3 Fat Chicks on a Diet Weight Loss Community

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-   -   Ideal Protein recipes & pix from Finland (https://www.3fatchicks.com/forum/ideal-protein-diet/241522-ideal-protein-recipes-pix-finland.html)

FinnSteven 08-23-2011 12:42 PM

Ideal Protein recipes & pix from Finland
 
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 244 (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

(The best way to see pix of all recipes at once is to click PHOTOS on the left navigation of the Facebook page, then click WALL PHOTOS. Scroll down til you see something that tickles your fancy. Here is the direct link to the photos:
http://www.facebook.com/media/set/?s...8624882&type=3

FinnSteven 08-23-2011 12:46 PM

Raspberry & Lemon Cream with Basil
 
RASPBERRY & LEMON CREAM WITH BASIL:

http://a7.sphotos.ak.fbcdn.net/hphot..._1032833_n.jpg


This chic two-toned treat gives you 3 refreshing desserts per day that only count as 1 Ideal Protein snack! Giving you a painless & delicious solution if you battle with "mental hunger" so you can give in to the munchies without breaking your diet.

Since this recipe uses two Ideal Protein products (Raspberry Jelly and Lemon Pudding) to make 6 desserts, you can enjoy 3 desserts per day for two days. These are so beautiful and yummy that they are sure to fill you with giddy delight every time you open the 'fridge to take yet another one without guilt.


1. Make Raspberry Jelly with more water than instructed. (I use 200g using measuring cups)

2. Pour evenly into 6 "pots de creme" cups. (Glass is best so you can see the beautiful layers.)

3. Put in refrigerator to set.

4. When set (approx 2 hours), make the Lemon Pudding using more water than instructed (I used a little over 200g)

5. Pour evenly over the set raspberry jelly.

6. Garnish with a leaf of Basil.

(You can also chop fresh or frozen (NOT DRY!) basil into small pieces and add to the Lemon Pudding while mixing. I love the fresh, unexpected zing the basil brings, but some might prefer their lemon cream served without frills. :dizzy:)

FinnSteven 08-23-2011 12:49 PM

Roasted Vegetables
 
ROASTED VEGETABLES:
This vegatable meal reminds me of American Thanksgiving or fall harvest feasts. Goes well with both many meat choices or your Ideal Protein soup on the side. So good. Satisfy your hunger with a hearty plate of roasted rutabaga (lanttu), turnip (nauris), radish (retiisi), green onion (purjo) & celery (selleri) with fresh herbs.

http://a3.sphotos.ak.fbcdn.net/hphot..._4009258_n.jpg

1. Chop the rutabaga and turnip into bite-sized chunks.
(Because of the strong taste of rutabaga, you should have a ration of about 2-3 turnip pieces to 1 rutabaga)

2. Boil in water lightly salted with sea-salt for about 10-15 minutes until cooked, but not mushy.

3. Drain and return to empty pot.

4. Chop the celery and radish into bite size pieces. Chop green onion as desired. (I slice into large circles and let it break up while cooking)

5. Add the chopped vegetables back to the pot. Add 2 teaspoons of olive oil.

6. Add spices of your choice. I use:
a) Frozen herbs du provance (basil, oregano, etc)
b) Pinch of garlic powder
c) sea salt
d) Spicy Herbamare
e) Pinch of indian chili powder
f) Pinch of clove powder (Nelikka)
g) Pinch of nutmeg powder
h) Generous sprinkling of thyme.
Now stir until mixed well.

7) line a baking pan with baking paper and spread the vegetables out on a sheet so they will cook evenly.

8). Bake at 225 C for 10-20 minutes (should be brown, but not burned)

8. Remove from oven and serve.

(I cut up fresh rosemary and parsley. The rosemary made a really nice contrast to the vegetables. In the future, I will add a generous sprinkle of rosemary to the cooking stage.)

FinnSteven 08-23-2011 12:57 PM

You're Not Hungry - You're Thirsty! // Try an Iced Herbal Tea
 
YOU'RE NOT HUNGRY -- YOU'RE THIRSTY! Battle the Cravings with Iced Herbal Teas
Believe it or not, what most dieters think of as hunger is actually thirst. Drinking water before meals as well as drinking water when you want to snack will often kill the cravings.

However, sometimes your taste buds want more than water. Thats where herbal teas come in handy. Hot teas help you feel satisfied. But have you considered unsweetened iced tea?


http://a7.sphotos.ak.fbcdn.net/hphot..._4906317_n.jpg

I discovered this treat out of necessity. I just wasnt drinking enough water. So I boiled some water, added it to a pitcher and threw in 2 peppermint herbal tea bags to seep for 7-10 minutes. I then poured it into an empty 1.5 liter bottle and let cool before putting it in the refrigerator.

The next time I was hungry, I drank greedily. The peppermint was a revelation. Sweet (but not sweetened!) and refreshing.

I found a wonderful Organic Health Food store in downtown Helsinki that sold all sorts of exotic herbal teas without the caffeine.

"Celestial Seasonings - Bengal Spice" is my perfect chilled Chai (cinnamon, ginger, cardamom, cloves, black pepper, nutmeg, chicory, carob & Vanilla.)

Other great flavors iced have been Choco, Rooibos (many flavours), Rosehip, & Lotus (Lime with a sweet hint of licorice).

What are your favourite herbal iced tea flavors?

YvetteSki 08-23-2011 01:09 PM

This is awesome, I joined the FB page as the pictures make the food look SO good. I am definitely going to make the Frozen Banana Fosters. Great idea!

FinnSteven 08-23-2011 01:14 PM

Turkey Steaks 3 Ways
 
TURKEY STEAKS 3 WAYS:
Elegant & filling dinner you wouldn't mind serving to guests. An outdoor gas barbeque is your best friend... its so quick and simple to create full meals in minutes.

http://a4.sphotos.ak.fbcdn.net/hphot..._2055770_n.jpg

Turkey 1 (Rosepepper): On both sides of the breast, rub with a small amount of olive oil. Add sea salt/ herbamare. Sprinkle generously with crushed rose pepper. The breast should be almost coated, not just spiced.

