Intermittent Fasting Diet Plan Example

A new mobile-friendly design for Kalyn's Kitchen and now you can sort recipe thumbnails by diet type and category!

A Brand New Design for Kalyn's Kitchen!
If you're reading this post then the new-and-improved site design for Kalyn's Kitchen has launched! And about 40-45% of you usually access the site on your phone, so the new design has been carefully planned to make it easier to use Kalyn's Kitchen on mobile devices of all types, while hopefully still displaying well on tablets and desktop computers.

(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 feature Phase One Recipes from the past that have been my personal favorites, and this Quick and Easy Pecan-Crusted Dijon Salmon is perfect for a nice dinner on Valentine's Day.)

I probably don't need to remind you about Valentine's Day, do I?  Those who are celebrating by going out to dinner have hopefully made reservations, but if you're looking for something a bit special to cook at home I would highly recommend this delicious Pecan-Crusted Dijon Salmon.  Not only is it absolutely delicious, but this recipe is so easy that you won't have to spend much time in the kitchen.  (If salmon isn't your thing, there are a lot more ideas for Valentine's Day dinner at home with the Valentine's Day Recipes, including some low sugar chocolate treats.)

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this salad is something I've made over and over since my sister Pam first told me about it.  I wasn't too fond of the original photo of the finished dish, so when I made it again recently I also updated the photo; enjoy!)

I love the way social media spreads good ideas around the web, and this salad is my version of one my sister Pam got from a friend, who found it on Pinterest.  The e-mail I got from Pam had just a list of ingredients and some suggestions, so when I made the salad I kind of made up my own directions.  Then when I got ready to post my salad, I wanted to credit the source if I could find it, and when I copied what Pam had sent me and entered it into the search on Pinterest I found Avocado Chicken Salad from Becoming Betty.  My version has larger chunks of chicken and avocado, and I made the lime and mayonnaise into more of a dressing, while the original version is more mixed together.  This salad was so good that the amount I made above didn't even last a day at my house (although I *did* have help eating it from Jake.)  If you like these ingredients, I promise this salad is going to be a keeper!

(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.

Roasted Broccoli with Lemon and Pecorino-Romano Cheese is an easy side dish that only needs 20 minutes in the oven.

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and Roasted Broccoli with Lemon and Pecorino-Romano Cheese is easy and delicious.  This recipe was updated with new photos, November 2014.)

Here's another recommendation from the big list of Carb-Conscious Thanksgiving Recipes I've been spotlighting this month.  If you don't want a richer broccoli dish like Broccoli Gratin with Swiss and Parmesan, this roasted broccoli with lemon and Pecorino-Romano cheese is lighter, but just as flavorful. What makes this recipe so good is the way the broccoli gets tossed with lemon juice after cooking so the hot roasted broccoli soaks up the lemon flavor, then gets kicked-up with the slightly assertive flavor of Pecorino-Romano Cheese. Best of all, this cooks in 20 minutes, so you could throw it in the oven while you're carving the turkey and making gravy.

(Updated with better photos and step-by-step instructions February 2014.)   For me this was one of those weeks where I was glad when it ended!  First of all I woke up sick on Monday and all week I've been coughing, congested, and feeling low energy.  Maybe that's the reason every new recipe idea I've tried has either been a complete flop or something that I know can be good but needs more work.  I'd say the cooking highlight of the week was re-doing the photos for this Stir Fry with Pork and Veggies that I first made back in 2007, and even though I was sick it tasted good too.  I used pork, but you could also make it with chicken, tofu, or just stir-fry the veggies.

I made this Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro several times to get the flavors just right, and when I was making the final version (with the addition of radishes for color and a little crunch) my brother Mark, his wife Lisa, and their daughter-in-law Lindy dropped by just as I was starting the recipe.  I convinced them to hang around while I made the salad and took photos, which might be the best excuse ever for a rather messy-looking bowl of salad that could have been styled a bit more carefully!  Being close enough for family members to drop in is just one of the things I absolutely love about the new house.  And by the way, I fed my visitors this salad, as well as leftovers from a casserole that hasn't made it to the blog yet, and both dishes were definitely a hit!

