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Fun with Ideal Protein Packets

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Old 06-03-2014, 01:40 PM   #286
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Thank you for all the good ideas! I am just into my second week, so not bored yet! Good to have some proactive ideas already to go for when I do get that way...
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Old 06-04-2014, 07:56 AM   #287
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Thank you for all the good ideas! I am just into my second week, so not bored yet! Good to have some proactive ideas already to go for when I do get that way...
I knew when I started I'd be on IP for many months. I started with recipes the first week so boredom would never have a chance to take hold. I started tons of veggie prep & veggie purées in my soups from the get-go. Part of that was because I knew from the beginning to get in mostly savory instead of sweet. All the sweet just isn't a realistic way to eat & I didn't want to get used to it.
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Old 08-15-2014, 06:24 PM   #288
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These are great! I'm on day 3 and getting bored already!
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Old 09-01-2014, 01:33 PM   #289
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Thank you for all the wonderful recipes. Was looking for some new ideas and these are great in week 5.
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Old 09-02-2014, 09:13 AM   #290
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Default Chicken Noodle Soup

Last night I prepared the chicken noodle soup in a small bowl then sautéed a celery stalk, 3 mushrooms, 1/2 head of broccoli with grape seed oil. I added 1/2 chicken bullion while sautéing. Added a cup of water and the rest of the bouillon.
After a high boil I added the LP soup mix.
Very yummy !
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Old 11-02-2014, 08:02 PM   #291
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Default cheddar snacks

I baked them with a sprinkle of Tabasco on them--going to try other things too. I really liked them better after I baked them.
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Old 12-14-2014, 07:11 AM   #292
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Has anyone used a noodle maker for veggies? I saw it on tv and don't remember the name of it.


Last edited by Snickbean : 12-14-2014 at 07:12 AM.
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Old 12-14-2014, 10:04 AM   #293
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Has anyone used a noodle maker for veggies? I saw it on tv and don't remember the name of it.

I don't know the one on TV but here is what I bought from Amazon to make 'spaghetti noodles ' from zucchini....
http://www.amazon.com/Premium-Vegeta...zJub036ZRTG_tt

The spiralizer works very well - this is a sale deal with extras now - I only got the spiralizer back in July. Nice way to replace pasta and stay OP!

I have a Ninja Pulse machine that I use to shred cauliflower or zuke into rice sized pieces. IMO, easier than shredding with a flat surface shredder.
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Old 12-14-2014, 05:15 PM   #294
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Has anyone used a noodle maker for veggies? I saw it on tv and don't remember the name of it.

I make my zucchini (and yellow squash and cucumber) noodles with a Julienne Peeler that I got from Bed Bath & Beyond for about 8 bucks. But the Vegetti is the little device you are talking about, I have a friend who bought it and he loves it!
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Old 12-14-2014, 05:50 PM   #295
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I make my zucchini (and yellow squash and cucumber) noodles with a Julienne Peeler that I got from Bed Bath & Beyond for about 8 bucks. But the Vegetti is the little device you are talking about, I have a friend who bought it and he loves it!
I use the Vegetti and also love it! My kids like to watch the veggies turn into spaghetti. :-)
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Old 12-15-2014, 01:55 AM   #296
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Oatmeal Zucchini Muffins (Phase 1-4)

Ingredients:
1 Ideal Protein Maple Oatmeal Packet
1 Egg White – beaten
1/2 tsp Baking Powder
Pinch of Salt
1 tsp of Stevia
1-1/2 tsp Cinnamon
1/2 – 3/4 of small zucchini finely grated.
you may need to squeeze out the extra juice.

Directions:
Beat the egg in a bowl. Add Maple Oatmeal, baking powder, salt, Splenda,cinnamon, and zucchini. Mix and gradually add water until you have a goodbatter. Bake at 385°F (200°C) for 20 minutes. Makes 3 regular muffins or12-bite size.
Any time I've tried to make a "bread, cookie, or cake" item it comes out spongy. I just can't handle that texture. Ay suggestions??
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Old 12-15-2014, 10:03 AM   #297
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Any time I've tried to make a "bread, cookie, or cake" item it comes out spongy. I just can't handle that texture. Ay suggestions??
That's pretty much how they come out.

What makes cakes and muffins fluffy is the proteins in the flour. Packets contain a completely different kind of protein that doesn't behave the same way as regular flour proteins do - so the texture is not going to be the same.

Unfortunately, any time you make a bread-like product with a packet it's not going to be the same as the real thing....but if you're really craving something different sometimes "close enough" has to do
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Old 12-15-2014, 10:31 PM   #298
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Originally Posted by Aishee View Post
Any time I've tried to make a "bread, cookie, or cake" item it comes out spongy. I just can't handle that texture. Ay suggestions??
One tip I have found is that the longer you bake the muffins, the more dense they become... I let mine get quite brown - baking them for at least 30 minutes.

The other thing I have found is that if you add some water to the muffin dough/batter -- enough to make it a closer to pancake batter, you can bake it a wafflemaker. Once again - let it cook through for at least 20 minutes.

Finally, whether as puffy muffins with a rather custard like texture, or whether a waffle with some crispiness hot off the waffle iron, they are wonderful vehicles for Walden Farms sugar free pancake syrup! I find that I like them very much!
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End of Week WI:
#1: -6.4; #2: -3.0; #3 (10 days): -3.0; #4: -2.4; #5: -1.6; #6: -2.6;#7: -2.2; #8: -2.4; #9: -0.2; #10: -3.8; #11: -2.0; #12/13 (16 days): -6.0; #14: -2.2; #15: -2.6;#16: -2.8; #17: -1.0;
#18: -2.2; #19: -2.4;#20: -0.0; #19: -3.6;#20: -0.4;

Mini goals:
- down 25lbs by 9/18/14 - Goal met
- arrival in One-derland by 10/30/14 - Goal met
- down 50lbs by 12/4/14... unofficial Goal met 12/6/14
- goal weight by 4/30/15
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