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Old 10-22-2011, 09:59 AM   #166
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Originally Posted by FinnSteven View Post
Now with a photo...

Teeny, Tiny, Itty Bitty Croutons.

I was desperate for some variety in my endless parade of salads and stumbled across this brilliant "mock crouton" recipe. Super easy, excellent crunch, and wonderful flavors... as long as you get past the fact that your croutons look like rice crispies, you'll be a happy camper. These make a lot (surprisingly so, since its only a small bowl of cereal. So I add about 1/4 of the batch to my salad, then snack on the remainer later.) And they are so good you'll wish you had used them all along. Definately a way to fall in love with your salads all over again.




Ingredients
1 packet of Ideal Protein Plain Cereal
2 tsp extra-Virgin oil (original recipe says 1 TB, but I think thats too much)
1/2 tsp garlic, minced (I use a grinder with dry garlic. you can also use 1/8-1/4 tsp garlic powder)
Dried Italian herbs, to taste (basil, oregano, thyme, marjorum, etc) (about 1/2 -1 tsp)
I also grind a mix of sea salt and black pepper over the top of this when done baking.

Directions
1. Using a sieve, separate cereals from milk powder.
2. Set milk powder aside.
3. In a medium bowl, mix olive oil, garlic and Italian herbs.
4. Mix well and add cereal. Let stand for 30 min at room temperature.
5. Place cereals in an aluminum plate (or on baking paper on a baking pan) and bake in over at “Broil” for a few minutes until crisp and flavourful. (about 5+ min) (or bake at 200 C) Add a bit of salt and pepper to taste if desired.
6. Sprinkle on your salad and serve with your choice of approved Salad Dressing.


*Note: keep milk powder for a milkshake or to add to a hot drink to make it creamy.

Enjoy the lovely crunch and the taste memory of crispy italian bread cubes.
Can't wait to try.. You are so creative, do you have culinary training?
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Old 10-22-2011, 10:00 AM   #167
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Finn, YOU are the MAN! no kidding, so creative
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Old 10-22-2011, 01:23 PM   #168
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love it! great idea!!!!!!
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Got to get the Broccoli Boys back (one for each 5lbs!):
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Old 10-22-2011, 01:24 PM   #169
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love it! great idea!!!!!!
can we all move in with you and your family for like 2 months and pay you to cook dinner for us.
I can babysit?....
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“Motivation is what gets you started. Habit is what keeps you going.”

"Don't sacrifice your future for a momentary pleasure"

“Take care of your body. It’s the only place you have to live.”

Got to get the Broccoli Boys back (one for each 5lbs!):
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Old 10-22-2011, 02:20 PM   #170
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can we all move in with you and your family for like 2 months and pay you to cook dinner for us.
I can babysit?....
I'm with you! You make it look easy .... then I try it and it really is!
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Old 10-22-2011, 04:26 PM   #171
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can we all move in with you and your family for like 2 months and pay you to cook dinner for us.
I can babysit?....
hahah! That would be lovely. A few weeks ago I did a sampling dinner at my coaches house for about 8 people who are currently doing the IP trial in Finland with me. (The official launch to the public will be around Dec)

It brought me such joy to see people's faces light up first with the "AHA!" of seeing something done in a new way, second when they taste and think its great, and third when they realize "hey, this is EASY! I can do this!" One of my coaches said it best... "Suffering is optional." You can eat like a king and never feel hungry if you take the time to plan and can read a recipe. Nothing I do should be difficult and the majority of ingredients should be fairly easy to find to enjoy for Phase 1.

My work on the recipes and facebook page is so gratifying when I hear others say that they were successful and loved it. I get even more satisfaction when others not only love the recipe, but then give ME back hints and tips.

For example, on the tiny crouton recipe above, IP AZ clinic mentioned that you should change the herbs in the croutons to match the salad. For example, try Asian herbs...Ginger Powder & Lemon Pepper... Rosemary & Thyme... Vanilla & Mint...) What a great idea!

And someone else pointed out the obvious that I forgot about... They said "Although some might just use the Garlic Onion Soy Nuts, this is better because its unrestricted."

Thats Right! So enjoy the croutons on your salad and as a snack, and dont get deprived of your IP Bar, Crisps, Soy Puffs, Chili, or Pancakes later in the day!

Anyway... thanks so much everyone for the feedback. it makes it worth the effort to do these.
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Last edited by FinnSteven; 10-22-2011 at 04:30 PM.
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Old 10-22-2011, 04:30 PM   #172
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I'm with you! You make it look easy .... then I try it and it really is!
Best. Compliment. Ever.
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Old 10-23-2011, 10:56 AM   #173
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I started the Ideal Protein diet 1 month ago and have gone from 312lbs to 280. Still a long way to go, but going well.

