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!
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.
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!
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.
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!
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Hope you all enjoy these, I sure did. They were easy and dahlish and full of protein to start my mornings this week.
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.
My new favorite!!! I used a whole fryer, reserving ALL of the broth and straining it. Many other reviewers said to add 1 cream of chicken and 1 cream of mushroom soup, and that's what I did. I a...
After reading the reviews I realized what a great base recipe Marion has provided. You add or delete to your personal preference. I like to cut my chicken breast into cubes while frozen since ...
This was the best chicken tetrazzini I've ever had! I used boneless skinless chicken breast, cut into small pieces and seasoned with lemon juice, paprika, rosemary, thyme, oregano, minced garli...
Like others, I used 1 can Cream of Mushroom, 1 can Cream of Chicken and 1 3/4 cups of the broth from boiling the chicken, also added 1 1/2 teaspoons of chicken soup base. To the soup mixture I ...
Slight variations: use egg noodles or corkscrew pasta in place of the spaghetti (it holds the sauce better), you really only need to use one bullion cube (lowers the sodium in this recipe drasti...
Very good and wow! It makes alot (as others have warned)! I used fettucini noodles (broken in half) b/c I'm all out of spaghetti and the first thing I thought this dish needed was a little color...
Just a request to the very kind ladies (or men) who take the time to write reviews that change (or augment) the recipes. We rookies that cook for out ladies (my case) often copy these recipes. I...
I gave this a 5 because it was sooo good and so simple to make. I did add some onion, garlic,red pepper and broccoli to the chicken when cooking to make it healthier, and also some spices as wel...
AWESOME RECIPE! HUSBAND SEASONED WATER W/SEASONED SALT, PEPPER, GARLIC POWDER, AND ONION POWDER THEN BOILED CHICKEN. I USED THE SAME WATER TO BOIL THE NOODLES. REALLY KICKED UP THE FLAVOR. ALSO ...
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If you haven’t heard by now, the 17 Day Diet has been updated for 2014 and includes several additions for fat-burning and optimal weight loss. One of those changes includes an optional Transitional Day Fast. You can read more about the Transitional Day Fast for the 17 Day Diet.
Here is a recipe for a smoothie to be eaten at dinner time on your fast day. Enjoy!
1 cup unsweetened almond milk
1/2 cup frozen blueberries
Large handful of fresh spinach
1 serving vanilla whey protein powder
1 teaspoon matcha green tea powder
1/2 cup crushed ice
Truvia, to taste
Place the ingredients in a blender, and blend until smooth. Makes 1 serving.
Remember, to drink at least eight 8-oz of pure water and 3-4 cups of green tea throughout the day.
This optional Transitional Fast Day can be used for one day in between Cycles or as a “get back on track day” if you fall off the diet for a few days.
Last week I received a somewhat disconcerting email from a 17 Day Diet Blog reader that prompted me to write this article. I had received two emails from this dieter in a span of three days.
In the first email she wrote that she was discouraged because she was starving during Cycle 1 and not losing any weight. She admitted that she was only eating her one portion of protein at each meal.
I proceeded to tell her that in Cycle 1, Dr. Moreno tells us to eat as much protein and vegetables as we need to in order to keep us full during this first cycle as we are eliminating toxins from our body by the reduction of sugar and carbohydrates. She responded with “Eat more!?! On a diet!?! I’ve never been told to do that in my lifetime!”
Yes, eat more. In Cycle 1 we are instructed to eat liberal amounts of lean protein and veggies from the approved Cycle 1 Food List. I’ll repeat it one more time: liberal amounts of protein and veggies!
I received the last email from her three days later. She still hadn’t lost any weight (after 12 days on the diet) and she was still hungry. I suspect she wasn’t eating liberal amounts of protein and veggies.
There’s no reason to feel hungry on Cycle 1 of the 17 Day Diet. If you’re following the diet as Dr. Moreno advises us, then you should feel pretty satiated– and if for some reason you feel hungry or feel like you’re “starving’….guess what? Eat more protein and veggies!!
Check out the Beginners Guide and Overview of Cycle 1 to get the skinny on the 17 Day Diet.
Ditch the high fructose sugary cranberry sauce and make your own! I appropriately named this recipe Cycle 1 Cranberry Sauce because it’s perfect for Cycle 1 of the 17 Day Diet. In this recipe, you’re using the natural sweetness of fruit (and their juices). This is a perfect alternative sauce for your healthy holiday meal!
