Category Archives: RECIPE

Categories Chicken Dishes, RECIPE

Chicken Lettuce Wrap

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 178 Servings: 1
Ingredients
Instructions
  1. Mix together finely grated ginger, garlic, onion powder, apple cider vinegar, salt, pepper and chicken pieces.
  2. Cook until chicken is cooked thoroughly and then add the red/green cabbage and cook until cabbage is slightly cooked.
  3. Take the 2 green cabbage leaves and split the chicken mixture and place in cabbage leaves and roll into a wrap.
Categories RECIPE, Sides

Texas Dirty Rice

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 283 Servings: 1
Ingredients
  • 5 oz lean ground beef
  • 8 oz cabbage, finely chopped into rice sized (can use a food processor)
  • 1 c water
  • 1/2 t cumin
  • 1 T chili powder
  • 2 t onion powder
  • 2 cloves garlic crushed and minced
  • Salt & Pepper
  • Serve with Frank’s hot pepper sauce.
Instructions
  1. In a large frying pan, brown beef over medium high heat
  2. Add the rest of ingredients and cook until cabbage is tender adding more water as necessary
  3. Cook down until no liquid is left
  4. Serve hot
Categories RECIPE, Sides

Cauliflower Fried Rice

Ingredients
2 tbsp Butter, ghee or coconut oil
2 cloves Garlic (minced)
1/2 large Onion (finely diced)
1/2 medium Red bell pepper (finely diced)
2 large Eggs
Sea salt (to taste)
Black pepper (to taste)
4 cups riced cauliflower
2 tbsp Coconut aminos
1 tsp Toasted sesame oil
3 medium Green onions (chopped)
INSTRUCTIONS
  1. Sauté the veggies: In a large sauté pan over medium heat, heat a tablespoon of butter. Add the garlic, onions, and red peppers. Sauté for about 8-10 minutes, until the onions are translucent and just starting to brown.
  2. Cook the eggs: Meanwhile, whisk the eggs with 1/2 tsp (2 g) sea salt and a pinch of black pepper. When the onion is done enough, push the veggies to one side of the skillet. (If the pan is dry, you can melt in more butter.) Add the whisked eggs to the other side and cook for a few minutes, until barely scrambled.
  3. Stir fry the cauliflower: Push everything to the side again and add the remaining tablespoon of butter to the pan. Once it melts, increase heat to medium-high, immediately add the cauliflower, and stir everything together to coat. Season with sea salt and black pepper. Stir fry for about 5 minutes, until the cauliflower is soft, but not mushy.
  4. Finishing flavors: Remove from heat. Stir in the coconut aminos, sesame oil, and chopped green onions.
Categories RECIPE, Sides

Roasted Coconut Amino Tomatoes

Serving Information
Phase 2 , or Phase 4 , or Beyond
Ingredients
  • 8 oz grape tomatoes
  • 2 t coconut aminos
  • pink salt and pepper, to taste
Instructions
  1. Preheat oven to 425 degrees
  2. Toss tomatoes in bowl with coconut aminos, salt, and pepper
  3. Place on parchment paper lined baking sheet
  4. Bake for 20 minutes or until tomatoes start to burst
Categories RECIPE, Salads

Crabmeat Salad

  • ½ Cup Red Wine Vinegar
  • 2 Tbsp EVOO
  • 1 Tbsp Vintage Harbor Seasoning
  • 1 ½ Cups Chopped Tomatoes
  • ½ Cup Chopped Bell Peppers
  • 1 Cup Chopped Cucumbers
  • ¼ Cup Chopped White Onion
  • 8oz Lump Crabmeat
  1. Stir Vinegar, EVOO and seasoning in a medium bowl.
  2. Add all of the other ingredients except for the crab.
  3. Toss well to coat and refrigerate for 30 minutes.
  4. Add crabmeat to the top stir in and Enjoy!
Serve as a salad or bell pepper slices
Categories RECIPE, Salads

Sweet & Tangy Chinese Chicken Salad

Serving Information
Phase 2, or Phase 4 , or Beyond Calories per serving: 283 Servings: 1
Ingredients
  • 1 orange
  • 3 oz cooked chicken breast
  • 8 oz cabbage
  • 1/2 c Organic Chicken stock
  • 1/2 T minced garlic
  • 1/2 t dry mustard
  • 1 T Bragg’s Liquid Aminos
  • 2 t apple cider vinegar
  • 1/4 t dry ginger
Instructions
  1. Chop up cabbage
  2. Heat 1/2 cup of chicken stock in a skillet over medium-high heat
  3. Sautee your cabbage in chicken stock for approximately 5 minutes until tender
  4. Dice grilled chicken and orange into small pieces
  5. Add chicken, orange, and minced garlic to cooked cabbage and cook for 1 minute
  6. Remove from heat
  7. In a small bowl, combine dry mustard powder, Bragg’s Liquid Aminos, apple cider vinegar, ginger, and stevia
  8. Mix well until dissolved
  9. Pour dressing over chicken salad and mix well
Categories RECIPE, Salads

Sweet Apple Chicken Salad

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 266 Servings: 1
Ingredients
3 oz chicken, cooked and diced
1 apple, diced
8 oz celery, chopped
3 T lemon juice
1/8 t cinnamon
Dash of nutmeg
Dash of pink salt
stevia, to taste
Lemon wedge
Instructions
1. Mix ingredients together, sprinkle with Stevia and cinnamon.
2. Chill for 20 minutes.
3. Serve with a wedge of lemon and enjoy
Categories RECIPE, Salads

Cucumber Dill Salad

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 35 Servings: 1
Ingredients
6 oz cucumber
1 T vinegar
1 t dill
stevia, to taste
black pepper, to taste
pink salt, to taste
Instructions
  1. Slice and quarter cucumber.
  2. Place vinegar, dill, stevia, salt and black pepper in a small bowl.
  3. Stir in the cucumber pieces.
  4. Serve immediately or refrigerate for later.
Categories RECIPE, Salads

Artichoke Salad

Ingredients
  • Artichokes⁠
  • Red Onion⁠
  • Celery⁠
  • Chives⁠
  • Avocado Mayo⁠
  • Paprika⁠
  • Garlic Powder⁠
  • Black Pepper⁠
  • Pink Salt⁠
  • Lemon Juice⁠
  • Dulse Flakes (optional)⁠
⁠Chop, mince mix let flavors combine and enjoy!⁠
Optional: Add a protein chop or shred Chicken or Tuna ⁠
Vegan: Swap Avocado mayo for cashew mayo
Program Approved: Swap Avocado Mayo for Liquid Aminos
Categories RECIPE, Red Meat Dishes

Egg Roll Bowl

INGREDIENTS
  • 2 cups Cabbage, shredded
  • 5oz Ground Beef
  • 2 tbsp Red Pepper or (crushed for spice)
  • 1 Jalapeno pepper (optional for a spicy bowl)
  • 2 tbsp Onion
  • 1/3 cup Coconut Aminos
  • 2 tbsp chopped scallions
  • Cilantro and lime for garnish
DIRECTIONS
  • Cook ground beef, season with pink salt.
  • Place ground beef in a bowl-using the remaining juices add the onions.
  • Cook for 3 min.
  • Add in red pepper and jalapeno pepper.
  • Cook for 3 min, add in the cabbage.
  • Cook until cabbage starts to wilt.
  • Combine the aminos, scallions and cilantro.
  • Add beef back to pan and mix.
  • Pour sauce over the mixture and mix well.
  • Season to taste with salt and pepper.
  • Garnish w/ fresh cilantro and lime juice.