UPDATE: I am now at 254 (19 Oct) and never felt or eaten better in my life.
Way to go Steven! Your threads and FB page really inspire me, especially your positive outlook. Keep up the great work, I am so thrilled to hear how well you are doing!
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Old 10-24-2011, 03:33 AM   #174
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Default Shrimp Cocktail with Jumbo Prawns

SHRIMP COCKTAIL WITH JUMBO PRAWNS:
Looking for something elegant to bring to a party or just to have something special? This dish is just gorgeous. You can use cold shrimp/prawns for this (wash frozen and defrost. Add spices and stir. Then add to sauce). But the grilling of them gives this an extra sizzle... even if you refrigerate and serve cold later. But I can never wait that long and eat the hot jumbo prawns soon after they are added to the cocktail sauce. If using only shrimp, I prefer to just serve those cold and not broil, as they are easier to dry out.

This looks more complicated than it is. Basically, you are just adding spices to the prawns (and cooking if desired), then making a sauce by adding spices to that, and stirring. So dont be intimidated. This is done in about 15 minutes tops... 5 min if not cooking the meat.




Ingredients:
Meat

Jumbo Prawns (with tail cut off)
(Optional: Also regular large shrimp)
1/2 tsp or more to taste Crushed Garlic (I use a dry grinder, but fresh or garlic powder will also work)
Sea Salt & Crushed Black Pepper
Herbs (I use dried basil & oregano and fresh coriander)
Splash of Lemon Juice (about 1/2 - 1 Tsp or more)
Optional: Tabasco and / or chili powder

Sauce:
1/2 cup tomato sauce (sugar-free) or blend up 2 ripe large tomatoes
1 packet Truvia, Splenda or other sweetener
Herbs (I use about 1/2 TB frozen basil, oregano, parsley, & thyme. I have also used dried Pizza Herbs....about 2-3 tsp... more if desired)
1/2 TB up to 2 TB horseradish (From a tube. I use a lot. I recommend starting with 1/2 TB and tasting to add more until right)
Chopped Celery (about 1/4 cup...1-2 stalks)
Chopped Leek (or raw onion) (about 1/8-1/4 cup to your taste)
Chopped Bell Pepper (I use 1/4 cup yellow or green. About 1/2 a large pepper)

Directions:
1. Place Prawns in a sieve (strainer) and run under hot water for about 1 minute to wash and thaw. Drain. If using both prawns and shrimp add together.
2. Put in bowl and squeeze on lemon juice.
3. Add herbs and stir. Add salt and pepper. If using tabasco or chili powder add that.
4. Add garlic.
5. Stir until mixed then place on a baking sheet. (I use baking paper.)
6. Broil (or cook at 210 C) for about 7-12 minutes until cooked. Cooking time varies based on the amount and size of meat (prawns, prawns + shrimp, shrimp), so watch carefully and taste to make sure they stay juicy and dont dry out. Hint: Add prawns first, then add in shrimp about 3 minutes before ready. This sizzles the big prawns but doesnt over cook the shrimp. However... I always add at the same time and think its fine.
7. Remove from oven.
8. While prawns are cooking, make sauce.
9. Cut vegetables.
10. Pour tomato sauce in a bowl.
11. Add spices and horseradish. (optional: also add 3-6 drops tabasco)
12. Taste! Add more salt, pepper, spices or horseradish until right.
13. When you like the taste, add in the vegetables.
14. When shrimp is done, mix with sauce.
15. Serve immediately, or chill and enjoy later.

Serving suggestion, sprinkle with fresh chopped basil or coriander leaves.
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Old 10-25-2011, 05:55 PM   #175
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Default Sprout "Hash Browns"

SPROUT HASH BROWNS: Try this snack when you need a little boost to get through the morning or a snack at night.





Ingredients:

Sprouts (I use two different kinds. About 1 cup)
2 beaten egg whites
Spices (I use either Asian Spices or Italian Spices)
Sea Salt & Ground Black Pepper
Optional: Tabasco to taste.

Directions:
1. Beat 2 egg whites until they hold a firm shape.
2. Add in herbs, sprouts & spices
3. Mix.
4. Scoop onto a med-hot pan sprayed with non-stick spray or a little olive oil.
Spread the batter out to make a patty in the shape you want.
5. When fully cooked on one side, flip. (If not cooked through, it may fall apart. Still tasty, but not so visually pleasing)

Note that these do not taste like Potato Hash Browns, but are delicious and filling. You can also add chopped green pepper, mushrooms etc
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Last edited by FinnSteven; 10-25-2011 at 05:58 PM.
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Old 10-25-2011, 06:24 PM   #176
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Quote:
Originally Posted by FinnSteven View Post
I started the Ideal Protein diet 1 month ago and have gone from 312lbs to 280. Still a long way to go, but going well.

