Spunky Coconut's Almond and Orange Spinach Salad

Weight today: 131.4
Yesterday: 132.6
Difference: -1.2

I got my invilign braces put in today. It's helped my diet since my mouth is too soar to want to eat anything.Ouch!

After I went off the HCG for 72 hours, I ate well for one day and then went right back on the shot the next day. Still feeling pretty hungry but doing my best to keep myself of track.

The Spunky Coconut has Almond and Orange Spinach Salad that is safe for Phase 3. Thought I would share.

Almond & Orange Spinach Salad

photographs and recipes provided by The Spunky Coconut

Words can not express how much I love my almond & orange spinach salad! Spinach salads are the way to my heart to begin with, but add the almond and orange dressing, the fresh sliced oranges and chopped almonds, plus the caramelized onions.... I am in taste bud heaven :-) This is a dinner I not only thoroughly enjoy but can feel good about eating too. Let us know if you agree!

Almond & Orange Spinach Salad Dressing:

Add to blender:

1/4 cup almond butter

1/4 cup orange juice

1/4 cup extra virgin olive oil

1/4 cup agave

1 tsp apple cider vinegar

1 tsp gluten-free tamari sauce

1/4 tsp celtic salt

Green Goddess Dressing -Elana's Pantry

Green Goddess Dressing
1 avocado
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
½ teaspoon herbes de provence
½ teaspoon celtic sea salt
3-5 drops stevia
1 cup water

1. Place all ingredients in a Vita-Mix (or other high speed blender
2. Process on high speed until smooth and cream
3. Pour over your favorite salad greens
4. Store remaining dressing in a glass jar in fridge
5. Keeps for up to 5 days (if it lasts that long)

recipe from Elana's Pantry: http://www.elanaspantry.com/green-goddess-dressing/


I made this recipe with the avocados I got. It is great on baby spinach with feta cheese! All Hail The Avocados!

Ketchup Recipe

I have started getting together my recipes for Phase 3 since I start it in about a week. One I was able to find that I was going to share with you all was a ketchup recipe. Fairly easy to make though I noticed it takes a long time (hours) for the tomato juice to reduce down to paste and doesn't taste the same if you use paste right off the bat.

Modified from the recipe in Breaking the Vicious Cycle. Make sure your tomato juice is either made with a juicer using organic diced canned tomatoes or you use a low sodium/no salt added tomato juice. I ended up using the diced canned and squeezed the juice out with some my hand and a sieve and used the mush/paste for pizza sauce. Freeze the paste/mush to use for later.

Ketchup
4 cups of tomato juice
2-4 Tablespoons white vinegar
2 bay leaves (optional- but adds flavor)
salt and pepper to taste
5-7 drops of Stevia (add in additional Stevia to taste, I haven't gotten a good measurement of this yet.)

Mix all ingredients except Stevia and simmer on stove until thick, stirring often to prevent sticking. Like I mentioned, mine took about 2-3 hours. It's messy when it bubbles but makes great ketchup! When almost to desired thickness begin to add your drops or packets of Stevia. Here is where it's a bit tricky. Just add the Stevia drop by drop or packet by packet, stir and taste until you get it sweet enough. If you want to make "spicy" ketchup add either Frank's Hot Sauce (it doesn't contain sugar) or cayenne pepper in the same manner as the Stevia, little by little until you get the desired "ouch" on your tongue.

I will post pictures as soon as I make my batch.