SUPERBOWL SLIDERS

Its been far too long since we have posted a new recipe and this one is a winner! Super-satisfying and the smaller size makes it feel like cheating because you get to eat more than 1. The mushroom "bun" was a revelation... so delicious! You don't have to wait for the next big game to try this one.

 

Ingredients:
Portobello or Jumbo Mushrooms (pictured)
Ground Beef (or Turkey)
1 Red Bell Pepper, Chopped into very small pieces
Chopped Onion (optional)
Salt, Pepper, Red Pepper flakes
Lettuce
American Mustard (no sugar)
Tomatoes (Opional)


Directions:
1. Preheat oven to 210 C ( 410 degrees F).

2. Heat a large nonstick skillet over medium-high heat.

3. If using Portobello Mushrooms: Place Portobello caps on a small baking sheet with the rounded tops facing down and the "gill" side up. Spray with olive oil (or cooking spray).

If using Jumbo Mushrooms (shown in picture) Cut lengthwise to make a top and bottom "bun." If needed, cut off the bottom stem before cutting and be sure to cut high enough that you have a solid top and bottom. Its not hard and you can use two "tops" if your "bottoms" fall apart. They are delicious either way.

4. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off

5. While the mushrooms are roasting, combine meat with salt and pepper, chopped bell pepper, and crushed red pepper flakes. I also add chopped frozen onions to this, but its optional. (Some IP guidelines suggest not cooking onion at all. I find that as long as they dont carmelize, you are fine.)

Form meat into small patties that will fit on the size of the mushrooms you are using. Cook on a hot skillet til done.

6. When mushrooms are finished cooking, place them open-faced on the plate. If you have Carb-Free/Sugar-Free Ketchup, add to bottom "bun" and top with a lettuce leaf. Place burger on Mushroom, top with tomatoes if using. I add American mustard to the top "bun" then cover.

7. I served this with green beans (from a can! with olive oil and a multi-pepper mix) and salad. However, if I had the time, I would have served this with thinly sliced Turnip Fries. Yum.

This is really filling and you will LOVE the "bun".

Thanks to SaraBean from teh 3FatChicksOnADiet Forum for the inspiration.

 

Ideal Protein Waffles (any flavor)

Ingredients:
1 IP Pudding Packet (I used lemon and it was perfect.)
2 beaten egg whites
2 oz (50ml/ ¼ cup) of water
1 tsp of vanilla extract
Pinch of baking powder (1/8 tsp)
Pinch of nutmeg
Pinch of sea salt
1 Splenda, Truvia or other sweetener packet (optional)

Directions:
1. Pre-heat waffle iron.
2. Beat egg whites with a pinch of salt.
3. Except for the water, mix all other ingredients.
4. Add water a little at a time. The batter should not be runny at all...fairly thick.
UPDATE: I have found adding too much water may make the waffles too thin and be "just crust with air in the middle". So use just 2oz the first time you make this, then you can add a little more later if desired.
5. Spoon about 1/4 cup batter to each side of the waffle iron. This will puff up a lot, so be sure you dont have too much on or it will run off the sides. (If it does, just scoop out for another batch)
6. Cook for 3-5 min (depending on your iron.) Should make 3-4 normal size waffles, depending on how much water you added. Serve either plain with a spray of "I Can't Believe Its Not Butter" or with Walden Farms or other sugar-free/ low-no carb syrup. (I ate mine plain.)

Reminder. If waffle is “just crust and air” its not the way it should be.
1) Use the amount of water specified (2 oz... 50ml) 2) Make sure waffle iron is not too high 3) Use a smaller scoop then you think you need when adding the batter. It WILL puff up and spill over if you put too much on. 4) Let the batter set for about 5 min to allow time for the baking powder/soda to react Then you should be successful every time.

Recipe is from Ideal Protein - Lohja, Finland

It's that time of year again.

