Green Veggie Pizza Crust

Green Veggie Pizza Crust

Did you know you can make a healthy Veggie Pizza Crust without any flour and it still tastes AMAZING! Make this low-carb green pizza crust with either kale, spinach, broccoli, or zucchini and sneak some extra veggies into your meal. It's a surprisingly delicious dinner recipe!

It's Fridayyyyyyy. Let's celebrate with pizza. Pizza party! Pizza party! Pizza party!

We're not having a regular ol' pizza party tonight. That's right, my friends, we're going all badass pizza rouge. There are strange and wonderful things happening here, and we're not making any apologies.

Now I know you've all heard of cauliflower pizza crust … am I right? Well, that gave me an idea to create these veggie pizza crusts. What I really wanted to do was make one recipe that was flexible enough that you could swap the veggies for whichever ones you have in your fridge/ love the most.

Mission accomplished, my friends!

What we have here are five different veggie pizza crusts, and they're all amazing:

1. Spinach pizza crust
2. Kale pizza crust
3. Zucchini pizza crust
4. Broccoli pizza crust
5. A mashup of all 4 veggie pizza crusts

Want to know the real kicker here? My handsome man, who I was kind of scared wouldn't even touch these (or talk to me for days after trying to feed him these to him. ha!), couldn't stop raving about them/ asking me to make them again.

So don't be scared … veggie pizza crusts are totally where it's at!

If you haven't eaten a veggie pizza crust, I imagine you're thinking, “What the heck does a pizza crust made with vegetables even taste like?” I also imagine your face is a little scrunched up in that way mine does when someone tries to sell me on something ‘healthy' that doesn't sound tasty at all.

Here's the thing … you'll never mistake one of these crusts for a regular pizza crust, and that's totally ok. They are softer than their traditional counterpart, but still hold themselves together well and even have a bit of a bite.

Here's where the amazing part comes in: crispy cheese. Yes, you read that right. You know when you bake a big pile of nachos and some of the cheese melts off the chips and glues itself to the pan and you spend half the night prying off each and every morsel cause it's just so. damn. tasty. Ya, that. That's what these veggie pizza crusts are like.

You see, when you bake them all the cheese melts and some of it gets crispy and it's AWESOME! It's flavor-bomb, crispy cheese amazingness in every bite.

What you need to know about veggie pizza crusts:

♡ We've already covered the crispy cheese deliciousness part (the most important part) so I'll leave that.

♡ The kale and spinach pizza crusts are almost exactly the same. They're so similar that I couldn't tell them apart in a side by side taste test. ← Yes, my ‘job' involves taste testing pizza. I have the best job in the world.

♡ The broccoli pizza crust tastes a little like broccoli – surprise surprise! It's not a bad thing at all, just something to keep in mind when you're planning your toppings.

♡ Vegetables naturally have a lot of water in them. The more moisture you can take out of the veggies before you make them into crusts, the crispier they will be. The broccoli pizza crust is a little soft if made exactly as the recipe is written. If you'd like it crisper, you can cook the broccoli before making it into crusts to remove more of the moisture.

♡ Go easy on the toppings. While you will be able to pick these up and eat them like a regular pizza, you don't want to push your luck by piling the toppings on high. Take the minimalist approach!

If you make this Green Veggie Pizza Crust make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!

Did you know you can make a Veggie Pizza Crust without any flour and it still tastes AMAZING! Make this low-carb green pizza crust with either kale, spinach, broccoli, or zucchini and sneak some extra veggies into your meal. It's a surprisingly delicious dinner recipe!

• 2 cups broccoli, spinach, kale, or zucchini (see notes)
• ½ cup grated mozzarella cheese
• ¼ cup grated parmesan cheese
• 2 large eggs
• 1 garlic clove, finely minced
• ¼ teaspoon each: sea salt and black pepper

1. Preheat your oven to 400 degrees. Line 2 baking sheets with parchment paper.
2. Mix all the ingredients together in a medium-sized bowl. (See notes for how to prepare the veggies.) Divide between the two baking sheets and use your hands to flatten into an 8-inch circle.
3. Bake in the preheated oven for 20 minutes. Remove the veggie pizza crusts from the oven and, using the parchment paper, carefully flip the crusts over so the top is now face down directly on the baking sheet. Return the crusts to the oven and let them cook for another 5 minutes.
4. Top lightly with your pizza toppings and cook for a further 15 minutes.

To prepare the veggies:

Kale and Spinach: place in your food processor and blend until finely chopped. Squeeze out as much liquid as you can using your hands.

Broccoli: add the florets and stems to your food processor and pulse until finely chopped. Optional step: roast in the oven for 10 minutes to dry the broccoli so you get a crisper pizza crust.

Zucchini: grate using the small holes on your grater. Squeeze out as much liquid as possible, first using your hands and then with some paper towels.

BBQ Pulled Turkey Pizza with Fiery Pineapple Salsa

Blue Cheese and Roasted Brussels Sprouts Pizza

Original article and pictures take www.theendlessmeal.com site

Greek Turkey Meatballs with Yogurt Tzatziki Sauce

Greek Turkey Meatballs with Yogurt Tzatziki Sauce

There’s nothing better than a yummy homemade Tzatziki sauce to dress up your turkey meatballs. This recipe was featured in our latest 5-Day Dinner Party celebrating the open enrollment for Simply17 (my weekly meal planning service).

