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Thread: Food ideas and recipes

  1. #1
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    Default Food ideas and recipes

    Peanut Butter Protein Bars

    Ingredients:
    2 tablespoons crunchy natty peanut butter
    2 tablespoons butter, melted
    1/2 teaspoon liquid artificial sweetener
    1/4 cup Splenda
    1 scoop Vanilla Praline Designer Whey protein powder

    Melt peanut butter and butter in microwave. Mix in the sweeteners thoroughly. Add protein powder and stir until it forms a ball. (You may need to use your hands) Roll up in ball and knead a bit; then separate into even portions, shaping as desired. Refrigerate until firm.

    Makes 4 bars. Approx 2 carbs per bar.

  2. #2
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    Thai Burgers with Tangy Cucumber Salsa

    makes 4 burgers

    Tangy Cucumber Salsa

    1 cup seeded and finely chopped cucumber
    1 tbsp soy sauce
    juice from 1 large lime
    ½ tsp dried chili flakes
    2 tbsp finely minced fresh coriander (cilantro)
    ½ tsp Splenda

    - Mix all ingredients in a small bowl. Refrigerate until ready to use.

    For burgers

    1/2 lb each lean ground beef & turkey
    zest from 1 large lime, finely chopped
    ¼ tsp dried chili flakes
    1 tsp finely grated fresh ginger
    2 tbsp finely chopped coriander (cilantro)
    2 tsp soy sauce

    - Mix all ingredients in a small bowl. Shape into 4 burgers, and grill until desired
    -Remove burgers to plate and serve with Tangy Cucumber Salsa

    For the burgers (each) ...
    Total: 206 calories
    Fat: 13.5g
    Carbs: 0.5g
    Fiber: tr.
    Protein: 21g

    For the salsa (whole recipe) ...
    Total: 41 calories
    Fat: 1g
    Carbs: 9g
    Fiber: 2g
    Protein: 2g

  3. #3
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    Pineapple Bars

    Ingredients:
    1 1/2 cups soy protein isolate
    3 Tablespoons whey protein
    1 cup Splenda
    1 1/2 Tablespoons liquid lecithin
    1 1/2 Tablespoons glycerin
    3/4 cup heavy cream
    3 Tablespoons coconut oil
    1 Tablespoon OR - 2 Tablespoons finely chopped unsweetened fresh pineapple
    1/2 teaspoon pineapple extract
    Preheat oven to 350°F.

    Combine soy, whey and Splenda in a food processor. Add remaining ingredients. Pulse on high until a soft dough forms. Remove dough and knead by hand. Press into an 8x5-inch pan and bake at 350°F for 10 minutes. Remove from pan and cut into bars while still hot. Allow to cool and store in airtight container.

    Makes 6 bars. Approx 3 carbs per bar.

    You can get liquid lecithin from www.vitaglo.com... just do a search I eat these while they are hot!! Taste great w/ a thick Vanilla protein shake

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    Pastry Pancakes

    Ingredients:
    1/3 cup full-fat soy flour
    2 cups cottage cheese
    1 Tbsp oil
    8 eggs
    1/3 cup vanilla protein powder
    1 Tbsp DaVinci Splenda-sweetened vanilla syrup
    1 tsp. nutmeg
    1 tsp. cinnamon
    2 pkts Splenda

    Place all the ingredients in a blender and mix well. Pour onto heated griddle into circles. They spread out so allow room!

    You can get the Davinci syrup from here ---> http://www.davincigourmet.com

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    Cheesy Cinnamon Spread

    Ingredients:
    8 oz of cream cheese, softened to room temperature
    1/4 cup unsalted butter, at room temperature
    1 teaspoon cinnamon
    3 Tablespoons Splenda

    Whip all ingredients together with an electric beater on medium speed until throroughly mixed and smooth. Store in sealable container for up to three weeks.

    Tastes REALLY good w/ the Pastry pancakes!!

