Liz, I absolutely loved your margarita pudding! I tried to not eat the entire portion at lunch but gave in 2 hours later. I will be making this on a regular basis. Thank you so much!
1. In blender, add Lime Juice & Egg Whites only, sprinkle in Gelatin and allow it to dissolve in liquid ~1 minute.
2 Meanwhile, cut Cucumbers in half lengthwise, deseed with a spoon, rough chop and place in blender along with Zest, Eggs, and Sweetener.
3. Blend together until smooth, adjust taste accordingly.
4. Bake at 350 degrees ~30 minutes, until custart 'sets'.
4. Allow to cool and let it set in the fridge ~1 hour-overnight.
bumping to come back and try some of these! Thanks Liz!
Hey Robin! Good to "see" you!
FYI folks, my ice cream machine BROKE!!! But, if you freeze puréed veggies & lime/lemon juice in ice cube trays and blend them with a rtd or pudding it will blend down to soft serve consistency! So yum! I am keeping a reserve of frozen purees for ice cream readiness!
Hi Liz.tried this a few times and I must be missing something..it's not that great and yet I love spinach and coffee. I tried it with the Dark Chocolate pudding and the Vanilla pudding as well. Added cinamon. What "legal" flavorings have you used? I'm in my 9th week, and our coach advised staying away from artificial sweetners due to their affect on the pancreas (Ideal Protein talked about this in their may newletter). Did it take you awhile to get used to the taste?
Just wanted to update folks..I've been adding fresh grated nutmeg along with the cinnamon and it made all the difference. Absolutely yummy!
I am putting together a grocery list and I had a hard time find this thread. couldn't believe it was way back on page 7.
Funny how my grocery lists are now derived from the recipes on this thread and Rainbow's
Thanks again Rainbow and LizRR youmake this program super easy. Friends and family acn't believe what a gourmet I have become! If only they knew! lol!
That Thai pesto is perfect - I had made my cucumber "lo mein" tonight and was thinking they might work as pad thai noodles! Your pesto would make a perfect sauce!
Hey Liz, also wanted to ask if you have used turnips in any of your stuff for thickeners? I am Italian and I used to use turnips when i made my meat sauces just to add the filler and extra veggies so the kids didn't know They seem to be pretty bland and take on the flavor of whatever you cook them with. Just a thought
BTW, I did the copy/paste thing also! Hope thats ok! i LoVe trying new and different things!
Hey Liz, also wanted to ask if you have used turnips in any of your stuff for thickeners? I am Italian and I used to use turnips when i made my meat sauces just to add the filler and extra veggies so the kids didn't know They seem to be pretty bland and take on the flavor of whatever you cook them with. Just a thought
BTW, I did the copy/paste thing also! Hope thats ok! i LoVe trying new and different things!
Funny you mention it, i have leftover roasted turnips & celery i am pureeing down tonight with some broth and garlic.
I use my julienne peeler on an English cucumber to make cuke "noodles" - then I lightly sautee them in some oil and garlic, just for a minute or two until they are heated and slightly tender. You can toss them with IP asian or sesame ginger dressing, Liz's Thai pesto, or sometimes I make homemade teriyaki sauce with Braggs aminos, Walden Farm pancake syrup, ginger and garlic. They are YUMMY!
Does anybody have these recipes in a pdf or word doc they would like to share? My computer at home is broken and I have to be quick on here cause I'm supposed to be working. Thanks!
They seem to be pretty bland and take on the flavor of whatever you cook them with. Just a thought 