I love Greek food, so it’s always fun to incorporate an easy meatball recipe for dinner time. Mediterranean dishes are not only yummy, but super healthy, too! Enjoy!

Greek Turkey Meatballs with Yogurt Tzatziki Sauce

Ingredients:

1 pound lean ground turkey

1/2 onion, minced or grated

1 teaspoon Worcestershire Sauce

1 garlic clove, minced

2 Tablespoons lemon zest

Salt and Pepper, to taste

1/2 cup low-fat feta cheese

1 teaspoon dried oregano

Directions:

Preheat oven to 375 degrees F.

Stir all ingredients together in a large bowl. Make sure you don’t mix too much or the meatballs will be tough.

Roll into small 1 oz balls (about 16) and place on a slightly greased baking dish or pan.

Bake in the oven for about 20 minutes or until turkey is cooked through.

Serve with your favorite veggies and Tzatziki sauce (recipe below).

Greek Tzatziki Sauce

Ingredients:

1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks*

1 tsp salt, plus more to taste

1 8 oz container Greek yogurt

1 clove garlic, finely minced

1 Tablespoon fresh lemon juice

1 Tablespoon olive oil

1 Tablespoon chopped fresh parsley

1 Tablespoon chopped fresh dill (or 1 teaspoon dried)

Freshly ground black pepper

Directions:

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.

Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth).

Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off).

Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.

*To remove seeds, peel the cucumber, slice in half lengthwise, then used a spoon to scoop the seeds out and dice into chunks.

Yields 4 Servings

Approved all cycles

Photo above courtesy of Judy H. – Judy’s creations always look so yummy!

Photo above courtesy of Sandra J. – I love how Sandra incorporated her Simply17 party favors into this shot of her yummy dinner!

Original article and pictures take 17ddblog.com site

Greek Salad Dressing Recipe

Greek Salad Dressing Recipe

Greek-salad-dressing-recipe (3)

A good Greek salad dressing recipe may not sound life changing. But please trust me on this…it IS life changing. This is our very, very favorite seasoning mix. It makes the most divine and authentic Greek Pizzaria style dressing, but it’s also become our house seasoning blend. I keep both the ranch dressing seasoning mix, and this one in shaker jars on my counter.

Greek-salad-dressing-recipe (2)

We love it atop the Pizza Hut style breadstick recipe on cheese pizzadillas, in my oven fries recipe and on baked potatoes, and, and…plus infinity. It’s the secret ingredient to making an amazing pizza crust in my homemade pizza recipe.

And NOW that I’m Trim & Healthy, this Greek salad dressing recipe is even more awesome, since the spices themselves are fuel pull, and can be used with ANY type of meal. And, I also give a fat free Greek salad dressing recipe below in the printable that you can use with E and FP salads!

Plus, it’s completely healthy with no Mono-glutamic-nazi-parabens.

(Yee-haw!)

The other great thing, is that this salad dressing doesn’t need to be refrigerated, so it’s perfect for picnics, camping, or covered dish meals.

So, what I’m really trying to say is that this is the most awesomely wonderful recipe on the whole planet, and you just have to try it, or your life will be ruined. OK?

Now, this might look like a whole bunch of spices, but it’s way worth your time to put together. For one thing, you probably have almost all of these spices in your cabinet right now. And for another, the recipe below makes almost 2 cups of (un-blended) spice mix.

Theoretically, this should last you a long time.

Having a big jar of Greek Dressing Mix makes it very convenient to mix up a batch of salad dressing when you discover that you’re out as the table is being set. Which is pretty much the only time that I discover that we’re out of something.

So, let’s get cookin’.

Here’s what you’ll need:

powdered onion, powdered (or granulated) garlic, dried basil, black pepper, oregano, sugar and salt.

I like to mix mine up in a standard quart canning jar, so I can powder it in my blender like this.

When you shake it up, it looks like this.

I like to blend it to a fine powder, so that it mixes in quickly and has maximum flavor right away:

Then, I write the recipe for making the mix and for making the dressing on the lid of the jar. Keeps me from having to flip through my recipe notebook…this is because I’m lazy efficient.

I have also started storing some of it in a spice/shaker jar because we like it as a schprinkle too.

Now you’re ready to shake-shake-shake your way to Greek heaven…or make this amazing salad dressing:

Now, quickly…print this, make this, and enjoy!

This spice blend is amazing...we use it to make dressing and also use it like a shake on Greek spice or rub. I love to make my dry dressing mixes in big batches, so I can quickly put a new batch together with one scoop of spices and some oil and vinegar. Another cool thing...this dressing doesn't need to be refrigerated, so it's great to take to picnics etc. This recipe yeilds over a cup of mix.

1. Mix together in a jar...it makes a little over a cup.
2. Optional: Dump spices into the blender, and blend to a powdered mix.
3. This makes the flavors 'meld' faster when you mix it.

1. One quarter cup each of red wine vinegar and balsamic vinegar.
2. One teaspoon each of Dijon style mustard and lemon juice, and 2 tablespoons of your spice mix.
   Shake shake shake.

1. just follow the lines on the bottle like so-
2. fill to vinegar line use half balsamic and half red wine vinegar
3. fill to water line
4. add 1 t. of lemon juice
5. fill to oil line with olive oil.
   Shake, shake, shake!
6. If you plan on taking it to a picnic, you can marinate the olives, onions, tomatoes and feta in the dressing overnight, and then add it to the greens at the last minute. Yum!

