Intermittent Fasting Diet Plan Example

I'm trying to get better about using up little bits of things that are in the fridge, and a few weeks ago I found myself with just two links of spicy turkey Italian Sausage and no idea how to use it.  I sat down in my office chair and paged through a few cookbooks and quickly spotted a recipe for Spinach Salad with Italian Sausage in Bon Appetit Fast Easy Fresh.  I didn't have spinach, but I had one of those little tubs of baby arugula, and since I love Spaghetti with Italian Sausage and Arugula, I thought maybe a salad with baby arugula and Italian sausage might be a winner as well.  If you're a fan of arugula, I promise this Baby Arugula Salad with Turkey Italian Sausage and Red Pepper Strips is really wonderful; I thought all the flavors here were perfect together.

(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.

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: