180 Protocol Approved Recipe 1 (2-pound) skin-on halibut fillet or white fish of choice, rinsed and patted dry 1 zucchini, cut into ¼” thick coins ¼ head of cabbage, cut lengthwise into ½” wide strips 1 medium onion, thinly sliced 1 tablespoon fresh ginger, grated 2 teaspoons Braggs or coconut amino acids ¼ cup freshly squeezed orange…
180 Protocol Approved Recipe Adapted from Bon Appétit | February 2012 | by Amelia Saltsman ½ head of a 1-pound cauliflower, cored ½ head of a 6-ounce radicchio, cored, quartered lengthwise 6 celery stalks with leaves ¼ cup chives, thinly sliced ¼ cup flat-leaf parsley leaves, roughly chopped 1 lemon, zest and juice ¼ cup water or…
180 Protocol Approved Recipe Pick Your Poison 2013 Adapted from Bon Appétit, August 2010 2 medium zucchini, trimmed, chopped ½ cup fresh cilantro, chopped, plus leaves for garnish ⅓ cup white onion, chopped 5 tablespoons fresh lime juice 2½ tablespoons chopped seeded jalapeño chiles 1¼ teaspoons lime peel, finely grated 2¼ teaspoons coarse kosher salt, divided 1¼ teaspoons…
180 Protocol Approved Recipe Pick Your Poison 2013 | Adapted from Bon Appétit, Jan. ’11 3½ cups onions, chopped 2 celery stalks, chopped 2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved 3 large garlic cloves, minced 2–14½-ounce cans diced tomatoes in juice 2 cups (or more) vegetable broth 8 ounces…
180 Protocol Approved Recipe Pick Your Poison 2013 | Submitted by Carissa D 1 small onion, chopped fine 1 garlic clove, minced 2 celery stalks, chopped 2 teaspoons curry powder 2 teaspoons harissa powder 1 large Granny Smith apple 4 cups cauliflower flowerets and stems, chopped (about 1 medium head) 3 cups chicken broth 1…
Pick Your Poison 2013 | Adapted from Bon Appétit, August 2009 ¼ cup fresh lemon juice 3 tablespoons shallot (1 medium), chopped 2 tablespoons Champagne vinegar 1½ teaspoons lemon peel, finely grated 2 tablespoons fresh mint leaves, chopped 10 mint leaves, thinly sliced 1½ teaspoons Bragg’s amino acids 1 ripe, medium cantaloupe or honeydew melon,…
180 Protocol Approved Recipe Pick Your Poison 2013 | Submitted by Carissa D 3 tablespoons Super ACV 1 tablespoon lemon juice ¼ cup orange juice 1 teaspoon Dijon mustard 1½ tablespoons fresh tarragon, chopped ⅛ teaspoon cayenne pepper 4 celery stalks, thinly sliced ¼ cup loosely packed celery leaves, roughly chopped 1 large fennel bulb,…
180 Protocol Approved Recipe Pick Your Poison Challenge | 2013 10 oz. grilled white fish (or more if you want leftovers) 2-4 large green cabbage leaves, washed and dried Lemon or lime wedges 2 green onions, chopped Cilantro, chopped NTM salt and pepper, to taste Lay about 2-3 oz of fish in a large cabbage…
180 Protocol Approved Recipe Pick Your Poison Challenge | 2013 Makes 12 mini quiches 8 eggs 1/2 cup water 1/8 tsp NTM Salt 1/2 tsp freshly ground pepper Approx 3 cups protocol-approved vegetables* (spinach, mushrooms, onions, asparagus), chopped fine 1-1/2 cups protocol-approved protein (chicken, crab, shrimp, lobster), cooked and diced Fresh herbs (chives, parsley, basil,…
When you are on the 180 Protocol, whether it be for weight loss or for detox, water is an imperative piece of the puzzle. Being properly hydrated assists your body in flushing the toxins it is releasing from the “bad fat” stored in your body. Without this flushing process those toxins will just get reabsorbed…
