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Old 02-05-2012, 04:05 PM   #301  
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Im pretty excited for some mashed potatoes as well... specially with some of the spinkle butter and seasonings we can have!! Yayyyy!!
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Old 02-09-2012, 11:05 AM   #302  
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"SCARBOROUGH FAIR" CHICKEN & TURNIP MEDALLIONS:
Super easy recipe for down-home comfort food. if you are thinking "Do we really need ANOTHER chicken recipe... especially one so basic?" I think the answer is yes. Changing up your herbs can give a food you are tired of a brand new life.

Why Scarborough Fair Chicken? Because it uses tons of "Parsley, Sage, Rosemary & Thyme" for the seasonings... almost giving it a crisp coating rather than just a hint of flavor. This is also perfect for making multiple breasts which can be cut into strips to add to a salad or munched on as a snack when you need an extra boost.



Ingredients:
Chicken Breasts
Herbs: Parsley, Sage, Rosemary, Thyme (I use dried to make more of a crusted chicken, but can use fresh)
Sea Salt, Black & White Pepper, herb salt (like Mrs Dash)
Olive Oil
Turnips (peels and cut into slices)

Directions:
TURNIPS:

1. Pre-heat oven to 200 - 210 C.
2. Peel about 2 - 4 turnips
3. Slice into thin medallions (circles). (See picture). Thinner cuts will crisp up into chips (may burn a bit) and a little thicker cuts will be like potato wedges. too thick will not cook properly so be aware that you may need to cook those longer.
4. You can choose to either place all in a bowl and add 2 tsp olive oil and mix then place on a cookie sheet.... Or place on a cookie sheet and spray with "I Cant Believe Its Not Butter" or other low carb cooking spray. (I spray, then turn over and spray again.)
5. Cook for about 15 minutes... more or less depending on the cut of the turnip. WATCH CLOSELY after 10 minutes so they dont burn. I will taste one turnip at about 10 -15 min to see if I want crisper or not.
6. While cooking, make the chicken.
7. When done cooking, sprinkle with sea salt and pepper. You can also dash with white vinegar.


CHICKEN
1. Open a package of Chicken breasts. Rinse and place back in a bowl (or the original package)
2. Pour in about 3 tsp of olive oil and coat the chicken.
3. Sprinkle with sea salt, pepper and herb salt. (both sides)
4. Sprinkle on a generous amount of thyme and Parsley. (I use about 2 tsp or more of each for about 4 breasts.) Make sure to get both sides.
5. Sprinkle to taste Sage and Rosemary. (Note that both are fairly strong spices so balance according to your preference. I use about 1 tsp of each.)
6. Look at the breasts and determine if you want more herbs on them. (I usually add more herbs at this point to coat the chicken thoroughly.)
7. Cook in a pan with a little olive oil or sprayed with non-stick cooking spray.
8. If your chicken breasts are thick, you may need to remove from the heat, cut in half, then continue cooking.
9. Be sure chicken is cooked all the way through. The herbs may look a bit burnt if you use a lot. This is good and adds to the smokey flavor as long as they arent BURNT BURNT.

Serve with Turnip Fries and Side Salad.
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Old 02-13-2012, 09:43 AM   #303  
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MOCK BAKED "APPLES" / "APPLE" TART:
Who says you can't enjoy the taste of fruit on Ideal Protein? Believe it or not, the spices and sweetener will literally transform your zucchini (YES, ZUCCHINI!) into the sweet taste of apples.

I totally crave this and its a perfect late-evening snack when you want something sweet and fruity. its also a great way to get in additional veggies if you are sick of salads. :-)

You can make just baked "apples" (my preference) or use your Ideal Protein Oatmeal to make a crust for a pie/tart.



Ingredients:

1 large zucchini
1/4 cup lemon juice
1 pinch salt
2 packets sweetener (like Truvia or Splenda)
1 tsp or more Apple Pie Spice (You can also make your own with recipe below)
1 tsp vanilla or 1 TB DaVinci/Torani Sugar-Free Vanilla Syrup

for Tart:
Make IP Oatmeal according to directions (Can use a bit less water)

Directions:

1. Cut zucchini into circular disks, then cut in half to make apple slices
2. Toss togetherzucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.

