BEST Site that I am going to use to do our rotation diet Here

Good info on rotation Diet HERE

plus MEAL PLANNING sample HERE 

I came up with these this morning so my son could eat them. We are steering clear of gluten until we get his new test results.

As usual these are approximate measurements

3 cups of DariFree or milk substitute
6 Large eggs
1 tsp Vanillan
1/2 tsp Almond Extract
1/2 cup xylitol

2 Cups GF flour mix
1 Cup Sorghum flour
3/4 cup Masa Harina (Corn flour)
1/2 tsp salt


Mix the first 4 wet ingredients including xylitol in a mixer. Then add dry ingredients and mix. This mix is really runny and pretty watery.  Use a soup ladle to pour out mix onto a HOT oiled grill and spread it around with ladle. Cook on each side for about 1-2 minutes. Do not over cook you want them pliable and not stiff.

I served them with butter smeared over them, topped with a dallop of whole yogurt and then rolled drizzled with a light amount of agave nectar and a side of turkey bacon and an egg. Enjoy!
This recipe may NOT be republished

Ok so I have made it to Phase 2 and I am ready for a treat especially since I lost some weight I had some major calories to spare. Like I said I didn't start this plan to loose weight at all. Anyway, my answer to a craving?

Chocolate Cloud & Millet Mousse

I am a free pourer so I really don't measure much, but this is the one serving recipe I used.
Approx 1/4- 1/2 cup heavy cream
2-3 tsp Xylitol
2-3 tsp UNsweetened Chocolate Cocoa

Whip cream in mixer. (Mine didn't thicken up until I slowly added xylitol and then cocoa)
Serve and Chill for 10 minutes in freezer.
The consistency of this was really like a cloud and almost too light. It was really just chocolate whipped cream and was lacking some substance so I was thinking what could I add to it that was already made, without sugar and not wheat?  My solution?

I still had out some breakfast millet that was cinnamon flavored and a very dry chewy texture since I toasted it before I boiled it.  I tested a little out with the "cloud" and it was perfect. I drizzled it over the top of my dessert and it added just enough texture to give me a light chocolaty chew, which helped the satisfaction factor.
This Recipe may NOT be republished

Nothing beats Mock Potatoes on Phase 1 since you can not eat the real deal.

Super Simple Mock Potatoes (They taste SO good, you will be surprised. Note: they have to be seasoned right to have the POW Punch)
As many as you would like Heads of Cauliflower
Boiled in with salt until tender
When tender add to your blender, I use a Vitamix with a smoothie wand to push the cauliflower down to blend it consistently and so that they are not too smooth.
Add the following into the blender butter, salt, pepper, 1-2 cloves of garlic.

Do NOT add any extra liquid or they will be to runny.  They have enough moisture already. I like to take tongs and gently squeeze the excess water out before I blend for an even better texture.
Serve with a pat of butter and some extra salt if necessary.

SPECIAL RUB CHICKEN

any size chicken, pat dry.  Take a chunk of butter and rub it under all the chicken skin and on top and in the cavity. Next rub with my Special Mix-
Kosher Salt
Basil
Pico Lemon (Mexican brand lemon/paprika mix) 
Pepper
Cinnamon (makes it special)
mix all together and rub the chicken the same as you did the butter.


Bake Chicken covered for the first 40 minutes and the last 20 minutes uncovered if your bird isn't too big.

Day two into our cleanse on Phase 1. I came up with this recipe that is pretty tasty.  My measurements are seldom exact so use it for inspiration.


Beef Roast (I think it was about 2-3lbs)
1 cup shredded Cabbage
1/2 chopped Onion
3 Chopped Carrots
1/2 diced Green Pepper
1 tb Basil
2 garlic cloves minced
2 Bay leaves
Salt/Pepper to Taste

Spray the bottom of your crockpot, add meat layer cabbage and all the other above ingredients. Fill pot with water 1-2 inches below rim and cook for 10 hours on low.

I made my stew over night and 2 hours before lunch I transferred everything to a heavy stove top pot and added
Frozen Brocolli
Frozen Peas
2 small heads of cauliflower chopped
more water
salt/pepper
 Zest of 1 lemon plus Juice this is where the (Bright comes into the name)


Simmer all on low for at least one hour or more. Serve with shredded cabbage on top and maybe some onions. Enjoy! :)

My son was diagnosed with severe food allergies a couple of years ago. His list was so bad they retested him to make sure they were accurate. They were.  Anyhow, we weren't sure what we were going to give him to drink that would have calcium but I found a GREAT replacement that we all drink. I buy it from Azure Standard at cost which comes to just below the cost of organic cow's milk a gallon, but cheaper than say boxed milk alternatives.  This is the link for the company site VANCE'S DARI FREE But I get mine from Azure

It tastes great and is enriches with Vitamin D. You make it in the blender and you can make it thicker as a creamer.
Enjoy!

We bought a bunch of freshly butchered organic beef and lamb this past week. I never bought lamb before so I really didn't know what to expect from the cuts of meat. Anyhow, I asked my hubby to take ground lamb and a roast out of the freezer and he did. Today I prepared to make the roast and got everything I thought I would need ready.

However, when I opened it up I saw bright fresh looking bright pink/red steaks in front of me. So, I decided to proceed with my original plan and use all the same ingredients. 










The result???? WOW, SUPER Scrumptious! I know it doesn't look that great, but the flavor was wonderful a perfect balance of sweet and savory!  I told my husband after sampling it wow this lamb is GREAT! HE said, "Lamb what lamb? I brought in beef!"  ha..ha... I just started eating beef after  17 years of not eating this past month, so what did I know :)    



Ingredients:

5 Green Apples chopped/ cored
1 Red onion chopped
2 Ribs Celery
Fresh Rosemary about a handful
Mint crumbled/minced
Salt Pepper to Taste

Brown the Steaks or Roast in hot oiled pan on each side until browned to seal in juices. Place the meat at the bottom of the roasting pan and layer all the above items on top, cover and cook in a pre-heated oven at 300 degrees. I cooked this for 3 hours and it was so moist, flavorful and tender. Enjoy!
I served mine with a side of coconut/curry millet nixed with swiss chard.