Quote:
Originally Posted by fitnhappy
Thanks canadjineh I had a caramel crunch bar this afternoon for my snack and it was delicious!
I was only told lettuce was unlimited �� Will have to look into what other veg are considered unlimited.
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Perhaps your coach is not in touch with Head Office - they need to keep up to date. Also you can get your own personal password for the free online Ideal Protein video site so they can send you a video a day that has all kinds of tips, recipes, study information, and there is an internal chat thread where you can ask a question and in a few days they will answer it on the chat thread. You NEED to get on that for more IP information & networking - it's what you are paying for!
Here's the list as of March 2015 - still the same these days:
DINNER PROTEIN – No frying or breading permitted / Weigh before cooking.
Fish: Anchovy, bass, catfish, cod, flounder, grouper, haddock, hake, halibut, mahi-mahi, monkfish, perch, pike, red
snapper, redfish, sea bass, shark, smelt, sole, swordfish, tilapia, tuna (red tuna once per week), trout, turbot, walleye,
whiting, salmon (wild salmon once per week).
Seafood: Clams, crab, crawfish, lobster, mussels, oysters, scallops, scampi, shrimp, squid.
Beef: Flank steak, ground beef (extra-lean), lean roast, round, rump steak, sirloin, tenderloin, tournedos.
Poultry: Chicken (skinless), 6 eggs (2-4 whole, remainder must be egg whites), fowl, quail, turkey, wild birds.
Pork: Lean ham, pork tenderloin.
Veal: Breast, cutlet, inside round scaloppini, rib, shank, shoulder, tenderloin.
Other: Bison, deer, elk, frog legs, kidney, lamb loin, liver, moose, ostrich, rabbit, plain tofu.
UNLIMITED RAW VEGETABLES/LETTUCE
Arugula, Bibb lettuce, Boston lettuce, celery, chicory lettuce, cucumber, endives, escarole lettuce, frisée lettuce, green
and red leaf lettuce, iceberg lettuce, mushroom, radicchio, radish, romaine lettuce, spinach and watercress lettuce.
SELECT VEGETABLES – 2 cups per meal – Measure before cooking
Alfalfa, asparagus, bamboo shoots, bean sprouts, bell peppers, broccoli, cabbage (all), cauliflower, celeriac, celery,
chayote, chicory, collards, cucumbers, dill pickles, fennel, Gai Lan (Chinese broccoli), green onions, jicama, kale,
kohlrabi, mushrooms, okra, onions (raw only), hot peppers, radish, rhubarb, sauerkraut, spinach, Swiss chard, turnip,
zucchini/yellow summer squash.
OCCASIONAL VEGETABLES – Maximum 4 cups per week – Measure before cooking
Beans (green and wax), Brussels sprouts, eggplant, heart of palm, rutabaga, snow peas, tomatillo, tomatoes (all).
SEASONINGS
Apple cider vinegar, fine herbs, fresh herbs (basil, bay leaves, cilantro, chervil, chives, dill, marjoram, mint, oregano,
parsley, rosemary, sage, savory, tarragon, thyme), garlic, ginger, lemon, lemongrass, hot mustard, hot sauce, soy sauce,
sorrel, spices (MSG free/no carbohydrates), tamari sauce (1 tablespoon), white vinegar.
RESTRICTED IP FOODS – You may choose only 1 restricted Ideal Protein food per day.
Liana