Chef John Berryhill's 180 Cooking Presentation from Spring Conference

Chef John Berryhill gave a cooking demonstration at Dynamite's 2012 Spring Conference in Boise. He shared his secrets on how to cook with flavor while you're on the Dynamite 180™ Protocol. These recipes, along with the 180 drops, will help people across the US break their addictions to unhealthy food and lose weight! To learn more about Dynamite 180 click here.

Make sure to check out his notes at the bottom of this article on "Cooking with Flavor for 180 Approved Foods"

DEMO DISHES

• BUTTERLEAF SALAD w/apple, tomato and red onion tossed with a light smoothie dressing
• SHRIMP, YELLOW ONION, MUSHROOM AND CHARD SAUTE w/garlic, salt and pepper
• PAN SEARED TILAPIA and fruit chutney over a bed of wilted greens
• GRILLED PORK TENDERLOIN w/fresh herbs over shaved fennel w/garlic-orange dressing
• EGG + WHITE OMELETTE w/spinach, capers and pepperoncinis

RECIPES
You decide how much or little of each items based on how many you’re cooking for and just your personal tastes  

BUTTERLEAF SALAD with BERRY SMOOTHIE DRESSING

Salad Ingredients: butterleaf lettuce, tomato, red onion, and apple

Smoothie Dressing:
Using a food processor or blender, blend together fresh ginger, blackberries, a splash of Super ACV, and cucumber water. Mix salad ingredients in a bowl and toss with dressing then plate and serve.





SHRIMP, YELLOW ONION, MUSHROOM & CHARD SAUTE
Ingredients:
Cucumber Water
Shrimp - medium, 6 per person
Yellow onions
Porcini Mushrooms
Swiss Chard
Garlic
NTM Salt and pepper
Parsley for garnish

Heat wok. Spritz wok with cucumber water, add onions and saute to color. Add mushrooms, salt and pepper, then shrimp. When shrimp turn, add in chard and garlic, then plate. Garnish w/chopped parsley and serve.                                                                                     

PAN SEARED TILAPIA OVER WILTED GREENS & FRUIT CHUTNEY
Ingredients:
Cucumber Water
Tilapia fillets
Leafy greens like spinach or swiss chard
Apple
Pineapple
Orange
Red Onion
Super ACV
Stevia
Blueberries

Fruit Chutney:
Sauté apple, pineapple, orange and red onion with flavored water with splash Super ACV [add water when needed throughout] then add a pinch or two of Stevia then finally blueberries. Let chutney set covered in refrigerator for up to 2 hours.

Heat non-stick pan, salt and pepper tilapia then sear both sides w/cucumber water spritz. Just before tilapia is done, add greens, salt and pepper to taste and let wilt in a pan w/cucumber water spritz.
Plate wilted greens, top with tilapia then chutney, garnish w/chopped parsley and serve.                                                                                     

PORK TENDERLOIN and FRESH HERBS over FENNEL with GARLiC-ORANGE dressing

Garlic-Orange Dressing:
Blend together juice and flesh of 2 oranges, champagne vinegar, fresh garlic, salt and pepper then transfer to bowl. Shave or thinly slice fennel bulb then submerge in dressing bowl. 

Heat grill or grill pan, rub tenderloin with salt and pepper, chopped fresh rosemary, thyme and sage, then grill both sides. When pork is done, remove from grill & let set for a couple of minutes then slice. Plate fennel, top with pork then garnish wtih sprig of rosemary & thyme.

EGG + WHITE OMELETTE with SPINACH, CAPERS & PEPPERONCINIS
Ingredients:
Cucumber water
4 eggs
Pepperocinis
Spinach
Capers
Salt and Pepper

Whisk 1 egg and 3 egg whites in a bowl w/ salt and pepper. Heat non-stick pan to medium then add in chopped pepperocinis, chopped spinach and capers w/cucumber water spritzer. Saute for a few minutes then lower heat and add eggs. Once the bottom of omelette is done, carefully turn over half way then continue to cook a few more minutes till done. Plate omelette then garnish with fresh cilantro and serve.

Cooking with Flavor for 180 Approved Foods

by John Berryhill, chef-owner John Berryhill Restaurants

Choose foods that compliment each other in a dish. A dish should have TEXTURE, FLAVOR PROFILE, SMELL AND COLOR.

