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Old 08-07-2012, 07:15 PM   #5
LizRR
IP: 2/28/12-9/1/12
 
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Join Date: Mar 2012
Location: Plano, Texas
Posts: 2,120

S/C/G: 214/165 (post-partum)/145

Height: 5'6"/39yo

Default Roasted Red Pepper Tomato Sauce

4 Red Bell Peppers (or you can use jarred)
1 Poblano Peppers
4-6 cloves Garlic
EVOO
Italian Seasoning
Optional: Tomatoes (Restricted Veggie, 2x/week)

1. Cut the Poblano & Bell Peppers in half, clean out seeds & membranes, place cut side down on a cookie sheet & spray with EVOO along with the garlic cloves (w/the skins on - they roast inside the shell).
2. Roast in the oven at 500 degrees ~8 minutes until the skins start to blacken and bubble - watch carefully.
3. Remove from the oven and peel off the black skin & shell the roasted garlic
4. In a blender add the roasted peppers & garlic, along with Italian seasonings to taste and blend thoroughly. You can also add 2 ribs raw celery for 'structure'.

*I have used this in place of tomato sauce, you can also omit the poblanos, but I like a little bit of that pepper flavor.
*I found the WF Marinara a little "weird" tasting, but you can blend it together with this sauce to help with the flavor and stretch out the sauce calories/carbs.
*Also roasted or fresh tomatoes can be added - I tended to avoid the Restricted Veggies when possible so it's not explicitely listed in this recipe - but tomatoes are allowed on IP 2x/week!
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Started Ideal Protein - Phase 1: 2/28/2012, Phase 4: 9/1/2012
#1:-9lb,-1.19%; # 7:-3lb,-0.55%; *13:-5lb,-0.76%; #18:-2lb,-0.87%; Start Phase2! Start Phase 3!
#2:-6lb,-1.01%; # 8:-3lb,-0.60%; #14:-2lb,-0.48%; #19:-3lb,-0.53%; #1:-0,-0.00%; #1:+1.4lb,+0.82%
*4:-6lb,-0.95%; # 9:-4lb,-0.69%; #15:-.4lb,-0.1%; *21:-3lb,-1.40%; #2:-0,-1.10%; #2:-1.0lb,-0.33%
#5:-5lb,-0.79%; #10:-2lb,-0.50%; #16:-4lb,-0.98%; #22:-5lb,-1.41%
#6:-3lb,-0.57%; #11:-4lb,-0.76%; #17:-2lb,-3.70%; *on travel WI#3,12,20


Last edited by LizRR : 08-24-2012 at 10:36 PM.
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