Turkey 2 (Lemon Pepper): On both sides of the breast, rub with olive oil. Add sea salt/herbamare. Sprinkle with a heavy hand of black pepper. Squirt a generous amount of lemon juice and let marinate for at least 5 min. (I also add a dash of Tabasco to the breast, but its optional)

Turkey 3 (Mustard): Add salt to breast. Cover with a sugarless hot mustard (I used Turun Sinappi "Gourmet Sinappi". I have also used Dijon. Be certain there is no sugar in your mustard!)

BBQ breasts until done.

Serve with Grilled Mushrooms (Mushrooms, olive oil, sea salt, + Thyme), Dill Pickles, & Green Salad with a few cherry tomatoes and sugarless Soy Sauce dressing.

FinnSteven 08-23-2011 01:20 PM

Quote:

Originally Posted by YvetteSki (Post 4003022)
This is awesome, I joined the FB page as the pictures make the food look SO good. I am definitely going to make the Frozen Banana Fosters. Great idea!

Thanks. Actually, the Frozen Banana Foster is my least favourite of the things I made so far. Of course, its good (and I love stretching 1 little pudding into 4 treats for the same calories for snacking throughout the day)... but its obviously not the same as a Haagen Daz bar. :mad:

But the Raspberry & Lemon Cream with Basil was awesome. Same concept of stretching the treat to snack on throughout the day, but the taste was awesome. The pudding + the jell-o totally made it feel like I was cheating and satisfied the cravings.

Thats the one I would try first if I were you. (Or if you combine the banana pudding + chocolate pudding and make 8 popsicles, you can have 4chocolate banana treats a day that only count as 1 IP snack.)

Good luck!

YvetteSki 08-23-2011 01:45 PM

Quote:

Originally Posted by FinnSteven (Post 4003039)
Thanks. Actually, the Frozen Banana Foster is my least favourite of the things I made so far. Of course, its good (and I love stretching 1 little pudding into 4 treats for the same calories for snacking throughout the day)... but its obviously not the same as a Haagen Daz bar. :mad:

But the Raspberry & Lemon Cream with Basil was awesome. Same concept of stretching the treat to snack on throughout the day, but the taste was awesome. The pudding + the jell-o totally made it feel like I was cheating and satisfied the cravings.

Thats the one I would try first if I were you. (Or if you combine the banana pudding + chocolate pudding and make 8 popsicles, you can have 4chocolate banana treats a day that only count as 1 IP snack.)

Good luck!


Thanks, I actually am going to be making the Raspberry and Lemon cream with Basil first as I have the ingredients to do so right now. I'm looking forward to it, they look SO yummy! I'll have to hide them from my son!

FinnSteven 08-24-2011 04:56 AM

SHAKE IT UP! Getting more from your shakes
 
SHAKE IT UP - GET MORE FROM YOUR DRINKS: Bigger portions. More filling. Wider taste variety.

The Ideal Protein shakes are not only an easy kick-start to your morning, but also a great way to feel satisfied at night as a snack. Try these hints to supersize and powerup your shakes.

http://a3.sphotos.ak.fbcdn.net/hphot..._4941693_n.jpg

1. Add up to 2 cups (16 oz / 450 miligrams) of water. It adds no extra calories and the taste doesnt suffer. (Although for Cappucino I use 1 3/4 cup for a stronger flavor) You will get about 3 big glasses vs 1 and be very filling.

2. Make the shakes in a blender, not a shaker. The pulse creates much more volume and often creates a delicious froth of foam like an old tyme soda shop.

3. Add 3-5 large ice cubes to the blender to make a thicker, colder drink.

4. Pour yourself 1 glass and enjoy. Before pouring your next glass, pulse the remainer in the blender again to refresh for the perfect shake without separation of foam/drink.

5. Experiment with different flavors. I liked the chocolate so much I was hesitant to try anything else. But the fruit flavors blend up with much more volume and zing and taste like Orange Julius or Smoothies. I usually have a chocolate shake in the morning and a fruit flavored shake for night snack. Even the Pink Lemonade and Blueberry/Cranberry/Pomegranate drinks frothed up amazingly in the blender, so they felt like smoothies rather than a plain drink.

6) Blend flavors.
Orange Chocolate: In a container with a sealable lid, pour in 1 package Orange Drink with 1 Package Chocolate. Pour half of the mix in the blender with 2 cups cold water. Add ice. (Save other half of mix for another day). So Amazing. My favourite blend.

Chocolate Cappucino: In a container with a sealable lid, pour in 1 packet of chocolate shake and 1 packet of cappucino. Pour half in the blender with 2 cups of cold water. Seal the unused portion for another day.


Chocolate Coconut (Bounty/ Mounds): Mix 1 package of Chocolate with 1 package of Pina Colada (Note that the pineapple in the pina colada changes the flavor from a pure choco-coconut, but its still really good.

7. Try add ins. Some examples:
a) Chocolate: Add a pinch of cinnamon, a pinch of cardemom and a pinch of good Indian chili powder to make a spicy "Mexican Frozen Hot Chocolate"
Gingerbread Chocolate: Add a pinch or two of gingerbread spice (cinnamon, cloves, ginger, allspice)
Chocolate Pumpkin Pie: Add a pinch or two of pumpkin pie spice (cinnamon, nutmeg, cloves, allspice)


b) Flavoring/ Extracts: Try a drop or two of flavored Stevia or other extracts to really change the tastes. Try the baking ailse of your grocery store, health stores, ebay or http://www.stevia.com/