• Infuse water with flavor for cooking using cucumbers or citrus fruits
• Onions, capers, pepperoncinis, mushrooms, fennel can pack huge flavors
• Spinach, cucumber, greens, asparagus, tomato give great color
• Celery, radish, cabbage, sprouts can offer differing textures. Dynamite NTM Salt [or chef's salt] & fresh ground pepper draw flavor from any food. The right amounts and when to apply is key.
• Make a smoothie then add whey protein for a delicious breakfast shake
• Use a juicer
• Dynamite Super ACV goes a long way on flavor
• Champagne vinegar is a little lighter
• Render any fat from an approved protein [beef] then use it to cook with
• Make a stock from approved proteins/vegetables
• Make a chutney using fruits, onion, Super ACV and stevia 
• Using a wok provides an easy and quick option for stove top cooking
• Use a squeeze bottle w/flavored waters, Super ACV or champagne vinegar to add flavor and cook with instead of oil.
• An outdoor grill or grill pan can provide additional flavor and texture. Make sure grill tines are hot. 
• Caramelize but don't overcook.

Happy Cooking!


To read more about the Dynamite 180 program click here.

Asian Lettuce Wraps - 180 Recipe

Asian Lettuce Wraps

1 lb lean ground beef, or ground turkey
2 garlic cloves, minced
1/2” piece of ginger, minced
1/3 C yellow onion, diced
1 small zucchini, diced
8 crimini mushrooms, halved then sliced
1/4 C rice vinegar
1/4 C aged balsamic vinegar
1/4 teaspoon five spice powder (found in the Asian section)
1/4 teaspoon cayenne pepper (optional)
NTM salt and pepper to taste
1/4 C basil or thai basil leaves, sliced thinly
1 can of water chestnuts, sliced
romaine or butter lettuce leaves
bean sprouts
cilantro leaves
Sriracha Hot Chili Sauce (optional) (Huy Fong or see recipe below)

Heat wok on medium-high heat till hot. Add ground beef, garlic, ginger, and onion to pan and turn down heat to medium. Break up beef and fully incorporate the mixture together. Cook for a few minutes then add zucchini and mushrooms. After another minute add rice vinegar, aged balsamic, five spice powder, cayenne pepper, salt and pepper, and basil leaves and cook until beef is done. Add the water chestnuts. Let mixture cool for a few minutes. Taste and add more rice or balsamic vinegar, salt and pepper as desired.

Rinse lettuce leaves and dry. Fill each leaf with a few spoonfuls of beef mixture. Top with bean sprouts, cilantro leaves and Sriracha. Ready to serve.

Sriracha Hot Chili Sauce Recipe
Fill a container half full with peeled garlic cloves. Fill the rest of the container with 2 (at least) habaneros & a mix of dried serrano & cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt & fill the container (to cover chile pods & garlic) with 5% strength white vinegar. Apple cider vinegar or wine vinegar will work but will give you a different flavor.

As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar dump the mixture into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.

To read more about the Dynamite 180 program click here.

Spicy Thai Coconut Chicken Soup - 180 Recipe

SPICY THAI COCONUT CHICKEN SOUP

by Kelly Turney- I found this in Cooking Light Mag
and modified it for 180 Protocol. Delish and Easy.

Ingredients
2 cups sliced mushrooms
1 cup chopped red bell pepper- if they don't agree w/you sub asparagus or zucchini
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste) or any sugar free chili paste or sauce 
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk 
4 teaspoons fish sauce (optional)
Stevia (equiv. to 1 T. of sugar  
4 cups shredded cooked chicken breast (about 8 ounces) 
1/2 cup green onion strips/or thinly sliced regular onion  
3 tablespoons chopped fresh cilantro 
2 tablespoons fresh lime juice 
Preparation

1. Heat a Dutch oven/stock pot over medium heat. Add some broth to pan. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and stevia; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.



To learn more about the Dynamite 180 Program click here.