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    Tropical Orange Creamsicle

    8 oz unsweetened canned lite coconut milk
    5 ice cubes
    1/2 cup heavy cream (very cold)
    1 scoop vanilla protein powder
    3 Tablespoons DaVinci vanilla syrup
    1/2 teaspoon Sugarfree Tang or Ket-OJ

    Mix coconut milk, ice cubes and heavy cream in blender until ice is crushed well. Add remainder of ingredients.

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    WOW--now those are some yummy sounding recipes. Lots of variety here. So much out there that is good tasting and not gonna harm you, just a matter of trying out new stuff. Anytime you can make your own bars, do it the ones you buy are full of crap and are spendy.

    NB--I've found that fruit really helps with the sweet tooth. Shoot even tuna tastes better with a chopped apple thrown in.

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    wow too! sounds great. i just made my grocery list. before i jump back 'on the wagon' im gonna just chill out, take my time trying all this new food. i think it'll be easier than 'oh my gawd, ive gotta have something new for lunch or i'll puke'...then trying to throw something together to stay clean. nb and val id love to have more 'entree' ideas if you have any.

  9. #9
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    Asian Steak Dinner w/ Soy Sesame Sauce

    Ingredients:
    1 to 1 1/4 pounds top sirloin steak
    1/2 cup beef broth
    1/4 cup dry sherry
    2 tablespoons soy sauce
    1 tablespoon minced fresh ginger
    1 teaspoon cornstarch*
    2 teaspoons butter
    2 teaspoons peanut or olive oil
    1 to 2 teaspoons Asian (toasted) sesame oil
    2 to 3 green onions, thinly sliced or cut lengthwise into slivers
    Cut steak into 4 equal portions. Place each piece between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.

    In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside. Melt butter in oil in a wide nonstick frying pan over medium-high heat. When butter sizzles, add steak. Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes). Transfer to a platter and keep warm.

    Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened (1 to 2 minutes).

    Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.

    Makes 4 servings. 2.7 carbs per serving.

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    Skillet Chicken Dijon

    Ingredients:
    4 boneless chicken breasts with or w/o skin
    3 Tablespoons olive oil (or any oil)
    2 cloves garlic, minced
    3 Tablespoons white wine
    3 Tablespoons soy sauce
    2 Tablespoons Dijon mustard

    Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.

  11. #11
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    Orange Chicken Stir Fry

    Ingredients:
    1/2 lb. chicken strips or 2 boneless breasts cut up
    2 Tablespoons olive oil
    1 cup frozen stir fry vegetables*
    1/4 cup water
    1/2 cup DaVinci Gourmet Sugar Free Orange Syrup
    1 teaspoon guar gum
    1/8 teaspoon salt
    1/4 teaspoon ground ginger
    1/2 teaspoon soy sauce

    In medium skillet, sauté chicken in olive oil over medium high heat for a few minutes until almost done. Add vegetables and fry for another two minutes.

    Mix all remaining ingredients together well in a glass and be sure to get the guar gum well dissolved, no lumps. (Guar gum mixes best when gradually shaken into a liquid from a salt-type shaker and whisked as you go to remove/avoid lumps.)

    Reduce heat to medium, add sauce mix, and cover for about 5 minutes. Sauce should be thickened to a nice glaze when done.

    Serves 2. 3 to 5 grams of carbohydrate per serving depending on veggies used.

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    Stir Fried Ginger Shrimp

    Ingredients:
    3/4 pound cleaned and deveined shrimp
    1 Tablespoons Canola oil
    1 Tablespoons Walnut or Stir Fry oil
    2 cloves garlic minced
    1 Tablespoons peeled ginger root, chopped
    1/2 cup sliced mushrooms
    1 Tablespoons toasted sesame oil
    1 Tablespoons soy sauce
    1/4 teaspoon dried hot pepper flakes, or to taste

    Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger root and stir fry 30 seconds. Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3-4 minutes. Serve immediately.

