Phase 1

Ingredients:

• 4 chicken breasts, cut into 1 inch cubes
• 2-3 tbsp of canola or olive oil
• 1 tbsp of onion powder or more if you like
• 2 garlic cloves minced
• 1 tbsp paprika (I like it with a lot so you could do less – 1/2 tbsp)
• 1/8 tsp xanathan gum wisked in about 1 tbsp water
• 2 tsps half salt
• 1/4 tsp pepper

Directions:

• Cut up chicken breasts into 1 inch cubes.  
• Put oil in a deep saucepan and add chicken. 
• Stir fry for a few minutes.

Phase 2

Ingredients:

• 4 chicken breasts, cut into 1 inch cubes
• 1 small onion diced
• 2-3 tbsp of canola or olive oil
• 2 garlic cloves minced
• 1 tbsp paprika (I like it with a lot so you could do less – 1/2 tbsp)
• 1/8 tsp xanathan gum wisked in about 1 tbsp water
• 2 tsps half salt
• 1/4 tsp pepper

Directions:

• Cut up chicken breasts into 1 inch cubes.
• Saute onions in oil until translucent.  
• Remove from heat and add paprika, garlic, chicken, salt and pepper. 
• Add enough water so that it almost covers the chicken. 
• Add the xanthan gum mixture and stir.
• Return pan to stove and bring to a boil stirring occasionally. 
• Simmer half covered with the lid for about 20 mins. 
• Stir occasionally.

Serve over cauliflower rice.  It goes nice with cucumber vinegar salad too! 

Credit:  Liz Jaki Streich

Ingredients:

• 1 red cabbage head
• 2 tbs canola or olive oil
• 1/4 cup of vinegar or apple cider vinegar (I have used either one, both are good)
• 4 tbsp of Xylitol or sweetener
• 2 bay leaves
• 1 tsp half salt or more if you like
• 1/4 tsp pepper

Directions:

• Cut the red cabbage into quarters and remove the core. 
• Slice/shred into very thin slices.
• Measure out 1/4 cup of vinegar and add the sweetener. 
• Mix until dissolved.

Apparently, red cabbage is OK for phase 1 or 2.    It is good as a side dish to pork or chicken. Once it is cooled, I transfer them to 1 cup or 2 cup Ziploc containers and freeze them.  Really good.

Credit:  Liz Jakoi Streich

Ingredients:

• 2 lbs fish (catfish, talapia, salmon, halibut, or red snapper)
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground oregano
• 1/4 teaspoon cumin
• 3 tablespoons canola oil

Directions:

• Combine all spices on a plate.
• Heat oil in a skillet.
• Coat fish with spices.
• Cook fillets in melted oil, about 3 min on each side.

Credit:  Deb Spence

Ingredients:

• 1 1/2 pounds meat, sliced into strips about 1/4 to 1/8 of an inch thick
• 1/2 cup No Name Worcestershire sauce (30 mg salt per teaspoon)
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon ground ginger

Directions:

• Mix all the ingredients except the meat in a large-sized ziplock bag.
• Add the meat strips, seal the bag and ensure that all the meat gets coated with marinade.
• Place bag in the refrigerator, turning occasionally for about 4 – 6 hours.
• Place the meat strips on dehydrator trays.
• Dry at 145 degrees for 5-7 hours or until completely dry (length of drying time depends on thickness of strips).

Serving size 1/3 of recipe

Credit:  Deb Spence

Ingredients

• 2 tbsp – Carbquik
• 1/2 cup – Unsweetened Almond Milk
• 2 tsp – Xylitol

Directions:

• Mix carbquik and almond milk
• Cook on medium heat for 5 minutes by stirring continuously.  You may add a little bit of water if the mixture starts to get too thick or lower the heat.
• Add xylitol at the end and enjoy hot.

Nutrition:

Serving Size: 1 full recipe (141g)

• Calories 72
• Total Fat  4g
• Saturated Fat 0g
• Trans Fat 0g
• Cholesterol 0%
• Sodium 169mg
• Total Carbohydrate 15g
• Dietary Fiber 14g
• 1g net carb (total carb=15 – dietary carb =14)
• Sugars 0g

• Protein 1g
• Vitamin A 5%
• Vitamin C 0%
• Calcium 10%
• Iron 1%

I hope you guys find it yummy!

Credit:  Neeru Jindal