This sounds tasty...

from a message board:

Last night for dinner I mixed a can of garbanzo beans with 1/2 lb shrimp, some zuchini, yellow squash, red pepper, asparagus, red onion, garlic and mushrooms on a baking sheet. I drizzled it with olive oil and seasoned with salt, oregano and thyme. Roasted at 450 degrees for 25 minutes. When it came out, I put feta cheese and toasted pine nuts on top. So easy to do and so yummy.

Also, mustard, I have discovered, goes very well with eggs. Who'd'a'thunk it?!

Ph. 1 Vegetarian - Thai Vegetable Stir-Fry

Prepared and enjoyed last night by my SB buddy Bekkaboo - hopefully she'll pop in with a comment/review!

Thai Vegetable Stir-Fry - South Beach Phase One Vegetarian

• 1 - 14 oz can no-sugar-added coconut milk
• 2 - cloves garlic, minced
• 1/2 tsp grated lem. peel
• 1/2 tsp. rated lime peel
• 2 c sliced asparagus ttips
• 1 c halved mushrooms
• 1 sm red pepper, sliced
• 1 sm head bok choy, stems sliced,leaves left whole
• 1/4 c unsalted peanuts
• 1/2 tsp crushed red peper flakes
• 1 tbsp light soy sauce
• 1 tbsp fresh lime juice
• 1 tbsp fresh lemon juice
• 1 sm. bunch fresh basil,sliced

In food processor, combine coconut milk, garlic, lemon peel & lime peel (I did this, & you could prob. do it w/out the processor) Process into a paste. Remove to large skillet. Place over med-high heat & cook, stirring, for 1 min. Add asparagus, mushrooms, bell pepper, bok choy, eanuts, pepper flakes & simmer 10 min. Stirin soy sauce, lime juice, lem juice, basil & simmer, stirring constantly, for 5 min.

Ph. 1 Breakfasts, aka "If I eat another egg I'm gonna puke!"

These are all from www.southbeach-diet-plan.com
I haven't tried them all - let me know if you like them or not!

Mock French Toast
which comes out more like crepes. Makes about 4 crepes.

• 1 c. part-skim ricotta
• 1 egg + 1/4 c. Egg Beaters (or use 2 eggs)
• 2 packets Splenda
• 2 tsp. vanilla
• cinnamon (to taste)

Blend everything in blender. Spray frying pan with cooking spray. Cook each crepe over medium to low heat (it takes awhile to cook--don't touch them until they look sort of dry on top). They are very delicate and are sometimes difficult to flip. The trick is not to be too hesitant -- they bend a bit when you're trying to slip the spatula underneath, but just keep pushing and then flip quickly! Some of mine ripped, and some I was able to flip in one piece. Either way, they were delicious and a great alternative to something like pancakes or french toast (definitely more crepe-like, though).

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Mock Cinnabon:

• 1/2 C. cottage cheese
• 1 pkt. splenda
• tsp cinnamon
• few pecans

blend with fork
15 sec. in micro to take off chill

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Flaxseed Muffin recipe:

• 3eggs,
• 1/4 cup plus 2 tbsp. oil
• 1/4 cup sugar free syrup, such as Da Vinci
• 2 tbsp. water
• 1 tbsp. vanilla
• 1 cup flaxmeal
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp. cinnamon 1/8 tsp salt

In a medium, bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla. In small bowl combine remaining ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into well greased muffin cups (without paper) Bake at 350 F 12-15 minutes, Remove from tin at once to cooling rack. Store in fridge!
(you can use 12 pkts splenda and about a teaspoon of vanilla instead of syrup)

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Flaxseed meal "Pancake"

For 2 medium size pancakes:

• 1/2 c. all-white liquid egg substitute
• 3 Tbsp. ground flaxseed meal
• 1 tsp. baking powder
• approx 1/2 tsp. vanilla
• 2 pkts. Splenda
• cinnamon and nutmeg to taste

M all ingredients in a small measuring cup. (the baking powder blobs up so you have to stir really well until they dissolve.)

Spray a pan with non-stick spray and pour half of the mixture in. It will immediately sort of fluff up like a pancake. Brown on one side and flip. I think the time varies, about 2 minutes on each side.