  13. #13
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    Almond Chicken

    Ingredients:
    4 chicken breast halves, skinned and boned
    1 large egg
    1/2 teaspoon dried tarragon, crumbled
    3/4 cup sliced almonds, finely, minced
    1/4 cup grated Parmesan cheese
    2 Tablespoons olive oil
    2 Tablespoons unsalted butter

    Salt and freshly ground white pepper
    Blanched almond flour for dredging
    Lemon wedges Place chicken breast halves between two sheets of plastic wrap and lightly pound to an even 1/2 inch thickness. In a shallow bowl, beat the egg and add the tarragon; season with salt and pepper. On a plate, combine the minced almonds and Parmesan cheese.

    Heat oil and butter in a skillet large enough to hold chicken pieces without them touching each other. Dust the chicken breasts with almond flour and dip in egg and then in almond/cheese mixture to coat completely. Immediately transfer them to the skillet and sauté until golden brown, about 1 ½ minutes per side. (To make sure that the chicken is cooked right through, cut into a piece. It should be pearly white, not pink in the middle.) Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.

    Serves 4. 2.5 carbs per serving.

  14. #14
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    Steamed Green Beans w/ Lemon Vinaigrette

    Ingredients:
    1-1/4 lb. green beans, trimmed and rinsed
    3 Tablespoons fresh lemon juice
    2 Tablespoons mayonnaise or heavy cream
    1 Tablespoon minced shallots
    3/4 teaspoon salt
    Freshly ground black pepper to taste
    1/2 cup canola oil or grapeseed oil (cold pressed)
    1/4 cup chopped red bell pepper

    Steam the green beans until tender, about 5 min. Meanwhile, in a small bowl, combine the lemon juice, mayonnaise, shallots, salt, and pepper. Add the oil in a slow stream, whisking constantly until the vinaigrette is well blended. Toss the cooked beans with the red pepper and enough vinaigrette to coat, about 1/3 cup. Serve warm, with extra vinaigrette on the side, if you like.

    Makes 4 Servings. 4.5 carbs per serving.

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    Sweet Potato Casserole

    Ingredients:
    1 small sweet potato(baked, cooled and mashed to make 1/2 cup)
    1/2 cup canned pumpkin
    1 medium summer squash(halved, seeded, baked and mashed to make 1 cup)
    4 eggs
    2/3 cup heavy cream
    1 tsp xanthan gum
    1/2 stick butter
    1/2 tsp salt
    1 tsp cinnamon
    Dash of allspice
    Dash of cloves
    1/2 cup Splenda
    1 tsp Brown Sugar Twin

    Prepare sweet potato and squash to their recipe ready condition as listed above. Ingredients should be room temperature. Preheat oven to 325°F. Butter a 9-12" casserole dish.

    In large mixing bowl, stir together mashed sweet potato, pumpkin, and mashed squash (any summer squash is acceptable here). If some lumps remain, don't worry about it - they add a little character to the dish! In a separate bowl beat eggs with xanthan gum, Splenda and Brown Sugar Twin. Add heavy cream and mix (with hand mixer) until well mixed and beginning to thicken.

    Add egg/cream mixture to sweet potato mixture and stir by hand to mix lightly. Add salt, spices and food color (if you wish to use it.) Mix to distribute. You may wish to taste here for your sweetness and spice preference. If more is needed, add it now.

    Spoon mixture into buttered casserole dish and smooth to even out. Cut remainder of 1/2 stick butter (after using some to butter dish) into thin pats and distribute them over top of casserole. Optionally, you can sprinkle a bit of extra cinnamon on top. Bake for 35-45 minutes until browned at edges and cracking a bit. Remove from oven and cool 10 minutes before sprinkling with marshmallows.

    40 grams carbs (allowing for fiber) in entire recipe.
    Makes 6 servings. 6.5 grams per serving.

    I made this dish w/ the squash only once. It was really good but the next tome I made it I eliminated the squash and increased the pumpkin and sweet potato to make up the difference which of course increased the carbs. This tasted awesome!!

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    When do you have time to cook like this? These sound awesome! Here's my recipe:
    1) Put alot of water in pot
    2) Turn on
    3) Insert chicken
    4) Cover and cook until done.

  17. #17
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    LOL!!! It really doesn't take long to make those side dishes

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