Non-Stick Single Kabob Baskets - Set Of 4
Single Kabob Baskets from Charcoal Companion are the answer for people who want to make kabobs faster and easier. Simply fill the kabob basket with cut up food, latch lid and grill. Rosewood handle for easy turning. Nonstick coated metal. Set of 4.
Features:
Did you over indulge in your New Year’s celebration? If so, no fear! A great way to jumpstart your weight loss plan is a one or two-day detox. This will help you flush out toxins so your body is ready to release weight. If you’re familiar with the 17 Day Diet, then this detox will look familiar. It’s simply a very clean day of eating to release toxins.
Here’s a quick menu for your detox day(s):
Hot Lemon Water within ½ hour of waking
Breakfast:
Green smoothie with your choice of greens, low-sugar fruits and ice water, no sugar added almond milk or plain yogurt
(Smoothie formula is 1cup greens, 1 ½ cups fruit and 1 cup liquid base)
Lunch:
Roasted Chicken breast over leafy greens, cucumber, and tomatoes
Apple Cider Vinaigrette
Dinner:
Lemon and Dill Salmon
Roasted Asparagus
Snacks:
Cool Cucumber and Strawberry Salad with Vinaigrette
Make sure you drink plenty of water, green tea at meal times, and if you’re hungry, eat liberal amounts of cucumbers and asparagus along with an extra green salad.
Say goodbye to soda, juice, and bottled water with these refreshing, healthy flavors! I'm keeping 2-3 flavors of this "spa water" in my fridge now, so I have a variety to motivate me to drink more water.
I was a hardcore Dr. Pepper girl for years. Then I gave up regular soda because of the high sugar content and switched to diet soda. Next we were warned to avoid the chemicals in diet soda; and more recently studies have indicated that diet soda actually causes rather than prevents weight gain (source). Geez. Lots of us moved on to bottled water, but that has landfill and environmental consequences and can be less healthy than regular tap water (source). Juice has more nutrition than soda, but is comparable in sugar, carb, and calorie content (source). Dang. It's hard to keep up.
Simply water
At the end of the day, regular old tap water--or at least a filtered version of it--seems to be the way to go. I'm fortunate that St. Louis is considered to have some of the best tasting tap water in the U.S. I still prefer the taste of it filtered through a Brita Water Filter Pitcher--we've been using one for years. But, I still don't drink enough water.
Aside from my morning coffee, I honestly forget to drink fluids throughout the day. I know that it's important for my health. I don't dislike water, but I do get kind of bored with it. That was the motivation for starting to make flavored waters.
Subtle flavor without sweetness
These aren't sweet waters, so they'll be disappointing if that's what you're expecting. This is water with subtle flavors infused into it. Water with a little something extra. A touch of flavor--not an explosion of flavor--with little or no sweetness. You've probably had pitchers of ice water with lemon served at restaurants. This is the same idea, but with more variety. Many spas serve fancy waters like these, and it turns out that they couldn't be simpler to make. And, they are oh-so-refreshing.
The KISS (Keep It Simple Stupid) approach to Flavored Waters
My natural tendency is to go overboard and overcomplicate things, so I really have to fight that when I'm developing recipes. I read about and was tempted to try all kinds of methods for flavoring water that involve blenders, boiling, specialty infuser pitchers, and lots of different ingredients. But, I know myself. If I truly want to transition completely away from soda & juice and drink more water throughout the day, I have to make this simple so it can be an easy routine for me to maintain. When I read celebrity chef Jamie Oliver's quick and uncomplicated approach to making flavored waters, I was inspired to follow his lead and keep it simple. My easy formula for making KISS flavored waters is to use only fruit and herbs, water, ice, and a jar or pitcher. This is something I can make in a minute or two so I can always have flavored waters on hand in my fridge.
