Upsell #1 - Phase 2 Recipes · Detox Water APPLE CINNAMON Ingredients 2 Liters (64 oz.) Purified Water 5 Tablespoon Apple Cider Vinegar (I use Braggs with the "Mother") 4 Tablespoon

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Disclaimer

You should consult your physician prior to starting this program particularly if you have any medical condition or injury that could prevent you from following this program.

This program is designed for healthy individuals 18 years and older only. The recommendations in this guide are not medical guidelines and are for educational purposes only.

The author advises readers to take full responsibility for their safety and know their limits. The dietary program in this book is not intended as a substitute for any dietary regimen that may have been prescribed by your physician or dietitian. If you are taking any medications, you must talk to your physician before starting this program. If you experience any lightheadedness, dizziness, consult a physician. If you are sedentary, have high cholesterol, high blood pressure, or diabetes, and/or if you are overweight before beginning this guide, it is recommended that you receive a physical examination prior to starting this program.

Please discuss all nutritional changes with your physician or a registered dietician. If your physician recommends that you don’t use this program, please follow your doctor’s orders.

No part of this Publication may be reproduced, transcribed, transmitted, or translated in any language without written permission and signature of the author.

ALL CONTENT PROPERTY OF ERIN NIELSEN © 2016

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Table of Contents

Welcome to Phase 2……………………..pg 4

Detox Water Recipes……………………pg 6

Lunch Recipes……………………………pg 14

Snack Recipes…………………………….pg 27

Dinner Recipes……………………………pg 31

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Welcome to The Youth Method Phase 2 Recipes

Be sure to read the Phase 2 Meal Plans Book before beginning with these recipes. For an at a glance convenience here is a quick summary of the meal plan you will follow for Phase 2.

The Youth Method Phase 2 Now that you are more knowledgeable after going through the original 14 Day Diet Detox you can pick and choose from the Detox Drinks, Lunch, Snack and Dinner Recipes as long as you follow the plan below.

You will still follow the general plan however now that you are a more efficient fat burner instead of a sugar burner we’re going to kick it up a notch and add a new meal timing trick called intermittent fasting. See the weight loss and numerous health benefits explained in the Phase 2 meal plan book. :-)

So - if you can - skip breakfast and have your first meal about 14 -16 hours after your last meal. Don’t worry you are sleeping for most of that time! :-)

For example - if you finished dinner at 8 PM the night before you can eat lunch around 11am -12 pm the next day.

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Coffee and your detox water are fine during the morning hours. If you don’t want to do this you can eat any of the breakfasts and smoothies from your first 14 days. You will still follow your daily routine and 10, 5,3,1.

In the case you haven’t read the meal plan book for Phase 2 here is the meal plan you will follow.

Meal Plan for The Youth Method Phase 2 Detox Water - See Approved Recipes below Breakfast - Enjoy coffee or tea without added creamer or sugar and also enjoy your detox drink. This will help you reap the benefits of Intermittent Fasting as I explained in the Phase 2 Meal plan book Lunch - See Approved Recipes below Snack - See Approved Recipes below Dinner - See Approved Recipes below

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The Youth Method Phase 2 Recipes Detox Water

APPLE CINNAMON

Ingredients 2 Liters (64 oz.) Purified Water 5 Tablespoon Apple Cider Vinegar (I use Braggs with the "Mother") 4 Tablespoon fresh Lemon Juice 4 Teaspoon Cinnamon 1 large apple (sliced) Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day.

MANGO LEMON

Ingredients 2 Liters (64 oz.) Purified Water 2 ripe small mango sliced. 1 lemon sliced into rounds. 10 fresh mint leaves

Instructions Mix in a pitcher before bed and drink throughout the entire next day.

