Liz, How are you counting this when in PH 1? is it considered 2 proteins because of the egg whites and the IP Packet?
My coach allows 2 egg whites/day MAX as "free" - they contribute ~40 calories all from ~8g protein. Remember that the "0 / 0 / 0" extra allowances according to Phase 1 sheet stands for 0 carbs / 0 fat / 0 sugar - and the 2 egg whites meet this requirement. It's a good way to bump up your protein from a 'whole food' source.
In Phase 1 I reserved this 2 egg white allowance on my weightlifting/exercise days or when I got the REAL hunger (usually hormone related, yesterday was one of "those days"). Now that I am in Phase 2 I will probably use this allowance daily, I also plan on increasing my exercise intensity and frequency a little more now.
I'm making this same recipe using the Wildberry Yogurt packet for snack today!
I just found this recipe on sparkpeople and thought it looked good:
1 cauliflower head (pulsed in food processor to make small granular pieces = 2 c.)
1/2 c. egg whites (whipped to a soft peak)
pinch cream of tartar (optional--helps egg whites hold their shape)
IP milk chocolate pudding mix (or any other IP pudding mix)
2 tsp. baking powder
1 tsp. vanilla
dashes of cardamom and cinnamon to taste (optional)
1 Tbsp. Walden Farms chocolate dip (optional)
stevia to taste (optional--I used a few drops of French Vanilla stevia)
Preheat oven to 350 F, spray 6 regular muffin tin holes with PAM
Process cauliflower in food processor until pieces are about the size of couscous grains, measure out 2 cups. Whip egg whites to soft peaks, sprinkle on cream of tartar and whip again briefly. Add baking powder, vanilla, any spices used and IP pudding mix. Fold into egg whites. Add WF chocolate dip if used and whip briefly into mixture. Fold in 2 c. cauliflower granules. Spoon into 6 muffin tins and bake @ 350 for 20 - 30 min. (mixture will be moist so it depends on how well done you want the filling to be. 20 min. is very moist, 27 min. was about perfect).
I asked around and got some ideas from folks and decided to try Zucchini Spaghetti. Was pretty good. I only sliced up one zucchini, would most likely need two for the amount of sauce made.
I had to go to Bed Bath and Beyond to pick up the Oxo Julienne Slicer needed to make the 'noodles' (Thanks mammoth357 for the info!)
From hyrysk
2 cups/one jar Walden Farms Tomato Basil Sauce
½ cup water
1 Tbsp. Garlic
1 tbsp. Onion powder
½ tsp oregano
Salt to taste
Course ground pepper
½ tsp. basil
1//3 tsp. dried parsley flakes
Pinch crushed red pepper flakes
½ pack of Spleda
Usually let it simmer for 30 minutes or until it starts to thicken a little. If you don’t wan’t to make meatballs. I cook a pound of ground beef and add it to the sauce right before its done.
The noodles (ok, I'm not a real chef, so here goes...) I got a cast iron skillet and put maybe 1/4 of an inch of EVOO, got it nice and hot and put the sliced zucchini until it turned a little translucent. If you cook too long, they just fall apart. The site I got the info on cooking it said to put a slightly smashed clove of garlic while heating the oil, then remove garlic. I tried using garlic powder and it turned into a ball of crud. I put the garlic powder over the dish when done.
Ah, what a nice break from chicken!!!
Slicing up the zucchini and browning ground meat.
Walden Farms tomato sauce with added spices and meat.
My coach allows 2 egg whites/day MAX as "free" - they contribute ~40 calories all from ~8g protein. Remember that the "0 / 0 / 0" extra allowances according to Phase 1 sheet stands for 0 carbs / 0 fat / 0 sugar - and the 2 egg whites meet this requirement. It's a good way to bump up your protein from a 'whole food' source.
In Phase 1 I reserved this 2 egg white allowance on my weightlifting/exercise days or when I got the REAL hunger (usually hormone related, yesterday was one of "those days"). Now that I am in Phase 2 I will probably use this allowance daily, I also plan on increasing my exercise intensity and frequency a little more now.
I'm making this same recipe using the Wildberry Yogurt packet for snack today!
Do you make the egg whites in microwave and then add to your drink?
How can I possibly have gone almost 60 years and never tasted Rhubarb. This recipe, from dgirl, was my dinner veggie tonight and I am blown away by how good it was! Thank you dgirl... wherever you are. Rubarb/Strawberry Desert;
2 cups of rhubarb cook until soft add a touch of WF Strawberry Syrup and a slight dash of WF Maple Syrup it is Delicious!!!
Also, the rhubarb counts as 2 cups of veggies.
Yes, I discovered rhubarb too after my coach suggested it. Never realized it counts as vegetable. Tastes like fruit and can be combined as such. I like mine with vanilla or chocolate pudding (I use the rhubarb water from the steamer as my pudding water once it cools off), little cinnamon and little pure vanilla extract. Fills up a whole bowl and I am full afterwards. Keep the bowels in shape as well. Great stuff.
No, my sister in law is blessed with skinny genes, and my friend decided to become an Herbalife consultant. I had done that program years ago and it messed with my stomach, but she seems to do well on it.
Do you make the egg whites in microwave and then add to your drink?
I use liquid AllWhites in the carton, they are pasteurized. I keep them liquid, i would think cooked would turn out clumpy?
Quote:
Originally Posted by SNEAKYTIGGER
Did you mix the drink with water or just use the powder in the egg whites?..I am guessing just the powder but wanted to make sure.
Just the egg whites, i did put a bit of water in the envelope to get the last bits of powder! I do that with all my IP though, at $4/packet i am squeezing out every last bit! But not enough to count.
Just the egg whites, i did put a bit of water in the envelope to get the last bits of powder! I do that with all my IP though, at $4/packet i am squeezing out every last bit! But not enough to count.
Too bad we did nt think of the COST of all the junk we ate huh?
[QUOTE=MrsD75;3944885]Y'all, I made some shrimp scampi the other night, using zucchini as pasta...
2 cups julienned (the long way) zucchini (this was 2 zucchini for me)
7 oz shrimp
1 tsp olive oil
2 tsp minced garlic
2 T lemon juice
sea salt to taste
I sauteed the zucchini in the garlic and olive oil until it was bright green, then added the shrimp until it was cooked. Right before I was done I tossed in the lemon juice and salt. Voila! Huge plate of yummy food and I think, with the prep, it took about 10 minutes!
In order to make it ip friendly I add the onions raw at the end.
I divey the end result for 3 veggie servings, and top with ground turkey....great when you need a change of pace
2 tablespoons olive oil
4 cloves garlic, minced
1 cup white onion, diced
2 celery stalks, chopped
1 cup green pepper, diced
1 cup red pepper, diced
1 bunch scallions, chopped
3 cups cauliflower, riced with your food processor or box grated
1 teaspoon fresh thyme
1 bay leaf
½ teaspoon celtic sea salt
½ teaspoon pepper
¼ teaspoon chili powder
½ teaspoon cumin
2 cups chicken stock or vegetable stock (thanks Mary)
Heat olive oil over medium heat in a large skillet
Add garlic, onion, celery, peppers and scallions; saute until soft
Stir in riced cauliflower, adding thyme, bay leaf, salt, pepper, chili and cumin
Add in the chicken stock (or vegetable stock)
Allow to simmer over medium-low heat, stirring frequently, for 30 minutes or so or until liquid is cooked down
My sister in law is a UMass Amherst student and one of my besties lives in Greenfield!
Zucchini as "pasta"...
