Intermittent Fasting Diet Plan Example

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Sriracha Beef Cabbage Bowl that was inspired by my good friend Jeanne is something I've made over and over.  Cut up your own cabbage or use a coleslaw mix without carrots if you're making this for Phase one.)

I love it when I get a good cooking idea from one of my favorite people, and my friend Jeanne was the brains behind this Sriracha Beef Cabbage Bowl recipe, which I've already cooked and devoured several times.  Jeanne has already made an appearance on the blog, because one of my all-time favorite salad recipes was created in honor of her wedding.  Then last summer she came for lunch to check out the new house, and I made two of my favorite recipes for her.  Jeanne had the brilliant idea to pile the meat from Quick Sriracha Beef Lettuce Wraps on top of Spicy Mexican Slaw, and this recipe was born.  The creamy coolness of the cabbage slaw is the perfect partner to the spicy Sriracha beef in this recipe; hope you enjoy!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Spicy Cabbage Salad with Tomatoes, Radishes, and Celery is one of those amazing salad combinations where the sum is so much greater than the parts.  And since we're welcoming March with a new header featuring cabbages, this salad is perfect for that reason as well.)

The minute I saw the Puerto Rican Cabbage Salad on Champaign Taste, I knew I was going to make some version of this salad, since I adore cabbage salad, and cabbage is one of The World's Healthiest Foods.  When I made the salad I loved it, and it got two thumbs up from my sister Val and brother-in-law Jon as well, and I'd say this salad is already destined to be a favorite.  After doing a little internet research about Carribean cabbage salads, I did tweak the recipe a bit, upping the crunch factor with radishes, adding some chopped celery leaves and green onions, and using just a touch of lime juice in the dressing.  With those changes I don't know how authentically Puerto Rican the recipe is, so if you're a food purist you may just want to call this "cabbage salad."  No matter what you call it, if you try this recipe I predict you'll love it just as much as I do.

(Updated with better photos, plus instructions for using either dried or canned beans, February 2014.)  If you're someone who might be inclined to turn up your nose at the mention of lima beans, stay with me for a minute here.   I first made this soup with Florida Butter Beans, (a type of heirloom baby lima bean, also known as Calico Pole Beans) that I bought in San Francisco from Rancho Gordo Beans.  The Florida Butter Beans are creamy and delicious, and if you can find those (or something similar) I highly recommend making this soup starting with dried beans that you've soaked overnight.  But when I decided this recipe *must* have an updated photo, I decided to try it with canned butter beans from the supermarket, and I was happily surprised at how good it was that way too.  If you still can't wrap your mind around the idea of butter beans or lima beans, try the soup with a different type of white bean!

An amazingly-delicious salad that's a real treat for Phase One!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.   This salad is a recipe where I subbed sugar snap peas for carrots to make it Phase One, and it's something I could eat over and over.  If you're not a cilantro fan, I'd just use more green onion.)

I'm always a fan of cruciferous vegetables, so when I saw a recipe in Cooking New American with red cabbage, chicken, and cilantro, of course I wanted to try it. I love the flavor and crunch of red cabbage, and when I'm making a lettuce salad for lunch, it's one of the first things I'll add. In this salad red cabbage was the main ingredient, and I realized too late it would have been nice to use my beloved mandoline to get the cabbage a bit thinner, but even with slightly thicker cabbage, you can tell I loved this flavor combination: