Scrambled Wraps

One of the things I've found in researching online re: hcg protocols is that there are some options to the original program established by Dr. Siemens. For one thing, there are expanded food lists. For the most part, I have choosen to stick with Siemen's orginal program and lists, from "Pounds and Inches"/.

That being said, I know from long-time "dieting" experiences, that there are some things my body reacts to better than others. High quality proteins are really key to my personal weight reduction efforts. Eggs are a superstar protein, in my book. Being on one of the expanded lists, I decided to experiment just a bit. This is what happened:

SCRAMBLED WRAPS

Fork-whip one whole egg (organically produced) and two egg whites. Mix in some lemon pepper, seasoned salt, a bit of turmeric, and a grind of fresh pepper. Heat 3 T. water to boiling in the small fry pan. Slip in the egg mix, reduce heat, and let set, stirring carefully a few times to get it all cooked but not dry. Let cool several minutes, then serve spooned into crispy Buttercrunch lettuce leaves.

I love the freshness of grapefruit with eggs, so that was my fruit choice to go with a slice of Melba and the savory egg wraps. Filling and fun!

Sweet Ginger Shrimp

I love things wrapped in lettuce leaves! Especially crunchy Butterhead lettuce out of our raised bed lettuce garden, cold and crispy from the frig. This tangy shrimp recipe is punchy with ginger and a sweet orange sauce.

Mix in small fry pan:
1/4 c. water, 2 T. fresh lemon juice, 2 T. fresh orange juice, 2 T. Braggs Liquid Aminos, 1/4 tsp. dry ginger powder, pinch of chili seasoning, large dash of garlic and onion powders, dash of seasalt and ground pepper. Add stevia to taste, not TOO sweet

Bring to boil, slide 4 oz. peeled prawns (41-50 count, which are medium size) , cook about 1 min. until turning opaque on sides. Turn each shrimp over, turn off heat and let set in pan juices while asssembling plate. The shrimp won't overcook this way.

Lay cleaned whole lettuce leaves on plate. Put shrimp in a small bowl. Turn up heat under pan, let pan juices simmer a few minutes more to thicken. Pour into another small bowl. Set the shrimp and sauce bowls on plate with lettuce.

This is the fun part! Put one or two shrimp in the lettuce leaf, spoon on some sauce, fold the END up on the lettuce to keep the sauce from escaping, and take a good bite! Be sure to lean over the plate, the sauce will try to run away! For small leaves and one shrimp, I just fold it over and eat it in one bite - yummers!

NOTE: Oranges are not on the Siemen's protocol, but are listed on other sites. I wanted to try it, as oranges and seafood are a good pairing. It didn't seem to bother the wt. loss, but I won't use oranges often.

# 1 Go-to recipe

A quick calendar scan of the coming week on Sunday evening: hmmm, a couple busy times in there. Not to worry. Make sure there's crisp lettuce and small pink shrimp in the frig.

One of the things I'm really really enjoying about this eating protocol is how SIMPLE it is. Two items to prep, twice a day. Not counting fruit - other than washing or cutting. I mean, how hard is it or how long does it take to whack a grapefruit in half?!

This salad is probably my favorite thing of all time.

I'm blessed to live right on the bay where we have a seafood processing business just blocks away. Fresh fish and shrimp, at my beck and call. I keep a few measured (weighed) out packages in the freezer, but get to use fresh most of the time. Lucky me!

These succulent little pink shrimp get a good rinse in the seive, then drained a few moments while I tear up lettuce from my garden that has been previously washed and rolled in a towel then refrigerated to stay crisp.

Dressing? Easy breezy. A simple vinaigrette. 2 T. organic apple cider vinegar, 3-4 T. water, some stevia to taste, makes a nice sweet-sour type dressing. I throw in some dried herbs, which ever are calling my name at the time, a dash of seasalt and grind of pepper. Wah-la.

The little cup came with shrimp in it one day. It measures 1/2 c. With the lid, it makes a great little shaker for mixing this dressing. I use about half on one salad, pop on the lid and the rest goes into the refrigerator for the next salad.

The melba toast is kinda fun. Sometimes I break it up and drop the little croutons over the salad, other times I just munch little nibbles inbetween bites of salad. One slice of melba doesn't look like much - it's amazing how satisfying it is.

I love to supreme grapefruit. Cutting off the outer rind, then dividing each segment by peeling off the membrane. Grapefruit is good ice-y cold from the frig, but sometimes I prefer it room temp - the flavor really comes through. I always take several good whiffs of the rind before composting it. Grapefruit has got to be the most refreshing scent of all the fruits!

So there's my #1 meal. Shrimp Salad with Grapefruit and a melba. Usually with a cup of green tea.

THIS IS MY IDEA OF SIMPLE!!!

And oh-so-good!