How to make
Naturally Flavored Water
Supplies Needed:
Fresh vs. frozen fruit. When in season, I prefer to use fresh fruit. However, when fruit is out of season, the fresh version can be tart or flavorless. Because fruit that is to be frozen is picked at the peak of ripeness, it is often the better option for the best flavor, sweetness, and nutrients. I find this to especially to be the case with berries and peaches.
A variety of fresh herbs. Use whatever herbs you like or happen to have on hand. I picked all of these from my herb garden and have tried them in flavored waters. It's surprising how well they blend with most fruit flavors, and they amp up the refreshing factor of the water. Mint is the most obvious herb choice. I also have tried basil, rosemary, sage, thyme, lavender, and tarragon. All good.
I'll share some of the fruit and herb combos that I've recently tried for flavoring water. But, honestly, you can combine most fruits and herbs according to your favorite flavors and what you have on hand in your fridge. I'll show you how to make 5 flavor combos. You can take it from there, creating endless flavor combos of your own.
Quantities: The quantities in my flavored water recipes are all for 2 quart jars or pitchers. However, I ran out of the 2 quart jars and used a few 1 quart jars, halving the recipe ingredients. So, don't be confused by the different jar sizes. It's easy to make a full or half batch depending on your jar or pitcher size.
The first 2 waters are
flavored with fruit only (no herbs)WASH FRUIT THOROUGHLY! The citrus and berries need to be really, really clean to keep contaminants and bacteria out of your flavored water. I recommend organic fruit, if it isn't going to be peeled.
1. All Citrus Flavored Water (adds refreshing tartness to water) -- slice 1 orange, 1 lime, 1 lemon into rounds, then cut the rounds in half. Add to jar, press and twist with a muddler or the handle of a wooden spoon. Press enough to release some of the juices, but don't pulverize the fruit into pieces. Fill the jar with ice. Pour in water to the top. Stir it with the handle of a wooden spoon or a chopstick. Put a lid on it, put it in the fridge, and chill.
You can drink it right away, but the flavor intensifies if it's made an hour or two ahead. It's even better the next day. 24 hours later straight from the fridge, the ice still hasn't melted completely in mine. The ice at the top serves as a sieve so that you can pour the flavored water without getting fruit bits in your glass.
2. Raspberry Lime Flavored Water (beautiful color and mildly tart) -- Quarter 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add raspberries. Press and twist with a muddler to release some of the juices (don't pulverize the fruit). Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate.
The next 3 waters are
flavored with fruit and herb combos
3. Pineapple Mint Flavored Water (a hint of minty sweetness). Add a sprig of mint to the jar--you can throw in the whole sprig; or, remove the leaves from the sprig, if you prefer to have the mint swimming around and distributing in the jar. Muddle the mint--the goal is to bruise the leaves and release their flavor--don't pulverize them into bits. Add pineapple pieces, press and twist with the muddler to release juices. Add ice to the top and then water. Stir, cover, and refrigerate.
4. Blackberry Sage Flavored Water (subtle, refreshing flavor). Add sage leaves to jar and bruise with a muddler. Add blackberries; press and twist with muddler to release their juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.
5. Watermelon Rosemary Flavored Water (lovely flavor combo). Add a sprig of rosemary to jar and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.
Here's the whole gang. It's hard to pick a favorite, because they all have a different, distinctive flavor. The all citrus and raspberry lime are both quite tart (and refreshing!), the watermelon rosemary and pineapple mint are the sweetest, and the blackberry sage has the mildest flavor (that may be because my out-of-season blackberries weren't very flavorful). I enjoyed all of these and love having a variety in my fridge. You can get creative and use this same simple method for combining all kinds of fruits and herbs.
How long will they keep? Put a lid on them, put them in fridge, and they will keep for up to 3 days. It only takes a few minutes to make several varieties to keep on hand. No more boring water for me!
