ALTERNATIVE RECIPE: Using Proti Diet Chocolate Cake
 

Rainbow,
Did you make a single serving of the potato puree breadsticks?

I'm making them for lunch tomorrow and wanted to know what size Pyrex dish you used.

Thanks :D

yes single serve....5x7x1.5 volume 3 cups
hope that helps

I'm making double-batches in a 9x9, just so I don't have to cook so often.

Thank you!

Good idea. I only bought 1 packet of the puree though because I wasn't crazy about it when I tried it the first time.

If I like the breadsticks I'll definitely make multiple servings next time!

The breadsticks were amazing!

Susan, thanks for the recipe and Lisa, thanks for the advice!

I pulled out my huge Pyrex dish and plan to make 4 batches at once tomorrow!

For those that have tried, do the breadsticks store well if you make multiple batches?

I make 2 at once. One for "now" and one for tomorrow.
They store for that length of time.
From other experience: I also make IP potato/zucchini muffins and I make 4 batches at once. They store & I have one serving daily for 4 days at lunch.

These breadsticks have taken place of the muffins for a while. I've been having them with my asparagus mockamole (IP recipes #4). They'd be good occasionally with marinara, also. I'm not a tomato fan so I'm sticking with the mockamole. Might also try some cauliflower hummus, if I can re-find the recipe.

Thanks Lisa. I'm definitely going to have to try these sometime soon. They look delicious.

Making some kind of wrap or bread from the IP potato puree is my favorite way now to use the packet and to make a wrap or bread. I tried the mockamole recipe this weekend and it was great. I made it again to take to work with the potato bread - I changed up the spices and used chili/garlic/cumin.

Plan to try the potato rolls next week. Right now I am enjoying a rhubarb crisp. Yum.

I'm having garlic bread for lunch.

I slice my potato bread in half, spray with "I Can't Believe It's Not Butter" sprinkle on garlic powder and broil for 2 minutes.

Served with a side of roasted asparagus = delicious!

Picked mine up today! (have been using spring board cake pan bottom lol) Made the potato bread and it came out very fluffy and almost the full height of the dish.. Then within moments it shrank/collapsed lol So I couldn't cut it horizontally for a sandwich and teh other for sticks So I just cut it into 1/4s and made 2 buns for my burgers tonight YUM!! :carrot:

First off I would like to thank Rainbow for coming up with such creative and yummy recipes!! So far i've only tried the Chocolate Cake Truffles and they are delish! :T

Does anyone know of an IP Potato Puree alternative? I really want to try the flatbread, but i'm doing IP Alternatives. Any thoughts would be great, thanks!

RainbowSmiles:
Thank you so much for all of your incredible recipes. I wouldn't be where I am without your delicious creations!
The whoopie pies are calling my name! I just ordered the cake mix , and I'm looking forward to making them! So I have it straight, if i make just whoopie pies and no biscotti from that recipe , the entire thing yields one serving, restricted?
Am I right? It seems too good to be true Lol !!

Cinnamon Sweet Irish Rutabaga Bread Pudding with Maple Syrup Drizzle
 

OMG....you are my hero! :)

Raspberry Rhubarb Fool
 

Leave it to rainbow to make my recipe BETTER (and much more visually appealing!)

So happy to have you creating again, my dear.

aww thank you lisa!!

omg jenjen...are you a downton abbey fan too??
i just ordered that tea!!!!
http://www.republicoftea.com/downton...-tea/p/V20177/

i splurged and ordered me 2 cans for me getting back on IP!! after 5 months off. it is totally delish!!!

I'm a HUGE Downton fan, bordering on obsessed. Thank you so much for the link!!!

I'm sitting down with the google docs recipe book & planning my order form for next week! English Muffins are going to be made 2 times & I'm trying to decide if I want to make the Cheesecake recipe...don't have the cheesecake pudding option. Anyone make this recipe using butterscotch or a different flavored pudding mix?

So many thanks!!
 

OMGoodness!! I have spent DAYS pouring through this thread, and I cannot say enough thank yous!!

Firstly, to the INCREDIBLE!! Miss Rainbow!! Thank you so much!! You make me feel like I don't have to miss out on ANYTHING while on this diet! And that it really will be possible to eat this way for the rest of my life! Thank you, from the very very bottom of my heart!!

Huge thanks to Lisa for sharing these threads every single day in the daily chat threads! It makes it so easy to find, and I don't know that I would have had the patience to find it on my own.

And last, but by no means least, to Wingnut (Molly) thank you so much for taking the time to put all of these incredible recipes together, into a shared file for everyone to see and enjoy. The time and work you put in is decidedly appreciated.

And now... back to adding way too much to my Nashua Nutrition wish list, and figuring out where I'm going to store all the bits and bobs. And of course, going back through and drooling over all the lovely pictures. :drool:

:thanks::bravo:

this made my day!!!!!!!!!!!!!!!!!
thank you so much.

make sure you become a lifetime member to nashua for your 10% discount off every order!!

YOU CAN DO IT!!!

Nashua Nutrition Lifetime Member...Request it in the notes at checkout. It is a $30 charge, but you get 10% off...forever! :) Yay!

Mayo?
 

I am searching for Rainbow's mayonnaise recipe, but have been unsuccessful. Does anyone have any suggestions or know the recipe, by chance?

Page 1 of the first rainbow recipes mix'n in the kitch'n link that lisa posted in the daily chat's first post.

If you are doing a search and getting nothing, could be spelling. Try Rutabaga

rainbowsmiles..I'm new to IP (since Sep 12/14) and have just started going through all your wonderful, wonderful recipes. OMG!, you've really opened my eyes and broadened my horizons to the possibilities of foods with IP. For starters I'm going to make your mayo..can't wait to have that with egg or tuna salad. But was wondering if you have come up with a brilliant idea for tartar sauce? I've had fish once OP and we're having it again tonight, but I sure do miss my tartar sauce. I was wondering about maybe just adding some relish to your mayo. Do you think that will work? I'm asking you before I try it because I don't want to ruin it.

Thanx, Andi

http://www.3fatchicks.net/img/bar057...160/253.6/.png

Rainbow hasn't been around in a while.
But yes, if you look up how to make tarter sauce, you'll see it is basically mayo and relish. Personally, I'd probably use the WF Miracle Mayo but you could use homemade, as well.

I just chop up pickles to add to the mayo and put in lots of dried dillweed and pepper. You can add a dash of hot sauce too if you like - my hubby likes that for his 'tartar sauce.' And it's all IP ok.

Thanx Lisa. And that's a shame Rainbow isn't on much lately. I wonder how she's doing?

Andi

http://www.3fatchicks.net/img/bar057...160/253.6/.png

Thanx, sounds wonderful. I'll definitely try that. Hoping to have fish every weekend..as long as the cost allows it.

Andi

http://www.3fatchicks.net/img/bar057...160/253.6/.png

This page has changed the face of my diet! Thank you thank you!! Where is the mayo recipe?

The mayo recipe is on the first page, first recipe, on the Mixin' in the Kitchen thread. Which is found in the first "sticky" under recipes..in Vol 1.

Andi

http://www.3fatchicks.net/img/bar057...160/250.4/.png

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

https://farm8.staticflickr.com/7540/...a4926b4e67.jpg

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.

:carrot: 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.