We are getting so many people commenting on the diet still, that we thought we’d do a follow-up with more recipes. Enjoy the top three winners from the recipe contest for the Two-Week Rapid Weight Loss Diet.

First Place: Portobello Mushroom Salad

Ingredients:

6 large Portobello mushrooms
2 tbsp olive oil
1 tsp salt
2 cups sugar snap peas
2 cups carrots, shredded
2 cups bean sprouts
1 tomato, diced
1 cup asparagus, chopped
1/2 cup brown rice, cooked
2 tbsp garlic, minced
3 tbsp Thai chili pepper, minced
1 tbsp fresh ginger
2 tbsp lemon, juiced
3 tbsp lemon zest
2 tsp soy sauce
1/4 cup sesame oil
Cabbage
Sesame seeds

Directions:

Use a spoon to remove the black membrane from mushrooms. Season with olive oil and salt. Preheat oven to 375°F and roast  for 5 to 10 minutes.
Mix all veggies in a big bowl.
Cook the brown rice according to package. Then shock with cold water. Combine with veggies.
For the dressing, whisk together the garlic, Thai chili pepper, ginger, lemon juice, lemon zest, soy sauce and sesame oil. Pour dressing over veggie and rice mixture. Refrigerate for 10 minutes. Garnish with shredded cabbage and sesame seeds.

Second Place: White Chili

Ingredients:

1 tbsp olive oil
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
3 medium Poblano/Serrano/Anaheim peppers (de-ribbed and diced)
1 clove garlic, minced
1 tsp ground cumin
1/4 tsp cayenne pepper, to taste
1 lb ground white meat turkey
2 (15.5 oz) cans cannellini beans
4 cups low sodium chicken broth
3/4 tsp dried oregano
Salt, to taste
1/4 cup nonfat, plain Greek yogurt
2 tbsp chopped fresh cilantro leaves
Lime wedges

Directions:

In a large pot or Dutch oven, heat the olive oil over moderate heat. Add the onion, celery,  and Poblano peppers. Cook about 8 minutes, until the vegetables are soft, stirring occasionally. Add the garlic, cumin and cayenne pepper. Stir until fragrant, about 30 seconds.

Add the ground turkey. Cook until it is no longer pink, breaking it up good in the process. Add in the cannellini beans, the broth and oregano.

Cook, stirring occasionally, partially covered, for 25 minutes. Add salt and more cayenne pepper, to taste. Continue cooking, partially covered, 10 minutes longer.

Top individual bowls with 1 tbsp of Greek yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Third Place: Spicy Salmon Steaks

Ingredients:

1/2 cup brown rice, cooked
Juice of 1 fresh lemon
1/2 bunch cilantro, finely chopped
2 salmon steaks
4 cloves fresh garlic, in a paste
1 tbsp crushed red pepper
1/2 tsp cumin powder
1/4 tsp turmeric powder
2 tbsp avocado oil
Salt, to taste
Freshly ground black pepper, to taste

Directions:

To make a marinade, combine garlic paste, red pepper, cumin, salt and turmeric.
Wash the fish steaks then marinate for 15 minutes.
In a non-stick pan on high, heat the avocado oil. Add the marinated fish and sauté for 2 minutes on each side.
Carefully cover the pan with foil. Bake in 350° preheated oven for 15 to 20 minutes.
Cook the rice according to package directions. Toss with 1 teaspoon lemon juice. Add salt and pepper to taste. Divide equally on two plates.
Place cooked salmon steaks on top of the brown rice. Garnish with chopped cilantro.

We hope you enjoy these recipes and welcome comments with any other recipes for us to share.