I made this one last year. Mine didn't turn out quite as cute, but close!
The non-IP folks enjoyed the non-IP veggies and i still got my select veggies
That is AWESOME! I might try to recreate this for Thanksgiving.
I will be having some shrimp with cocktail sauce for appetizer. I will have a big salad,some white turkey meat, grilled asparagus and Brussels sprouts.
I will definitely have my MIL's sweet potatoes...just a little.
No pies for me, as in don't like them, but maybe a thin slice of Artuso's cheesecake.
I'm taking some caulimash to the dinner I attend to avoid the potatoes.
Also green beans and a veggie tray to share. This particular family dinner is a carb fest but I can steer clear if I have healthy options.
We'll have shrimp, too. I've learned it is fantastic with just some lemon
Last year I took a butterscotch pudding made with pumpkin pie spice to eat while everyone had dessert. This year I'm P4 so I'll take a crust-free, sugar-free low carb pumpkin dessert.
I'll still take my seltzer with Mio
DH and I will also have our own turkey this weekend.
Mashed rutabaga, salad, celery purée (gravy), and smoked turkey will be on our menu. DH may request more green beans. I still haven't gotten used to eating occasional veggies very often.
After consultation with my sister who is hosting, I changed up my menu a bit - I'm bringing the veggie tray which will include select veggies and mockamole along with the usual carrots, etc. I'm planning on salad, turkey and green beans (I haven't had green beans since I started IP so that will be a "special" for me) and decided on a brownie for dessert.
I also offered to set the table, arrange the flowers, etc., etc. I figure I'll stay busy doing things other than hanging out in the kitchen with the food. There's plenty of people cooking so they don't really need my help. If the weather's nice maybe take the kids outside for a game or something.
Leftovers worried me until I realized that the "snack monsters" I live with have stuff around all the time that doesn't bother me and the leftovers won't either. After all, it's just food and I am stronger than it is.
I'm taking some caulimash to the dinner I attend to avoid the potatoes.
Also green beans and a veggie tray to share. This particular family dinner is a carb fest but I can steer clear if I have healthy options.
We'll have shrimp, too. I've learned it is fantastic with just some lemon
Last year I took a butterscotch pudding made with pumpkin pie spice to eat while everyone had dessert. This year I'm P4 so I'll take a crust-free, sugar-free low carb pumpkin dessert.
I'll still take my seltzer with Mio
Great plans!
Hubby and I are both starting Phase two today. We are planning to take some shrimp cocktail with WF cocktail sauce and that beautiful turkey veggie tray you posted. That way, we have veggies and turkey. I am going to take a bar or something for dessert. Luckily, pumpkin pie does not tempt me, and neither does the devil's food cake my daughter is making.
Hubby also roasted a turkey for us to have at the house. With us both eating 8 oz at lunch and dinner, that bird won't last long!
If you have a Facebook page get onto the IP page and there are recipes posted with videos from the Chef for a Thanksgiving Menu. The dessert sounds amazing.
The menu includes:
Celery root salad flavored with basil
Two way turkey breast with veggies
Apple crumble with mango and ginger ice cream https://www.facebook.com/officialidealprotein
I'm roasting the turkey, will have big green and cabbage salad. I bought a few 'restricted' this week from IP, so will have one for dessert. DH bought a fruit cake for some reason, which is my fav dessert, was painful to watch. I asked DH to put it in the basement bridge, so is Hanukkah gelt, so is raspberry mousse cake. Dammit, i know better then this, but for some reason got upset. Tomorrow I will try to stay on ketosis but may go over 4 cups of veg and 8oz of turkey. just a bit. God help me !!
DEVILED EGGS
Hard Boiled Eggs – Cut in Half
Mix the yokes with Walden Farms – Mayo, Redmond’s Onion Salt and Mustard (To Taste).
Mix and spoon back into the egg halves.
Optional – Garnish with a sprinkle of Paprika
CRANBERRY RELISH
FYI - Cranberries are technically not Phase 1 approved but tis the season and can be used
for that special holiday “Day”.
Ingredients:
1 cup water
1 cup fresh whole cranberries
4 celery sticks chopped
½ cup chives chopped
½ cup chopped zucchini
6 mint leafs
1 tsp Orange zest
1 IP Raspberry Jello packet
3 tsp Walden Farms Raspberry Jelly
1 tsp Xylitol
Boil the cranberries in the 1 cup of water for about 5 min. Pour the water off into a cup
should be about 5 oz. of liquid and still warm. Put the IP Raspberry Jelly Packet into it
and mix well. Pour into a bowl and put in the ice box to setup.
Chop together cranberries, celery, chives, zucchini, mint leafs and orange zest chop in a
food processor or by hand. Mix in with Xylitol and Walden Farms Raspberry Jelly into the
Jelly mix cooling in the ice box add the cranberries and the vegetables and mix together.
Let cool in bowl and then serve with celery sticks or flax seed crackers.
