Tuesday, July 1, 2014

Counting Recipe Creations in Your Daily Food Intake (Phase 1)

Some people have been asking on my Instagram Account about how I count my recipe creation toward my daily protein/food intake. Let me make this point clear first, however...

While I would love to be one in the future, I am currently not an Ideal Protein coach. The suggestions I make below are solely what I have done and how it has worked for me. Please consult your coach if you have any questions throughout the diet!

Counting Protein Additions 

Some of my recipes have an egg or egg whites in them. An 8 ounce serving of eggs according to the diet is 4 whole eggs and 2 egg whites.

When I make the Crispy Cereal Pancakes I add in 2 eggs whites.

2 egg whites is equivalent to 1.333333333333 (infinity) ounces. 

Not that much. In this case I honestly don't count it toward my daily protein intake or I have 7 ounces at dinner instead of 8.

When I make the Pudding Waffles I include 1 whole egg.

1 whole egg is equivalent to 1 ounce of protein. 

Same goes for this one. I either don't count it or I have 7 ounces of protein at dinner.


Milk

Okay, so we are allowed to have 1 ounce of skim milk per day in our coffee. That isn't a lot.

1 ounce of milk is 2 Tablespoons. 

In my Chocolate Cake recipe, I use 4 Tablespoons of skim milk. That recipe is divided by 3, so you have about 1.333 Tablespoons of milk in that recipe. When I make the chocolate cake, I just don't have my milk in the morning with my coffee!

Planning ahead is everything in this diet, especially when you want to make something out of the packets.

6 Free "Carbs"

These past two months, I have moved home before I go to Law School in August and I had to switch coaches. My new coach told me about this thing called 6 free carbs. I had never heard of it or used it until this new coach, but basically what it means is that 1 serving of stevia, Walden Farms products, gum, or other things that might have carbs...like my reduced sugar ketchup favorite... counts as one free "carb." You are allotted 6 of these items a day.

I also try to limit myself to one protein transformation/ recipe creation to once a day!

I hope this break down helps, let me know if I need to explain myself further. Please remember, this is just what I do and it has worked for me. I am not giving advice to be taken without the consultation from your coach!

Happy Dieting!

-E

When Life Gives You Lemons, Make Lemonade...Literally

When I think of summer, I think about lying in the summer sun near some body of water with an iced down drink in my hand. Ahhhhh, I can feel like I'm there now. One of the many things I love and am obsessed with (I feel like I really "love" a lot of stuff) is lemons. I put lemons in my water, on my fish, in my salad dressings, and sometimes on my face. Seriously. Lemons on everything! 

Naturally, I LOVE lemonade. My favorite lemonade is freshly squeezed and homemade. Being on Ideal Protein, I haven't indulged in sweet and tangy, homemade lemonade and I have really missed it. Today I said, enough is enough, let's make some lemonade. 


Lemonade for One

Ingredients:

1/4 cup of freshly squeezed lemon juice 
3/4 cup of water 
Stevia 

What to do:
  1. Squeeze the juice from one lemon. 
  2. Strain the lemon juice. 
  3. Add 3/4 cup of water or more if you like your lemon juice less tangy.
  4. Add a packet of stevia or more if you like it sweeter! It's all about your taste buds.
  5. Stir. 
  6. Place ice in a glass and pour lemonade over the ice. 
  7. Sit back, relax, and enjoy your lemonade. 

Happy Dieting! 

-E





Monday, June 30, 2014

Barbecue Done Right: Potato (turnip) Salad

It's the week of the 4th of July! That means barbecue, fireworks, and fun with family and friends. I am still on Phase 1 and am 10 pounds away from my goal, so these final weeks are critical so I can move into the next phase ASAP. I am getting pretty thin, but there are some areas that still have some fat, which is keeping me away from my goal weight.

I've had some set backs with cheats and a ton of stress these past couple of weeks. My body does not react well to stress and I actually retain weight during periods of high stress. I think I need to start doing yoga because at 22 I shouldn't be so stressed, but I AM!!

Anyway, rant over. I want to be able to enjoy the 4th with my family and not feel like I am missing out on anything as far as food is concerned. This week I want to dedicate my blog to all things barbecue!

Today I experimented in the kitchen with some potato salad. I was happy with the turn out! It is an alternative recipe to potato salad, so it doesn't taste exactly like the potato salad we all know and love, but it is pretty close and as close as we are going to get on this diet anyway!



Ingredients: 

4 cups of turnips, cut into fourths
Diced red onion 
Diced dill pickle 
Salt
Pepper 
Dijon Mustard 
Walden Farms Mayo 
Distilled White Vinegar 
Lemon Juice 
Olive Oil 

I didn't put exact measurements, because to be honest, it is all about your taste buds!



