this was so delicious!!!!!! paired with 2 cups sautéed cabbage!
Sauteed Shrimp With Coconut Oil, Ginger and Coriander
Ingredients
1 tablespoon coconut oil
6 green onions, white parts thinly sliced green parts sliced and reserved
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1/2 teaspoon ground coriander
12 large shrimp, shelled
1/2 teaspoon kosher salt
1 teaspoon fresh lemon juice
zest of 1/2 lemon
1/2 teaspoon fresh ground black pepper
lemon wedge, for serving
Directions
Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
Add coriander and cook an additional 30 seconds.
Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice, lemon zest and pepper.
Serve with lemon wedges.
Last edited by rainbowsmiles; 01-05-2015 at 09:50 PM.
love the new recipe. Sorry your back on reboot, but so selfishly glad.... Your recipes got me thru the first few months on plan....your such an inspiration with your cooking. Thanks!
this is very light and refreshing!
click on photo for a larger view
Cauliflower Tabbouleh for One
1/2 cup cauliflower (finely grated...i do this in a cheese grater)
2 tbsp parsley
2 tbsp mint leaves
2 tsp greek seasoning
zest AND juice of 1 large lemon (about 3 tbsp)
1 tbsp apple cider vinegar
2 tbsp coconut oil
1 green onion top cut into 1/4 inch pieces
6 red and orange cherry tomatoes, halved
1/2 cup cucumber, peeled and chopped
1 red onion slice, diced into bite size pieces
.25 cup colored red pepper slices
salt and pepper to taste
Instructions
grate the cauliflower in small bits and add to bowl,
make the dressing...and use ONLY 3 tbsp (about half the dressing recipe....save the other half for another day)
in a small bowl, whisk...the coconut oil, lemon juice, apple cider vinegar,
Add salt, pepper, parsley, mint, greek seasoning to the dressing
mix cauliflower and dressign together.... Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
Serve chilled or at room temperature. Store covered in the fridge for up to one week.
Last edited by rainbowsmiles; 01-11-2015 at 03:47 PM.
thanks to those who have posted recipes!! i have been in IP since September, my husband since jan 2014. he has lost 100 lbs! I am 12 lbs from my ideal weight. Have not been this light since I got married - amazing diet. And I feel so energetic on it. I love the creative ideas and wish everyone the best as they continue on the diet!
nanlee2
Shrimp and Potato Puffs with Lemon Ginger Dipping Sauce OOOOOOOOoooooo so delicious!!
these reheat perfectly in the microwave for 30-45 seconds
and make a perfect packable lunch!
GREAT for entertaining...like the Super Bowl! Parties, Gatherings!!
IDEAL PROTEIN CALCULATIONS:
Counts as
1 unrestricted packet, 2 cups vegetables, 1 egg, 2 ounces daily protein
WHAT YOU NEED:
1 Packet Ideal Protein Potato Puree
1 Large Egg (lightly beaten)
2 ounces Shrimp
2 Cups Grated Raw Cauliflower
1 TBSP Dried Onion
1 TBSP Chives
1 TBSP Ginger in the Tube (or fresh ginger)
1 TBSP Pimentos
3-4 fresh Basil Leaves, thinly chopped
Hot Sauce to taste
Salt and Pepper to taste
Zest of 1 Lemon
With a hand grater, I grated 2 cups cauliflower into a DRY pan to saute until lightly browned.
I added the dried onion and lemon zest as it was cooking.
This only takes a few minutes. Just stir it around to brown.
Add the cooked cauliflower to a large bowl
add the shrimp to the hot pan to heat...
i used pre-cooked frozen shrimp that i just thawed slightly under
cold running water, diced and heated in the pan. then i gave it a few pulses in the magic bullet to mince the shrimp
add the rest of the ingredients.
MIX gently but well, and roll into 12 small balls
almost the size of a golf ball, but just under.
Place on non stick parchment paper or silpat
i place my silpat on top of a cooling rack
so that heat can easily get under the bottom
this helps make them crispy on the bottom
BAKE 425 for 15-17 Minutes until lightly browned
While they are baking....make the dipping sauce
Dollop of Homemade or Walden Farms Mayo
2 tsp Ginger from the tube
Juice from the Lemon to make a thin dressing dipping sauce
GARNISH with Lemon Zest!
I paired mine with 1 cup lettuce greens
also drizzled with the dipping sauce
WANNABITE??
Last edited by rainbowsmiles; 01-31-2015 at 02:24 PM.
i love coconut and i love chocolate....so i came up with these delicious cupcakes!!
they did not deflate like so many other cupcake recipes
they were soft and moist like a cross between a brownie and a piece of cake!
dh loved these so much he ate half of them!!
makes 10 mini cupcakes!!