Pour a glass. When there's still ice left in the jar (my ice lasts up to 24 hours in the fridge), it will filter out the fruit/herb bits as you pour the water into a glass. After the ice melts, if you don't want to drink fruit bits along with the water, use a small wire strainer to remove them as you pour the water into your drinking glass. UPDATE: Another option that was suggested by reader Kelley in the comments section is to use a sprout strainer lid made to fit wide mouth mason jars. I bought one, and it works great! (Thanks for the tip, Kelley!)
Sweeten it up, if you must. If you have a sweet tooth and find these flavored waters undrinkable without some sweetener, go ahead and stir in some simple sugar syrup, honey, agave syrup, or whatever sweetener you prefer. 1 teaspoon of sugar only has 15 calories, so go ahead and add one to your glass. Given that a single can of soda or juice has the equivalent of 10 teaspoons of sugar, you are still way better off drinking slightly sweetened water. If you are hooked on sweet tasting drinks and want to reduce or eliminate sugar or artificial sweeteners, you may need to wean yourself gradually. Unsweetened beverages are an acquired taste. I prefer them now, but it took me awhile to get there.
Or, try making my Naturally Flavored Fruit & Herb Honey Syrups. Just stir these into your chilled water for a healthier way to add a hint of flavored sweetness.
Great for entertaining! Flavored waters are very popular now, as more people are avoiding soda and juice. Make a variety of flavored waters to offer at your next party. Look how gorgeous they are! Refreshing, healthy, inexpensive, and beautiful. Plus you can make and refrigerate them well in advance of the party.
For more ideas for flavoring waters and ice cubes, I recommend:
COOL WATERS Cookbook
click here to view on Amazon
KISS Flavored Waters. My new beverage of choice. How about you?
Let me know if you have other flavored water combos to recommend.
Make it Yummy day!
(keep scrolling to get to the printable recipe for Flavored Water)
You might also enjoy these recipes:
By Monica Servings: 6-8 servings
Supplies needed: 2 quart pitcher or jar with lid; muddler or wooden spoon
General formula for whatever fruit/herb combo you desire.
1. If using herbs, add a sprig of fresh herbs to jar/pitcher; press and twist with muddler or handle of wooden spoon to bruise leaves and release flavor; don't pulverize the herbs into bits.
2. Add approx. 2 cups of fruit to jar/pitcher; press and twist with muddler or handle of wooden spoon, just enough to release some of the juices
3. Fill jar/pitcher with ice cubes.
4. Add water to top of jar/pitcher.
5. Cover and refrigerate for up to 3 days.
Suggested flavor combinations:
ALL CITRUS (no herbs) -- Slice 1 orange, 1 lime, 1 lemon into rounds, then cut the rounds in half. Add to jar and proceed with muddling, add ice & water.
RASPBERRY LIME (no herbs) -- Quarter 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add 2 cups raspberries. Muddle, add ice & water.
PINEAPPLE MINT -- Add a sprig of mint to the jar (you can throw in the whole sprig; or, remove the leaves from the sprig, if you prefer to have the mint swimming around and distributing in the jar). Muddle the mint. Add 2 cups pineapple pieces, muddle, add ice & water.
BLACKBERRY SAGE -- Add sage sprig to jar and muddle. Add 2 cups blackberries; muddle, add ice & water.
WATERMELON ROSEMARY -- Add rosemary sprig to jar & muddle. Add 2 cups watermelon cubes; muddle, add ice and water.
Here are a few of my favorite naturally occurring detoxifying foods.
Have you ever started a diet without having a weight loss goal in mind? Maybe perhaps you were looking for your jeans to feel a little looser and didn’t put a number down on paper.
What happened? Did your jeans fit better or did you give up before you tried because you really didn’t have a set goal written down for daily review and reminder?
Having a goal written down on paper keeps us on the right path, not to mention the right mindset for weight loss success!
Studies do show that having a goal that is written down, reviewed often and is realistic and easily attained, helps us achieve what we set out to reach for.
I have a free download available to you called My Weight Loss Goal Setting Worksheet. My hope is that this worksheet is the first step in your weight loss success.
