Thank You for re posting for me, I think I'm beginning to figure things out a little. Its a bit confusing at first to figure out what the difference between threads, and post and where to put recipes and just to chat.
Thanks again, Niknakjack
You are welcome, I like to help spread the things we find out to make this journey a little easier!
I made these ribs last night for supper. I could have eat the whole rack of ribs.
1/2 cup WF BBQ sauce
1/2 cup soy sauce
1/2 cup WF maple syrup
Mix together and marinate the ribs. I than baked for a few hours and finished on the grill. I saved half of the sauce to brush on the ribs while grilling. Very yummy!!!
Y'all, I made some shrimp scampi the other night, using zucchini as pasta...
2 cups julienned (the long way) zucchini (this was 2 zucchini for me)
7 oz shrimp
1 tsp olive oil
2 tsp minced garlic
2 T lemon juice
sea salt to taste
I sauteed the zucchini in the garlic and olive oil until it was bright green, then added the shrimp until it was cooked. Right before I was done I tossed in the lemon juice and salt. Voila! Huge plate of yummy food and I think, with the prep, it took about 10 minutes!
This is one of my FAVS from living in Spain, it is a COLD soup, but try it before you knock it!
1 Pkg IP Tomato Basil Soup
1 1/2 Cucumber
1/2 cup celery
1 tsp sea salt
1 tsp minced garlic (I used pre minced in olive oil)
Cilantro to taste
Hot Sauce (Only if you like it spicy)
Prepare Soup as directed, I added 9-10 oz water.
Pour soup in a blender ( I used the NINJA), add all other ingredients and puree, this should be served cold NOT hot/warm.
I made these ribs last night for supper. I could have eat the whole rack of ribs.
1/2 cup WF BBQ sauce
1/2 cup soy sauce
1/2 cup WF maple syrup
Mix together and marinate the ribs. I than baked for a few hours and finished on the grill. I saved half of the sauce to brush on the ribs while grilling. Very yummy!!!
This sounds wonderful...problem is that I would eat the whole rack, and don't think on Phase 1 that would be good
How can I possibly have gone almost 60 years and never tasted Rhubarb. This recipe, from dgirl, was my dinner veggie tonight and I am blown away by how good it was! Thank you dgirl... wherever you are. Rubarb/Strawberry Desert;
2 cups of rhubarb cook until soft add a touch of WF Strawberry Syrup and a slight dash of WF Maple Syrup it is Delicious!!!
Also, the rhubarb counts as 2 cups of veggies.
I looooove Thai food (which may help explain why I needed IP to begin with). Nam Sod is one of my all-time favorites; it's usually ground pork, with brown sauce, nuts, etc. But I found a quick recipe, and substituted ground turkey... not 100% identical, but Phase 1 IP-friendly and still delish!
This recipe serves 2.
10 oz extra lean (99/1) ground turkey breast (this is about half a jennie-o package)
3 large scallions, sliced (green and white parts)
1/4 cup ginger, shredded/grated
3+ Tbs lime juice
2 cloves garlic, minced
2 tsp olive oil
1 tsp sea salt
8-10 cabbage leaves
Brown the turkey breast in the olive oil (you'll need it), breaking into small bits. Add the garlic, ginger and scallions and saute until it is really fragrant. Then add the salt and lime juice, give a quick stir, and you're done! Serve this by putting the turkey mixture in the cabbage leaves and rolling up. Enjoy!
I take 6 cups of sliced up Rhubarb
1 - 2 Stevia Packets
2 tbsp of Water
Bring the whole thing to a boil, simmer over medium heat until rhubarb starts to shred.( About 15 minutes)
I then put the whole thing in the food processor (once it has cooled) add some cinnamon and if still too tart add a spoon full or two of WF Strawberry or Blueberry Spread.
I looooove Thai food (which may help explain why I needed IP to begin with). Nam Sod is one of my all-time favorites; it's usually ground pork, with brown sauce, nuts, etc. But I found a quick recipe, and substituted ground turkey... not 100% identical, but Phase 1 IP-friendly and still delish!
This recipe serves 2.
10 oz extra lean (99/1) ground turkey breast (this is about half a jennie-o package)
3 large scallions, sliced (green and white parts)
1/4 cup ginger, shredded/grated
3+ Tbs lime juice
2 cloves garlic, minced
2 tsp olive oil
1 tsp sea salt
8-10 cabbage leaves
Brown the turkey breast in the olive oil (you'll need it), breaking into small bits. Add the garlic, ginger and scallions and saute until it is really fragrant. Then add the salt and lime juice, give a quick stir, and you're done! Serve this by putting the turkey mixture in the cabbage leaves and rolling up. Enjoy!
This sounds so yummy. Do u steam the cabbage or serve It raw? What kind of cabbage do u use?
I looooove Thai food (which may help explain why I needed IP to begin with). Nam Sod is one of my all-time favorites; it's usually ground pork, with brown sauce, nuts, etc. But I found a quick recipe, and substituted ground turkey... not 100% identical, but Phase 1 IP-friendly and still delish!
This recipe serves 2.
10 oz extra lean (99/1) ground turkey breast (this is about half a jennie-o package)
3 large scallions, sliced (green and white parts)
1/4 cup ginger, shredded/grated
3+ Tbs lime juice
2 cloves garlic, minced
2 tsp olive oil
1 tsp sea salt
8-10 cabbage leaves
Brown the turkey breast in the olive oil (you'll need it), breaking into small bits. Add the garlic, ginger and scallions and saute until it is really fragrant. Then add the salt and lime juice, give a quick stir, and you're done! Serve this by putting the turkey mixture in the cabbage leaves and rolling up. Enjoy!
I am excited to try the Thai recipe as I love Thai food also. I have also made a mock Thai peanut sauce..using WF peanut butter, sesami oil, rice vinegar, soy sauce..splenda.
The scampi over zuccini noodles also looks excellent. WF has a new pasta sauce I have ordered..Hopefully it will be better than the current one..and should be good over zuccini.
I am excited to try the Thai recipe as I love Thai food also. I have also made a mock Thai peanut sauce..using WF peanut butter, sesami oil, rice vinegar, soy sauce..splenda.
The scampi over zuccini noodles also looks excellent. WF has a new pasta sauce I have ordered..Hopefully it will be better than the current one..and should be good over zuccini.
Maile, did you have measurements for this awesome-sounding Thai peanut sauce (which would be delish on that nam sod) or was it one of those make-as-you-go-till-it-tastes-right things?
Rump Roast
Gazpacho (cold tomato soup)