What to do:
  1. In a big pot, bring the water to boil. 
  2. Cut up the turnips into quarters or fourths.
  3. Once the water begins to boil, place the turnips in the pot. Leave the pot uncovered. I read that leaving it uncovered helps to release the bitter gases and flavor of the turnips.
  4. While the turnips are boiling, in a bowl mix equal parts mustard and mayo together. 
  5. Add in salt, pepper, lemon juice, and vinegar to taste. 
  6. Add in 2 tsp of olive oil. 
  7. Chop red onion and dill pickle and mix into the mayo/mustard mixture. 
  8. Once the turnips are tender (after about 30 minutes) take out of the water and place on paper towels to drain the excess water. I've heard to change the water half-way through the boiling process in order to help eliminate the bitter turnip flavor as well.  
  9. Cut up the turnips into bite sized pieces and place in a bowl. 
  10. Stir in the mayo/mustard mixture. 
  11. Dish into a bowl and eat! 
  12. Enjoy! 

Happy Dieting! 

-E

Sunday, June 29, 2014

Mama Mía! Pasta Sauce

One of my many favorite foods fall in the Italian genre. On Ideal Protein, having Italian is basically out of the question for many reasons. One of which is the fact that pasta is made out of....this word that has become evil to me in the past 6 months...CARBS!

When a craving stokes though, I have grown accustomed through this diet to make something up that is similar to the food I am craving. If it has similar texture and taste, it satisfies my taste buds and my craving is satiated. 

Tonight was one of those nights where I was dying for something that I would eat constantly pre-Ideal Protein. Tonight's flavor craving was ITALIAN. I was seriously dying for some al dente pasta drenched in tomato sauce. I whipped something up that is both Ideal Protein and craving friendly, and most importantly it taste AMAZING if I do say so myself. 

Pasta Sauce for One 



Ingredients: 

Tomatoes, chopped (200 grams is one cup)
olive oil 
sea salt 
pepper
garlic
basil 

What to do: 
  1. Chop up tomatoes and basil and garlic (amount depends on your taste). 
  2. Pour the tomatoes and basil in a bowl. 
  3. Salt and pepper the tomatoes and basil. Let it sit while you heat the skillet. 
  4. Heat a skillet and 1 tsp of olive oil to medium heat. 
  5. Once heated, sauté the garlic until it is soft. 
  6. Pour the seasoned tomatoes in the skillet. 
  7. Simmer on medium-low heat for 15-30 minutes. Stirring occasionally. 
  8. Remove from heat. 
  9. Pour over zucchini noodles
  10. Enjoy! 


Happy Dieting! 

-E

Thursday, June 26, 2014

Cinnamon Cake

Last night I went to my best friend's new place. She just started Ideal Protein and we wanted to cook and have a little girls night in. We made delicious salmon, zucchini and asparagus, but for dessert we concocted a cinnamon cake! I could not stop eating it to the point where the picture I posted on Instagram was the last bite of the cake!

The recipe we made up is two servings, but you could easily adapt it for one!



Ingredients:

2 packets of vanilla drink mix
2 packets of stevia 
1 tsp of baking powder 
1/2 tsp of vanilla extract 
1/2 cup of water 
1 egg
Cinnamon 

What to do: 

1. Preheat oven to 350.
2. Whisk 1 whole egg in a bowl. 
3. Combine the rest of the dry ingredients, adding cinnamon to match your desired taste. We put a lot in ours. 
4. Gradually add the water and stir until it is a liquidy-cake batter consistency. 
5. Sprinkle cinnamon on top of the cake. 
6. Pour into a greased loaf pan and bake for 15-20 minutes depending on your oven. 
7. Remove and enjoy, half of the cake is one serving. 

Cinnamon cake for one: 

Ingredients:

1 vanilla drink mix
1 packet of stevia
1/2 tsp of baking powder 
1/4 tsp of vanilla 
1 egg
Cinnamon 
1/4 cup of water 

Directions: 

Same as above but pour in mini loaf pan. The time might need to be lessened as well! 



Happy dieting! 

-E


Tuesday, June 3, 2014

Lime Chicken

Shut the front door! I did some creative kitchen crafting again and made an amazing recipe! I can't believe how awesome this marinade was and I made it up all by myself! I'm filling out an application for Food Network's Chopped right now.

Lime Chicken on top of Cauliflower Tortillas with Siracha sauce on top!

Ingredients
Equal parts soy sauce and apple cider vinegar
Juice from 1 lime 
salt and pepper to taste
a couple of dashes of garlic powder
2 tsp of olive oil  
1 pound of chicken 

What to do:
  1. Mix all ingredients, but the chicken in a bowl. 
  2. Place chicken in ziplock bag.
  3. Pour marinade over the chicken. 
  4. Place in the fridge for 2 hours. 
  5. Cook however you like. I cooked mine on the stove in a pan, but I also like making chicken on the grill! Whatever you feel comfortable with! 
  6. Enjoy! 

I sliced my chicken up and put them on top of cauliflower tortillas. SO GOOD! 

