Avocado and Tuna Tapas (PHASE 4)

Avocado and Tuna Tapas ( PHASE 4 )
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  1. 1 (12 ounce) can solid white tuna packed in water, drained
  2. 1 tablespoon mayonnaise
  3. 3 green onions, thinly sliced, plus additional for garnish
  4. 1/2 red bell pepper, chopped
  5. 1 dash balsamic vinegar
  6. black pepper to taste
  7. 1 pinch garlic salt, or to taste
  8. 2 ripe avocados, halved and pitted
  1. Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.
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Onion Herb Coconut Flour Biscuits ( Phase 3 & 4 )

Onion Herb Coconut Flour Biscuits ( Phase 3 & 4 )
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  1. Ingredients
  2. • 6 Tbs. coconut flour
  3. • 6 Tbs. coconut oil melted
  4. • 2 eggs
  5. • 1/4 cup very finely minced onion
  6. • 2 garlic cloves, finely minced
  7. • 2 Tbs. GAPS/SCD yogurt or additive free coconut milk
  8. • 1 Tbs. fresh chopped herbs (parsley, dill, thyme... whatever you have) OR 3/4 tsp. dried herbs
  9. • 1/4 tsp. baking soda
  10. • 1/2 tsp. apple cider vinegar
  1. 1. Preheat the oven to 350. Line two baking sheets with parchement paper.
  2. 2. Mix together the coconut flour, coconut oil, eggs, onion, garlic, yogurt/coconut milk, and herbs Let sit for 5 minutes; the batter will thicken slightly.
  3. 3. Mix in the baking soda and vinegar. Drop spoonfuls of batter onto the baking sheets. Use the back of a spoon to spread the batter into circles about 1/2” thick. The batter will not spread very much when baking.
  4. 4. Bake for 12-15 minutes, until moist but cooked through. Cool at least 10 minutes before serving, or they will be too crumbly.
  1. Have all ingredients at room temperature
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Zucchini Noodle Mock Pasta Salad ( Phase 4)

Zucchini Noodle Mock Pasta Salad ( Phase 4 )
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  1. 2 tsp. olive oil
  2. 4 links (12 oz.) turkey Italian sausage (I used 5th Street Grill Turkey Italian Sausage)
  3. 1 jar (12 oz.) roasted red peppers
  4. 1 can (6 oz. drained) black olives
  5. 1/4 cup thinly sliced green onion
  6. 2 medium zucchini, 9-10 inches long
  7. 1/4 cup basil pesto (I used my Basil Pesto with Lemon, but purchased pesto will also be good in this.)
  8. 1/2 cup purchased vinaigrette dressing (I used Newman's Own Olive Oil and Vinegar Dressing)
  9. Fresh-ground black pepper to taste
  1. Heat the oil in a medium-sized frying pan and cook the sausages over medium heat until they're nicely browned on all sides, turning often. (Don't rush this step.) Put browned sausage on a cutting board to cool.
  2. While the sausage cooks, blend or whisk together the basil pesto, vinaigrette dressing, and fresh-ground black pepper to make the dressing. Drain the red peppers in a colander placed in the sink, then pat dry and cut into bite sized pieces. Drain the olives in the same colander. Thinly slice enough green onions to make 1/4 cup.
  3. Wash zucchini if needed and cut off both ends. Make a small slit lengthwise in the zucchini so you'll get individual noodles. Use one of the Three Ways to Make Noodles from Zucchini and Other Vegetables; I used the Spiralizer with the large noodle blade.
  4. Slice the sausage into thin slices, about 3/8 inch or just over 1 cm. Put the noodles into a bowl big enough to hold all the ingredients. Stir in desired amount of dressing to moisten all the noodles, then gently stir in the sliced sausage, red pepper pieces, olives, and sliced green onions. Serve right away or chill for a few hours before serving.
  5. This was still quite good after it has been in the fridge overnight, although it was best freshly made.
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Pumpkin Curry Soup ( phase 4 )

