Hey, I’m back with day 23 on Isabel Del Los Rio’s The Diet Solution Program.
If you’ve missed any of my previous 22 updates you can get all caught up by clicking here —> The Diet Solution Program Review
Today was A LOT better than my goof ups from the last few days.
I woke up today, didn’t eat until I felt hungry which was about 10 am, and then had a green smoothie to fill myself up with the veggies and fruit. Then I ate normally (as per The Diet Solution Program) the rest of the day.
Here was my greens drink recipe:
- 1/4 stalk celery
- 1 handful spinach
- 1/4 english cucumber
- 1/2 avocado
- small bunch parsley
- 3 capsules greens powder w/ spirulina
- 1/4 cup frozen raspberries
- 1/4 cup strawberries
- Handful pumpkin seeds
Blend all ingredients in a blender. This particular smoothie wasn’t all that great but I did manage to drink it all. My next green drink will be slightly different.
Today I thought I would share a few recipes from Isabel that are included in the program.
- 1 large egg yolk, at room temperature
- ¾ cup oil *
- 1/8 tsp salt
- 1 tbs lemon juice
- ½ teaspoon Dijon mustard
Set up your electric beater or blender. Place the egg yolk and salt and add the mustard, lemon juice and blend on pulse. Keep the blender running as you add oil drizzling very slowly. This will take a few minutes. Don’t rush the process. The oil may begin to separate from the egg. When all the oil has been added, add more salt and lemon juice. Refrigerate for up to five days. Stir before serving.
* Notes on oils
Extra Virgin Olive Oil can be used, however, walnut oil makes gives it a more buttery taste. Hazelnut oil gives this a nutty flavor. Truffle oil works great and gives it a more earthy flavor but also makes for a more pricey mayo.
Taco Seasoned Beef Low Carb Dinner
- 1 pound ground grass fed Beef or Buffalo (both work great)
- 2 Tablespoons Do-it-Yourself Taco Seasoning
Do-it-Yourself Taco Seasoning Recipe (Great to make ahead of time and always keep on hand):
- 6 Tablespoons Chili Powder
- 2 Tablespoons Cumin
- 4 Tablespoon Paprika
- 3 Tablespoons Onion Powder
- 1 Tablespoon garlic powder
- 1 Teaspoon cayenne pepper (this makes it spicy. add more or less depending on how you like it)
Sautee the ground beef or buffalo in a large pan. I often don’t even need to add any oil as the natural fats in the meat help it cook without sticking. Make sure to stir and cut up the meat in small pieces with your spatula as it cooks. Once the meat is cooked through, add 2 Tbsp of the above Taco Seasoning (or Taco Seasoning of your choice.)
What can you do with this taco seasoned meat? I love to put it over a large salad of romaine lettuce, chopped tomatoes, cucumbers and celery and add salsa on top. My husband loves to put it on Sprouted Grain Tortillas, Spelt Tortillas or Rice Tortillas that we purchase at our local health food store. A good friend of mine uses large leaves of Romaine Lettuce and makes “Lettuce Taco Wraps”. If you have a bit of time, you can even add some fresh guacamole to your salad or wrap.
Oh, and did I mention this taco meat freezes and re-heats really well? You can make a big batch and freeze in smaller containers for later use.
- 1/3 cup Organic Virgin Coconut Oil or butter, melted
- ½ cup cocoa powder
- 6 eggs
- ½ cup Steviva Blend baking stevia (which is equal to 1 cup sugar)
- ½ teaspoon Celtic Sea salt
- ½ teaspoon vanilla
- ½ cup sifted Organic Coconut Flour
- 1 cup raw nuts, chopped (optional)
In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, stevia, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.
And if you would like to join me on my journey on The Diet Solution Program you can grab your copy by clicking here —> The Diet Solution Program
Susan Campbell, MS, CSCS