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Dessert Kid Friendly Recipes

Healthy Halloween Candy Recipes

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healthy Halloween candy

One for you, two for me! That’s what you’ll be saying to trick-or-treaters this Halloween season when you have these UnDiet treats around. So when someone says “trick or treat”, smile and hand them a Snickers bar while you reach for an UnDiet Halloween treat – or two – or three. I won’t tell.

Citrus Chews

Using a vegetable peeler, remove large pieces of peel being careful to leave the bitter white pith with the fruit. Try one or more of the following:

oranges
lemons
limes
grapefruits

Use a small sharp knife or cookie cutter to trim the peel into interesting shapes (stars, moons, bones, bats, cats …), then in a small saucepan over low heat, simmer peels and

1 cup honey for every 6 pieces of whole fruit

Stir frequently for 5 minutes. Using a slotted spoon, tongs, or collander remove peel from honey. Cool on foil or saran wrap lightly sprayed with a light coating of cooking spray, or use a large piece of wax paper and no cooking spray.

Chocolate Coated Cherries

Chocolate dipped fruit is one of the simplest, tastiest, healthiest desserts with the potential for an infinite number of variations. I use this basic recipe for many UnDiet holidays, varying it to suit the season.

2 cups grain-sweetened chocolate or carob chips

4 tablespoons butter

fresh cherries with stems, or strawberries, grapes, raisins, dried date nuggets …

In a small heavy saucepan over very low heat, stir chocolate and butter until melted and smooth then remove from heat. You can also microwave the chocolate with the butter until it is melted.

Using a fork dip cherries one at a time, into melted chocolate. Place chocolate-dipped cherries on wax paper-lined cookie sheet. Refrigerate for 15 minutes to set chocolate. If the kids are bugging you for a quick snack you could place a few pieces in the freezer to speed up the process, but don’t put the whole batch in the freezer; the chocolate will develop a white film.

Liqueured Up Cherries

Soak cherries overnight and up to 4 days in your choice of liqueur. Pat dry before dipping in chocolate. Caution: don’t dip and drive

Oatmeal Candy

4 cups unrefined sugar 
6 tablespoons cocoa or carob powder (use carob if you’re losing weight, cocoa if you’re maintaining) 
1/2 cup butter
1 cup cream, nondairy milk, or mix of cream & nondairy milk 
1 cup nut butter
4-1/2 cups oatmeal, not instant

Mix sugar, cocoa, butter and cream in a large heavy-bottomed saucepan over medium heat. Cook for 5 minutes, stirring occasionally.Remove from heat. Add nut butter and stir until smooth. Add oatmeal and stir until well blended. Drop by teaspoon or tablespoon onto wax paper or lightly oiled cookie sheet. Cool and eat!

Shaped Candies: dump the candy mixture onto a buttered cookie sheet. Use a spatula to smooth the top so it’s all level. When the cookies are cool cut them with a small sharp knife or cookie cutter into whatever shapes you like. If the knife or cookie cutter sticks to the candy, dip the cutting instrument in vegetable oil or spray with oil.

Caramel Chews

Eat these as is or use them to make many other goodies such as Chocolate Dipped Caramel Fruit.

1-1/3 cup honey or agave nectar
2 cups heavy cream (or 1/2 cup cream & 1/2 cup soy/nut/seed/rice milk)
1/2 cup butter
1 cup heavy cream (or 1/2 cup cream & 1/2 cup nondairy milk)
Combine honey, 1 cup heavy cream and butter in a medium-size heavy bottomed saucepan. Bring to a boil over medium heat. Do not stir. Cook until the mixture begins to get dark and thick. Add 1 cup heavy cream, stir to combine and continue to boil without stirring.

After about 5 minutes use your stirring spoon to drop a small glob of syrup into a glass of ice-cold water. If the mixture forms a firm but not hard ball after hitting the water it’s ready. If it floats to the bottom of the glass in threads boil a few minutes more and test again. When mixture is ready, pour it into a well buttered square pan. When cool, cut into squares.

Note: sometimes a caramel recipe just doesn’t harden like you would like it to. If that happens, don’t despair, you can use this as a caramel sauce or to dip caramel apples into.