Happy Dieting!

-E

Cauliflower Tortillas

Bring on the carbs! Well not really, but my brain totally thinks that's what I was eating last night!

I found this awesome and easy recipe on Pinterest when I first started Ideal Protein and it was a god send, but I haven't made it in forever. After seeing many of my Ideal Protein Pals on Instagram posting their cauliflower tortillas, I was inspired to make some again and they were GREAT! My mom loved them and she tends to shy away from my weird foods :).

Ingredients
4 cups of cauliflower 
2 eggs
salt and pepper to taste

What to do:
  1. Preheat the oven to 375. 
  2. Rice the cauliflower in a food processor (or use a cheese grater).
  3. Pour the riced cauliflower into a microwave safe bowl. 
  4. Microwave for 2 minutes and stir. 
  5. Microwave for another 2 minutes and stir. 
  6. Pour the cauliflower onto a dish towel. 
  7. Using the dishtowel squeeze the excess water out of the cauliflower.
  8. Put the dried cauliflower back into the bowl.  
  9. Add the eggs and salt and pepper and stir. 
  10. Line a baking sheet with parchment paper and spray with non stick spray. 
  11. Pour the cauliflower mixture out onto the baking sheet in 4 circles. 
  12. Place in oven for 10 minutes. 
  13. Take out of the oven and turn over. Bake for 10 more minutes. 
  14. Take out of the oven and cool on wire baking sheets. 
  15. Heat a pan with non-stick spray. 
  16. Place the tortillas in the pan to brown them. This makes them crispy and delicious! 
  17. Remove from heat once desired brownness occurs1 
  18. Enjoy! 
Happy Dieting! 

-E


Truffle-Lemon Vinaigrette

This blog and Instagram journey through my weight loss on Ideal Protein has definitely inspired me to get creative in the kitchen! As I wrote earlier, I LOVE truffle. Almost to an unhealthy amount. I also hate salads...so in order to spice up some salad, I decided to make my own dressing.

The first month on Ideal Protein, I completely went nuts with Walden Farms products and now I can only stomach a few. The dressing is something I just can't do anymore, so making my own is a healthy and delicious alternative!



Truffle-Lemon Vinaigrette (serves 1)

Ingredients
1 tsp of truffle infused olive oil 
juice from 1 lemon
1 packet of stevia 
1tsp of chopped onion 
salt and pepper to taste 

What to do:
  1. Chop 1 tsp of onion.
  2. Mix ingredients in a bowl and stir. 
  3. Drizzle over salad.
  4. Enjoy
I put this dressing over a California Pizza Kitchen inspired salad of arugula and asparagus. Holy yum! This was amazing and I am about to go make more! 

Happy Dieting! 

-E


Wednesday, May 28, 2014

Fish in Parchment

I am obsessed with fish in parchment. I have never made it on my own, however, I have always ordered it in restaurants and enjoyed it thoroughly!  I also love truffles. Anything truffle--truffle mac and cheese, truffle risotto, truffle fish in parchment...you get the idea. I know some people don't like truffles and that is totally fine, substituting it for regular olive oil will work just the same.

Well tonight I decided to step out on a limb, treat myself and make some truffle oil fish in parchment. I bought cod fish and parchment paper for tonight's dish and I was so excited! I could hardly wait for it to come out of the oven...seriously, I was counting down the minutes. Once this baby came out of the oven, I heard angels sing. Not really, but this was so dang, stinking good!


Ingredients: 
8 oz of fish fillet 
2 cups of asparagus 
pearl onions (not phase 1 friendly if you eat. I used for flavor.)
garlic 
1 tsp of truffle infused olive oil 
lemon juice 
Ideal salt 
Cracked pepper 

What to do: 
  1. Preheat the oven to 400 degrees. 
  2. In a medium bowl cut asparagus into small pieces. Mine were about an inch. 
  3. Peel the pearl onions and garlic. 
  4. Mix the onions and garlic in with the asparagus. 
  5. Pour 1/2 tsp of truffle oil on the vegetables. 
  6. Add salt, pepper and some lemon juice to the vegetables
  7. Stir. 
  8. Place veggies in the parchment bag. 
  9. Sprinkle the fish filet with salt and pepper. 
  10. Pour 1/2 tsp of truffle oil on top of the fish filet and brush it evenly on top. 
  11. Place the fish on top of the veggies. 
  12. Roll up the parchment bag. 
  13. Bake for 17 minutes. 
  14. Remove from heat. 
  15. Enjoy! 
Happy dieting! 

-E


Sunday, May 25, 2014

Wildberry Muffins (Ideal Protein Approved)

I was dying for carbs today. I usually don't crave carbs and food that I ate before the diet, but today I just needed something to tide me over. 

I found this recipe on Pinterest and I am in love! 



