This last week was a dozy if I'm honest. I was lazy in blogging and super busy. But here goes my confessions: I find when I'm honest-- instead of feeling guilty or depressed, I acknowledge my flaws and am able to move on-owning what ever happened.  If I try to "justify" a cheat, a nibble or a flat out indulgence-- I get grumpy, 'hangry" and just plain mean to myself and others. Not fun!

This past week was jammed pack with friends  and get togethers,  and while I did not go completely off protocol-- I did allow myself to relax and enjoy the moments that only seem to happen this  time of year.

Monday: typical IP day, stayed on protocol 

Tuesday:  I had a hellish day at work. Computer systems crashing, clients upset, and the work load piling up! All I wanted to do was be in my jammies, eat mac and cheese and veg out. I came home and told my husband of this hard day and he said-- "I'm taking you out for some comfort food". We had fifteen minutes of going and back and forth until I caved in. We went to a tavern up the road from us, and I had thee most delightful mac and cheese (split as an appetizer with husband) and then ordered beef pot roast (only splurge there were a few diced potatoes). I did however have a hot roll with light butter. Oh my inner fat girl was so delighted! Yum--- did I mention this dinner took place by fire? Romantic and charming. I allowed myself to relax.

Wednesday: I baked cookies for our church, ended up making 8 dozen! So, a nibble here and a nibble there turned into 2 whole gingerbread men devoured. Quite tasty.

Thursday: Friend from Zambia in town. He wanted to go to the Cheesecake Factory. OH MY GOSH! Cheesecake is my  second favorite dessert  to a perfect warm chocolate chip cookie, any day! I thought I would try and stay semi healthy and order the Skinny White Chicken Chili, with a side of Asparagus. I did partake of a slice of pumpernickel bread--- ahhh, bread how I have missed you! BUT, I am proud to say I denied my urge to devour the raspberry chocolate ganache cheesecake that my inner fat girl craved. Moving on!

Friday: Went out with a girlfriend for dinner before a concert: stuck to protocol!! Praise the Lord! Ordered grilled shrimp  (2 oz) + blackened tilapia spinach salad with Apple Cider Vin. dressing ( Locals to Delaware: Big Fish Grill is SUPER accomodating and has lovely HH prices).

Saturday: Stuck to protocol

Sunday: Was doing fantastic until..... we went to see the Hunger Games! WOW, it was fantastic-- go see it!  Not just the movie, but the child's size popcorn Mitch and I split. Buttery goodness.


SO, I've gotten the cheating out of my system-- just in time for Thanksgiving. :) Thanksgiving is a holiday, I know I can behave with- give me the protein and veggies and I'm fine. Christmas on the other hand, cocktails and desserts --oh my! My game plan for Turkey Day is:  I am going to stick to protocol and have ordered all   NON-RESTRICTED items for this week. 

Weigh- In day is today! Next week marks my 4th month doing IP- the way I look at it-- I have not gained once in all that time (even with my fall foliage splurge foodie trip to VT). SO, if I gain this week.... what the heck? A girl has got to live a little,  have fun and not being the "evil skinny dieting lady".

So my readers, when you have weeks like this and you WILL...it's unrealistic to think every week you will have the stamina to be 100% IP, let your hair down and remember how far you've come! Then, pull yourself together and start a new, tomorrow!

  So tonight, as I step off that elevator , and down the hall to the scale... "May the odds be ever in my favor".

Here are TWO fantastic recipes that I make for my work lunches! When I first started IP, I bought the frozen bags of spinach or broccoli and would add my sea salt, and call it lunch ( along with an IP packet of choice, of course). Well that took all of a week to become boring! I never have been a fan of boiled, or microwaved veggies- I grew up with that style of cooking (can one even call it that?) and its what turned me off to vegetables completely (SORRY, MOM!). Since being on my own, and now a married lady trying to promote good nutrition to my husband I am all about trying new veggies and cooking techniques.  So what was I thinking reverting back to microwaved veggies in a bag? Answer: I wasn't!

With a little time, creativity and patience, you can have all your lunches ready for a week in under 2 hours,  including cooking time! I think that's fabulous-- and the best part-- you know EXACTLY what you're eating, NO CHEMICALS, no toxins and allows you to stay on protocol!

