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