Get your Weight Loss Goal Setting Worksheet now.
I’ve had my blog for over 5 1/2 years and it’s become such a great central hub for everything 17 Day Diet! This past year I focused my attention on posting more recipes as I know this is what you, the reader is looking for.
I took data from my blog from the last 90 days and present you with the Top 10 Most Popular Recipes for the 17 Day Diet. You’ll notice in various places on this post, you’ll see opportunities to download my free printable PDF of the same name. Enjoy!
"I'm on Cycle 1 and am about half-way through and down 6 lbs. The recipes from Simple and Lean have been most helpful. They give me good things to look forward to eating. Lots of flavor!!!!"
The way you have laid out the materials has greatly improved my chance of success. I was looking for a plan that spelled everything out in black and white in the beginning. Then as I learn more, gives me the tools to add flexibility and creativity.
My husband stated today at lunch that the meals have been excellent. Really enjoying the recipes.
Hi Torey, I just wanted to let you know that this past weekend my husband and I cooked up at least 7 meals from various weeks of these meal plans. We have food in the refrigerator for the next week and in the freezer for at least next week and possibly a third week. Not only am I finding the recipes to be delicious but my husband, who is a firm believer in "regular" food is also enjoying the meals we have created.
Thank you so much for coming up with ways to add spices and mix foods together so that healthy no/low carb meals are flavorful and don't require too much specialty items (both in terms of food and kitchen tools).
Here you can check out a complete overview of each cycle of the 17 Day Diet all on one page. I have all you need to get started including an overview of each cycle, tips, links to the cycle food lists, sample menus, recipes and more!
Check out my BistroMD review of home-delivered low-carb meals for your 17 Day Diet weight loss plan.
Check out the blog's latest 17 Day Diet Recipes. There are a lot of yummy dishes to help you stay on track!
Here are my three main blog posts with step-by-step instructions on how to do certain things with the 17 Day Diet, losing weight and generally staying motivated during your journey.
I have several options to choose from - from 17 Day Diet meal plans complete with step-by-step kits for all cycles to recipe books specializing in green smoothies and cycle 1 recipes, you can find what you need to help you lose weight on the 17 Day Diet.
If you're looking for a bit of online support, join us in our free private Facebook community for recipe swaps, weight loss challenges and fun!
If you’re looking for a chicken dish that’s zesty, tasty and all around yummy, check out this recipe! I found this on Instagram and shared it with my followers and Gloria gave me some great feedback — her daughters loved it so much they had seconds! Enjoy!
Ingredients:
1 teaspoon dried basil leaves
1 teaspoon dried parsley leaves
½ teaspoon ground oregano
Salt and freshly ground black pepper
1 tablespoon olive oil
2-3 skinless and boneless chicken breasts, halved to make 4 to 6 fillets
1 teaspoon minced garlic
1 cup your favorite Marinara tomato sauce
1-2 teaspoons Italian seasoning (adjust to your tastes)
½ cup shredded mozzarella
Directions:
Preheat the broiler to a medium heat setting.
Combine the herbs in a shallow bowl with salt and pepper and oil. Coat both sides of each fillet with the oil.
Heat a large heavy oven-proof skillet over high heat. Add the chicken fillets and pan fry on each side until golden (about 3 minutes on each side).
Add the garlic to the pan and allow to fry until fragrant (about 30 seconds); spoon the marinara sauce over and around each fillet.
Add the italian seasonings into the sauce; stir them through; sprinkle 2 tablespoons of the mozzarella over each chicken fillet; bake until the cheese has melted and the chicken is cooked through (about 3 to 5 minutes).
Garnish with freshly chopped parmesan cheese and serve over zucchini noodles, rice, pasta, steamed vegetables, or with a salad depending on which cycle you’re currently on.
Yields 4-5 Servings
Approved for all cycles
Check out my #repost on Instagram for this recipe and check out the original recipe creator.
