hmm...there was no hostility intended.
Just suggestions & other ways to do things.
Any hostility is what was read into it.

Indeed :dizzy:

Adding another recipe to my fav cauliflower recipe

Cauliflower tortillas!
(Have I mentioned I LOVE tacos??? I have taco salad FREQUENTLY!)

Serves: 2-3
Time: 30 minutes
Ingredients:

• 1 medium head of cauliflower (all the flowerets)
• 3 eggs OR 4 egg whites
• ^ yup, that’s it!

Instructions:

1. Preheat oven to 375 degrees
2. Use a food processor, blender, or hand grater to grate the cauliflower into a crumb-like texture
3. Microwave the cauliflower for 5 minutes, stirring a little halfway through
4. [If you don’t want to use a microwave for Step 3] Move the grated cauliflower to a pan and add 1/4 cup of water. Cover the pan and steam over medium-high heat for about 8-10 minutes. Just make sure to stir half-way through to avoid the cauliflower from burning. Keep in mind that you will have a bit more water to squeeze out.
5. Place the now-cooked cauliflower in a kitchen towel, that is on top of a seive, on a bowl (wow, that was confusing.. look at the pictures below). Make sure to drain as much exces water as possible.. there is surprisingly A LOT of water in cauliflower
6. Mix the drained cauliflower and eggs until smooth
7. Place the mixture on a baking sheet into circles at about 1/4” thick.
8. Bake for 10 minutes. Flip. Bake for another 5-7 minutes. This is important to dry out the tortilla
9. Move the tortillas to cooling rack to cool, so the bottom does not become soggy

Sounds delish! Lov lov lov cauliflower! Sooo versitle!

Couple of great IP Recipes
 

So I just finished week one and weighed in with a 5 lb loss! Awesome. My fabulous coach read my food log and told me I should post a couple of my ideas. I'm very green at this, so if these are not new, I apologize.

Salted Carmel Chocolate Pudding
1 IP Milk or Dark Chocolate Pudding (I prefer the Dark)
2 tbsp Walden Farms Carmel Sauce
Sea Salt

Make the pudding per the listed instructions. Put the 2 tbsp of Carmel Sauce into a microwave safe dish and sprinkle desired amount of sea salt on top. Place in Microwave on high for 15-20 seconds, stir and drizzle over pudding. Enjoy.

IP Rotini
1 IP Rotini
1/2 cup Tri Colored Peppers Julienned
1 Medium Portobello Mushroom Cap
1 Cup Baby Spinach
1 tbsp No Sugar Added Tomato Sauce
1 clove minced garlic
1 1/2 tsp Olive Oil
Sea Salt and Ground Pepper to taste

Heat oven to 425. Clean mushroom cap and remove stem and gills. Brush both sides with Olive Oil and place stem side down on baking sheet. Roast for 20 minutes.

Prepare Rotini per instructions (I use 0/0/0 Organic Beef broth to add flavor)

While rotini is boiling and mushroom is roasting, sautee julienned peppers, and garlic in olive oil until desired softness. Add the spinach and sautee until wilted. Add the tomato sauce and prepared rotini and stir well.

Stack the rotini mixture on the mushroom cap and enjoy.

Hope you like these ideas! They were delicious!!!

Hmmm. May have to buy some rotini. I assume it would be a restricted? This recipe sounds great.

bump

Pork Tenderloin Lettuce "Tacos"
 

One of the things I struggle with is that I love to cook and it is a bit tough to flex my culinary muscles OP. BUT tonight I am so happy with awesome dinner made entirely from leftovers! It is 90+ degrees today, so this was a crunchy and delicious treat that took about 10 minutes.

Pork Tenderloin Lettuce "Tacos"

6 oz. leftover pork tenderloin - see below for rub recipe
1 C shredded cabbage (with a little vinegar)
3/4 C mixed bell peppers
1 large green onion (sliced)
6 leaves bib lettuce

1. Cut the peppers and pork into similar sized strips
2. Sautee the peppers with IP-approved spray until slightly softened
3. Add the pork and then the green onion
4. Set up a plate with the lettuce leaves and shredded cabbage
5. Make your lettuce wraps

The Perfect Rub
2 Tbsp salt (I use a little less)
2 Tbsp paprika
1 1/2 Tbsp cumin
1 Tbsp dried oregano
2 tsp onion powder
1 tsp garlic powder
1 tsp ground black pepper
1/2 tsp allspice
1/2 tsp cinnamon

Combine all ingredients and store in a sealed container.

