Another week on Phase 1, Feeling accomplished
I reduced the red meat and cheeses this week and added a vegetarian day on Monday. I changed a few snacks to better fit my tastes. We are traveling to the lake house and that means lots of grilling, besides it’s too hot to bake or cook inside. I’m bringing a bottle of wine to share and I don’t think that will derail my good intentions. I plan to go cautiously into Phase 2 on Sunday by adding a daily small fruit serving.
Zucchini chic pea patties with garlic yogurt sauce.
Shred and press the moisture out of 2 zucchini. Combine zucchini with 1 egg, 1/2 cup finally chopped onion, 1 clove of minced garlic, 1/2 teaspoon of thyme or herb of choice and 2 tablespoons chic pea flour. Form patties and grill in olive oil until lightly brown.
For yogurt sauce, whirl 1 cup of plain yogurt, 1/2 bunch of fresh cilantro, 1 clove of garlic and a dash of salt and pepper in the food processor until smooth. Save any extra for the fajitas or to serve with crudités.
Salmon over curried rice:
Rub salmon with curry spices, I used a Goan curry mix. Grill until just opaque. Serve over cauliflower rice.
Pork Tenderloin with Cherry Chipotle Glaze, Phase 2
Onion 1/2 cup diced
Olive oil 1/4 cup and 1 tablespoon, divided
Fresh or frozen cherries pitted and rough chopped, 2 cups
Orange marmalade 1/2 cup
Cilantro chopped 1/2 cup
Chipotle in adobe sauce, 1-2 seeded peppers and 2 teaspoons of adobe sauce
Cumin seed 2 teaspoons
Sea salt 1/2 teaspoon
Marinate pork tenderloin for 4-6 hours in 1/2 of marinade and then grill on medium heat, serve with warmed marinade.
Onward to week two of South Beach, Phase 1. Feeling determined 🤩