ASIAN TURKEY CHICKEN BURGERS
1 lb ground Turkey or Chicken
1/2 cup chopped onion
3 tablespoons chopped parsley
2 tablespoons Worcestershire sauce
1 minced green bell pepper
1/2 cup Walden Farms Calorie Free Oriental Dressing
1-tablespoon low sodium soy sauce
2 teaspoons ginger
½ teaspoon salt
1/4-teaspoon pepper
2 garlic cloves- minced
Combine all ingredients in a bowl. Shape into patties. Place on nonstick skillet coated with cooking spray at medium heat. Cook till done.
Chocolate Banana Protein Smoothie
1 package of Ideal Protein Pudding mix
6 tablespoons of Walden Farms Chocolate Syrup
10 Ice cubes
mix up banana pudding to a milk shake consistency, add chocolate syrup and ice and blend until smooth.
Red and Green Salad
Dressing:
1 teaspoon Dijon mustard
1/2 teaspoon Splenda or Stevia
1 Tablespoon lemon juice
2 Tablespoons rice vinegar
1 teaspoon dried mint
1 teaspoon dried thyme
3 Tablespoons olive oil
salt and white pepper to taste
1 teaspoon Dijon mustard
1/2 teaspoon Splenda or Stevia
1 Tablespoon lemon juice
2 Tablespoons rice vinegar
1 teaspoon dried mint
1 teaspoon dried thyme
3 Tablespoons olive oil
salt and white pepper to taste
Salad:
4 cups red leaf lettuce, washed and torn up
1/2 red onion, sliced very thin
10 radishes, sliced very thin
1 cucumber, diced
2 stalks celery, sliced
4 cups red leaf lettuce, washed and torn up
1/2 red onion, sliced very thin
10 radishes, sliced very thin
1 cucumber, diced
2 stalks celery, sliced
Preparation:
In a small bowl, mix dressing ingredients together. In a salad bowl, combine lettuce, onion, radishes, cucumber and celery. Add dressing to salad and toss to coat all ingredients. Serve immediately.
In a small bowl, mix dressing ingredients together. In a salad bowl, combine lettuce, onion, radishes, cucumber and celery. Add dressing to salad and toss to coat all ingredients. Serve immediately.
If you have fresh herbs handy, replace dried mint and thyme with 1 Tablespoon each fresh mint and thyme. You could also garnish your salad with alfalfa sprouts or other kinds of sprouts or shoots (snow peas, mustard or radish shoots, among others), which you will find in the fresh vegetables section of your grocery store. These sprouts are not only delicious; they are also very healthy! Serve this salad with a barbequed beef flank steak or Ideal Protein leek soup.
Rubbed Pork Tenderloin with Roasted Tomato Sauce(BBQ)
Preparation: 10 minutes Cooking: 40 minutes Servings: 4
Ingredients:
Sauce:
8 ripe, plum tomatoes, stems removed
1 jalapeno, stem removed and seeded
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped French shallots
1/4 cup tightly packed fresh cilantro leaves
1 Tablespoon fresh lime juice
2 teaspoons minced garlic
salt
freshly ground black pepper
8 ripe, plum tomatoes, stems removed
1 jalapeno, stem removed and seeded
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped French shallots
1/4 cup tightly packed fresh cilantro leaves
1 Tablespoon fresh lime juice
2 teaspoons minced garlic
salt
freshly ground black pepper
Rub:
1 teaspoon paprika
1 teaspoon Splenda or Stevia
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 large or 2 small pork tenderloins, about 1 pound total
extra virgin olive oil
1 teaspoon paprika
1 teaspoon Splenda or Stevia
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 large or 2 small pork tenderloins, about 1 pound total
extra virgin olive oil
Preparation:
Sauce: grill the tomatoes and jalapeno over direct high heat until black and blistered in spots. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the other sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.
Sauce: grill the tomatoes and jalapeno over direct high heat until black and blistered in spots. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the other sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.
Rub:
in a small bowl combine the rub ingredients and crush them together with your fingertips. Trim excess fat and silver skin from the tenderloins. Lightly brush or spray the tenderloins with olive oil. Spread the rub all over the tenderloin and press the spices into the surface of the meat. Grill the tenderloins over direct medium heat until the centers are barely pink, 15 t0 20 minutes, turning once halfway through grilling time. Remove it from the grill and cover loosely with foil. Allow to rest for about 5 minutes before slicing. Serve warm with the sauce.
in a small bowl combine the rub ingredients and crush them together with your fingertips. Trim excess fat and silver skin from the tenderloins. Lightly brush or spray the tenderloins with olive oil. Spread the rub all over the tenderloin and press the spices into the surface of the meat. Grill the tenderloins over direct medium heat until the centers are barely pink, 15 t0 20 minutes, turning once halfway through grilling time. Remove it from the grill and cover loosely with foil. Allow to rest for about 5 minutes before slicing. Serve warm with the sauce.
The truth is, the rub in this recipe is so good that the meat doesn't even need a sauce, but if tomatoes are in season, whip up this cooked salsa for a colorful flourish. Fire-roast the vegetables over direct high heat, then cook the meat over direct medium heat.
Hot or Cold Sesame "Miracle Noodles" Recipe
Ingredients:
- 1 or 2 7oz. bags of Miracle Noodle (the less noodles you use, the more the sauce is distributed, and the more flavorful the noodles are)
- 1/4 cup Kikkoman Soy Sauce
- 1/4 rounded cup WF peanut spread , softened in microwave 15 seconds on high
- 2 tbsp cider or rice vinegar
- 1 tsp dark sesame oil
- 2 tbsp Hot Chili sauce
- 2 cups shredded chinese cabbage and kohlrabi
- 1 cup bean sprouts
- 4 scallions, chopped
- 1 tsp sesame seeds
Directions:
Open bag of Miracle Noodles into a colander and rinse with cold water for a couple of minutes and boil for one minute, pat dry with a paper towel or small hand towel. Cut noodles with scissors to make smaller pieces. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce.
Sprinkle scallions and sesame seeds throughout the salad and serve. Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot! It's makes great leftovers the next day!! I had to adapt this recipe to make it phase 1 compliant so it is not the original recipe she did on her show, but super Yummy!
Open bag of Miracle Noodles into a colander and rinse with cold water for a couple of minutes and boil for one minute, pat dry with a paper towel or small hand towel. Cut noodles with scissors to make smaller pieces. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce.
Sprinkle scallions and sesame seeds throughout the salad and serve. Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot! It's makes great leftovers the next day!! I had to adapt this recipe to make it phase 1 compliant so it is not the original recipe she did on her show, but super Yummy!
"Rice" Pudding
1 tsp gelatine or Agar Agar with ¼ cup water
1 Ideal Protein Vanilla Pudding & 6 oz water
2 Cups of riced cauliflower - cooked, chopped and cooled into small, rice-sized pieces. (Pulse in blender in small batches for best results).
Splenda (1-2 pkts)
Vanilla (1 tsp)
Cinnamon, nutmeg to taste
1 Ideal Protein Vanilla Pudding & 6 oz water
2 Cups of riced cauliflower - cooked, chopped and cooled into small, rice-sized pieces. (Pulse in blender in small batches for best results).
Splenda (1-2 pkts)
Vanilla (1 tsp)
Cinnamon, nutmeg to taste
Mix gelatine with water, add pudding, cauliflower and flavourings (you could use any extract flavourings you like, maple, orange, strawberry) - mix well and put in refrigerator till set. Top with Walden Farms caramel sauce, strawberry spread or just a dash of cinnamon.