The time when our family and friends gather to eat, socialize, and enjoy one another’s company.  That’s right…Thanksgiving is just around the corner.  I’m sure you’re wondering how you are going to make it through this year while being able to maintain Phase 1 of the Ideal Protein diet.  Well my friends, I’ve heard it all over the last few weeks as this time of year has crept up on us.  However, as promised, I’m not going to send you off to family dinner without safe options of treats and dishes that you will be able to eat and enjoy.  My goal is to help provide you with some IP friendly menu options that will allow you to feel like you’re not missing out on the holiday experience.  So, I’ve done some digging around for different ideas and have made them my own.  Over the next few weeks, I will continue to provide you with recipes that you will be able to use throughout the next few months.  Of course these recipes can be altered to fit your taste. It’s all about Shaking it Up and making it your own.  Enjoy your holiday!

Wanting to have Pumpkin Pie just like everyone else?  This dessert is simple and sure to satisfy that craving, allowing you to have two servings of protein in one! 

 

Yours in Health,

Jenn

Cauliflower Stuffing

1 slice bacon, diced

1 leek, diced (white part only)

1 garlic clove, diced

½ head of cauliflower, florets sliced into ¼” thickness

1 tsp freshly chopped rosemary leaves

1 tsp sage leaves

1 heaping tablespoon of Ideal Protein Plain crepe mix

¼-1/2 cup low sodium chicken broth

Freshly ground pepper

In a large skillet, fry the bacon on medium heat until crisp, about 10 minutes.  Add diced leeks and garlic to the pan and sauté for 3 minutes with the bacon.  Add rosemary, sage and cauliflower.  Sauté for 2 minutes until the herbs are fragrant.  Add 1 heaping tablespoon of Plain Crepe mix, and ¼ Cup of broth.  Bring to a boil and simmer on medium heat for 5 minutes, stirring occasionally or until the cauliflower is tender but still a bit firm. Remove from heat and check for seasoning.  Add salt and ground black pepper as needed.  Serve hot. 

*Additional chopped mushrooms and celery are also great additions to this dish.  *2 oz.’s ground pork or sausage can be used in place of bacon.

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

Fall is here

It’s that time again…. the weather is cooling and leaves are turning.  With the change of the seasons, I always find that a warm drink soothes the soul.  Whether it’s a Latte, Chai, or just a simple steamer, there always seems to be a source of comfort that comes… no matter our preference for a good drink.  It’s sometimes difficult to find a replacement for a source of comfort that outlines and sometimes defines our routines.  Many of you have changed habits to improve your health.  With those changes, we often sacrifice comfort foods.  Mind you, that doesn’t mean it’s forever….you can do anything for a short period of time!  However, finding substitutes can be difficult.  I’m here to Shake it Up and offer a wonderful replacement that I have recently discovered.  A nice warm Chai is always a good way to start your day, especially with the new chill in the air.  Until now that has proven to be a challenge for some of you as we have eliminated certain foods from your diet.  It’s simple and will help you start your day off right… or bring your day to a nice relaxing close.  Enjoy my friends!

In the mood for a dessert but still need to get your veggies in? This fabulous treat can be served warm or chilled depending on your mood.  Again I come to you with another wonderful cauliflower recipe!  As I experiment daily to find different options and Shake it Up, this vegetable seems to exhibit amazing flexibility in texture and taste.  It seems as though the uses are endless!  Yet again…another amazing discovery has emerged!  It’s simple and takes less than 10 minutes to prepare.

 

Watch for new ideas and recipes coming up for the Holidays!  Have a happy fall!

 

Yours in Health,

Jenn

Harvest Chai

1 Ideal Protein Vanilla Pre-made drink

1 tsp cinnamon

1 tsp nutmeg                              

2 Cinnamon Tea bags

4 oz hot water

2 tblsp Walden Farms Caramel Syrup

Directions:

 Fill Ideal Protein shaker with 4 oz hot water.  Place two cinnamon tea bags in water and let steep for approximately 5 minutes.  Remove tea bags from shaker.  Add Walden Farms Caramel Syrup and spices to hot tea concentrate.  Stir until well mixed.  Add Ideal Protein Vanilla pre-made drink to tea mixture.   Stir until spices have dispersed evenly in mixture.  Place shaker in microwave for 1 minute 30 seconds or until desired temperature is reached. Remove from microwave and enjoy!