Back to the recipes, today I'm blogging about two very different recipes: (1) oldie but goodie, and (1) recently added into my routine. First, we have the comfort food of "loaded mash"- a delicious and seemingly creamy delight! This recipe's stunning ingredients are: cauliflower, sugar-free beef cooking stock, splash of milk, S+P, and my favorite ingredient- bacon! YUMM-O! The second, is a classic-- roasted brussel sprouts and bacon- it is SO crispy and delicious!
 
Both dishes are so favorites, I hope you enjoy them!

Oldie but Goodie: Cauliflower Mash with Crispy Bacon

Serving: Note this makes (6-7) servings, with each serving meeting the 2c. requirement of veggies per sitting

Ingredients:
(2) LARGE heads of cauliflower, chopped into large florets

1/4. c. of sugar-free (organic when possible) Beef Cooking Stock

6-7 slices of crumbled bacon (organic is best; at minimum nitrate free), cooked to your preference ( For those of you who would like a substitute, turkey bacon is fine, I've  comed to enjoy real bacon over the last few months, makes me feel like I'm not on a diet)

1/8 c. of 1%  milk ( I know, I know- we're allowed 1 oz a day-- if you consume this you may want to forego the milk throughout the week if you're a strict IP maniac like me; also note it is 1% protocol says FF, I have used this and not gained once throughout my journey, so what the hell? Live a little!)

S+P to taste

Directions:
1. Toss the cauliflower florets in a large stock/soup pot (see picture above) boil until a fork can easily cut through
2. Drain cauliflower
3. Next, you will want to do this in sections-- (unless you have commercial grade equipment, you can do this in one step). Place cauliflower, beef stock, milk into food processor or NINJA ( again, I love my ninja!). Pulse until pureed.
4. Add S+P to desired taste
5. Last, top  with 1-2 T of your crumbled bacon.
6. ENJOY!

I usually make prep individual servings into myDuralex/Pyrex; thus portioning myself 6-7 servings of lunches.

Note: If you do not eat all of this in 7 days, the cauliflower starts to go bad and does create an aftertaste, its best to consume within the first week.

NEW: IP Roasted Brussels & Bacon

Serving: Note this makes (6-7) servings, with each serving meeting the 2c.
requirement of veggies per sitting

Ingredients:
2 lbs. of brussels sprouts, halved
6-7 slices of bacon, cooked to desire texture
1 T. minced garlic
2-4 T. of oil/fat of your choice ( IP folks- I use the rendered bacon fat from my previous recipe, or EVOO)
sea-salt +pepper to taste.

Directions:

1. Preheat oven to 375 degrees.
2. In large mixing bowl, mix all ingredients.
3. Next, line 2 cookie sheets with tin foil.
4. Spread brussels over both cookie sheets, roast for 10 min.
5. Next, flip brussel sprouts, and roast for an additional 8 minutes.
6. Remove from oven, and enjoy! Yum!

I usually make prep individual servings into myDuralex/Pyrex; thus portioning
myself 6-7 servings of lunches.

Note: If you do not eat all of this in 7 days, the brussel sprouts start to go bad and 
creates a bit of an aftertaste, its best to consume within the first week.

This is a SUPER easy peasy way to get dinner on the table in under 20 minutes! 

Often times, my husband and I work different shifts, and I literally can not wait to eat until he gets home. He and others, say I become “hangry”--- definition: hateful, angry, hunger, starving. Anyone else become this way? I know I’m not the only one out there. Looking back its quite comical, but in the moment its just simply not fun to be around. Thus, many a night I prep my dinner when I walk in the door and eat by the time he comes home. I’ve gotten over the newlywed bliss of “we must eat together”. Now, instead of a raging hangry maniac-- I’m fed, and can sit with him as enjoys whatever bountiful feast I have prepared ( or sometimes on rare occasion, bought) for him. Everyone wins.

Ingredients:

1/2 lb.  raw gulf coast XLG shrimp  peeled ( if possible buy at least devained shrimp this will save you time)
2 T. fresh minced garlic
1-2 T. EVOO
3 c. fresh spinach
Squeeze fresh lemon
S+P to taste

Directions:
In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.

