Snacks and Veggies

Snacks and Extras

Turnip Fries -(Phase 1-4)

1 Turnip

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon sea salt

1/4 teaspoon paprika

2 tablespoons olive oil

Preheat oven to 425°F.

Peel the turnips, and cut into sticks or wedges.

Place into a large bowl, and toss with olive oil to lightly coat. Place seasonings in a resealable plastic bag, and shake to mix.

Place the oiled turnips into the bag, and shake until evenly coated with the spices.

Spread out onto the prepared baking sheet.

Bake in preheated oven for 10 minutes, turn over then bake for an additional 10 minutes or until golden brown.

Serve immediately.  

(Walden Farms Ketchup Optional)

Zucchini Chips -(Phase 1-4)

3 medium zucchini, sliced into 1/4-inch chips
2 Tbsp. lemon juice
2 Tbsp. olive oil

1 teaspoon sea salt, pepper to taste 

*Phase 3 and 4 you can add 2 oz. grated parmesan cheese.

Preheat oven to 450°F. Toss zucchini slices with lemon juice, olive oil, salt and pepper. Spread out on in a single layer on a jelly roll pan. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes.  

Kale Chips -(Phase 1-4)

Pre-Heat ovento 250°F

Rinse Kale and pat dry

Cut rib out of Kale

Lightly coat with olive oil

in mixing bowl 

Arrange on a baking sheet

Season with any of the following: Sea salt, Pepper, Paprika, garlic, ginger or Cyenne pepper, Red pepper flakes.

Bake for 30 minutes

(Kale contains 3.5 carbs per half cup)  

Mango Sunrise - (Phases 1-4)
(raspberry mango gelatin)
Ingredients:
1 packet of Ideal Protein Raspberry Gelatin
1 packet of Ideal Protein Peach Mango Drink

Preparation:

Mix the Ideal Protein Raspberry Gelatin and the Ideal Protein Peach Mango Drink in a bowl. Refrigerate until solid. Will separate into 3 'Sunrise' colors  

Oatmeal Zucchini Muffins -(Phase 1-4)

1 package of Ideal Protein Maple Oatmeal
1 egg – beaten
1/2 tsp baking powder
Pinch of salt
1 tsp of Stevia or Splenda
1-1/2 tsp cinnamon
1/2-3/4 of small zucchini finely grated (squeeze out excess juice) 2-3 oz water

Beat the egg in a bowl. Add Maple Oatmeal, baking powder, salt, Stevia, cinnamon, and zucchini. Mix and gradually add water until you have a good batter. Bake at 385°F for 20 minutes. Makes 3 regular muffins or 12-bite size. 

 

 Key Lime Tarts -(Phase 1-4)

4 + 1 packets of True Lime flavoring (approx. 1 level teaspoon)

A little Splenda or Stevia to taste

1 packet of Ideal Protein Vanilla Pudding

1 packet of Ideal Protein Maple Oatmeal

1 egg white

Mini-muffin baking tin

Non-stick spray  

For the filling: Dissolve one teaspoon of True Lime flavoring in approx. 3 oz. of water. Add a little Stevia or Splenda to taste. The taste should be sweet but tart. Add the contents of one Ideal Protein Vanilla pudding and mix well until smooth. No lumps. The consistency will be thicker than your normal pudding. Cover and refrigerate.

For the crust: Pre-heat the oven at 350 F. Mix 1 packet of Ideal Protein Maple Oatmeal with the egg white and 1-1 ½ oz (30-45 ml) of water, just enough for a stiff but manageable dough to form. Lightly coat your muffin tins with non-stick spray. Moisten your hands (if you don’t, the ‘dough’ will stick to your fingers) and form little balls using approx. 2-3 teaspoons of dough. Place one dough ball in each baking cup. Press dough down as thinly as possible across the bottom and the sides forming a little ‘cup’ (the dough will “poof” a little during baking). Bake for approx. 5 minutes or longer, if necessary. For crispy tart shells, remove them from the muffin tin and place them upside down on top of the tin and bake for a few more minutes until golden brown. If the cup cake shells are too thick, don’t bother as they will be too hard. Cool on a wire rack.

Take key lime filling out of the refrigerator and stir in the last packet of True Lime flavoring to give you’re filling an extra tangy Florida key lime bite.

2 egg whites whipped for meringue (optional) 

(3 tarts equal one IP serving) Recipe makes 2 servings

Rutabaga Fries - (Phase 1-4 1 Large)

1 large Rutabaga, peeled and cut into wedges or french fry sticks

1-2 tbsp olive oil 

2 tsp dried onion flakes

1 tsp dried garlic flakes

sea salt and cracked pepper to taste

Directions

Preheat oven to 400° F

Placed peeled and sliced rutabaga in a large bowl and add the remainingingredients toss together until the fries are thoroughly coated with seasoning.

Spread fries on a non stick baking sheet



 Place in oven for approx 25 minutes, turn fries on baking sheet after about 12 minutes continue to cook until golden brown. 

Remove from the oven and serve immediately