#ipphase1

Zucchini Noodle Chicken Pesto Bowl

Quick and easy, sautéed zucchini noodles tossed with pesto, chicken and tomatoes. (Great with last week’s recipe, Basil Pesto) Yield: Serves 2 IP Suppers (protein + veggies) INGREDIENTS 2 Tbsp olive oil 2 6oz boneless skinless chicken breasts IP Salt 1/4 teaspoon paprika 2 medium large zucchini (to get 3 cups) 2 garlic cloves, sliced 1/4 cup prepared basil pesto (recipe last week) Handful of cherry tomatoes, cut in half Several fresh basil leaves, thinly sliced, for garnish DIRECTIONS 1. Cook the chicken breasts: Sprinkle both sides of the chicken breast(s) with a little salt and the paprika. Heat 1 Tbsp of olive oil on high heat in a large sauté pan. Place the chicken breasts in the pan and cook for a minute or two on each side, until well browned.  Lower the heat to low and cover the pan, cook for 2 to 5 more minutes (depending on the thickness of the breast) until the chicken is just cooked through.  Remove the chicken from the pan and let it rest while you make the zucchini noodles.

2. Make zucchini noodles: Use a spiralizer to make zucchini noodles with the zucchini.

3. Sauté the zucchini noodles, garlic: Add another 1 Tbsp of olive oil to the pan you used to cook the chicken and heat it on high heat.  Add the zucchini noodles and the sliced garlic and sauté, stirring often, until the noodles begin to wilt. Sprinkle with 1/4 teaspoon of IP salt while you cook the zoodles.  When they are just barely cooked and if they are releasing moisture, remove them to a colander placed over a bowl to drain.

4. Slice or cut the chicken into bite-sized pieces.

5. Toss zucchini noodles with pesto: Place the zucchini noodles in a serving bowl and toss with basil pesto.

BBQ AND CAMPING SEASON IS BACK AND WE’RE PREPARED TO ENJOY GOOD EATS LIKE EVERYONE ELSE, WITH ONE ADDED BONUS; ALL THE WHILE TRIMMING THE WAISTLINE!

CALIFORNIA SLIDER - This 2 oz. hamburger was well seasoned with spices and topped with spring mix lettuce, a tomato slice and WF honey Dijon mayo. Served with a side of sautéed mushrooms and True Lemon Iced Tea, it makes a fantastic lunch. If you don't have access to making a burger during lunch, you may use another lean protein choice such as cooked chicken, turkey, ham or leftover steak.  

I often found myself hungry between lunch and dinner so I ate 2-4 oz. of lean protein for lunch and then ate the remaining 4-6 oz. for dinner to equal 8 oz. over all for the day.

The bun was made from the Potato Biscuit recipe (Janeva’s Ph1 Cookbook, pg. 31); baking the batter in a muffins top pan makes larger buns. The recipe makes 4 buns, eat two for 1 unrestricted and save the other 2 for another meal. If you don't have the cookbook, any of the savory bread batters we have at Charlies will work.

ORANGE CHICKEN This chicken dish is fantastic over cauliflower fried rice.  It’s also delicious left over for the next day.

Servings: 2 IP Supper Proteins

Ingredients: -14 oz. chicken breast, diced (season chicken with black pepper, IP salt, garlic and onion powder)

-1 tbsp olive oil, to brown chicken -½ cup Walden Farms orange marmalade -½ cup Walden Farms BBQ Sauce -2 tbsp low sodium soy sauce -1 tbsp minced dried onions or chopped green onions -2 cloves of garlic, minced -Crushed red pepper flakes, to taste (optional for heat)

Directions: 1. Brown diced seasoned chicken in fry pan with olive oil 2. When browned and juices run clear, drain all liquid off. 3. Mix the orange marmalade, BBQ sauce, minced garlic, onions and soy sauce. 4. Pour over chicken and cook on low for 30mins. 5. Serve over cauliflower fried rice.

Kimchi Fried Rice If you like spicy fermented foods, this flavorful Korean-style cauliflower rice will soon become your new favorite side dish for getting your 2 cups of veggies in.

ADDED BONUS: Kimchi also contains good-for-your-gut flora—helpful probiotic cultures that feed your body’s microbiome.

MAKES: 4 IP Veggie Servings INGREDIENTS: 1 small head of cauliflower (or about 6 cups) 3 tbsp olive oil 6 scallions, thinly sliced 1 cup kimchi, chopped and divided 1⁄2 tsp IP salt 1 cup green beans, chopped inch thick 1 cup yellow peppers, diced 2 tbsp IP balsamic vinegar dressing

Mangosteen Water Enhancer

Mushroom Ceviche If you’re sick of the same ole veggies for supper then please give this recipe a try.

Ingredients: • 2 roasted garlic cloves • 8 oz white button mushrooms, sliced thin • 1 small red onion, sliced • 1/2 green bell pepper, sliced into thin strips • 1/2 red bell pepper, sliced into thin strips • 1/3 cup freshly squeezed lemon juice • 1/2 cup vegetable broth • 1 tbsp chopped cilantro • 1/4 teaspoon Walden Farms pancake syrup • 1 teaspoon finely chopped jalapeno • 1 tbsp olive oil • 1/2 teaspoon  IP salt • 1/8 teaspoon black pepper