Hi everyone, I'm pretty new to Ideal Protein - although I've lost and am feeling great. I'm reading some of your recipes and what is "WF" before syrup, etc.
WF is Walden Farms. Brand of no sugar, no fat, dressings, syrups etc. Some are better than others. Found at some stores and can be found online.
Ideal Protein Phase I Magical Cupcakes (7 cupcakes equals one Ideal Protein packet)
The basic cupcake recipe:
1 packet of Ideal Protein Crispy Cereal, well crushed
1 packet of Ideal Protein drink mix (vanilla, chocolate, cappuccino)
˝ teaspoon baking powder
˝ teaspoon baking soda
1 teaspoon olive oil
1 ˝ teaspoons apple cider vinegar
˝ cup water
Preheat oven to 350 degrees and spray 21 cavities of your nonstick mini cupcake pan well with nonstick spray (oil only, not the baking spray with flour). Mix the Crispy Cereal, the drink mix, the baking powder, and the baking soda. Add the water, oil, and vinegar and blend well (the batter will get foamy; that’s the chemical reaction of the baking soda and the vinegar). Divide batter evenly among 21 mini cupcake cavities. Bake for 11 minutes in preheated oven. Remove and let cupcakes cool on a baking rack.
*******************
The basic frosting recipe:
4 ounces of water (OR 3 ounces of water and 2 T of Torani sugar free syrup, flavor of your choice)
2 T of Walden Farms dip (caramel, chocolate, marshmallow, strawberry) or Walden Farms Peanut Butter
1 packet of Ideal Protein pudding
Blend the water, the syrup, and the dip. Add the protein powder and blend again. For a smooth, fluffier texture, use an immersion blender. Refrigerate overnight.
******************
Assembly:
Use a piping bag (or a Ziploc baggie with a small corner cut off) to pipe the frosting in a spiral on top of each cupcake. Top each cupcake with a drizzle of Walden Farms dip or an Ideal Protein Soy Puff.
*******************
Notes:
Use two Wilton nonstick mini cupcake pans and the Oxo Good Grips small cookie scoop:
Ideal Protein Recipes
IP chocolate pudding (or any pudding of your choice)
(the next 2 ingredients are not needed if you are not doing the choc pudding)
-2 tbsp cocoa powder
-1tbsp instant coffee
2 tsp splenda or stevia
8 oz of water (depending on consistency, could be less)
Shake,
pour in aluminum pie plates or place on parchment paper on cookie sheet.
Freeze (30-45min)
Take out of freezer, break chocolate into pieces
Place in container, keep in freezer.
enjoy
I just made this and it tastes bitter. Must be the cocoa powder.
I did. I ended up adding a bit of Da Vinci Raspberry syrup to help it along. I think that it will turn out good, just not as sweet. I did use Dark Chocolate IP pudding. That could be it as well.
Have you tried adding a bit of Crispy cereal to it to give it texture?
2 t. olive oil
2 leeks (white and light green parts only)
5 stalks celery, coarsely chopped
1 head cauliflower (about 4 cups)
4 6 oz. cans chopped clams with juice
2 15 oz. cans chicken broth + 1 can of water
1 t. dried thyme
8 slices crisp cooked bacon, crumbled
5 cloves garlic
salt & pepper
DIRECTIONS:
Preheat over to 400. Break up cauliflower into small chunks and place on cookie sheet. Add 5 cloves of garlic. Drizzle with 1 t. olive oil and salt and pepper. Toss to coat. Roast at 400 for 15-20 minutes until tender and litely browned. When done, cool and pick out 5 cloves of roasted garlic. Place roasted garlic in blender.
Meanwhile, slice leeks in half and chop. Rinse in cold water. In a large pot, over medium heat, add remaining 1 t. olive oil and leaks. Saute until soft, about 10 minutes. Add celery and thyme and saute another 10 minutes. Be sure not to brown leeks, they will turn bitter when brown. Add chicken broth and water. Bring to simmer. Add roasted cauliflower and simmer until veggies are soft enough to puree, about another 20 minutes.