1. In a glass jar ¾ cup water and ¼ t. gluccomannan powder...shaking lightly over the surface while blending for no lumps.
2. Add one quarter cup each of red wine vinegar and balsamic vinegar.
3. Next, add one teaspoon each of Dijon style mustard and lemon juice, and only 2 teaspoons of your spice mix. Leaving out the oil really brings out the spiciness.
   Shake shake shake.
   Taste and adjust seasonings to your preference.

gwens nest recipes

Original article and pictures take gwens-nest.com site

Greek Marinated Chicken

Greek Marinated Chicken

Need something easy and flavorful to throw on the grill this weekend? This Greek Marinated Chicken is it.

The marinade for this chicken (similar to what I used for this Chicken Shawarma ) takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible. I only marinated my chicken in this magical mix for 30 minutes, but the flavor was still loud and clear. Once marinated, you can grill the chicken outdoors over a gas or charcoal flame, or (if you don’t have a grill) you can bake it in the oven. Either way, you’ll get a super flavorful and moist end product.

I served this Greek Marinated Chicken with my Lemony Cucumber and Couscous Salad, which was the perfect cold summer side, and incorporated both starches and vegetables into the meal. Two birds with one stone!

Greek Marinated Chicken

Step by Step Photos for Greek Marinated Chicken

First prepare the marinade. Combine the yogurt, olive oil, oregano, minced garlic, salt, and some freshly cracked pepper in a bowl. Add the zest from one lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.

Add a handful, or about 1/4 bunch, of roughly chopped parsley. This is your finished marinade (or a REALLY awesome dip!).

I used about 3.75 pounds of chicken pieces (drumsticks and thighs). You could easily half this Greek Marinated Chicken recipe, if needed.

Add the chicken pieces and the marinade to a large, gallon-sized zip top bag and mix it around to make sure the chicken is well coated. Refrigerate the bag for 30 minutes.

After marinating, you can either grill the chicken or bake it. I don’t have an outdoor grill, so I decided to bake it. Place the chicken pieces in a large casserole dish. I ended up pouring the extra marinade over top, but later realized that this just made it take longer to brown, so I don’t suggest doing so. There is plenty of flavor in the marinade that you won’t need to add the extra.

Bake the chicken in a preheated 375 degree oven for 45-60 minutes, or until it is golden brown. It will smell SO good! Now eat!

I served this Greek Marinated Chicken with my Lemony Cucumber and Couscous salad and it was PERFECT! :D

Original article and pictures take www.budgetbytes.com site

Greek Food

Greek Food

Original article and pictures take souvlakiforthesoul.com site

Greek Chicken Souvlaki With Yogurt Sauce

Greek Chicken Souvlaki With Yogurt Sauce

If you’re tired of the usual chicken recipes, you know the broiled chicken with salt, pepper and garlic and maybe a seasoning or two? Then here’s a recipe for you! It’s perfect for all cycles of the 17 Day Diet, and you can add extras like hummus and pita bread if you’re on Cycle 2 or 3, respectively.

Greek Chicken Souvlaki With Yogurt Sauce

Ingredients:

For the chicken skewers:

1 pound Organic boneless skinless chicken breast, cut into 1 inch chunks

2 tablespoons of lemon juice (organic preferred)

3 tablespoons of organic olive oil

1 teaspoon dried oregano

1 teaspoon kosher salt

¼ teaspoon black pepper

2 garlic cloves, minced

For the yogurt sauce:

1 cup of plain organic greek yogurt

1/2 cup of organic sour cream (or an additional ½ cup of greek yogurt if you prefer)

salt and pepper to taste

1/2 cup minced cucumber (I prefer the small organic persian cucumbers)

1/4 cup minced fresh organic parsley or dill

For the tomato cucumber relish:

1/4 cup minced cucumber (organic cucumber if possible)

1/4 cup minced seeded organic tomato

2 teaspoons lemon juice (organic preferred)

1 tablespoon organic olive oil

2 tablespoons minced organic parsley

salt and pepper to taste

Directions:

For the chicken skewers:

If you’re using wooden skewers, soak in water for 30 minutes to prevent burning.

Combine the lemon juice, olive oil, oregano, salt, pepper and garlic, along with 1 tablespoon of water, in a bowl. Add the chicken pieces and toss to coat. Marinate for at least 10 minutes or up to 1 hour.

Heat a grill or grill pan over medium or preheat the broiler.

Remove the chicken from the marinade and thread the chicken pieces onto 4 skewers.

If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.

For broiling, broil for 8-10 minutes or until chicken is cooked through.

While the chicken is cooking make the sauces.

For the yogurt sauce:

Mix together the greek yogurt, sour cream, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use, or for up to 1 day.

For the relish:

Combine the tomato, cucumber and parsley in a bowl. Stir in the lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate until ready for use, or for up to 1 day.

Serve the chicken skewers with the yogurt sauce and cucumber relish. For a cycle 2, serve with hummus, and Cycle 3 you may serve with flatbread.

Yields 4 Servings.

Approved for all cycles.

See my #repost of this recipe on Instagram and the original recipe creator, @dinneratthezoo.

