South Beach Recipes
 

I thought that it might be a good idea to have our own thread here on the SB forum dedicated to South Beach recipes.

I love to cook, and enjoy inventing or adapting recipes to suit my woe. I usually post my recipes in my journal and sometimes over in the Low-Carb Recipes forum. However, I thought that it might also be better to post them in our area as well for all South Beachers to see.

I plan to add various recipes as I go along, and hope that others following South Beach will post their favourite recipes etc., here too.



PLEASE BEWARE OF THE FORUM RULES WITH REGARD TO POSTING RECIPES:

Recipes may only be posted if they do not violate copyright. This applies to most cookbooks. If you found the recipe elsewhere on the internet, be sure it would not be a violation of copyright to post it. If in doubt, post a link instead. If it's a recipe that you have used and tweaked enough to make it your own, that's okay to post, but it would be a generous gesture to credit the source of inspiration.
http://forum.lowcarber.org/showthread.php?t=163749

If it's your own invention, then it's not a problem.

Demi's South Beach Coconut Chicken
 

Here is my version of the SB Diet Cookbook's Coconut Chicken:

Demi's South Beach Coconut Chicken

(Suitable for all Phases of SB)

Serves 2

2 chicken breasts cut into strips
clove of garlic (chopped and crushed)
1 tsp freshly grated ginger
2 tbsp water
1 tbsp lemon juice
large pinch of cumin
large pinch of turmeric
1 tbsp ground almonds
8 fl oz 240ml coconut milk (low fat)
1 tbsp olive oil

Heat the olive oil in a wok and then stir fry the chicken strips for about 5 minutes. Remove from the pan and place to one side. Add the garlic, ginger, water, lemon juice, cumin and turmeric to the wok and gently stir fry for a couple of minutes. Add the coconut milk, stirring well. Bring to the boil, gently stir in the ground almonds, and then add the chicken strips. Reduce the heat, and leave to gently simmer for about 10 minutes.


This is lovely served with green vegetables - stir fried courgette (zuchini) ribbons, green beans or pak choi (bok choy) are really good with it.

Thai Chicken Cakes
 

My original recipe for these can be found here


Thai Chicken Cakes

(Suitable for all Phases of SB)

Serves 2

2 large boneless and skinless chicken breasts, cubed
1 garlic clove, roughly chopped
Small piece of root ginger, peeled and roughly chopped
1 small onion roughly chopped
4 tbsp fresh coriander
1 green chilli, seeded and roughly chopped
Olive oil

Toss the chicken, garlic, ginger, onion, coriander and chilli in a food processor. Blitz until the chicken is finely ground and everything is well mixed. Shape the mix into 6 small cakes. Lightly brush with the olive oil and then grill under a medium heat for approx 3-4 minutes each side.

My original recipe can be found here



Tuna Salsa Salad

(Suitable for all Phases of SB)

Serves 1

1 can of Tuna
1 tbsp mayo (FF, if preferred)
3 cherry tomatoes
½ small avocado
1 Spring Onion (scallion)
Lettuce Leaves – romaine, rocket (arugula), baby spinach and lambs leaves are especially nice to use for this


Drain the liquid from tuna, place in a bowl and mash with a fork. Add the mayonnaise and blend well. Cut the cherry tomatoes into quarters, cut the avocado into small chunks, and chop the spring onion into small pieces. Add to the tuna mixture and mix well.

Arrange the lettuce leaves on a plate and pile the tuna mixture on top. Sprinkle some parmesan shavings over the top if desired (optional).

This is great Demi....and if we can get one of the mods to pin it up for us, then we'd have a much easier way of getting to it. :idea:

Thanks!! :D

I'm going to bring over my recipes for turkey or chicken chili and mock mashed cauliflower. :yum:

Great thread idea! So many recipes are suitable for Atkins but not really for SB. I'll be back later to post.

P.S. I second the request for a sticky.

Tuscan Grilled Steak
 

This recipe was recently featured in the South Beach Newsletter (17 June)


Tuscan Grilled Steak

(Suitable for all Phases)

Serves 4 - 6

3 large cloves garlic, crushed
2 teaspoon extra-virgin olive oil
1 flank steak, about 2 pounds
Salt and pepper
4 oz. (about 6 cups) arugula (rocket)


In a small bowl, mash garlic and oil until a paste forms (you may also do this in the food processor). Pat steak dry with paper towel, then sprinkle with salt and pepper. Rub garlic paste over both sides of steak. Let sit for 30 minutes.

Preheat grill to high heat. Grill steak 5 to 7 minutes, until medium-rare. To check, cut into meat with a knife and remove when meat is slightly less done than you want it to be. Transfer to cutting board; cover loosely with foil and let rest 10 minutes. Slice very thin, against the grain and at a slight angle.

Arrange arugula on platter. Top with steak slices. Drizzle with any accumulated platter juices. Serve immediately.

Yoghurt-spiced chicken breast
 

This is a link to a fabulous chicken recipe that I have made a couple of times. It's very good cold too.

Apart from the sugar in the relish, I think it is definitely suitable for all of us Sbers :)


Yoghurt-spiced chicken breast



Enjoy :yum:

I'm loving all your recipes Demi!! :yum: Thanks again!!

Can we get this thread sticky please?

Great thread and recipes!!!

I think the little bird watching over the Beach must be taking a break today ;)

Low Carb Spaghetti Squash Pancakes
 

Joe's post about new breakfast ideas prompted me to look for more breakfast ideas using squash and I found the following recipes for squash pancakes:

http://www.fabulousfoods.com/cgi-bi...sqshpattie.html

Of course these wouldn't have to only be for breakfast.

I know I posted this before but I am not sure where, so forgive me for repeating mysef. My favorie dish that I have made is spagetti squash with browned ground turkey and SF Ragu.
It is so quick, easy and tastes great!

Ginger & Garlic Chicken with Pak Choi
 

This is so quick, easy and delicious:


Ginger & Garlic Chicken with Pak Choi

Fresh ginger
Garlic clove
Chicken breast, cut into strips
Pak choi (Bok choy), roughly chopped
Olive oil

Crush the fresh ginger and garlic, and then add to some olive oil in a wok (or frying pan), and when the oil is hot enough add the chicken. When the chicken is just turning golden, throw in the chopped pak choi, stirring until it is slightly wilted. Serve immediately.



This recipe serves one, but it is easy to make for more people - just add another chicken breast and pak choi per person. You can also add more ginger and garlic - entirely your choice.

ummmmmmmmmmmm that one really sounds good!!!!
thanks for all the recipes!