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Cilantro Lime Shrimp

Cilantro Lime Shrimp (adapted from Simple Recipes)


  • 2 Tablespoons olive oil (preferable high heat smoke oil if available)
  • 1-2 Serrano chiles, sliced into thin rings
  • 1-2 garlic cloves, sliced thinly
  • 1 pound shrimp, peeled and deveined
  • Salt
  • 1/4 cup chopped cilantro
  • 1-2 Tablespoons lime juice


Place a large saute pan or wok over high heat. Let the pan heat and add oil. Use high heat smoke oil if possible. Let the oil heat until shimmering. If it starts to smoke, remove pan from heat for a moment.

Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for one minute before tossing again so they can get a little bit of sear. Stir fry until cooked through. Turn off heat. Mix in cilantro and lime juice. Serve hot and enjoy!

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Vegetable Pizza

Roasted Vegetable Pizza -- Ideal Protein Recipe

      • 1 Ideal Protein Maple Oatmeal
      • 1 Ideal Protein Vegetable Chili
      • 1/4 teaspoon baking powder
      • 3 small pinches of baking soda
      • 4 oz of hot water
      • 1 Tablespoon olive oil
      • 1/4 teaspoon of dried Italian herbs (basic, oregano, marjoram, hot peppers, garlic)
      • Fresh garlic
      • 2 Tablespoons tomato sauce
      • Select vegetables, sliced thin

Preheat the oven to 350º F. Blend the contents of the oatmeal and the chili together with the baking powder, baking soda, hot water, olive oil and dried herbs until the water is absorbed and all the dry ingredients are equally distributed. Rub fresh garlic directly onto a non-stick baking sheet. Spoon mixture into two pizza rounds and flatten out.

Bake at 350º F for 15 minutes. Remove from the oven. Top pizza with tomato sauce. Garnish with thinly sliced mushrooms, eggplant, green peppers or any other vegetables of your choice from the select vegetable list. Return to the oven or broiler, just long enough to roast the vegetables to taste. Remove from the oven and enjoy! (Makes 2 servings - an extra to save or share!)


Garlic Roasted Broccoli

Garlic Roasted Broccoli (adapted from Foodnetwork.com)


4-5 Ibs fresh Broccoli, about two heads
4 Garlic cloves
2 tsp lemon zest
2 TBSP fresh lemon juice
3 TBSP Olive oil
Sea Salt and pepper

Preheat the oven to 425. Line a sheet pan with foil. Cut the broccoli florets from the stalk. Peel and thinly slice the garlic cloves. Place the broccoli on the sheet pan in a single layer. Toss the garlic gloves with the broccoli and drizzle with 2 TBSP of the olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes., until florets are crisp-tender and beginning to brown. Remove from the oven and immediately toss with remaining olive oil, lemon juice and lemon zest.


Zucchini Noodles

Zucchini Noodles (adapted from NYtimes.com)


2 pounds zucchini
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Chop up the core and add to zucchini ribbons. You can also make the ribbons using a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini.

Enjoy with an animal protein of your choice and homemade tomato sauce (recipe below), lemon juice and zest, Walden Farms Spaghetti Sauce, or Walden Farms Alfredo Sauce.

Homemade Tomato Sauce (adapted from NYtimes.com)


1 tablespoon extra virgin olive oil
2 to 3 garlic cloves, minced or thinly sliced (to taste)
3 pounds ripe tomatoes, quartered if you have a food mill, peeled, seeded, and diced if you don’t
1/8 teaspoon Splenda/or Stevia
2 sprigs of fresh basil, or 2 teaspoons fresh thyme leaves
1 tablespoon slivered fresh basil
Freshly ground pepper

1. In a large nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, Splenda/Stevia, 1 basil or thyme sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn’t scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings.

2. If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade.


Herbed Scallop Skewers

Herbed Scallops Skewers (adapted from Bon Appetit)


1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 garlic clove, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
20 large sea scallops, side muscles removed
20 Cherry Tomatoes (or any variety of favorite vegetables -Zucchini, Yellow Squash, or Mushrooms)

4 flat metal skewers; a spice mill (optional)


Combine first 5 ingredients in a small bowl. Whisk in oil; season to taste with salt and pepper.
Preheat broiler. Finely grind fennel seeds in spice mill, or place in a small resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Place scallops in a medium bowl. Drizzle 2 Tbsp. herb oil over; toss to coat. Alternating scallops and cherry tomatoes, thread 5 of each onto each skewer. Place skewers on a rimmed baking sheet. Sprinkle both sides of kebabs with ground fennel and season with salt and pepper.
Broil skewers until scallops are just opaque in the center, about 4 minutes per side. Transfer skewers to a platter. Drizzle with remaining herb oil.