ENJOY,
-Ideal Protein Tiffany

Fall is my favorite clothing season of the year. There’s just something cozy about sweaters, leggings, boots and jackets! Since incorporating Ideal Protein into my life, I have lost 30 lbs and simply was not fitting into my clothes any longer. I know, I know-- these are the problems one wants! BUT, I simply do not have the income to buy new clothing every new size I reach. I was doing that at first, and now all those clothes no longer fit! SO, I decided it was time to hit up my local thrift stores!

This is a fantastic (and sneaky) way to get in some of the required 4c. of veggies a day on protocol. SO easy and SO delicious!  ENJOY!

Ingredients

• 1 cup Zucchini, Grated
• 1  Egg
• ¼ c. shaved cauliflower
• 1 IP packet of Garlic & Herb Chips (crushed)
• Salt And Pepper

Preparation Instructions:

1. Preheat oven to 400ºF. Spray a mini-muffin tin with nonstick spray, set aside.
2. Grate the zucchini and then place it in a dish towel and squeeze out the excess water, like you would do with frozen spinach.
3. In a bowl combine, the egg, cauliflower, crushed IP chips, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top.
5. Spray tops of tots with nonstick spray 
6. Bake for 15-18 minutes, or until the top is browned and set.


ENJOY~

Milestones. It feels great getting healthy! Something I’ve struggled with is how to acknowledge my own progress. Sure it feels great to hear people compliment, and fit into new clothes. But at the end of  the day, I was still feeling like I’ve “deprived” myself to get to where I am today. That mindset has changed, I’m happy to say! It took me a little while to get here but, I got some good advice along the way. 

1. Celebrate your success! Even small successes! Nobody wants to be the “evil skinny dieting lady” (as I was called this week, by my ever loving husband) When you can’t allow yourself to revel in your accomplishments it can rob you of joy. Now, celebrating in moderation is key. Let’s not get carried away-- the reason many of us are doing IP, is because we lacked moderation or self-discipline in our lives. 
2. Create a daily gratitude list- I do this every morning-- it keeps me honest. This is somewhat of a new habit, and was suggested by a family friend. My friend could see that I was losing focus on WHY I was dieting, as I was becoming enthralled with numbers allowing them to dictate my mood. Creating a gratitude list has helped to re-shape and hold me accountable why I am dieting. We all enter diets for different reasons, knowing and staying true to your reason will keep you honest and make the journey worthwhile
3. Be kind to yourself- this is what I have learned the most throughout 2013. Nothing good comes from beating yourself up, because you didn’t stick to protocol, or whatever the case may be. We, as humans will fail- not only others, but ourselves. Its when we can get out of our own way, that we truly grow. 
4. Have a support network- this has been so crucial! I have amazing friends in my life who hold me accountable, and have literally reminded me of WHY I am doing this when I want to give up, which lately has been OFTEN. These people are relentless! They have my best interest in mind and press me on towards my goal. It doesn’t even have to be friends or family, it could be a coworker or even a doctor. Find people around you who are going  to encourage you to live a healthier lifestyle. For me, it all started with my GYN encouraging me to get fit for a healthy baby. Praise God for her! She has inspired me and kept me honest! Find those people, and tell them how grateful you are for them!

While these four things may seem cliche or “I’ve heard that before”, they have changed my life. I encourage you, to find what works for you-- each story is different!

Today, my scale at home says I’ve lost 30 lbs since August 2013 while doing IP. I chose to celebrate this milestone! I’ve worked my ass off-- learning self-disicpline, and eating healthy. I have always struggled with my weight, and have not found a diet that has worked for me. I always gave up in the teen pound  loss milestone. So not only did I celebrate the actual 30 pounds lost, but the accomplishment of NOT giving up! This diet is working for me, find what works for you!

This recipe can be changed to add whatever flavors you wish. I’ve done salted carmel, pumpkin spice, peppermint, chipotle.  ENJOY!


Ingredients:

1 IP Chocolate Drink 
6 oz water 
1 T. sugar-free peppermint syrup
1T. sugar-free chocolate syrup (Walden Farms)
2 T. unsweetened cocoa powder

Directions:

Shake all ingredients together in IP shaker. Next, pour blended ingredients onto wax paper  lined cookie sheet. Next, place cookie sheet  in freezer for about two hours, allowing bark to harden.  Use pizza cutter to make slices of bark, Enjoy!