Choco-Mint (add Peppermint Stevia/ Peppermint extract)
Rum Chocolate (add Rum extract)
Mint Julep: (Add Spearmint (or Peppermint) to Pink Lemonade)
Chocolate Orange (add Valencia Orange Stevia)
Raspberry Chocolate (add Chocolate Raspberry Stevia)
"Nutella" / "Geisha" Chocolate Hazelnut (add Hazelnut Stevia)
Chocolate Caramel (add English Toffee Stevia)
Chocolate Covered Apricot (add Apricot Nectar Stevia)
Chocolate Arrack (add Arraksarom - Arrack Extract)

c) Herbs. No seriously.
Southern Basil Lemonade: (Add a handful of fresh basil to the blender with pink lemonade shake)
Mild Mint Julep (Add a handful of fresh spearmint to blender with Pink Lemonade)

jewels2548 08-24-2011 12:42 PM

Wow!
Thanks for all the great ideas.
Love, love, love - the chocolate shake, hated the orange and the pina colada - can't wait to try mixing them with chocolate now. Will be a nice change. Don't know why I never thought of it before - I used to crave those chocalate oranges the entire month of December :D
I really enjoyed the lemon pudding made into a cake, but your idea with the jello sounds intriguing.
I am definitely looking forward to your roasted veggie meal this week as well!
Keep experimenting!!

FinnSteven 08-24-2011 02:24 PM

Quote:

Originally Posted by jewels2548 (Post 4004734)
Wow!
I used to crave those chocalate oranges the entire month of December :D

that's totally what I thInk the chocolate orange mIxture tastes lIke...those
chrIstmas chocolate oranges.
remember that the pINa colada mIx does have a bIt of the pIneapple taste In It whIch mIght be a bIT unusual at fIrst, but I lIked the tropIcal chocolate vIbe. thanks for the feedback.

PS.
I edited the baked veggie recipe aboe. I forgot to write that you mix in the spices, then lay the veggies out onto a flat baking sheet. (ie., dont cook all together in the pot.) Spreading them on the baking sheet gives you the crisp outside and soft inside.

2RIDEROLLERCOAST 08-24-2011 05:03 PM

Thank you, you have given me some ideas... I think I will try chocolate pudding with the raspberry with a little bit of chocolate raspberry coffee...
I am going to have to go on facebook tonight and add the page. Will have to start taking pictures of my food.

Beachbella 08-24-2011 09:35 PM

This is WONDERFUL!!!! Thank you!!! Just added your page of fb. Been on this plan for 8 months and super excited to get new ideas. Thanks again

FinnSteven 08-25-2011 06:13 AM

:-)
 
Quote:

Originally Posted by Beachbella (Post 4005613)
This is WONDERFUL!!!! Thank you!!! Just added your page of fb. Been on this plan for 8 months and super excited to get new ideas. Thanks again

Thanks. Glad to be of help and will be updating the FB page with new recipes and pix every week.

And your progress pix are an inspiration! :carrot:

FinnSteven 08-25-2011 08:35 AM

Grilled Vegetable Tian & Graham Masala Flounder
 
GRILLED VEGETABLE TIAN & GRAHAM MASALA FLOUNDER:
The vegetable tian is a modified recipe from the delightful Anna Olson Fresh program. (Link below to original recipe.) The flavours burst and its incredibly filling. Enjoy alone or with the steamed indian fish.

http://a3.sphotos.ak.fbcdn.net/hphot..._6169833_n.jpg

Graham Masala Flounder
For the fish, dip two pieces of skinless flounder in milk (that you didnt use from your morning coffee allowance. You can also use water or lemon juice) Sprinkle generously with indian "Graham Masala" powder (found at most asian stores and often in supermarkets. But the best flavours are the true indian spices) I fill my rice cooker 1/2 way with water, then add the fish to the steaming bowl and turn it on. Cooks perfectly every time. When done, squirt with lemon and add sea salt/pepper per taste. This would also cook up nicely in a pan, but steaming makes it melt in your mouth, so I never fry it.

Grilled eggplant, zucchini and beefsteak tomatoes with a Herb de Provence rub.

Preparation time: 25 minutes
Cooking time: 40 minutes
Yield: 6


Ingredients
Herb de Provence Grilling Rub

1/4 cup diced onion (I use use leek or green onion)
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon fresh lavender
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
salt and pepper

Vegetables
1 medium eggplant, sliced into ½-inch thick circles
2 green zucchini, sliced on the bias in ½-inch pieces
1 yellow or red pepper (paprika) cut in half.
1 large beefsteak tomatoes, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup loosely packed fresh basil leaves
salt & pepper

Directions
Herb de Provence Grilling Rub

Purée onion, herbs, oil, lemon juice and a bit of salt and pepper in a food processor. Chill until ready to use.

Vegetables
Preheat barbeque grill to medium high heat.
Grill paprika (yellow pepper) eggplant and zucchini slices for just 3 minutes on either side, then remove to a large dish. (Dont add any oil or spices before grilling) Cut the cooked yellow pepper into strips after it is roasted.

Now toss vegetables with Herb de Provence Rub, as well as with minced garlic.

Preheat oven to 190 C / 375 F
Brush an 8 or 9-inch cast iron skillet with olive oil and arrange eggplant, zucchini and tomato slices in a circular fashion, overlapping each other closely, inserting basil leaves and paprika strips occasionally between the slices. Season lightly and place a circle of parchment paper directly over the tian. (This helps seal in the juices)

Bake or grill roast the tian for about 40 minutes, until vegetables are tender, and most of the liquid from the tomatoes has been absorbed. Let tian sit for at least 15 minutes, before serving.
Tian can be served warm, at room temperature or chilled.

Note that you can cut down the olive oil if desired. This makes a big pot... enough for 3-4 meals, so enjoy hot now, then pack for a cold lunch the next day. Because this uses 2 limited foods (eggplant and tomato) you most likely want to share this. (Or layer one side with all veggies and one side with just the zucchini, paprika, & basil so you can have an unrestricted portion to eat guilt free later.

