An Ideal Protein Thanksgiving

Thanksgiving can present a challenge when you’re on Phase I. You can avoid temptation and still enjoy the flavours of the season by following our tips below:

1. Try to be the chef! If you cook it, you know what is in it. Hosting the big day at your home gives you more control, and you can plan other activities (games, crafts, movies) to celebrate the day without the constant presence of food.
2. Have that big meal as early as you can. Try not to eat and then sleep. Eat slowly and enjoy your food.
3. Have a warm drink 30 minutes before dinner (up to 8 ounces). This can be water or tea, but a cup of chicken or turkey broth soup with green onion and miracle rice or miracle noodle will be especially filling. Warm liquids satiate and hydrate you. Finishing dinner with a cup of tea (pumpkin spice, chai, etc.) will also help.
4. Eat plenty of turkey, salad, and veggies. Stay clear of fattening and/or carb-loaded choices. Enjoy your 8 ounces of turkey and 2 cups of vegetables. You can make delicious cauliflower mash as a potato substitute and use IP chicken soup as gravy.
5. While you can’t indulge in wine, Perrier or club soda with Mio in a wine glass is a tasty alternative. You will be able to have wine and alcohol when the diet is done - short time sacrifice for long time gain.  Remember alcohol will make you very sick.
6. Get your plate and fill it one time only - don’t fall prey to second helpings or snacking on leftovers! Freeze them in single portion sizes to eat later.
7. While we don’t recommend too much exercise, a walk after dinner can be refreshing and a nice break from being surrounded by food.
8. Enjoy your holiday knowing you are not going to gain weight.

Happy Thanksgiving!

Recipes:

An “Ideal” Thanksgiving meal

Start with a cup of warm broth (optional miracle noodle or rice) before dinner. Have a lettuce salad to start; followed with 8 ounces turkey, low carb "stuffing" and your favourite IP approved vegetables. Enjoy an “Ideal” Pumpkin Pie Pudding for dessert. You’ll find the recipes below.

Cauliflower “Rice”

http://video.about.com/lowcarbdiets/Low-Carb-Cauliflower-Rice.htm

Chop one head of cauliflower into rice sized pieces using a food processor or other chopper. Microwave the chopped cauliflower in a covered dish for 5-7 minutes (if using a plastic container, reduce power to 70% and add a little time). Do not add water!

Low Carb “Stuffing”

Cooked cauliflower with spices (poultry seasoning, sage, bay leaf, etc.) and sautéed vegetables will make a tasty alternative to regular stuffing. See our full recipe by clicking the title for more.

Mock Mashed Potatoes (cauliflower)

Make delicious cauliflower mash instead of mashed potatoes by cooking cauliflower, garlic and white turnip in chicken broth. Try adding spices like bay leaf, sage, onion powder and celery. See our full recipe by clicking the title for more.

“Ideal” Pumpkin Pie Pudding

Blend Ideal Protein Butterscotch pudding, pumpkin spice, nutmeg and Walden Farms marshmallow dip together for a delicious low carb Thanksgiving dessert.

Spicy Cold Cucumber Gaspacho

Here's another fun and healthy recipe for the family to try from LunaCafe.

Ingredients:

• 1-2 cups Cauliflower, grated
• 2 English cucumbers, peeled and chopped (4 cups chopped)
• 1 green bell pepper, cored, seeded, deribbed, and chopped
• 3 green onions, trimmed and cut into 1-inch lengths
• 2 jalapeno chiles, stemmed, halved lengthwise, seeded and deribbed (use disposable gloves)
• small handful Italian parsley, large stems removed
• small handful spearmint or lemon verbena leaves
• 2 large cloves garlic, peeled and minced or pressed
• ½ cup chicken stock, or water, plus additional
• ¼ cup cold pressed olive oil
• 2 tablespoons natural-process red wine vinegar
• 2 tablespoons fresh lemon juice
• several drops of Tabasco Green Pepper Sauce, to taste
• 1 teaspoon fine sea salt
• Garnish: 

¼ cup diced English cucumber (with peel), ¼ cup diced green bell pepper, coarsely grated zest of 1 lemon, 6 small tips of fresh spearmint or lemon verbena

Directions:

1. Put the cucumber, bell pepper, green onions, jalapeno chiles, parsley, spearmint or lemon verbena, and garlic into a blender and liquefy. 
2. Add the stock, olive oil, vinegar, lemon juice, Tabasco, and salt. Pulse to combine. 
3. Taste and adjust the balance of salt and lemon juice if needed. Adjust the thickness of the soup by adding a little more chicken stock if needed. 
4. Chill for at least two hours. 
5. Just before serving, pour the soup into individual cups, and then sprinkle each with a bit of diced cucumber, red bell pepper, and lemon zest.
6. Top each serving with a tiny sprig of spearmint or lemon verbena.