Ingredients: 

1 Package of Ideal Protein Crispy Cereal
1 Package of Ideal Protein Wildberry Yogurt Drink Mix
2 Egg Whites
½ tsp Ground Cinnamon
1 Tbsp Stevia
4 tsp Olive Oil
 1 tsp of Baking Powder
 3 Tbsp of Water

What to do:
  1. Preheat the oven to 350 degrees. 
  2. Spray muffin tin with non-stick spray or use muffin cups. 
  3. Beat eggs in a bowl.
  4. Add cinnamon, stevia, olive oil and baking powder and stir. 
  5. Crush the Crispy Cereal (while in the package) into powdery consistency with a rolling pin. 
  6. Add Wildberry Yogurt mix and the Crispy Cereal to the mixture and stir. 
  7. Slowly add in the water one tablespoon at a time and stirring between each water addition.
  8. With an ice cream scoop, scoop the batter into muffin tins. Mine made 6 muffins (2 servings). 
  9. Bake the muffins for 10-12 minutes. 
  10. Remove from oven and enjoy!

These are the best when hot! I loved them and it definitely satisfied my muffin/carb craving!

Happy Dieting! 

-E  


Wednesday, May 21, 2014

Tea Time with Scones

Growing up my mom would take me to the Crescent Hotel in downtown Dallas for tea. It was such a special treat for me. I always loved tea parties, but the ones at the Crescent Hotel were so fancy and made me feel like a princess. I will always cherish those memories with my mom.

Tea time took me to an enchanted world of make believe. I would pretend to be fancy and lift my pinky when sipping my favorite peppermint tea. The food though, was my favorite! I loved the little tea sandwiches and carb filled sweet treats. My absolute favorite treat at tea time were the scones with raspberry jam and butter!

I so very much miss that whimsical experience at the tea room, but the treat I made for my afternoon snack today transported me back in time, all I needed was some lacy white gloves. I adapted this recipe from a cookie recipe provided by @gettingtogoal on Instagram!

Wildberry Scone with Walden Farms Raspberry Jelly
It even looks like bread on the inside! 

Ingredients: 
1 IP Wildberry Yogurt Drink
1 tsp of baking powder
2 packets of Stevia 
dash of ideal salt
3 tbsp of egg whites 
1/4 tsp of vanilla extract
1 tsp of olive oil 

What to do: 
  1.  Preheat the oven to 350 degrees. 
  2. Mix and stir all of the dry ingredients in a bowl. 
  3. Add in the rest of the wet ingredients. 
  4. Stir until blended and a cookie-like consistency. 
  5. Grease a pan and drop dollops of scone mixture on the pan. My dollops made 5 equal sized scones. Make them how big or small you want! :) 
  6. Bake the scones for 10 minutes or until desired brownness is achieved! 
  7. Take them out and enjoy! 
I added some Walden Farms raspberry jam to bump up this scone! This recipe would seriously go great with some tea!  

Happy Dieting! 

-E 


Monday, May 19, 2014

Let Them Eat Cake

I love cake as much as anyone. I am not just a chocoholic, I am a sweetaholic. Seriously. Anything with sugar in it and I am there. It's my dad's birthday and we are both doing this Ideal Protein journey together so I couldn't not make cake! As Marie Antoinette may or may have not said during desperate times:


After trolling the internet for cake recipes that weren't as disastrous as my mug cake...see my instagram for a visual...I finally found the perfect one! Thank you Pinterest world for this gem!

This cake is unrestricted and tastes like real cake! Same consistency and everything! Don't pass out! This is not a drill!


Ingredients:

3 Packets of IP Drink Mix (I used chocolate)
(2 packets are for the cake, 1 packet is for the Frosting, mix and match!)
2 tsp of unsweetened cocoa (not really necessary)
1 tsp of baking powder
1/4 tsp of salt 
4 tbsp of Skim Milk
1 whole egg
1 egg white
1/2 tsp of vanilla extract 

What to do:
  1. Preheat oven to 350. 
  2. Grease a loaf pan. 
  3. Mix two IP Drink Mix packets, cocoa (if using), baking powder, and salt. 
  4. Beat the eggs in a separate bowl and add the rest of the wet ingredients to the eggs. 
  5. Combine the dry and wet ingredients and stir.  
  6. Pour batter into the loaf pan. 
  7. Bake the cake for 10-15 minutes in the oven. Mine was too dry after 15 minutes, so experiment with your oven! 
  8. Mix the other drink packet in a bowl while the cake is baking. 
  9. Gradually add water to the packet until it makes a frosting like consistency. 
  10. Once the cake is done, spread the frosting over the top. 
  11. Cut and serve! (This recipe is 3 servings of protein!) 
  12. Enjoy! 
I can't wait to experiment with different flavors! 

Happy Dieting! 

-E 


Sunday, May 18, 2014

Egg Salad

Summer is here and that means backyard bbqs and fatty delicious food! Something that has made me successful on Ideal Protein is making food that tastes similar and looks similar to "real" food that everyone else is eating. Sometimes it can be hard to resist tempation when everyone else is eating things that you what, but if you are committed to this diet and committed to yourself you can do it!

