Truvia
 

Thanks Liz for the detailed info..I printed it out and will re-read it tomorrow..my brain cannot absorb the science behind the rationale at this late hour (2am!)....Ive been avoiding using any artificial sugars for now, but there might come a time when I want to use some in a recipe.

RE: veggie smoothies, I'll work on getting the spinach and liquid more pulverized before adding the IP pudding, Thanks again for you help.

Oh, Li-iz! Yoohoo!
 

I have a recipe request! I know it's not a puree, but I thought I would put it here, with all things "Liz-y."

Can I have your recipe/methodology for your beef fajitas, pretty please? And the grilled onions? Every time you write that one out on the daily eats thread, I get hungry.

Thanks and xoxo!

I get the beef fajitas at H-E-B Central Market, a TX grocery chain, vacuum sealed and ready to eat. Sorry no recipe there, i checked the label for sugar once and didnt see it, but they are sooooo good it always felt like a cheat to eat them. We always have them 1x/week. They are real skirt steak cuts and delish!

The green onions are easy, just cut off the bulb/root ends after a GOOD washing, spray with EVOO, sprinkle liberally with fajita seasoning (i live off Fiesta Spice Co Fajita Seasoning ) and grill ~2 minutes.

Great ideas, Liz! I lived on purees in my soup last winter. Haven't done as much over the summer, as I switched to spinach smoothies for lunch or fruit smoothies for a treat. It still amazes me how tasty you can make food, without tons of fat! Thanks for all your ideas !!! ;)

Sweet Fauxtato Pie
 

Ingredients:
2 cups Rutabaga
+2 Eggs + 2 Egg Whites
1/2 packet Knox Gelatin <--adds 12 calories, all from 3g protein (collagen)
2-4 tbsp Sweetener (Splenda/Stevia/WF Pancake Syrup/etc)
1/2 tsp Vanilla Extract
Optional: 1/2 cup unsweetened Almond Milk <--adds 15 calories, 1g fat/.5g carb/.5g protein

Directions:
1. Wrap Rutabaga in aluminum foil and bake in the oven at 375 degrees ~1.5 hours.
2. In mixing bowl, add Egg Whites only and sprinkle in Gelatin, allow to dissolve ~1 minute.
3. In blender/food processor, add cooked, peeled Rutabaga and optional Almond Milk (or water) - puree until VERY smooth ~2 minutes - allow to cool slightly.
4. In mixing bowl - add Rutabaga puree, Sweetener, Pumpkin Pie Spice, Vanilla, and Eggs to the Egg Whites & Gelatin - mix ingredients thoroughly. Taste and adjust Sweetener accordingly.
5. Pour mixture into ramekin and bake at 350 degrees for ~45 minutes, until custard is set (doesn't 'jiggle in the middle' when you shake it).
6. Remove from oven, allow to cool - additional chilling will help it set, in the fridge/freezer ~30 minutes.

*This was awesome - it turned into a great custard, dessert.
+The new Phase 1 Sheet dated 6/12/2012 now lists 4 Eggs + 2 Egg Whites as an appropriate 8oz protein replacement, so adjust accordingly: http://www.idealtogo.com/Library/Fase%201%20-%20ITG.pdf *This counts as your daily protein + 2c veggies
*Several methods to cook rutabaga, choose your favorite/most convenient: slow cooker, peeled/cubed/baked in the oven, peeled/cubed/boiled until tender, etc. Baking in the oven wrapped in foil ~1.5 hours @ 350 degrees or in the slow cooker will result in 'sweeter' rutabaga.
*Make sure your rutabaga puree is cooled slightly before adding to Eggs to prevent 'pre-cooking' (turning out egg chunks)

I love it all! If Rainbow doesn't marry you, I will!

Liz: Are you getting these recipes from places or just making them up? If you're just a good cook, maybe a cookbook should be in your future plans. These all sound great! Thanks for sharing!