Link to Anna Olson's orignial recipe and video "how to" http://www.foodnetwork.ca/recipes/Si...l?dishid=10965

patns 08-25-2011 10:54 AM

The pictures are incredible. You are such a creative cook.
I'm just curious as to where you get your IP products. Do you have IP in Finland?

Pat

JodiM 08-25-2011 03:56 PM

Thanks for posting, everything looks yummy!

FinnSteven 08-25-2011 04:30 PM

Quote:

Originally Posted by patns (Post 4006256)
The pictures are incredible. You are such a creative cook.
I'm just curious as to where you get your IP products. Do you have IP in Finland?

Pat

Thanks. When I first saw the list of approved vegetables, I almost had a heart attack and thought there would be nothing for me to eat. So my journey has also been about "how can I make a limited list of choices feel like a rich gourmet menu without too much effort."

IP is launching in Finland in a few months. I am in the first trial group. I started the facebook page to share with the other members of our group to share ideas and recipes which are working for me and hopefully inspire others feel like they are eating WELL and not just "surviving."


One of my challenges has been what to put on the salad. (I default to soy sauce or a variety of sugar free mustards.) We unfortunately dont have the WF products here or (m)any zero carb, zero fat, zero sugar products like in the States. So I've been trying to be creative within the guidelines and experiment.

For example, the other day I cooked up 2 rosepepper steaks, but only ate one. The next day, I cut the other steak into strips, added 1 tsp of olive oil to a pan and added yellow pepper (paprika) and green onions. I then splashed it with strong white vinegar and a shake of Splenda (ordered from eBay). What did it make? Sweet & Sour Beef! (served over salad with a side of the "cauliflower rice"). Yes, I missed the real red sauce and pineapple and batter fried chicken/pork, but the taste really hit the mark and was so different than what I have been eating that I thought it was a success.

(Although I wanted to make it again to test out on my wife to get her reaction before sharing on the facebook page. Sometimes what we think is heavenly is really only edible because we are desperate :-) ):dizzy:

2RIDEROLLERCOAST 08-25-2011 04:41 PM

Quote:

Originally Posted by FinnSteven (Post 4006784)
Thanks. When I first saw the list of approved vegetables, I almost had a heart attack and thought there would be nothing for me to eat. So my journey has also been about "how can I make a limited list of choices feel like a rich gourmet menu without too much effort."

IP is launching in Finland in a few months. I am in the first trial group. I started the facebook page to share with the other members of our group to share ideas and recipes which are working for me and hopefully inspire others feel like they are eating WELL and not just "surviving."


One of my challenges has been what to put on the salad. (I default to soy sauce or a variety of sugar free mustards.) We unfortunately dont have the WF products here or (m)any zero carb, zero fat, zero sugar products like in the States. So I've been trying to be creative within the guidelines and experiment.

For example, the other day I cooked up 2 rosepepper steaks, but only ate one. The next day, I cut the other steak into strips, added 1 tsp of olive oil to a pan and added yellow pepper (paprika) and green onions. I then splashed it with strong white vinegar and a shake of Splenda (ordered from eBay). What did it make? Sweet & Sour Beef! (served over salad with a side of the "cauliflower rice"). Yes, I missed the real red sauce and pineapple and batter fried chicken/pork, but the taste really hit the mark and was so different than what I have been eating that I thought it was a success.

(Although I wanted to make it again to test out on my wife to get her reaction before sharing on the facebook page. Sometimes what we think is heavenly is really only edible because we are desperate :-) ):dizzy:

Keep it up you are doing great, and there are tonnes of good recipes here for you to test and try. Thanks for the pics and the recipes.

FinnSteven 08-27-2011 12:42 PM

Vibrant Cooked Spinach with Nutmeg & Lemon
 
VIBRANT SPINACH:
Forget the nasty grey lump of seaweed that your school cafeteria called spinach. Real cooked spinach will make your tastebuds applaud. Jamie Oliver's simple recipe is my favourite... the addition of nutmeg is inspired.


http://a1.sphotos.ak.fbcdn.net/hphot...78_67841_n.jpg

The simplest way to cook spinach is in a pan with a little olive oil, a grating of nutmeg and a tiny squeeze of lemon juice with a lid on to let it steam. (I add a dash of sea salt & black pepper)

This will taste great, and it goes with just about anything – pasta, fish or meat. If there is any excess moisture when the spinach is cooked, just tilt the pan so it runs to the other side and pour it away. Let the spinach sit for a minute and then serve.

Note that the spinach reduces in size drastically... so don't be afraid to use a lot.

Jillsyg 08-28-2011 11:38 AM

Thanks for the recipes
 
Thanks for the recipes. I was getting so bored with the diet that I started to take too many liberties resulting in a slower weight lose. Jillsyg

stolaf 08-28-2011 11:56 AM

Hi FinnSteven,

Great pics - of course we eat iwth our eyes first, so your beautiful pics inspire me to pay more attention to the 'presentation' of food on my plate.

You talked about what salad dressing to use on your salads....I have only tried a couple of WF products and I gagged. They are just too plastic/fake for me to stomach.

My favorite dressing is fresh squeezed lemon, olive oil, salt and pepper - just wisk that up and it's fresh and clean tasting. Sometimes, I mix in some fresh basil or parsley or any other spices that look interesting.

Check out the sticky threads. They have recipes and quite a few decent homemade dressings you may also like.

sonoio 08-28-2011 12:03 PM

Quote:

Originally Posted by FinnSteven (Post 4002984)
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.