Note: If you are concerned about using so much lemon juice, you can cut it to 2TB. It will still taste great, but won't have a "syrupy" texture. Just make sure not to dry out when baking.
3. Midway through cooking the zucchini, add in the spices, sweetener, and vanilla. I use more than 1 tsp of the spice because I like it strong.
4. If making just the apples, lightly spray a glass pie pan with cooking spray or "I Cant Believe Its Not Butter" spray. Lay down the zucchini pies like a pie. Drizzle over the top any extra lemon juice.
5. Bake in oven at 400 degrees F (205 degrees C) for 15-30 minutes until done. (taste at 15 min. Less time is crisp apple. More time is soft apple)

Note that the lemon juice can be quite strong. You can add a bit more sweetener to cut the sour. I use the Sugar-Free Vanilla syrup to raise the sweetness without the risk of too much of the sweetener packets. Also good with Sugar-Free Toasted Marshmallow.

If you are making the tart, make the IP Oatmeal according to directions (maybe use a bit less water) and spoon into the glass pie pan with non-stick spray. Layer "apples" on top. Bake according to directions.

The taste of the tart is quite good, but not quite what I expected and I dont like using a restricted product (oatmeal) for this when the regular baked apples by themselves are so good.

You can also enjoy this with IP Vanilla "Ice Cream". See directions here:
http://www.facebook.com/IdealProteinLohja?ref=tn_tnmn#!/photo.php?fbid=253665808036803&set=a.1811825386184 64.45488.181118358624882&type=1&theater


Apple Pie Spice:
Ingredients:

•1/2 teaspoon ground cinnamon
•1/4 teaspoons ground nutmeg
•1/8 teaspoon ground allspice
•1/8 teaspoon ground cardamom (optional, but I use this all the time. Make sure the cardamom is ground finely)

Directions:
Combine all ingredients. If you make extra, store in an airtight container.
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Old 02-14-2012, 06:29 AM   #304  
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RASPBERRY MERINGUE COOKIES (IP Raspberry Jelly)
Celebrate Valentine's day any day with these cute munchies. They arent as sweet as the real thing, but after eating a couple, you'll find yourself happily snacking through the whole plate. Which is ok, because in this case you can eat it all!



Ingredients:
1 package IP Raspberry Jelly (You can also use 1 small package of sugar-free Jell-o, although that has aspartame which can possibly spike your insulin. So use your discretion)
4 egg whites
pinch of salt
1/2 tsp Cream of Tartar

Directions:
1. Preheat over to 120 C (250 F)
1. Add salt and cream of tartar to the egg whites and beat until holds a shape.
2. Slowly add IP Raspberry Jelly while you continue to beat until stiff.
3. I then spoon the mixture into a baking bag to make little star buttons or hearts. If you dont have one, then take a large ziplock bag and spoon the mixture into that. then cut a smallish hole in one of the corners.
4. Place a piece of baking paper on a cooking sheet and squeeze out your cookies.
5. Bake for about 15 minutes and check. Cookies should not be wet at all. Cook an additional 10-30 minutes depending on your oven and how you like the cookies.
6. Let cool and enjoy!


Here is an alternate recipe which looks MUCH cuter than mine, but uses quite a bit of Stevia and more egg whites. For Phase 1, I tend to shy away from more than 1-2 packets of sweetener and in the past, Stevia sometimes prevented my egg whites from becoming stiff. However, this recipe is more likely to get you a real meringue cookie taste and looks delicious, so here is another alternative.



Cotton Candy IP meringue cookies (phase 1-4) serves a bunch!
1 packet IP raspberry jelly
1 cup granulated Stevia
8 egg whites at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt
Directions
1.Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2.Cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. The fit should be tight.
3.In a small bowl, stir the Raspberry jelly packet with the Stevia. In a large bowl, using an electric mixer, beat the egg whites with cream of tartar and sea salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. Spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (Do not seal bag, so that air can escape.)
4.Squeeze the bag to place golf-ball size dollops of meringue mixture onto the prepared baking sheets. For a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
5.Bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. Do not open oven door while baking. At end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. Store in airtight container.

This recipe came from the wonderful Windsor CBP Spine Center IP Facebook page which often has really creative recipes and great tips. Well worth a visit and a LIKE!

http://www.facebook.com/pages/Windso...r/265366261277
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Old 02-15-2012, 09:54 AM   #305  
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MOCK BREAD STICKS:
I saw this recipe on another thread from "2RideRollerCoast" and had to try it. I misread the recipe, but it turned out great, which is why there are two options of instructions and the picture is for the second option ("Hand Made Sticks" vs "Pan of "Bread" Sliced")

Here is an unusual, but satisfying surprise. Bread sticks! And you'll never guess what they are made from. No extra IP products needed, so these are great for other low-carb dieters in your family, too.



OK... so they dont exactly taste like bread sticks, but they are really good and a great way to eat cauliflower that doesnt taste like cauliflower at all. It also has the texture of bread which makes a great snack. I ate 1/2 the batch hot (delicious) and the other half at work cold (very good.) So this travels well.

