All you will need is:
- Lean Chicken or Beef
- 1/2 onion
- Bell peppers
- Phase 1, 3: Spelt or Sprouted Wheat Tortilla (I like Spelt)
- Phase 2: Large lettuce leaves
- Phase 3: Avocado
For Phase 1: Wrap in a spelt or sprouted wheat tortilla with some salsa on top. Don't forget a serving a fruit to make this dinner complete.
For Phase 2: Wrap in a large lettuce leaf with some lemon juice or salsa.
For Phase 3: Wrap in a spelt or sprouted wheat tortilla with some avacado (healthy fat) and salsa.
I love making this meal during the diet. Fajitas are something I usually make anyway for dinner, so it isn't really that big of a change for my family. It's also quick to throw together and makes for great leftovers.
With Halloween around the corner, it can be hard to stay on track with all the candy and Halloween parties. I am usually pretty good when it comes to not eating Halloween candy....that is until my eyes set sight on those blue wrappers called Almond Joys. I could eat my weight in those chocolate covered coconut candy bars. Mmmmm. Unfortunately, Almond Joys are not on the diet. Darn. After searching online, I finally found a coconut macaroon recipe that works for Phase 3 on the diet and is very very yummy. Okay, coming off of Phase 2, anything tastes yummy as long as it isn't green or moos, but these macaroons are seriously REALLY good. And guess what?! They kind of taste like Almond Joys! Yay!
Coconut Macaroon Recipe
(Edited recipe from justonecookbook.com)
- 1 egg white
- 4 Tbsp. Xylitol
- 1 cup unsweetened shredded coconut
- ¼ tsp. pure vanilla extract (optional)
- 1/8 tsp. salt (optional)
- Preheat oven to 325° F (165° C) degrees. Line a baking sheet with parchment paper.
- In a medium bowl, lightly beat the egg white with a tea spoon until foamy. Add xylitol, vanilla, and salt and mix everything.
- Add coconut and stir until well mixed. You should be able to form balls with two tea spoons. They should be moist and sticky but egg white shouldn’t be too visible because egg whites are runny once they are heated in the oven. Each egg white size is different, so you may need to adjust the consistency with additional xylitol or coconut.
- Roughly divide into 8 parts. Form into balls with two teaspoons and place them on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart. Bake them until slightly golden, about 15-20 minutes.
- Remove baking sheet from oven to a wire rack, and let macaroons cool on baking sheet.
Confession....the ones pictured here are made with sugar free dark chocolate chips since I couldn't find cacao nibs anywhere. In my defense, I made these after I had finished a full round of the diet, so I was in maintenance. It was my guilty little pleasure that was totally worth it.