One thing that I do when I know I'm going somewhere where people are eating food that isn't on protocol, is bring my own food. It was awkward at first, but if you are honest and open about the diet and your intentions, then your friends and family will be understanding. They will be especially understanding when they see how amazing you look after a few short months on the diet!

I love mayo doused potato salad, deviled eggs and egg salad. I have modified a recipe for egg salad that is on protocol and tastes exactly like real egg salad! This recipe is similar to the deviled egg recipe and most of the additions to the salad are a matter of taste.



This recipe serves one and fulfills your 8 ounces of protein and 1 cup of veggies!

Ingredients: 
4 whole eggs
2 egg whites 
Walden Farms mayo
Regular mustard 
Ideal Salt 
Pepper
Diced Red onions (1/2 cup--add more if you want!)
Diced Dill Pickles (1/2 cup) 

What to do:
  1. Place your eggs in a pot and heat. 
  2. Once water is boiling, set a timer for 10 minutes. 
  3. While the eggs are boiling, chop the onions and dill pickles and place in a bowl. 
  4. Once the timer is done, remove the eggs from heat and peel the shells. 
  5. Chop the eggs and place in the bowl with the onions and dill pickles. 
  6. Scoop in some Walden Farms mayo and mustard to taste. If it is too sweet (sometimes Walden Farms' products are too sweet) add a little lemon juice. 
  7. Add salt and pepper. 
  8. Stir the egg salad and refrigerate for about 2 hours so the flavors can meld together. Longer if you have time! 
  9. Eat it alone or put it on a lettuce wrap! 
  10. Enjoy! 

Happy dieting! 

-E

Saturday, May 17, 2014

Crispy Cereal Pancakes

Along with the McGriddle look alike, I got this recipe from @christina17_ on Instagram. This recipe makes some of the most similar looking/tasting pancakes I have had on Ideal Protein. I haven't been able to make successfully fluffy ones with the pancake mix and this recipe is UNRESTRICTED! Also, the pudding pancakes have a kind of rubbery texture and make better waffles.

Ingredients: 
Ideal Protein Crispy Cereal
2 egg whites
1/4 tsp of baking powder 
1 tsp of vanilla extract (I've also tried almond)
Walden Farms syrup

What to do:
  1. Whisk the egg whites in a bowl until frothy.
  2. Crush up the crispy cereal into fine pieces. 
  3. Mix in the crispy cereal, baking powder and vanilla extract. Set aside to let the baking powder do its work. 
  4. Heat up the pan on medium heat. 
  5. Spray the pan with Pam or cooking spray. 
  6. Pour half of the batter on the pan. 
  7. Cook until bubbles appear in the center of the pancake. 
  8. Flip the pancake and cook until brown. 
  9. Remove pancake from heat.
  10. Pour the other half and repeat. 
  11. Pour some Walden Farms syrup on top. I heat my walden Farms syrup for 15 seconds in the microwave before pouring on my pancakes! 
  12. Enjoy! 

Happy Dieting! 

-E

Thursday, May 15, 2014

Mom, the Meatloaf!!!

One of my favorite meals is meatloaf. I love the combination of tomatoes and ground beef that cook together and meld wonderfully. My diet coach gave me a sheet with some Ideal Protein friendly recipes. This one was one of the first recipes I tried during my first week of Ideal Protein and I have finally perfected the flavor and veggies to share with you.



This recipe makes two servings and has tomatoes so be mindful because we can only have two servings of tomatoes twice a week! 



Ingredients: 

Meatloaf
1 lb of ground beef
1 1/4 tsp of ideal salt
1/4 tsp of black pepper 
1/2 tsp of onion powder 
2 cups of chopped bell pepper
1 egg (lightly beaten)
8 ounces of diced tomatoes (without juice)
2 tbsp of olive oil 

Topping
8 ounces of strand tomatoes 
1 tsp of brown sugar splenda
1 tbsp of mustard 

What to do: 
  1. Preheat the oven to 375.
  2. Sauté the green peppers in the olive oil until soft, not brown, but a bright green color. They will cook more in the oven.
  3. Remove peppers from heat and mix all of the ingredients except for the topping in a bowl. 
  4. Place meatloaf mixture in a loaf pan. 
  5. Mix the ingredients for the topping and spread over the meatloaf.
  6. Bake in the oven for one hour. 
  7. Remove from the oven and enjoy! 
Happy dieting! 

-E

Tuesday, May 13, 2014

Zoodles

To be honest, I have not been very good on my diet the past three weeks. I had my birthday then graduation celebrations two consecutive weekends. In the past 4 months that I have been on the Ideal Protein protocol, I have made a point not to cheat, however, with these two big events this May, I decided to knowingly cheat and not feel guilty.