Pecan Raisin Clusters

1 cup grain-sweetened chocolate chips
1/2 cup roughly chopped toasted pecans and 1 cup raisins or chopped dates

In a microwave or double boiler melt chocolate chips until smooth. Dump in pecans and raisins, stirring until well blended. Drop by teaspoonfuls onto wax paper lined baking sheet. Refrigerate 30 minutes, until set. Store in airtight container in cool place, but they don’t need to be refrigerated.

 

Stay tuned – I have lots more Halloween recipes coming over the next few weeks.

Kid Friendly Recipes

Healthy Popcorn Snacks

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All of the recipes below have been adapted from Jolly Time Popcorn’s recipes, many of which use margarine, white sugar, corn syrup and other unfriendly ingredients. So I decided to set up a popcorn kitchen and transform their recipes into UnDiet friendly popcorn snacks. Thank you very much and you’re welcome.

Sweet Corn

Ingredients:

  • 1 tablespoon coconut oil
  • 1/2 cup unpopped popcorn kernels
  • 3 tablespoons unrefined sugar
  • sea salt

Heat coconut oil in a heavy medium-sized pan until hot. Add popcorn kernels, sprinkle with sugar and a dash of salt. Cover and shake quickly and CONTINUOUSLY until all the kernels are popped. Remove from heat immediately.

Makes about 1 quart.

Italian Popcorn

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 3 cups popped popcorn
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregeno
  • 1 teaspoon grated Parmesan cheese
  • 1/4 teaspoon sea salt

Heat oil over medium heat in large pan. Add the remaining ingredients to the hot pan and toss until well mixed and heated, about 5 minutes.

 

Almond Butter Crunch Popcorn

adapted from the Jolly Time popcorn site
The original recipe contained corn syrup which is an ingredient we try to avoid. I’ve substituted honey for the corn syrup with good results, probably tastes even better than the original recipe.

Ingredients:

  • 1/2 cup butter
  • 1 cup unrefined sugar
  • 1/4 cup honey or agave nectar
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 2-1/2 quarts popped popcorn
  • 1-1/2 cups whole nuts, toasted*

Preheat oven to 250°F.

Melt butter in a medium saucepan. Stir in the sugar, honey and salt.

Raise the heat to medium to bring the mixture to a boil, stirring frequently. Boil for 8 minutes, stirring only once, over the lowest heat possible to maintain the boil. Remove from heat and stir in the baking soda and vanilla. Slowly pour the syrup over the popcorn and nuts.

Mix well. Pour onto a large, shallow baking pan or use the same cookie sheet you toasted the almonds on. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely. Break apart and store in a tightly covered container.

Makes about 3 quarts.

*To toast nuts, spread them on a large cookie sheet and bake at 325°F for 15 to 20 minutes until they smell nutty and are slightly darker.

 

White Chocolate Pecan Corn

adapted from the Jolly Time popcorn site
For variety I’ve used grain-sweetened chocolate chips in place of the white chocolate. I’ve also used peanut butter, and espresso flavored chips with good results.

Ingredients:

  • 1 (3.5 oz.) butter-flavored microwave popcorn, popped
  • 10 ounces grain-sweetened white chocolate chips
  • 1/2 cup pecan halves, (toasted)

Dump popcorn into a large bowl.

Put white chocolate chips in a large glass measuring cup and microwave on high for 1 to 1-1/2 minutes, or until chocolate is shiny. Stir until smooth Then stir in pecans. Pour chocolate mixture over popcorn and mix well. Allow to cool completely.

Makes about 2 quarts.

Southwestern Crunch

This is a spicy popcorn snack with a just a bit of heat. You can always increase the heat though with another dash or two or three of the cayenne.

  • 12 cups popped popcorn
  • 3 tablespoons butter
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon cumin
  • Dash of cayenne pepper

Dump the popcorn into a large bowl.

In a small bowl melt the butter in a microwave. When melted stir in the remaining ingredients. Drizzle over popcorn and toss lightly.

Makes 3 quarts.

 

Patchwork Popcorn

Ingredients:

  • 1 (3.5 oz.) butter-flavored microwave popcorn, popped
  • 2 cups whole grain cereal squares
  • 1/2 cup dried cranberries or dried tart cherries
  • 1 cup coarsely chopped walnuts, toasted
  • 3 tablespoons butter
  • 1/2 teaspoon maple or vanilla extract
Place popcorn, cereal, cranberries and walnuts in a large bowl.

Melt the butter in a small pan over low heat or use a microwave safe bowl in a microwave.

