Today lets make tacos that use seaweed for the shell. These tacos are Korean inspired instead of Mexican. I have not tried Mexican spices with Seaweed but If you are adventuresome and want to let me know how it goes, please do share your experience with us on our Facebook page.
1 serving of shredded cooked turkey – can be marinaded in the BBQ sauce to soak in the flavors.
Sushi Nori to hold your BB Taco
Kimchi (Korean Pickled Spicy Cabbage)
For the BBQ Sauce
2 TBSP Korean fermented hot pepper paste (Gochujang)
1 TBSP Honey
2 TBSP soy sauce
1 TSP rice wine vinegar
2 TSP sesame oil
Whisk all the ingredients together. The BBQ sauce will keep in the refrigerator for a few days so can be made ahead of time.
Take the turkey meat, cabbage and place it on top of a piece of Nori. Drizzle BBQ sauce on top and then fold the Nori in half and eat. If you don’t like cabbage, you are welcome to substitute marinated cucumbers.
This recipe is not for metabolic balancers in the strict phase. Honey and Oil are not ingredients in the strict phase. You can use this recipe for a treat meal or when you are in phase 4 or if you remove those two ingredients.
You can use the BBQ sauce as a marinade and grill the meat which will reduce how much sauce you have on your meat.
Nori has a unique taste. Try it before you decide to use it for a whole meal. It is crunchy and paper thin. The leaves of Nori do not snap like a Mexican taco shell. I tried it over the weekend and felt like it was a suitable substitute for my palette because I love seaweed and am searching for reasonable alternatives for bread.
2 pounds cauliflower florets, riced (your serving size will not be the whole pizza. You will need to measure out your vegetables and figure out how much of the pizza you can eat.)
1 portion egg, beaten (2 eggs)
1 teaspoon dried oregano
pinch of salt
Rice Cauliflower in a food processor like this:
Cook the “rice” cauliflower in a pot of boiling water for four to five minutes.
Drain the cauliflower and pat dry. The dryer the cauliflower, the crispier your pizza crust.
Mix the cauliflower with the eggs until the cauliflower is fully covered with egg.
Place the baking paper inside of a baking pan and spray with olive oil.
Pat the mixture into the pan and spray the top with olive oil.
Bake for approximately 35 minutes or until golden brown.
You can make several pizza crusts at one time and freeze the crusts.
If you are going to use the crust on the same day, remember you can’t add another protein, the egg in the crust is all you get.
Measure all your vegetables together.
This will NOT be exactly like pizza crust. This is just a healthy alternative for people who love eating pizza.
Cut off the top of the tomato and clean out the entire inside of the tomato (All the mushy part with seeds. leave the meaty parts in place.)
Scramble the eggs in a bowl and add seasoning as desired. (I like adding Cilantro and Basil.)
Dice and Saute onions. Mix the onions into the eggs.
Pour the egg mixture into the tomato.
Brush olive oil onto the inside and outside of the tomato.
Back the tomatoes until the eggs are fully cooked.
When the tomato is cooked, place the arugula on a plate and put the tomato on top.
Serve with rye bread.
Note: If you are on a strict phase of metabolic balance, skip the olive oil. If you want, you can add more vegetables but you cannot add any other proteins. Also, instead of having the bread on the side, you can crumble the bread in a food processor and sprinkle the crumbs on top of the tomato before baking.
Before we can share recipes for Artichokes, you need to know how to prepare them and how to eat them. The simplest way is to steam them. Depending on the size, you will have to steam them from 20 to 40 minutes. Here is a detailed video about preparing and cooking an artichoke. (Remember lemon will be counted as your fruit for the meal.)
Now that you know how to steam them. You can go the next step and Grill them.
If you can find baby artichokes, you can sauté them in about 8-10 minutes. Here is how:
NOTE: If you are in a strict phase, you will not be using any oil. If you use a lemon, that is your fruit for the meal. There is a recipe for stuffing artichokes. If you decide to stuff your artichokes, use only the amount of cheese and rye bread crumbs that you are allowed on your plan. I didn’t want to share any of the videos because they use way too much butter and oil.
For this recipe you can use canned chickpeas or dried chickpeas that you have soaked overnight.When you are ready to make the recipe, pat the chickpeas dry and remove any loose skin.
Place the chickpeas in a bowl, add a bit of olive oil and then mix until the chickpeas are covered with oil.Combine the seasonings together in a bowl and then add to the chickpeas mixing them together with your hand or a spoon.Once the chickpeas are covered with oil and seasoning, pour the chickpeas onto a baking sheet lined with baking paper.
Bake for 25 minutes, stirring the chickpeas occasionally to make sure they don’t burn.
Once your chickpeas are done, you can use the chickpeas as a protein for a salad or with some Zucchini pasta.Just remember to measure out your portion size and store the rest to use another day.Also, if you use the chickpeas, you can’t add another protein to the meal.
NOTE: A few roasted chickpeas will also work great in your bag when you need a way to get your protein bite in at the start of a meal but don’t carry them around if you are trying to break a snacking habit. No eating between meals please that is one of the metabolic balance rules!
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