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!


4 cups of turnips, cut into fourths
Diced red onion 
Diced dill pickle 
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! 


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 


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

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! 


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!


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

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: 


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


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

Happy dieting! 


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!

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!


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 :).

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! 


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 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)

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!