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Bump...these recipes are especially useful now that Christmas is right around the corner!
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bump!
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Fresh Salsa
Ingredients
2 jars Roasted Red Bell Peppers 1 bunch Cilantro 3 seeded Jalapenos (change your peppers to heat/taste) 3 seeded Serranos 4 cloves Garlic Salt & Pepper to taste Directions 1. Throw everything into a blender and let 'er rip! Notes: * This is a modifications from my pre-IP salsa recipe (the only change is instead of bell peppers and S&P I used 3 8-oz cans of tomato sauce) * If you lightly coat your hands with oil it helps shield your skin from the jalapeno heat - some folks wear gloves when handling peppers. |
Bump!!! Trying some of Liz's purées today!!!
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I am in love with the roasted brocoli & garlic puree. I have been adding it the proti diet brocoli soup.. OMG, delish and filling.
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Bump
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Bumping up for all the newbies.
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This is awesome! Thankyooouu
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Bump
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I am so excited to see all these suggestions. I have a new Vitamix and am so glad to see ways I can help make my Ideal Protein Life more enjoyable. Thank you. Thank you.
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This is fabulous, thank you! I will likely be doing weight loss surgery for my diabetes, and there is a long time that I can only eat purees. I can add some Unjury flavored protein to these.
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Rhubarb+Wild Berry Yogurt Drink=Heaven!
Okay, so I had some leftover cooked rhubarb that I decided was just too sour to eat, even though I'd sweetened it with Splenda. I've always thought the Wild Berry Yogurt drink was too sweet so I thought, why not put them together? It was delicious, sweet/tart, and thick! It's also a great way to get in 2 cups of vegetables. It would probably be really good as a soft-frozen yogurt. Here's the recipe: 2 c frozen rhubarb chunks 1 IP Wild Berry Yogurt Drink mix 4-6 oz of water (depending on how thick you want it) Splenda or other approved sweetener to taste Blend with emersion or regular blender Enjoy! Karen |
Anyone wanting to make some broccoli/garlic puree, Costco has 3 pound bags of broccoli crowns (very little stem) for $3.50. Making mine now.
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Something I tried last night:
Browned 2 minute steaks and put in 9x9 pan. Sprinkled with some sliced mushrooms, covered with Mushroom/Garlic Puree to which I added some IP Potato Puree then baked at 350 for 40 minutes. Very tasty. |
Made the best Puree for soup!
in a pot fill half of it with water, and add some sea salt. Add: a full stolk of kale, chop it in half if you need to A full head of cauliflower chopped a full head of broccoli chopped let it boil until fully cooked and let it cool down for a few hours Once cooled down: Fill the magic bullet cup with the veggies, add a tbs of EVOO and 4 tbs of the water in the pot. (you will need to do this a few times, as there are lots of veggies to puree) I use it for my Protidiet Cream of Chicken Soup. As it is my favourite soup. If you want to make stuffed chicken breast, you could use this puree as well for the filling. There is more than enough for you to freeze. And I also freeze the broth since it also has lots of nutrients and use it to make an OP soup as well. Enjoy :) |
Bumping it up so it's easier to find! Thanks for sharing!!
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I am going to start the diet in about a week when I get all my supplements, doing alternative. This forum has got me so excited. Thank you all for this information. The time and effort is so appreciated. Hats off to you all who have met your goal and for those of us who are beginning or continuing, keep it up, don't give up!
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I'm so excited to try these!!
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Hello, Thank you for introducing me to my new best friend!!!! Bless you! |
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Thank you all for this thread I just made my first WW "Asian" zero point soup and puree'd some in my new Nutribullet. It was amazing! This will make packets much better and more flavorful. I was having trouble getting all my veggies in, now I am probably over :)
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bump
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Wanted to let you all know - I love you guys already!
These veggie recipes rock and are a vegetarian's dream! Aside from the IP regime, I so strongly feel this is how we have been meant to be eating our entire lives. I mean, who wouldn't love these fresh, wholesome recipes? Even though I have been an organic food **** for many, many years, I have never really took the time to think so intensely about my meal preparation. And, truly, it is such a gift to do so now. How silly I haven't done this in the past as I have spent loads of money at Whole Foods and all for what? Kind of a waste as I clearly wasn't using the foods properly and staying stuck at a specific weight. Thank you all. I feel very blessed to be part of this and know it's a life changing experience. |
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It takes more work in the kitchen to eat healthy but it's worth it! |
Re: label reading. Where is a source to find recommended daily intakes for the IP program? My coach didn't give me any of that and I am flying blind when you guys discuss that stuff.
My coach also only quickly went over how to count carbs on a label - something about adding two things together? But it was Greek to me so I have already forgot how to do it. I read this entire Puree thread and am so stoked I can still use the Vitamix I bought in January. At first, I was a little sad thinking it would collect dust while on the IP regime. But now I can happily use it - yeah! :-) Today will be a fun day at Whole Foods. I feel more armed with information. Thank you all so much. |
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You really don't need to count if you just stick to the protocol. That is the beauty of being on IP. 2 non restricted, 1 restricted/day Eat from the select veggie list (except for twice/week from the occasional veggie list) 8 oz meat water, oil, salt, supplements We can SO EASILY overcomplicate/micromanage things that just don't need it! |
That's so wonderful to hear!
How do you use the Vitamix differently from the Magic Bullet? I can't believe I didn't buy the Vitamix sooner. That is the most amazing machine I have ever seen - it blows me away. Are there any threads devoted to using Vitamix IP recipes? Being a vegetarian, I might need to count things while I am figuring out whether some of the "meat" substitutes out there would work with the program or not. And, I'd also like to compare the IP vanilla pack with the Jay Robb egg white protein powder I love. |
This is getting kind of off-topic for this thread now.
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debbie downer :-(
just when I was starting to feel comfortable posting here and joining a supportive community. where else can i get questions answered then if not here? |
Daily chat,
The vegetarian threads you've already posted in. The community IS supportive (much more so when there is no name calling). Best way is to keep threads on topic :) Quote:
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Just made this! It is delish! Thanks, LizRR!:carrot: |
Follow-up question: How do you store the purée? How long will it keep in the fridge?
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Just finished my lunch today: broccoli and cheese soup with the asparagus puree mixed in.... i felt like i was in a gourmet chef's kitchen! Yum, yum, yum, it was sooo good!!! Thanks LizRR!
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When my bullet dies I'll go out and get a Vitamix!!! Sounds exciting! :)
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Bumping for newbies
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Just copied every recipe and put it into a document :)
My bf's dad is a diabetic and also has to watch his kidneys (ie. low sugar, low salt diet). All these purees sound perfect for him! May have to pass on these recipes. |
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