STUFFING
Ingredients:
2 cups of your favorite vegetables chopped up in food processor
½ cup of diced mushrooms
3 egg whites
1 tsp Poultry Seasoning
1 tsp Redmond’s Real Salt and fresh ground black pepper to taste
8 – 16 oz water
1 -2 TBS Braggs
IP packets:
1 – Chicken Soup
1 – Oatmeal
Optional 1 – Sour Cream and Onion Soy Nuts
Optional Seasoning:
Rosemary, Basil, Thyme and/or Garlic
Prepare Oatmeal Biscuits (Page 69 – Volume 2 Ideal Protein Healthy Recipes):
Beat 1 egg white then stir the IP Oatmeal packet until mixed thoroughly. Add 2oz. water until batter is thin and spoon able – but not runny. You may want to add a tsp of poultry seasoning or other seasoning of your choice. Spoon batter onto a non-stick baking sheet and bake at 400 for about 10 min. or until golden brown. Once biscuits are cooled tear up and let dry out an hour or two.
In a mixing bowl put dried oatmeal biscuits, seasonings, chopped veggies, mushrooms and Braggs. (if desired, add your IP soy nuts) Mix and set aside. In your blender bottle or other mixer, mix 8 oz of water with your IP Chicken Soup mix well (more water maybe needed). Add two egg whites to soup mix. Mix well then pour over veggie/biscuit mix stir (should be a moist mixture) and then place in an olive oil sprayed casserole dish. Cook about 20 min at 350.
GREEN BEAN CASSEROLE
Ingredients:
3 Packets IP Mushroom Soup
12 Oz. Veggie Broth (The water for the soup) 1 ½ teaspoon Bragg Liquid Aminos
2 Containers of sliced mushrooms ¼ teaspoon ground black pepper
½ teaspoon RealSalt (Mix of Onion & Garlic)
3-5 cloves of garlic (minced)
1-2 teaspoons Olive Oil 8 cups cooked cut green beans 2 Packets of ground Sour Cream & Onion Soya Puffs
½ Red Onion
½ teaspoon Onion Powder
1 teaspoon Fresh or spice Dill
TIP: 2 bags (16 to 20 ounces) frozen green beans, 4 packages (9 ounces each) frozen green beans or about 3 pounds fresh green beans.
Slice Onion into rings and spread minced garlic, some salt, dill with olive oil over onions. Bake in oven for 15 minutes at 300 (just to soften them)
If using fresh green beans slightly steam for 3-5 minutes to soften.
Soup Mix - Stir the soup, veggie broth &/or water, Braggs, black pepper, beans, other spices, some mushroom slices – mix in blender.
In 3-quart casserole dish mix the green beans, mushrooms, 1 package of crushed IP Sour Cream & Onion Puffs and soup mix. Then top off with the rings of slightly cooked red onions and 1 package of crushed IP Sour Cream & Onion Puffs
Bake at 350°F for 30 minutes or until the bean mixture is hot and bubbling. Ready to serve. Optional – Mix before serving
IP SPICED CHAI TEA
8-12 Ounces Water
1 Bengal Spice Tea Bag
1 Cinnamon Stick (Optional)
1-4 Oz. IP Ready-Made Vanilla (To Flavor)
1-2 teaspoons WF Marshmallow Dip
Heat Water in tea kettle. Pour 8-12 ounces of heated water into cup with 1 Bengal Spice tea bag and cinnamon stick – steep for 2-4 minutes or, to desired strength. Remove tea bag. Stir in IP Ready-Made Vanilla – use cinnamon stick as stirring stick. Optional – Add 1-2 teaspoons of WF Marshmallow Dip
MASHED ‘POTATOES
1 head of fresh cauliflower
Onion powder
Garlic powder
REALSALT (Sea salt), to taste
½ - 1 packet of Ideal Protein Leek soup or Ideal Protein Chicken soup
Optional: Wasabi Powder (to taste – gives it a zing!)
Optional: 1-2 tsp. UDO’s Oil or Olive Oil
Steam (preferred) or boil the cauliflower until it is very, very soft. Drain the water (if boiled). Add the seasonings (be creative) and add ½ -1 packet of any of the soup mixes (to taste). Add UDO’s or Olive Oil and mash well - serve steaming hot
SAUCE / GRAVY
Pour 6.5 oz. (200 ml) of hot (not boiling) water into a bowl. Add one packet of Ideal Protein Chicken Soup or Leek Soup and mix with a mixer or hand mixer. Serve over vegetables and/or meat.
Add more or less water depending on how thick you prefer the sauce.
CUSTARD
2 Butterscotch IP Pudding
2 Vanilla IP Pudding
1 Egg white
Dash of RealSalt
Pumpkin Pie Spice + Nutmeg (To Taste)
Bake 20 minutes 350 Degrees / Chill
PUMPKIN TARTS
(Page 68 – Volume 2 Ideal Protein Healthy Recipes) – Use the Key Lime Tarts Recipe and substitute with pumpkin
OMG! I love the 'turkey' veggie tray. Thank you for sharing that. I'll have to try that at xmas. It sounds like everyone has some really great OP meal ideas for tomorrow. I plan to enjoy a large green salad with turkey. As we watch the Eagles spank the Cowboys I'll snack on some of the unlimited veggies and/or perhaps an IP snack.