Faux-Ranch Dressing - 180 Recipe

Faux-Ranch dressing

 
1 to 2 cloves garlic, minced
3/4 cup 0 percent-fat Greek yogurt, like Fage
Juice of one large lemon (about 3-4 Tbsp)
2 tbsp red wine vinegar
Generous amount black pepper (1/2 tsp or more)
Pinch of salt
Half a packet of Ranch dressing mix

1. Combine all of the ingredients except salt and pepper using an immersion blender, food processor or straight-up whisk.
2. Taste, then season with salt and pepper, store in a a jar.

Keeps for about two weeks. Toss with salads that you would eat with creamy dressing: Caesar, chicken, chef's, whatever.

To learn more about the Dynamite 180 Program click here.

Grilled Tuna Steak with Cilantro Lime topping

Grilled Tuna Steak with Cilantro/Ginger/Lime/Jalapeno topping

2 handfuls fresh cilantro finely chopped

1 small jalapeno

1 tsp grated fresh ginger

1 grated garlic clove

2 limes

2 Tb. Coconut Aminos

Salt and Pepper

Tuna Steaks 

Mix up cilantro, 1 small jalapeno sliced and lightly cooked until light brown in nonstick pan (this takes down the

heat a bit),  add ginger, garlic clove, limes, Coconut Aminos, salt and pepper. Mix all, and put half of this mixture into a pan to simmer for just a couple minutes; then mix back with the raw part, and top onto grilled Tuna steaks.

Enjoy!

Spaghetti - 180 Recipe

180 Spaghetti 

submitted by Jen Judkins for the 180 Weight Loss Challenge

1 lb lean hamburger

pint of salsa

whole zucchini sliced

dash of cumin

salt & pepper

2 packages of miracle noodles

raw spinach

Brown hamburger, add salsa and the whole sliced zucchini.  Add a dash of cumin, salt and pepper. Simmer a bit. Add two packages of miracle noodle (angel hair was what I used), cook for a minute and serve over a small bed of raw spinach. Serves 3-4.


To learn more about the Dynamite 180 Program click here.

Scallops with Asparagus

Scallops with Asparagus

submitted by Jen Judkins for the 180 Weight Loss Challenge

1 cup chopped veggies [from approved list]

1 cup lime juice

16 oz. scallops

1 cup miracle rice

1 cup chopped asparagus

salt & pepper to taste

 

Cook your finely chopped veggies from the list (I used radish, green and red cabbage) in lime juice for 2-3 minutes. Add the scallops, cook another 2 minutes, add miracle rice and asparagus, cook one minute more. Season to taste. Serves 2-3.

Ahi Tuna Salad - 180 Recipe

Ahi Tuna Salad 

submitted by Erin Evarts for the 180 Weight Loss Challenge

32 oz. Sushi Grade Ahi Tuna

Zest of 1 lime

1/2 c chopped Green bell pepper

1/2 c chopped Green onion

1/2 c chopped Red Onion

1/4 c chopped Dill pickle

6 tbsp. lime juice (about 3 limes)

1 tsp Wasabi powder

2 tsp Soy Sauce

12 dashes Tabasco/ hot sauce

NTM Salt (to taste)

Pepper (to taste)

Directions:

Bring pot of water with a dash of NTM salt to a boil

Add Ahi tuna to boiling water, and reduce heat to a gentle boil until cooked through, about 10-12 minutes (I like mine raw in the center so I cook 5 min)

While tuna is boiling, chop green bell pepper (1/2 cup), green onion (1/2 cup), red onion (1/2 cup), dill pickle (1/4 cup).

In a large mixing bowl, add zest of 1 lime, juice of 3 limes, soy sauce (2 tsp), wasabi powder (1 tsp), tabasco/ hot sauce (12 dashes), salt, and pepper.

When Ahi is done cooking, remove from pot to cutting board and let cool 5 min. Then chop into bite size pieces and add to mixing bowl.

Toss to combine all ingredients.

Makes 6 servings of about 5 oz. tuna each


To learn more about the Dynamite 180 Program click here.

Tracie's Refreshing Cucumber Salad - 180 Recipe

Tracie's Refreshing Cucumber Salad

submitted by Tracie Audette for the 180 Weight Loss Challenge

1 pound organic cucumbers peeled and cut into chunks

1 cup cottage cheese drained well

2-3 small criolla sella peppers (or one jalapeno to taste)

1 tbsp of chopped cilantro (OR mint if you're a fan)

2 tsp fresh lemon juice
2 TBSP Super ACV
NTM Salt
Pepper 

Toss and refrigerate for a bit and drain residual liquid before serving. After 180 it's great with plain greek yogurt and feta or blue cheese instead of cottage cheese. 


