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 02-17-2012, 02:39 PM | #316 |
GoodEatsandWine Member Join Date: Feb 2012 Location: Alaska Posts: 94 S/C/G: 139/120.2/118 Height: 5'6" |
Quote: Originally Posted by FinnSteven Hope that helps. That definitely helps! I'm always looking for a new arsenal of new recipes, spices, trick, etc. to use, whether I'm on IP or not. Sometimes I get stalled when trying to find new things to do but I'm newly inspired by your creativity! Thank you FinnSteven! |
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| 02-20-2012, 03:06 AM | #317 |
FinnSteven Senior Member Thread Starter Join Date: Aug 2011 Location: Finland Posts: 266 S/C/G: 312/274/180 Height: 5'9" |
EXPLODING SPICED ORANGE MUG CAKE (IP Orange Drink): Actual picture... its scrumptuous, but not neat! Here's another version of the wonderful Exploding Chocolate Mug Cake that everyone seems to be raving about this week. I say exploding because no matter how I try, this expands over the sides. Yes, even with a monster Starbugs ceramic mug. So embrace the mess and enjoy the wicked treat. I believe the original version was created by one of our forum members Jordana, so wanted to give credit. Here's my twist on it.
Ingredients Directions: So Add the other ingredients (egg white, baking powder, olive oil, splenda, vanilla ) If you love the cake, but feel its a bit too dry (or if you use less oil), consider drizzling on some sugar-free DaVinci or Torani syrups like vanilla, caramel, marshmallow, or pumpkin spice. One of the readers of my blog (Susan L) wrote: Quote: I've been playing with the chocolate version, because it is sooo appealing. I cut the baking powder & Splenda in half & microwaved it all at 7 rather than High. As the oven shuts off & on, the 'cake' deflates & then puffs up again. Watch closely. If it still threatens to overflow, open the oven door until it deflates a bit, then continue. Also, I used a small bowl, which is bigger (& wider) than any of my mugs. I think one could also cut the olive oil back to 2 tsp. Good topped with Walden Farms chocolate sauce, too! No overflow on the 3rd try. Lovely & moist, like a pudding cake! Last edited by FinnSteven; 02-20-2012 at 03:59 AM. |
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| 02-20-2012, 02:52 PM | #318 |
purple sky Started IP 12/30/11 Join Date: Dec 2011 Location: CA Posts: 743 S/C/G: 160/125/130 Phase 4!!! Height: 5' My 3FC Diet Blog |
Quote: Originally Posted by FinnSteven
Thanks to SaraBean for the idea and inspiration. We made these last night and they were total bliss.
Ingredients: Directions: 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". made something like this the other day. can't stop thinking about it. and i don't even like mushrooms. |
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| 02-20-2012, 07:07 PM | #319 |
GoodEatsandWine Member Join Date: Feb 2012 Location: Alaska Posts: 94 S/C/G: 139/120.2/118 Height: 5'6" |
Quote: Originally Posted by FinnSteven WAFFLES!!! (IP Pudding): I made the waffles with Lemon Pudding this morning and it was amazing. The lemon gave a tiny edge to the sweetness that reminded me of buttermilk waffles. So good. I will be trying kd1034's other suggestion of WAFFLE SANDWICHES (using the waffle as bread!) tonight. (I will be adding about 1/2 to 1 TB of Italian herbs and dropping out the sweetener to make it more savory, and add in salad, tomatoes, cucumbers, sprouts and dressing). can't wait!
Ingredients: Directions: 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.) This would work well with Lemon, Vanilla, Strawberry, Blueberry Puddings. Probably with all, as Butterscotch and Chocolate might make some fun non-traditional flavors. Unlike the "muffins", this did not deflate when removing from the heat and crisped up nicely. My husband and I tried these yesterday for breakfast (using the lemon pudding) and they are amazing! I'm not even a waffle/syrup fan but now I want them every day! I could eat them plain as well. Can't wait to try the chicken soup/lunch version! YUM! |
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| 02-21-2012, 10:32 AM | #320 |
FinnSteven Senior Member Thread Starter Join Date: Aug 2011 Location: Finland Posts: 266 S/C/G: 312/274/180 Height: 5'9" |
GREEN BEAN CASSOROLE VEGGIE PATTIES (IP Soup): If you have boxes of soup, but want something different or easier to transport and microwave to eat later, try making veggie patties. This recipe turns the traditional green bean cassorole on its head for a tasty filling meal.
