july 2020 recipes - myphdweightloss.com€¦ · july 2020 recipes author: phd weight loss keywords:...
TRANSCRIPT
ZESTY BELL
PEPPER SALAD
JULY 2020
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PREP TIME: 10 MIN
1 lb - sweet multi-colored mini bell
peppers
1/2 of a medium sweet onion or purple
onion, thinly sliced
2 Tbsp - fresh dill, chopped
2-3 Tbsp - white vinegar or fresh lemon
juice (I preferred the vinegar)
3 Tbsp - extra virgin olive oil
1/2 tsp garlic salt, or to taste
pinch of black pepper*Follow
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Remove the tops and seeds frombell peppers, then cut them in halflengthwise and cut into thin strips.
Transfer sliced bell peppers to alarge mixing bowl. Thinly slice
onion and add it to the bowl alongwith chopped fresh dill.
1.
3. You can serve the salad right away or refrigerate until ready to serve. Iteven tastes great after being refrigerated overnight.
2. Combine 2 1/2 Tbsp vinegar with
3 Tbsp extra virgin olive oil, 1/2 tsp
garlic salt and a pinch of pepper. Whisk
the dressing together with a fork. Pour
dressing over salad ingredients and stir
well to combine. Add more garlic salt to
taste if desired.
Serving Size: Dependent on allowed veggie amount per meal
Recipe compliments of natashaskitchen.com
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1 c. - ranch dressing, plus a couple
teaspoons for drizzling
juice of 1/2 lemon
pinch of cayenne pepper to taste
salt & pepper to taste
1 lb. - chicken breasts, cut into 1" chunks
16 slices - bacon
1 c. - cherry tomatoes
chopped chives, for garnish
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3. Lay a piece of foil down on the grill and add skewers. Grill, turningoccasionally, until chicken is no longer pink and bacon is cooked through andcrispy, 8 minutes per side. Remove from grill & drizzle with ranch dressing &
chives. Enjoy!
2. Assemble skewers: Start with a piece
of bacon. Add a piece of chicken, then
weave bacon back over the skewer. Add
a cherry tomato and weave bacon back
over the skewer. Repeat, using two
pieces of bacon per skewer. Season
skewers with salt and pepper.
GRILLED CHICKEN
BACON & RANCH SKEWERS
JULY 2020
INGREDIENTS:
PREP TIME: 15 MIN
COOK TIME: 15-20 MIN
Heat grill to medium heat. In amedium bowl, stir together ranch,lemon juice, and cayenne. Season
with salt and pepper. Addchicken and toss until coated.
1.
Serving Size: Dependent on allowed protein amount per meal
Recipe compliments of delish.com
CAULIFLOWER
"POTATO SALAD"
JULY 2020
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PREP TIME: 10 MIN
COOK TIME: 25-30 MIN
1 head - cauliflower
salt & pepper to taste
2 Tbsp - avocado oil
3 eggs - hard-boiled,
chopped
3 stalks - celery, diced
½ red onion, diced
Salad:
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Preheat the oven to 400˚F. Slicecauliflower into small florets,
place cauliflower on baking sheetand season with salt, pepper andavocado oil. Bake for 25 minutes
until golden brown.
1.
3. In a large bowl, combine cauliflower, eggs, onion, celery, anddressing. Garnish with more freshly chopped dill before serving. Enjoy!
2. In a large bowl, combine all
dressing ingredients. Set aside.
Once cauliflower is cooked, set
aside and let cool slightly. Dice
eggs, onion, and celery.
Serving Size: Dependent on allowed veggie amount per meal
½ cup - Greek yogurt
1 Tbsp - dijon or
regular mustard
1 TBSP - Swerve or
stevia (optional)
2 Tbsp - dill, chopped
1 Tbsp - olive oil
1 clove - garlic,
crushed
½ lemon, juiced
Dressing:
Recipe compliments of tasty.com
KETO FROSTY
JULY 2020
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PREP TIME: 10 MIN
COOK TIME: 45 MIN
1.5 c. - heavy whipping cream
2 Tbsp - unsweetened cocoa powder
3 Tbsp - Swerve or Stevia
1 tsp - pure vanilla extract
pinch of salt
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In a large bowl, combine heavy cream, cocoa, sweetener, vanilla, andsalt. Using a hand mixer or the whisk attachment of a stand mixer,
beat mixture until stiff peaks form.
1.
3. Cut tip off a corner of the Ziploc bag and pipe into 10 small servingdishes, little dixie cups or ice cube trays.
4. 1 cube is a single serving - treat as a fat bomb. Enjoy!
2. Scoop mixture into a Ziploc bag and freeze 30-35 minutes, until just
frozen.
Serving Size: Makes 10 serving - treat as a fat bomb!
Recipe compliments of delish.com