The "frosting" for this is optional.

"Frosting"

• 2 Tbsp cream cheese
• vanilla
• 1/2 pkt Splenda

or a small amount of yogurt on top

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Flaxseed Meal Pancake

• 2 eggs
• 3 Tbsp. ground flaxseed
• 1 Tblsp. psyllium husks
• 1/8 tsp. salt
• 2 packets splenda
• 1 tsp. baking powder
• dash vanilla

Stir until combined, let sit a couple minutes to thicken, add a couple tsps of water if you think its too thick. Pour into oiled or pammed skillet and brown on both sides. Makes 2 big pancakes. Serve with sugar free maple syrup or fresh fruit in P2.

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Flaxseed "pancake" turned mock cinnabon:

After making the "pancake" (above) make this filling:

• 1 oz ff or lite cream cheese or 1/4 c ricotta, or 1/4 cottage cheese
• (cottage cheese works but is thinner when warmed)
• vanilla to taste
• 1-2 packets of Splenda
• cinnamon to taste

Micro anywhere between 10-25 second sjust to warm the cheese and stir until consistency is thinner.
Spread half of themixture on the pancake and roll.
Then "frost" the outside with the remaining mixture, sprinkle with a dash more of cinnamon and ground nuts of your choice.

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Crepes

Filling mix:

• 1/4 cup. ricotta or cottage cheese
• splash lemon juice (optional)
• dash cinnamon
• 1 packet of Splenda (you could add a dash of cocoa powder here, too)

Crepe mix:

• 2 eggs
• 2 tablespoons low fat or part-skim ricotta cheese
• 1/2 teaspoon cinnamon (can also use a dash of nutmeg if desired)
• 1 to 1 1/2 teaspoons vanilla extract
• 1 packet of Splenda

Spray a small skillet or crepe pan with cooking spray, and heat the pan. Mix the filling in a small bowl and set aside.

Mix the crepe ingredients: Beat eggs with fork in medium-size bowl. Add remaining ingredients and beat until blended. Pour crepe mixture into the pan and cook until top looks dry and cooked. Put the filling mixture in a line down the middle and roll the crepe over it.

If desired, top with more ricotta cheese, sugar-free syrup of any flavor, more cinnamon, a little RediWhip.

Note: You could also flip it like a pancake and top with the filling mix and other desired additions.

In Phase 2, you could add blueberries or strawberries to the filling or serve on the side.

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Baked Custard (Phase 1)

• 4 large eggs
• 1/2 cup splenda
• 1/2 teaspoon salt
• 1 (12 fluid ounce) can evaporated skim milk
• 1 cup water
• 1 teaspoon vanilla extract
• ground nutmeg

1 PREHEAT oven to 350 degrees F.
2 COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into

six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
3 BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely.

Refrigerate until ready to serve.

And some more recipes

That's all I have time for this morning...

Channa Dal (courtesy of Yoga Journal)

Makes six 1-cup servings

2 cups channa dal (an Indian bean) or split yellow lentils, picked over and rinsed
1 yellow onion, diced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon tomato paste
1 tablespoon olive oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 red chili
Salt and pepper to taste
1 tablespoon fresh lemon juice

1. In 5 cups water bring the channa dal, onion, ginger, and garlic to boil. Reduce heat to medium-low.

2. Stir in coriander, turmeric, garam masala, and tomato paste, and simmer uncovered for 15 minutes, stirring occasionally.

3. Just before the channa dal is done (the dal will be soft but not mushy), heat the oil in a skillet and add mustard seeds, cumin seeds, and chili pepper. Cook on high heat for a minute or two, until the seeds and chili crackle.

4. Add the seeds and chili to the dal, and season with salt and pepper. Stir in the lemon juice.

Adapted from a recipe by New York City chef Jehangir Mehta.

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STIR-FRIED GREENS (courtesy of Yoga Journal)

Makes about 5 servings

1 tablespoon Asian-style dark sesame oil
2 tablespoons olive, canola, or other vegetable oil
1 bunch napa cabbage, sliced
1 bunch baby bok choy, sliced
1 bunch watercress, stemmed
2 celery stalks, sliced
1 cup shiitake mushrooms, sliced
1 tablespoon chopped garlic
2 tablespoons julienned
fresh ginger
2 tablespoons soy sauce or tamari

1. In a very hot pan or wok, heat the oils.

2. Add the green vegetables and mushrooms and cook for 5 minutes, stirring frequently.

3. Add garlic and ginger and stir till vegetables are wilted.

4. Drizzle with soy sauce.

Adapted from a recipe by Darryl Fujita, executive chef at the Halekulani resort in Honolulu.