Stir in maple or vanilla extract. Pour over popcorn mixture; toss to mix. Store in tightly covered container.

Makes about 3-1/2 quarts.

 

Cinnamon Apple Popcorn

Dried tart red cherries or dried cranberries can be substituted for the dried apple.

Ingredients

  • 1 (3.5 oz.) butter-flavored microwave popcorn, popped
  • 1 cup walnut pieces, toasted
  • 1/4 cup butter, melted
  • 3 tablespoons unrefined sugar 
  • 1 teaspoon ground cinnamon
  • 1 cup dried apple chunks

In 4-quart glass mixing bowl combine the popcorn and walnuts. Drizzle the butter over the popcorn and nuts and toss well.

Combine the sugar and cinnamon in a small bowl. Sprinkle over popcorn mixture. Microwave on high 2 minutes. Remove from microwave and stir in dried apple chunks.

Cool. Store in tightly covered container.

Makes about 3 quarts

 

Popcorn S’Mores

This decadent recipe seems like the perfect finish to this post. I hesitated to put this one on here because it does require a hard to find ingredient (the marshmallow cream) which I discovered one day while browsing the baking aisle at Mother’s Market (a Southern California health food store). It isn’t always in stock and I could probably find it online, but I haven’t tried that yet.

You could always go old school and make it yourself. Cheese Slave came up with an incredibly easy recipe for marshmallow fluff using healthy ingredients. In fact it would probably take less time to make your own marshmallow fluff than it would to search for it at your local health food store.

Ingredients:

  • 1 cup unrefined sugar
  • 1/2 cup butter
  • 1/2 cup honey or agave nectar
  • 1/2 teaspoon baking soda
  • 10 cups freshly popped popcorn
  • 8 to 10 oz. marshmallow fluff
  • 2 cups mini graham cookies or whole crackers broken into bite-size pieces
  • 1 cup grain-sweetened chocolate chips

Combine sugar, butter and honey in a medium saucepan. Cook over high heat for 5 minutes without stirring; remove from heat and stir in baking soda.

Combine popcorn and marshmallow fluff in a large bowl. Pour honey syrup over popcorn. Stir in graham crackers and chocolate chips. Spread mixture evenly into a lightly oiled baking pan. Let cool completely. Break or cut into pieces. Store in an airtight container.

Dessert Kid Friendly Recipes

Quick & Easy Microwave Dessert Recipes For Kids

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healthy granola bar recipe

In our household we’re forever buying healthy cookies and baked goods and at least half the time, we take one bite, spit it out and the rest of the package sits in the cupboard until it draws ants and I throw it away. This time though I decided that we weren’t going to throw out any more food, just because we didn’t like it. So we started experimenting and came up with quite a few really quick and easy microwave dessert recipes that the kids can make on their own. In fact, once they saw what I was doing they began experimenting and came up with some of their own recipes.

Warning: these aren’t all perfect UnDiet recipes since some of them use leftover Halloween and Easter candies.

Chocolate Tapioca

3 cups non-dairy milk
1/4 cup tapioca pearls
1/8 teaspoon salt (a couple of shakes or grinds of the salt shaker will work)
1/2 cup grain-sweetened chocolate chips
1 tablespoon unrefined sugar (optional)
chocolate or peanut butter flavored baked goods that nobody likes

Place milk and tapioca in a large glass bowl or measuring cup. Microwave for 3 minutes, stir and continue microwaving and stirring in 1 minute increments until tapioca is translucent, about 3 more minutes. Stir in chocolate chips and salt. Let cool until still hot but cool enough to taste. Taste and add optional sugar if needed.

Break up baked goods and use to line the bottom of a large container. Pour pudding over baked goods. Refrigerate until cool enough to eat. Carefully tir before serving if needed to break up the tapioca but being careful not to disturb the bottom crust.

 

Granola Pudding Bars

Next time you have a package of granola bars that nobody will eat, make up a batch of this pudding cake and you may even buy more granola bars, just so you can make this again.

6 to 8 granola bars

one 3.4 ounce package vanilla or butterscotch sugar-free cook and serve pudding

3 cups skim or lowfat milk

Place granola bars in an 8″ x 8″ pan.

In a large bowl (or even better a large measuring cup) whisk pudding mix into the milk. A measuring cup works great for kids because it has a handle that makes is easy for them to move the pudding mixture into and out of the microwave.