Photo courtesy of @dinneratthezoo

Original article and pictures take 17ddblog.com site

Greek “no bread” Turkey Roll Ups

Greek “no bread” Turkey Roll Ups

I would not consider myself a low carb person – I love pasta too much – but I will admit I do love low carb recipes. Every time I eat a low carb recipe I always feel satisfied but not bloated. I never experience a crash like I do when I eat a pasta dish or any meal higher in carbs. Again, I am not anti carb but I do pay attention to the way my body reacts to certain foods. My tummy always seems to be happier when I keep carbs under control.

My favorite low carb snack or lunch option are “no bread” roll ups. Basically, they are wraps without the wraps. So you get all of the yummy filling minus the high carb bread or wrap. In the last couple months I made a beef and cheddar roll up, turkey with avocado roll up, and a ham and swiss roll up – each one without bread and low carb.

Today, I put together a greek style roll up. As with a lot of my recipes I found inspiration from leftover ingredients. This week I made Greek Mason Jar Salads for lunches and had some extra feta, tomato, spinach, and olives in the refrigerator. I also found some garlic hummus. Then rolled all the ingredients using sliced turkey breasts.

I love all my “no bread” roll up recipes and this one is no exception. It is easy to put together and the flavors are great. I ate one for a mid afternoon snack and felt completely satisfied. If you are looking for a low carb snack or lunch option then give this “no bread” roll up recipe a try.

Print

Original article and pictures take www.organizeyourselfskinny.com site

Get on the VIP list for your exclusive invitation for the next enrollment!

Get on the VIP list for your exclusive invitation for the next enrollment!

Enrollment is currently closed!

The group support program is designed for those who need a bit of help with:

• Accountability
• Answers to your diet questions
• Menu/Meal Planning
• Recipes
• Tracking Tools
• Secret Facebook Group (support your peers and receive support in a private setting)
• Private Members Area
• And More! (based on your feedback)

Get on the wait list now and receive your private invitation!

Please enter your name and email below for your invitation:

You’ll receive an email from me asking for specific feedback on what you might need help with.

I look forward to hearing from you!

Original article and pictures take 17ddblog.com site

Garlic Lemon and Parmesan Oven Roasted Zucchini

Garlic Lemon and Parmesan Oven Roasted Zucchini

Hey everyone! You can now follow me on Instagram (follow link here). I’m a little behind but I’d love you to follow!!

I almost didn’t post these because the pictures are so meh but seriously you are going to LOVE the flavor of this zucchini so I had to share anyway! Plus, they are incredibly easy to make!

Yes, zucchini can be kind of bland and boring but when you brush it with a garlic lemon oil and top it with plenty of parmesan cheese it goes from drab to fab. I just couldn’t stop eating them. These are a summer side that you must try. You might even like them so much you’ll forget about the main dish.

Roasting veggies in the oven is my favorite ways to cook them, I just love the texture it gives (it softens them without drowning them out) and how it enhances their flavors. Then when you add another favorite of mine to that oven roasted goodness, a delicious oven crisped cheese you know it’s gotta be good, right? My younger brother and I used to always scrape the crisped cheese bits left over from oven baked dishes my mom would make – the best were the ones from the twice baked potatoes. Great cheese memories :).

Keep this recipe for that abundance of garden fresh zucchini soon to be harvested this summer or better yet grab some at the grocery store tonight and make this lemony flavored, parmesan crusted, oven roasted zucchini to pair with your meal.

Enjoy!

Garlic Lemon and Parmesan Oven Roasted Zucchini

1. Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Next time I might try to do just halves so the parmesan bakes more evenly, plus it would be easier to add the parmesan). In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.

Original article and pictures take www.cookingclassy.com site

Fresh Fig and Arugula Salad with Goat Cheese

Fresh Fig and Arugula Salad with Goat Cheese

Fresh sweet figs with soft goat cheese over baby arugula topped with a balsamic glaze. A beautiful salad without the fuss, using only 5 ingredients; this salad will make you look like a rock star in the kitchen!

Once revered as a symbol of peace and prosperity, figs are beloved today for their unique flavor and texture. Not to mention, they offer some health perks, too: figs contain some potassium and vitamin A.

What’s your Salad’tude this Holiday Season? My salad’tude is simple, healthy, beautiful and quick.

Print Recipe

Nutritional tid-bits provided by Heather K Jones, RD (aka The Diet P.I.).

Original article and pictures take www.skinnytaste.com site

FREE Quick Start Guide for the 17 Day Diet

FREE Quick Start Guide for the 17 Day Diet

A brief overview of each of the 4 cycles

Best practices for transitional days

A complete food list for each cycle of the diet

Answers to the 13 most commonly asked questions including the ever popular “How do I get off this pesky plateau?”

Weight Loss Goal Chart

A “Commit to Change Contract” to keep you motivated and focused

Original article and pictures take 17ddblog.com site

Food Serving Sizes for the 17 Day Diet

Food Serving Sizes for the 17 Day Diet

Quick Reference Guide for Serving Sizes on the 17 Day Diet

You can find most of the serving sizes on any of the Cycle Food Lists. For clarity, here is a quick and easy reference guide to serving sizes for the 17 Day Diet for some of the servings that aren’t quite clear:

Lean Proteins

Cycle 1 — Serving = unlimited amounts of lean proteins

Cycle 2 — Serving = liberal amounts of lean proteins

Cycle 3 — Serving = Size of a small kitchen sponge

Cleansing Vegetables

All Cycles — Serving = liberal/unlimited amounts

Starchy Vegetables

Cycle 2 — See Cycle 2 Food List for serving sizes

Fruit (2 Servings Per Day Before 2pm)

All Cycles — Serving = 1 Piece of Fresh Fruit or 1 Cup Chopped Fresh Fruit

Probiotics (2 Servings Per Day)

Yogurt — Serving = 6 oz.

