Egg Crusted Cauliflower Pizza Imposter

EGG CRUSTED CAULIFLOWER PIZZA IMPOSTER!

Prep time: 15 min       Cook time: 5-7 minutes     Serving size: Entire Pizza!         Yield: 1 serving

CRUST INGREDIENTS (All seasonings below are optional…experiment or choose your favorites):

1 Egg plus
2 Large Egg Whites
1/2 Cup Cooked, Riced Cauliflower
Pinch of Garlic powder
Pinch of Onion powder
Pinch of Oregano
Pinch of Cayenne pepper
Pinch of Sea Salt
Pinch of Pepper

½ -1 Teaspoon Olive Oil (or Olive Oil Spray)

TOPPINGS (…or use your imagination!):

1/4 Cup Walden Farms Carb Marinara or Alfredo Sauce
2.5 oz Cooked Chicken

1/2 Cup Spinach
1/4 Cup Mushroom
1/8 Cup Onion

DIRECTIONS:

Whisk together egg & egg whites until frothy.  Mix in seasonings of choice, then add cauliflower and set aside

Place skillet over medium heat on stovetop.  Add ½ teaspoon oil (or spray skillet) 

Pour entire egg/cauliflower mixture into heated pan

Cover and let cook for about 3½  minutes

Slide onto plate, flip back into skillet on uncooked side, cover and cook for an additional 1½  minutes or so

Flip onto a pizza pan and add toppings of choice

Place under broiler, cooking until toppings are well heated - about 5 minutes

Remove from oven and ENJOY!!!

Note:  This recipe can be made as a pizza or as pizza bread with sauce on the side for dipping (any of the Walden Farms dips, salad dressings or mustard work well)

IP Information:  No Ideal Protein products are needed!  This recipe may be considered part of your ‘whole food protein’ daily intake. 

Tortilla Wrap

TORTILLA WRAP (IP POTATO Puree)

INGREDIENTS:
1 package IP Potato Puree
75 ml water
1 tsp olive oil

Fill with your choice of ingredients.

DIRECTIONS:
1. Heat a pan on the stove with a bit of olive oil
2. Mix the IP Potatoes and water until blended.
3. Spoon onto pan and spread thin into a round shape like a tortilla

If it is not spreading, its too thick. Immediately take from pan and add a bit more water. It will be okay thick, but you want to make a big enough tortilla to be able to wrap around your other ingredients. Too thick = too small and heavy to properly work like a tortilla. But should also not be too thin to fall apart. So 75 ml is a very good level, but not above 100 ml.
4. Cook until set, then flip.

These definitely help satisfy those cravings for mexican food and bread.

Bonnie's Phase 1 Friendly Cole Slaw

BONNIE’S PHASE 1 FRIENDLY COLE SLAW – General guidelines

Combine both red and green cabbage with scallions and use the Walden Farms Cole Slaw dressing!  Spice it up a bit with some celery seed, dill weed and/or cayenne pepper or hot sauce.  (I usually use salt, pepper and sometimes celery seed...yummmmm! Enjoy:)

Options:  choose to add any of the bell peppers (red, orange and yellow add a nice appearance), or any other of the veggies, shredded.

Combine red cabbage with red onion, some cucumbers and apple cider vinegar, salt & pepper...tasty!

Change the texture for additional variety as well, i.e., thick and chunky or thin and finely sliced. Although the ingredients remain the same they really do have a different taste experience.

For a “Asian Slaw” use green onion, celery, red bell pepper (chopped finely).
Make dressing with:
1 tsp. soy sauce
2 tsp. olive oil
2 Tbsp. rice vinegar (NOT rice wine vinegar)
1 tsp. Dijon mustard
½ packet of Splenda or Stevia
Salt, pepper and Tabasco to taste

Pour over veggies and mix well.

