Since I’m eating carrots in the first phase I decided to try a recipe I saw this week on Kalyn’s Kitchen. Mmmm!
(Makes 3-4 servings, recipe created by Kalyn)
- 8-10 oz. carrots (I used 4 medium-sized organic carrots; you can use baby carrots, but whole carrots are more flavorful.)
- 8 oz sliced mushrooms (I buy the pre-washed kind, but wash if needed)
- 2 T extra virgin olive oil
- 1/2 tsp. dried thyme or 1 T chopped fresh thyme leaves
- salt/pepper to taste
- fresh chopped parsley for garnish (optional)
Preheat oven to 450F/230C.
Peel carrots if desired. Cut carrots on diagonal into slices about 1/4 – 3/8 inch thick. Toss carrots with 1 T olive oil, thyme, salt, and pepper. Spread on large roasting pan (it should be big enough that the carrots are in a single layer). Roast carrots 15 minutes.
While carrots are roasting, wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots. Using the same bowl as you tossed the carrots in, toss mushrooms with 1 T of olive oil.
Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley if using.
This was my first South Beach breakfast. I made pancakes! While not at all like real pancakes these sure taste good with HeartSmart spread and Sugar Free Syrup!
Ingredients:
- 2 lg eggs
1/4 c. ricotta cheese
2 Tbsp sour cream
1/2 c. protein powder (I used soy)
1 tsp. baking powder
dash of baking soda
Directions:
Whip eggs until frothy.
Add ricotta and sour cream and beat until smooth.
Add remaining ingredients.
Mix well. Batter will be thick.
Cook on buttered griddle.
Number of Servings: 2
South Beach Phase: 1
Nutritional Info:
(per serving)
- Calories: 220.3
- Total Fat: 9.3 g
- Cholesterol: 229.9 mg
- Sodium: 611.3 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.0 g
- Protein: 30.5 g
In the South Beach diet eggs are an unlimited protein. Thankfully I’m not finicky about how my eggs are prepared and I think the only way I don’t like them is sunny side up (I prefer them over easy). I’ll be consuming what many would think is an insane amount of eggs in my first few weeks of the diet until I can adjust to making foods and finding recipes I like.
I’ve hard-boiled several eggs to add to my snacks of veggies. I have two different egg recipes I’ll be enjoying for breakfast this week. I even have a chocolate bean cake that has 4 eggs in it. It shall be an interesting journey for sure.
I can also understand how many times I’ve read already, and I’ve not started yet, that people are sick of all the eggs and want different options so I’ve already started collecting recipes that are breakfast in nature but are not eggs. The truth is you don’t have to have breakfast food for breakfast. We have breakfast for dinner so why not the other way around?
At first I’m going the egg route. I’ll get creative when I’m more comfortable with what I’m doing to change my life around.
Coming up this week I”ll post the 2 breakfast egg recipes that I’ll be enjoying; Veggie Quiche Cups and Sausage Egg Cups. In later weeks I have crepes and white bean muffins to look forward to.
Eggs are grand. They will keep me feeling full and get my through the first couple of weeks, which are the hardest in any diet.
–lunaKM
I wanted to have a healthy and filling soup on hand for when I get really hungry and just can’t find anything else to eat. I took the following recipe and edited it for South Beach Phase 1. I removed the carrots altogether and replaced the potato with turnip. I added fresh spinach instead of cabbage. The nutritional counts are for the original recipe.
Ingredients:
- 1/2 cup chopped onion
1 cup chopped celery
2 tomatoes, diced (or canned)
1 cup carrots, diced
1 cup broccoli, chopped
1 potato, diced
1 cup sliced cabbage
1 cup zucchini, sliced
1 tsp olive oil
1 can great northern white beans (approx. 2 cups)
Directions:
- In a medium sauce pan, spray cooking spray and add the olive oil.
- Heat to medium heat and add onions, saute’ until translucent.
- Add celery, tomatoes, carrots, broccoli, potato and cabbage saute’ until they reach a crisp tender stage.
- Add the zucchini and saute’ slightly, then add water to cover vegetables.
- Let simmer just until tender. (I like to keep the vegetables a little on the crunchy side.)
- Drain and wash beans and add to soup heating through.
- Add salt and pepper to taste.
- Some herbs are a nice addition: basil, oregano or parsley. This keeps well in the fridge for several days.
Nutritional Breakdown:
- Calories: 131.0
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 143.9 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 6.7 g
- Protein: 6.2 g
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