Makes 2 quarts. Serves 6.

Deviled Ham

Another great suggestion from Ideal Protein Lohja, Finland.

Super easy and diverse. Eat this on cucumber slices, with a salad, wrapped in lettuce leaves, on a tomato or as it is. There is no recipe, per se. Just grate some ham and add what you want to it.

Good options include:

• ham and mustard with generous mixed pepper (white, black, pink, green, chili) and herbal salt
• adding Walden Farms mayo and a tiny bit of tomato paste
• adding Walden Farms mayo, a bit of jalapeno juice and horseradish paste 
• grain or dijon mustard and Walden Farms Mayo is also an elegant change of pace
• try other sugar-free/carb-free dressings

Eggplant Lasagna

Here's another fun and healthy recipe for the family to try from A Better Life Wellness Center.

Ingredients:

• 400g ground meat (chicken, beef, etc)
• 1 medium eggplant
• 1 medium zucchini
• 2 cans chopped tomato
• 1 tomato, chopped (optional)
• Other vegetables as desired, sliced (onion, mushroom, peppers)
• Olive oil
• Herbs to taste (Italian spices like oregano, basil, marjoram, thyme, garlic, salt, pepper)

Directions:

1. Slice the eggplant and zucchini into into thin noodle-like slices and set aside.
2. Cook the ground meat, adding salt and pepper to taste.
3. Add any additional vegetables that you've chosen to the ground meat.
4. Add the 2 cans of chopped tomatoes and stir.
5. Add fresh tomato (optional).
6.  Line the pan (non-stick or greased) with sliced zucchini. Sprinkle or spray with olive oil , sprinkle with salt if you desire.
7. Add a thin layer of sauce.
8. Add layer of sliced eggplant.
9. Add a thin layer of sauce, repeating alternating zucchini and eggplant until the pan is full or you are out of sauce.
10. Bake at 400 F for 30-40 minutes, checking for doneness at 30 minutes.

If you are in Maintenance, then you can try adding cheese to this recipe.

Mock Alfredo Pasta

Here's another fun and healthy recipe for the family to try from A Better Life Wellness Center.

Ingredients:

• 1/2 medium zucchini, shredded
• 1 package IP soup (any flavour)

Directions:

1. Microwave zucchini for 3 minutes.
2. Add one Ideal Protein soup packet and stir. If you want a thicker sauce, drain any water from the zucchini bowl before adding the packet.
3. Microwave for an additional minute.
4. Add spices as desired:

• Tomato soup: tabasco, chopped celery, basil, garlic 

• Chicken soup: rosemary, thyme, oregano or turmeric or saffron 

• Leek soup: basil, garlic, chopped peppers, mixed ground pepper 

• Broccoli & Cheese: chopped broccoli

• Mushroom soup: mushrooms of any variety, citrus pepper, lemon, thyme   

Zucchini Salsa

A roast Zucchini Salsa with Jalapenos, bursting with summer flavour from Closet Cooking.

Ingredients:

• 2 medium zucchini, halved lengthwise
• 1 handful cilantro, coarsely chopped
• 1 jalapeno, coarsely chopped
• 2 cloves garlic
• 1/4 cup pepitas, toasted
• 1/4 cup olive oil
• 1/2 lime, juice
• salt and pepper to taste

Directions:

1. Brush the zucchini in oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450F oven until tender, about 45 minutes.
2. Puree everything in a food processor to desired consistency.

Indian Spiced Soy Patties

A tasty falafel like recipe from Ideal Protein Lohja, Finland - also good for hiding veggies.

Ingredients:

• 1 package Ideal Protein Soy Patty
• 3 Egg whites, beaten
• 1/4 cup Cauliflower, chopped small
• 1/4 cup Broccoli, chopped small
• 1/8 cup Onions, chopped small
• 1/2 Celery stalk, chopped small
• 1-3 tsp Garam Masala or generic Curry blend
• 1 tsp Olive oil

Directions:

1. Beat egg whites (not stiff).
2. Add Ideal Protein Soy Patty package and mix.
3. Add in spices, adjusting amount to preferred level of spice.
4. Add in vegetables and mix thoroughly.
5. Heat pan and add olive oil. Spoon mixture into pan to make 4 patties.
6. Serve as patties or cut into strips and make lettuce wraps.