My suggestion would be to grate the full head of cauliflower and put half of it in a bowl to use for "rice" for another meal. One of the best tips I have found is that if I prepare many meals at the same time to re-heat or assemble later, it is sooo much easier to stay fully on program and not feel desperate because you always have something ready to eat when you need.

Ingredients:
1/2 head of cauliflower grated
1 egg and 1 egg white beaten
1/2 teaspoon to 1 teaspoon Italian spices (Note that some Pizza Herbs can taste a little "sharp" so you may add 1/4 packet of sweetener like Truvia to balance or consider using fresh herbs)
OPTIONAL: 1/2 TB olive oil
OPTIONAL: 1/4 cup grated onion
OPTIONAL: 3 teaspoons chopped fresh cilantro

Directions:
Option 1 (easiest)

1. Preheat oven to 350 F (180 C)
2. Mix together, pour onto a baking sheet that was covered with parchment paper and sprayed with olive oil.
3. Bake for 45 minutes. Check doneness.
(You can then take out and flip it carefully over with a spatula, put back in oven for 10 minutes if you want)
4. Cut into slices.

Option 2 (Pictured)
1. Preheat oven to 350 F (180 C)
2. Mix together. Smash down, then scoop out some with a spoon and form into sticks. Continue until the batter is all used.
3. Spray top with "I Can't Believe Its Not Butter", Olive Oil Spray, or brush with olive oil.
4. Bake for 30- 40 minutes. Taste for doneness.
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Old 02-15-2012, 09:58 AM   #306  
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I'm so glad this came to the top of the ip list. I found the fb page one day last week but then I couldnt find it again. I will bookmark it this time. Great ideas, thank you!!
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Old 02-15-2012, 12:30 PM   #307  
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I am just curious... I have seen quite a few recipes that call for chopped red or white onions. Did you cook the onions or did you throw them in raw, because I did not think we could have cooked onions at all.
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Old 02-15-2012, 12:46 PM   #308  
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Quote:
Originally Posted by bookworm23 View Post
I am just curious... I have seen quite a few recipes that call for chopped red or white onions. Did you cook the onions or did you throw them in raw, because I did not think we could have cooked onions at all.

Thorw them in raw. We cannot saute onion because they will carmelize, but cooking them in something in the oven does not carmelize them.
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Old 02-16-2012, 01:45 AM   #309  
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Quote:
Originally Posted by GetUpOffaThatThing View Post
I'm so glad this came to the top of the ip list. I found the fb page one day last week but then I couldnt find it again. I will bookmark it this time. Great ideas, thank you!!
Thanks. This thread is now included in the FAQ section, so will be easier to find.

If you LIKE my Facebook website, then new recipes will automatically show up in your news feed.

RE: Onions, yes, they are raw. As mentioned above (thanks), the danger with onions is frying so that they carmelize. However, I listed them as optional, so if you are worried then you can omit them from most recipes.

I am also re-posting the link to a fun new IP blog that I have enjoyed. Fun writing style, log of meals eaten during the day (with pix!), and some clever recipe ideas. Worth visiting

http://www.isipforme.blogspot.com/


One great point she reminds us of is the importance of MEASURING as well as weighing.

Especially for women, TOM (Time of Month) can play havok with weight loss/ water retention. So a 1lb loss one week when you were 100% on program would be depressing if you didnt also see a 5" inch loss also! It totally makes a difference in your mindset to see there are so many other factors besides your scale which measure your success.

I have also noticed that as your body is re-adjusting to the diet, constipation can make it seem like you are not losing weight. Then the "whoosh" fairy comes and the next time you weigh, you have lost much more than expected. But seeing the inches/cm lost when measuring helps you quiet your doubts and not focus completely on the scale. Very very useful for those struggling to stay on program.

Last edited by FinnSteven; 02-16-2012 at 01:46 AM.
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Old 02-16-2012, 06:59 PM   #310  
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Amazing thread! I checked out your Facebook page too. Everything looks so wonderful, I don't know where to start! Thank you Steven!
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Old 02-17-2012, 12:18 AM   #311  
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Hope you keep posting! Thanks..
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Old 02-17-2012, 02:21 AM   #312  
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ROOT BEER FLOAT (IP Vanilla Pudding):
Enjoy the creamy taste of old-fashioned Root Beer Floats!




