[Note: This South Beach Diet Phase One Recipe Round-Up is from the very early days of my blog and I used to do a monthly round-up like this every month when I was actively following the original South Beach Diet. Most of those South Beach round-ups have been removed from my site, but I am keeping this one here because it seems quite a few people are still using it. It is definitely not updated to current standards! Use Recipe Round-Ups to see the recipe collections I am currently sharing.]

The calendar has flipped over to June, causing students (and teachers!) all over the country to be filled with joy at the thoughts of summer vacation. I know I say this every month, but I can hardly believe it’s time for another monthly round-up of the Phase One Recipes I’ve posted on Kalyn’s Kitchen or found on other blogs during the month. And I don’t know if it’s just the change to warm-weather cooking, but this month I found some amazing things that hadn’t been featured in a round-up before.

I am consciously starting to focus on new ideas for Phase One, because now that I’ve done these round-ups for over three years, there are a lot of ideas that have been spotlighted many times. It’s been fun looking for things that are new and different. Of course, every month I find things that could easily be made Phase One with minor changes, so those are noted after the recipe link. 

Phase One Appetizers and Condiments
Seven Spice Deviled Eggs from Coconut and Lime
“Spring Pretty” Green Mayonnaise from Kitchen Parade
Basil Mint Pesto with Walnuts from Pinch My Salt
Pumpkin Seed Mole from Leite’s Culinaria
Tomatillo-Chipotle Salsa from Perry’s Plate
Bite-Sized Greek Salad from Cooking with My Kid
Pickled Asparagus from The Runaway Spoon
Edamame Miso Dip from The Taste Space (eat with veggie dippers for Phase One)
Caprese on a Stick from Barbara Bakes

Phase One Salads and Salad Dressings
Leftover Chicken Chopped Salad with Red Pepper, Olives, and Feta from Kalyn’s Kitchen
Asian Sugar Snap Pea Salad with Radishes and Edamame from Kalyn’s Kitchen
Curried Chicken Salad with Asparagus and Peanuts from Kalyn’s Kitchen
Asparagus Caesar Salad from Sassy Radish
Shaved Asparagus Salad with Balsamic Syrup and Almonds from Cookin’ Canuck
Three Bean Salad with Dill Dressing from Homesick Texan
Greek Salad Wedges from Wicked Good Dinner
Broccoli Salad with Tomatoes, Black Olives, and Feta Cheese from One Perfect Bite
Grilled Eggplant and Bell Pepper Salad with Bocconcini Cheese from Divine Taste
Russian Chopped Salad from Yulinka Cooks
Asparagus Harvest Salad with Dijon Vinaigrette from Figs, Bay & Wine
Vegan Broccoli Salad with Spicy Sesame Peanut Dressing from The Perfect Pantry
Cilantro Lime Chickpea Salad from Oh She Glows

Phase One Soups, Stews, and Chilis
Cream of Zucchini Soup from SkinnyTaste
Chickpeas Curry Stew from Versatile Vegetarian Kitchen (Serving size would be not more than 3/4 cup, because the stew is mostly chickpeas)
Spinach, Garlic, and Basil Soup from Albion Cooks

Phase One Vegetables and Side Dishes
Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette from Kalyn’s Kitchen
Sauteed Asparagus with Melted Gorgonzola and Pine Nuts from Kalyn’s Kitchen
World’s Easiest Grilled Vegetables from Kalyn’s Kitchen
Caramelized Fennel and Onions from Simply Recipes (I wouldn’t worry about the small amount of butter in this, but you could replace it with olive oil.)
Garlicky Roasted Chickpeas with Feta, Mint and Lemon from Kalyn’s Kitchen (Remember the serving size for beans is 1/3 to 1/2 cup for Phase One.)
Cauliflower au Kayotic from Kayotic Kitchen
Blanched Cabbage with Capers from Tobias Cooks!
Chipotle Black Beans from In Good Taste (Remember that serving size for beans is 1/3 to 1/2 cup for Phase One.)
Roasted Cauliflower and Chickpeas from The Taste Space
Spiced Stir-Fried Brussels Sprouts from Cook Almost Anything
Artichokes Braised with Garlic and Thyme from Mele Cotte

Phase One Chicken, Meat, or Fish Entrees
Roasted Wild Salmon and Asparagus with Double-Lemon Oil from Kalyn’s Kitchen
Grilled Pork Chops with Asian Black Bean-Garlic Marinade from Kalyn’s Kitchen
Marinated Beef Kabobs from Kalyn’s Kitchen
Grilled Chicken Bruschetta from Skinnytaste
Slow-Baked Salmon from Bewitching Kitchen
Roasted Shrimp with Lemon Thyme from Sidewalk Shoes
Asian Chicken and Vegetables with Peanut Sauce from AskGeorgie.com
BLT Lettuce Wraps from Skinnytaste (Use turkey bacon for South Beach Diet.)
Pan-Seared Salmon with Tomato-Caper Relish from The Perfect Pantry
Grilled Flank Steak with Tomatoes, Red Onion, and Balsamic from Skinnytaste
Salmon Baked in a Foil Parsel with Green Beans and Pesto from Eats Well with Others
Sauteed Shrimp with Arugula and Tomatoes from Bewitching Kitchen
Grilled Tikka-Masala Style Chicken from The Perfect Pantry

Phase One Vegetarian or Meat-Free Entrees
Garlicky Roasted Chickpeas with Feta, Mint and Lemon from Kalyn’s Kitchen (Remember the serving size for beans is only 1/3 to 1/2 cup for Phase One.)
Sauteed Tofu with Spring Vegetables and Za’atar from Five Second Rule
Chickpeas Curry Stew from Versatile Vegetarian Kitchen (Serving size for phase one would be not more than 3/4 cup, because the stew is mostly chickpeas)
Green Chile and Cheese Egg Muffins from Kalyn’s Kitchen
Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs from Kalyn’s Kitchen
Shakshuka Eggs from Cook Republic

More about Phase One Recipes:

Phase one menus for the South Beach Diet focus on lean meats, seafood, eggs, dried beans, soy products, low-fat dairy products, nuts and seeds, and most vegetables. Phase one doesn’t permit fruit, alcohol, bread, rice, pasta, potatoes, sugar, or any foods high in saturated fat.

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