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/media/set/?s...81118358624882

great Facebook page, pictures and recipes!

sonoio 08-28-2011 12:09 PM

Quote:

Originally Posted by FinnSteven (Post 4006054)
GRILLED VEGETABLE TIAN & GRAHAM MASALA FLOUNDER:
The vegetable tian is a modified recipe from the delightful Anna Olson Fresh program. (Link below to original recipe.) The flavours burst and its incredibly filling. Enjoy alone or with the steamed indian fish.

http://a3.sphotos.ak.fbcdn.net/hphot..._6169833_n.jpg

Graham Masala Flounder
For the fish, dip two pieces of skinless flounder in milk (that you didnt use from your morning coffee allowance. You can also use water or lemon juice) Sprinkle generously with indian "Graham Masala" powder (found at most asian stores and often in supermarkets. But the best flavours are the true indian spices) I fill my rice cooker 1/2 way with water, then add the fish to the steaming bowl and turn it on. Cooks perfectly every time. When done, squirt with lemon and add sea salt/pepper per taste. This would also cook up nicely in a pan, but steaming makes it melt in your mouth, so I never fry it.

Grilled eggplant, zucchini and beefsteak tomatoes with a Herb de Provence rub.

Preparation time: 25 minutes
Cooking time: 40 minutes
Yield: 6


Ingredients
Herb de Provence Grilling Rub

1/4 cup diced onion (I use use leek or green onion)
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon fresh lavender
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
salt and pepper

Vegetables
1 medium eggplant, sliced into ½-inch thick circles
2 green zucchini, sliced on the bias in ½-inch pieces
1 yellow or red pepper (paprika) cut in half.
1 large beefsteak tomatoes, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup loosely packed fresh basil leaves
salt & pepper

Directions
Herb de Provence Grilling Rub

Purée onion, herbs, oil, lemon juice and a bit of salt and pepper in a food processor. Chill until ready to use.

Vegetables
Preheat barbeque grill to medium high heat.
Grill paprika (yellow pepper) eggplant and zucchini slices for just 3 minutes on either side, then remove to a large dish. (Dont add any oil or spices before grilling) Cut the cooked yellow pepper into strips after it is roasted.

Now toss vegetables with Herb de Provence Rub, as well as with minced garlic.

Preheat oven to 190 C / 375 F
Brush an 8 or 9-inch cast iron skillet with olive oil and arrange eggplant, zucchini and tomato slices in a circular fashion, overlapping each other closely, inserting basil leaves and paprika strips occasionally between the slices. Season lightly and place a circle of parchment paper directly over the tian. (This helps seal in the juices)

Bake or grill roast the tian for about 40 minutes, until vegetables are tender, and most of the liquid from the tomatoes has been absorbed. Let tian sit for at least 15 minutes, before serving.
Tian can be served warm, at room temperature or chilled.

Note that you can cut down the olive oil if desired. This makes a big pot... enough for 3-4 meals, so enjoy hot now, then pack for a cold lunch the next day. Because this uses 2 limited foods (eggplant and tomato) you most likely want to share this. (Or layer one side with all veggies and one side with just the zucchini, paprika, & basil so you can have an unrestricted portion to eat guilt free later.

Link to Anna Olson's orignial recipe and video "how to" http://www.foodnetwork.ca/recipes/Si...l?dishid=10965

wow! Are you a chef? The Facebook page has been added to mine....I absolutely love the pictures and the recipes. Been on my IP journey since 5/23 and am down 31 lbs. I am going to be transitioning to the athlete protocol in a few weeks and am looking for more options when it comes to dinner...these recipes are going to be good for the final phases and beyond into maintenance! I can't wait to try the cauliflower mashed recipe!

I am Italian, and am on the lookout for IP friendly recipes. Have you heard of the new pasta brand called Jerusalem pasta? It is made of artichoke flour and is supposed to be low carb and very good for you. I am saving this until I reach my goal in about 9 pounds.....and even then, will consume in moderation!

showgirlaz 08-28-2011 01:59 PM

Quote:

Originally Posted by FinnSteven (Post 4006784)
...

One of my challenges has been what to put on the salad. (I default to soy sauce or a variety of sugar free mustards.) We unfortunately dont have the WF products here or (m)any zero carb, zero fat, zero sugar products like in the States. So I've been trying to be creative within the guidelines and experiment.

.... Sometimes what we think is heavenly is really only edible because we are desperate :-) ):dizzy:

I love this thread and you have done a great job with the photos. I hope you have a lot of success helping the people in Finland.

For a salad dressing, there is a recipe in the the recipe 2 thread here that uses the IP raspberry jelly to make a raspberry vinigarette. I think you could do that with the peach mango drink too.

Many of us just use our own season types. I have made dressings using:

-olive oil, apple cider vinegar, sea salt, pepper, italian seasoning, and finely chopped red pepper

-olive oil, lemon juice, sea salt, pepper, thyme, and mustard

-walnut oil, orange stevia, lemon juice (or apple cider vinegar was good too), white pepper, sea salt, and cinnamon

- olive oil, lemon juice, lemon pepper seasoning, sea salt, and fresh chopped basil

there are so many possible combinations!

For a sugar free terriyakki sauce I use soy sauce, splenda or stevia, and a bit of ginger ( I like it best with fresh grated). The consistency is more like that of a marinade BUT, :) I found that if I use just a bit of arrowroot powder or just a tiny bit (1/8 of tsp roughly) of guar gum powder I can create something a little thicker that will cling. You can also add a bit of ginger and a few sprinkles of sesame seeds to this mixture.

Lone Loser 08-28-2011 03:35 PM

Thanks for the inspirational ideas and yummy looking pictures! I'll have to checkout your fb page!

FinnSteven 08-29-2011 05:18 AM

thanks
 
Thanks for the kind words and salad dressing ideas. The Raspberry one sounds wicked good and the easy lemon/olive oil/pepper sounds fresh too.

Will have to try them out and report!

I will continue to update the FB page weekly. Yesterday, I made the non-restrictive pancakes Jordanna raved about and was sold! YUM!

http://a2.sphotos.ak.fbcdn.net/hphot..._3144344_n.jpg


"NON-RESTRICTED" PANCAKES:
Sit down to a hot, sweet, short stack of thick American Pancakes....and still be able to choose a restricted IP food later in the day!

Ideal Protein has 2 pancake packages (Choc chip & Orange), but both are considered restricted products. Meaning that if you have it, you cant have one of the bars or chili or oatmeal as well in the same day.

