Strawberry Rhubarb Bars

Crust:

2 packets of Ideal Protein Maple Oatmeal

1 egg white

dash of salt

1 teas cinnamon

1/2 teas Stevia or Splenda

1 ½ Tablespoon olive oil

Mix ingredients of crust and press into a 8x8 pan that has been previously sprayed with non-stick cooking spray. Bake in the oven at 375 degrees for 7-10 mins. Let Cool.

Middle Layer:

1 ½ Cups of rhubarb (Chopped)

3 Tablespoons Walden Farms Strawberry (or Raspberry) Fruit Spread

1 ½ Cups of water

In a sauce pan, mix all middle layer ingredients over medium-high heat on the stove top. Stir constantly until rhubarb has boiled down and mixture is smooth(may use a potato masher to help mash up the rhubarb in the pan). Remove from heat and let cool.

Topping:

2 Packets Ideal Protein Strawberry Pudding

6oz of unsweetened almond milk

Mix both ingredients for the topping in the food processor until thick.

Once crust and middle layer are cooled, spread ¾ of the middle layer over crust, then spread topping over middle layer. Drizzle remaining middle layer mixture over the top. Cover with plastic wrap and place in the fridge for at least an hour, then ENJOY!

*I keep a pan of these in my fridge so that I can have one here or there when I am craving something sweet and they do just the trick!

BBQ Season

SHAKE IT UP IN JUNE

Copyright Tonya Hill May 2012

June is the start of bbq season and I know how mentally challenging that can be for someone who is working hard to lose weight and get healthy. Although hard, it is manageable with planning ahead, help from me, and a positive attitude. Those tempting foods will always be in front of us, so why not start now on learning how to find substitutes for those unhealthy foods so that we can be happy and healthy forever. (Because that is the goal, right?) In this month’s newsletter, I have included some recipes that will help you through the cravings after seeing those bright red strawberries at the grocery store. Although we all want to eat them, we know it’s not worth cheating, but who says we can’t enjoy our own summertime treats? What you all do everyday isn’t easy and I am proud of each and every one of you for your hard work and dedication. Keep up the good work, and hope to see you all at the open house and seminar this month!

-Tonya

New Products

-Chicken a la king

-Chicken Patty Mix 

Ideal Protein Events This Month

Open house

When: June 14^th at 5:30p-7:30p

Where: Albany County Chiropractic

*Come down and enjoy some IP refreshments, wish Jennifer good luck on her new adventure, and meet and get to know Tonya, the new IP coach. Please call and let us know if you can make it!

New Patient Seminar

When: June 28^th at 7:00p

Where: Hilton Garden Inn

Please bring a friend to enjoy Dr. Bressler’s presentation and sample IP refreshments and snacks. Please reserve a seat with the front desk, as seats are limited. This event is open to anyone that is currently, previously, or interested in losing weight.

“Just because you don’t see results after a day or even a week, don’t give up. You may not see changes, but every smart choice you make is affecting you in ways you’d never imagine.” -Unknown

The Importance of Water This Summer!

With the heat of summer setting in, one essential element our body needs is water. The minerals and electrolytes found in water are key aspects to our health.

There are many other prominent effects that drinking water entails such as regulating the temperature of our body, helping break down food and carry nutrients throughout our body, as well as allowing our muscles to work to their full potential. If you are planning on exercising, consume water well in advance to allow the body time to hydrate. One consequence of not consuming enough water is dehydration. When our bodies are dehydrated this can cause fatigue and dry skin. Dehydration can become a serious issue which inevitably leads to heat strokes. To stray away from complications drink plenty of water and remain active this summer.

How to Perfectly Cook Your Veggies

If you’re pressed for time but still want to prepare healthy meals, try steaming. This cooking method is delightfully simple, incredibly speedy, and especially healthy because more nutrients are retained during the cooking process (compared with other cooking methods). Plus, steaming brings out the natural flavor of your veggies. If you've never steamed vegetables before, here are two ways to master this technique.

On the Stovetop:

1. Add 1 or 2 inches of water to a large pot and bring to a boil over high heat.
2. Prepare your vegetables for cooking: After washing thoroughly, cut them into equal-sized pieces to ensure even cooking.
3. Place your steaming basket (a specially designed tool that fits inside a pot and holds food just above the surface of the water) in the pot of water. Or use a bamboo steamer, which sits above steaming water.
4. Add vegetables and cover.
5. Cook until vegetables reach the desired texture and tenderness. In general, most vegetables require only 1 or 2 minutes of steaming, since steam is even hotter than boiling water. If you like your veggies tender, cook them a little longer; if you prefer your veggies on the crisper side, cook for a shorter period. Be careful not to overcook, or you'll end up with mushy vegetables.
6. Carefully remove the lid (remember, the steam can burn your hands!) and take the vegetables out of the basket. Serve them immediately with sauce or seasoning, including lemon juice and any spice that doesn't contain added sugar, or with fresh chopped herbs, such as parsley, basil, or chives.

In the Microwave:

1. Prepare your vegetables for cooking: After washing thoroughly, cut vegetables into equal-sized pieces to ensure even cooking.
2. If you have the plastic bags made especially for microwave steaming, follow the directions on the box; otherwise place vegetables in a large, microwave-safe shallow bowl (a glass bowl, for example) and follow the rest of the steps below.
3. Add just a little water to the bottom of the bowl (about 1 tablespoon per cup of veggies).
4. Cover the bowl with microwave-safe plastic wrap and fold back in one spot to allow steam to vent.
5. Microwave on high for 4 to 8 minutes (depending on the thickness of the vegetables) or until your veggies reach the desired texture and tenderness. Serve with  sauce or seasoning.

What's on your plate lately ?

Did you know that March is National Nutrition Month®? Now is a good time as ever to think about your daily eating habits and decide whether or not to make changes for the better.

Maybe you’re bored with eating a salad everyday for lunch. Or perhaps grilled chicken and veggies for dinner two months straight just isn’t leaving you satisfied. Here are some of today’s top trends that you may want to look into.

The Ideal Protein Weight Loss Program provides you with the nutritional information that ensures you continue to enjoy your new body shape, skin tone, health and energy after the program ends.

Organic – Eating organic doesn’t have to break the bank. Organic foods are no longer just offered at specialty health food stores. Today they are available at grocery stores everywhere. Go organic to avoid fruits and veggies sprayed with pesticides. Also choose hormone-free/antibiotic-free meat and dairy products.

Gluten-Free – We recently posted about a gluten-free diet here. People who have been diagnosed with celiac disease or gluten sensitivity are advised to follow a diet that excludes the protein gluten to control symptoms, such as bloating, excess gas and abdominal discomfort.

Trans Fat-Free – High intake of trans fat has been consistently linked to an increased risk of heart disease and it may even raise the risk of depression.

More Americans today recognize the harmful health effects and are cutting trans fats for their diets altogether. Check your food labels, especially on items like margarine and baked goods.

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