Counts as 1 restricted and 1 egg serving
i did not use enough tofu to really count as a protein
WHAT YOU WILL NEED:
1 Packet Proti-Diet Chocolate Cake Mix (from Nashua Nutrition)
1 Large Egg
1 tsp coconut oil
1/4 tsp baking powder
dash salt
1/4 cup water
1 tsp torani sugar free chocolate syrup
MIX all of the above (will be a little runny)
in a small dish and spoon into mini cupcake pan
that has been sprayed with non stick spray
(i used coconut nonstick spray)
THAi CURRiED PORK PATTiES with SWEET RED CURRY COCONUT SAUCE
what to do with leftover pork loin cooked in crock pot??
make thai curried pork patties!!
so yummy!!
so i had about 12 ounces of leftover pork loin that i cooked
in the slow cooker...with just some salt and pepper. i decided
to grind it up to make pork patties!!
this makes 6 patties....3 patties per serving!!
3 patties = 6 ounces lean mean and 1/2 egg
add the cooked pork into the grinder and grind into a bowl
it will be light and fluffy!
i added these seasonings:
1 tbsp chives
1 tbsp red curry powder
1 tbsp dried minced onion
1 tbsp ginger from the tube
but you could add your own favorite flavors!!
mix seasoning in well with a fork or like i do...with my fingers!
make a well in the middle and add 1 beaten egg
mix well and form into 6 patties....and pan sear with non-stick coconut spray
and a little coconut oil
this is what i used
these are so YUMMY!
but the yummy doesn't stop there...
make your dipping sauce
i used:
1 tbsp homemade mayo....but you can also use wf mayo
1 tsp red curry paste
1 tbsp sugar free coconut syrup to thin OOO MY WORD!!! SOOOO DELiCiOUS!
WANNABiTE??
ENJOY!!
Last edited by rainbowsmiles; 02-08-2015 at 07:26 PM.
O.M.GEE!!! These are so delicious and tastes so much like real apples!!
Baked Caramel Chayote Apples
so i saw someone (frawniemae) post about chayote apples...
and i immediately started looking for some sort of recipe online!
i found a few fried apple recipes...so decided to modify for IP
CHAYOTE
PEEK-A-BOO! (couldn't resist drawing a face!)
here is what i used!
3 chayote (lovely little green gems!)
zest AND juice of 1 lemon
4 packets stevia sweetener (but you could use your sweetener of choice)
1 tsp apple pie spice
1/2 tsp cinnamon
2 tbsp torani sugar free brown sugar cinnamon syrup
2 tbsp torani sugar free salted caramel syrup
from all that i read online, the chayote will release a foamy sticky
substance when peeled...so i wore some disposable gloves to peel
and i used a regular vegetable peeler.
these were very easy to peel.
after i peeled them i rinsed them under water and dried them off
then i cut them in half, and removed the center "seed" pit with a spoon
then i sliced them like apple slices
after i sliced them, since you can eat them raw, i decided to be brave and taste one!!
they are very good raw!
they have a faint taste of a cross between a pear and a cucumber!
crisp and crunchy! refreshing!
but since i am on a quest for "apples" i sliced them all
and stopped eating them!
three chayote peeled and sliced yielded 4 cups!
(perfect!!!......two 2 cup servings)
i placed a plate over top the measuring cup
and microwaved for 5 minutes
do NOT add water or anything....they will steam on their own
and release some juices
in the meantime....zest and juice 1 lemon
now, add the lemon zest, the lemon juice and the spices and the
sugar free syrups and give a gentle stir to evenly coat
put back into the microwave for 3-5 minutes more
or until the tenderness you choose
i did 3 mins and they still had a slight "crunch" to them
and that is how i liked them so i did not cook anymore
i read that cooking them too long, changed the texture to become
more liked cooked squash, so i left a little "apple" crispness to them.
this is how they came out!!
the smell is divine!! like an apple pie baking in the oven!
OOOO my goodness!! these are so yummy!
they taste like old fashioned potato cakes!!
WHAT I USED!
1/2 head of cauliflower, that made 2 cups florets
1 package QUEST Cheddar and Sour Cream Chips
1 tsp onion powder
2 tbsp chives
I took my cauliflower and cut off the florets,
placed them into a glass dish, with 1 inch water in the bottom
covered with a wet paper towel and
microwaved for 10 mins.
drain well and cool in colander
then i layered paper towels in another large bowl
poured in the cauliflower and pressed ALL the excess water out.
i took the packet of chips and made them into crumbs in the magic bullet
i added the crumbs and the spices and the cauliflower in a bowl
and pureed with an immersion blender stick
i made 8 patties, and placed them on parchment paper
and put them into the fridge for an hour to set
then i pan "fried" them in 1 tbsp olive oil and made sure i sprayed the pan with non-stick cooking spray too.
makes 8 patties....
all 8 equals 2 cups vegetables and 1 unrestricted alternative food
love the new recipe. Sorry your back on reboot, but so selfishly glad.... Your recipes got me thru the first few months on plan....your such an inspiration with your cooking. Thanks! 
the smell is divine!! 