(This from the girl who has burnt the zuchinni chips twice today....LOL... got any advice on THOSE babies??:^:)

Liz, what an outstanding idea for the pizza crusts...I don't have any soup packets anymore, but here's a reason to get some, THANK YOU for your WONDERFUL ideas...I appreciate it!! (I used to be able to mulitple quote but obviously I keep doing something wrong here...thanks to all for all your ideas and info... :):carrot:

:D ahem.....liz IS taken!!! :p

:rofl:

IP Dessert Pizza
 

Ingredients:
Crust:
IP Chocolate or Vanilla Drink Mix
1 Egg White
1 tsp Baking Powder
1 tbsp Coconut Oil
1 tsp Sweetener
1/2 tsp Vanilla Extract

Sauce:
Rhubarb Jam: http://www.3fatchicks.com/forum/4431623-post29.html

Toppings:
Zucchini
Lemon Juice
1/2 tsp Apple Pie Spice
1 tsp Sweetener
WF Caramel Sauce

Directions:
Make Crust:
1. Mix all crust ingredients together, spread thin on a cookie sheet lined with parchment paper and bake at 350 degrees ~30 minutes.

Make Topping:
1. While your crust is baking, thinly slice Zucchini (1/16" to 1/8") and place in microwave safe baking dish.
2. Microwave Zucchini in Lemon Juice ~2 minutes
2. Sprinkle with Apple Pie Spice and Sweetener
3. Bake along with your crust at 350 degrees ~15-30 minutes (longer cook time = more tender topping)

Assembly:
1. Spread Rhubarb Jam over your crust, top with Mock Zucchini Apples, drizzle with WF Caramel Sauce.

Lettuce Sorbet
 

1 head Iceburg Lettuce
2 Lemons - Juice & Zest
2 tbsp Sweetener (to taste)
1 tsp Fresh Basil
1 cup water
Optional: Egg White
Optional: 1 tsp Knox Unflavored Gelatin

1. Chop/Chiffonade the Basil.
2. On the stovetop, cook together Water, Basil, Lemon Juice, Lemon Zest, Sweetener, and optional Gelatin until completely dissolved, just before reaching a boiling point. Remove from heat and allow to cool.
3. Rinse and rough chop the Lettuce.
4. Put the Basil Syrup into a blender or food processor with the Lettuce and puree until smooth. Add optional Egg White. Blend once more to mix.
5. Pour in an ice cream maker or freeze in a tray and puree when solid.

*The optional gelatin and egg white turn it from a 'sorbet' into a creamier 'sherbert'
*Lettuce is "free" - so enjoy this one at will!

NSV I measured my veggies today for my puree and so now I have a better understanding of how much it makes and how much "a cup" looks like in my various plastic containers. I also ended up cleaning out a 'clutter drawer' with too many containers. Into the freezer they go!

BTW 16 cups of veggies (loosely chopped, not crammed) made 14 cups of puree when the water is added). I thought they would puree down to half -- which they would if it was just the veg I'm sure-- but using the soup broth water added the extra volume. Can't wait to add these purees to my Broc/cheese soup mixes. Mmmmm..... I find the soups too salty so adding the extra puree makes them just delish!

In Phase 1 I actually LOVED the soups, but only when I added in pureed veggies! I am just not a 'whole veggie' person - I guess it's just that creamy texture that I like more than anything. Roasted cauliflower florets in my soup = okay, I'll eat it. Roasted cauliflower puree in my soup = died and gone to heaven! I was seriously not a veggie person before IP - I think because I just don't like them raw, some folks though love the crunch & texture, everyone is different. I have found though that I LOVE them all roasted & most pureed - and ice creamed too!

Ice Cream vs. Sorbet vs. Sherbet vs. Granita
 

A quick tutorial on my favorite subject.

Granitas, Sorbets, & Sherbets are great ways to get in your pureed veggies - note that if you make a Sherbet you are adding in a few '0/0/0' extras of Egg Whites & Gelatin.

