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.
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!
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
Thanks for the recipes....p.s. your little boy is adorable.
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.
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!
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.
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!
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).
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
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
Five Spice Chicken Noodle Soup
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