[Delgen]

Hi I-Peeps!

First of all, Prayers going out to everyone in the south. Keep strong and keep in touch when you can

I just started phase 2, and really need ideas for lunch. It is so easy in phase one to just do up a shake, or eat a bar.

Now I need to pack a real lunch for work every day. But I need some ideas.

Today I got up early and cooked up some mushrooms and spinach, and added 6 oz of cooked ground turkey. Added some Raspberry syrup (sugar free), and it is pretty good.

I thought I might try some tofu too.

Any ideas?

[LizRR]

Sweet fauxtato pie!

[Delgen]

Originally Posted by LizRR

Sweet fauxtato pie!

What kind of protien? Tofu? Eggs?

[Momto2cs]

I often replaced breakfast and left lunch the same. I like eggs enough, so omlettes for breakfast so I could keep my easy soup lunch!

[Delgen]

Originally Posted by Momto2cs

I often replaced breakfast and left lunch the same. I like eggs enough, so omlettes for breakfast so I could keep my easy soup lunch!

I like that idea!

[LizRR]

Originally Posted by Delgen

What kind of protien? Tofu? Eggs?

Eggs - I also have the recipe in my 'Fun With Veggie Purees' thread:
http://www.3fatchicks.com/forum/idea...-purees-6.html

Here's how I made mine last night - it turned out really good, custardy/cheesecakey.

1. Wrapped my rutabaga in foil & baked in the oven at 350 for ~1.5 hours (I think your slow cooker method would be similar), I really think this brings out the 'sweetness' more than boiling, roasting, or sauteeing.
2. Mash baked Rutabaga with 1/2cup unsweetened Almond Milk (optional - adds 15 calories, 1g fat/0.5g carb/0.5g protein), 1/2 tsp Almond Extract, 1/2 tsp Pumpkin Pie Spice, 2 tbsp WF Pancake Syrup (to taste).
3. Beat *2 Eggs + 4 oz Egg Whites + 1/2 packet Knox Gelatin - fold into Rutabaga mash in Pyrex.
4. Bake at 350 ~35 minutes-45 minutes until custard is set.

*I saw the 6/2/2012 new Phase 1 Sheet changed the protein from 2 eggs + 2 egg whites to 4 eggs + 2 egg whites - so you can adjust the eggs as you see fit.

[LizRR]

Oh, and I have a boring Phase 2/Phase 3 lunch - I still make my puree on Sunday, pack in my pyrex - and buy a chicken breast at the work caf and toss it all together.

Another idea would be to make a 'breakfast casserole' with your chopped veggies and eggs (a savory take on sweet fauxtato pie). Really, any dinner at Phase 1 can be moved to lunch at Phase 2.

What about a puree of 2 cups Cucumber, Lemon/Lime Juice, Sweetener, Silken Tofu, with 1/2 packet unflavored Gelatin (a take on my favorite new sorbet), maybe add in a packet of True Lemon. You can blend them all together & let it set in the fridge. Hmm...I think I'll try that for tomorrow - I got some silken tofu for my Phase 3 breakfast protein (Quinoa Pudding) - gotta update the puree thread!

[Delgen]

Originally Posted by LizRR

Eggs - I also have the recipe in my 'Fun With Veggie Purees' thread:
http://www.3fatchicks.com/forum/idea...-purees-6.html

Here's how I made mine last night - it turned out really good, custardy/cheesecakey.

1. Wrapped my rutabaga in foil & baked in the oven at 350 for ~1.5 hours (I think your slow cooker method would be similar), I really think this brings out the 'sweetness' more than boiling, roasting, or sauteeing.
2. Mash baked Rutabaga with 1/2cup unsweetened Almond Milk (optional - adds 15 calories, 1g fat/0.5g carb/0.5g protein), 1/2 tsp Almond Extract, 1/2 tsp Pumpkin Pie Spice, 2 tbsp WF Pancake Syrup (to taste).
3. Beat *2 Eggs + 4 oz Egg Whites + 1/2 packet Knox Gelatin - fold into Rutabaga mash in Pyrex.
4. Bake at 350 ~35 minutes-45 minutes until custard is set.

*I saw the 6/2/2012 new Phase 1 Sheet changed the protein from 2 eggs + 2 egg whites to 4 eggs + 2 egg whites - so you can adjust the eggs as you see fit.

Yum!

So I have no rutabagas at the moment, si here is what I did:

Shredded zucchini to make 8 cups.
Added 8 eggs and 4 egg whites..beaten
Added 6 pkts stevia
2 teaspoons pumpkin pie spice.

Bake at 350 til done..about 30 minutes.

zucchini frittata!

Thanks for the inspiration

[Delgen]

Originally Posted by LizRR

What about a puree of 2 cups Cucumber, Lemon/Lime Juice, Sweetener, Silken Tofu, with 1/2 packet unflavored Gelatin (a take on my favorite new sorbet), maybe add in a packet of True Lemon. You can blend them all together & let it set in the fridge. Hmm...I think I'll try that for tomorrow - I got some silken tofu for my Phase 3 breakfast protein (Quinoa Pudding) - gotta update the puree thread!

Love this idea, and this is what I did:

It's Not Easy Being Green Mousse

In food processor:
Puree 2 cups spinach and 2 cups cooked rhubarb
Add:
16 oz Silk Tofu
2 Tbs Lemon juice
1 Tbs raspberry syrup (sugar free)
6 pkts Stevia (or sweeten to taste)
1 pkt Knox gelatine

Pour into two containers (like Rubbermade, or a cute jello mold)
Chill until firm.

This makes two servings.

I will use this for phase 2 lunches.