Some people have asked what keeps me going on Ideal Protein, I always tell them “the little things”. What I mean is, I have to keep myself interested in the protein packets, drinks, etc with FLAVOR and keep it FUN! Otherwise, I get distracted and find myself wanting to go off protocol.

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Water Enhancers as Mocktails:   Choose flavors you like! When  I started IP in the summer I would often mix a splash of Raspberry/Blueberry  Mio with seltzer and fresh mint-- to me, it felt like I was having a fancy cocktail! Zero calories, zero guilt. 

Tea/Flavor Roasted Coffees: One thing I love about this diet is that I don’t have to give up my daily tea routine! Even better, if you consume decaf tea/coffee you do not have to replace it with extra water consumption throughout the day, as it counts towards your daily water intake! Fantastic! Another perk about this is, tea and coffee can be seasonal -- so get creative! Summer/Spring-  I drink a lot of peach, blueberry and pomegranate tea. Fall/Winter- Peppermint, Constant Comment, Earl/Grey, Pumpkin Spice. 

Extracts/Spices go a long way: Adding extracts to your protein packets can keep you interested in the them. I actually don’t eat any of the puddings or drink mixes plain at all. Some of my favorite flavor combinations are the following:

• Cappuccino packet with Pumpkin Spice- either blended as a frappe or warmed as a latte- yum!
• Chocolate drink mix with Raspberry extract- blended as a mocha frappe, or hot as a raspberry cocoa
• Chocolate pudding with Coconut extract- taste like Mounds! yum!
• Strawberry pudding with Walden Farms Chocolate syrup baked as chocolate strawberry muffins- oh yeah!
• Butterscotch pudding with cinnamon, pumpkin spice as muffins- taste delectable

I am a soup lover by nature. I love that its a complete meal, and so satisfying. For me, soup also naturally reminds me of favorite memories. I'm serious, for some reason a lot of happy times have been around a piping hot bowl of goodness. My first time experiencing white chicken chili was on a wintery cold night at a friend's house. Her mother served it with crispy french bread and butter. Simply tantalizing! Or, how about the first time, I tasted Delmarva Slippery Chicken and Dumplings- delectable! Let's not forget about potato soup- my husband and I's first anniversary dinner was a pot of potato soup in the pouring Maine rain by campfire-- that soup never tasted so delicious!

Ah hem, I digress. Well, now that I am doing IP the decadent, creamy, and oh so cheesy are off the list (for now!) so I'm delving into finding hearty and satiating soups that taste delicious and warm me up on a cold fall/winter's day. Last post, I made roasted red pepper soup - so good! I wanted to set out and make something to pack in those leafy greens that I typically stray from as I just have not developed a fine appreciation for yet... things such as cabbage, and kale. Kale is the "it" leafy green right now. Look in stores, and you will see: kale chips, kale tapenade, kale pesto, kale crisps, etc! The problem for me is I simply don't like it. I've had it sauteed, baked, crisped and it still just taste funky...until now. When,  I throw it in this soup it adds to the vitamin content, and is masked from me ( a former picky vegetable eater) as just a nother leafy green floating around.

This soup may not look the most appealing, but it does pack some flavors which include garlic and ginger. If you try it out, as always I would love your feedback!

Serves: 4 large bowls of soup ( so approximately 2c. of leafy greens per serving- IP friends!)
Ingredients:

1. 2 c. chopped cabbage ( I used Nappa because I had it on hand, others would work too)
2. 3 c. chopped spinach ( I used Northern, again it was in the fridge. Baby spinach works just as well)
3. 3 c. chopped kale
4. 1 large bulb of fennel- diced
5. 4 T. minced garlic
6. 3 T. tomato paste
7. 1 T. ground ginger
8. 48 oz. sugar-free chicken stock
9. 2-4 T. of EVOO
10. S+P to taste

Directions:
1. In large stock pot, heat EVOO on medium.
2. Once oil is hot and coats all sides of pot, add garlic. and fennel Sautee until golden brown.
3. Next, add the: chicken stock, and tomato paste.
4. Whisk all ingredients until, tomato paste is blend and broth forms a light red color
5. Add all remaining ingredients.
6. Simmer on low for 18-20 minutes.
7. Serve warm and ENJOY!

One of the best things about this soup, is its souper (pun intended) great to take to work. One pot, and you have 4-5 lunches for the week.  This soup travels well, and does not stink up the office!

Last night was a chilly one in the Northeast, I was craving a hearty soup.  I developed this recipe on the fly, and it turned out delicious!  It's super easy and SO delicious. For my non-ideal protein friends, this is DAIRY-FREE!

Roasted Red Pepper and Fennel Soup

Ingredients:

1. 2 lbs of roasted red peppers with skin removed-( about 5-6 large peppers cooked)
2. 1 finely diced large bulb of fennel
3. 2 T. minced garlic
4. 2 t. fresh thyme
5.  3 T. Extra Virgin Olive Oil
6. 2 T.  Tomato Paste
7. 5 c. sugar free chicken stock
8. 1/4 t. onion salt
9. 1/4 t. garlic salt
10.  Sea Salt + Pepper to taste



Directions:

1. Heat a medium sized stock pot over high heat.
2. Next, add olive oil. Allow oil to heat for 1 minute.
3. Then, add garlic, thyme, fennel and dried spices. Sautee  until golden brown.
4. Adjust heat of pan to medium, then add roasted peppers to pan.
5. Next, add tomato paste- blending it into all other ingredients in pan.
6. Finally, add chicken stock, and simmer for 10-13 min
7. Add S+P to taste.
8.  Lastly, remove soup from pot and place in blender ( I use my Ninja) and puree for 25-45 seconds.
9. Remove soup puree from Ninja, and serve warm.
10. Serve with optional garnishment, I used oregano.

ENJOY!

If you made this recipe, feel free to share it with others! As always please let me know how you enjoyed it and what you may change to give it a better/different taste!




~ Ideal Protein Tiffany