Celery and Cucumber Salad

A fresh summer salad idea with Mint and Parsley from Ideal Protein Lohja, Finland and RainbowSmiles.

Ingredients:

• 6 Celery stalks, chopped
• 1 English Cucumber, peeled, seeded and thinly sliced crosswise
• 1/3 cup fresh Flat-leaf Parsley, coarsely chopped
• 1/4 cup fresh Mint, coarsely chopped
• 2 Tbsp Extra-virgin Olive Oil
• Coarse Salt
• Freshly ground Black Pepper

Directions:

1. Toss all ingredients in a bowl, saving the salt and peper to season to taste just before serving.

Pizza Tater Tots

Here's another fun and healthy recipe for the family to try from Ideal Protein Lohja, Finland.

Ingredients:

• 1-2 cups Cauliflower, grated
• 1-2 Egg Whites, beaten (use the same number of egg whites as you use cups of cauliflower)
• 1/2 teaspoon Baking Powder
• Salt
• Pepper
• 1/2-1 teaspoon mixed Herbs: Oregano, Basil, Marjoram, Thyme
• 1/2 package sweetener (Truvia/ Splenda) to cut bitterness of dried herbs (optional)

Directions:

1. Preheat over to 400F.
2. Beat egg whites well, but not stiff.
3. Add herbs, spices, and baking powder and mix.
4. Add a bit at a time to the cauliflower. It should be able to hold together when scooped onto a baking sheet and not be runny. 
5. Place baking paper (parchment paper) on a baking sheet and scoop balls of the mixture onto it, forming them into tater tots. There will be a bit of liquid. Spray/drizzle with a bit of olive oil. Note: If your mixture is runny, you can spoon it into a cupcake pan sprayed with a bit of olive oil instead of using a baking sheet. 
6. Bake for about 20 minutes, longer or shorter depending on if you want a bit of crunch to the cauliflower or softer with a baked outer shell. 
7. Eat as is, or dip in Walden Farms sugar-free low carb ketchup.

Crab Cakes and Zucchini Noodles

Crab cakes have never been so healthy (from Ideal Protein Arizona).

Ingredients:

• 1 Package Ideal Protein Potato Puree, prepared
• 1 Can of Crab Meat, chunky
• 3 Egg Whites
• 1/4 cup Chives, chopped
• 1 Garlic Clove, minced
• Lemon pepper
• Dash salt or other seasoning that does not have sugar
• 1 medium Zucchini, made into strips with a peeler

Directions:

1. Steam the zucchini strips as you make your crab cakes. 
2. Whip up egg white until frothy.
3. Add chopped chive, minced garlic, seasoning and mix. Then add Ideal Protein Potato Puree and mix well. 
4. Drain the crab meat and fold into the mixture. 
5. Heat up your non-stick pan on medium to low heat and add 1 to 2 teaspoons of olive oil. 
6. Form the mixture into small patties. Cook for about 10 minutes, flipping as it browns and then covering with a lid until fully cooked. 
7. Serve on a bed of steamed zucchini.

Raspberry Meringue Cookies

A neat little treat for those craving a cookie (from Ideal Protein of Wellness Choice).

Ingredients:

• 1 package Ideal Protein Raspberry Jelly 
• 4 egg whites
• Pinch of salt
• 1/2 tsp Cream of Tartar

Directions:

1. Preheat over to 120 C (250 F)
2. Add salt and cream of tartar to the egg whites and beat until it holds a shape.
3. Slowly add Ideal Protein Raspberry Jelly while you continue to beat until stiff.
4. Place a piece of baking paper (parchment paper) on a cooking sheet and squeeze out your cookies.
5. Bake for about 15 minutes and check. Cookies should not be wet at all. Cook an additional 10-30 minutes depending on your oven. 
6. Let cool.

Roasted Zucchini and Basil Rosettes

A delicious and lovely zucchini dish.

Ingredients:

• Zucchini, 6
• Basil, one bunch
• Olive oil 
• 1-2 cloves crushed Garlic (optional)
• Sea Salt to taste 

Directions:

1. Preheat oven at 150C / 300F
2. With a vegetable peeler, peel strips of the zucchini length wise, so that you have thin, long strips.
3. Roll the ribbons into rosettes and nestle closely into your baking dish of choice. I used a small gratin dish about 22cm diameter for 6 zucchini.
4. Sprinkle with garlic if using and nestle basil leaves in between the rosettes.
5. Drizzle olive generously over the dish and insert into the oven for 1 hour and 15 minutes.
6. Sprinkle with a little sea salt to finish.