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  • 11/11/2008 10:51 AM Patti wrote:
    We tried the Scallops and Spinach recipe out of Doug Kaufmanns book and it is great. I used the big scallops from Trader Joes. They are in the frozen section and are the Wild Japanese Scallops. The recipe turns out like a light soup. We love it. I also just tried a Chocolate Mousse with the Stevia and it was good. Last night I cut up two green apples, 1/4 tsp of cinnamin, 2 tbsp. butter, 1/4 tsp. of stevia extract. Cooked until the apples were softened and added 2 tbsp. of coconut milk and 2 tbsp. of heavy whipping cream. Topped with pecans and Ummm! A little dessert.
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  • 11/24/2008 11:21 PM Cheryl wrote:
    HI AGAIN... HERE ARE SOME RECIPES I THOUGHT YOU MIGHT LIKE TO TRY
    FAJITA LETTUCE WRAPS
    2lb chichen cooked (i buy henry's brand chicken tenders when on sale for 1.99lb)
    salt.pepper.garlic powder
    salsa
    sour cream
    romaine lettuce leaves
    red or yellow bell pepper
    1 whole onion

    COMBINE SALT PEPPER AND GARLIC POWDER AND SPRINKLE OVER RAW CHICKEN. COOK CHICKEN ON STOVE IN OLIVE OR COCONUT OIL. IN A SEPARATE PAN, COOK BELL PEPPER AND ONION. PLACE 1-2 WHOLE LETTUCWE LEAVES ON A PLATE. IN SEPARATE AREAS ON PLATE PLACE COOKED CHICKEN, VEGIES, SOUR CREAM AND SALSA. TEAR THE LETTUCE LEAVES AND FILL IT AS IF IT WERE A TORTILLA.

    GUACAMOLE
    AVOCADO
    VEGANAISE
    SALSA
    GARLIC POWDER

    FOR EVERY AVOCADO, COMBINE 1TSP OF VEGANAISE AND 1TBSP OF SALSA. ADD GARLIC POWDER TO TASTE.

    CHICKEN W/ SUNDRIED TOMATO

    CHICKEN(cook same as in fajita recipe)
    BELL PEPPERS, ONION, JAR OF SUNDRIED TOMATO

    COOK CHICKEN, SAUTE VEGETABLES. COMBINE THE TWO. CUT UP ABOUT 4 SUNDRIED TOMATOES INTO SMALL PIECES AND TOSS INTO CHICKEN AND VEGIES WITH SOME OLIVE OIL. SERVE WITH A GREEN SALAD.

    FRITTATA

    EGGS
    SALSA
    MOZARELLA CHEESE
    BELLPEPPER
    ONION
    SALT,PEPPER, GARLIC POWDER
    MILK OR 1/2 AND 1/2
    BEAT EGGS (6-10) ADD SALT,PEPPER, AND GARLIC POWDER. SAUTE VEGIES AND SET ASIDE. ADD 1/2 CUP MILK OR 1/2 AND 1/2 TO EGGS AND WISK TOGETHER.
    YOU CAN EITHER USE A MUFFIN TIN OR USE A QUICHE PAN. POUR INGREDIENTS INTO THE PAN, ADD VEGIES. GRATE THE CHEESE AND PLACE ON TOP. BAKE AT 375
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  • 11/28/2008 10:54 PM Sheri wrote:
    Thanks for the recipes Cheryl! Cheryl tells me about all the delicious things she prepares when we ride to Vitamin City every Saturday, my daughter is hooked on the chicken tenders with sundried tomatoes, you have to try them, delicious! I'm going to try the Frittatas! God Bless Hope all had a great Thanksgiving, and none of us ate too much "bad" stuff!
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  • 12/5/2008 11:51 AM Sheri wrote:
    Hi All!
    Here is a recipe I tweeked to make it all organic, everyone loves these>


    HOLIDAY YAMS
    I bake the yams at 350 until soft, about 1 hour, let cool, peel and mix all ingredients with hand mixer, or you could peel and boil -
    I like to mix wet ingredients and spices except for the eggs to fine tune the taste. then add eggs and mix in yams. all ingredients are organic.

    3 large or 4 medium yams
    1/4 cup orange pinapple juice
    1 stick butter
    1/2 cup maple syrup
    1tsp vanilla
    1/2 tsp nutmeg
    salt to taste
    2 eggs

    bake at 350 for 35 minutes or until set
    I garnish top with a criss cross dribble of agave nectar(instead of marshmallows)
    enjoy!
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  • 12/6/2008 4:11 PM Sheri wrote:
    Sorry, I forgot to say I bake the yams at 350 until soft, about 1 hour, let cool, peel and mix all ingredients with hand mixer, or you could peel and boil -enjoy!
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  • 1/18/2009 3:44 PM Sarah wrote:
    I got this recipe off "marks daily apple"
    I did make a few changes to it...
    Almond Meal Pancakes
    1 c of almond meal
    3 lg eggs
    1/8 tsp of vanilla extract
    1/8 tsp cinnamon
    eyeball some nutmeg
    and eyeball some water (2 tsp? maybe)
    Mix all together and I pan fry them in butter
    Make sure you don't make them to large. Otherwise they may fall apart.
    Use agave nectar or honey as syrup. We even add both and it tastes really yummy!
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  • 1/18/2009 3:53 PM Sarah wrote:
    I also got this from "marks daily apple"
    Flowerless Pizza
    Ingredients:
    Crust:
    2 Cups Almond Meal/Flour
    2 Eggs
    2 Tsp Extra Virgin Olive Oil
    1 Tsp salt

    Sauce:
    1 Can Tomato Paste
    1-2 Cups Water (To desired thickness)
    1 Tsp Dried Oregano
    1 Tsp Garlic

    Toppings:
    Whatever you want!
    We used fresh mozzarella, chicken, bacon and onion!

    Instructions:
    Crust:
    1. Pre-heat oven to 350 degrees
    2. Mix all ingredients in a large mixing bowl. This should give you a ball of “dough”. If your dough is too “mushy” (like mine was), continue to add almond flour until you get a good consistency.
    3. Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
    4. Press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
    5. Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.

    Sauce:
    1. In a saucepan, combine all ingredients. Use water to desired thickness. We like ours pretty thick. Feel free to add more spice if you want it, too.
    2. Simmer on stove for approximately 15 minutes.

    Toppings:
    You will want to pre-cook any meat going on your pizza. Veggies can go on fresh and raw, or cooked depending on your preference. Mozzarella cheese(can be shredded or slice).

    Put it all together:
    1. After crust comes out of the oven, spread sauce evenly over crust.
    2. Add your cheese and toppings evenly on top of sauce.
    3. Put back in the oven and bake at 350 degrees for approximately 15 more minutes. Cheese should be evenly melted.
    4. Slice and enjoy!
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  • 2/22/2009 4:38 PM Jacquie wrote:
    Glazed Carrots

    3Cups baby carrots
    2Tbsp Unsalted Butter
    2Tbsp Honey
    1/2Tsp Cinnamon
    1/4Tsp Nutmeg
    2Tbsp Chives or Parsley Flakes
    Melt butter and honey, cinnamon, nutmeg
    cook over medium heat for 15 minutes. Put in a bowl and toss with chives or parsley flakes
    Reply to this
  • 6/29/2010 7:45 AM kathy wrote:
    Do you cook the carrots?
    Reply to this
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