Ingredients
2 12 oz bags of fresh cranberries
¾ cup orange juice (use juice from orange if you can)
½ cup of applesauce (no sugar added)
½ cup of water
juice and zest of one orange
Stevia to taste (optional)
Directions
Place cranberries, orange juice, applesauce and water in a sauce pan and bring to a boil.
Keep on medium heat, stirring occasionally until the cranberries are cooked through and start breaking apart (about 10 minutes).
Reduce to a simmer and pour the juice and zest over the cranberry mixture.
Simmer 10-15 minutes and remove from heat.
Cool completely to room temperature and place in air-tight container in the refrigerator until you’re ready to serve.
If you prefer a sweeter sauce, add more Stevia to taste (when it’s ready to cool off).
YOU ARE!
I’m pretty sure it’s OK to customize the 17 Day Diet to fit your body type and your lifestyle. There’s nobody holding the 17 Day Diet book over your head and making you commit to drinking the hot lemon water every morning when you’d rather sip your tea or coffee.
We all have our own lives, our own likes and dislikes and quirky habits.
As long as you’re committing yourself to a lifetime of treating your body, mind and soul as best as you can, then I think you’ll get an “A” for effort.
So, you now have permission to customize the 17 Day Diet to fit within your lifestyle and your belief system.
I hear from many blog readers that the hot lemon water doesn’t agree with their tummy in the morning. Guess what? You are allowed to skip the hot lemon water. Drink more water throughout the day to help flush those toxins and improve your digestion. Why cause unnecessary stomach pain because some book tells you to drink the hot lemon water? It’s not worth it.
I get it! I really do! When I was on Cycle 2, I was really excited to introduce beef and rice into my diet every other day. However, Cycle 2 also caused me to cheat more on the diet than I should have because having too many choices gave me too many choices!
So, why not limit your Cycle 2 day to every two days rather than every other day? If it means you’ll stick to your diet, I give the “GO AHEAD” to keep you on track.
Hey, these two healthy weight-loss wonders are not on any of the 17 Day Diet Food Lists. However, seeds are on the Cycle 3 food list and are listed as a friendly fat.
I personally enjoy ground flax seed in my yogurt — it helps keep me full and satiated and keeps me away from temptation.
I’ve had many blog readers ask if they can use chia seeds on Cycle 1 because of their wonderful health benefits. Guess how I answered their question?
“It’s not on this approved food list by name, but seeds are allowed in Cycle 3. I personally think they should be allowed on any cycle. If you see that your weight is not coming off, then stop eating them and see if that helps”.
I never had one person come back and say that eating chia or flax seeds prevented them from losing weight.
Here’s a prime example of how you have the ultimate say in how you live your life on the 17 Day Diet.
Dr. Moreno introduced a few new “breakthroughs” in the diet that resulted in the new 17 Day Diet Breakthrough Edition published in December 2013.
As part of the newly updated diet, you are now allowed to have a Transitional Day Fast in between each cycle or after you have had a few bad days and need to get back on track.
Now, this transitional day fast is OPTIONAL! In the book the doctor explains that only YOU know how your body will react to a fast.
Here’s the deal. Ultimately, you are in charge of yourself. Nobody else can make a decision for you. You are responsible for what you put into your mouth.
If you feel you need to customize the 17 Day Diet to fit your lifestyle, then by all means, do it!
145 calories
5 g fat (1 g saturated)
13 g carbs
4 g fiber
14 g protein
Recipe Author: Inka Labuch Thibodeau
Chicken breast, cubed
Sliced mushrooms
Chopped onions
Fat free, low sodium chicken broth
1/2 oz fat free cream cheese, softened
Salt
Black and white pepper
Garlic powder
Cut chicken in bite size chunks and fry in the chicken broth. Season the chicken with the salt, peppers and garlic powder.
In a separate pan, fry the cut mushrooms and onions also in broth with some pepper!
When the chicken is cooked, combine everything. I guess you could do everything in one pan, but I like to cook the chicken very hot and short; this way, it stays super tender while I cook mushrooms on lower heat.
After combining chicken, mushrooms and onions, turn up the heat and let the broth evaporate so the bottom of the pan turns a little brown (don't let it burn just brown). When some are brown, set down the bottom of your pan turn down the heat and add 1/2 oz cream cheese and stir it in.
The cheese should turn light brown from the residue in the pan; add a little more broth so you make a little bit of sauce; heat this up once more.
When hot, turn the heat down to low and add plain nonfat yogurt (as much as you need for the amount of sauce you want), make sure you do NOT boil the yogurt.
Keep stiring and heat it slowly try it and if it's to bland add more pepper or some more garlic powder!
Enjoy!