One clever way to "have your cake and eat it too" is to make pancakes from another non-restricted IP product... The Crispy Cereal!


IDEAL PROTEIN NON-RESTRICTED PANCAKES:
Ingredients:
1 pkg IP Crispy Cereal, crunched up (I roll with a rolling pin while still in the package)
2 egg whites
1/4 tsp baking powder
1/4 tsp vanilla
Cinnamon & Nutmeg, to taste

Directions:
Beat together in small bowl the following:
2 egg whites
1/4 tsp vanilla

Add in to cereal pkg the following:
1/4 tsp baking powder
Cinnamon
Nutmeg

Pour dry mix in to egg white mixture and combine.
Cook in pan as you would pancakes. (Non-stick pan or spray with PAM or other cooking spray)

I spray the pancakes with a squirt of the zero calorie/ zero carb / zero fat "I Can't Believe It's Not Butter" (Ordered from ebay since they dont have it in my country) for that hot buttered taste of real pancakes.

Makes 3 - 4 small, but thick American-style pancakes. Sweet enough to eat without any other topping, but if you have the Ideal Protein Maple Syrup, use that.

Really good.

FinnSteven 08-29-2011 07:18 AM

New York Deli - Mock Reuben
 
NEW YORK DELI - MOCK REUBEN:
I love the New York Deli Sandwiches and was wondering how I could get those same tastes on the Ideal Protein diet. Enjoy this mouth-watering non-traditional version.

http://a3.sphotos.ak.fbcdn.net/hphot..._8235095_n.jpg

1. Make or buy Roast Beef. (Recipe below)
2. Arrange a bed of lettuce and drizzle with American Mustard (sugar-free)
3. Arrange slices of Roast beef on the lettuce.
4. Heat a generous portion of sauerkraut in the microwave and spoon over the meat.
5. Serve with dill pickles

I had never made a roast beef before starting this diet and was surprised with how easy it was and how much better it tasted than typical store bought slices.

ROSEPEPPER ROAST BEEF:
1. Buy a cut of beef (in Finland, "Pahtopaisti liha")
2. Marinade in mix of olive oil (approx 4 TSP, sea salt, and "herbs de provence" of other herbs to your taste. (I buy fresh herbs, chop them up, and put them in the freezer. Makes it easy to pull out any time and sprinkle on dishes and taste much better than the dried versions.)
3. Bring meat to room temperature.
4. Generously sprinkle with crushed Rose Pepper on both sides. (Should almost coat the meat, not just a little flavor)
5. Add black pepper to taste.
6. Sear the meat in a frying pan for about 3 min each side until the meat is browned all over.
7. Transfer meat to a baking sheet lined with baking paper. You can add some additional spices at this point if you like.
8. Cook for approximate 1.5 hours at 125C (approx 255 F).

(Note that you do not need to take supplemental 2 Tsp olive oil when eating marinated meat.

Also, there are many recipes for the leftover meat. Try Sweet & Sour Beef or cut strips for your salad.)

FinnSteven 08-29-2011 07:29 AM

Quote:

Originally Posted by sonoio (Post 4010204)
Been on my IP journey since 5/23 and am down 31 lbs. I am going to be transitioning to the athlete protocol in a few weeks and am looking for more options when it comes to dinner...these recipes are going to be good for the final phases and beyond into maintenance

Congrats on your success!

Just a note that ALL of the recipes I am posting are allowed on all phases of the diet.

My coach just showed me the Ideal Protein cookbooks she just got at a convention in D.C. before she came to Finland, and I was disappointed that there weren't (m)any pictures of the final dishes and that many called for ingredients I thought were not on phase 1 (ie., margarine, sour cream, walnut oil, nuts, etc) and there was no marking which phase the recipes were for.

So at least for my little project, I am just documenting recipes I actually make and eat on my phase 1.

amaliayosa 08-29-2011 07:49 AM

You rock Fin!!!! As a fellow foodie this really motivates me. Thanks!

FinnSteven 08-29-2011 08:39 AM

Quote:

Originally Posted by amaliayosa (Post 4011120)
You rock Fin!!!! As a fellow foodie this really motivates me. Thanks!

Thanks. By the way, for those interested, I am not a professional photographer. All the pictures are taken with a Nokia N8 camera phone. Probably the best camera phone on the market with Carl Zeiss lens, 12 Megapixel, Xenon flash, etc.
(It still surprises me how you can't find the good Nokia phones anywhere in the USA!)

Unrelated to Ideal Protein, but good for other amateur foodies who also want to share their journey...here is the link about the Nokia N8 for those who want to know more.
http://www.nokiausa.com/us-en/products/phone/n8-00/#

FinnSteven 08-30-2011 03:26 AM

Hearty, Spoon-Hugging Soup
 

HEARTY SPOON-HUGGING SOUP:
If you have a hard time eating all your vegetables, or you just want a much bigger portion of your soup without watering it down, try adding roasted vegetables to your Ideal Protein soups and blending it up in a blender for a ridiculously thick and tasty meal.


http://a6.sphotos.ak.fbcdn.net/hphot..._3213754_n.jpg

1. Get a small bag of frozen brocolli and a small bag of frozen cauliflower and microwave until partially thawed. (will speed up cooking time in oven)

2. Place on baking sheet lined with baking paper.

3. Drizzle or spray with Olive Oil and spice to taste.

(I use Mild Jalepeno Tabasco, sea salt, & 5 pepper for the brocolli and use original tabasco, sea salt, and hot indian chili powder on the cauliflower)

4. Bake at 225 C (approx 425 F) until cooked. (about 10-15 min. Should be lightly toasted). Take out of oven.

5. Add 10 to 16 oz hot (not boiling) water to a blender.

6. Add in your choice of Ideal Protein soup (Chicken is my favourite. Leek and Musroom also go great with this.)

7. Blend (being careful that the water is not so hot that the steam will build up and burn you!) Turn off blender.

8. Add in your vegetables and smash down so they will blend. Blend until creamy. (If it gets "stuck", turn off and smash down again.)