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SB Lentils (sorry, I don't remember where I got this!)

3/4 c. green lentils (the little kind)
3 Tb. olive oil
3 shallots, thinly slices crosswised or a small onion
1 carrot, cut into 1/4 in. dice (If you skip the carrot, it's suitable for all phases of SB.)
1 stalk celery, cut into 1/4 in. dice
1 red bell pepper, cut into 1/4 in. dice
2 tsp. chopped fresh leaf parsley (or cilantro)
2 Tb. balsamic or sherry vinegar
6 oz. fresh spinach, chopped
salt and pepper
4 oz. fresh goat cheese (or feta)

Boil lentils in plenty of water until tender.

Meanwhile, heat 2 Tb. of oil in a frypan over med. heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add other veggies and cook, stirring occasionally, about 5 minutes, or until they're tender. Transfer to a large bowl, and add remaining Tb of oil, vinegar, and parsley.
Drain lentils, and add to bowl with veggies. Stir in spinach and season with salt and pepper/ Crumble goat cheese into bowl and toss gently to combine.

22 MARCH 2007 - UPDATE

Re: SB Lentils - I finally got around to making this (yes, over a year later!) and it was a minor disaster, but tasty. 30 seconds (tops!) after the lentils were still crunchy, they were a pot of porridge. I had intended to make a double-recipe, but only had one can of black beans, which I drained, rinsed, and added to the veggies (fwiw, I used frozen spinach). I got to the last part, adding the goat cheese, and realized that I only had 6 oz. of goat cheese, and that with a double-recipe, it called for 8 oz. I threw the whole thing of cheese in. WOW. WAY TOO CHEESEY.

Next time, I will go with the black beans again - it was actually very tasty - and add a little more vinegar, and then just sprinkle the cheese on top.

Just so ya know.

More recipes

I've been a bad girl. So I'm posting a few untested recipes to inspire me...

Cauliflower Mozzarella Salad Basilico

½ head cauliflower, shredded w/food processor (@ 4c.)

15 cherry tomatoes, halved

15 strong black olives, pitted & coarsely chopped

1 T. finely minced sweet red onion

2 T. olive oil

¼ c. pesto

1 T. wine vinegar

½ t. salt

¼ t. pepper

Cook the cauliflower “rice” until tender-crisp (about 5 mins on HI in micro). Let it cool.

Add tomatoes, olives, mozzarella & onion + toss well

Whick together olive oil, pesto, salt, & pepper, Pour mix over salad + toss. Let salad sit for ½ hr to overnight.

Olive-Stuffed Mushrooms

1-1/2 lbs large mushrooms

20 stuffed green olives

2 8-oz pkgs cream cheese

1/8 to ¼ c. Worcestershire

Preheat 350

Wash shrooms, remove stems

Chop olives

Combine in bowl: olives, cream cheese, Worcestershire

Spoon into mush caps, place in broiler pan

Bake 15-20 mins until cream chs slightly browned.

Middle Eastern Chicken, Lentil & Spinach Stew

Prep 10 mins - Cook 6 hrs - Serves 5

2 T. olive oil

2 lbs skinless boneless chix breast

1 10-oz pkg frozen chopped spinach, thawed & water pressed out

1 med. Onion, finely chopped

1 carrot, finely chopped

¾ cup lentils, rinsed & picked over

2 c. chix broth

½ lemon

½ c. water

Grease slow cooker crock w/olive oil – lv excess in crock. Add all remaining ingredients except for lemon and water; mix well.

Push the lemon, cut-side down, into the middle of the mixture.

Cover + cook on LOW for 6 hours. When done, add water and mix well before serving

457 cals/60g Protein/ 19g Net carbs/ 13g fat/137mg Chol/623 mg Sodium

Woo hoo!!!

I'm down 3 lbs. since last Monday! Huzzah!