Photo courtesy of @cafedelites
Delicious, low-cal drink I found on a forum for moments when you want chocolate. I will be drinking this even after I reach my goal. It is that good.
Top with whipped cream, if desired.
Place all in a blender that chops ice well. Blend until all is well mixed and all of the ice is chopped up. Mixture should be nice and thick. I like to pour the drink in a Starbucks cup or some other attractive-looking container!
This recipe makes almost 20 ounces, which I personally think is too much for one serving. I highly suggest dividing this recipe in half or share the full recipe version with someone special.
Remember I was telling you about the some of the incredible food that I had while I was in Mexico? Well this is an imitation of an incredible Red Snapper Mint Ceviche that we had one night. We went and ate dinner on a farm called El Tamarindo to the North of Cabo San Lucas, where they grew everything themselves and everything they served came from the farm- including the meat and dairy. It was truly special.
One of the appetizers was a trio of ceviche. They were all delicious, but this one was so unusual and really stood out to me. The mint was so unexpected and refreshing and I love how it took the edge off of the sour lime juice and the subtle bite of the garlic and chili.
I couldn’t stop thinking about it, so I made it pretty much s soon as I got home. Although full disclosure, I had to make it twice. The first batch was so watery until I figured out that when our waiter told me it had “green tomatoes” in it- he really meant tomatillos- not green tomatoes! I also used cod for mine, which is plentiful at my fish market right now. It was so fresh and surprisingly great in this recipe. I served this before dinner and it was perfect and light. I also like stuff like this for lunch or a few spoonfuls in the late afternoon with a couple chips or a warm corn tortilla. And the best part is? it takes about 10 minutes, max!!
To make this ceviche, this is what you do:
Cut the white fish into a small dice and add to a small bowl. Add the white onion and the lime juice and stir. Set aside.
While the fish is marinating, make the mint sauce. In the jar of a blender combine the tomatillo, mint, garlic and jalapeno.
Puree until smooth. Season with kosher salt.
Add the mint to the fish and lime and let the ceviche marinate.
Season again with kosher salt to taste and serve with tortilla chips.
Preparation time: 10 minute(s)
Number of servings (yield): 4
Muffin tins are great for cooking food other than muffins. To most folks, muffin tins may not seem like the most obvious kitchen tool to invest in, but there’s a whole world of possibilities! They’re great for freezing and saving for later, portion control or if you want to make mini versions of your food. My mini frittata cups was one of Wishful Chef’s most popular recipes of 2012 and the perfect breakfast or brunch dish to make the night before. You could even freeze and warm them up for breakfast in the morning. See the original recipe with updated images below.
If I had to name the perfect breakfast dish, I’d probably say frittatas. If you’ve never had a frittata before, it’s a simple Italian egg dish much like an omelet. I love making it because it’s so simple and you can use whatever ingredients you want. For this recipe I added a little twist and put each frittata into its own cup using a muffin tin. And continuing my recent mascarpone binge (pasta & tiramisu), I’ve also added a few dollops of mascarpone cheese and prosciutto to keep with the Italian theme. The result is a fluffy, delicious and satisfying meal.
When I cook frittatas, I like to use minimal ingredients and this recipe is a pretty basic one. Once they’re finished baking, you can eat them immediately (like we did) or reserve for another day if you’re on the go and need a quick weekday breakfast. They’re also great at room temperature. I like to serve these with toast and ketchup.
Heat the oven to 375°F. Lightly grease 6 muffin cups (I used my 12-cup muffin tin) with a non-stick spray or olive oil, set aside.
To a bowl, add eggs, mascarpone, salt and pepper. Whisk until mascarpone has no more lumps and mixture is smooth. Mix in cheese, prosciutto and parsley.
Add egg mixture to 6 muffin cups, filling each almost to the top. Bake for about 20-25 minutes, until tops are puffed and golden brown. Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.
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