Microwave about 8 minutes totial or until the mixture comes to a boil. You’ll need to take it out of the microwave every 2 minutes to stir. Once it comes to a boil, remove from the microwave, stir and pour over granola bars. Refrigerate overnight or for at least 6 hours.

 

Brownie in a Cup

I’m always trying different brands of instant coffee, trying to find one that I actually like. What ends up happening is that I have a cupboard full of instant coffee that is only suitable for baking or adding to smoothies. You can also use this recipe to use some of the chocolate or marshmallow candies left over from Halloween or Easter.

Be sure that the mug you’re using isn’t one of those that gets hot in the microwave. I’ve burned my fingers on many such a mug so many times that I took them from my kitchen cupboard and now use them in my bathroom to hold makeup brushes, q-tips, cotton balls and such things.

1/4 cup white whole wheat pastry flour
1/4 cup Splenda for baking
2 Tbsp unsweetened cocoa powder
small pinch or 1 grind of sea salt
2 tablespoons coconut oil
2 tablespoons coffee
2 tablespoons chopped chocolate or marshmallow (optional)

In a mug, stir together the dry ingredients. Stir in the oil and coffee, then the the chopped chocolate or marshmallow, if you’re using them.

Microwave on high for one minute, but check it after 30 seconds. It’s done when it’s springy on top but still a bit gooey. Let cool until warm and then dig in.

 

Candy Pie

This one is so decadent and so not an UnDiet recipe, but the kids will love it and I feel good because at least half of it is a whole grain sugar free cereal.

1 to 2 cups cereal or baked goodie such as cookie or cake

1 to 2 cups chocolate candy, any type, even M&M’s will work

Lightly oil a glass pie plate or microwavable shallow dish. Spread your cereal or baked goods over the bottom of the plate. Evenly arrange the candy over the “crust”. Microwave for 1 minute. Use a spatula to gently stir the candy without disturbing the crust. Microwave for another 30 seconds to 1 minute. If needed gently stir the candy layer again. If all of the candy has melted then remove from microwave. If needed though continue microwaving in 30 second increments until the candy has melted. Remove from microwave and allow to cool until warm. Cut into slices and serve or just gather around and dig in with spoons.

Living Food Neutral Recipes

Watermelon Salad

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I LOVE watermelon salad! It’s the perfect thing for lunch or dinner on a hot day. There are so many variations and they’re all fabulous. I’m going to give you this recipe without any measurements because i’s summer and we want to be casual.

Basic Watermelon Salad

  • cubed watermelon
  • sea salt
  • crumbled feta cheese
  • julienned mint leaves

Toss and serve ice cold.

You can add one or more of the following to the basic recipe:

  • cucumber
  • lime juice
  • extra-virgin olive oil
  • red onion
  • jicama
  • cilantro
  • cumin
  • flat leaf parsley
  • hot pepper
  • crispy bacon
  • crispy pancetta

What will you add to your watermelon salad?

 

Fruit Recipes

Dried Fruit “Yogurt”

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Mix together the following ingrediets. Cover, and refrigerate for forty eight hours. Stir a few times during this period.

  • 4 cups dried fruit, diced
  • 1 liter nondairy milk

The longer you leave it, the thicker the “yogurt” becomes.

To make things a little more interesting add a little of any of the following:

  • vanilla extract
  • coconut extract or finely shredded unsweetened coconut
  • dates, finely chopped
  • honey, agave nectar or maple syrup

Recipes

2 Ingredient Recipes

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When time is short or you’re super hungry and want to eat NOW, whip up one of these two ingredient recipes in less time than it takes to get through a fast food drive through line. You can thank me later.

 

Smoked Bacon Soup

I like to mix the french onion soup with the bean soup for a lighter soup. You could use any vegetable broth in place of the french onion soup, I just like the deep flavor of the french onion.

Pour 1 can Pacific Foods Organic Savory White Bean with Smoked Bacon Soup and 1 cup Pacific Foods Organic French Onion Soup into a medium saucepan. Heat and serve.

UnDeviled Eggs

I call these “undeviled” because they don’t contain any “devilish” mayo.

Hard boil as many eggs as you desire. Peel, slice eggs in half and carefully remove the yolks. Mash yolks with an equal amount of Trader Joes Cilantro and Garlic Yogurt Dip or your favorite yogurt dip. Fill eggs half way with yolk mixture.