Spicy Black Bean Salad - Phase 1

4 cups prepared black beans, rinsed and drained
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 scallions, chopped
1/4 cup chopped fresh cilantro
2 fresh or roasted bell peppers, chopped

Place the beans in a medium-sized bowl and add lime juice, olive oil, vinegar, salt, and cayenne. Mix well until combined.
Top with scallions, cilantro, and peppers, but do not combine.
Cover and refrigerate for at least 2 hours to let the flavors meld.
Toss just prior to serving.
Serves 4

I can do this!

2:45pm on my first day back on SB. I can do this. I feel good, and I ate so well today!

Well, except for breakfast, b/c I overslept and missed that whole time frame...

a.m. snack - string cheese, with coffee and water
lunch - small salad w/vinaigrette, portobello pizza
p.m. snack - celery w/LC Light

Also I have found quite a few new recipes lately, and I found a whole new SB recipe site today!

I'm anxious to try this one from ivillage:

PHOTO CREDIT: Rita Maas

Lettuce Wrappers with Shrimp

This impressive appetizer wraps hot-and-spicy shrimp in cool-and-crisp lettuce. Save any leftovers for a light yet satisfying lunch the next day.

Yields: 4 first-course servings
Prep Time: 15 minutes
Cook Time: About 7 minutes

1 tablespoon peanut oil
1 pound large shrimp, shelled, deveined, and coarsely chopped
2 medium celery stalks, finely chopped (1/2 cup)
1/4 cup water chestnuts, chopped
1 garlic clove, minced
1 teaspoon finely chopped peeled fresh ginger
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
8 large Boston lettuce leaves
Chopped roasted peanuts

1. In nonstick 12-inch skillet or wok, heat oil over medium-high heat until very hot. Add shrimp and cook 2 minutes or just until opaque throughout, stirring constantly. With slotted spoon, transfer shrimp to medium bowl.

2. To same skillet, add celery, water chestnuts, garlic, and ginger, and cook 2 minutes, until celery is tender-crisp, stirring. Return shrimp to skillet; stir in hoisin sauce, soy sauce, and vinegar. Cook 1 minute or just until mixture is heated through. Remove skillet from heat.

3. Evenly divide shrimp mixture among lettuce leaves. Sprinkle with peanuts.

Based on individual serving.

Calories: 80 Total Fat: 6 g Saturated Fat: 1 g Cholesterol: 140 mg

Sodium: 210 mg Carbohydrates: 6 g Fiber: 2 g Protein: 2 g

Also, this one looks good - I've made the full-sugar version in the past, often in a pie crust, but eh, who needs a crust?!

South Beach Lemon Delight

Submitted by: Gmamicolu

Category: Other Desserts


Total Time: 30 min
Makes: 1 serving



Ingredients:
1 cup non-fat plain yogurt
1/4 package dry sugar free gelatin mix
3 tablespoons Fat Free Cool Whip

Preparation:
Mix yogurt and gelatin in a small container. Smooth Cool Whip on top.

Freeze for 30 minutes to an hour. (This works with any flavor of sugar free gelatin).

Notes:
This is for Phase I on South Beach Diet.

Yoga Journal Recipes

3:18pm - I just found a motherlode of recipes!

2006!!!

Wow, it was incredibly inspirational to come back today and see 3 comments from my last post waiting for me!

Over the last week I have been trying to change my mindset to a more healthy one. I've spent some time online learning about nutrition and studying more about yoga, which really gets me jazzed to DO more yoga. I signed up for Shape Up America and I'm going to try the 1 week free on South Beach Online. I've been spending the last month or so stuffing my face with crap and at the same time collecting all kinds of healthy recipes, so I have lots of new things to try.

While I'm in a linking mood, here are a few more...
Overeaters Anonymous
TOPS (Take Off Pounds Sensibly) Club
Yoga Journal

So I'm really into my new slow cooker. I don't want to eat chicken or beef anymore that hasn't been cooked in it, b/c it's so much better slow cooked. I'm especially interested in finding some Indian recipes for the slowcooker. I think January will be a (SB, of course!) soup and stew kind of month. Warm and comforting, but healthy.

3:18pm - I just found a motherlode of recipes!