This might help for Thanksgiving meals :)
My friend sent this to me, figured I would share it with everyone.
Symmetry Chiropractic wishes you all a Happy Thanksgiving! Thanksgiving is a holiday that can be difficult for those of you on the Ideal Protein weightloss program or those who have completed the program. Here are some tips to help keep you successful on the program!
Break the cycle of feeling overstuffed and "lazy" the day after, start a Thanksgiving tradition for you and your family-go on a morning or afternoon hike, volunteer at a shelter serving those in need or do a bike ride near the beach or around Lake Merritt. Get out. Be active. Feel great the next day!
Remembering that Thanksgiving is about gathering with your friends and family and not just about eating more food. If Thanksgiving is a day that you would normally overindulge, keep in mind portion sizes and choice of foods. I know it isn't going to be easy, but please just take a few minutes before you sit down to think of all you've been through to achieve the progress you have.
If you do want to enjoy your favorite dish that auntie or mom are cooking, Keep in mind the "Spoonfull" tip. Eat all the turkey you want and a spoonfull of your favorites...
The Ideal Protein Recipe books are here!! The volume 2 and volume 3 books have recipes that will help you remain successfull and that are delicious! And...your family and guests will not even know you are serving an Ideal Protein legal dish!
Here are a few dishes to get you started:
Green Bean Casserole:
3 Packets IP Mushroom Soup
12 Oz. Veggie Broth (The water for the soup) 1 teaspoon Bragg Liquid Aminos
2 Containers of sliced mushrooms teaspoon ground black pepper
teaspoon Real Salt (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
Red Onion
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, and 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
Custard
2 Butterscotch IP Puddings
2 Vanilla IP Puddings
1 Egg White
Dash of Real Salt
Pumpkin Pie Spice & Nutmeg (To Taste)
Bake 20 minutes 350 Degrees / Chill
Filling: dissolve True Lime flavoring in water. Add a little Stevia or Splenda to taste. The taste should be sweet but tart. Add the contents of one Ideal Protein Vanilla pudding and mix well until smooth. No lumps. The consistency will be thicker than your normal pudding. Cover and refrigerate.
For the crust: pre-heat the oven at 350 degrees Fahrenheit. Mix the packet of Ideal Protein Maple Oatmeal with the egg white and water, just enough for a stiff but manageable dough to form. Lightly coat your muffin tins with non-stick spray. Moisten your hands(if you don't, the 'dough' will stick to your fingers) and form little balls using approximately 2 to 3 teaspoons of dough. Place one dough ball in each baking cup. Press dough down as thinly as possible across the bottom and the sides forming a little 'cup'(the dough will "poof" a little during baking). Bake for approximately 5 minutes or longer, if necessary. For crispy tart shells, remove them from the muffin tin and place them upside down on fop of the tin and bake for a few more minutes until golden brown. If the cup cake shells are too thick, don't bother, as they will be too hard. Cool on a wire rack. Take key lime filing out of the refrigerator and stir in the last packet of True Lime flavoring to give your filling an extra tangy Florida key lime bite.
For the meringue: beat two egg whites until stiff peaks form. Fill 'pastry' shells till not quite full. Garnish with a small dollop of meringue and a tiny slice of paper-thin slice of fresh lime.
Stuffing:
2 cups of your favorite vegetables chopped up in food processor
1 cup of diced mushrooms
3 egg whites
1 tsp Poultry Seasoning
1 tsp Redmonds 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.
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