 

Stuffed Celery

After making UnDeviled Eggs, you’ll have lots of the yolk mixture leftover. Spoon it into a baggie. Seal the baggie and cut off one corner from the bottom of the baggie. Pipe the egg mixture into the hollow of celery sticks.

 

Kale Chips

Preheat an oven to 350 degrees.

Line a cookie sheet with parchment or waxed paper.
Remove the leaves from one bunch of kale stems and tear or cut into bite size pieces. Wash and thoroughly dry kale with a towel or salad spinner. Spray kale with olive oil and sprinkle with salt.
Bake until edges are browned, about 10 to 15 minutes.

 

Coleslaw

Mix shredded green cabbage with your favorite creamy dressing or yogurt dip.

 

Chicken Coleslaw

Mix precooked, shredded or chopped chicken with your favorite coleslaw.

 

Caramel Sauce

Mix equal amounts of honey and butter. Bring to a boil in a heavy pan on the stove. Boil for five minutes without stirring.

Drizzle over popcorn, ice cream, fruit, yogurt, or your tongue 🙂

 

Flavored Popcorn

Mix popped popcorn with flavored extra-virgin olive oil.

 

Infinitely Customizable Baked Tofu

Homemade baked tofu is amazing. Forget the store bought stuff – which I loved until the first time I made it myself. Straight from the oven, it’s crispy on the outside, creamy in the middle and fantastic tossed into a stir-fry or served up as snack. When it cools, it transforms into a firm and chewy nugget which is perfect for tossing into a salad, crumbling into a sauce, or as a sandwich filling. When you see how easy it is to make this baked tofu you’ll never buy baked tofu again.

Place extra-firm tofu on a towel, cover with a towel and then place a weighted plate on top. Set aside for fifteen to sixty minutes to remove excess water.  Remove plate and towels and cube, slice or cut into french fry size sticks for a delicious snack.

Preheat oven to 350 degrees.

Gently toss sliced firm tofu with one of the items below:

  • refined-sugar-free barbecue sauce thinned with a little water
  • salad dressing
  • marinade

Spray a baking sheet with oil. Place the tofu on it in an even layer, trying not to allow the tofu pieces to touch each other. Bake for 20 to 40 minutes, depending on the size of your tofu pieces.

 

For lots more two ingredient recipes, keep an eye out for my upcoming book “Low Carb 2 Ingredient Recipes”.

Dessert Recipes

Quick & Delicious Low Calorie Summer Desserts

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Grilled Peaches

Instead of a slice of peach pie topped with vanilla ice cream, grill half a peach and top it with a dollop of vanilla yogurt, sugar-free vanilla pudding or whipped cream sweetened with Stevia.

Low Cal Ice Cream Sandwich

Instead of an ice-cream sandwich top a whole grain, refined-sugar-free cookie with vanilla yogurt or sugar-free frozen yogurt and top with another of the same cookie. Freeze and enjoy!

High Protein Ice Cream

Make up your favorite protein shake using vanilla or chocolate protein powder. Pour into an ice cream maker. Freeze and dish up for a bowl of ice-cream that can stand in for lunch.

Frozen Grapes

That’s it. That’s the recipe. Freeze the grapes.

Chilled Cantaloupe

Ice cold cantaloupe topped with yogurt. Top with a sprinkle of toasted coconut or almonds if you like.

 

 

Dessert Fruit High Protein Recipes

No Bake Protein Dessert – Paska With Fresh Berries

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Paska with Fresh Berries

Process in blender until smooth:

1-1/2 cups lowfat cottage cheese
2 egg yolks
2/3 cup carb free sweetener such as Splenda Granulated Sweetener or 16 packets Spenda or Truvia
2 tablespoons unsalted butter

Spoon cottage cheese mixture into a cheesecloth lined colander. Place this assembly over another container to catch the liquid that will drain off from the paska. Refrigerate overnight. The paska can be made several days in advance. It will get firmer the longer you allow it to drain.

Gently toss the ingredients below and refrigerate several hours or overnight.

1 cup fresh or frozen boysenberries
1 cup fresh or frozen raspberries
2 cups fresh or frozen strawberries, quartered
1 tablespoon brandy
2 tablespoons unrefined sugar

Place a scoop of the paska in the middle of a bowl and circle it with the berries and their juices. You can either serve this on a big platter or make individual paskas with berries.