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CRAN BLUEBERRY

Ingredients 2 Liters (64 oz.) Purified Water 1/2 cup blueberries ½ cup cranberries, halved

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day

GINGER AND HONEY

Ingredients 2 Liters (64 oz.) Purified Water - warm 4 tsp powdered turmeric 3 inch piece of fresh ginger, minced 4 tsp organic raw honey 1.5 organic lemon, sliced A pinch cayenne pepper

Instructions In a pestle add turmeric, honey, cayenne, minced ginger, tablespoon purified water, and mix to obtain a paste. Transfer it into a glass pitcher with water and lemon slices. Mix to combine and drink warm

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POM APPLE

Ingredients 2 Liters (64 oz.) Purified Water ½ cup pomegranate seeds 2 tsp. apple cider vinegar

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day " " 88

GINGER PEACH

Ingredients 2 Liters (64 oz.) Purified Water 1 peach, sliced 1 tsp. ground ginger Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day

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CUCUMBER APPLE

Ingredients 2 Liters (64 oz.) Purified Water Ice 1 sliced cucumber 1 sliced organic apple

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day

ROSEMARY BERRY

Ingredients 2 Liters (64 oz.) Purified Water 1 cup chopped organic strawberries 2 sprigs fresh rosemary

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day

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BLACKBERRY LEMON

Ingredients 2 Liters (64 oz.) Purified Water 1/2 cup blackberries 1 lemon - sliced 10 Mint leaves

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day

ROSEMARY RUBY RED

Ingredients 2 Liters (64 oz.) Purified Water 1 Ruby Red Grapefruit, sliced 5 Rosemary sprigs Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day

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ROSE MINT

Ingredients 2 Liters (64 oz.) Purified Water 1 Tbsp Rose water (found in drink section of grocery store) 10 fresh mint leaves

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day

BLUEBERRY LAVENDER

Ingredients 2 Liters (64 oz.) Purified Water 1 cup blueberries 1 tbsp - edible flower of lavender

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day

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RASPBERRY MINT

Ingredients 2 Liters (64 oz.) Purified Water 1/2 cup raspberries 5 fresh mint leaves 1 lime - sliced

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day.

STRAWBERRY LIME

Ingredients 2 Liters (64 oz.) Purified Water 1 cup strawberries - sliced 1 lime - sliced 10 mint leaves

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day.

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POMEGRANATE MINT

Ingredients 2 Liters (64 oz.) Purified Water 1 cup pomegranates seeds 10 Mint Leaves

Instructions Add all ingredients to a large pitcher. Mix in a pitcher before bed and drink throughout the entire next day

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Lunch

TROPICAL GREENS SALAD Serves 1

Ingredients 1 cup arugula ¼ mango, diced ½ cup baby spinach ¼ cup celery, chopped ¼ cup radishes, chopped ¼ cup green onion, chopped 1 hardboiled egg, chopped

Dressing (Mix ingredients well) ¼ cup balsamic vinegar 1 tbsp. dijon mustard 1 tsp. garlic salt

Instructions Mix chopped salad ingredients and use dressing as desired

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PINEAPPLE BERRY SMOOTHIE Serves 1

Ingredients ½ cup pineapple, frozen or fresh ½ cup blueberries, fresh or frozen 1 cup baby spinach 1 tbsp. almond butter ½ cup cold water

Instructions Add all to blender and blend until smooth and creamy.

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CHICKEN CRUNCH SALAD Serves 1

Ingredients 4 oz. skinless chicken breast baked 2 cups baby spinach, chopped ¼ cup cherry tomatoes, diced 2 oz. red onion, diced 1/4 avocado sliced 1 tbsp. red wine vinegar and 1-2 tsp olive oil 1 Tbs raw almonds Pink himalayan salt and pepper to taste

Instructions Preheat oven to 400 degrees. Sprinkle both sides of the chicken breast with salt and pepper. Place in a broiler pan and bake for 10 minutes. Flip chicken and cook about 15 minutes, until no longer pink in the center. Place the baby spinach, chicken and remaining ingredients in a medium size bowl or plate. Sprinkle raw almonds on top of the mixture. Serve and Enjoy!

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GREEN ENERGY SMOOTHIE Serves 1

Ingredients ½ cup blueberries, frozen or fresh ¼ cup cherries, fresh or frozen 1 cup baby spinach 1 scoop Daily Energy or 1 tbsp. almond butter ½ cup cold water

Instructions Add all to blender and blend until smooth and creamy.

