[Meadow Wheeler]

Originally Posted by evepet

..... when you're no longer irritated by having to frequently pee - day or night. Instead you consider it a 'fat flush blessing'.

I do that too! As I use the restroom I say thank you and GOODBYE!

[IPdivajen]

A few more to add:

When you burn your hand during your weekly rhubarb stewing.

When you pass random people on the street and the first thing that goes through your mind is 'I should tell them about Ideal Protein'

When you go away for the weekend and your cooler full of food and water is bigger than your suitcase (true story).

[dizzyjean]

Zoyaka-

You try to predict how much you can lose by the end of the month, then by the end of the week, then you divide by days. There's constant Math in your head.

HaHa, soo true. You all are fun to spend time with!

[Darralyn]

Hi,

I am such a mess on the computer; this is a test.

[Darralyn]

I just posted a new picture the one I had up before was at 200 lbs. I don't know how to add pictures and keep the old one up.

I am truly an IP addict just not a very computer savvy one.

[Dakin]

Darralyn, Love the new pic! Just wish is was a close up because you have such a beautiful smile and it's hard to see in this one. I can definitely see that you're smaller!!

[Sonyasbug]

Originally Posted by Danif

How do you make zuccini taste like baked apples????

I was wondering the same thing

[Chloe222]

Here you go! (Not sure who to credit the first 2 to, but thank you to whoever that is!)
1. I bake my zucchini with a little WF apple butter and cinnamon and nutmeg over it.


2. Dice and sautee a peeled zuchini with splenda, cinnamon, & nutmeg for an apple substitute. This weekend I baked it with 2 egg whites and the powder from the crispy cereal @ 350 for 20min, the last 5 min I topped with the crispy cereal bits and WF caramel sauce for a caramel apple crisp. Just what my sweet tooth needed!


From Finn Steven:

__________________
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.