Kid Friendly

Popcorn Bar

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popcorn-large

Next time you have a family movie night instead of noshing on chips set up a popcorn bar. Our favorite (and not just because its bealthy) is Newmans Own Organic Microwave Popcorn. Although I have noticed that since they’ve changed their packaging that their popcorn isn’t as good as it used to be, so I’m on the lookout for a new fave popcorn.  Even so, it’s still better than any of the other trans-fat free, chemical free microwave popcorn brands. Or you could go old school and pop yours on the stove. An-n-n-n-yway, once you have enough popcorn ready for everybody set out bowls of items to mix with it, giving both savory and sweet options.

Sweet Options

  • chocolate chips (grain-sweetened)
  • mini marshmallows
  • shredded coconut
  • cinnamon mixed with Sucanat, Stevia or coconut sugar
  • chopped dried fruit
  • Sunspire Sun Drops (refined sugar free M&M’s)
  • sugar free hot chocolate mix
  • syrup made by boiling equal amounts of honey and butter together (this is a quick way to make a healthy caramel corn)
  • whole grain sweet cereal such as Barbara’s brand

Savory Options

  • shredded Parmesan
  • flavored extra-virgin olive oil
  • flavored sea salt (try smoked, truffle or garlic)
  • taco seasoning

Tip from the Trenches: wait for the popcorn to cool down before adding chocolate or marshmallows 🙁

Update: Newman’s Own Popcorn is no longer on our favorites list. The last few boxes we’ve purchased have not been up to par. We’ve since switched to pretty much any other brand of organic microwave popcorn. Same great taste that Newman’s Own used to have.

High Protein UnDiet Eating Plans

South Beach Diet and the Hunger Pangs: The Odds are in Your Favor

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Looking for answers to better dieting, cardiologist Arthur Agatson and dietician Marie Almon created the South Beach Diet to help patients successfully lose weight and keep it off.

What once was purposed for reducing the risk of heart disease, the South Beach Diet has become a well-known approach to weight loss since its creation in the early 2000s by cardiologist Arthur Agatston and dietician Marie Almon. The South Beach Diet focuses on instructing dieters to learn the difference between good fats vs. bad fats and good carbs vs. bad carbs. With this knowledge, Agatston wanted to empower both men and women with the ability manage their diet in a healthier way.

Why the South Beach Diet is different

Before the South Beach Diet came into existence, during the 1980’s Dr. Agatston noticed that his patients had a hard time following low-fat diets that were heavily recommended by cardiologists in an attempt to lower weight gain, cholesterol and heart disease. Such popular diets included the Ornish Diet and the Pritkin Diet. After much study of insulin resistance, Agatston figured that low-fat diets were causing weightwatchers to make up for the fat by consuming refined sugars and carbs. These “bad carbs” increased the release of insulin in the body, thus dropping the level of blood sugar and producing the sense of hunger. This hunger was then apt to be satisfied by dieters and eventually led to failed dieting and weight gain.

Three phases for dieting success

The South Beach Diet implements 3 phases to follow to help the body overcome blood-sugar spikes and drops and help reduce hunger pangs.

Phase 1 of the diet is to learn to eliminate cravings and promote rapid weight loss in 2 weeks. The idea of eliminating cravings comes from an ability to stabilize blood-sugar levels which helps get rid of a need to feast on refined carbs and starches. The rapid weight loss is designed for women that want to lose 10 pounds or more. After establishing a routine of eating specified, nutritious foods and cutting out the “bad fats” and “bad carbs” dieters will be ready for Phase 2.

Phase 2 includes bringing in nutritious food to the diet plan that was avoided in Phase 1, including whole grains, fruits and vegetables. And instead of focusing on rapid weight loss, Phase 2 accommodates for steady weight loss that is easier to keep off. Unlike Phase 1 that can be completed in 2 weeks, Phase 2 lasts for as long as it takes for the dieter to reach their weight goal.

Phase 3 is all about maintenance and using your acquired knowledge to keep the weight off. Here dieters will have already learned which foods they can or should not eat, how to return to a different phase if needed and how to keep the weight off forever.

Recipes

Phase 1

Phase 2

Phase 3

Our thanks to Janie G. – a writer for Holtorf Medical Group for such a fantastic explanation of what the South Beach Diet is all about. If you’re looking for a way to lose weight, their medical professionals can help you get great results.