Coffee and Tea Fun

Morning everyone!

One of my favorite Phase 2 tricks is the milk frother.  Sometimes we can play little tricks on on eyes.  The daily 1 Tablespoon of milk can seem like a small amount to pour into your coffee and tea cup.  I use this milk frother daily to whip my milk up to 1/3 way up the mug.  It makes for a frothier cup of coffee and tea.  It makes my morning more enjoyable and is fun to use.  I call it my 'Whizzer".  Of coarse I use it on Phase 3 & 4 as well.  It makes for a great cup of hot cocoa and mixes protein drinks as well.  Great low cost kitchen tool!

Roasted Rosemary Radishes

Roasted Rosemary Radishes
Serves 2
1 large bunch radishes, tops removes and quartered
3 TB water or protocol allowed broth
1 TB fresh rosemary, chopped (or 1 tsp dried)
1 tsp celtic sea salt
fresh cracked black pepper to taste 

Rinse, trim and quarter radishes.  Place in a glass baking dish.  Sprinkle with water or broth, rosemary, salt and pepper.  Roast at 425 degrees F for 20 to 25 minute or until desired crispness is reached. 

Phase 3/4:  Replace water or broth with butter, olive oil, coconut oil or grapeseed oil.  Add additional vegetables like sliced onion, asparagus cuts, baby carrots, sliced zucchini or daikon.

Radishes Simmered with Thyme

My first radish recipe has became well loved, so here is another one to try!  Don't have thyme in the cupboard?  Try something else that you do have like oregano or basil, parsley or some dill. 

Radishes Simmered with Thyme
Serves 2

1 C water

1 TB vinegar

1 clove garlic, minced

1/8 tsp dried thyme leaves

1/4 tsp onion powder 

celtic sea salt and pepper to taste

20 radishes, trimmed

few drops stevia (optional)

Pour the water into a small saucepan along with the vinegar, garlic, onion powder and thyme. Bring to a boil over high heat, then season to taste with salt and pepper. Add the radishes, cover, reduce heat to medium-low, and simmer until the radishes are just tender, 10 to 15 minutes.  Longer if they are large sized radishes. Remove the radishes to a serving dish with a slotted spoon and keep warm. Bring the liquid to a boil over high heat, and add a few drops or sprinkle of stevia. Boil until the liquid has reduced by half, then pour over the hot radishes.

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.