MID DAY WAKE UP SMOOTHIE Serves 1

Ingredients 1 cup baby spinach ¼ cup strawberries ¼ cup blackberries ¼ cup raspberries 1 scoop Chocolate Protein Powder or 1 tbsp. almond butter ½ tbsp. chia seeds 1/2 cup coconut water (chilled) ¼ cup cold water Instructions Add all to blender and blend until smooth and cream

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PUMPKIN PIE SMOOTHIE Serves 1

Ingredients ¼ cup pumpkin puree (canned is fine) ¼ cup full fat coconut milk 1 serving Vanilla Protein Powder ½ banana 1 tsp. pumpkin pie spice Splash of vanilla extract Ice and water as needed for desired consistency

Instructions Add all to blender and blend until smooth and creamy.

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TACO SALAD Serves 2 – 3

Ingredients1 lb lean ground beef or turkey 2 Tbs chili powder1 tsp garlic salt1 tsp cumin 1/2 tsp oregano1/2 tsp sea salt3/4 cup water1/2 yellow onion, diced 1 medium tomato, diced 3 romaine hearts 1 avocado fresh cilantro 1 small jar of salsa

Instructions Heat medium skillet over medium-high heat. Add beef or turkey and onion to pan. Cook for about 10 minutes, or until browned. Add chili powder, garlic salt, cumin, oregano, sea salt and water, and let simmer for 5 minutes more. Meanwhile, wash lettuce and tear onto two plates (save some for leftovers). Top with meat, sliced avocado, tomatoes, cilantro and salsa.

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“BREAKFAST FOR LUNCH” SALAD Serves 1

Ingredients 2 cups spinach or kale ¼ red onion, thinly sliced ½ tomato, diced 1-2 eggs, poached 1 tbsp. olive oil 1 tbsp. red wine vinegar 1 tbsp. fresh lemon juice Salt and pepper to taste

Instructions Heat water in a small pot over medium high heat, and add a touch of vinegar. Once boiling,crack your egg into the water, turn heat off completely, and allow the egg to sit in the water for about 4-5 minutes. If poached isn’t your favorite, you can also opt to hard boil your egg. Now, combine all of your salad ingredients in a bowl, and toss with oil, vinegar and lemon juice. Add poached egg(s) on top and serve

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LEFT OVER CHILI SALAD **Make this after you make the beef chili from my dinner recipes, you should have lots of leftovers. :-)

Ingredients 1 cup chili 2 cups romaine lettuce 1 tomato 1 green onion ½ cup raspberries 1 tbsp. balsamic vinegar 1 tbsp. olive oil Salt and pepper to taste

Instructions Assemble all salad ingredients and toss with oil, vinegar, salt and pepper. Serve alongside your reheated chili from Monday Leftovers are an excellent way to maximize your time in the kitchen.

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COCONUT GREENS SMOOTHIE Serves 1

Ingredients ¼ cup unsweetened almond milk 1 Cup water Handful of baby spinach 3 tbsp. plain Greek yogurt ½ cup strawberries (frozen or fresh) 1 tsp. cinnamon

Instructions Add all to blender and blend until smooth and creamy.

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SALMON SALAD Serves 1

Ingredients 2 Cups Baby Spinach or Kale greens 3 Large mushrooms, sliced 1/4 Cup radicchio, shredded 1/4 Cup raw walnuts or pecans, chopped 2 tablespoons lemon juice 1 tbsp olive oil Salt and pepper to taste 1 Can wild pacific sockeye salmon, drained

Instructions Add all the ingredients except for salmon to a large mixing bowl and toss until well combined. Add salmon to the salad and lightly mix. Salt and pepper to taste

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BLT WEDGE SALAD WITH DIJON VINAIGRETTE Makes 4 servings

Ingredients 8 slices nitrate- free uncured bacon 1 medium head iceberg lettuce 2 plum tomatoes, seeded and chopped ½ medium avocado, cut into 12 slices

Dressing 4 tablespoons Dijon Mustard 2 Tbs Vinegar 2 Tbs Olive oil

Instructions Heat a large skillet over medium heat. Cook the bacon until crisp, turning once, 6 to 7 minutes.  Transfer to a plate lined with a paper towel to drain. When cool enough to handle, chop the bacon and set aside. Cut the lettuce head into four wedges and place them in a large bowl. Add the tomatoes and 3 tablespoons of the vinaigrette and toss well. Place a lettuce wedge and one- quarter of the tomatoes on each of four plates. Place 3 avocado slices on each plate, then sprinkle the lettuce with the chopped bacon.  Drizzle the remaining 1 tablespoon vinaigrette over the avocado on each plate.