Ingredients: Directions: |
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| 02-21-2012, 10:46 AM | #321 |
MaMaZu Senior Member Join Date: Jan 2012 Location: San Diego, CA Posts: 351 S/C/G: 197.5/143.2/145 Height: 5' 8" |
Quote: Originally Posted by GoodEatsandWine My husband and I tried these yesterday for breakfast (using the lemon pudding) and they are amazing! I'm not even a waffle/syrup fan but now I want them every day! I could eat them plain as well. Can't wait to try the chicken soup/lunch version! YUM! Does anyone know if there's an alternative pudding mix that works for the waffles? I would love to try these! |
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| 02-23-2012, 10:04 PM | #322 |
willsmashfat WillSmashFat Join Date: Aug 2007 Location: near Toronto, Canada Posts: 71 S/C/G: 204/162/150 Height: 5'2.5" |
With apologies to New Englanders, here is a clam chowder I came up with today: 1 c. celery, chopped this counts as veggies, one packet and 2 oz of seafood. Very chunky and very filling. Feel free to modify and report back. |
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| 02-24-2012, 01:00 AM | #323 |
tenniels Started IP 1/10/12 Join Date: Jan 2012 Location: Alberta Posts: 210 S/C/G: 175.2/146.6/130 Height: 5'5" |
With the waffles using Lemon Pudding, could a person just make them into pancakes instead? I sadly do not have a waffle iron |
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| 02-24-2012, 02:18 AM | #324 |
FinnSteven Senior Member Thread Starter Join Date: Aug 2011 Location: Finland Posts: 266 S/C/G: 312/274/180 Height: 5'9" |
Quote: Originally Posted by willsmashfat With apologies to New Englanders, here is a clam chowder I came up with today: 1 c. celery, chopped this counts as veggies, one packet and 2 oz of seafood. Very chunky and very filling. Feel free to modify and report back. Oh. My. Gosh. That sounds amazing. Our clinic still hasnt gotten in the IP Potatoes, so I cannot wait to do this. Looking at the recipe, the only thing I would add is white pepper. That was the magic ingredient to my mom's recipe. |
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| 02-24-2012, 02:20 AM | #325 |
FinnSteven Senior Member Thread Starter Join Date: Aug 2011 Location: Finland Posts: 266 S/C/G: 312/274/180 Height: 5'9" |
Quote: Originally Posted by tenniels With the waffles using Lemon Pudding, could a person just make them into pancakes instead? I sadly do not have a waffle iron I havent done it, but have heard from other readers that would work. I'll make this tonight and let you know how it turns out! RE: Alt Pudding Last edited by FinnSteven; 02-24-2012 at 02:29 AM. |
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| 02-24-2012, 02:25 PM | #326 |
tenniels Started IP 1/10/12 Join Date: Jan 2012 Location: Alberta Posts: 210 S/C/G: 175.2/146.6/130 Height: 5'5" |
Quote: Originally Posted by FinnSteven I havent done it, but have heard from other readers that would work. I'll make this tonight and let you know how it turns out! That would be awesome! Thanks for the help |
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And I'm following you on Facebook because I just think you and your recipes are fabulous!| 02-24-2012, 09:16 PM | #327 |
pegv Member Join Date: Jan 2012 Location: Iowa Posts: 96 S/C/G: 162/162/140 Height: 5'1" |
Quote: Originally Posted by tenniels With the waffles using Lemon Pudding, could a person just make them into pancakes instead? I sadly do not have a waffle iron I have made pancakes with the waffle mix and they were great, even better than my flopped waffles. I made the waffles several times but I just can't get them to turn out. Mine are all crust. I dont know if I have my iron temperature to high at 400 or to much batter. After having many flops, I decided to make pancakes out of the batter and they were awesome! |
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| 02-26-2012, 02:50 AM | #328 |
tenniels Started IP 1/10/12 Join Date: Jan 2012 Location: Alberta Posts: 210 S/C/G: 175.2/146.6/130 Height: 5'5" |
Quote: Originally Posted by pegv I have made pancakes with the waffle mix and they were great, even better than my flopped waffles. I made the waffles several times but I just can't get them to turn out. Mine are all crust. I dont know if I have my iron temperature to high at 400 or to much batter. After having many flops, I decided to make pancakes out of the batter and they were awesome! Great! Thanks for sharing! I need to buy some Lemon Pudding when I get food on Monday, can't wait to try this |
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| 02-26-2012, 03:52 AM | #329 |
FinnSteven Senior Member Thread Starter Join Date: Aug 2011 Location: Finland Posts: 266 S/C/G: 312/274/180 Height: 5'9" |
SAVORY CHICKEN/ HAM PUFFS (All Phases. Serves 2) : Delicious and portable! Great for lunch! Especially helpful for those just starting the diet who need to snack often during the day until the ketosis kicks in and you dont feel hungry all the time. Because it uses egg whites which are minimal protein and calories, and veggies, this is a great recipe to make and eat 1-2 puffs throughough the day.
Ingredients: Directions: NOTES: Originally, I found this recipe from the wonderful Windsor CBP Spine Center Ideal Protein Facebook page. (worth Liking!) I finally made these after posting the link from the above site. The other recipe didnt have the baking powder, so although they were delicious, they didnt set up as nicely as when you add it. So I modified the recipe a bit to suit my tastes. I also added additional veggies to stretch the batch and get more vegetables in my diet, since I sometimes find it hard to get everything in. If you are in a rush, you can substitute chopped precooked ham or turkey for the chicken. (I have even just taken a scissors to lunch meat slices to cut into tiny pieces and add in. If I dont want to use all of my meat protein for the day, just use more veggies and a couple of chopped ham slices to flavor the puffs, but still have a leftover allowance of meat protein for later in the day. I have now made these a few times and love them. They are great hot out of the over and very very good cold. As mentioned above, this is now my "go-to" recipe when I know I will be wanting to snack on something throughout the day or feel especially hungry. Great to make-ahead the night before too. Last edited by FinnSteven; 02-26-2012 at 03:54 AM. |
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| 02-26-2012, 06:43 AM | #330 |
pegv Member Join Date: Jan 2012 Location: Iowa Posts: 96 S/C/G: 162/162/140 Height: 5'1" |
I made these yesterday and they made more than 6 muffins. I thought they were very good |
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