Today started out rough, but, I did manage to throw this in the crockpot on my way out the door like-a-crazy person! Turns out, this was the best decision I made all day! I love opening the door after a VERY long day of work, and remembering by the overwhelming smell of a slow cooked roast, that “Oh yeah, dinner’s already done”!  Best feeling ever, ah long sigh of relief! 

This meal will hit the spot, and taste great on a cold fall night (like tonight)! I served mine with cauliflower mash and broccoli! Delicious!



Serves: 2

Ingredients:

• 16 oz Pork Loin
  
• 1 t. salt+ pepper (for dry rub)
• (1) 24 oz. jar organic tomato basil sauce ( I find this has less sugar, and typically 5 ingredients or less)
• 2 T. Walden Farms Sugar-Free Raspberry Salad Dressing (shining star ingredient, gives it a little sweetness from the acidic tomato sauce)
• 2 T. EVOO
• 1 Large Leek
• 2 T. fresh chopped basil
• 2 T. fresh chopped parsley
• S+P to taste

Directions:

1. Warm crock-pot on low
2. Score pork with meat tenderizer (all sides), then rub 1 t. EVOO on all sides of pork
3. Next, rub  S+P over all sides
4. Place 1/4 jar of tomato sauce in bottom of crock-pot, next add 1/2 the chopped leeks+ 1/2 the basil on top of sauce
5. Place seasoned pork on top of leeks in crock-pot
6. Add: parsley, remaining leeks, and basil on top of pork loin
7. Top with remaining tomato sauce, EVOO and S+P to taste.
8. Cook on low for 6-8 hours
9. Serve warm, and enjoy!

This was a hellish week of cravings on Ideal Protein. I made chocolate covered toffee pretzels for a halloween function, and boy was I crazy for doing so! The smell permeated the house and I became quite the grouch since I could not partake! Next time, I will pick up a bag from the store (gasp, I know-- I too, hate buying pre-made items to take to a function) simply for the sake of keeping my sanity and willpower. While Halloween was a grump fest, I decided I would not let it get me down for the rest of the week ( and it did not- weigh-in day was today and I lost 3.6lbs!). 

SO, I came up with this recipe for dinner one night and apparently, I am obsessed with the ENDLESS possibilities of the  UNRESTRICTED garlic & herb chips!- I decided to shake things up a bit and do a “breaded chicken” - WOWZA, this will be a week night fav!

Ingredients:

1. (1) IP packet of Garlic & Herb Chips (crushed into crumbs- I use a ziploc bag and rolling pin)
2. 8 oz of chicken cutlets ( to make fresh, from breasts: see how to instructions, here) 
3. 2 t. EVOO, split in half
4. 2 T. fresh minced oregano
5. 2 T. fresh minced parsley
6. 1/2 c. basil leaves (washed)
7.  1 whole garlic roasted- (meat removed) (see recipe here)
8. 2 drops of lemon juice OR light squeeze of fresh small lemon
9. S+P (to taste)

Directions: 

1. Preheat oven to 400 degrees. 
2. In food processor, combine: basil, garlic, 1t. EVOO, lemon juice and S+P. Puree for 20 seconds. 
3. Next, in shallow medium-sized bowl combine: IP garlic & herb chips, with fresh oregano and parsley, thus forming a “bread crumb topping”.
4. On wax paper, lightly brush chicken cutlet with remaining EVOO.
5. Place EVOO side down in the combined “breadcrumb” topping. Press cutlet light into mixture, once this has been done remove cutlet from bowl and place on wax paper (breaded side down). 
6. Remove basil-garlic mixture from food processor, spoon 1-2 t. of puree onto (naked side) cutlet.
7. Next, lightly roll the chicken cutlet from smallest end, towards largest forming a “stuffed” chicken cutlet. 
8. Place chicken cutlet in lightly sprayed Jelly Roll Pan  or in rectangular 9x9 oven-safe stoneware.
9. Repeat steps 3-7 until all cutlets have been prepped (  8 oz should make between 4-6 stuffed chicken cutlets)
10. Spray cutlets lightly with PAM/ EVOO spray.
11. Bake in oven for 18-20 minutes, or until temperature of chicken is 190degrees. Breadcrumb topping should be light golden brown
12. Enjoy!