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CHIPOLTE LETTUCE WRAPS Serves 1

Ingredients 4 large butter lettuce leaves 2 pieces of thinly sliced turkey 2 pieces of thinly sliced ham 2 tablespoons Primal Kitchen Chipotle Mayo or homemade chipotle mayo (see below) A few thin slices of red onion (this is totally up to you how much you use) ¼ avocado, thinly sliced

Instructions Place 2 butter leaves on top of each other. Then top with turkey, ham, mayo, red onion and avocado. Repeat with other butter leaves. Enjoy.

For the mayo ⅔ cup avocado oil 1 egg 1 teaspoon lemon juice 1 teaspoon chipotle adobo sauce ¼ teaspoon cayenne pepper ¼ teaspoon garlic powder salt and pepper, to taste

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Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take 30 - 50 seconds!

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COOKIES & CREAM PROTEIN SHAKE Serves 1

 Ingredients 1 frozen banana 1 cup almond milk  1 tablespoons cacao nibs 1 scoop vanilla protein powder (I like this one) 1 tablespoon almond butter  1/2 teaspoon honey 1/2 teaspoon vanilla extract

Instructions Place all ingredients in a blender and blend until smooth

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Snacks

You will continue on with the snacks from The Youth Method 14 Day Diet Detox. For Your best Anti-Aging and Fat Flush results I

always recommend the Bone Broth.

BONE BROTH RECIPE Prep Time:10 minutes Cook Time: 12 hours

4 lbs chicken bones 12 cups water 2 T apple cider vinegar (I use Braggs’s) 1 red onion, roughly diced 1 1/2 cups chopped carrots 1 1/2 cups chopped shallots 4 bay leaves 1 cup chopped red bell pepper 5 sprigs fresh rosemary 1/2 cup chopped parsley 1/2 cup chopped cilantro 6 cloves garlic 1 teaspoon black peppercorns

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Instructions Preheat oven to 450 °F and line a baking sheet with aluminum foil. Place the bones on the baking sheet and roast for 40 minutes, flipping halfway through. Once the bones are cooked place bones in a large stockpot and cover with water. Add the vinegar and allow to sit at room temperature for about 30 minutes. Roughly chop the vegetables and add to the stockpot. Bring to a rolling boil and then lower to a simmer. For the first 2-3 hours, skim any foamy layer that develops on the top and discard. For beef bone broth, simmer for 12 hours, for chicken bone broth, simmer for 12 hours, for fish broth, simmer for 8 hours. Allow to cool slightly and strain. Transfer the broth to an airtight container and refrigerate for 4-6 hours or overnight. This will allow the fat to rise to the top and solidify. Scrape the fat off the top with a spoon. This will leave you with a gelatinous bone broth when cold. Store in an airtight mason jar or freeze until ready to use. When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.

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SALT AND PEPPER ROASTED ALMONDS

Ingredients 2 Cups Raw Almonds or other acceptable nut 2 tablespoon olive oil 2 tbs sea salt Pepper to taste

Instructions Heat olive oil on low for 3 minutes Pour over nuts in bowl and stir Place nuts in baking pan Cook for 18 minutes - but be sure to shake pan every 6 minutes for even roasting. Remove from oven and sprinkle with salt and pepper - let cool for 2 hours. Store in glass container.

EASY SNACKS • Small apple with 1Tbs almond butter• Hard boiled egg with hot sauce or chipotle mayo - I make hard

boiled eggs every Sunday so I can grab and go all week if I’m in ahurry. Great for salads in a pinch too!

