1 Ginger Detox Drink 2 quarts (64 ounces) filtered water 1/4 cup peeled lemon zest 1/4 cup chopped fresh ginger 2 tablespoons fresh lemon juice 1. Combine the water, lemon zest, and ginger in a large stainless saucepan. 2. Bring to a boil and then remove from the heat. 3. Cover and steep for 4 hours. Combine the water, lemon zest, and ginger in a large stainless saucepan. 4. Bring to a boil and then remove from the heat. 5. Cover and steep for 4 hours. 6. Strain the liquid into a large container or pitcher, and throw away the solids. 7. Stir in the lemon juice. 8. Store in the refrigerator for up to 5 days. Calories 6 Total Fat 0g Saturated Fat.. 0g Cholesterol.. 0mg Total Carbohydrate. 1g Dietary Fiber 0g Sugar 0g Protein.. 0g Sodium. 0mg Potassium 0mg Serving Size.10 fl oz Adjusted from: https://www.ibreatheimhungry.com 9. Serve hot or iced.
2 BLTA Pesto Chicken Salad 1 lb. chicken, cooked and cubed 6 slices turkey bacon, cooked crisp and crumbled 1 medium avocado, cubed 16 grape tomatoes, halved 1/4 cup vegenaise or light mayonnaise 2 tbsp. garlic pesto 8 large fresh butter or iceberg lettuce leaves 1. Wash and cut all produce. 2. Place bacon slices on skillet and cook until crisp. Do not add additional oil to pan. 3. In a large mixing bowl, combine chicken, bacon, avocado, tomatoes, mayonnaise, and pesto. 4. Place about ½ cup mixed salad on each lettuce leaf. 5. Toss gently to coat. Serve immediately. Calories 214 Total Fat 12g Saturated Fat.. 3g Cholesterol.. 62mg Total Carbohydrate. 4g Dietary Fiber 2g Sugar 1g Protein.. 22g Sodium. 409mg Potassium 377mg Serving Size.1/2 cup Adjusted from: http://peaceloveandlowcarb.com
3 Cashew Chicken with Ginger 2 tablespoons 1 tablespoon brown sugar 1-1/4 cups chicken broth 2 tablespoons soy sauce 3 tablespoons avocado/grape seed oil, divided 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 1/2 pound sliced fresh mushrooms 1 small green pepper, cut into strips 1 can (8 ounces) sliced water chestnuts, drained 1-1/2 teaspoons grated fresh gingerroot 4 green onions, sliced 3/4 cup salted cashews Cooked brown rice or cauliflower rice 1. Mix first four ingredients well and set aside. 2. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until cooked well. Remove from pan. 3. In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. 4. Stir in broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. 5. Stir in chicken and cashews; heat through. 6. Serve with Brown rice or cauliflower rice or as is. Calories 175 Total Fat 11g Saturated Fat.. 2g Cholesterol.. 8mg Total Carbohydrate. 13g Dietary Fiber 1g Sugar 3g Protein.. 8g Sodium. 157mg Potassium 278mg Serving Size.1 cup Adjusted from: https://www.tasteofhome.com Note: Add any additional vegetables of your choice to add more fiber and color.
Lemon Almond Shortbread Cookies 4 6 tbsp. butter 2 cups almond flour 1/3 cup granulated sweetener (Splenda, Ideal, Swerve, etc.) 1 tsp freshly grated lemon zest 1. Preheat oven to 350 degrees (F). 2. Melt the butter in a bowl. 3. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. 4. Form dough into a cylinder and wrap tightly with plastic wrap to compress. The dough should be crumbly. 5. Chill in freezer for 30 minutes or until it firms, or in the refrigerator for 2 hours. 6. With a sharp knife, slice into 1/2 inch thick cookies. The dough should be cold enough so it holds its shape before baking. 7. Bake on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Calories 55 Total Fat 6g Saturated Fat.. 3g Cholesterol.. 7mg Total Carbohydrate. 1g Dietary Fiber 0.5g Sugar 0g Protein.. 1g Sodium. 4mg Potassium 906mg Serving Size.1 cookie Adjusted from: https://www.ibreatheimhungry.com 8. Allow to cool before removing.
Roasted Garlic and Basil Pesto Spread 5 15 oz. dry roasted garlic cloves ¾ cup lemon juice ~1 cup fresh basil 1 ¼ tsp kosher salt 2 ½ tsp crushed red-pepper flakes 2 ½ tbsp. olive oil 1 ¼ cup water 1. Preheat oven to 350 degrees (F). Spray sheet pans with vegetable oil. 2. Place garlic cloves I sheet pans and roast for about 10 minutes or until lightly golden. Cool garlic and mince. 3. Place all ingredient in a food processor or blender. Process until smooth puree. 4. Hold in refrigerator and use within 48 hours. Calories 15 Total Fat 0.5g Saturated Fat.. 0g Cholesterol.. 0mg Total Carbohydrate. 2g Dietary Fiber 0g Sugar 0g Protein.. 0g Sodium. 35mg Potassium 30mg Serving Size.1 tbs. Adjusted from: Sodexo recipes
Cornstarch Alternatives 6 Cornstarch is used as a thickener for sauces, gravies, custards and stir-fries. A good ratio is for every 1 cup of liquid use 1 tablespoon of for thick liquids and 1-2 teaspoons per cup of liquid for thinner liquids like stir-fry. Note: To make a slurry use equal parts corn starch and water Good alternates include: flour, arrowroot, potato starch, or tapioca. Type Amount Notes: Flour 3 tbsp = 1 tbsp Gluten free; very stable; will not produce glossy product Arrowroot Rice starch 1 tbsp = 1 tbsp 2-3 tsp = 1 tbsp Gluten free; makes a shiny sauce; cooking time is longer; careful when adding to dairy-based sauces; best for acidic sauces, (tomato base). Gluten free; good option for thinner sauces Tapioca Potato starch or flakes 2 tsp = 1 tbsp 1 tbsp = 1 tbsp Gluten free; produces glossy to your sauces; great for pie fillings Gluten free; may clump up more than. Source: www.myrecipes.com/extracrispy/how-to-choose-the--substitute-thats-right-for-your-sauce www.epicurious.com/ingredients/how-to-substitute--article
7 Dining Out Strategies Substitutions: Instead of French fries, request a salad or a double order of the vegetable. If you can t get a substitute, just ask that the high fat food be left off your plate. Ask for low-calorie items, such as salad dressings, even if they re not on the menu. Vinegar and a small amount of oil or a squeeze of lemon are a better choice than high fat dressings. Portions: Request a lunch portion when ordering dinner. Avoid all-you-can-eat restaurants. The price may be right but you re likely to overeat. Make reservations and be on time. Avoid the times when the restaurant is busiest so you won t have to wait. Meal Planning & Timing: If your lunch or dinner is going to be later than usual, eat a fruit or starch serving from that meal at your usual mealtime and subtract that serving when you do actually eat that meal. If your dinner will be very late, you can eat your bedtime snack at your usual dinner time. Then, you may eat your full dinner at the later hour. If you are on insulin, you may need to make some adjustments in order to do this. Try 3 one-minute time-outs during your meal. Stop eating after 4 to 5 minutes and then relax for 1 minute. Repeat 3 times during your meal and you may find you eat less. If you re having fast food for one meal, let your other meals in that day contain healthier foods, like fruit and vegetables. Control Intake of Carbohydrates: For entrées remember that flour and breadcrumb breading add carbohydrates to your meal. For sauces sweet and sour, honey-glazed, and honey mustard add extra carbohydrates. For soups choose broth-based soups (less carbs, fat and calories) instead of soups made with milk or cream