Kefir and Low-fat acidophilus milk — Serving = 1 Cup

All others on Cycles 1 and 2 — See blog post on serving sizes for probiotics

Additions on Cycle 3 — See Cycle 3 Food List for Serving Sizes for Probiotics

Natural Starches (2 Servings Per Day before 2pm)

Check the Food Lists to determine which item is allowed during Cycle 2 and Cycle 3

All Grains — Serving = 1/2 Cup Cooked

Legumes — Serving = 1/2 Cup Cooked

Breads — Serving = 1 Slice

Whole Grain Bagel — Serving = 1/2 bagel

Whole Wheat Pita Bread — Serving = 1 pocket

Whole Wheat Tortilla — Serving = 10″ Tortilla

Pasta — Serving = 1/2 Cup Cooked

High Fiber Cereals — Serving = 1 Cup (except for low-sugar granola 1/2 cup)

Friendly Fats – Cycle 3 (1 to 2 Tablespoons daily unless otherwise indicated)

Avocado — Serving = ¼ fruit

Canola Oil — Serving = 1 tablespoon

Walnut Oil — Serving = 1 tablespoon

Light mayonnaise — Serving = 2 tablespoons

Mayonnaise — Serving = 1 tablespoon

Nuts or seeds, un-oiled — Serving = 2 tablespoons

Reduced-calorie margarines — Serving = 2 tablespoons

Reduced-fat salad dressings — Serving = 2 tablespoons

Salad dressings — Serving = 1 tablespoon

Trans-free margarines — Serving = 1 tablespoon

Dairy Substitutes – Cycle 3

Sugar-free rice, almond or soy milk — Serving = 1 Cup

Optional Snacks – Cycle 3

Alcohol – Cycle 3

Wine — Serving = 5 oz.

Beer — Serving = 12 oz

Hard Liquor = Serving 1 1/2 oz.

Original article and pictures take 17ddblog.com site

Food Index Organized by Food Type In Alphabetical Order

Food Index Organized by Food Type In Alphabetical Order

Here is an index for all 17 Day Diet approved foods, organized in alphabetical order by food type.

Note: if you don't find a particular vegetable or fruit on the list, it's safe to assume it's approved starting on Cycle 3.​