• 1/2 Avocado with drizzle of balsamic or lemon juice with 1 tspolive oil

• Turkey Roll ups with Almond Butter

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Dinner

BEEF CHILI Serves 4-6

Ingredients 1lb. ground beef (grass-fed if possible) 1 onions, chopped 1 large green bell pepper, chopped 3 garlic cloves, minced 1 16 oz. can tomato puree 1 8 oz. can tomato sauce 1 cup broth or water 2 tbsp. chili powder 1 tbsp. cumin ½ tsp. garlic powder ½ tsp. onion powder 1 tsp. pumpkin pie seasonings (or 1 tsp. cinnamon + 1 tsp. nutmeg) ½ tsp. cayenne (optional) Sea salt and pepper to taste 1 tbsp. coconut oil

Instructions Heat coconut oil in a soup pot over medium-high heat, and add your onions and bell pepper. Allow to cook together for about 5minutes, stirring occasionally. Next, add your ground beef and garlic and cook until slightly

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browned, about 5-6 minutes. Add tomato sauce and puree, broth (or water instead) and all spices. Bring everything to a boil, and then lower to a simmer. Allow to cook for about an hour, and serve. This chili freezes well and makes excellent leftovers.

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LEMON BUTTER SEARED SALMON Serves 2

Ingredients ⅔ lb. salmon 2 tablespoons butter ½ lemon, juiced 1 tablespoon minced garlic 1 tablespoon dill salt and pepper, to taste

Instructions First, prep salmon by patting with a paper towel to remove moisture. Then, season with salt and pepper, to taste. Place 2 tablespoons of butter and 1 tablespoons minced garlic into a skillet and heat to medium/high heat. Place salmon skin side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes until barely pink in the middle. Once flakey and cooked, squeeze ½ lemon on top of salmon and sprinkle on fresh dill. I love mine with zoodles or sautéed spinach.

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SLOW COOKER BUFFALO CHICKEN Serves 4-6

Ingredients 1 pound ground chicken 1 white sweet potato, peeled and diced 2 stalks of celery, diced 1 red onion, diced 2 garlic cloves, minced 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon salt 1 cup tomato sauce 1 cup diced tomatoes (canned, not drained) ½ cup hot sauce (I used Frank's Red Hot or Chalula Sauce) ½ cup bone broth

For garnish sliced green onions, fresh lime wedges (optional)

Instructions Place all ingredients in a crockpot (except for the garnishes) and mix together until combine. (no, you do not need to brown the meat beforehand, no need to ask) Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything. Garnish with green onions and a squeeze of fresh lime juice.

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CHICKEN FAJITAS Serves 4-6

Ingredients 4-6 oz. boneless, skinless chickenbreast, cut into strips1 red pepper, sliced½ red onion, thinly sliced½ tbsp. oregano½ tbsp. cumin½ tbsp. chili powder (more or lessdepending on level of spiciness)1/4 tsp paprika2 garlic cloves, mincedJuice of 1 lime1 tbsp. coconut oilButter lettuce leaves for serving

Garnish- ¼ cup chopped tomato, slices of avocado for topping

Instructions In a bowl, mix together your chicken, onion, pepper, garlic, all spices and lime juice, combining thoroughly. Heat a skillet with coconut oil and cook everything until chicken is thoroughly cooked and onions are tender. Using Butter lettuce leaves instead of tortillas, place your chicken mixture on top of your lettuce, and top that with tomato and avocado.

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CROCK POT ROSEMARY CITRUS CHICKEN Serves 4

Ingredients 1 pound boneless, skinless chicken breast 3 T lemon juice 2 T fresh squeezed lime juice 1 T honey 4 lemon slices 4 sprigs fresh rosemary salt & pepper to taste

Instructions Season the chicken breasts with salt and pepper to taste on each side and place them in the slow cooker. In a small bowl, whisk together the lemon juice, lime juice, and honey until combined. Pour the juice over the chicken. Place the lemon slices on top of the chicken breasts, and lay the rosemary over everything. Turn the slow cooker on low for 8 hours, and cover. Enjoy!