Red & Green Salad

RED & GREEN SALAD

Prep time: 10 minutes           Cook time: none         Serving size:              Yield:

DRESSING INGREDIENTS:

1 tsp Dijon Mustard

1 packet Splenda or Truvia

1 Tbsp Lemon juice

2 Tbsp rice vinegar

1 tsp dried mint

1 tsp dried thyme

3 Tbsp Olive oil

SALAD INGREDIENTS:

4 cups read leaf lettuce, washed and torn up

10 radishes sliced very thin

2 stalks celery, sliced

½ red onion sliced very thin

1 cucumber, diced

Salt and pepper to taste

DIRECTIONS:

Combine in all in ingredients and toss, serve immediately so it does not get soggy.  Note if you have fresh ingredients replace dried seasons with fresh. 

Quiche

QUICHE

Prep time: 20 min    Cook time: 35+/- minutes        Serving size:  1/8 slice of quiche*      Yield:  8

INGREDIENTS:

½ lb ham diced

2 packets IP Pancakes prepared (4 pancakes)

8 eggs

4 cups spinach

2 cups green onions

2 cups asparagus

4 Tbsp Walden Farms Alfredo Sauce

DIRECTIONS:

1) Line an oiled pie plate with all 4 prepared pancakes (for pie shell).  Bake at 375° for 5 minutes

2) Sauté spinach, and asparagus.  Add Ham. Once Sautéed, drain and add to pie shell.

3) Beat eggs with Alfredo Sauce and pour into pie shell

4) Cook for 20 minutes or until eggs are set

5) Sprinkle green onions over surface and serve

*Cut into 8 pieces; each serving slice is ¼ restricted item plus 1 whole egg

White Cheddar Muffins

WHITE CHEDDAR MUFFINS

Prep time: 6-10 min    Cook time: 17-18 min      Serving Size: 2 muffins   Yields: 4 muffins                 

INGREDIENTS:

1 Packet IP Vanilla Pudding

1 Packet IP White Cheddar Ridges

       (or Southwest Cheese Curls)

1 teaspoon baking powder

¼ teaspoon salt

1 Egg white

1 Whole egg

1 teaspoon Olive Oil

2-3 oz water (start w/2oz)

DIRECTIONS:   Pre-heat oven to 400°F

1) Spray 4 slots of a muffin pan with olive oil

2) Crush Cheddar Ridges to powder, while still in the sealed IP packet

3) Mix dry ingredients in a bowl and set aside

4) Mix wet ingredients in a separate bowl and combine with dry ingredients (DO NOT OVERMIX…this causes tough muffins) until consistency is that of a thick pudding, adding more water if needed.  

5) Evenly distribute muffin batter into prepared muffin tin (4 slots)

6) Bake for 17-18 minutes or until toothpick inserted in the center comes out clean

7) Remove from oven, let stand for 5 minutes, remove from muffin tin onto cooling rack or serve 

       immediately and…ENJOY!

Recipe Options:  Add 1 Tablespoon Walden Farms Alfred Sauce to the above recipe

IP Products: 1 Packet IP Vanilla Pudding and 1 Packet IP White Cheddar Ridges

     or Southwest Cheese Curls or 1 Packet IP Garlic & Onion Soy Nuts

Phase 1 serving: Two muffins = One IP serving including 1/2 *Restricted Protein serving

Grilled Veggie Platter

GRILLED VEGGIE PLATTER

Prep time: 10 min            Cook time: 20+/- minutes         Serving size:  2/3 cup     Yields:  4 servings

INGREDIENTS:

2 Cups Zucchini sliced ½” thick

4 Cups green peppers sliced ½” thick

2 cups mushrooms

1 cup Walden Farms Balsamic Dressing

Real salt to taste

Pepper to taste

Olive Oil spray

Skewers/Grill/Oven 425°F/baking sheet

DIRECTIONS:

1) Prepare either skewers and grill or oven to 425°F and baking sheet sprayed with Olive Oil

1) In a large re-sealable plastic bag, combine all ingredients except olive oil; marinate in refrigerator for 30 minutes or overnight

2) Thread vegetables onto skewers or place in a grill basket; cook until tender

3) You may also spray a cookie sheet with Olive Oil spray, place veggies on the sheet and bake in your oven at 425°F for 15-20 minutes, or until they reach your desired tenderness/browned appearance

4) Place on a serving dish with left-over turkey and enjoy