To learn more about the Dynamite 180 Program click here.

Lime Shrimp Lettuce Wraps - 180 Recipe

Lime Shrimp Lettuce Wraps

submitted by Erin Evarts for the 180 Weight Loss Challenge

3 tbs fresh lime juice

2 tbs soy sauce, divided

3 tsp grated fresh ginger

1 clove garlic, minced

1 pound medium fresh shrimp, peeled, deveined, and chopped

1/2 red bell pepper, diced

2 green onions, diced

1 (5-ounce) can water chestnuts, drained and chopped

1 head butter lettuce

Directions:

In a medium bowl, combine lime juice, 1 tbs soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.

Lightly spray a medium skillet and heat to medium-high. Add bell pepper, green onions, and water chestnuts; cook stirring occasionally, for 3 minutes. Add 2 tbs water and shrimp and marinade and cover skillet. Cook for 3 minutes or until shrimp are pink. Stir in 1 tbs soy sauce.

Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling.


To learn more about the Dynamite 180 Program click here.

Baked Trout Ole - 180 Recipe

Baked Trout Olé 

submitted by Betsy Zimmerman for the Team 180 Weight Loss Challenge

Want mega-protein with mega-flavor? Here's a quick and easy way to prepare trout (or any favorite fish) in zesty, citrusy, south-of-the border-y style. ¡Olé!

2 lbs. trout (or any kind of fish) fillet, cut into 6 pieces
Juice of 2 limes (about 3Tbsp. juice)
1 medium tomato, chopped
1/2 medium onion, chopped
3 Tbsp. chopped cilantro
1/2 tsp. olive oil (Omit the added oil while on the 180 diet. Add back during maintenance.)
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. crushed dried red pepper (optional)
Cooking spray
Baking dish
Medium bowl

Preheat oven to 350 degrees. Rinse fish fillets and pat dry. Lightly coat bottom of baking dish with nonstick cooking spray and place fish in single layer in bottom of dish. In a medium bowl, mix remaining ingredients together, then spread evenly over fish pieces. Bake for 15 to 20 minutes, or until fish flakes easily with a fork. (Serves 6.)

Preparation Time: 10 minutes
Cooking Time: 15 to 20 minutes


To learn more about the Dynamite 180 Program click here.

Shrimp Escabeche with Blood Orange Mojo

Shrimp Escabéche with Blood Orange Mojo 

submitted by Erin for the Team 180 Challenge

2c fresh blood o.j. or other o.j.,

1c fresh lemon juice

3 lg garlic cloves, minced, divided

pinch NTM salt

½ tsp crushed red pepper

2# cooked, deveined, peeled shrimp cut into ½” pcs

2c chopped red bell ppr

1 ½c chopped celery

1c chopped red onion

 ½c chopped fresh cilantro

Combine o.j. & lemon juice & 2 minced garlic cloves in med saucepan over med-high heat. Add pinch NTM salt, boil until mix is reduced to 1 cup. Cool. Mix in crushed red pepper.

Mix shrimp, bell pepper, celery, red onion, and cilantro in bowl. Toss with O.J. mixture and remaining minced garlic clove. Season with NTM Salt and pepper. Cover and chill until cold, about 2 hours.

Amazing Meatballs - 180 Recipe

Amazing 180 Meatballs 

submitted by Keri Hellige(serves 2)

10oz lean ground beef (I used grass-fed/organic) or try turkey

1/3 cup spinach

1/4 cup white onions rough chopped
1/4 cup Zucchini rough chopped
1 TBS Bragg's Amino Acids
1TBS Garlic Powder
NTM salt and pepper to taste

Put fresh spinach into pan and add a tbs water to quickly steam the spinach. Add to food processor. Add Zucchini and onion. Process all veggies until very finely chopped.

Add garlic powder to meat along with NTM salt and pepper to taste.

Add Veggie mixture to meat. Mix together with hands. Will be a little wet.

