MiX'N' iN THE KiTCH'N.... Recipes from the Rainbow VOLUMN 2

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  • this was so delicious!!!!!! paired with 2 cups sautéed cabbage!

    Sauteed Shrimp With Coconut Oil, Ginger and Coriander


    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


    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.
  • 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!
  • Thank you so much.
  • Those look AMAZING!!!!
  • [quote=rainbowsmiles;5112851]this was so delicious!!!!!! paired with 2 cups sautéed cabbage!

    Sauteed Shrimp With Coconut Oil, Ginger and Coriander

    This sounds wonderful! I'm adding it to my recipe book.
  • 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


    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.
  • Rainbow - your photos always look so luscious! Like they belong in a food magazine!! Any aspirations in this direction?
  • appreciating all recipes
    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!
  • 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!!

    Counts as
    1 unrestricted packet, 2 cups vegetables, 1 egg, 2 ounces daily protein


    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


  • Mounds Coconut Tofu Cupcakes

    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


    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)

    2 tbsp silken tofu
    2 tsp torani sugar free coconut syrup

    MIX the tofu and syrup and stir well, it will look sorta like cottage cheese

    drop one little glob of tofu mixture into the center
    of each cupcake

    BAKE: 425 for about 15-17 minutes, depending on your own oven

    REMOVE from pan and let cool slightly on a cooling rack



    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


  • Baked Caramel Chayote "Apples" Soooo GOOD!
    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


    (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!


  • Chayote Cinnamon Apple Turnover

    Chayote Cinnamon "Apple" Turnover

    What I used

    the proti diet pizza dough only....no sauce, added into a bowl
    i added 2 tsp cinnamon, 2 packets stevia sweetener

    I diced up 1/4 cup my previously "baked chayote apples"

    i added 2 tbsp water to the pizza dough and stirred until it came together in a ball, then rolled it with my hand to form a better ball

    then i rolled it out between parchment paper

    i added my chopped chayote into the center and folded the sides together

    i crimped the edges with my fingers, you could also use a fork

    i brushed the top with some egg white

    then sprinkled it with cinnamon and stevia

    then i found the perfect dish!!! my new little "love me" oval plate!!
    after all we need to spoil ourselves once in awhile!

    i baked this delicious treat at 375 for 18 minutes!
    or watch until slightly golden brown




    OOOO my goodness!! these are so yummy!
    they taste like old fashioned potato cakes!!

    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

  • o.m. gee!!!! faux hash browns on IP!!


    i peeled the chayote and cut in half and removed the seeds

    then i grated the chayote with a box grater

    i placed them on a paper towel and squished as much liquid out as possible

    as you can see, a lot of liquid comes out!

    i added some dried onions and garlic salt

    add into a non-stick pan with some olive oil and saute

    spread out in the pan and cook until lightly brown

    i topped mine with 2 eggs and some chives!!

    O.M.G. i could not wait to dig in!!


    sorry i ate it ALL!!!