In batches puree soup in blender containing roasted garlic. Be sure to remove cap on blender to allow steam to escape. Puree as much soup as you want to reach desired consistency. Add clams with juice and bring to a boil.
Ideal Protein Phase I Magical Cupcakes (7 cupcakes equals one Ideal Protein packet)
The basic cupcake recipe:
1 packet of Ideal Protein Crispy Cereal, well crushed
1 packet of Ideal Protein drink mix (vanilla, chocolate, cappuccino)
˝ teaspoon baking powder
˝ teaspoon baking soda
1 teaspoon olive oil
1 ˝ teaspoons apple cider vinegar
˝ cup water
Preheat oven to 350 degrees and spray 21 cavities of your nonstick mini cupcake pan well with nonstick spray (oil only, not the baking spray with flour). Mix the Crispy Cereal, the drink mix, the baking powder, and the baking soda. Add the water, oil, and vinegar and blend well (the batter will get foamy; that’s the chemical reaction of the baking soda and the vinegar). Divide batter evenly among 21 mini cupcake cavities. Bake for 11 minutes in preheated oven. Remove and let cupcakes cool on a baking rack.
*******************
The basic frosting recipe:
4 ounces of water (OR 3 ounces of water and 2 T of Torani sugar free syrup, flavor of your choice)
2 T of Walden Farms dip (caramel, chocolate, marshmallow, strawberry) or Walden Farms Peanut Butter
1 packet of Ideal Protein pudding
Blend the water, the syrup, and the dip. Add the protein powder and blend again. For a smooth, fluffier texture, use an immersion blender. Refrigerate overnight.
******************
Assembly:
Use a piping bag (or a Ziploc baggie with a small corner cut off) to pipe the frosting in a spiral on top of each cupcake. Top each cupcake with a drizzle of Walden Farms dip or an Ideal Protein Soy Puff.
*******************
Notes:
Use two Wilton nonstick mini cupcake pans and the Oxo Good Grips small cookie scoop:
Ideal Protein Recipes
IP chocolate pudding (or any pudding of your choice)
(the next 2 ingredients are not needed if you are not doing the choc pudding)
-2 tbsp cocoa powder
-1tbsp instant coffee
2 tsp splenda or stevia
8 oz of water (depending on consistency, could be less)
Shake,
pour in aluminum pie plates or place on parchment paper on cookie sheet.
Freeze (30-45min)
Take out of freezer, break chocolate into pieces
Place in container, keep in freezer.
(From Facebook)
Coach Mindy Weight Loss
FAUX SHEPHERD'S PIE
Serves 2 -- Cast Iron pan is 8" across. I also have used two small casserole dishes for this quantity.
Ingredients:
1 lb lean ground beef
2 C mixed vegetables 1/2" cubed. I used peppers in this one. Use your favorite veggies.
2 C 'mashed' cauliflower (1 head of cauliflower, broken into florets, 2T water in microwave dish covered; zap for 8 minutes. Throw all in food processor with a spritz or two or three of "I Cannot Believe it is Butter" spray. Process until smooth, but try to leave a few chunks. If too dry add a T of skim milk (reduced from your coffee/skim milk allotment). Salt, pepper and nutmeg to taste).
Sauté veggies in pan sprayed with Pam Olive Oil spray, cook veggies and remove from pan. Add ground beef and sauté until cooked, breaking up the meat into chili con carne type pieces. Salt, pepper and add the Arizona Dreaming spice (from Penzeys) if you like Tex Mex. Stir veggies back into the cooked ground beef; taste for seasoning. Dollop the mashed cauliflower on top in peaks (so it browns a bit) and spray lightly with olive oil spray in order to encourage color. Grind some nutmeg on top. Bake at 350F for 30 minutes.
Hi everyone,
I've been on ideal protein for 13 weeks, and am down 33 lbs so far. I've been posting some recipes here--feel free to enjoy!