Food Types - A through B
Alfalfa	C3
Amaranth	C2	C3
Apples	C1	C2	C3
Apricots	C3
Artichoke	C1	C2	C3
Artichoke hearts	C1	C2	C3
Asparagus	C1	C2	C3
Avocado (1/4 fruit = 1 serving)	C3
Bacon, Canadian	C3
Bacon, Turkey	C3
Bagel, Whole-grain (1/2 = 1 serving)	C3
Bananas	C3
Barley, pearled	C2	C3	Return to Top
Beans, Baby Lima	C2	C3
Beans, black	C2	C3
Beans, butter	C2	C3
Beans, Garbanzo (chickpeas)	C2	C3
Beans, Great northern	C2	C3
Beans, Kidney	C2	C3
Beans, Navy	C2	C3	Return to Top
Beans, Pinto	C2	C3
Beans, Soy	C2	C3
Beef round tip	C2	C3
Beef top loin	C2	C3
Beef top sirloin	C2	C3
Bell peppers, green, orange, red, yellow	C1	C2	C3
Berries, all types	C1	C2	C3
Black-eyed peas	C2	C3	Return to Top
Bread, Fiber-enriched	C3
Bread, Gluten-free	C3
Bread, Multigrain	C3
Bread, Oat bran	C3
Bread, Pumpernickel	C3
Bread, Rye	C3	Return to Top
Bread, Sugar-free	C3
Breadfruit (1 serving = 1 cup)	C2	C3
Broccoli	C1	C2	C3
Broccoli sprouts	C3
Broth, Low-fat, low-sodium	C1	C2	C3
Brown rice	C2	C3
Brussels sprouts	C1	C2	C3
Bulgar	C2	C3	Return to Top
Food Types - C
Cabbage	C1	C2	C3
Carrots	C1	C2	C3
Catfish	C1	C2	C3
Cauliflower	C1	C2	C3	Return to Top
Celery	C1	C2	C3
Cereal, All-Bran	C3
Cereal, All-Bran Bran Buds	C3
Cereal, All-Bran Extra	C3
Cereal, Fiber One	C3
Cereal, Gluten-free cold cereals	C3
Cheese, Brie (2 ounces = 1 serving)	C3
Cheese, Cheddar, low-fat (2 ounces = 1 serving)	C3
Cheese, Edam (2 ounces = 1 serving)	C3	Return to Top
Cheese, Feta (2 ounces = 1 serving)	C3
Cheese, Goat (2 ounces = 1 serving)	C3
Cheese, Limburger (2 ounces = 1 serving)	C3
Cheese, Mozzarella, part-skim (2 ounces = 1 serving)	C3
Cheese, Ricotta Low-fat (1/2 cup = 1 serving)	C3
Cheeses, fat-free	C1	C2	C3
Cherries	C3
Chicken breasts	C1	C2	C3
Chilies	C3
Cilantro	C3	Return to Top
Clams	C2	C3
Cooking spray, vegetable	C1	C2	C3
Corn (1 serving = ½ cup)	C2	C3
Cornish Hen	C3
Cottage cheese, Breakstone LiveActive (1/2 c = 1 serving)	C1	C2	C3
Cottage Cheese, Low-fat (1/2 cup = 1 serving)	C3
Couscous	C2	C3
Crab	C2	C3
Cracked wheat	C3
Cream of wheat	C2	C3
Cucumbers	C1	C2	C3
Currants	C3	Return to Top
Food Types - D through I
Deli Meat, Turkey (reduced-fat)	C3
Egg Whites (4 egg whites = 1 serving)	C1	C2	C3
Eggplant	C1	C2	C3
Eggs (2 eggs = 1 serving)	C1	C2	C3
Eye of the round	C2	C3
Fennel	C3	Return to Top
Figs	C3
Flank Steak	C2	C3
Flounder	C1	C2	C3
Frozen fruit bar	C3
Fudgsicle, 100 calorie bar	C3
Garlic	C1	C2	C3
Granola bar, reduced sugar and fat	C3
Granola, low-sugar (1/2 = 1 serving)	C3	Return to Top
Grape Leaves	C3
Grapefruit	C1	C2	C3
Green beans	C1	C2	C3
Green, leafy vegetables	C1	C2	C3
Greens, beat	C1	C2	C3
Greens, collard	C1	C2	C3
Greens, turnip	C1	C2	C3
Grits	C2	C3
Guava	C3
Herbs	C1	C2	C3	Return to Top
Food Types - J through K
Jams and jellies, sugar-free	C1	C2	C3
Jicama	C3
Kale	C1	C2	C3
Kefir, no sugar added(1 cup = 1 serving)	C1	C2	C3
Kelp and other edible seaweeds	C3
Ketchup, low-carb	C1	C2	C3
Kimichi (Korean fermented cabbage) (1/2 c = 1 serving)	C1	C2	C3
Kiwi	C3
Kohlrabi	C3
Kumquats	C3	Return to Top
Food Types - L through M
Lamb shanks	C2	C3
Lamb sirloin roast	C2	C3
Lean ground beef	C2	C3
Leeks	C1	C2	C3
Lentils	C2	C3
Lettuce, all varieties	C1	C2	C3
Mango	C3
Margarines, Reduced-calorie (2 tablespoons = 1 serving)	C3
Margarines, Trans-free (1 tablespoon = 1 serving)	C3
Marinara sauce, low-carb	C1	C2	C3	Return to Top
Mayonnaise (1 tablespoon = 1 serving)	C3
Mayonnaise, light (2 tablespoons = 1 serving	C3
Microwave popcorn, light (4 cups)	C3
Milk, Acidophilus, low-fat (1 cup = 1 serving)	C1	C2	C3
Milk, Almond sugar-free (1 cup = 1 serving)	C3
Milk, Low-fat, including skim (1 cup = 1 serving)	C3	Return to Top
Milk, Rice sugar free (1 cup = 1 serving)	C3
Milk, Soy sugar-free (1 cup = 1 serving)	C3
Millet	C2	C3
Mini Babybell Light cheese – 2 disks	C3
Miso, reduced-salt dissolved in low-fat, low-sodium broth (1 tablespoon = 1 serving)	C1	C2	C3
Mushrooms	C1	C2	C3
Mussels	C2	C3
Mustard	C1	C2	C3	Return to Top
Food Types - N through O
Noodles, Miracle	C3
Noodles, Udon	C3
Nopales (edible cactus)	C3
Nuts, un-oiled (2 tablespoons = 1 serving)	C3
Oat bran	C2	C3
Oatmeal, old-fashioned	C2	C3
Oil, Canola (1 tablespoon = 1 serving)	C3	Return to Top
Oil, Flaxseed	C1	C2	C3
Oil, Olive	C1	C2	C3
Oil, Walnut (1 tablespoon = 1 serving)	C3
Okra	C1	C2	C3
Onions	C1	C2	C3
Oranges	C1	C2	C3
Oysters	C2	C3	Return to Top
Food Types - P
Papaya	C3
Parsley	C1	C2	C3
Pasta, Gluten-free	C3
Pasta, High-fiber	C3	Return to Top
Pasta, Vegetable-based	C3
Pasta, Whole-wheat	C3
Pea pods	C3
Peaches	C1	C2	C3
Pears	C1	C2	C3
Peas	C2	C3
Pepper	C1	C2	C3
Pheasant	C3
Pineapple	C3
Pita bread, Whole-wheat, 1 pocket	C3	Return to Top
Plums	C1	C2	C3
Pomegranate	C3
Pork boneless loin roast	C2	C3
Pork sirloin chops	C2	C3
Pork Tenderloin	C2	C3
Pork top or center loin chops	C2	C3
Potato (1 serving = 1 medium)	C2	C3
Prickly pear cactus	C1	C2	C3
Prunes	C1	C2	C3
Pumpkin (1 serving = 1/2 cup)**	C2	C3	Return to Top
Food Types - Q through S
Quail	C3
Quinoa	C2	C3
Radishes	C3
Red grapes	C1	C2	C3
Rhubarb	C3
Rice, Longer grain such as basmati	C2	C3
Rutabaga	C3
Salad dressing, fat-free	C1	C2	C3	Return to Top
Salad dressings (1 tablespoon = 1 serving)	C3
Salad dressings, reduced-fat (2 tablespoons = 1 serving)	C3
Salmon, canned or fresh	C1	C2	C3
Salsa	C1	C2	C3
Salt	C1	C2	C3
Sauerkraut (1/2 c = 1 serving)	C1	C2	C3
Sausage, Turkey	C3
Scallions	C1	C2	C3
Scallops	C2	C3	Return to Top
Seaweeds	C3
Seeds, un-oiled (2 tablespoons = 1 serving)	C3
Shrimp	C2	C3
Skinny Cow ice cream sandwich	C3
Sole	C1	C2	C3
Sour cream, fat-free	C1	C2	C3
Soy sauce, light	C1	C2	C3
Spices	C1	C2	C3
Spinach	C1	C2	C3	Return to Top
Split peas	C2	C3
Squash, Acorn (1 cup = 1 serving)	C2	C3
Squash, Butternut (1 cup = 1 serving)	C2	C3
Squash, Spaghetti (1 cup = 1 serving)	C2	C3
Squash, Summer	C3
Stevia	C1	C2	C3
String cheese – 1 piece	C3
Sugar-free pudding cup	C3
Sweet potato (1 serving = 1 medium)	C2	C3
Swiss Chard	C3	Return to Top
Food Types - T through V
Tangelo	C3
Tangerine	C3
Taro (1 serving = ½ cup)	C2	C3
Tempeh (a fermented cake of pressed soybeans) (4 oz = 1 serving)	C1	C2	C3
Tilapia	C1	C2	C3
Tomatoes	C1	C2	C3
Top Round	C2	C3
Top Sirloin Steak	C2	C3	Return to Top
Tortilla, Whole-wheat (10” = 1 serving)	C3
Truvia or Nectresse (non-caloric sweeteners made from natural ingredients)	C1	C2	C3
Tuna, light (canned in water)	C1	C2	C3
Turkey breasts	C1	C2	C3
Turkey, ground lean	C1	C2	C3
Veal cutlet	C2	C3
Vinegar	C1	C2	C3	Return to Top
Food Types - W through Z
Watercress	C1	C2	C3
Yakult (small 50-calorie bottle)	C1	C2	C3
Yam (1 serving = 1 medium)	C2	C3
Yellow wax beans	C3
Yogurt, Fruit Flavored no sugar added (6oz = 1 serving)	C1	C2	C3
Yogurt, Greek-Style (6oz = 1 serving)	C1	C2	C3
Yogurt, Low-Fat (6oz = 1 serving)	C1	C2	C3
Yogurt, Plain (6oz = 1 serving)	C1	C2	C3
Zucchini	C3	Return to Top

