My favorite breakfast drink is the IP Chocolate Shake - but instead of mixing it with water, I mix it with my Almond flavored coffee. I put it in the magic bullet (small blender) and add ice. It's so yum. I feel like I'm drinking a frozen Starbucks drink. I drink it every morning. You can also use the Chocolate Pudding (for less carbs). Yummy!
Hi I am in the first two weeks of the IP program and am missing my mashed potatoes desperately!! I thought someone had a good recipe for cauliflower like potatoes... does anyone know the recipe! thanks for your support
1 head of fresh cauliflower
Onion powder, to taste
Garlic powder, to taste
Sea salt, to taste
1/2 to 1 packet of Ideal Protein Leek Soup or Ideal Protein Chicken Soup
Preparation:
Boil the cauliflower until it is very, very soft. Drain the water. Add the seasonings and 1/2 of any of the soup mixes, or more, to taste. Mash well and serve steaming hot.
1 IP yogurt
Juice of half a lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger or 1 tsp. ground ginger
1 teaspoons salt
4 boneless skinless chicken breast, cut into 1-in pieces
Curry Sauce
1 tablespoon butter 0r
1 tablespoon of extra-virgin olive oil
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 tsp. ground cloves
1cup WF spaghetti sauce
2 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1/4 tablespoons soy or almond milk sugar free
1/4 cup chopped fresh cilantro leaves, chopped
In a large bowl, combine yogurt, mix in lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in the chicken, cover, refrigerate and allow the marriage to begin! Marinate for 1 hour.
In a large skillet, cook chicken in olive oil until cooked through about 6 to 8 minutes. Remove from the pan and set aside.
Make your Curry Sauce by adding WF spaghetti sauce in the same skillet over medium high heat. jalapeno (optional) for 1 minute. Add cumin, paprika, cloves, and salt. Stir in milk to give it some a saucier consistence. Simmer on low heat until sauce thickens. Add cooked chicken, and simmer for an additional 5 to 10 minutes. Transfer to a serving platter, and garnish with Kale chips (which are in another recipe on this forum), don't like vinegar so I make my own B BQ spice and sprinkle it on the Kale after I have the oil and salt on there.
Aromatic Basmati Rice
In a saucepan or rice cooker combine the following ingredients. Bring to a boil, lower the heat, cover and simmer until all of the liquid is soaked up and the rice is tender. If using a rice cooker just add all ingredients and cook on low.
Enough to make four servings Cauliflower rice
1 shallot, finely chopped (I didn't use this)
1/2 tsp. cinnamon
1 tsp. ground turmeric
1 t. ground cardamon
Juice of one lime
I know this was most likely not total on protocol, because of the almond milk I used had 5 crabs and 1 protein for 8oz.
But I figured it is better than going out and getting it form a Restaurant, and it may be just fine for other phases of IP.
If you try it I hope you enjoy it as much as I did, really cured the craving for something saucy and spicy.
This is Yummy and tastes like the original recipe.
1 lb. of Extra lean ground beef
3 fresh mushroom, diced
onion powder--to taste
garlic powder--to taste
pepper and sea salt --to taste
1 cup of grated cauliflower
1/2 head of med. size cabbage, sliced into pieces
1 lg can of tomates, drained (make sure they don't have sugar)
pureed in a blender
Brown the ground beef with the mushrooms and seasonings
Add processed cauliflower to hamburger (I use my food processor)
Chop the cabbage into pieces and steam until almost cooked
Layer the hamburger/cauliflower mixture with the cabbage in a casserole dish
Pour the pureed tomotes over the top of the casserole
Bake at 350 degrees for 45 min.
IP Chocolate Crepe package
or IP Plain Crepe package with 1 oz of WF Choc. Sauce
2 oz of water Optional Cinnamon & All Spice to taste (i usually give a couple shakes of each)
Shake
Pour into muffin pan - I usually divide into 3 muffins
Add a small dollop of WF Marshmallow dip into the middle of each muffin
Cook 10-12 min (depending on your oven/climate) on 350 degrees
Let cool. then eat as is or dip into WF chocolate sauce.
Option - When I have a busy day ahead and need a little something extra, I add 1-2 ounces of egg whites which gives it a different texture but same great taste. You do need to cook for, at least, 12 minutes if adding the egg whites.
4 cups of broccoli chopped into bite size pieces
1/2 cup of onion chopped
1 pkg of garlic & onion soy nuts chopped
1 tbsp of bacon bits (optional)
Dressing:
1/2 cup of WF mayo
1/4 cup of olive oil
2 tbsp. of white vinegar
2 pkg of splenda
1 tsp of prepared mustard
Combine with a whisk and pour over the salad, refrigerate for 3 hrs or
overnight before serving.
4 cups of cauliflower cut into bite size pieces
onion powder to taste
Mrs. Dash to taste
sea salt and pepper
1/3 cup of olive oil
1 tbsp of minced garlic ( i used the dried)
put everything together in a ziplock back and shake to coat the cauliflower.
put in a 9 X 13 pan, cover with tinfoil and bake at 350 for 1/2 hour, take foil off and bake another 10 -15 min. until nice and brown.
from an Ideal Protein facebook "notes" page. I've not tried it, but I want to when weather gets chilly...
"This recipe extends one package of chicken soup into 3 servings which can be heated and eaten easily, and at any time of day, and counts as only one packet serving. All of the extra ingredients are “freebies,” which can be eaten in these quantities without any negative impact, even in phase one. It is a good idea to have prepared in the fridge for when you need a quick pick me up, or while you are cooking in the late afternoon and might be tempted to nibble!! Take a jar to the office and snack on it during the week. Pre-armed is prepared!
One envelope Ideal Protein chicken soup mix
One scallion sliced
3 tablespoons chopped celery
3 tablespoons chopped onion
2 chopped mushrooms
2 chicken bouillon cubes
Water, 3 cups
1) In 1 quart jar shake one packet chicken soup mix with one cup water.
2)In small saucepan combine celery, onion, mushrooms, bouillon cubes and two cups water, bring just to boil and remove from stove.
3) Cool to room temperature, add scallion
4) Add mixture to quart jar containing chicken soup, and shake.
5) Refrigerate and heat in one cup portions, throughout the day."
1 Cup White Vinegar or Rice Vinegar
1 Cup Cider Vinegar
1 Tablespoon WF Maple Syrup
1 Tablespoon Cayenne Pepper
1 Tablespoon Hot Pepper Sauce (Tabasco, Franks, RedHot etc...)
1 Teaspoon Salt
1 Teaspoon Black Pepper
Combine ingedients and place in a jar with a tight fitting lid. Refrigerate for 2 to 3 days. Shake occasionally.
Yeah, I've been making my own soup. Make sure you're using stock or broth, not cubes full of MSG. And try to find a stock/broth without added sugar. I prefer beef broth to chicken or vegetable, though both of those work okay.
This is a great way to get your veggies at lunch and also feel full through the afternoon. 2 cups of broth has about 20 calories, no fat, no carbs, no sugar, and 4g of protein. Sometimes I'll throw in some leftover chicken or beef (about 1 oz., that I can compensate for at dinner), and sometimes it's nice to add some shiritaki noodles.
Check with your coach about using broth.
Can anyone tell me the best place to find shirataki noodles? I'm up in Canada so our selection of some things doesn't seem to be as good as what you can find in the US. I looked in the asian section of Safeway today, but no luck.
Chocolate/Cappuccino Shake
