy saucepan, combine the stevia and the water over medium heat, stirring until dissolved. Add the ginger pieces.

Simmer over medium heat for 1 hour if you’ve sliced your ginger very thin, and at least twice that if you’ve cut your ginger larger. (Check on them occasionally to make sure they aren’t drying out and that the water isn’t evaporating too quickly.)

When the ginger is done (it will be soft), remove with slotted spoon or drain through a mesh strainer. Let the ginger syrup cool, then refrigerate. If you want a thicker ginger syrup, continue to cook over medium-low heat until it reaches the consistency you want.  Makes about 1 1/2 cups ginger syrup.  Store in refrigerator for up to 2 weeks. 

To make homemade ginger ale:  add 2-4 tablespoons of ginger syrup to a large pint glass. Top with seltzer or sparkling water.  Add a lemon slice and sip happily.

Grilled Ginger Chicken Kabobs

This is such a fun recipe, fun to make, eat and share.  Your whole family will enjoy these Grilled Ginger Chicken Kabobs.  Thank you to Jackie B. for another great contribution!  She even gave us a few step-by-step photos to help you; great job!  My serving suggestions would be to add grape tomatoes, asparagus or onion to the kabobs as your veggie when your grilling. Brush kabobs again while grilling to give the veggies some great flavor too.  Or serve atop the Asian 'Slaw from here.  Enjoy your healthy meals today!

Grilled Ginger Chicken Kabobs

1 tsp fresh ground ginger
1/2 tsp stevia

2 TB Bragg's Amino Acids
1/4 C water
2-3 cloves fresh garlic, minced
Juice of 1 medium to large lemon, or 2 small ones

4 boneless, skinless chicken breast halves, cut into 1.5 inch pieces
Cherry Tomatoes or Onions as you'd like (optional)

Combine first 6 ingredients in a glass baking dish.  Add chicken and turn to coat. 

Cover and marinate for at least 2 hours in refrigerator.  Prepare grill. Remove chicken from marinade and alternate chicken and vegetables on skewers.  Grill over medium heat, turning frequently until done (about 10-15 min). 

Optional: Take leftover marinade and boil for 10 minutes.  Use this as a sauce and baste the skewers with it.

Note: Use this fantastic marinade as a salad dressing.

PS- Don't have a grill?  Broil in yor oven or stir fry in marinade on stove. 

Phase 3:  Add 1/4 C peanut or coconut oil to this marinade.

Asian 'Slaw

It must be cabbage week...Alright....I almost posted this last night I was so eager to share it with you all!  I made this up yesterday, ate it for dinner and thought I was cheating.  No joke!  My kids loved it, they asked for more tonight and wanted the leftovers in there school lunches for today.  This will be a regular even after Phase 2.
I thought this up after seeing a Asian Salad/ Coleslaw in the store and remembered a favorite salad I always like to make for gatherings when I am not on HCG Diet Protocol.  This may even taste better or maybe it's just me because of the nice new flavors I got to taste in this today.  Hope you enjoy more cabbage goodness or try it with spinach too!

Sweet, Sour, Tangy, Spicy- this will satisfy all your taste buds at once! All while 100% on protocol= priceless!

Asian 'Slaw
(2-4 servings)
1/2 large head of cabbage, sliced thin or shredded OR spinach
4 green onions, chopped
1/4 C cilantro, chopped
1/4 teaspoon red pepper flakes OR 1 tsp sugar free chili paste
1 teaspoon Dijon-style prepared mustard- sugar free
1/4 cup cider vinegar OR rice vinegar
1/2 lemon, juiced
2 cloves garlic, minced
1/2 tsp fresh ginger root, minced OR 1/8 tsp ginger powder
1/4 tsp powdered stevia or 10-15 drops liquid
1 teaspoon sea salt
1 TB water
Fresh cracked black pepper to taste

Combine cabbage (or spinach), green onions and cilantro in a large bowl then cover and stick in the fridge to let the flavors combine while making dressing (this really makes a difference).  In a smaller bowl, whisk together red pepper flakes (or chili paste), mustard, apple cider vinegar, lemon juice, garlic, ginger, stevia, salt, and water.  Pour this spicy-tangy dressing over the chopped cabbage and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chili paste, lemon juice, salt, or stevia to taste before serving.
NOTE: If you do not like spicy then leave out red pepper flakes or chili paste.
PS-  Use this dressing over any salad or to create a stir fry with a allowed meat and veggie.
Phase 3:  Add more veggies such as bell peppers, red onion, 1 tsp. of sesame oil and top with sesame seeds. Also sub out the 1 TB water for 1 TB healthy oil of your choice.

Cucumber Salad

Take two of these and call me in the morning....

It's Cucumber Salad!!!

This is a favorite dish of mine in "normal life too".  I quickly made a version for myself when I first started the Phase 2.  Here is the tricky part...P2 people- you cannot have the cucumbers and onion in one meal.  Eat the cucumbers in one meal and then eat the onions with another.  Add these tangy onions to the grill, serve overtop your 3.5 oz sirloin or save for my Chicken "Noodle" Soup (recipe to come).  Bonus: Use the juice from these green little circles and you have a wonderful fresh flavored salad dressing!  So really this is 3 recipes in one.

Cucumber Salad
2 cucumbers- peeled and sliced thin
1 onion- sliced
1/4 C vinegar of choice
2 T water
2 packets stevia or 1/4 tsp for liquid stevia
1 tsp sea salt
1/4 tsp celery seed or dill
black pepper to taste

Mix all ingrediants in bowl.  Cover and store 1 hour to overnight, serve. 
Note: Today my choice of vinegar was Coconut Vinegar.

UPDATE (4/27/2001):  If you are out of onion or don't feel like picking them into two veggie serving, use can substitute 1 teaspoon onion powder or a few sliced green onions as the sliced onion in this recipe!

Phase 3/4:  You can eat these all together at once.