​

Original article and pictures take 17ddblog.com site

Flourless Crepes

Flourless Crepes

1. Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
2. Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
3. Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
4. Cook about 1 min until nicely set and slightly browned - the top will look cooked.
5. Flip to brown the second side.
6. Remove from pan onto waiting plate and repeat until batter is gone.
7. Fill with your choice of toppings - fruit, ricotta cheese, etc -- .

Original article and pictures take geniuskitchen.sndimg.com site

Faux Fried Rice (Cauliflower)

Faux Fried Rice (Cauliflower)

It’s interesting how versatile cauliflower is. When you use the veggie in place of something else (like rice, for instance), it magically takes on the flavor of what you’re substituting it for. It’s sort of weird!

Here’s a quick fried rice recipe using cauliflower instead of rice. This is a perfect side dish to pair with Judy’s Egg Roll in a Bowl recipe.

This faux fried rice is perfect for all cycles of the 17 Day Diet. Enjoy!

Faux Fried Rice (Cauliflower)

Ingredients

6 oz frozen peas and carrots, thawed (1/2 of a 12 oz package) (peas allowed starting C2)

1-2 teaspoons garlic, minced

2 Tablespoons Olive Oil

1 10 oz package of Cauliflower Florets or 1 Medium Cauliflower Head, cut into florets

Soy Sauce, to taste

2 Eggs, beaten

2-3 Green Onions, chopped

Directions

In a food processor or with a grater, rice your cauliflower into rice-sized pieces. Set aside.

In a large pan, heat 1 Tablespoon Olive Oil on medium high to high heat. Sauté thawed peas and carrots and garlic for about 5 minutes. Add salt and pepper to taste.

Next, add your riced cauliflower to the hot pan and cook for about 3 minutes, or just enough to slightly cook through, stirring occasionally.

When most of the moisture is absorbed in the pan, stir in a few splashes of soy sauce and cook for about a minute. Add a few more splashes of soy, to taste, or until the cauliflower takes on a slightly brownish color. Don’t over season with soy sauce or your rice will be mushy and salty. The idea is to keep your pan hot and liquids to a minimum.

Next, make a well in the center of the pan and add a tablespoon of olive oil and heat through. Add your beaten eggs in the center of the pan until almost cooked through. Right before eggs are thoroughly cooked, stir the eggs into the remaining mixture until combined.

Add in chopped green onions and mix through. Garnish with green onions and serve.

Yields 3-4 servings

Approved for all cycles

Omit peas if on Cycle 2 (or use them as there aren’t very many!)

Original article and pictures take 17ddblog.com site

Faux Chocolate Pudding

Faux Chocolate Pudding

Here’s a recipe posted by a 17 Day Diet Blog reader. If you’re looking for a sweet treat without all the guilt, this is the perfect chocolaty guilt-free pleasure. Enjoy!

