Marinades?
 

About to start the beach...I discovered Lawry's Marinades at the store today and thought they could be great for flavor during phase 1.

Anyone know if they are "allowed" on this phase (or any others)???

Can you list the ingredients? It's impossible to tell without seeing them.

Check if there's any sugar listed on the ingredients, also check the sugar grams. It's possible they might have a few naturally occuring sugars, but as long as there's no sugar (or anything masquerading as sugar, like hfcs) in the ingredients you should be fine.

I probably shouldn't say this, but I generally wouldn't worry about trace amounts of sugar in something like that. I wouldn't dose a salad with it, but as a marinade to soak meat in - personally, it wouldn't matter for me.

Ingredients are different for the different types of marinade. Lots of them have HFC and fruit juices so who knows.
I'm with MMC on this one.

oh darn, just saw th HCFS :(

Here are the ingredients for the "Herb & Garlic with Lemon"- in case anyone is wondering: Water, High Fructose Corn Syrup, Distilled Vinegar, Lemon Juice, Salt, Dried Garlic, Modified Food Starch, Onion Powder, Spices, Dried Red Bell Pepper, Xanthan Gum (for Consistency)Potassium Sorbate (Used to Protect Quality)Sodium Benzoate (Used to Protect Quality)Natural Flavors, Color Added, Annatto (for Color)

Such a bummer! This would have made eating fish and meat all that more appetizing!

It's a bottle of HFCS with some flavors! Wow, even if I wasn't doing SB, I wouldn't want to eat that...

I love to make marinades when I have time. Usually I just do something simple, like watered-down soy sauce with crushed garlic, hot peppers and ginger, something like that.

But check out this recipe I found on epicurean.com:

1/4 cup olive oil
2 Tablespoons lemon juice
A few cloves of crushed garlic
1 Tablespoon chopped parsley, dill and/or chives - could also try rosemary or thyme

The recipe suggests a butter to put on the fish after marinating and cooking it. I think in moderation, this sounds really good.
1/4 cup butter (or heart-healthy substitute), melted (or softened)
1 teaspoon grated lemon zest
up to 3 Tablespoons of the herbs used in the marinade
2 teaspoons lemon juice
1/8 teaspoon salt
ground black pepper to taste
optional: 1/8 teaspoon cayenne

You just mix everything together and then chill.

Sounds delish. I might have to try this soon.

Also, Martha Stewart has a recipe! Hers uses rice vinegar and I would use lemon juice instead, but otherwise it's pretty much the same recipe.

It being the second ingredient after water is not a good sign! Even I would probably not use it.

I discovered the WALDEN FARMS brand of dressings during Phase I. They are sugar-free, gluten-free, calorie-free, etc. A bit pricey, but I'm okay with that if they add some taste and variety to my meals.
I will thin mine out with a bit of water and use them as a sauce over fish or meat sometimes. Needless to say, they are great on salads.

I use this marinade all the time and love it!

http://www.3fatchicks.com/forum/entr...ase-1-2-a.html

It's really pretty easy to make your own marinades, plus you know what you're putting in it.

Here's one of my favorites for steaks (minus the rosemary, I don't care for it): http://allrecipes.com/Recipe/Grilled...ks/Detail.aspx

I'm also a big fan of fajita marinades, I use one similar to the one murphmitch posted.