4 cups low sodium chicken broth
1 tbsp low sodium soy sauce
1/4 tsp chinese five spice powder
1/4 tsp garlic powder
1/8 tsp ground ginger

1 3/4 cups chopped bok choy
1 package shiratake noddles
1/4 cup finely chopped red pepper
2 tbsp sliced green onion
5 oz chopped cooked chicken

Combine first 5 ingredients in a pot cook until boiling

Rinse noodles and cut up to make them smaller

Add next 5 ingredients stir and cook for about 5 mins

Enjoy

4 cups broccoli florets
1 tsp olive oil
1/4 tsp sea salt

1 tsp olive oil
1 tbsp vinegar
1/4 tsp dijon mustard
1/4 tsp garlic powder
1/4 tsp pepper

Preheat oven to 450. Put broccoli into large bowl. Drizzle the first amount of olive oil and sprinkle with sea salt. Toss broccoli and spread evenly on baking sheet with sides. Bake for about 15 minutes until browned and tender. transfer to large serving bowl.

Meanwhile, combine remaining 5 ingredients in small cup. Drizzle over broccoli toss and serve.

makes 2 servings

Would anyone have an idea on creating an IP Miso Soup that could be used on Phase 1? This question is posed to those wonderful posters on this website who have an incredible creative mind in the kitchen!

All of these recipes are giving me such hope!!! I was so afraid that I would get bored and tired of the same old same old!!! Thanks everyone!!!

Thanks for the recipes....p.s. your little boy is adorable.

2 tsp olive oil
1/4 cup sliced green onion
1/4 tsp garlic powder or 1 garlic clove minced

1/2 cup snow peas (note these are only to be used occasionally)
1 1/4 cup asparagus
1/4 cup low sodium chicken broth

1 tsp low sodium soy sauce
1/2 tsp coursely ground pepper
1/2 tsp cornstarch or 1/2 tsp arrowroot powder

Heat olive oil in pan on medium. Add green onion and garlic cook about 2 mins stirring often, until onion is softened but not carmilized

Next add next 3 ingredients stir and cook covered for about 3 mins stirring occasionally until vegtables are tender-crisp

Combine remaining 3 ingredients in a small cup. Add to vegtables. Heat and stir until bubbling and vegtables are coated

Enjoy

2 tsp olive oil
1/4 cup onion diced
2 garlic cloves minced
1/2 cup green pepper
1/4 cup yellow pepper
1 cup diced tomatoes
pinch of chile flakes
1/4 tsp sea salt
1/8 tsp cinnamon
7oz shrimp peeled and deveined
2 tbsp fresh cilantro
4 lime wedges

heat olive oil in pot over medium heat add the onion and garlic. Cook stiring frequently until softened about 3 mins. Add green pepper and yellow pepper cook stiring frequently until softened about 2 mins.

Add tomatoes, pinch of chile flakes, salt and cinnamon and bring to a boil. Stir in the shrimp and return to a boil. Reduce heat and simmer, covered until the shrimp are just opaque in the center, about 4 mins. Sprinkle with the cilantro and serve with the lime wedges.

Enjoy

2 tsp olive oil
2 garlic cloves minced
1 tbsp minced peeled fresh ginger
5 cups low sodium vegtable broth
2 tbsp lite miso paste
***(When the miso is being purchased, look for one that is made with natural sea salt (it may be labeled organic) and no msg or glutamates. Those sodiums will often cause rapid and extreme fluid retention.)***
pinch of cayenne
1 pkg Shiritake Noodles
7oz shrimp
6oz baby spinach leaves
3 green onions sliced

Heat olive oil in pan over medium heat. Add garlic and ginger cook stiring constantly about 1 min. Add broth, miso paste and cayenne bring to a boil.

Rinse Shiritake Noodles and add to soup and return to a boil over medium heat stiring occasionally about 3mins.

Add shrimp and spinach return to a boil and simmer just until shrimp are opaque in the center and cooked about 4 mins. Remove from heat and sprinkle with green onions.

serves 4

Enjoy

You are just awesome! Enjoying reading all of your recipes! Best of luck to you! )

Roasted Cauliflower, Mushroom, Spinach, and Garlic

I made this today, and loved it!

1 head cauliflower
1-2 cups mushrooms (I use ****ake or baby bella)
1-2 cups fresh spinach
2 tsp minced garlic (in water, not oil!)
1tbsp olive or grapeseed oil
Sea salt to taste
Black and cayenne pepper to taste

Preheat oven to 450, heat cast iron pan while chopping veggies. Chop cauliflower into florets, chop spinach, slice mushrooms. (Measure each before mixing so you can portion it after cooking!)
Add veggies to gallon ziploc bag, add garlic, oil, and seasonings. Shake it up, baby!
Remove cast iron from preheated oven, pour veggie mixture in. Roast for 10 minutes, stir. Roast for an additional 10 minutes, stir, then broil for 3-5 minutes. If you're in phase 3-4, add cheese (parrano works nicely, as would asiago or goat).

Portion according to measurements when raw, and love the wonderful things IP is doing for your body!

Jolie

Whoops! I forgot, add a little chicken broth to the ziploc! I used 1/4 cup.

Could you please add this to the recipe by editing it? Go to the original, click edit, insert your text, and save. Then I'll delete this post (I know, I know. Comments don't belong here.)

this is courtesy of Mystical Mama posted in a daily chat January 2010.

If you want to enjoy a cookie of your own at your party, there is actually a recipe for cookies using the pancake batter! Not sure who originally posted it, but here it is!

Chocolate Cookies
Ingredients:
2 oz water
1 packet sweetener
1/2 tsp vanilla extract
2 packages IP Chocolate Pancake Mix
1 Egg white

Optional idea: sweeten with the chocolate liquid stevia by sweet leaf or other flavor you like

Preheat oven to 350
In a med bowl mix the water, egg white, sweetener, and vanilla. Add 2 packages Chocolate Pancake Mix and stir until well mixed.
Drop by rounded spoonful onto a cookie sheet (lightly grease or spray with pam). Makes 6 cookies (3 cookies per serving).

Bake about 15 minutes.

Cool on a rack. Then enjoy!

Thai Curry Cauliflower
2 tsp olive oil
1 minced garlic clove
sprinkling of garlic&herb Mrs Dash
Red Thai Curry paste (to taste - I like mine spicy)
splash of low sodium soy sauce
~2cups cauliflower broken into really small pieces
Saute everything over medium heat for about 6 minutes

originally posted by Berrrrgold

1 pound of ground skinless chicken breast
1 large celery stalk
2 green onions chopped
4 tbsp hot sauce
3 tbsp WF vinagerette blue cheese or ranch dressing

Combine the chicken, celery, green onions and 2 tbsp of hot sauce in a medium bowl. Form the mixture into 4 (1/2 inch thick) patties

spray a grill pan with nonstick spray and set over medium heat. Add patties and cook until a instant read thermometer inserted into each side registers 165 degrees farenheit about 5 minutes on each side

Once cooked drizzle each burger with the remaining 2 tbsp of hot sauce and dressing

You can use a large grilled portabella mushroom or ice berg lettuce as a bun for your burgers if you wish

Enjoy