Ice Cream is a good way to get in your IP packet in the creamiest way possible. You can also add in veggies to make this a full IP meal and also add in Egg White & Gelatin additions to assist with the creamy texture.

Granita - Syrup base plus pureed base. No creaminess, similar texture to shaved ice. Can be made without an ice cream machine.

A basic Granita can be made with a syrup base made from 1 cup Water, Lemon or Lime juice, Sweetener, and any infusions you prefer (Basil, Mint, Vanilla, Lemon/Lime Zest etc). The pureed base can be Cucumber, Lettuce, Zucchini, Rhubarb, etc.

The basic way to make a Granita is to freeze it on shallow baking pans and scrape off the ice crystals with a fork for the classic 'Shaved Ice' texture.

Sorbet - Similar to granita, but whipped, which breaks up the ice crystals and makes the texture lighter than granita, made in an ice cream machine.

Sorbet is made the same as a basic Granita- a syrup base made from 1 cup Water, Lemon or Lime juice, Sweetener, and any preferred infusions (Basil, Mint, Vanilla, Lemon/Lime Zest etc). The same pureed base can be Cucumber, Lettuce, Zucchini, Rhubarb, etc.

The difference is that a Sorbet is 'whipped together', breaking up the ice crystals. You can make it without an ice cream machine by putting the mixture in the freezer & breaking up/vigorously mixing your sorbet every 30-45 minutes.

Sherbet - Similar to Sorbet, with a small amount of creamy additions to a syrup base, made in an ice cream machine.

Sherbet is made by adding additions to the Sorbet/Granita base, typically 1-2 Egg Whites and 1-2 tsp Gelatin to the syrup base made from 1 cup Water, Lemon or Lime juice, Sweetener, and any preferred infusions (Basil, Mint, Vanilla, Lemon/Lime Zest etc). The same pureed base can be Cucumber, Lettuce, Rhubarb, etc.

The additions add a 'creaminess' and remove the texture one more layer away from 'ice crystal'. Gelatin absorbs some of the free water in the ice cream mix and helps prevent the formation of large crystals. Eggs & Egg Whites are typical additions in traditional ice cream for the custard base.

Like a Sorbet, Sherbet is 'whipped together', breaking up the ice crystals. You can also make it without an ice cream machine by putting the mixture in the freezer & breaking up/vigorously mixing every 30-45 minutes.

Ice Cream - Instead of syrup base, 'creamy' base, made in an ice cream machine.

For IP - the 'creamy' base will be a Pudding, Drink Mix, or RTD, prepared with the appropriate amount of water that you would usually make it with. Additions of Egg Whites and Gelatin can also be made to help make the consistency creamier (see notes above for Sherbet). Also a pureed base can be added to round out "your meal" (Cucumber, Zucchini, Lettuce, Rhubarb, etc).

Notes:
*I have found pureed Cucumber to be an excellent base for 'Sherbet'/'Ice Cream'. I think the flesh just purees up to assist with a 'creamy' base. I would imagine Zucchini would be the same.
*I used Iceberg Lettuce and it came out good, seemed to be a better 'Granita'/'Sorbet' base - I am guessing since it liquefies down more in the blender this is why (no 'flesh' like with Cucumber or Zucchini). I imagine any of the leafy greens would be similar (Spinach, etc).
*Highly recommend the fresh Lemon/Lime juice! And making the syrup with the zest really kicks up the flavor!

Strawberry/Rhubarb Ice Cream
 

Ingredients:
Rhubarb Jam <--Note: the Jam recipe already has optional Gelatin
EAS Strawberry RTD
Optional: 1-2 Egg Whites

Directions:
1. Make Rhubarb Jam: http://www.3fatchicks.com/forum/4431623-post29.html
2. Add Rhubarb Jam, EAS Strawberry RTD, and optional Egg Whites to Ice Cream Machine for 45 minutes.
3. Eat.

