LIST OF ALLOWED FOODS

PROTEIN
100 grams of lean protein weighed raw. You should have two servings per day and all visible fat must be removed prior to cooking.

Chicken breast
Beef
Veal
Fresh white fish
Lobster
Crab
Shrimp

VEGETABLES
One vegetable is to be consumed at each meal. No mixing of vegetables is allowed per Dr. Simeons. Different vegetable choices should be made for each meal.

Spinach
Chicory
Chard
Beet-greens
Green salad
Celery
Tomatoes
Red radishes
Onions
Cucumbers
Asparagus
Cabbage

Fruit
2 servings to be eaten daily at separate meals (6 hours apart)
1 apple
1 orange
1/2 grapefruit
handful of strawberries

etc:
tea
mineral water
juice of 1 lemon daily
spices
stevia or saccharine

red cabbage salad

Ingredients
1⁄2 head of red cabbage
1⁄4 cup apple cider vinegar
3 tablespoons Bragg’s liquid aminos
3 tablespoons lemon juice
1⁄4 teaspoon onion powder
1⁄4 teaspoon garlic powder
1 clove finely minced garlic
1 tablespoon finely minced onion
Cayenne pepper to taste
Stevia to taste
Salt and black pepper to taste


Directions
Combine spices with liquid ingredients. Coat cabbage thoroughly with dressing and marinate for 1-2 hours or over night to blend flavors.
Makes 1-2 servings (1 vegetable)
Phase 3 modifications: Add olive oil or flax seed oil. Toss with crumbled bacon or gorgonzola cheese.

chinese chicken salad

Ingredients
100 grams chicken breast
Cabbage
3 tablespoons Bragg’s liquid aminos
1 tablespoon apple cider vinegar
1 tablespoon minced green onion
1 clove of garlic crushed and minced
Fresh grated ginger or a dash of powdered
Pinch of red pepper flakes
Stevia to taste
Salt and pepper to taste


Directions
Brown the chicken with lemon juice, 1 tablespoon Bragg’s, garlic, and onion. Slice cabbage into fine strips. Steam lightly until cooked. Drain off excess liquid. Add chicken, ginger, salt and pepper and chill. Sprinkle with additional Bragg’s
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Drizzle with sesame oil. Add additional vegetables such as bell pepper and mushrooms. Sprinkle with toasted almonds or sesame seeds.

chicken and cabbage soup

Chicken and Cabbage Soup (substitute beef and beef broth)
Ingredients
100 grams chicken
Cabbage
2 cups chicken broth (or substitute 1 cup water for 1 cup broth)
2 tablespoons Bragg’s amino acids (optional)
2 cloves garlic crushed and minced
1 tablespoon chopped onion
1⁄4 teaspoon thyme
1⁄4 teaspoon rosemary
Cayenne to taste
Salt and pepper to taste

Directions
Combine chicken and spices in medium saucepan. Bring broth to a boil. Add cabbage. Reduce heat and simmer for a minimum of 30 minutes. Add additional water to broth as needed. Variations: change the spices and add fresh tarragon or turmeric. Add a 1⁄4 lemon with rind to the broth and simmer for a rich lemon flavor.
Makes 1 serving (1 protein, 1 vegetable)

thai beef soup

Thai Beef Soup
Ingredients
100 grams beef
Celery
2 cups beef or vegetable broth (or substitute 1 cup water for 1 cup broth)
3 tablespoons Bragg’s liquid aminos
1 tablespoon chopped green onion
1 clove of garlic crushed and minced Fresh cilantro
1⁄2 teaspoon fresh grated ginger
1/8 teaspoon chili powder or red pepper flakes
1 bay leaf
Pinch of cinnamon
Stevia to taste

Directions
Heat up broth. Add dry spices, bay leaf, Bragg’s, garlic and onion and bring to a boil. Reduce heat and simmer for 5 minutes. Add beef and celery and cook for 20 to 30 minutes until soft. Add salt, pepper, and stevia. Garnish with fresh chopped cilantro.
Makes 1 serving (1 protein, 1 vegetable)
Phase 3 modifications: Add chili or sesame oil and a few bean sprouts to the soup. Top with fresh sliced mushrooms.

chili

Chili
Ingredients
100 grams lean ground beef (less than 7% fat)
1 cup chopped tomatoes
1⁄2 cup water
1 tablespoon minced onion
2 cloves garlic crushed and minced
Pinch of garlic powder
Pinch of onion powder
1⁄4 teaspoon chili powder
Pinch of oregano
Cayenne pepper to taste (optional)
Salt and pepper to taste

Directions
Brown ground beef in small frying pan, add onions and garlic. Stir in tomatoes and water. Add spices and simmer slowly until liquid is reduced. The longer it cooks the more tender and flavorful. Add a little water as needed to prevent burning. Serve with chopped green onion or tomato garnish and salt and pepper to taste.
Makes 1 serving (1 protein, 1 vegetable)

Buffalo Style Chicken Fingers

Ingredients
100 grams of chicken cut into long thin strips
Melba toast crushed (optional)
2 tablespoons hot sauce (Franks red hot sauce works the best for this recipe)
4 tablespoons lemon juice
Salt and black pepper to taste

Directions
Marinate chicken strips in lemon juice and salt. Coat chicken strips with Melba crumbs. Fry in frying pan until lightly browned and cooked thoroughly. Toss with hot sauce and black pepper to taste. Serve as finger food or as an entrée. Serve with raw celery sticks or desired vegetable. Garnish with parsley.
Makes 1 serving (1 protein, 1 Melba toast)

Szechwan Chicken with Cabbage

Ingredients
100 grams chicken breast
Cabbage
1 cup chicken broth or water
3 tablespoons Bragg’s liquid aminos
1 teaspoon hot sauce
Pinch of crushed red pepper flakes
Pinch of fresh or powdered ginger
1 clove garlic crushed and minced
1 tablespoon chopped green onion
Stevia to taste


Directions
Brown Chicken in Bragg’s and a little water. Add chicken broth and spices. Simmer for 5 minutes. Add the cabbage and allow to cook for 10 minutes or until cabbage is tender. Add additional water if necessary. Top with additional green onions for garnish and sprinkle with lemon juice and additional Bragg’s.