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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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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2 Tbs coconut oil
1 c. Cauliflower flowerets
1/2 c. green and red bell pepper pieces
1/4 c. onion pieces
1/4 c. Jicama pieces
3-4  oz steak
1-2 Tbs. Bragg Ginger & Sesame Salad Dressing
1-2 Tbs. Bragg Liquid Aminos
Salt & Pepper to taste

Heat coconut oil in skillet over medium heat. Add steak and cook for 2-3 minutes then add veggies and stir until cooked but not mushy. (cooked steak can also be added at the same time as veggies) Add pepper, salt, salad dressing and liquid aminos and stir for 1-2 minutes.

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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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White Chili for Phase 4

2 boneless, skinless chicken breasts, cut into bite size pieces
1/4 C. onion, chopped
1 C. organic (or homemade) chicken broth
1 can green chilies
A few slices of jalapeño, chopped
1/8 – 1/4 tsp. ground cayenne pepper
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried cilantro
1 tsp. garlic powder
Salt and pepper to taste
1 can Cannelloni beans, drained and rinsed
Monterey Jack cheese, shredded
2 green onions, sliced

Cook chicken and onions in coconut oil until chicken is cooked, about 5 minutes. Stir in rest of ingredients except beans. Simmer for 15 minutes. Stir in beans and simmer for 5 more minutes. Place in bowls and top with cheese and green onions.

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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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This is a great filling breakfast, I love my breads and I am excited to have found Ezekiel breads.

1 egg, either poached or fried
1 slice of cheddar cheese
1 pattie or crumbled sugar free sausage
1 Ezekiel muffin

Layer all ingredents, and enjoy!

http://www.foodforlife.com/product-catalog/sprouted-grain/genesis-129/organic-sprouted-100-whole-grain-seed-english-muffins

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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

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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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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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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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