Thanks for the information on the different types of dessert. I would never in a million years thought about trying lettuce in a dessert! I dont have an ice cream maker so if I try these I will have to "vigorously mix" every 30 - 45 mins :) very creative ideas, keep them coming!

Margarita Pudding
 

1 Cucumber
2 Limes, juice & zest
+2 Eggs + 2 Egg Whites
1/2 packet Unflavored Gelatin
2-4 tbsp Sweetener (to taste)

1. In blender, add Lime Juice & Egg Whites only, sprinkle in Gelatin and allow it to dissolve in liquid ~1 minute.
2 Meanwhile, cut Cucumbers in half lengthwise, deseed with a spoon, rough chop and place in blender along with Zest, Eggs, and Sweetener.
3. Blend together until smooth, adjust taste accordingly.
4. Bake at 350 degrees ~30 minutes, until custart 'sets'.
4. Allow to cool and let it set in the fridge ~1 hour-overnight.

*This counts as your 8 oz protein + 2 cups veggies
*This is a play on my favorite sherbet recipe: http://www.3fatchicks.com/forum/4433631-post52.html
+The new Phase 1 Sheet dated 6/12/2012 now lists 4 Eggs + 2 Egg Whites as an appropriate 8oz protein replacement, so adjust accordingly: http://www.idealtogo.com/Library/Fase%201%20-%20ITG.pdf

Which soup broth to use?
 

LizzRR - you rock. I'm vegetarian and i'm sick to the gills of veggies. This is a whole new way to incorporate them. Thanks!!

I had a question - which brand/where do you get your chicken/soup broth from?

It's the Free-Range Organic store brand from H-E-B Central Market, a Texas grocerer. Whole Foods may have a similar type. The Chicken Broth has 1 cup = 5 calories/1 g protein/0g carb/0g fat. Their veggie broth had ~5 calories from 1g carb, and their beef broth had ~10 calories from 1g fat.

Liz, thank you for sharing all of these!!!!! I'm just starting IP and 10 years ago I had gastric bypass surgery. Because of that, my coach recommended pureeing alot of my veggies. These are going to come in SO handy for me because I am SO not creative in the kitchen!! I can't wait to try them.

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I made 2 of Liz's purees on the weekend the Roasted Cauliflower, Celery, & Garlic Puree and the Roasted Broccoli & Garlic Puree. They are absolutely delicious and super easy to make!! Thanks for sharing!

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Mint Ice Cream
 

Ingredients:
IP Vanilla RTD (or Vanilla Pudding or Drink Mix prepared with 8oz water)
Spinach
1/2 tsp Peppermint Extract
2 tbsp Sweetener
Optional: 1/2 packet Knox Unflavored Gelatin <--adds ~12 calories, all from ~3g protein (collagen)
Optional: 2 Egg Whites <--adds ~32 calories, all from ~8g protein

Directions:
1. In blender, add Egg Whites and Vanilla RTD (or prepared pudding or drink mix) - sprinkle in Gelatin and allow to dissolve ~1 minute
2. Add Spinach, Peppermint, and Sweetener. Blend until the Spinach is fully pulverized. The color should be bright green and fresh! Taste and adjust accordingly.
3. Add mixture to your ice cream machine until desired consistency is reached.

*You can chop up and add some Chocolate Soy Puffs for Mint-Chocolate "Chip" Ice Cream
*Most coaches allow 2 Egg Whites/day "free", as all the calories come from protein and the Gelatin is another "0-calorie/0-fat/0-sugar" all-protein extra, the collagen is good for the skin!

