Originally Posted by Starshine72:
I noticed that too, but it looks to be easy to change to be IP legal. I'm going to try it. Thanks again!

You're welcome. You may have to play around with the measurements some because I really didn't follow a recipe either time I made it. I only wrote down the recipe (the best I could) after I made it. The first time I made it, I didn't use a whole head of cauliflower, and the 1 cup of broth was fine. The second time I made it I used the rest of the large head of cauliflower and needed two cups of broth. So, you might need to use a little more broth, spices, etc.

What does this count as tho, not enough protein to be the 8oz (2eggs and 2 egg whites) recommended amount and possibly enough cauliflower to be 2 cups?

Originally Posted by princessM928:
What does this count as tho, not enough protein to be the 8oz (2eggs and 2 egg whites) recommended amount and possibly enough cauliflower to be 2 cups?

the protein equivalent of 8oz protein is 4 eggs + 2 egg whites (there is an updated phase 1 sheet from May of this year in the Newbie thread, posted by Wuv who is a coach). You can have 2 egg whites per day as a "freebie". so I have just counted the cauliflower as 1 cup of my veggies for the day.

I use 3/4 cup cauli rice so I count as 1 cup veggie
It is 1 whole egg...approx 70 cal...I skip the shake and call it even
I use 1 egg white: freebie
Oil: I use canola oil for this...and count it as my days oil requirement

I then have 1 cup veggie for lunch with a shake and save 2 cups veggie for dinner. I steam those veggies as I have already used my daily oil.

Cheers
Jake

Originally Posted by Veroli:
What's the recipe For the clam chowder?

I discovered this recipe at 123recipe.com.

1 core of a fresh cauliflower
2 cups heavy cream
2 cups beef stock, bouillon or water
1 can (10 ounces) clams and broth
4 slices of crushed crispy bacon (optional)
1 tablespoon butter
1 tablespoon minced onion
1 sprig or 1/2 teaspoon minced parsley
Salt to taste
Add hot sauce (for a little extra kick)


1. Dice the cauliflower.
2. Heat the cream and stock together. Add the cauliflower.
3. Simmer uncovered for 10 minutes or until the cauliflower is the consistency of cooked potato.
4. Add the other ingredients and heat through.

If using a slowcooker, just put all ingredients in and let simmer for 90 minutes.

Originally Posted by Prim2012:
I discovered this recipe at 123recipe.com.

1 core of a fresh cauliflower
2 cups heavy cream
2 cups beef stock, bouillon or water
1 can (10 ounces) clams and broth
4 slices of crushed crispy bacon (optional)
1 tablespoon butter
1 tablespoon minced onion
1 sprig or 1/2 teaspoon minced parsley
Salt to taste
Add hot sauce (for a little extra kick)


1. Dice the cauliflower.
2. Heat the cream and stock together. Add the cauliflower.
3. Simmer uncovered for 10 minutes or until the cauliflower is the consistency of cooked potato.
4. Add the other ingredients and heat through.

If using a slowcooker, just put all ingredients in and let simmer for 90 minutes.

This unfortunately isn't an Ideal Protein compliant recipe - we can't have dairy of any kind (cream or butter) and bacon is not recommended. Ideal protein limits fats unlike Atkins, this recipe sounds more Atkins-friendly.

Could you eat these pancakes on Phase 1?

Originally Posted by ruckus123:
Could you eat these pancakes on Phase 1?

Yes! It's just veggie and eggs, nothing that's not allowed on phase 1. I count them as 1 cup veggie (1 cup cauliflower makes about 3/4 cup riced when I do it in my food processor) and 2oz protein.

I had the pancakes for dinner last night...OMG so good! Also had 2 whole eggs omelet with some veggies...it was breakfast for dinner! Awesome! These pancakes are my new favorite food!
Cheers
Jake

Originally Posted by mammoth357:
I had the pancakes for dinner last night...OMG so good! Also had 2 whole eggs omelet with some veggies...it was breakfast for dinner! Awesome! These pancakes are my new favorite food!
Cheers
Jake

They look awesome Jake!

Has anyone tried making this with the omelet IP packet?

Made them this morning with a little pumpkin pie spice. YUM!

Originally Posted by nobylspoon:
Has anyone tried making this with the omelet IP packet?

I use the omelette packet with some added vanilla and cinnamon to make "french toast" - just mix up with the recommended water, 1/2 tsp vanilla and cinnamon to taste. Cook in the frying pan until pretty firm, flip as one piece and cook the other side until nice and brown. With WF syrup, it's perfect!

I tried these yesterday. Thanks for the idea!

I found I'd like them better for breakfast (with sweet syrup) if I cooked the cauliflower first, which would change the consistency a bit.

However, I bet they'd be GREAT the consistency I made them if they were savory (garlic, onion powder, pepper, etc) @ lunch or dinner.

Thanks SO MUCH for another great way to make veggies more versatile :)

I also made Mock German Potato Salad on Friday. Yum to that, too!

edited: Just did them again for "brunch" after coffee/vanilla IP pudding for breakfast. I cooked the caulirice this time & liked them much better! In the spirit of the season, I used pumpkin pie spice, as well (and butter extract, instead of vanilla)

Sounds great Lisa! I just had them for breakfast...added in some pure almond extract along with vanilla and cin....just aawesome!
Think I will have them for lunch too!
Cheers
Jake