Phase 2: Cinco de Mayo Fiesta

“Haylie, what if Cinco de Mayo falls on Phase 2? What can I eat? “No, sadly there aren’t any healthy fats like avocados on Phase 2 – so no guac. And no fruit, so no fruit salsas like my Chunky Mango Salsa. BUT, I do have some easy, and tasty options! Here are some of my Phase 2 favorites for your Cinco de Mayo fiesta. And remember, if you do “accidentally” have an alcoholic drink, here’s what to do about it.

Cilantro-Lime Pork Tacos


Serves 4 | Prep time: 25 minutes | Total time: 25 minutes


  • 1 pound pork tenderloin, trimmed and cut into thin strips
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil (for Phase 3 only)
  • 1 1/2 cups thinly sliced onion
  • 1 small jalapeño pepper, seeded and chopped
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup halved grape tomatoes, plus more for serving (Phase 1 and Phase 3 only)
  • 1/2 cup chopped cilantro
  • 2 1/2 tablespoons fresh lime juice
  • 4 6-inch sprouted grain tortillas (for Phase 3, or spelt or brown rice tortillas for Phase 1), or serve this over a salad for Phase 2


  1. Heat a large nonstick skillet over medium-high heat.
  2. Sprinkle the pork with the cumin, chili powder, salt, and black pepper.
  3. Add 2 teaspoons olive oil (for Phase 3 only) to the pan.
  4. Add the pork, and sauté 4 minutes or until browned.
  5. Transfer the pork to a bowl.
  6. Add the onion and jalapeño to pan; sauté 3 minutes or until crisp-tender.
  7. Add the broth, reduce the heat, and simmer 1 minute, scraping the pan to loosen browned bits. Stir in 1/2 cup tomatoes (Phase 1 and 3); simmer 2 minutes.
  8. Return the pork and accumulated juices to pan.
  9. Stir in 3 tablespoons of the cilantro and the lime juice; cook 1 minute or until the pork is done.
  10. Heat the tortillas according to package directions.
  11. Divide the pork mixture among the tortillas, top with extra tomatoes and the rest of the cilantro, and roll up.

For Phase 2, skip the oil, omit the tomatoes and serve over a salad.

Chicken, Red Pepper, and Basil Lettuce Wrap


Serves 2 | All Phases | Prep time: 5 minutes | Total time: 5 minutes


  • 8 ounces leftover chicken breast, sliced
  • 1/2 cup jarred roasted red pepper strips
  • 1/2 cup red onion, sliced paper-thin
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • Lettuce leaves
  • 1/4 cup chopped fresh basil


  1. In a bowl, stir together the first five ingredients (chicken through Italian seasoning).
  2. Spoon onto lettuce leaves and scatter the basil on top.

Shredded Brisket with Chipotle Dressing

Shredded Brisket with Chipotle Dressing

All Phases | Serves 16
Prep time: 25 minutes | Cooking time: 5 to 10 hours (slow cooker)


For the brisket
4 pounds beef brisket
1 large yellow onion, chopped
10 black peppercorns
4 dried bay leaves
3 medium cloves garlic, crushed
2 serrano chiles, coarsely chopped (or 1 jalapeño)
1 teaspoon sea salt

For the chipotle dressing
7-ounce can chipotles in adobo
1/4 cup fresh lime juice
1/4 cup red wine vinegar
2 medium cloves garlic, chopped
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

For Phase 2: Shredded lettuce, diced jicama, fresh cilantro, chopped fresh or pickled jalapeños, pickled red onions


Cook the brisket:

  1. Put the brisket ingredients and 2 cups of water into a 6-quart slow cooker.
  2. Cook for 8 to 10 hours on low or 5 to 6 hours on high.
  3. Transfer the brisket to a large bowl and let it sit until it’s cool enough to handle.
  4. Reserve the cooking liquid. Scrape away and discard any fat from the brisket.
  5. Using your fingers or two forks, tease the meat into shreds.
  6. Moisten with 1/2 cup of the reserved broth. Save the remaining broth for another use.

Make the dressing:

  1. Drain the adobo sauce from the canned chipotles into a blender. Add chipotles to taste (one chipotle for a little heat, two or three for medium-hot, or four for fiery).
  2. Add the remaining dressing ingredients and puree.
  3. Mix the dressing into the shredded beef. It’s best to make this ahead and refrigerate for at least an hour (overnight is even better) to let the flavors meld—just reheat when ready.

Spicy Confetti Salad with Soybeans

Pick-a-protein salad

Serves 2 (Vegan ONLY) | Prep Time: 20 minutes | Total Time: 50 minutes (includes refrigerator time)


  • 1 cup shelled soybeans (edamame)
  • 1 cup diced red bell pepper
  • ½ cup diced red onion
  • 1 cup 1-inch pieces trimmed yellow wax beans
  • 2 pepperoncini, seeded and diced


  • ½ cup peeled, seeded, diced cucumber
  • 1 garlic clove
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons minced fresh cilantro
  • 1 teaspoon minced fresh dill
  • ½ teaspoon stevia or xylitol
  • 1⁄8 teaspoon salt


  1. Steam the edamame for 3 minutes, and then rinse with cold water.
  2. Combine them with all the salad ingredients in a mixing bowl. Set aside.
  3. Blend the dressing ingredients in a blender until smooth. Fold the dressing into the bean mixture. For best results, refrigerate
    for 30 minutes.

Roasted Red Pepper Dip

roasted red pepper di[

Makes about 1/2 cup | Prep time: 10 minutes | Total time: 10 minutes


  • 3/4 cup roasted red bell peppers
  • 1/2 cup loosely packed fresh parsley
  • 1 garlic clove
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sea salt (to taste)
  • Pinch black pepper


Process all ingredients in a food processor until smooth.

Easy Oven Fajitas


Serves 4 | Prep time: 10 minutes | Total time: 30 minutes


  • 1 pound boneless, skinless chicken breast, sliced into strips
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 to 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika (or smoked paprika)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 375 degrees.
  2. Combine the first 5 ingredients (chicken through garlic) in a large bowl.
  3. In a small bowl, combine the remaining ingredients.
  4. Scatter the spice mixture over the chicken and veggies and toss to coat.
  5. Transfer to a 9-by-11-inch baking dish.
  6. Bake for 20 minutes (or until the chicken is cooked through) and serve.