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Spicy Chicken Burger
1.5 lb. Ground chicken, or you can use ground turkey.
1 2-inch piece of ginger, peeled, and minced
1 bunch scallions, thinly sliced white and light green part
1 lemon, juiced
1 T. Paprika
2 tsp. Ground cumin
1/2 tsp. Ground cardamom
1/4 tsp. Cayenne pepper
Fresh ground black pepper
1/2 c. Plain Greek yogurt
1/2 tsp. Ground cumin
Fresh ground black pepper
Heat grill to medium-high heat. In a medium bowl add chicken, scallions, lemon juice, paprika, cumin, cardamom, cayenne, 1/2 tsp. sea salt, 1/2 tsp. black pepper. Toss to combine. Let rest for 10-30 minutes to marinate.
Form into 4 patties. Grill 4 to 8 minutes per side. Transfer to a plate.
Meanwhile, mix the yogurt, cumin, and pinch of sea salt and pepper.
Take one burger and top with a spoonful of yogurt sauce. To keep it healthy we served ours with a simple salad of butter lettuce, raddichio, chopped cucumber, cherry tomato, and grilled asparagus with a lemon and olive oil dressing.
2-3 T. olive oil
1 bunch scallions, chopped
1 garlic clove, chopped
1 medium shallot
1 bunch, diced celery
1 turnip, diced
½ cup total of Basil, oregano, thyme, marjoram
1 bag fresh or frozen green beans
1 bag frozen cauliflower or broccoli
1 bag baby spinach
1 14 oz. can diced tomatoes
2 32 oz. cartons of vegetable broth
16 oz. chicken broth
16 oz. beef broth
Sauté scallions, shallots, and garlic in olive oil in a large soup pot. Add turnip and celery and cook until tender. Add all other ingredients and simmer until vegetables are cooked through.
You can take any of the vegetables of the Phase 1 Sheet (except onions) and roast them with olive oil, sea salt and pepper and any other dried or fresh herbs or seasonings from the Phase 1 sheet that you like.
2 Zucchini sliced in half length wise and cut into 1 inch slices
2 Yellow Summer Squash sliced in half length wise and cut into 1 inch slices
1 bunch Asparagus ends trimmed and cut into 1 inch pieces
1 yellow pepper cut into 1 inch pieces
8 oz. snow peas
½ head of whole fresh cauliflower broken up into florets
1 head fresh broccoli broken into florets
1 bunch scallions chopped
1 medium shallot sliced
Sea Salt, Pepper
2 T. olive oil
Toss vegetables in large roasting pan with olive oil, sea salt, and pepper. Roast in oven at 400 degrees to desired doneness (about 15 minutes for “al dente” consistency)
1 lb. Ground lean beef
1 T. + 1 tsp. Olive oil
1 Garlic clove, minced
3 ½ c. Cabbage, shredded
½ c. Green onion, chopped
½ tsp. Ginger, grated
1 tsp. White vinegar
2 T. Low sodium soy sauce
½ tsp. Chili pepper paste or hot sauce
In a large skillet, brown the ground beef over medium heat. Season with sea salt and pepper to taste. Meanwhile, combine all the ingredients for the sauce in a small bowl; mix. Drain away any fat from the ground beef, remove from the pan and set aside. In the same pan heat the olive oil over medium heat, add the green onion, garlic and cabbage. Stir fry until cabbage is slightly wilted and tender. Stir in the sauce, add the ground beef, and combine.
6 cups very thinly sliced kale (about ½ large bunch), tough stems removed
2 hard-boiled eggs coarsely chopped
2 slices pancetta
2 Tbsp. extra-virgin olive oil
½ cup chopped green onion
1 ½ cups sliced button mushrooms
2 Tbsp. white-wine vinegar
2 tsp. whole-grain mustard ¼ tsp. freshly ground pepper
1/8 tsp. sea salt
Place kale and eggs in a large bowl. Cook pancetta in a large skillet over medium heat until crisp. Transfer the pancetta to a plate. Chop when cool enough to handle. Add oil and green onion to the same pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and sea salt. Pour the mushroom mixture over the kale and eggs. Add the pancetta and toss to combine.
Garlic Dijon Vinaigrette
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/2 cup white wine vinegar
1/4 cup Dijon mustard
4 small garlic cloves, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Blend ingredients together in a blender and serve.
Lemon Basil Vinaigrette
1/4 cup lemon juice
2 Tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 Tablespoons fresh basil leaves, chopped
Whisk ingredients and serve.
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