Looking for a healthy appetizer for your holiday party? Try this recipe! A creative spin on a traditional recipe.

Bacon Guacamole Deviled Eggs

• 8 eggs, hardboiled
• 4 strips of bacon, cooked and crumbled
• 2 large avocado, halved, pit and skin removed
• 1 tablespoon fresh lime juice
• 1/2 teaspoon Himalayan Pink Salt 
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 cup red onion, diced
• 1 Roma tomato, seeded and diced
• 1 fresh jalapeño, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• fresh ground black pepper to taste

Peel hardboiled eggs and slice them in half lengthwise. Spoon out the yolks into a medium bowl, and place whites on a serving platter. Mash the yolks until crumbled. Scoop the avocado into the bowl with yolks, and coat with lime juice.

Add the salt, cumin, and garlic powder and mash again with a fork or potato masher.

Gently fold in the diced red onion, tomato, jalapeño, chopped cilantro, and bacon (save some for garnish). 

Evenly disperse the guacamole yolk mixture into the egg whites. Garnish with remaining bacon and serve.

Approx. 175 calories per deviled egg

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Shrimp provides nutrients such as vitamin B12, vitamin E, niacin and omega-3 fatty acids. Shrimp is also low in saturated fat making it a great dish to lose weight.

P2 Garlic Shrimp

• 100g shrimp (peeled & deveined)
• 4-6 cloves minced garlic
• 2 Tbs chicken broth or 2 Tbs MCT oil
• Himalayan Pink Salt and pepper, to taste
• Chopped basil

Heat nonstick pan over MED-HI heat. Mix of the broth with pepper, minced garlic, and other spices. Add to pan.
Cook less than a minute. Be sure not to burn the garlic. Add shrimp. Cook 3 minutes. Top with basil and serve.

Grilling instructions:

Preheat the grill to medium.
Grill shrimp for three to five minutes, until pink and curled. Be careful not to overcook. Larger shrimp take longer than smaller ones, of course! While cooking, baste shrimp with mix from above.

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They are a perfect side to ground beef or chicken!

You could shred them and brown them in MCT oil like hash browns and then cook one egg and three egg whites over them!

Variety is the spice of life. Keep things interesting and you will feel great about your round!

Sauteed Radishes with Herbs (P2)

8-10 medium radishes, cut into fourths or sliced
1 Tbsp. MCT oil
1 Tbsp. Apple Cider Vinegar
1 Tbsp. LCM Signature Blend Seasoning – or various herbs of choice
Himalayan Pink Salt and pepper, if desired.

Heat MCT oil in medium-sized pan over medium-high heat, then add radishes, vinegar and seasonings. Saute radishes, stirring often, until radishes begin to slightly brown or blister and are slightly softened, about 5-7 minutes. They should be tender but still slightly crisp when done.

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Stuffed Sweet Peppers Phase 3 recipe

10-12 Sweet Peppers of various colors
1 lb of ground beef or hot pork sausage
1 container of cream cheese

Brown your meat with sea salt and spices you desire.  After varies variations of adding different seasonings and salsa the outcome has been the plan based recipe was the favorite.  I brown with MCT oil and onion, sea salt and fresh crushed pepper.  Soften the cream cheese before adding the meat mixture and stir together to form your stuffing.  Slice your peppers in half and stuff each with the cream cheese mixture using a spoon and pad down into the peppers.   Bake in the over at 325 for about 15 mins.  Sprinkle with a little Parmesan cheese if desired.  Let set for about 10 mins and ready to serve.

The post Stuffed Summer Sweet Peppers P3 appeared first on Little Choices Everyday.

I think it has a cheesy flavor and I love adding to soups and sprinkling over vegetables, especially green beans. I have been experimenting with other vegetables and here is one that was a hit in our home. I like to make them a bit more golden brown than most, so bake according to taste.

Cauliflower “Cheese” Bites 

1 large head cauliflower, chopped to florets
1 lemon, juiced
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
1 tsp. pink salt
1/4-1/2 tsp. fresh black pepper
2 Tbsp. nutritional yeast

Place cauliflower in a bowl and toss with rest of ingredients until mixed well. Spread out on a baking tray. Bake at 400 degrees for 30-40 minutes, until golden brown.

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If you are past week one of phase three and would like to have Chips and homemade salsa.  Try this tasty recipe.

Healthy Corn Chips

Ezekiel Sprouted Corn Tortillas
Coconut Oil, melted
Sea Salt

Brush tortillas with coconut oil. Cut tortillas into triangles, place on a cookie sheet and sprinkle with sea salt. Bake at 350 for 12-15 minutes until golden brown. Undercooked chips make chewy chips.

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I often get asked for snack ideas or items that are good for on-the-go. I travel a lot and trail mix is a very healthy snack to take with you or even to snack on at your desk. I also keep a ziploc bag full in my car for times that I am gone longer than expected. Make your own so you can avoid the sugar and hydrogenated oils that are in many ready made mixes. If you do decide to add fruit such as cranberries or dried banana chips, make sure they are unsweetened.

Healthy Trail Mix
4 c. raw nuts of choice
1 c. raisins
1/2 c. unsweetened coconut flakes
1/8 c. pepitas (Pumkin seeds) and/or sunflower seeds
Unsweetened fruit (optional)

Mix together and enjoy!

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Barbecue Cantaloupe

I know it’s not barbecue season for most of you, but here in AZ we do it year round

1 medium cantaloupe, cut into slices

1/4 C. butter
1/2 C. raw honey

Melt butter and stir in honey. Brush over cantaloupe and place on grill for about 2-4 minutes per side

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Deviled Eggs with Bacon

Bacon and Deviled Eggs for Phase 3

4 eggs
1-2 Tbsp. mayonnaise
3 slices (no sugar added) bacon, cooked and crumbled
Paprika

Cook eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in mayonnaise and half of the bacon. Scoop the egg yolk mixture back into the egg whites but do not pack it. Sprinkle with remaining bacon and paprika.

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Simeons protocol Phase 3 and Phase 4

1/2 C Ricotta Cheese
4 Tbsp. cream cheese, softened
2 Tbsp. minced onion
1/2 tsp. dill weed
1/4 C. Salsa (no added sugar)

Mix together and serve with veggies

The post Veggie Dip appeared first on Little Choices Everyday.

Another tasty meal to enjoy on Phase 3.

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Strawberry Sorbet/Pops

Strawberry Sorbet/Pops

 Ingredients

4-6 medium strawberries

Approximately 3 cubes of ice

Any powdered or flavored stevia to taste

½ teaspoon vanilla powder or cocoa (optional)

2 tablespoons lemon juice

¼ cup water

Directions

Blend ingredients together until smooth. Pour into a dish or Popsicle molds

and freeze until firm.

Makes 1 serving (1 fruit)

Phase 3 modifications: Add half and half or cream and whipped egg whites.

Mix in chopped nuts or phase 3 chocolate crumbles and freeze for an ice cream style dessert.

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