UPDATE: I am now at 254 (19 Oct) and never felt or eaten better in my life.

When I started, I searched the internet for other recipes and hints and found this cool site. But I didnt see too many pix which help me decide if I want to make it. :-)

Anyway, I created an Ideal Protein Facebook page to share some recipes & pictures that I thought this forum might enjoy.

Link below:

http://www.facebook.com/idealproteinlohja
I love their site and all the recipes
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Old 10-26-2011, 01:08 AM   #177
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The shrimp recipe was wonderful! I added several dashes of hot sauce & served mine warm, over romaine. My husband had his over pasta with parmesan. It was quick and oh, so good!! Thank you.
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Old 10-26-2011, 02:21 AM   #178
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The shrimp recipe was wonderful! I added several dashes of hot sauce & served mine warm, over romaine. My husband had his over pasta with parmesan. It was quick and oh, so good!! Thank you.
Great to hear!

Someone PMed me asking how to best find the recipes from the FB page..

I suggest clicking PHOTOS from the left navigation, then WALL PHOTOS to see all pix.

Here is the direct link:
http://www.facebook.com/media/set/?s...8624882&type=3
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Old 10-27-2011, 05:20 PM   #179
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Default Vegetarian Crispy "Fried Chicken" (IP Salt & Vinegar Soy Snack)

VEGETARIAN CRISPY "FRIED CHICKEN" (IP Salt & Vinegar Soy Snack):
OK, this is really eggplant parmesan, but darn if it doesnt fill the bill for down home chicken in a basket goodness. The salt & vinegar snack makes a delicious crispy coating, but doesnt make that much. So also cook non-coated eggplant to round out the meal. (And forgive me if your definition of vegetarian excludes eggs. Use egg alternative if it bugs you)




Ingredients:
1 egg white (beaten with a dash of salt)
1 packet IP Salt & Vinegar Soy Snack (crushed fine)
1 eggplant (medium. Cut into slices)
Herbs (I use an Italian "Pizza" blend of Oregano, Basil, Thyme)
Sea Salt & Pepper
(Optional: tabasco)
Tomato Sauce (I blend 2 fresh tomatoes, italian herbs, salt, and 1 packet of Splenda or other sweetener, 1 tsp olive oil)
2 tsp olive oil


Directions.
1. Beat egg whites til stiff
2. Crush Salt and Vinegar Snack (I use a rolling pin while the bag is still sealed)
Place crushed mix is a bowl.
3. Cut eggplant into sliced.
4. If using tabasco, shake a drop or two on one side of each slice.
5. Dip eggplant in egg white and shake off excess.
6. Sprinkle eggplant with herbs.
7. Dip eggplant in Salt&Vinegar mix (coat both sides)
8. Place on baking sheet covered with baking paper.
9. Repeat until Salt&Vinegar mix is gone.
10. Coat remaining eggplant slices in olive oil and sprinkle with salt, pepper, and herbs.
11. Bake at 200 C for about 20 minutes (checking at 10 and 15 minutes to ensure it doesnt burn. Do NOT turn the eggplant)
12. 5 minute before taking out, add the tomato paste to the uncoated eggplant.
13. Take out of oven and enjoy.

NOTE: Watch that your eggplant is not cut too thick or it will crisp on the outside before the inside is completely cooked. And not paper thin or it will fall apart.

Eggplant is best when cooked thoroughly.

For this recipe, I will often take out the crispy eggplant when the coating is golden and let the uncoated eggplant cook for 5 -10 minutes longer. not mandatory, but I like the constrast in firm vs buttery texture of the eggplant.

Also note that a certain Ideal Protein chef makes a variation of this recipe using Chicken. You can do what you like, but I personally dont recommend mixing a restricted IP packet with your meat. By making this with eggplant, you get to enjoy two filling meals in the day (IP packet+ veggies / Meat protein + veggies) vs 1 meal (IP packet, meat protein + veggies).

enjoy!
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Last edited by FinnSteven; 10-27-2011 at 05:22 PM.
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Old 10-28-2011, 05:11 PM   #180
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PS. The colorful centerpiece in the picture above is a wonderful Yellow Bell Pepper and Radish salad.

Just cut the veggies and add 2 tsp horseradish + 1 tsp white vinegar and a sprinkle (1/4 packet) of Splenda or other sweetener with salt and pepper to taste and parsley for garnish. Great crunch of sweet, spicy, and sour all at once.
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