Spicy Asian Dressing and Marinade - Phase 3

You can use this versatile mix as a salad dressing, a meat marinade or as a dressing for slaw. 

Be sure to check your fish sauce for added sugar- you want one without.

Spicy Asian Dressing and Marinade
Phase 3

2T olive oil
2T vinegar
1T fish sauce
2 tsp minced peeled fresh ginger
1 jalapeno, seeded and finely chopped
1 1/2 teaspoons xylitol or stevia equivalent

Put everything into a jar and place lid on tightly. Shake until sweetener is dissolved. Alternatively, you can put into a blender and blend on low. 

Cucumber Ranch - Phase 3

Who doesn't love a good Ranch Dressing? You can use this as a veggie dip or salad dressing. It is great on all the fresh veggies that are available now!

Cucumber Ranch
Phase 3
Healthy Fat

1 medium cucumber, peeled, seeded and grated
1 T shallot, finely chopped  
1/4 cup almond milk
1/2 cup FMD mayo
4T fresh lemon juice
1 1/4 tsp coarse salt
Pinch of cayenne pepper
3T fresh flat-leaf parsley, finely chopped
3T fresh chives, finely chopped

Stir everything together and taste. Add more salt or cayenne as needed. 

Fruity Gelatin - Phase 1 and Phase 3

Who doesn't love Jello? I remember as a kid, my grandparents would offer to take me to dinner or buy me one toy for my birthday. We lived way in the country and did not go out to eat much, so I always chose that.
My grandpa would drive us (Grandma was not allowed to drive, per Grandpa) in his Volkswagen Beetle to the next town over to a little place called The Wagon Wheel. 

Inside was cowboy themed and I don't remember what I would order to eat- mostly because my brother and I could not stop staring at the dessert case the entire meal. It was one of those counter top deals, with glass sides and door and it was lit up inside. They had Jello in sparkly glass footed sundae cups, red and green, and each had whipped cream on top. In my memory, the inside turned slowly so patrons could see each item. I am not sure if it really did or not. 
That Jello looked like gemstones to me. So pretty! 

My grandma would make Jello desserts sometimes- with fruit in it, or not. Later, in the 80's the Poke Cake came out. A baked white cake that you poke holes in with the handle of a wooden spoon. Then poured cooled but not set Jello into each hole and on the top and let it set up in the fridge. Then top with Cool Whip. Totally not FMD but fun memories! 

Now, you can make a healthy version of Jello. 

I would probably use this as a dessert and not a fruit serving. And remember, if you have a dessert on FMD, you need to do a second day of phase appropriate workout. 

You can use several different fruits with this. If you want to use something seedy, like blackberries or raspberries, after you puree them, push them through a fine mesh sieve to remove the seeds. You will still keep the pulp and fiber. Or you can use a food mill to process the berries. 

And for a whipped topping- simply whip some coconut cream and sweetener until fluffy. It is SO good!

Fruity Gelatin
Phases 1 and 3 (depending on the fruit used)

1T Great Lakes Grass Fed Gelatin (in the red/orange can NOT the green can)
1/2 cup cold spring water
2 heaping cups fruit
1 cup spring water (you may not need it all)
1/4- 1/3 cup xylitol or stevia equivalent

Place the gelatin in a bowl with the 1/2 cup cold water. Stir together thoroughly and let it sit for 5 minutes. 

Puree your fruit and push through a fine mesh sieve. You want 1 1/2 cups of fruit puree. If you do not get that much add as much water as you need to get to 1 1/2 cups total.

If you are using xylitol or powder stevia, add the puree to a saucepan, along with the sweetener, and simmer over low heat just until the sweetener is dissolved. Be sure to stir the whole time.

Add this fruit mixture to the gelatin mixture and stir for at least one minute. Pour into jello mold or leave in the bowl to set up. Place in fridge for at least 2 hours to set. 

Hot Fudge Sauce- Phase 3

This hot fudge is the stuff of my dreams.

I love hot fudge. I thought I could never have an FMD version until I tried this. I am so glad it works!

You can use this as a fruit dip at breakfast or lunch. 
You can dip sprouted wheat pretzels in it for breakfast.
You can put it on pancakes.

You can put it on coconut milk ice cream.

You can eat it with a spoon... I don't judge! 

It is also super quick to whip up!

You can make this in any amount you want. It is simply equal parts of the 4 main ingredients. Use 1/4 cup measure, or 1 cup measure- whatever you need.

Now, go make some!

Hot Fudge
Phase 3
Approximately 3T per standard serving* (see note below)

1/2 cup Hershey's regular cocoa powder
1/2 cup full fat canned coconut milk (carton will not make a thick sauce)
1/2 cup xylitol (I cannot say if other sweeteners will work)
1/2 cup Vegan Butter (click HERE for recipe) (I have not used any other vegan butter in this- I do NOT know if they will work)

Splash of alcohol free vanilla extract
Spoonful of Pero or Dandy Blend for mocha flavor
Teeny tiny splash of alcohol free almond extract
1-2 drops peppermint oil
1-2 drops orange oil

Whisk everything together in a saucepan over medium low heat. Whisk while heating, until thick. It comes together quick. Do not stop whisking or it will taste burnt. 

Store in fridge, once it has cooled, in a jar with a lid. Heat gently on stove or in microwave- careful to not burn it. 

****Note: I am guessing on the portion here. You can calculate based on how much of each healthy fat you add to your recipe ****

Chocolate Marble Bread - Phase 3

Tips: You can use almond milk but it will not be as moist as with homemade cashew milk (see below for how to make Cashew Milk)

You can use all sprouted wheat flour, but the bread will not be as cake-like. It will have a heavier crumb. You can sub oat flour for the tapioca for ok results.

You can use raw cacao in place of the Hershey's cocoa if you want

You can use stevia- you just need to Google your brand for conversion rates

I prefer to NOT use coconut oil in this, as it is greasy and does not lend to a nice crumb

Chocolate Marble Bread
Phase 3
Makes 16 standard grain servings

1 1/2 cups sprouted wheat flour
1/2 cup tapioca flour
1 cup plus 2T xylitol, divided 
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cup cashew milk, divided
2 tsp vanilla extract
2 whole eggs
1 tsp vinegar or lemon juice
1/4 cup olive oil or grapeseed oil
3T Hershey's regular cocoa

Preheat oven to 400 °F (180 °C). Grease a standard loaf pan or use a silicone loaf pan placed on a baking sheet. You can also line your pan with parchment, if you'd rather.

In a bowl, whip the eggs, oil, 1 cup of the milk, 1 cup of the xylitol, vanilla, vinegar until everything is well combined.

Combine flours, baking powder and soda, salt in a large bowl- add the wet ingredients and stir just until combined.

Remove 1 cup of the batter and put into a medium sized bowl. Add the cocoa, the remaining milk and sweetener. Whisk until smooth.

Pour 1/3 of the vanilla batter into your prepared pan. Add a couple spoonfuls of the cocoa batter. Pour in another 1/3 of the vanilla, top with a couple spoonfuls of the cocoa batter. Pour the last of the vanilla batter in and top with remaining cocoa batter- do not stir them together. 

Place the pan in the middle rack of the oven. Close the door and immediately reduce heat to 350.

Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean. It may take longer, depending on the size of your pan. Allow to cool for 10 minutes in the pan before removing to wire rack. Cool completely.