It’s THAT time of year …

Healthy ❤️

so I thought I would share the food list for the first 17 days of the 17 Day Diet:

Cycle 1
Accelerate Food List

Canned Light Tuna (water packed)


  • Opt for wild-caught rather than farm-raised fish, which may have received doses of antibiotics. Avoid the bigger fish such as swordfish, shark, king mackerel, and albacore tuna. They are the most likely to carry metals like methyl-mercury, which is considered a toxin.

  • Poultry
    Chicken Breast
    Eggs (2 eggs = 1 serving)
    Egg Whites (4 egg whites =1 serving)
  • Turkey Breast

    • Artichoke
    • Artichoke hearts
    • Asparagus
    • Bell peppers, green, orange, red, yellow
    • Broccoli
    • Brussels sprouts
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Cucumbers
    • Eggplant
    • Garlic
    • Green beans
    • Green, leafy vegetables (including beet greens, turnip greens, collard greens)
    • Kale
    • Leeks
    • Lettuce, all varieties
    • Mushrooms
    • Okra
    • Onions
    • Parsley
    • Scallions
    • Spinach
    • Tomatoes
    • Watercress

    • Apples
    • Berries, all types
    • Grapefruit
    • Oranges
    • Peaches
    • Pears
    • Plums
    • Prickly pear cactus
    • Prunes
    • Red grapes

    Acidophilus milk: (1 cup = 1 serving)
    Kefir: similar to a drinking-style yogurt; great for making smoothies (1 cup = 1 serving) Low-fat acidophilus milk (1 cup = 1 serving)
    Reduced salt miso dissolved in low-fat, low-sodium broth (1 tablespoon – 1 serving) Sauerkraut: (1/2 cup – 1 serving)
    Yakult: (1 cup = 1 serving)
    Yogurt, any type, including Greek-style, sugar-free (6 oz. container = 1 serving)
    Olive oil
    Condiments and seasonings are allowed in moderation:
    • Salsa, low-carb marinara sauce, lite soy sauce, low-carb ketchup, fat-free sour cream, Truvia (a non-caloric sweetener made from natural ingredients), sugar-free jams and jellies, vegetable cooking spray, fat-free cheeses (i.e. Parmesan), fat-free salad dressing, salt, pepper, vinegar, mustard, herbs, and spices.
    Substitutions for vegetarians:
    One-half cup of tofu (any type)
    One-half cup of beans, lentils, or any legume
    1-2 vegetarian or black bean burgers (made from textured vegetable protein)
    2-4 ounces any vegetarian cheese, including soy cheese
    2 vegetarian “sausage” links (great substitute for eggs!)
    2 scoops vegan rice protein powder (great for smoothies, blend with 1 cup unsweetened almond milk and a fruit) for a quick 17-Day Diet vegetarian breakfast
    Any type of vegetarian meat substitute made from textured vegetable protein (see package for serving size)
    For dairy substitutes: 1 serving is 1 cup unsweetened soy milk, almond milk, or rice milk
    For yogurt substitutes, it is fine to use soy milk yogurt. These subs will work for all cycles as meat-protein substitutions.
  • If this appeals to you I recommend the ORIGINAL version of the book (at many libraries) as well as the various groups you’ll find on the WWW.

Insta Pot Chicken Pho 🍲

It’s not 17DD compatible with the noodles , but the broth is amazing

Instant Pot Chicken Pho

Healthy, INSTAPOT/Pressure Cooking, Soups & Stews, TO TRY


2 small yellow onions (11 oz. total), halved crosswise

1 (3-in.) piece fresh ginger, unpeeled, sliced, and smashed (about ⅓ cup)

2 teaspoon coriander seeds

4 whole cloves

3 whole star anise

8 (5-oz.) bone-in, skin-on chicken thighs

2 quarts lower-sodium chicken broth

 cup fish sauce

2 tablespoons dark brown sugar

1 (8-oz.) pkg. uncooked rice vermicelli noodles (such as Annie Chun’s Maifun)

4 cups fresh bean sprouts (4 oz.)

2 cups loosely packed fresh cilantro leaves with tender stems (from 1 bunch)

2 medium-size serrano chiles, unseeded and thinly sliced (2 Tbsp. plus 2 tsp.)

Optional toppings: matchstick carrots, torn fresh mint and basil leaves, Sriracha chile sauce

8 lime wedges


Select SAUTÉ setting on a 6-quart multi-function programmable pressure cooker (such as Instant Pot). Allow to preheat about 5 minutes. Place onion halves, cut side down, in cooker. Add ginger; cook, undisturbed, until onion is slightly charred on cut sides, about 10 minutes. Add coriander seeds, cloves, and star anise; cook, stirring constantly, until fragrant, about 1 minute. Add chicken, broth, fish sauce, and brown sugar.

Close and seal lid. Turn Pressure Release Valve to Sealing position. Select MANUAL/PRESSURE COOK setting. Set to HIGH PRESSURE for 15 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking time begins.) Let pressure release naturally. (This will take about 10 minutes.) Carefully turn Pressure Release Valve to Venting position, and let steam fully escape. (This will take 1 to 2 minutes.) Carefully remove lid.

Transfer chicken to a large plate; let rest until cool enough to handle, about 10 minutes. Remove and discard skin and bones; shred meat.

While chicken cools, pour broth mixture in cooker through a fine mesh strainer into a heatproof bowl; discard solids. Return strained broth to cooker. Add noodles, stirring to submerge; let stand until softened, about 5 minutes.

Return shredded chicken to mixture in cooker. Ladle soup evenly into 8 bowls. Top evenly with bean sprouts, cilantro, chiles, and other desired toppings. Serve with lime wedges.