If too thick, add more hot water until the right consistency.

9. I usually microwave the final soup for about 45 seconds to get it piping hot if needed.

I like my soup very thick like pea soup. This makes at least two big bowlfuls and microwaves beautifully if you want to put in a container to take to work... super easy to take with and is hearty enough to not slurp down in 2 minutes. :-)

I usually make 2 batches at the same time. One to eat immediately and one for lunch the next day. I just use bigger bags of vegetables. If making a double batch, you can mix 2 different kinds of soups, but I recommend making each separately, then mixing together so as not to overwork your blender.

showgirlaz 08-30-2011 03:34 AM

I did this soup thing tonight too! How funny to open up and see you post what I had just had for dinner!

I chose to use the broccoli and cheddar soup with roasted veggies. It was very yummy. :)


You asked earlier about the reason the recipes in the cookbooks use so called forbidden food items for phase 1.
I was told the recipes were created in conjunction with Dr. Tran's chefs and he permits the sour cream and such in phase 1 in small portions, occasionally.

Most people are able to have them without slowing down there losses if they use portion control.

FinnSteven 08-30-2011 05:38 AM

Quote:

Originally Posted by showgirlaz (Post 4012569)
You asked earlier about the reason the recipes in the cookbooks use so called forbidden food items for phase 1.
I was told the recipes were created in conjunction with Dr. Tran's chefs and he permits the sour cream and such in phase 1 in small portions, occasionally.

Most people are able to have them without slowing down there losses if they use portion control.

Ah! That is fantastic news. I thought it was a mix of different stages without labeling it. Makes more sense, as since Ideal Protein has some similarities to Atkins, I thought it would be ok to use the small amounts in the recipes, but didnt want to risk getting kicked out of ketosis.

Thanks once again for the excellent hints and advice! (PS. We dont have the Brocolli Cheese soup in Finland yet.)

FinnSteven 08-30-2011 08:05 AM

Fluffy Cloud Mousse Puddings
 
EXTRAORDINARY FLUFFY CLOUD MOUSSE PUDDINGS:
When you want your dessert to be extra special (and get more for your money)...

http://a5.sphotos.ak.fbcdn.net/hphot..._3918254_n.jpg

BASIC MOUSSE
1. Beat 2 egg whites with a pinch of sea salt, two pinches of cream of tartar, and 1-3 teaspoons sugar substitute like Splenda. Beat until peaks form and the whites are solid. Set aside in refrigerator.
2. Make any flavor Ideal Protein pudding according to directions.
3. Because the egg whites are not sweet, for some flavours of puddings, you may want to add additional spice to either the pudding or egg whites. (Stevia flavors to egg whites are excellent (like vanilla creme). Cinnamon goes well with many of the puddings as well)
3. Fold in egg whites (do not beat) until blended.

Makes two generous portions... which still only count as 1 non-restrictive!

TOPPERS
When ready to serve your Mousse, try crumbling 3-4 Ideal Protein soy balls on top. (ie., Chocolate, Peanut, Apple Cinnamon). The crunch and sweetness really makes it special.

A sprinkle of cinnamon is good on many flavors.

Fresh basil or rosemary on strawberry is refreshing.

Although not on-program, you can also top with a pinch of real dark cocoa (especially good for the banana) without consequence.

VANILLA CHAI MOUSSE
1. Make a strong Chai tea in about 5oz water (I use Celestial Seasonings "Bengal Spice" which is caffeine-free herbal and the best I have found. Yogi Tea"Rooibos African Spice" is also great). Seep for 10 minutes
2.Add 1 teasp. vanilla extract to tea.
3. Add 1-2 large ice cubes to the tea and stir until melted. Put in freezer until water is a little below room temperature
4. Beat 2 egg whites with a pinch of sea salt, two pinches of cream of tartar, and 1-3 teaspoons sugar substitute like Splenda. Beat until peaks form and the whites are solid. Sprinkle in cinnamon and cardemom to taste. Set aside in refrigerator.
5. Substituting your chai tea for the water, make the Ideal Protein Vanilla pudding. (ie., using 5oz tea)
6. Fold in the egg whites (do not beat). Spoon into glasses and chill until ready to serve.
7. Sprinkle with cinnamon & cardemom.

Makes two generous portions... which still only count as 1 non-restrictive!

You can also try this with other flavored teas such as Green Tea with Lemon, Peppermint with Lemon (Mint Julep!), Cammomile with Strawberry, Chai with Banana...)

NOTE: Most Ideal Protein coaches now allow egg whites (2) as a "free" addition which if not used every day, should not negatively affect your weight loss.

Maile 08-30-2011 09:21 AM

Quote:

Originally Posted by FinnSteven (Post 4003007)
YOU'RE NOT HUNGRY -- YOU'RE THIRSTY! Battle the Cravings with Iced Herbal Teas
Believe it or not, what most dieters think of as hunger is actually thirst. Drinking water before meals as well as drinking water when you want to snack will often kill the cravings.

However, sometimes your taste buds want more than water. Thats where herbal teas come in handy. Hot teas help you feel satisfied. But have you considered unsweetened iced tea?


http://a7.sphotos.ak.fbcdn.net/hphot..._4906317_n.jpg

I discovered this treat out of necessity. I just wasnt drinking enough water. So I boiled some water, added it to a pitcher and threw in 2 peppermint herbal tea bags to seep for 7-10 minutes. I then poured it into an empty 1.5 liter bottle and let cool before putting it in the refrigerator.

The next time I was hungry, I drank greedily. The peppermint was a revelation. Sweet (but not sweetened!) and refreshing.

I found a wonderful Organic Health Food store in downtown Helsinki that sold all sorts of exotic herbal teas without the caffeine.

"Celestial Seasonings - Bengal Spice" is my perfect chilled Chai (cinnamon, ginger, cardamom, cloves, black pepper, nutmeg, chicory, carob & Vanilla.)

