How to diet fast 1 week

When he was staying at my house, my brother Rand came home one day with a garbanzo salad from the market.  The salad was okay but not anything that was especially memorable, but doctoring up that salad to give it a bit more wow was what inspired this Roasted Garbanzo and Vegetable Salad with Garlic, Feta, Olives, and Basil.  And everything about the salad I came up with was perfect (if I do say so myself), including the way I roasted the garbanzos, red bell peppers, and red onions with garlic to add more flavor, the savory saltiness from the Feta and olives, and extra punch from sliced fresh basil added at the end.  I'm growing basil in the window of that new kitchen I keep promising to show you, but if you don't have basil I think chopped parsley would be delicious as well.

I've been a cabbage fan for a long time, but I think the beginnings of my love affair with cabbage probably were stirred by a bacon and cabbage salad my mom used to make.  I'd clean my plate when we had that for dinner, and not just because of the bacon either!  As an adult I've continued to love cabbage both raw and cooked, not only for the flavor but also because it's such an inexpensive, nutritious, and diet-friendly ingredient.   I've posted a lot of favorite recipes featuring cabbage through the years, and this Roasted Cabbage with Lime and Sriracha is definitely a riff on my Roasted Cabbage with Lemon, a recipe that's been hugely popular on the blog.  If you like lime and Sriracha Sauce, take a chance on the cabbage and I bet you'll like this one as much as I did!

I admit I was a little skeptical the first time I tried cooking eggs in the slow cooker.  But that experiment was such a success, and it taught me two things about slow-cooked eggs.  First, the finished dish will be a little softer than something similar that's cooked using higher heat on the stove (which actually makes it perfect to store in the fridge and reheat later.)  And second, the long slow cooking time infuses the eggs with the flavors from the other ingredients in a way that produces delightful results.  This Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta would be a lovely dish to put in the slow cooker for a mid-day brunch, and I think it would be just as good for a light dinner. 

The very best recipes of all are probably ones that people excitedly describe and urge their friends to try, and if that's true, then this recipe for Roasted Brussels Sprouts with Pecans must be doubly good. First my friend Trudy told me about the roasted brussels sprouts with pecans that were such a hit when she made them. Pecan Brussels Sprouts from The Blackberry Farm Cookbook were the ones Trudy made, and I found that recipe online and adapted it a little for the Roasted Brussels Sprouts with Pecans pictured above.

Then, when I mentioned on Twitter that I was making them, Sean from Hedonia shared that he makes roasted brussels sprouts with hazelnuts, and always tosses the hot sprouts with a little bit of crumbled blue cheese, like the photo above. I loved the idea, so I tossed half the batch with some Gorgonzola cheese as Sean had suggested. Whether or not you're opting for the addition of blue cheese or Gorgonzola, this recipe is a keeper!

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. Phase One Recipes are also Low-Carb and Gluten-Free.   This recipe was first posted a few years back with my collection of Carb-Conscious Thanksgiving Recipes, and I think this would make a great side dish for the big Thanksgiving celebration.)

This is a great lunchtime dish as you can prepare it the night before – all you need to do at lunch is assemble your wrap!

Add some freshly washed salad leaves for even more crunch and flavour. Recipe serves 2.

Calories per serve – 235

Source: http://www.losebabyweight.com.au/recipes/lunch-ideas/