While I know that this diet is unique and cheats can set you back in your ketosis and all, I made the decision and now I am living with those consequences. I have done it and now it's important to MOVE ON!

I feel like people have a hard time moving on from cheats and thats okay. Cheats need to be conscious decisions and if you choose to cheat, do it and then get right back on track. I have had this problem in the past with diets. I can't move past a cheat weekend, I usually get caught up in the delicious queso or margaritas and can't quit. I have learned to stop being so hard on myself through Ideal Protein. I have learned that I am worth this hard work. I am worth seeing the woman I want to be in the mirror. Cheats happen and when they do, tell yourself that you are worth getting back on track and continuing with the weight loss! You can do it and together we can become the people we want to be.

Now that I have written way too much, I am excited to share my zoodle recipe. Today I bought a spiralizer, which is now my new favorite thing in the kitchen. I was pretty skeptical about zucchini noodles, but now I am in love.





Ingredients:
2 cups of zucchini (300 grams)
olive oil 
ideal salt
minced garlic

What to do: 
  1. Wash your zucchini. 
  2. Spiral 2 cups or how ever much you desire in the spiralizer.
  3. Heat oil and garlic on medium heat. 
  4. Pour zucchini noodles in pan with oil and garlic. 
  5. Sauté the noodles until desired softness is reached. (I did mine for about 10 minutes.)
  6. Add salt, pepper and desired spices. 
  7. Remove from heat and add desired toppings. 
  8. Enjoy! 

I hope you love this as much as I did!!

Happy dieting! 

-E

Tuesday, April 29, 2014

McGriddle Madness

So I can't take credit for this bundle of wonderful that will excite your tastebuds and make you scream for more, but I got the pancake recipe from @christina17_ on Instagram. Thank you so much Christina for this recipe/inspiration. It was so delicious and I just had to share it!

Pancakes:




Ingredients: 

Ideal Protein Crispy Cereal
1/4 tsp. baking powder
1 tsp of vanilla extract (or almond)
2 egg whites 

What to do: 
  1. Whisk the egg whites in a bowl until frothy. 
  2. Crush up the Ideal Protein Crispy Cereal into fine pieces. Mine was powdery consistency. 
  3. Add in the baking powder, extract and crispy cereal. 
  4. Heat up the skillet and pour the batter. I made two pancakes.
  5. Make these pancakes like regular pancakes!   

McGriddle:



Ingredients:

4 oz of turkey bacon 
1 egg 
Walden Farms syrup

What to do:
  1. Heat 4 oz. of turkey bacon on a skillet. 
  2. Scramble one egg. Add salt and pepper.
  3. Remove the turkey bacon and place on one side of the pancake. 
  4. Cook the scrambled eggs on the same skillet. 
  5. Place the eggs on top of the turkey bacon. 
  6. Add Walden Farms syrup on top and place the other pancake on top of everything like a sandwich. 
  7. Enjoy this delicious meal and smile. 
Happy dieting! 

-E


Sunday, April 20, 2014

Deviled Eggs

Deviled eggs...more like angel eggs... because they don't add to your waist line! :)


The first thing to go at family get-togethers, especially Easter lunch, is the deviled eggs. They are so delicious and you can't eat just one. My mom usually makes these and adds mustard, mayo, salt and pepper. She doesn't really keep a recipe, she just adds and tastes. I think that is the best way to do deviled eggs. 

For this Easter lunch, I took charge of making the deviled eggs...ideal protein style. 

Ingredients: 

6 hard-boiled eggs
Regular mustard
Dijon mustard 
Walden Farms mayo 
Sea Salt 
Pepper
Paprika (for garnish)

Directions: 
  1. Fill a pot containing the eggs with water. 
  2. Bring the water to a boil. After the water is boiling, set a timer for 10 minutes. 
  3. Take the eggs out of the water and peel the shell. I run my eggs under cold water while I do this. 
  4. Slice the eggs lengthways and scoop the yolk out into a bowl. 
  5. Mush the yolks into small pieces with the back of a fork.
  6. Add in the mustard, dijon mustard, mayo, salt and pepper to taste. For a more creamy egg filling, add more mayo. 
  7. Fill the egg whites with the egg filling. 
  8. Garnish with Paprika. 
This recipe tastes exactly like regular deviled eggs. Add a little lemon juice if the walden farms mayo is too sweet for your taste (old trick from my mom).

Enjoy! Happy Easter! 

-E 


Saturday, April 19, 2014

French "Toast"

Two confessions. I love dessert. I also love eating dessert for breakfast.

I found this recipe on Pinterest and it has appeased my sweet tooth. It doesn't have a toast texture, it's more of an egg texture, but even still, it's delicious. 