Other great flavors iced have been Choco, Rooibos (many flavours), Rosehip, & Lotus (Lime with a sweet hint of licorice).

What are your favourite herbal iced tea flavors?

I LOVE your pictures. Bengal Spice is my favorite herbal tea. Have you ever tried making a strong Bengal Spice Tea and then adding Talking Rain in? It is quite good and a change.

woolberger 08-30-2011 11:12 AM

FinnSteven

Love this thread!! So fun to wake up each morning and see all the beautiful photos and read your great descriptions. Keep em coming.

Lynn

JodiM 08-30-2011 11:52 AM

Quote:

Originally Posted by FinnSteven (Post 4012630)
EXTRAORDINARY FLUFFY CLOUD MOUSSE PUDDINGS:
When you want your dessert to be extra special (and get more for your money)...

http://a5.sphotos.ak.fbcdn.net/hphot..._3918254_n.jpg

BASIC MOUSSE
1. Beat 2 egg whites with a pinch of sea salt, two pinches of cream of tartar, and 1-3 teaspoons sugar substitute like Splenda. Beat until peaks form and the whites are solid. Set aside in refrigerator.
2. Make any flavor Ideal Protein pudding according to directions.
3. Because the egg whites are not sweet, for some flavours of puddings, you may want to add additional spice to either the pudding or egg whites. (Stevia flavors to egg whites are excellent (like vanilla creme). Cinnamon goes well with many of the puddings as well)
3. Fold in egg whites (do not beat) until blended.

Makes two generous portions... which still only count as 1 non-restrictive!

TOPPERS
When ready to serve your Mousse, try crumbling 3-4 Ideal Protein soy balls on top. (ie., Chocolate, Peanut, Apple Cinnamon). The crunch and sweetness really makes it special.

A sprinkle of cinnamon is good on many flavors.

Fresh basil or rosemary on strawberry is refreshing.

Although not on-program, you can also top with a pinch of real dark cocoa (especially good for the banana) without consequence.

VANILLA CHAI MOUSSE
1. Make a strong Chai tea in about 5oz water (I use Celestial Seasonings "Bengal Spice" which is caffeine-free herbal and the best I have found. Yogi Tea"Rooibos African Spice" is also great). Seep for 10 minutes
2.Add 1 teasp. vanilla extract to tea.
3. Add 1-2 large ice cubes to the tea and stir until melted. Put in freezer until water is a little below room temperature
4. Beat 2 egg whites with a pinch of sea salt, two pinches of cream of tartar, and 1-3 teaspoons sugar substitute like Splenda. Beat until peaks form and the whites are solid. Sprinkle in cinnamon and cardemom to taste. Set aside in refrigerator.
5. Substituting your chai tea for the water, make the Ideal Protein Vanilla pudding. (ie., using 5oz tea)
6. Fold in the egg whites (do not beat). Spoon into glasses and chill until ready to serve.
7. Sprinkle with cinnamon & cardemom.

Makes two generous portions... which still only count as 1 non-restrictive!

You can also try this with other flavored teas such as Green Tea with Lemon, Peppermint with Lemon (Mint Julep!), Cammomile with Strawberry, Chai with Banana...)

NOTE: Most Ideal Protein coaches now allow egg whites (2) as a "free" addition which if not used every day, should not negatively affect your weight loss.

I am so having the Chai tea when I get home. That is my all time favorite drink and it has killed me giving it up. Thank You for posting!

showgirlaz 08-30-2011 02:58 PM

Quote:

Originally Posted by FinnSteven (Post 4012587)
Ah! That is fantastic news. I thought it was a mix of different stages without labeling it. Makes more sense, as since Ideal Protein has some similarities to Atkins, I thought it would be ok to use the small amounts in the recipes, but didnt want to risk getting kicked out of ketosis.

Thanks once again for the excellent hints and advice! (PS. We dont have the Brocolli Cheese soup in Finland yet.)

OH, Too bad!! So far the brocolli cheese is my favorite. (I used to really like the asparagus soup but it was discontinued long ago.) I find the brocolli cheese is so versatile. When you puree the vegetables it is just right and has a "similar" taste to a real, hearty broccoli cheese soup.

I also like to use this soup as a sauce over other vegetables.

Quote:

Originally Posted by FinnSteven (Post 4012630)
EXTRAORDINARY FLUFFY CLOUD MOUSSE PUDDINGS:
......

BASIC MOUSSE
1. Beat 2 egg whites with a pinch of sea salt, two pinches of cream of tartar, and 1-3 teaspoons sugar substitute like Splenda. Beat until peaks form and the whites are solid. Set aside in refrigerator.
2. Make any flavor Ideal Protein pudding according to directions.
3. Because the egg whites are not sweet, for some flavours of puddings, you may want to add additional spice to either the pudding or egg whites. (Stevia flavors to egg whites are excellent (like vanilla creme). Cinnamon goes well with many of the puddings as well)
3. Fold in egg whites (do not beat) until blended.

Makes two generous portions... which still only count as 1 non-restrictive!

TOPPERS
When ready to serve your Mousse, try crumbling 3-4 Ideal Protein soy balls on top. (ie., Chocolate, Peanut, Apple Cinnamon). The crunch and sweetness really makes it special.

A sprinkle of cinnamon is good on many flavors.

Fresh basil or rosemary on strawberry is refreshing.
....

This sounds amazing! I have to make this!

I have been making a dark chocolate pudding in the style of mexican hot chocolate. I think I might adapt that to be a mousse! It would be very simple as I only add a bit of vanilla stevia and a teaspoon of cinnamon (sometimes I add a pinch of cayenne pepper) to the water then I add it to a dark chocolate pudding. I think it would be easy to make it into a mousse. Thank you for the ideas. :)

GramEGail 08-30-2011 11:00 PM

Thanks so much for taking the time to do this......we appreciate it!


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