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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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Stir Fry Steak and Asparagus

Stir fry Steak and Asparagus

3.5 oz. steak sliced thin
Marinate with the following
2 Tbs Liquid aminos
add to taste:
fresh garlic
onion powder
garlic powder
salt/pepper
small chopped pieces of onion
Other spices
8-10 stalks of asparagus
2 Tbs of MCT oil or chicken broth

Place the beef in a bowl and mix in the spices and liquid amino’s. Stir with your fingers, working the seasonings into the meat.

Wash the asparagus. Cut into halves crosswise. Separate the upper from the lower halves of the stalks.
Heat the oil in a wok/skillet. When hot, add the fresh garlic and chopped onion until fragrant. Add the beef, with the marinade, and stir fry (over very high heat) for about a minute or just until the meat is no longer pink. Remove the meat with a slotted spoon and transfer to a plate. Keep warm.

In the remaining oil and seasoning, add the lower half of the asparagus stalks. Add about 1/8 c. of water and simmer for about 2-3 minutes. Add the upper halves of the asparagus and stir. Cook, uncovered, for another minute.
Return the beef to the work and stir with the vegetables. Cook just until the beef is reheated.

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Serve these two recipes together for a tasty meal or mix and match them with other recipes to create a new dish!  This recipe is designed for phase 2 but can be adjusted for phase 3.

Grilled Skirt Steak/Flank Steak

The post P2 Grilled Skirt/Flank Steak with Roasted Asparagus appeared first on Little Choices Everyday.

Chicken & Cabbage Soup

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.

(1 protein, 1 vegetable, 250 Calories)

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