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Pigs in a Blanket


Pigs in a Blanket

1 packet Ideal Protein Pancake Mix
5-6 1" strips of lean pork or steak
1/2 - 3/4 cup mushrooms
1/2 clove garlic
1 tsp. sea salt
1 tsp. pepper
1-2 Tablespoons olive oil
2-3 ounces water
One pinch of fresh dill
5-6 Toothpicks

Heat oil in skillet over medium-high heat. Slice lean pork or steak into 1" strips and cook with mushrooms. Mix one packet of Ideal Protein Pancake Mix in a blender with water, garlic, sea salt, pepper, and fresh dill. Using approximately 2 Tablespoons of batter per pancake, pour the mixed batter onto a cookie sheet (one packet should make 5-6 pancakes). Bake at 350 degrees for eight minutes or until edges begin to brown, using a spatula to flip each piece halfway through. Do not overcook, as the pancake will become too crispy.

Place a strip of meat and some mushrooms in the middle of each pancake and fold in the sides. Secure with a toothpick and place back in oven for 2-3 minutes. Serve warm. This recipe makes the perfect Ideal Protein appetizer for your holiday events or a great snack!


Chili Tostadas


Chili Tostadas

1 packet Ideal Protein Maple Oatmeal
1 packet Ideal Protein Vegetable Chili
1/4 tsp baking powder
3 small pinches baking soda
4 oz. hot water
8 drops Extra Virgin Olive Oil
1/4 tsp dried herbs (cumin, oregeno, basil, garlic, peppers)
Shredded lettuce
1 Tablespoon fresh cilantro, shredded
1 Tablespoon diced tomatoes or fresh salsa
Chopped onion to taste
Fresh lime

Preheat the oven to 350 degrees. Blend the contents of the oatmeal and chili together with the baking powder, baking soda, water, olive oil, and herbs until all the water is absorbed and the dry ingredients are equally distributed. Spoon the mixture onto a non-stick baking sheet to form 2 tostadas.

Bake for 15 minutes. Remove from oven and garnish with lettuce, cilantro, tomato and onions. Squeeze fresh lime to taste. Serve while hot. Makes 2 servings.


Spicy Roasted Cauliflower

Spicy Roasted Cauliflower (recipe adapted from All Recipes)


1 head fresh cauliflower
3 garlic cloves, minced
1 Tablespoon chile powder
1/2 teaspoon dried crushed red chile peppers
1 teaspoon cumin
Salt to taste
4 Tablespoons olive oil
1/4 cup fresh cilantro leaves, chopped
1/2 lime, juiced


Preheat oven to 325 degrees. Separate the cauliflower florets from the stems and place florets in a large mixing bowl. Add garlic, chile powder, crushed chile, cumin, salt, and olive oil. Mix well until all florets are evenly coated.

Spread the seasoned cauliflower into a shallow roasting pan. Roast one hour or until tender, stirring occasionally. Remove from oven, dress with lime juice, and sprinkle with cilantro. Serve hot.

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Stuffed Green Peppers

Recipe of the Week
Chicken Stuffed Peppers


1 ½ lbs chicken breast, cooked and shredded

2 egg whites, whisked

4 whole green bell peppers

4 cups red bell peppers, chopped

1 cup green onions, thinly sliced

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 tablespoon sesame oil

1 ½ tablespoon soy sauce


Preheat oven to 350 degrees F.

Bring a large pot of water to boil.

Cut the top off of each green bell pepper, remove seeds, place peppers in boiling water, and boil for 5 minutes. Drain and set aside.

Heat pan and add sesame oil. Add garlic and ginger, sauté for 1 min or until fragrant. Add chopped peppers and green onions, and stir-fry for an additional 2 minutes. Remove from heat. Add chicken and remaining ingredients. Combine well.

Spoon ¾ cup of mixture into each green bell pepper. Place peppers in small baking dish and surround with the remaining stuffing mixture. Cover and bake for 30 minutes or until thoroughly heated.

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Fried Turnips

Here is my version of fried "potatoes" that I just tried last night and I loved them. Turnips are white with purple on them and are found in the produce section of the grocery store. I cooked with them for the first time just recently.

Ingredients: turnips, oil, onions, salt, other seasonings of your choice, catsup
  • Wash two small turnips, cut off each end, and slice thin. I further cut them into bite-sized pieces so I generally quartered each turnip.
  • Spray a large skillet with olive oil cooking spray and add maybe a tablespoon of olive or your favorite oil.
  • Use medium to medium-high heat and fry the turnips, turning as needed. I added green onions while frying for extra flavor. Season and add condiments (catsup) as needed.


Roasted Okra

Roasted Okra (adapted from All Recipes)


  • 18 fresh okra pods, sliced approximately 1/3 inch thick
  • 1 Tablespoon olive oil
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper


Preheat oven to 425 degrees. Arrange okra slices in one layer on a foil-lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Back in the preheated oven for 10-15 minutes or until slightly browned.

Serve hot and enjoy! Makes 3 servings.


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