Rumchata - IP Vanilla Drink
 

I love horchata (Mexican rice water with cinnamon), and I like rum, so Rumchata is a delicious and boozy treat. Here is an IP friendly cocktail.

IP RumChata
1 packet IP Vanilla Drink
7 oz cold water
1-2 drops rum extract
Cinnamon to taste (I use a big pinch)

Put all in your shaker, shake away and serve over ice.
You can also blend with ice if you want to get fancy.

If you are a horchata purist, just leave out the extract.

IP Friendly Spinach Pesto Recipe
 

1/2 bag of washed baby spinach
2 packages of fresh basil leaves - take off big stems.
3-4 cloves of garlic
salt & pepper to taste
olive or grape seed oil

Preparations:
1. Add 1/2 bag of spinach and basil leaves to a blender.
2. Add whole cloves of garlic to blender.
3. Add salt and pepper to taste.
4. Add 2 tbsp of oil to blender and then start to blend. Drizzzle oil through the lid hole until you get a evenly blended solution.

Place your pesto in a air-tight container and drizzle a little bit of oil over your pesto in the container so it doesn't turn brown. Refrigerate.

Spinach Pesto Crackers using IP Potatoes
 

See Spinach Pesto Recipe above...

Ingredients:
1 Tbsp Spinach Pesto
3 Tbsp water
1 pkg IP Potatoes
salt and pepper to taste
finely chopped green onion x1
red pepper flakes (optional)
dried chives (optional)
chipotle hot sauce (optional)

Instructions:
1. Combine all of your ingredients listed above in a bowl.
2. Spray a parchment paper lined cookie sheet with olive oil spray or Pam.
3. Pile your "dough" in the center of your parchment paper and fold the sheet of paper in half.
4. Press the "dough" out so it's very thin and flat. Peel back your paper to uncover your thin, thin dough.

OVEN TEMP: 350 degrees
COOKING TIME: 15 mins.

5. Cook for 15 minutes and remove from the oven.
6. Cut them into 1 inch squares and place them back into the oven on the parchment again until you achieve your desired "dryness". This time depends on the thickness of your crackers. Anywhere from 2-10 minutes in the oven.

These are super yummy and make a great addition to a work lunch. They store nicely in baggies for the next day if needed.
Try using them as "croutons" in a salad! :^:

I try to open this link but doesn't work how do I find your pinterest?

thecircleguru Both the pesta & cracker recipes sound DELICIOUS! I'm going to need to take a day off from work and spend a day cooking/baking :) can't wait

Mock Frappe
 

Ok I have a sugar need. So I took cold Hazel Nut Coffee, abt 15 ice cubes, 1 packet sweetner, vanilla and 1 tbs WF chocolate Sauce and a 1tbs skim milk all in my handy blender and viola I have an kick butt wanna-be-mock-hazelnut-mocha frappe. I did not use a packet ( I normally use a pudding one) and I am in HEAVEN this will kick that need to munch out the door

Stole this from someone's blog on pintrest - thought I would share it to help all us canucks with our thanksgiving supper

bet the butterscotch pudding would taste good with it too!


Pumpkin Meringue

Crust
1 Ideal Protein Plain Crepe mix
1 tsp Pumpkin Pie seasoning
2 oz.’s water

Pudding Filling
1 Ideal Protein Vanilla pudding
1 egg
2 tsps. olive oil
1 tsp vanilla extract
1 tsp Pumpkin Pie spice
½ tsp Nutmeg
½ tsp cinnamon
2 tblsp. Splenda or Stevia

Meringue
1 egg white
3 tblsp. Splenda or Stevia
1/8 tsp cream of tarter
1 tsp vanilla extract

Heat oven to 425 degrees. In your shaker mix Crust ingredients. With Olive oil spray, coat 8-9” diameter skillet and pour mixture in. Cook o on medium heat until the crepe has reached a soft pliable texture. You do not want the crepe to be crispy. In 4-5 inch glass pie pan (These can be picked up at most dollar stores) place the crepe in and shape it like a pie crust. Next mix Pudding ingredients in your shaker and pour into crust. Bake at 425 degrees for 9 minutes. While your filling is baking, place meringue ingredients in a bowl and mix until it forms peaks. By varying the amount of sweetener you control how hard or soft the final meringue will be. Remove filling and crust from oven and spread meringue on while hot. Reduce oven temperature to 325 degrees and bake for 9 minutes. Meringue should be stiff and have golden brown coloring on peaks. Let cool and chill before serving.

*For an extra added treat, drizzle Walden Farms Caramel Syrup on Meringue