"Honey" Mustard Grilled Chicken and Marinade

Happy July!  I hope all of you had a safe, fun and successful Phase 2 weekend.  Grills are fired up around here and I could not be happier.  Here in the Midwest we cherish our grilling months and sometimes even trudge out in the ice and snow to get a grilled steak on a warm day of 30 degrees F.  I don't want to even think about that right now!  It is 85 and sunny today, my meat is thawing and I will be making this again even in my Phase 4 status.  Get creative and add some P2 allowed veggies over top the flame for wonderful flavored sides. 

"Honey" Mustard Grilled Chicken

1/4 C sugar free- dijon mustard

1/4-1/2 tsp stevia
2 TB chicken broth or water
1 TB apple cider vinegar
1/2 tsp celtic sea salt
1/4 tsp paprika
4  boneless, skinless chicken breast

Whisk together the first 6 ingredients in a small bowl.  Pour over chicken and marinade in the refrigerator for 1 hour to overnight.  When ready to cook, remove chicken and grill over medium heat for 20 minutes, until cooked through.

Phase 3/4:  Add 1/4 cup mayo, plain yogurt or oil to the marinade to add in healthy fats. 

No grill?  Try this!

Need a little excitement?  Do this!

Don't let Phase 2 get in the way of summer fun. Remember to follow Dr. Simeon's full orders and sunbathe!!!  Check Pounds and Inches, it is in there I swear.  I have that part of the protocol down no problem.....no twisting of the arm, I am out in the vitamin D richness.

Have a pound dropping rest of the week!

~Natasha





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. 

       

Gingerbread Spiced Syrup

Merry Christmas and my present to you!  Pour this in your coffee, tea and even in some hot water if you don't drink the first two.  Take a peak at the P3 and 4 uses! Simply wonderful.

Gingerbread Spiced Syrup
1 cup water

1 tsp stevia, liquid or powdered

1 (1 inch) piece fresh ginger root, sliced

1 cinnamon stick

8 whole cloves

1/2 teaspoon whole allspice berries

1/2 teaspoon whole peppercorns

1/2 teaspoon ground nutmeg

In a saucepan over medium-high heat, combine water and stevia. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then remove the spice with a slotted spoon.  Pour about 1 tablespoon into your coffee, tea or favorite beverage.  Savor and enjoy!

Phase 3: You can use this in coffee or lattes, make a steamed milk drink, pour into tea.  Hot mulled ciders and wine.  Drizzle into whipped cream, yogurt, homemade ice cream.

Phase 4:  Brush onto muffins or cakes, use as a pancake syrup and pour into your oatmeal.

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.

Seasoned Salt

Hope everyone had a great weekend!  I wanted to post a recipe that has been a part of my kitchen for awhile now, it is actually a copy-cat recipe of another popular Seasoned Salt.  It is "Tastefully" and "Simple" to make.  Yes- it is a mock Tastefully Simple Seasoned Salt recipe!  Everyone loves a good copy to  something great.  This is just that.  I actually like this one better than the one I used to buy at $8.99 a bottle.  For Phase 2 and 3 of this HCG diet we need to be careful of many spices too.  Many have added sugar, MSG and cheap starchy fillers.  Especially spice blends and mixed spices with salt. 
*If you are salt sensitive, leave out the salt for your own version of a great all-purpose mock up of Mrs. Dash.  Hint hint, you may need a seasoned salt for future recipes!

Best Ever Homemade Seasoned Salt
10 TB Medium to Coarse Ground Sea Salt (Celtic Sea Salt is the best!)
4 TB Parsley flakes
5 tsp Hungarian Sweet paprika
1 tsp dried Thyme
1 tsp dried Marjoram
1 tsp Garlic Powder
1 tsp Curry Powder
1 ts. dry Mustard
1 tsp Onion Powder
1 tsp Celery Seed
1 tsp dried Oregano
1/4 tsp Dill (weed or seed is fine)Combine all ingredients in a bowl and whisk until combined or put all ingredients into a blender/ food processor & blend until all combined.  Place seasoned salt in a jar, Parmesan cheese shaker or Tupperware type container and use often!

Taco Seasoning for All Phases

I have been using this Taco Seasoning for a few years now.  Phase 2 protocol requires lean beef.  I chose to only use grass fed- organic lean sirloin, steaks or ground.  Ground would be for tacos, steak you could make for fajita style for any protocol meat of your choice.  By making this you are sure that your seasoning is sugar, starch and filler free....also saving money!  Use good quality spices, great cumin goes a long way in a recipe.  Bonus:  This also makes it easy to incorporate your families dinner without having to prepare 2 meals. 

TACO SEASONING
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix these together and use this amount per pound of ground sirloin or as a
rub. Wrap in lettuce leafs or shredded lettuce/ cabbage and sprinkle with green
onion and cilantro, squirt of lemon. Very flavorful and satisfying meal.

Phase 3:  Serve with lots of veggies, sour cream, avacodo and creamy homeade ranch dressing.