Unlimitedlettuce.blogspot.com
Ideas include a rhubarb "apple"sauce, cinnamon chicken, and other things. I try to post one recipe a week at least. Hope some of these are helpful!
Debra
Location: Pine Mountain, Georgia & on a little lake in NE Michigan
Posts: 1,179
S/C/G: 291/171.4/175
Height: 5'6"
Quote:
Originally Posted by Debrasb
Hi everyone,
I've been on ideal protein for 13 weeks, and am down 33 lbs so far. I've been posting some recipes here--feel free to enjoy!
Unlimitedlettuce.blogspot.com
Ideas include a rhubarb "apple"sauce, cinnamon chicken, and other things. I try to post one recipe a week at least. Hope some of these are helpful!
Debra
WOW. thanks for the link. I'm a recipe freak. It has helped me so much get through the 10+ months I've been on IP. Plus plan for the future.
Molly
Last edited by WingnutandMe; 11-25-2012 at 02:27 PM.
Location: Pine Mountain, Georgia & on a little lake in NE Michigan
Posts: 1,179
S/C/G: 291/171.4/175
Height: 5'6"
Jicama recipes
Baked Jicama Fries:
Pre-heat oven to 375 F.
1. Cut jicama into 1/4″ thick lengthwise slices, then cut again into 1/4″ sticks to resemble fries. Try to keep them sliced as evenly as possible for even baking.
2. Toss sticks with evoo.
3. Mix together with spices in a ziploc baggie, toss in jicama, seal bag and give it several good shakes to evenly coat the fries.
4. Place onto baking sheet lined with parchment paper, spaced apart so they are not touching each other.
5. Bake for 15mins. Remove from oven, toss/flip fries, return to oven for another 10mins or until baked to a nice golden brown color.
Jicama Hashbrowns
One jicama, peeled and shredded
1/4 of a green pepper diced
1/4 of an onion, diced
Salt/pepper to taste
Oil
Directions
Using a 2 quart saucepan, fill it about 1/2 way with water and sprinkle salt.
Get the water boiling and put in the shredded jicama. Let it boil for 15 minutes or so until the jicama is soft. Then drain the jicama in a colander that has small holes in it..Press down with a large spoon so the water releases.
In a frying pan, place about 2 Tbs. of oil. Mix the jicama in a bowl with the green pepper and onion and spices. In the heated oil place mounds of the jicama mixture and flatten out with a spoon. Cook until they are slightly browned on one side, then flip if you can. The patties won't stay together, but you can scramble them until they are hot and the other veggies are soft.
Serve as you would hashbrowns.
Crispy jicama “bacon”
1 jicama peeled, and sliced paper-thin into rounds, strips, or chopped into 1/4 inch dice for bacon bits
Marinade:
2 tablespoons sunflower oil
1-2 tablespoons smoked paprika
1 tablespoon maple syrup (could use wf maple syrup???)
1 teaspoon garlic powder
1/2 teaspoon salt
1. Lay jicama out on parchment paper.
2. Coat both sides of jicama with a marinade. If making bacon bits, just mix the marinade with the jicama and spread onto parchment.
3. Dehydrate until crisp, flipping and transferring to mesh sheets 1/2 way through. The jicama may take up to 24 hours to get really crispy.
Jicama spicy snack
Cut up in cubes
squeeze of lime
sprinkle salt
sprinkle chili powder
sprinkle cayenne if you like a kick.
Coconut Fried Sweet Cinnamon Jicama Chips
credit to Rainbowsmiles
peel your jicama and slice as thin as you can!!
the thinner, the crispier the edges!!!
i only used 1 tsp coconut oil....in the pan...
saute your jicama chips on both sides....until slightly brown!
once they start to brown, sprinkle with cinnamon and splenda...
or powdered stevia or sweetener of choice.
flip your slices and cover the other side with cinnamon splenda too!!
these taste like....like....
a cross between a cinnamon funnel cake and those
crispy edges of your favorite pancakes!!!!