Form into 1 1/2 inch diameter meatballs. (Makes about 8)
In a med-hot pan, add the meatballs. Let them sear on one side. While searing, drizzle a small amount onto the top of each ball. Add 2 TBS water to pan to create steam.

Once meatballs have browned on one side, carefully roll them over so they can begin to brown on the other side. Put a lid on them and cook until done, appx. 6 more minutes.

Enjoy!


To learn more about the Dynamite 180 Program click here.

Zucchini Chips - 180 Recipe

Yummy Zucchini Chips 

submitted by Pixie Murphy for the Team 180 Weight Loss Challenge

Wondering what to do with a garden full of zucchini? Here's the perfect 180 solution:
Thinly slice medium/large zucchini – 2 to 3 should do it. Don't make them TOO thin though.
Place on your food dryer racks. Be SURE to use no-stick spray of your choice.
Assorted Treatments:
LIGHTLY salt (NTM) & pepper - be very frugal with the salt! While potatoes love salt,
zucchini don't! Brush with Bragg's Liquid Amino's (diluted) to which you have added wasabi to taste. NO additional salt.
Brush with Super ACV (organic raw apple cider vinegar) & lightly NTM salt. 
Use any combination of spices/brushes you wish – be creative!
Run your food dryer until they are crunchy chips. These taste (and crunch) like potato chips so you can get a “chip fix” without ruining your 180 protocol!


To learn more about the Dynamite 180 Program click here.

Light Spinach Souffle - 180 Recipe

LIGHT SPINACH SOUFFLE 

submitted by Pixie Murphy for the Team 180 Weight Loss Challenge

Ingredients:
1 cup chopped cooked, drained spinach
2 TB chopped onion, cooked with the spinach
¼ cup cottage cheese (nonfat & if tolerated for optimal weight loss)
1 egg white, whipped
DIRECTIONS:
Mix spinach & onion with cottage cheese: fold in egg white. Pour into an ungreased small baking dish. Bake at 350 for 20 to 25 minutes. Season to taste after baking. Serves one & has about 105 calories & 0 grams of fat. 


To learn more about the Dynamite 180 Program click here.

Taco Seasoning - 180 Recipe

Easy Taco Seasoning

1 tbs chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika, mild or hot

1 1/2 tsp ground cumin

1 tsp NTM salt

1 tsp black pepper


To learn more about the Dynamite 180 Program click here.

Taco Salad - 180 Recipe

180 TACO SALAD  

submitted by Maggie Nicolino

20 oz. ground beef, turkey or chicken

2 tbs. taco seasoning (see recipe below) or use your own

Salad greens torn

4 c chopped tomatoes

Hot sauce - if desired

Brown ground meat. Stir in Taco Seasoning with a touch of water. Simmer until water and seasoning are absorbed into meat.

Place a handful of torn salad greens on plate.

Add 5 oz. of seasoned meat

Top with 2 c chopped tomatoes

Finish off with some Hot Sauce if desired


To learn more about the Dynamite 180 Program click here.

Cucumber Salad - 180 Recipe

180 CUCUMBER SALAD  

submitted by Maggie Nicolino for the Team 180 Weight Loss Challenge

1 cup cucumber

Splash of Rice Vinegar or Apple Cider Vinegar to taste

Splash of lime juice if desired

mix in a bowl and enjoy


To learn more about the Dynamite 180 Program click here.

Cantaloupe Cocktail - 180 Recipe

CANTALOUPE COCKTAIL

 submitted by Edye Weller

Puree the entire melon and strain the juice out

Let puree sit and then stir to get more juice and add ice

This works with watermelon and honeydew melon as well.


To learn more about the Dynamite 180 Program click here.

Balsamic Vinaigrette - 180 Recipe

BALSAMIC VINAIGRETTE  

submitted by Edye Weller for the Team 180 Weight Loss Challenge

2 - 4 cloves of garlic minced (or garlic powder)

Mustard

Balsamic vinegar 1 cup or more depending on taste

Dash of NTM Salt

Pepper to taste

Any sugar free spices you like (basil, oregano, rosemary or thyme)

Lemon Juice

1 - 3 Stevia packets


To learn more about the Dynamite 180 Program click here.