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. 

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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.

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Lemongrass Lettuce Wraps

This is good with ANY meat! A must try, all ingredients are in the produce section of most grocers.  If you cannot find some, try different types of markets- asian and farmers markets should carry these herbs too. 

I heart lemongrass so much, what a wonderful way to welcome Spring!  This perennial herb has a lot of great uses along with health benefits.  Studies and good ole' traditional practices have proven that it helps to detoxify the bodies liver, pancreas, kidney, bladder and the digestive tract. Cutting down on uric acid, cholesterol, excess fats and toxins in our body while improving digestion, blood circulation and gastronal intestinal health.  Also said to improve our skin by reducing acne and helping to tone muscle and skin tissue. 

Who wouldn't want those benefits?  Especially while losing weight we need all the help we can get with the whole skin tightening right?  Learning this I am going to be adding more lemongrass to my meal rotations!

PS- I am working on the spring planting project I mentioned last post with the lettuce boxes.  I will post as soon as I can!  Start saving your clear plastic lettuce boxes you buy at the store, don't throw them away!



P2- please ignore the red onion in this, I am past P2 and added sliced red onion as suggested below.

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Lemongrass Lettuce Wraps
(Serves 1)

3.5 oz chicken breast, boneless and skinless- diced small (any meat!)
1/4 C water
1 TB lemon grass, sliced (white part only)

1/4 tsp fresh ginger, minced  (you can use powdered too)

1/4 tsp celtic sea salt

1/4 tsp fresh cracked pepper

1 tsp fresh squeezed lemon juice

1 TB fresh Thai basil leaves, sliced (regular basil works too)

1 TB fresh mint leaves, sliced

1 TB cilantro

few drops or pinch of stevia

1 TB water

red, butter, romaine lettuce leaves all work well.


This is what lemongrass will look like at the stores and markets if you have not used/ bought it before.

 Season the chicken with ginger, salt and pepper.  Cook chicken over medium heat in 1/4 cup water and lemongrass for 10 minutes or until no longer pink through the center. Transfer to a plate to cool.  Shred into small pieces, toss with basil, mint and cilantro.  Add the lemon juice and stevia to the chicken mixture and mix until evenly coated.

Open a a few lettuce leaves and stack; spread chicken mixture onto the lettuce leaf.  Fold and enjoy!

Phase 3/4: Cook your chicken in 2 tablespoons coconut oil instead of water. Add sliced red onion and bell peppers when cooking the chicken ,julienne some cucumbers to place on top before rolling up too!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fish Tacos

I read something yesterday and I thought of all of you, I started thinking and this is what I came up with.

Losing weight for our health and heart is great... But you are beautiful today, right where you are you are beautiful. Don't ever think less of yourself, don't ever judge your jean size. Your health is worth it, you are worth it... But you are beautiful right now, right where you are. 

I hope that is encouraging to someone today.  Now onto the food!  We have a special guest post today, thank you Rachel for your wonderful Fish Tacos recipe.  I know many will try this and love it as much as you do!  We appreciate your contribution and generosity to share with us!

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Fish Tacos
(Serves 1)
3.5 oz tilapia or any protocol white fish
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp fresh ground pepper
squeeze of lemon
cilantro
green onion
any bibb lettuce (Romaine, Green Leaf....)

Season fish with chili powder, cumin, onion powder, and pepper. Pan fry over medium heat a a little water until cooked through. Divide pieces of cooked fish to two or more lettuce leaves.  Sprinkle with green onion, cilantro and squeeze of lemon.  Enjoy!

Note: This would be excellent with the Asian Slaw recipe.  In order to not mix veggies, wrap with a raw or half cooked cabbage leaf, place some Asian Slaw inside the cabbage leaf and top with cooked fish.  Shrimp or lobster would be good too!

Southwestern Lettuce Wraps

Something spicy to warm you up during this week of cold and winter mayhem!  Where are you right now?  Somewhere warm and sunny?  Somewhere that is supposed to be warm and sunny but is cold and blistering?  Holed up in your house with 2 feet of snow against your front door?  Mother nature sure is grumpy this week, there was no shadow today so spring I will see you soon!  Happy Groundhog's Day.
I have a photo but cannot find it...I will post it when I find the right SD card! 

Southwestern Lettuce Wraps

1 pound chicken breast, boneless and skinless and cut in small pieces
2 tsp garlic cloves, minced

1 tsp onion powder

1 tsp cumin

1/2 tsp red pepper flakes (less or none for mild heat)

1/2 tsp celtic sea salt

1/8 tsp chipolte powder

1/4 C water or protocol chicken broth

1/4 C fresh cilantro, chopped

squeez of fresh lemon

12 or more romaine or bibb lettuce leaves

Heat a large saute pan to medium high heat.  Add 2 teaspoons water or broth to the hot pan and add the chicken.  Cook the chicken for about 3 - 4 minutes, stirring occasionally.  Add the garlic, onion powder, red pepper flakes, cumin and chipolte powder and cook for an additional 3 - 4 minutes.  Stir in the water or broth and cook for a minute or until heated through.  Stir in cilantro and a squeeze of lemon juice.  Measure out your 3 ounce serving and serve in lettuce leaves.

Note:  This would be excellent with any meat.  Thin sliced sirloin, shrimp, fish tacos...  If your too busy, pop the stuff in the slow cooker and it will be done when you get home!  Or use the ingredients as a marinade and grill for great flavor.  Top your wraps with some thin sliced granny smith for a nice sour crunch.

Phase 3/4:  Replace the cooking water/ broth with oil or butter.  Replace the 1/4 C water/ broth with tomato sauce or crushed tomatoes.  Replace the onion powder with thin sliced onion and add bell peppers.  Top with cheese, cultured sour cream and homemade salsa.

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!

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.

Basil Shrimp

Hello Manic Monday! 
Sorry no pictures today ladies and gents.  But this is an easy one to envision.  You may use any protocol meat you wish.  Hope you enjoy! 

Basil Shrimp
1 pound fresh shrimp, peeled and deveined
1/4 cup chicken broth- Pacific Low Sodium
1/2 lemons, juiced
3 cloves garlic, minced
1 tablespoons grain mustard- make sure sugar free
1/2 cup fresh basil leaves- sliced
sea salt and black pepper to taste

In a pan, pour in chicken broth and lemon juice.  Measure and stir in mustard and garlic, heat until simmering. Add shrimp, basil, salt and pepper and toss to coat.  Simmer over medium for 8-10 minutes until shrimp is done and pink.  Remove and plate, measure your 3 ounces and serve with asparagus or some cooked spinach with lemon. 
Note:  If you want to make more of a soup out of this, add 2 cups chicken broth, touch more lemon and shredded cabbage or spinach at the end and cook until just translucent.
PS:  Nix the broth and use as a marinade.  Toss on the grill before summer ends.