Healthy Holiday Recipes from the Serotonin-Plus Weight Loss program



1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped

2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth




2 Large Cauliflowers
1 Clove Garlic, Halved
1/4 Cup Olive Oil
4 Tbsp Dijon mustard

Freshly Ground Black Pepper
1/4 Cup Parmesan , grated
1/2 Cup Fresh Parsley Leaves, chopped

Kosher salt
Lemon wedges


THAI CHICKEN SALAD - Arunee's Recipe /Larb Gai/ - Phase One 


1 lb ground chicken
3 tablespoons fish sauce
1 teaspoon sugar
½ cup sliced red onion
¼ cup sliced green onions
10 mint leaves  

½ cup chopped cilantro
2 tablespoons fresh lime juice
1/2 Tbsp salt & black pepper, as needed

Additional Options:
Raw Cabbage, cucumber, green beans 
* 2 cups dried Thai bird's eye chiles (or chiles de arbol)


Ground Hot Pepper:
Roast chiles in a pan over medium-low heat, stir occasionally for 5-7 minutes or until almost brown (but not burnt). Once cool, place peppers in a blender. Blend until finely grounded. This can be made in advance and added to any prepared dish for extra heat/spice. Store in a container at room temperature for up to 3 months. 

Larb Gai:


FILIPINO BEEF LUMPIA - Norma's Recipe - Phase One Modified 


• 2 ½ lbs ground beef
• 4 garlic cloves, crushed (I use a garlic press)
• 1 cup diced string beans
• 1 cup diced peeled carrot or diced shredded carrots (I use shredded carrots)
• 1 11 oz. spring roll wrappers (I use Wei-Chun brand, picture below) (25 wrappers)
• 2 Tbsp garlic powder
• 1 ½ Tbsp onion powder
• 1 Tbsp Seasoning salt or for less sodium use ½ Tbsp salt & pepper, as needed
• ¾ - 1 cup vegetable oil, for frying
• ¼ cup of warm water in a small bowl (seal the ends)
*cabbage, onion or scallions, optional
*Double the recipe to make 50 rolls


• Crumble and brown ground beef in large skillet or pot. Drain excess fat (use a colander) . Stir in garlic, cook for 3-4 minutes.

• Add dice green beans and carrots. Cook 5-7 minutes or until tender.

• Add garlic and onion powder, Seasoning salt or salt & pepper to taste. 

• Place about 1 heaping tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip).

• Roll tightly halfway then fold in both sides, continue rolling toward other. Moisten corner edges with warm water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.).

Heat oil to 375 degrees or until hot in a skillet. Carefully drop lumpia, few pieces at time, and fry until golden brown on all sides. Drain on paper towels. Serve with sweet and sour sauce or sweet chili sauce.



Nataliya P Serotonin-Plus Counselor

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