Ingredients: 

1 regular omelet packet
5 ounces of water
1 tsp of vanilla
1/2 tsp of cinnamon 
2 packets of stevia (I added this because the omelet mix is so salty)

Directions: 
  1. Preheat the oven to 400 degrees. 
  2. Spray a loaf sized pyrex pan with non-stick spray. 
  3. In a bowl, mix all of the ingredients. 
  4. Pour the mixture in the pyrex pan. 
  5. Bake for 10 minutes. 
  6. Enjoy. 
You can experiment with different extracts and add stuff to make it taste the way you want. I've thought about adding lemon juice, but I have yet to try that! 

Happy dieting! 

-E

Thursday, April 17, 2014

Turnt UP Fries

Turn down for what?

Turnip Fries are my new favorite obsession. My roommates call them "turnt up fries" after the DJ Shake and Lil Jon song, Turn Down for What.  If you are confused by this phrase, please feel free to look it up in the Urban Dictionary. (I'm usually clueless to these phrases, so this website helps out a lot :)).

Even though my roommates aren't on the diet, they have made "turnt up fries" several times with their meals in replacement of regular potato fries. Needless to say, they love them and turnip fries are the new trend at my house.


 

Here is how you make these bad boys:

Ingredients: 

2 cups of Turnips (266 g)
Olive Oil 
Garlic Powder 
Ideal Salt 

Directions: 
  1. Preheat the Oven to 400 degrees. 
  2. Cut the turnips into fry shapes. The larger the fry, the less crispy it will be. 
  3. Drizzle the cut turnips with olive oil and sprinkle salt and garlic powder to taste. 
  4. Stir the fries to make sure that the turnips are completely covered in olive oil and spices. 
  5. Line a baking sheet with foil and place the turnips on the baking sheet. The more spread out they are, the crispier they are. Also I have found cooking it on stone bakeware works for crispyness too and no need to put foil on it! 
  6. Bake for 20 minutes and flip. 
  7. Bake for 15-20 more minutes until desired crispiness is achieved. I'm a weirdo and like mine a little burned...:) 
I use reduced sugar Heinz ketchup because I tried the Walden Farms ketchup and could not stand it. My coach said the reduced sugar is okay until I start gaining weight, then she will cut me off. So far, that hasn't happened so I think it's perfectly fine! 

Enjoy your Turnt Up Turnip fries!

- E





Wednesday, April 16, 2014

Waffles in Da House

I've been trying to create ideal protein pudding mix waffles for a week and a half now. I have used different recipes that are on my Ideal Protein pinterest board. My attempts have pretty much sucked  been unsuccessful, but today I finally made the perfect fluffy waffle!

I adapted a few recipes from the posts on my pinterest, but here is what I did and they turned out amazingly.




Ingredients:

1 Ideal Protein Vanilla pudding packet (Chocolate is also yummy)
1 whole egg
1/4 cup of water
1 packet of stevia
1/4 tsp. of Baking powder
A pinch of ideal salt or sea salt
 A dash of cinnamon 
A splash of vanilla 

Directions: 
  1. Preheat waffle iron and spray with non-stick spray. My waffle iron has different time settings and I put my time to the highest setting. 
  2. Whisk 1 whole egg in a bowl until fully beaten. I whisked vigorously for about 30 seconds.  
  3. Add the rest of the ingredients to the bowl. 
  4. Pour the mixture in the center of the waffle iron. 
  5. When the timer goes off take the waffle out and enjoy!

*I put Walden Farms syrup on mine, but it was sweet enough without it! I ate half of it while I was making my coffee without the syrup. :)

-E

Monday, March 3, 2014

Salty Cravings Satisfied with Zucchini Chips

Ok so I have become obsessed with zucchini chips! I haven't figured out how to perfectly cook them in the oven without burning the zucchini to what is literally ash. I HAVE however, found a recipe to perfectly cook them in the microwave! These chips are delicious, crispy and satisfy any salty tooth. My roommates who aren't on the Ideal Protein protocol love them, and I think that attests to how great they are.

Ingredients:

Zucchini (1 large zucchini makes about two cups)
Olive Oil
Sea Salt
Pepper
Garlic powder (optional)
Cayenne (if you want a little spice)

Directions:
  1. Using a mandolin or a knife, slice the zucchini into thin slices. On my mandolin I use the largest setting, which is 3. The key to these is to not make them too thin, but not too thick as well. 
  2. Put the slices in a bowl and pour 1 tsp. over the slices.
  3. Combine 1/4 tsp of salt, pepper to taste, garlic powder to taste, and cayenne to taste in the bowl with the zucchini. 

4. Place the slices on a microwavable plate. It's okay if the slices are touching, but don't overlap them. 

5. Place in the microwave for 5 minutes or until crisp.

6. Take out and enjoy. The longer they sit, the crunchier they are! 
Finished product. Yum! 


-E

Sunday, February 23, 2014

Weight Loss is a Marathon, Not a Sprint

I have been on the Ideal Protein protocol for about 7 weeks now and I have lost almost 20 pounds. That is amazing! I can't remember the last time I weighed what I weigh right now and it feels great!

