Tenderloin Medallions with Rosemary Sauce

1 pound tenderloin (beef or pork)
1 Tbs butter (to sauté meat)
Sauce:
1 Tbs butter
1/2 tsp cocoa
1/8 tsp salt
1 clove garlic, minced
1/2 tsp rosemary (dry) or 1 tsp fresh
1 tsp coconut amino *
1/4 cup water *

(For unrestricted diet, use 1/4 cup dry red wine or beef broth (if using beef) or 1/4 cup dry white or rose wine (if using pork))

Instructions:
Cut tenderloin into 3/4 inch slices. Heat 2 tablespoon butter in 10" skillet or nonstick pan over medium high heat. Sauté tenderloin 3 minutes each side. Remove meat to platter and keep warm.

Add 1 tablespoon butter to pan, and the remaining ingredients until bubbly. Heat to boiling and stir 1 minute. Serve over meat.

HOT not CEREAL

We like to call this "Hot Not" cereal because it isn't exactly your typical Cream of Wheat or Oatmeal that you would expect in the morning. This is a Phase 1 or Phase 2 Antifungal - friendly recipe. Quick to make, delicious to eat. The best part is, there is room for substitutions and modifications for whatever your taste buds are craving.

Healthy Apple, Cinnamon, Quinoa Hot Breakfast Cereal

Makes 2 servings.

Ingredients:

1/2 cup Quinoa (uncooked)
1 cup Water
1 Green Apple (washed, cored, chopped)
1/2 tsp Cinnamon (more or less to taste)
5-10 drops Stevia (more or less to taste)
1/2 cup Plain Greek Yogurt (optional)

Directions:

Place quinoa, water, chopped apple, and cinnamon in sauce pan. Bring to a boil, reduce heat to low and cover for 10-15 minutes (or until the Quinoa has absorbed all the liquid). Remove from heat, stir in Stevia and Yogurt. Serve. Enjoy.

Other options. You could use...

Berries in place of apples.
Pumpkin puree and pumpkin pie spice.
Nutmeg or your other favorite spices.
Cream instead of yogurt.
Honey or Maple Syrup in place of Stevia.

The possibilities are ENDLESS!

Shrimp Salad & Dip

 

This easy-to-make Shrimp Salad can also be used as Dip. If you like "San Francisco's Seafood & Shrimp Salad" from Sam's Club, you will like this. It is very similar (my mom said she actually prefers my version over theirs - listen to your mother!). In this recipe we used 'healthy' ingredients. Many diets, including "Phase 1 and Phase 2 Antifungal" restrict starch, sugar, carbs, flours, and so on. The best part is, the measurements can be adjusted to taste and substitutions can be made as well (noted below).



 

Shrimp Salad: Shown served with lettuce and amaranth crackers

Shrimp Salad / Dip

Ingredients:

• Approximately 35 small shrimp (cleaned/cooked/shelled/deveined)
• 1/4 cup Onion (diced)
• 1 stalk Celery (chopped)
• 1/2 cup Sour Cream*
• 1 tsp Lemon Juice
• 1/8 tsp Paprika
• 1/8 tsp Garlic Powder
• 1/8 tsp Onion Powder
• 5-8 drops Stevia*

(* If you are not on a restricted diet, feel free to replace the Sour Cream with Miracle Whip and use Sugar in place of Stevia. You can also use a mixture of sour cream and plain Greek yogurt as well.)

 

Instructions:

• Shrimp: Rinse, remove tales and veins (if any) and chop in to small pieces.
• Celery: Wash and chop.
• Onion: Peel and dice.
• Lemon: Wash lemon, cut, and squeeze out juice (or use bottled lemon juice). 
• Sour Cream: Measure into a medium bowl then add the lemon juice and stir
• Spices: Measure into sour cream mixture and stir. Add Stevia to taste.
• Add shrimp, celery, and onion and stir until nicely blended.
• Chill and serve.
• Refrigerate leftovers (if there are any). 

It's ok to sample the shrimp!

 

 

Serving suggestions:

Put a scoop in a leaf of lettuce for a grain-free salad or wrap (or your favorite bread/tortilla).

Serve with Amaranth crackers (or your favorite crackers).

 

Keeps well in the refrigerator for about 4-5 days. Stir before serving as minor separation can occur.

 

 



 

There ya have it! Simple ingredients to make a delicious Shrimp Salad / Shrimp Dip!