(Salt Lake has gotten about 24 inches of snow in the last 24 hours, and I could use some comfort food, so this delicious Chicken, Black Bean, and Cilantro Soup sounds perfect for A Month of Daily Phase One Recipes. This is a quick and easy recipe, especially if you have some leftover rotisserie chicken in the fridge.)

If you're a regular reader you know I'm constantly going through the archives of the blog and updating old posts with new photos.  And if you want to see how much this recipe for Chicken, Black Bean, and Cilantro Soup needed a photo make-over, just look below at the original photo, with soup spilled all over the edge of the bowl! I'm still not the greatest photographer, but I'm leaving that photo here as proof that my photos are certainly  improving.

(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!

(Today's pick for the month of  Daily Phase One Recipes (as well as Phase One Fridays) is this favorite Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper that's one of the soups I've been thinking about trying in the new electric pressure cooker I got for Christmas.  You can see all the recipes from the month by clicking Daily Phase One Recipes.  Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)

I've been a long-time fan of split pea soup, but I always made it with carrots until I tried this experiment of replacing the carrots with sweet red bell peppers, for a split pea soup that's not only delicious and colorful but also a Phase One recipe for the South Beach Diet.  Score!  I used a fairly generous amount of ham and red bell peppers in proportion to the split peas, so you can have this for Phase One, even though split peas and lentils are a limited food.  Of course if you're just craving split pea soup and don't care about Phase One, go ahead and make it with carrots if you prefer.

It only takes a quick look at the sections for Fruit and Vegetables in my recipe index to tell that I'm a veggie lover and always will be.  But even though savory flavors are my favorites, there are a few fruits I absolutely love, and fresh peaches are up near the top of that list.  When the Utah peaches are in season I can't get enough of them!  But you can't eat peach desserts every day, even when they're healthy ones (like my Slow Cooker Low-Sugar and Gluten-Free Peach Crisp.)  When I do have a lot of peaches, this Fresh Peach and Blueberry Yogurt Parfait Recipe with chopped fresh peaches, low-carb vanilla yogurt, and blueberries is one of my favorite ways to eat them.  Greek yogurt would also be good here for a version with even less sugar, and if you don't want to splurge for blueberries (which aren't really in season right now), use some low-sugar granola to go with the peaches for a different flavor combination.

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:

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and all during November I've been spotlighting vegetables and salads that I'd love for Thanksgiving.  Now it has been brought to my attention that not everyone wants salad for Thanksgiving (you know who you are) but personally I'd love a salad like this to balance out the other higher-carb foods.  Check out the my Top Ten Thanksgiving Recipes or all the other Thanksgiving Recipes if you're still working on your menu!)

I love hearts of palm, a tasty and low-carb delicacy that I learned to like years ago when I worked at Le Parisien, a French Restaurant in Salt Lake that's no longer in business.  For years I would rarely buy them at grocery store prices, but that changed when Costco started selling them in two-packs of 25 oz. jars at a price that was a lot more affordable.  Now they're something I always have in my pantry.  Still this Rich Salad with Hearts of Palm, Avocado, and Radicchio includes avocado, radicchio, butter lettuce, and pine nuts, all things that aren't really everyday ingredients which may be why it's called Rich Salad!  But when you need something for a special dinner party, this is a delicious salad that's sure to impress, and if you can get those two-packs of hearts of palm from Costco, you can have it a little more often.

You can't go wrong with any of my leftover turkey ideas, but this delicious salad with leftover turkey (or chicken) is an especially good option for anyone who wants to get right back on the healthy eating plan after the big day of indulgence.  This Phase One salad features leftover chunks of turkey with a dressing that's partly made with non-fat Greek yogurt and seasoned with Indian spices.  The finishing touch is chopped cilantro, but if you're not a cilantro fan I would just use more green onion.