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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Asian marinade recipe

2 T minced ginger
1T. minced garlic
1/4 c. water
1/2 c. white vinegar (also good with coconut vinegar)
1/4 c. Bragg’s Liquid Amino’s
2 pkg. of Stevia or 1/2 tsp. liquid Stevia

Mix together and marinade steak, chicken, shrimp … just about anything! And you really don’t need to marinade long for great flavor.

Recipe by Katie Dambro

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Ingredients: P3 Stabilized

1 cup Farro
2 1/2-3 cups water
2 Tbsp. organic butter
2 tsp. sea salt
1 tsp. pepper
1 Tbsp. coconut flour
1/2 c. coconut milk
1 c. onion, chopped
1 c. celery, chopped
1 c. peas
3 whole large chicken breast, cooked and diced
1 bunch broccoli, slightly steamed OR 1 10 oz. pkg. frozen broccoli, cooked
1/2 c. white cheese, grated (I used White Cheddar)

In a medium saucepan, combine Farro, celery, water and 1 teaspoon salt. Heat to boiling. Cover and simmer for about 8 minutes, or until Farro is tender and water is absorbed.

Melt butter in a medium saucepan or skillet. Saute chicken for about 1 minute; stir in coconut flour, pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly. Stir in coconut milk and 1 1/3 cups water. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute. Place Farrow mixture into a 9 x 13 pan. Add chicken with sauce mixture. Sprinkle with cheese and bake at 375° for 20 minutes.

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Steak

Did you know that protein raises your metabolism? Studies show that protein can increase the burning of calories by up to 25%. So make sure you get in your protein – shakes, Greek Yogurt, lean beef, chicken … It takes more energy for your body to digest protein and that extra energy burns more calories!

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Grilled Chicken Marinade

1/2 C. Extra Virgin Olive Oil
1/3 C. apple cider vinegar
1 tsp. minced garlic
1 tsp. lime juice
1/2 tsp of oregano, basil, thyme
1/2 tsp. liquid Stevia extract

Mix ingredients well and place chicken and marinate in a Ziploc bag. Refrigerate for 3-6 hours. Place chicken on grill until cooked, turning once. Place on serving plate and top with lemon slices, parsley, rosemary and cashew nuts, if desired.

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Chicken & Black Bean Soup

2-3 boneless skinless chicken breasts
2 Tbsp. coconut oil
1 C. chopped onion
3-4 carrots, sliced
1/4 C. green pepper, chopped
1/4 C. red pepper, chopped
3 garlic cloves, minced
2 tsp. cumin
2 tsp. oregano
1 tsp. chili powder
1 (4 oz) can green chilies
3 cans black beans, drained and rinsed
3 cans low sodium chicken broth (or broth from cooking chicken)
1 C. tomato sauce
1/4 tsp. sea salt
1/4 tsp. ground pepper

Cook chicken in water until cooked. Remove chicken from broth to cool and then cut into bite-size pieces. In a large sauce pan, heat coconut oil and add onion and garlic and saute for 3-5 minutes. Add carrots, peppers and spices and cook for 3-5 more minutes. Add broth, beans, chilies and tomato sauce and bring to a boil. Reduce heat to a medium heat and cook for 15 minutes, or until carrots are tender. If desired, split recipe in half and puree in a blender then return to the pot. Add chicken and cook until desired temperature and serve. Top with sour cream if desired.

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Jambalya Ingredients:

Jambalya

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Garlic Chicken Pizza for Phase 3

Crust:
2 cups mozzarella cheese, shredded
2 large organic eggs
2 Tbsp. ground flax seeds (flax meal)
2 Tbsp. coconut flour
1/2 tsp. baking powder

Preheat oven to 350. Mix ingredients together and make a pizza shape on a baking sheet. Bake for 30 minutes. Remove from oven and top with the sauce and toppings (see below).

Sauce:
2 Tbsp. butter or margarine, softened
2 cloves garlic, minced
2 Tbsp. chopped green onion
1/2 tsp. dried basil

Heat in a small saucepan on low heat until the butter is melted. Add the garlic, onion, and basil and mix until blended. Pour into a chilled dish to cool, and refrigerate until set. When set, spread over the crust and add toppings.

Toppings:
1 skinless, boneless chicken breast cooked and cut into bite size pieces.
2 Roma tomatoes, diced
1/2 cup chopped fresh cilantro
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese

Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese. Bake for 15 to 20 minutes or until center is cooked through.

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P2 Chicken Soup

P2 Chicken Soup
100 grams chicken breast, cubed
1  1/2 C. chopped celery
2 C. Chicken broth
1 Tbsp onion
2 garlic cloves, crushed
1 bay leaf
1/2 tsp. poultry seasoning
Salt and Pepper to taste

Mix all ingredients together and bring to a boil. Simmer and cook for 20 minutes or until chicken is done.

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100 grams chicken
2 C. Cabbage
2 C. Low Sodium Chicken Broth (or 1 C. Water, 1 C. broth)
2 Tbsp Bragg’s amino acids
2 cloves garlic, minced
1 Tbsp. Chopped onion
Seasonings to taste: Garlic powder, onion powder, paprika, Mrs. Dash, salt & pepper

Cook chicken in broth mixture along with spices. Let simmer for a few minutes after the chicken is fully cooked. Add cabbage and cook until desired tenderness of cabbage.

For those in the house not on protocol, I boil Egg Noodles and made real chicken noodle soup for them.  Even with the cabbage it was well received.

I purchased the Bentley’s Tea Leaves for Life tin at Linens and Things full of antioxidant power green teas, but later found it on Amazon.  Sipping hot tea has always been a great cure for the common cold and green tea is best for this.  The flavors available Oriental Green, Pomegranate, Mango, Papaya, Raspberry and Blueberry.  The kids even loved the fruity teas.

I recommend oranges for their high vitamin C and help in fighting off the common cold.

Note that being sick can make your weight stall, lose more than normal and some may even retain water and gain.  Give yourself three days to recover once you are over your flu to get accurate results on the scale.

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Chicken Taco Salad

3.5 oz chicken
Juice of a lemon
Spices :
Chili powder
Fresh garlic
Seasoning salt
Onion powder
Minced onion
Paprika
Lettuce / spinach or both
Cut up chicken into tiny bite size pieces, fry them in the pan with the spices.  Adding lemon juice to flavor.  Fry until completely cooked.
Prepare lettuce and add the chicken to the lettuce, either warm or cooled.   Use the rest of the lemon on top for extra flavor.  May top with small amount of salsa if desired.

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1/4 C. butter, melted
6 boneless chicken breasts
6 oz goat cheese with herbs
1/2 C sesame seeds
1 tsp. extra virgin olive oil

Roasted Red Pepper Sauce
Roasted red bell peppers (a 7oz jar)
1 clove garlic, chopped fine
1 pkg. stevia
1/4 tsp salt
pinch of cayenne pepper
1 Tbsp sour cream

Heat oven to 425. Spray rectangular pan 13x9x2 with cooking spray. Place melted butter in large, shallow bowl.

Cut a horizontal slit in each chicken breast making a pocket and add the cheese. Dip each breast into the butter and sprinkle both sides with sesame seed. Cook chicken in a skillet with heated oil until brown on both sides. Place chicken breasts in rectangular pan and drizzle with any remaining butter. Bake uncovered 15-20 minutes until chicken is no longer pink in center.

To make the red pepper sauce, place all ingredients except sour cream into a mini food processor or blender. Cover and process until smooth. Heat mixture in 1-quart saucepan over medium heat, stirring occasionally, until hot; remove from heat and stir in sour cream.

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