Faux Chocolate Pudding

Ingredients:

Place 1/2 cup Plain Greek Yogurt in a bowl

Add 1 package Truvia

Add 1 tablespoon unsweetened cocoa

Directions:

Mix thoroughly and top with fresh raspberries or other fruit approved on the 17 Day Diet.

Original article and pictures take 17ddblog.com site

Egg Roll in a Bowl a la Judy

Egg Roll in a Bowl a la Judy

This particular recipe is Judy’s take on the popular Egg Roll in a Bowl recipe that all of the members of my private Facebook Community are raving about!

Here’s Judy’s version of the popular low-carb dish. Enjoy!

Egg Roll in a Bowl a la Judy

Ingredients

1 Tablespoon sesame oil (may use Olive Oil)

1 pound ground chicken (may use turkey for C1, or beef or pork for C2 )

2 bags 1-pound cole slaw mix (cabbage/carrot mix) (a total of 2 pounds)

2 red onions chopped

10 cloves fresh garlic, minced

1-3 teaspoons ground ginger, to taste

red pepper flakes (optional)

1-4 to 1/2 cup low-sodium light soy, to taste

salt and pepper to taste

1/4 cup chicken broth or water

2-3 green onion stalks finely chopped (optional for garnish)

Directions

On medium heat, heat oil and brown meat in large frying pan until fully cooked. Increase heat to medium high and add chopped onions and slightly brown.

In a small bowl, mix garlic, ginger, soy sauce and add to pan. Immediately added cabbage/carrots mix and cook through until cabbage is semi-wilted, but still have a crunch to them. Add chicken broth or water as needed if mixture is too dry.

Salt and pepper to taste.

Garnish with chopped green onion and serve.

Yields 4-6 Servings

Approved for all cycles.

If you’re on Cycle 2 or 3, experiment using other types of protein such as beef or pork.

If you’re on Cycle 2 or 3, you may serve with brown rice. Also, feel free to adjust spices to your liking.

Photos and recipe courtesy of Judy H.

Original article and pictures take 17ddblog.com site

Egg Muffin Breakfast Bites

Egg Muffin Breakfast Bites

Egg Muffin Breakfast Bites.. So I've been meaning to try to make these for a while and for whatever reason was inspired on a whim this week to do it. I happened to have a bunch of eggs that needed to be used up, as well as salami leftover from a Dahlish pizza I made last week, and some shredded mozz leftover from that also. I only had enough salami to use them in 3 of the 6 muffins, so the other three I tested as simply baked eggs. Now this isn't some food combination you've never had - but the novelty of it is great, and so is the ease of making and eating it!!

Scrambled eggs are hard to keep and eat on the go, but these perfect little baked egg muffins are definitely going to be my go-to protein source in the mornings post workout. You can make them a couple of days ahead of time and just reheat them in the morning. You can also use this idea for a breakfast or brunch where you're making eggs Benedict or breakfast sando's - how perfect?!

I originally saw this recipe using turkey slices but I used salami as I mentioned before. You could use anything - if you want to be more decadent you could use bacon, but for every day use I'd stick with sliced turkey or something similar.

How to:

Take a muffin tin and place 1-2 slices of turkey or salami in the base of each cup, making a lining. I happen to have a tin with 6 muffin spots and they're fairly small. Not mini, but definitely not large.

Once they're lined, you can sprinkle some cheese on the bottom, then crack an egg in the center. You could also forgo the cheese, or perhaps add it on the top? This is something you can really play around with. Add some chopped tomatoes on the bottom or some hot sauce for a kick.

For the non-meat lined muffins just crack the egg in the muffin tin, it shouldn't need any sort of non-stick aid as long as your tin is non-stick. I cracked some black pepper atop mine.

Then place them in the oven at 350 degrees for about 10-12 minutes. Take them out and check them at 10 minutes and go from there. All oven's are different so this may take some experimenting. It also depends on how runny you like the yolk. Play around with it!

All Baked!

Plain Egg Muffins

Salami Egg Muffins

All My Egg Muffins in Tupperware!

Hope you all enjoy these, I sure did. They were easy and dahlish and full of protein to start my mornings this week.

Original article and pictures take dahliciouseats.blogspot.com site

Easy Paleo Lunches

Easy Paleo Lunches

I think the first fear that goes through every parents mind when trying to switch their kids to a Paleo lifestyle is "OMG what am I going to pack them for lunch?" Sandwiches have been the staple for lunch in the SAD lifestyle for far too long. They've been ingrained (haha) in our brains, and it takes awhile to get out of the habit of thinking there must be bread in the lunchbox.

So we came up with this infographic to help you, and your kids, pack easy Paleo lunches. This picture is really so easy that it can be hung in the pantry and the kids can make their own lunches. Hallelujah!

Of course there are plenty of other foods you can pack as well, these are just the easiest things to transport in a standard lunch box. In the snack section you will see cookies and brownies and such, and of course we mean Paleo friendly recipes for these items!

If you share this on your blog, please link back to this page.

Misty Weaver is a bit OCD in the kitchen. As a Mom of 4 she soon realized the kids would never eat if she didn't plan meals between sporting events. She owns three crockpots, two freezers, and more measuring cups than is completely rational. FamilyPaleoMealPlans.com was born out of necessity.

Original article and pictures take www.familypaleomealplans.com site