Ingredients:
1 Package IP Vanilla Pudding
2 tsp Root Beer Extract
1 Package Sweetener (like Truvia/ Splenda)
3-4 ice cubes
Up to 2 cups cold water
Optional: 1 oz milk (if you dont use in your morning coffee)

Directions:
1. In a blender, add up to 2 cups cold water
2. If using the 1 oz milk, add that as well
3. Add in 2 tsp Root Beer Extract
4. Add 1 package sweetener.
5. Blend until smooth
6. Add ice cubes and blend until they are crushed and the shake is thick.

Delicious!

NOTE: DONT use the McCormick brand shown in the picture. It includes corn syrup. Try Zatarain's Root Beer extract or other alternative without sugar or syrup:

Caramel Color, Water, Imitation Vanilla, Alcohol, Methyl Salicylate U.S.P. Imitation Sassafras Flavor, Oil Of Spruce,Oil Of Sweet Birch, U.S.P.

Most extracts do contain some alcohol and are not strictly on the IP program. However, because of the tiny amount I have not noticed any negative impact on my weight or ketosis by using them and there are often other options from specialty health shops or sugar-free syrups.

Last edited by FinnSteven; 02-17-2012 at 02:26 AM.
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Old 02-17-2012, 10:26 AM   #313  
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Hi to Finland from Wyoming, USA!!! You are sure creative!! Could you pass on the Kale chip recp? Never had kale before, so thought I would give it a try. Thanks a bunch!!
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Old 02-17-2012, 01:32 PM   #314  
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FinnSteven,

Again, I love your thread, there are so many receipes to choose from!

What are your top five receipes? Also what are your top five ingredients/veggies/tricks that you like to use?

BTW, I've never heard of vanilla powder until I read your FB page...I have some on order and can't wait to try it!
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Old 02-17-2012, 02:24 PM   #315  
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Click Here for the Kale Chips recipe

But its easier if you just click the PHOTOS tab from my FB page, then click WALL PHOTOS to scroll through until you find a picture of something you want to try. Click the picture for the recipe. EASY!

I dont know if I have a top 5 recipes since I have been trying to make at least one new thing every other day for the FB page. :-) But if asked what a typical day is it would be

BREAKFAST:
Some kind of IP Omlette or Patty with vegetables in it.
for example, IP Omlette with egg whites + sprouts/ water chesnuts/ bamboo shoots (like an Egg Foo Yong) or IP Leek Soup + egg whites + mung bean sprouts.

or a shake made in a blender with ice. My faves are Lemon Poppy Seed using Lemon Pudding, 2 cups cold Lemon Ginger Herb tea, 1 package Truvia, 2 tsp poppy seeds or Strawberry Heaven with Strawberry Pudding, 2 cups cold Vanilla Roobois Herbal Tea, 2 pinches cardamom, 1 tsp cinnamon + 1 packet sweetener. *I dont drink coffee and dont sweeten my teas, so this is where the sweeteners go for me. I could also add 1oz of milk to the shakes if I really want them creamy since I dont use the allowed milk in coffee either.


LUNCH
Soup made with 2 cups water, then blended with roasted cauliflower, broccolli, bell peppers or a combo of all three to make it super thick as well as a huge portion. This is what I take to work to microwave and is big enough to fend away hunger.

I also add a mixed pepper blend, sea salt and a dash of horseradish or wasabi or tabasco to make sure its spiced. Other spices depending on my mood would be rosemary, thyme, oregano, basil etc... mexican spices... indian spices... asian spices. The entire flavor changes depending on what you put in.

There is a jar of dill pickles in the work fridge if I get desperate.

SNACK>
Ideal Protein Bar. I have one every day and do not understand clinics which restrict them. I wouldnt have been able to stay on the diet if I wasnt able to indulge in these and look forward to them.

DINNER
this is when I make my meats. This changes daily but almost always includes a big salad.

My biggest advice to someone who is very overweight and just starting the diet would be to get a clinic which lets you take individual packets to get you started and find what you like best. If you have to cheat at the beginning... cheat with an extra packet rather than off program. I started the first month at 5 IP products a day (1 restricted) and lost weight super fast.

I would also stress that if you only buy 3 boxes, do experiment with the soups to do the thick version in the blender with roasted veggies, or adding 2 egg whites (no water) + veggies to make patties so that you arent just eating the exact same meal every day or you will probably get sick of the diet and cheat.

Spices are your friend and lifesaver. Filling 1.5 litre pop bottles with cold herbal tea and keepign them in the fridge and DRINKING instead of eating when you are hungry also saved me. What my body thought was hunger was thirst to rid the toxins.

Hope that helps.

Last edited by FinnSteven; 02-17-2012 at 02:25 PM.
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