Here is a great recipe for fennel.  Here is the list of meats and vegetables that are approved.

1. 100 grams of veal, beef, chicken breast, fresh white fish, lobster, crab, or shrimp. All visible fat must be carefully removed before cooking.
2. spinach, chard, chicory, beet-greens, green salad, tomatoes, celery, fennel, onions, red radishes, cucumbers, asparagus, cabbage.

Fennel with Herbs

 Ingredients

Fennel bulbs
½ cup vegetable broth or water.
2 tablespoons lemon juice

Your choice of marinade or dressing (See dressings, sauces, and marinades section for ideas)

Directions:

Thoroughly wash and trim fresh fennel. Cook the fennel for several minutes in a little water or vegetable broth adding pepper, lemon, salt and fresh or dried herbs. Try Italian style or toss with Spicy Cajun or Dill Dressing.

Cook until the bulb portion is tender and delicious. Fennel may also be grilled on the BBQ.

Makes 1 or more servings (1 vegetable)

Phase 3 modifications: Drizzle with melted butter or olive oil. Fennel has a

slight licorice taste and goes well with fish.

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Sugar

During any phase always watch your labels for sugar content.  We discussed the Alternative Names of Sugar post it is key to know what to look for when buying your food.  Check out the list and get familiar with the names of hidden sugar additives.  The difference between natural sugar and added sugar is key to  your success.  In Phase 2 or Phase 3 you will have natural sugar that is in your fruits and other items.   Be careful and make sure none are additives and are all natural.  Fruits and nuts have natural sugar which is fine what you want to avoid is candy coated hidden sugar.

There are so many names for sugar creatively hidden in those labels so here is a list to get you started in identifying sugars and help avoid “unintentional” cheating.

Brown sugar
Carob syrup
Corn syrup / Sweetener
Caramel
Date sugar
Demerara Sugar
Dextrin
Dextran
Dextrose
Fructose
Fruit juice
Galactose
Glucose
High Fructose Corn Syrup
Honey
Lactose
Maltodextrin
Maltose
Maple syrup
Molasses
Muscovado or Barbados Sugar
Panocha
Powdered or confectioner’s sugar
Raw sugar
Rice Syrup
Saccharose
Sorbitol
Sorghum or sorghum syrup
Sucrose
Sugar (granulated)
Syrup
Treacle
Turbinado Sugar
Xylose

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Shrimp Cocktail

Ingredients:
100 grams raw shrimp (approximately 10-12 medium shrimp steamed)
Cocktail sauce
1 well blended tomato
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon hot sauce
1/8 teaspoon of horseradish or to taste
Dash of mustard powder
Stevia to taste
Salt and pepper to taste
Water as needed for desired consistency

Directions:

Mix blended tomato paste, vinegar, horseradish, lemon juice and spices together and
allow spices to marinate and dipping sauce to chill. Add additional water as needed

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