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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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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Spinach Mozzarella Meatloaf

It took me awhile to perfect this recipe but it is now a family favorite.  ~Carol

1 1/2 lbs. lean ground turkey
1 egg, beaten
1/2 C. oat bran
3 tsp. coconut oil
1 C. onion, chopped
2 tsp. minced garlic
1/2 C. red pepper, chopped
1/2 C. green bell pepper, chopped
1 Tbsp. Jalapeno peppers, chopped fine (optional)
1 – 1 1/4 C. tomato sauce
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 1/2 tsp. oregano
1/2 tsp. garlic powder or garlic salt
1 tsp. sea salt
1 tsp. pepper
10-12 cups fresh spinach (or 1 package frozen)
2 1/2 C. Mozzarella cheese

In a mixing bowl combine turkey, egg and oat bran. Set aside. In a large skillet, saute onion, garlic and peppers in 2 tsp. coconut oil until onion and peppers are softened. Add tomato sauce and spices and cook until mixture simmers. Remove from pan and add to turkey mixture. In saucepan, heat 1 tsp. coconut oil and add spinach, stirring occasionally until cooked. Remove from heat and chop spinach. Place half of meat mixture in a loaf pan, then top with spinach and 2 cups cheese. Cover with remaining meat mixture. Drizzle additional tomato sauce over top, if desired. Bake at 350 for 1 hour. Sprinkle with additional mozzarella cheese and return to oven until cheese is melted. Let stand for 5 minutes, then slice and serve.

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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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Phase 3

1 lb. lean ground turkey
1 medium onion, chopped
3 garlic cloves, crushed
1/2 head cabbage, chopped
1 (8 oz) tomato sauce
1/2 C. red and green peppers, chopped
3-4 Tbsp. jalapeño, chopped
1/4 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. dried oregano
1 tsp. sea salt
1/2 tsp. pepper
1 C. Mozzarella cheese

Brown turkey in a large skillet on medium heat. Add onion, peppers and garlic and cook until onion is soft. Stir in sauce and spices and cook covered for 5 minutes. Add the cabbage until cooked to desired softness. Top with cheese and serve.

4 Servings

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Grilled Zucchini

Phase 3 and 4 Recipe

This is great right now, because the Zucchini is in season.  Perfect treat to fit into your Phase 3 or Phase 4 Dr. Simeons protocol.

Zucchini 12-14 inches long, sliced in slices 1/2 to 5/8 inch thick.
1 Tbs MCT oil ( olive oil can be used if on P3)
1 Tbs Apple Cider Vinegar
Fresh garlic
1 tsp. garlic powder
1 -2 tsp. dried oregano, basil, thyme, rosemary, or a combination (optional) ( I used an Italian mix, salt free by McCormick)

Cut zucchini into slices, making sure the slices are the same thickness. Combine Oil, Apple Cider Vinegar , fresh garlic, garlic powder and other seasonings. Put zucchini slices into ziploc bag, pour in marinade and let zucchini marinate 4 hours or longer, even as long as all day if desired.
To cook zucchini, preheat grill to medium-high. (You can only hold your hand there for 3-4 seconds.)
Place zucchini on grill, After about 4 minute, check for grill marks, and rotate zucchini a quarter turn. Cook 3-4 more minutes on first side.
Turn zucchini to second side and cook about 4 minutes more, or until zucchini is starting to soften quite a bit, with the outside slightly charred and browned.

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Carne Asada with Cabbage

P2 recipe

3.5 Oz steak, flank or regular, cut it in strips
1/2 lemon, juiced
1/2 lime, juiced
1 tsp Amino’s
fresh garlic
Pinch of chili powder
Onion powder
Cumin
Dash of dried onions
2 Cups chopped cabbage
Marinate for an hour.
Put in a hot skillet with a bit of MTC oil smeared around the base of the pan.  Stir fry until cooked.
Remove from pan when finished, add cabbage, pour marinade over top of cabbage and stir fry till desired texture.  ( I still wanted mine raw so I only stirred for a few minutes only to heat it up)

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Indian Spiced Burgers

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