I find that weekends are my hardest part of the protocol. All of my friends want to go to bars or out to dinner, and my boyfriend eats like a 6 year old boy at an elementary class party. I have to plan really well or I will fall victim to the cheats and fail.

I can also honestly say that during this diet, I have not cheated once. I have made a conscious effort to really give all of myself into this diet and it is slowly paying off. Thats a key word, slowly. The first week I lost a whopping 6 pounds, and am now averaging 2-3 pounds a week. That's great though! I haven't gained and I am slowly approaching my goal with every ounce lost.

Last night, my sorority had a black tie charity event. I always dread this event every year because my dresses don't look right and I look like a fat lard next to all of my skinny bitch friends. I felt amazing putting on my red dress for the first time since the Fall and it being almost too big to pull off! I have not had this problem in a very long time. This dress used to be tight on me, but I liked it because it hid my belly and fat rolls. Last night though, I felt like I was starting to look like my old self, and I finally am starting to feel beautiful again. That feeling is more than enough to keep me inspired to keep going with Ideal Protein.


Here is a little picture of my progress


I guess what my main point is for this post is don't get discouraged, diets are hard and take a while, but the results are well worth the wait! You can do it, don't give up!

-E

Monday, February 10, 2014

Guilt Free Caramel Macchiato

If you are like me, you look forward to trips to Starbucks for that special drink that gives you energy and tastes so darn good! I love getting Iced Caramel Macchiato's year round especially when I am studying for midterms and finals. Unfortunately these drinks pack on the pounds because they are loaded with calories, carbs, and so much sugar. My Grande nonfat Iced Caramel Macchiato comes to about 190 calories, 35 grams of carbohydrates, and 32 grams of sugar. OH MY GOSH!

During Ideal Protein, I have viciously craved my Caramel Macchiato when going to the library or even passing the Starbucks by my house. Luckily, my Ideal Protein coach sent me a video containing a recipe to make the Starbucks latte that we are in desperate need of or we are going to die all craving.



Ingredients:
Doppio espresso (2 shots of espresso)
1 Ideal Protein Vanilla Ready Made Drink
1 tsp of Walden Farms Caramel

How to:
1. Order a doppio espresso either iced or hot in a Venti or Grande cup. (If you are making it iced, order a Venti and if it is hot, order a Grande.)
2. Shake your Ideal Protein Vanilla drink.
3. Poke a hole in the top of the IP Vanilla drink with the straw.
4. Pour your IP Vanilla Drink in the Starbucks cup.
5. Stir. I drizzle caramel sauce on top of the drink to make the Caramel Macchiato, but this is optional. I have thought about getting the WF chocolate syrup to make a mocha drink as well.
6. Enjoy!


*Add two pumps of sugar-free vanilla, caramel, or cinnamon dolce syrup for a little more yumminess without the calories!

My Starbucks has no problem making this for me, but I like to mix in the protein drink and the caramel myself.


This drink comes in at 110 calories, 5 carbs, 0 grams of sugar! That's a starbucks drink worth buying!

-E

Thursday, February 6, 2014

Egg Muffin Bliss

I've been doing the Ideal Protein diet for about 4 weeks now. So far I have lost (since my last official weigh in with my coach) a total of 11 pounds. I haven't found this diet particularly difficult because I find that it fits my lifestyle very well. I love to cook and I love finding new recipes or experimenting in the kitchen. I do, however, HATE veggies. I cannot just sit there and eat celery or bell peppers. I have to hide them in delicious food to make sure I am getting my required 4 cups a day.

I have found so many recipes on Pinterest and have modified them to fit the diet requirements, however, this one I made-up with the a little help of recipes similar to it so I could get the temperature and time to cook these babies.

Here is how I made these:

Ingredients:

1/2 cup of spinach
1/2 cup of chopped green onions
1 cup of mushrooms
1 omelet Ideal Protein packet
2 egg whites
salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees.
2. Sautee a half cup of washed spinach, a cup of washed chopped mushrooms, and a half cup of washed green onions in a pan with olive oil cooking spray.
3. Once the veggies are soft, mix the Ideal Protein omelet packet with 5 ounces of very cold water in the shaker bottle. I also added 2 egg whites to get the "real egg" consistency.
4. Combine the cooked veggies and omelet mix into a bowl.
5. Mix the veggies, omelet mix, and salt and pepper to taste.
6. Spray the muffin tin with olive oil cooking spray and add the egg mixture to the tins.
7. Ladle the veggies evenly into the muffin tin. I did the veggies about a fourth of the way into the muffin tin and my mixture made nine muffins.
8. Pour the remaining egg mixture into the tins evenly until the egg mixture is about 3/4 of the way full.
9. Place in the oven for 15 minutes or until the eggs are cooked through.


10. Take them out and enjoy! Be careful, they are going to be really hot!



- E