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ORANGE CHIVE SALMON Serves 4

Ingredients 4 salmon fillets, skinless; 2 garlic cloves, minced; 2 tsp. fresh chive, minced; 1 cup fresh orange juice; 2 tbsp; fresh lemon juice; 1/2 cup chicken stock; 2 tsp. orange zest; 1 tbsp Ghee or butter; Pink Himalayan salt and freshly ground black pepper; 8 cups baby spinach Instructions Season the salmon fillets on both sides. Melt 1 tbsp butter or ghee in a skillet placed over medium-high heat. Cook the salmon fillets in the skillet for 4 to 5 minutes per side, and set aside. In a bowl, combine the orange juice, lemon juice, chicken stock, and orange zest. In the same skillet, cook the garlic and chives for 1 to 2 minutes. Pour the orange juice mixture into the skillet and bring to a boil. Lower the heat to medium-low and season to taste. **If you like a thicker sauce, mix 1 tbsp. of tapioca starch with 1 tbsp. of cold water and add it to the skillet. Return the salmon to the skillet. Spoon the sauce all over the salmon fillets and serve atop 2 cups baby spinach.

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ASIAN GROUND BEEF AND LETTUCE WRAPS Serves 2 – 3

Ingredients1 lb grass-fed ground beef1 small onion, chopped2 cloves garlic, minced1 TB. fresh chopped ginger1/4 cup sliced mushrooms 1 cup shredded cabbage1 TB. apple cider vinegar1 TB. coconut aminos 1 TB. fish sauce (use Red Boat Fish Sauce if you can find some) 1 head Iceberg or Bibb lettuce, large leaves in tact

Instructions Heat a skillet over medium heat and add the ground beef and onions. Cook until the beef is no longer pink in the center (about 7 minutes) and add the garlic and ginger. Stir well for about a minute. Add the mushrooms and cabbage and cook until vegetables are soft. Stir in the vinegar, coconut aminos, and fish sauce and continue stirring until heated through. To serve, spoon the ground beef mixture into the lettuce leaves, being careful not to overfill. Top with additional cabbage, carrots, and green onions if desired.

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HALIBUT WITH DIJON AND ALMONDS Serves 2 – 3

Ingredientsolive or coconut oil1 lb Halibut or other white fish 2.5 Tbs Dijon mustard2 Tbs almonds, chopped

Instructions Preheat the oven to 350°F. Lightly grease a baking sheet with olive or coconut oil Lay fish in the pan skin side down. Spread Dijon mustard over fish and sprinkle with almonds. Bake for 12-15 minutes, or until fish flakes easily with a fork. I love mine with zoodles or sautéed spinach.

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APPLE CHICKEN Serves 2

Ingredients2 (4-6oz) boneless, skinless chicken breasts (or use leftover chicken from another meal)1/4 tsp sea salt (optional)1/8 tsp freshly ground black pepper2 Tbs coconut oil1 large apple1/2 tsp cinnamon or allspice

Instructions Dice chicken breasts. Season with sea salt and freshly ground black pepper. Set Aside Heat a medium sauté pan over medium-high heat. Add coconut oil when hot. Add diced chicken and cook until slightly pink (about 150° F). Grate apple into pan. Add cinnamon or allspice. Continue to cook until chicken is done and apple is tender.

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MANGO SALMON Serves 4

Ingredients 4-6 oz. wild salmon, cooked3 cups spinach½ cup zucchini, diced½ cup mango, sliced1/2 tbsp. coconut oil or butter1/2 tbsp olive oil1 tbsp. balsamic vinegarSalt and pepper to taste

Instructions Sauté your zucchini in a heated pan with 1/2 tbsp. of oil or butter. Once soft, add your cooked salmon and allow to heat, adding a bit of salt and pepper. Assemble your salad on a bed of greens, topped with salmon, zucchini, mango, olive oil and vinegar. Add more salt and pepper, if needed.

