6 Brussels sprouts, tough outer leaves and excess stem removed
1 large carrot, peeled and cut into 1-inch chunks
1 large broccoli stem, cut into florets
1 handful green beans, cut in 1-inch lengths
2 medium Crimini (Baby Portobello) mushrooms, cut in half
1 medium red bell pepper, cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch chunks
1 medium white onion, thickly sliced
Marinade
2 packets SweetLeaf Stevia
4 tablespoons fresh lemon juice
2 tablespoons flaxseed oil (can use olive oil in Phase 3 if desired)
1 tablespoon dried parsley (or oregano for phase 2 or 3)
3 garlic cloves, minced
pinch cayenne pepper
Instructions
In steamer, bring water to a boil. In the meantime, place colander in sink and set up a bowl of ice water.
Cut vegetables to appropriate sizes and have ready. (Note: for this salad it is important to cut vegetables into fairly large pieces--they will hold up better and last longer)
When water is boiling, steam carrots and whole Brussels sprouts and cook for 4 minutes. Then add broccoli, peppers, green beans, mushrooms and onion. Cook for another 4 minutes or until al dente.
Immediately immerse into ice water. Let chill for about 10 minutes and drain well. It is important to drain well, so flavor is not diluted. If possible, lay vegetables out on paper towels and pat dry.
Make marinade by whisking together ingredients in a bowl, adding oil a little at a time.
Put veggies in a glass container or bowl, add marinade, cover and put into refrigerator for at least 1 hour. Enjoy!
¼ cup fresh parsley, chopped (or 1-2 tablespoon dried parsley)
1 cup sliced fresh mushrooms, set aside
Instructions
Place onions and garlic in the bottom of the crockpot. If using the leanest ground meat simply unwrap and place frozen in crockpot. If you are using less lean meat, then you'll need to brown it first to render out the fat.
Place chopped veggies (except mushrooms) over the beef. Pour undrained diced tomatoes over veggies and frozen beef. In a small bowl, mix tomato paste with spices. Pour spiced tomato paste into crockpot.
Cover and cook on low 8-10 hours. In the last hour or so, break up the beef with a spoon and mix well. Stir in mushrooms. Cover and complete cooking.
Serve over hot spaghetti squash.
Phase 2 Variation: Add 2 teaspoons oregano
Phase 3 Variation: Add oregano + ½ teaspoon thyme + ½ teaspoon salt (add salt just before serving)