Rutabaga Milkshake
 

Ingredients:
Rutabaga
IP Vanilla RTD (or Vanilla Pudding or Drink Mix prepared with 8oz water)
2 tbsp WF Pancake Syrup (Sweetener to taste)
1/2 tsp Pumpkin Pie Spice
1/2 tsp Vanilla Extract
Ice Cubes
Optional: 1/2 cup Unsweetened Vanilla Almond Milk <--adds 15 calories, 1g fat/.5g carb/.5g protein

Directions:
1. Pierce ~4-5 vent holes in Rutabaga with fork and wrap in aluminum foil and bake in the oven at 375 degrees ~1.5-2 hours. Remove from oven, allow to cool slightly and peel.
2. In blender - add cooked, peeled Rutabaga, Vanilla RTD (or prepared pudding or drink mix), Sweetener, Spices,
Vanilla, Ice, and optional Almond Milk (or water) and blend until thoroughly pulverized.

*I came up with this recipe when I used my 'Sweet Fauxtato Pie' leftovers to make a milkshake using an EAS Vanilla RTD + 1/2cup Unsweetened Almond Milk blended with Ice and it was DELICIOUS!
*I am in Phase 4 now, hence the addition of the optional extra of Almond Milk.

You have some great ideas here. I need to branch out beyond mashed cauliflower with curry powder in my chicken soup. I have been eating it most days since feb 2011!!
Thanks for the ideas!

I tried my first veggie purée with the blueberry/cranberry drink. I'm definitely going to be playing more with my blender! I said something to my DH about getting a dehydrator for veggies, and he said he had one in the basement - been there about 14 years - used once and is still in the box. Guess what I'm up to this weekend?!?

Liz,

I tried your cucumber margarita and it was incredible! I added a scoop of unflavored, low carb whey protein powder to it and it gave it a richer texture. I love your roasted veggie ideas, too. I've been using a lot of broccoli and cauliflower in cream of chicken soup (made with the same unflavored protein powder) for lunch. Keep the ideas coming!

Karen

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hey liz..have you tried making rutabega ice cream?

I made a rutabaga milkshake from sweet fauxtato pie leftovers, no reason you couldnt throw it in an ice cream machine. Both the pie and milkshake were AWESOME, i am actually baking a rutabaga now for a puree reserve to use in some recipes since i feel a sweet tooth sweep in. Gotta be prepared...
heres the milkshake recipe: http://www.3fatchicks.com/forum/4459921-post105.html

Bump!! Page 4 NOT acceptable for our Lizzy!

Thai Cilantro-Peanut Pesto
 

Ingredients
1 bunch Cilantro
1 clove Garlic, smashed and peeled
3/4-inch piece fresh Ginger, peeled
2 tsp EVOO
1 Lime, zest & juice
1 tsp No-Calorie Sweetener
1/4 cup WF Peanut Spread
2-4 tbsp Soy Sauce (to taste)
Inspiration Recipe: http://www.marthastewart.com/903187/...o-peanut-pesto

Directions
In a food processor, combine Cilantro, Garlic, Ginger, EVOO, Lime zest & juice, Sweetener, and Peanut Spread. Pulse until a coarse paste forms. Season with Soy Sauce and pulse to combine.

Lol...thanks mom hottie, reminded me to post up the pesto I have been rolling around with...

Liz, what do you put the Thai pesto on? I almost bought the WF peanut butter today because I have been craving pb but I didn't. I might have to now!

That Thai pesto is perfect - I had made my cucumber "lo mein" tonight and was thinking they might work as pad thai noodles! Your pesto would make a perfect sauce!

You can use it on miracle noodles, cuke or zuke noodles, or as a 'sauce' to toss just about any meat and veggies in.

I dont like the wf peanut spread on its own, nor most of the wf products in general, but they can make for some good sauce substitutions when doctored up.

Love the idea of pureeing veggies to make a sauce for evening meal protein! I'm always struggling with trying to figure out how to get the 4 cups veggies each day.

You are looking mighty fantastic, Liz. Great job on the loss!

Just had the lemon lettuce sorbet. Very tasty after my walk tonight and FREE! I just put it in the freezer and stirred it a couple of times.