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BEEF STUFFED SWEET POTATOES Serves 2

Ingredients: 2 sweet potatoes Coconut oil 1 pound of lean ground beef Sea salt Instructions Preheat your oven to 350 degrees Brush the sweet potatoes generously with coconut oil Cut the sweet potatoes in half, length wise Bake for 20 minutes Flip the sweet potatoes and bake for another 15 minutes Brown the lean ground beef on the stovetop over medium heat. Sprinkle in sea salt for taste Remove the sweet potato from the oven and cover with lean ground beef on top.

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GRILLED HALIBUT WITH PANCETTA Serves 2 – 3

Ingredients:2 6-ounce (170 g) skinless halibut fillets 3 ounces of pancetta (ideally cut from a slab, not a round) (85 g) 2 tablespoons finely chopped shallot (20 g)1 tablespoon sherry vinegar (15 ml)1 tablespoon finely chopped parsley (30 ml)1 bunch of asparagus2 tablespoons of olive oil (30 ml)

Instructions Slice 4 very thin slices off the piece of pancetta and set aside. Cut the rest into tiny cubes. Heat a skillet over medium heat. Add the cubes of pancetta and cook for 3 minutes then add the shallot. Continue to cook until the pancetta is crispy. Pour off most of the fat (keeping the pancetta and shallot in the skillet) and set aside. Add the vinegar and parsley to the skillet. Cook about 1 minute more, until most of vinegar evaporates, then spoon the mixture of pork, shallot and parsley into a bowl and set aside. Pour the reserved bowl of grease back into the skillet. Turn the heat up to medium-high.

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Lightly salt the halibut and add it to the pan, cooking until browned on the bottom, about 5 minutes. If the pan starts smoking, turn the heat down to medium. Flip the fish and cook about 2 to 4 minutes longer, until opaque in the center. While the fish is cooking, coat the asparagus in olive oil. Lay out in a single layer in a rimmed baking pan. Sprinkle with salt and pepper. Broil under high heat, shaking the baking sheet occasionally, and cook until slightly shriveled and charred, 6 to 8 minutes. Plate each of the halibut fillets with two slices of raw pancetta on top and asparagus on the side dressed with the pancetta and parsley dressing.

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MUSHROOM AND BACON "RISOTTO" (Serves 4) Ingredients

2 heads of cauliflower, cut into small chunks (bottom stem and leaves trimmed off) 4 to 6 pieces of bacon, cut into small pieces

1 large shallot, finely chopped

2 garlic cloves, finely chopped or thinly sliced

3/4 pound mushrooms, sliced thinly (340 g)

1/2 cup chicken stock (120 ml)

(optioal toppings) butter, finely chopped fresh herbs

Parmesan-Reggiano cheese (if you have proven to tolerate dairy)

Instructions In small batches, put the cauliflower chunks into a food processor. Process until the cauliflower has the consistency of rice. Set aside. Cook the bacon in a wide pot or skillet over medium-high heat. After a few minutes add the onion/shallot, and garlic. If the bacon hasn’t released enough fat, add a little bit of olive oil or butter to the pot. Sauté for 3 minutes then add the mushrooms. Sauté for 5 minutes more. Again, if the pot seems dry, add more olive oil or butter. Season the mushrooms lightly with salt and pepper. Add 8 cups of cauliflower rice. If you have slightly less than 8 cups, don’t worry about it. If you have more, reserve the extra for another meal.

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Add the chicken stock. Put a lid on the pot and cook the cauliflower for 5 to 7 minutes until tender but not completely mushy. Before serving, flavor the risotto with generous amounts of one or more of the following: grated cheese, butter, fresh herbs.

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CHICKEN MEAT BALLS Serves 3-4

Ingredients 1 pound ground chicken 1 egg ¼ cup almond flour ½ tsp. salt ¼ tsp. black pepper 2 tbsp. green onions, chopped 1 tbsp. ground cumin 1 tbsp. ground coriander 1 tsp. turmeric 1 tsp. garlic powder

Instructions Combine all ingredients in a large bowl and mix thoroughly. Form into 16 meatballs. Heat 1 tbsp. coconut oil in a large nonstick pan Add the meatballs and cook thoroughly. I love mine with zoodles or sautéed spinach.

Once you are done with Phase 2 be sure to transition to the Customizable meal plan here that you can do forever - for results that last a lifetime!

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