Pumpkin Curry Soup
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  1. 1 small sugar pumpkin 1 cup Chicken Stock
  2. 2 pounds of shrimp 2 tsp coconut oil
  3. 2 carrots, sliced 1 tsp fresh grated ginger
  4. 1 medium yellow onion, diced 1 tsp crushed garlic
  5. 4 small zucchinis, diced 1 tsp coriander
  6. 1 14oz can coconut milk 1/2 Tbsp turmeric powder
  7. sea salt to taste
  1. 1) Preheat oven to 350. Cut the pumpkin in half and remove the seeds.  Place the pumpkin cut side up in a glass baking dish with about a cup of water in the bottom of the dish and bake for 45 minutes – 1 hour.
  2. 2) In a large soup pot, saute the onion and carrots in the coconut oil over medium heat until the onions become translucent.
  3. 3) Turn up the heat on the onions and carrots to medium high, scoop out just the cream from the canned coconut milk and add to the hot soup pot.  Let it sizzle and stir until the cream is melted and mixed well with the onions and carrots.  Turn down to medium low and let it simmer.
  4. 4) Scoop the roasted pumpkin into a blender along with the remaining coconut water from the can, the chicken broth, and all of the spices. Blend until completely smooth.
  5. 5) Add the zucchini to the soup pot and pour the pumpkin mixture into the pot as well.  Mix well and bring to a simmer.
  6. 6) Add the peeled and de-veined shrimp to the soup and cook until the shrimp are pink and firm (about 3-4 more minutes).
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Roasted Yam & Chipotle Black Bean Wraps ( Phase 4 )

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  1. 4 large collard green leaves, de-stemed, blanched.
  2. 1 large Yam- peeled, diced, drizzled with olive oil, pinch salt, pepper and cumin seeds (optional) and roasted in a 425 F oven until tender and crispy, about 25 minutes.
  3. 1 C baked, smoked or seared tofu (or chicken or beef)
1 1/2 C cooked black beans seasoned with
  1. 1/4 tsp Chipotle
  2. 1/2 tsp cinnamon
  3. 1/4 tsp salt
  4. 1/2 tsp maple or agave
  5. 1 Avocado, sliced
  6. Cilantro springs
  1. To Prep the collard greens, slice off the stem and remove, with a sharp knife, the thickest part of the large vein.
  2. Drop in a pot of boiling, generously salted water, for about 45 seconds. Remove and Place in a bowl of ice cold water. Blot dry. They are ready to fill.
  3. Roast in a 425F oven until tender and a little crispy, about 25 minutes.
  4. Season Black beans with chipotle powder and a little cinnamon for a nice burst of flavor and heat.
  5. Begin placing your ingredients at the bottom end of the collard green.
  6. Add seared tofu, chicken or beef.
  7. Top it off with avocado and cilantro.
  8. Roll up like a burrito.
  9. Cut in half and serve with a little Chipotle-Lime Vinaigrette, for an extra burst of flavor.
Chipotle Lime Vinaigrette
  1. 2 T lime
  2. 2 T olive oil
  3. pinch salt
  4. 1/4 tsp chipotle powder
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Low Carb Cauliflower Crust Pizza ( Phase 4 )

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  1. Nonstick spray
  2. 2 1/2 cups cauliflower, grated (about 1/2 a large head)
  3. 1 large egg, lightly beaten
  4. 1 1/4 cups shredded part-skim mozzarella cheese
  5. 2 tablespoons grated parmesan cheese
  6. Kosher salt and freshly ground black pepper
  7. 1/4 cup tomato sauce
  8. 1 cup grape tomatoes, sliced in half
  9. 2 cloves garlic, sliced
  10. 1/4 teaspoon crushed red pepper flakes
  11. Fresh basil leaves, optional
  1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
  2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
  3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
  4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
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  1. 2 Large portabella mushroom caps
  2. 1 Roma or plum tomato, diced
  3. 2 Large handfuls of fresh baby spinach
  4. 1/4 cup crumbles feta cheese
  5. 1/4 cup shredded mozzarella cheese
  6. small pinch of red pepper flakes
  7. small pinch of white pepper
  8. 1/4 cup Italian or olive oil and vinegar & vinegar dressing
  9. 1/4 cup chicken broth
  1. Preheat the oven to 350 degrees. Wipe mushrooms clean with a damp paper towel to remove any dirt. Cut the stem off with a knife and use a spoon to remove the dark gills on the underside of the mushroom caps. Cook for approx. 20-25 minutes.
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