Hello Ideal Foodies!
April 30, 2011 2 Comments
Yes, I am sitting at my computer and entering a post! (I am overcoming my technology block. I have spent the last hour looking at wonderful blogs full of pictures and fabulous writing. I decided to just get the information to you all, and work on the artistic content later.)
Ideal Foodies Dinner Party on April 29th Was Fabulous
The food was so great, and all of you were so wonderful to be there to share yourselves and good food!
We will definitely do it again!
There was so much talk of great food ideas! I was so impressed with all the conversations of health! YOU are all so inspiring! You have found many ways to not only lose weight, but enjoy it and be healthy. I know we have all had to make some changes in the way we fix and eat our food, but as I heard you all say last night, the benefits are many!
Deborah Larson shared the fabulous roasted kale and turnips! Who knew that kale could taste so good! ( I think I can actually replace potato chips forever!) Her mint and lime water, and her tomato salad were refreshing and yummy!! She also made a “cookie” out of the oatmeal packet and egg whites! What a treat with the marshmallow and caramel toppings!
Some of the recipes came from the Ideal Protein cookbooks! All the recipes I have tried and made were yummy, and easy! Volume 3 has many recipes for Salad Dressings. Volume 2 has many ideas for using the Ideal Protein Packets,(that was where I found the Tifle dessert). Volume 1 has lots of ideas for spring and summer salads and BBQ.
I hope you all post your ideas to add to this blog. My hope is to keep a dialogue going to help us all be more motivated to stay on track, and enjoy ourselves at the same time.
Here are some of the recipes we talked about:
Caesar Salad Dressing
1 egg brought to room temperature, and coddled (put it in a pan of water like you were going to soft, or hard boil your egg, remove after it has boiled for 1 minute)
1 clove of garlic, minced
2 Tablespoons of olive oil
2 Tablespoons of lemon juice (or lime juice)
a few dashes of Worcestershire sauce
dash of hot pepper sauce
salt and pepper to taste
Put all ingredients into a blender and blend until smooth. Chill in the fridge.
When you can have parmesean cheese, you can either add it to the dressing, or add it fresh to your salad, or both.
Tomato Pepper Sauce
The tomato, pepper sauce comes from Michelle Smith. She wrote it down for me this week, and I loved it! Thank you Michelle!
Here it is:
6 Roma Tomatoes quarterted
1 jalepeno pepper, cut in half, seeds removed
1 red pepper, cut in fourths, seeds removed
1 garlic head, cut off the top
1 red onion, cut in fourths
1 serrano pepper, cut in half, seeds removed (could also use, aneheim, big jim, or passilla pepper)
On a sheet pan, arrange skin side up the peppers, meat side up the tomatoes, and garlic head, cut side up, and the onions.
Drizzle with Olive Oil, slat, and pepper. Roast at 365 degrees for one hour, or until the edges are blackened.
Take out of oven, toss into the blender and puree.
Serve over Chicken or Fish, or use as a dip or salsa.
Dee-Dee Darby- Duffin shared the following 2 vegetable dishes (in case you didn’t get the copy last night):
Roasted Celery Root (Celeriac)
Cut the Celery root to desired shape (she did small julienned strips)
Toss with Olive Oil, herbs, Sea Salt, Fresh Garlic to taste.
Roast for 20-30 minutes to desired crispness (about 400 degrees)
Enjoy!
She also suggested using the celery root in your crock pot with a roast! Very Yummy!
Sauteed Broccoli with Soy Nuts
1 cup Broccoli
1 Tsp Diced Ginger
1 TBS Tamarind (or Soy Sauce)
1/2 bag Ideal Protein Soy Nuts
Sautee in 1 TBS Olive Oil for 3-5 minutes
I loved the crisp broccoli, and the new taste!
I made the red cabbage with the vinaigrette dressing. I chopped up the cabbage enough to fit it into my salad shooter. It is great in a lettuce wedge wrap. You could add chicken to it, or other vegetables like cucumbers, napa cabbage, jicama, or watercress. Stevia is a great substitute for sugar in many of your recipes for salad dressings. It adds the sweet with out the sugar! Shallots and mustard are great for making vinaigrettes! Experiment with different oils and vinegars and herbs to find one you like!
Dressing for Cabbage
zest and juice of one lemon
1 tbsp of Splenda or Stevia
2 tbsp rice vinegar
1/4 cup olive or canola oil
1 tbsp fresh ginger, grated
salt and pepper
Mix all ingredients in a bowl.
I cut this recipe in half for my small bowl of cabbage. It is even better if it is mixed an hour before.
Helena Johnson had a great idea for making zucchini pancakes with the Ideal Protein plain crepe. They sounded wonderful!
To learn more about our Ideal Foodies Program and the Ideal Protein Weight Loss Program, visit our website at www.pagecw.com or give us a call at (801) 733-8300
