Hello Readers,

  I hope you're enjoying the blog. I've gotten great feedback from many of you, thank so much for taking the time to write. I wanted to let you know that I'm changing the format a bit on the blog. I will now be posting to "4" separate pages on this blog: savory, sweets, daily life, and makeover. I thought this would help  you, the reader, choose where you wanted to go; instead of scrolling through past blog posts that may be irrelevant to what you're looking for within the site. I hope this helps! Since, I am unable to recategorize my original posts (darn webhost) they have been added to each category [with a link to the original posting]: savory, sweets, daily life and makeover.

SO, as of today this "page" is being deactivated [ for new posts, that is]. SO, be sure to check the four subcategories to view whatever you're looking for, be it: all things savory, sweets, daily life or makeover.

Warmly,

Ideal Protein Tiffany

Who would have thought you could have crispy chicken fingers on Ideal Protein?? YES, it's true! Hits the spot when you're craving greasy diner food or the ol' drive-thru. Pairs well with Walden Farms honey mustard dressing!  Hope you enjoy it!!

                                                               CRISPY CHICKEN FINGERS

Ingredients:

-6 oz chicken tenderloins ( or breast sliced into strips that's what I did above)
- 1 beaten egg
- 1 IP packet of crushed Unrestricted Garlic Chips (using food processor (I love my NINJA) or rolling pin)
S+P to taste

Directions:

Preheat oven to 375. Line cookie sheet or jelly roll pan with foil. Coat chicken in egg. Then, roll chicken in crushed garlic chips. Place chicken on foil-lined pan. Cook for 15-18 minutes. Last minute, select "broil" this seals the chips to be extra crispy and golden brown! Remove from oven, and enjoy.

2013 is behind us, and for some of us-- it was a good year.  For me, I lost 40+ pounds, and gained years of my life back, quite literally--as I came out of the “obese” range of BMI and body fat. For others I know, they were ready to be done and over with the year that seemed to bring problem, or crisis after crisis. Whatever your take on 2013, I’m sure there were teachable moments. Things you learned from... some things you may do again, and other things not so much. 

 I posted my own honest reflection  (see below) of 2013 on Facebook:

"Mitch and I did our annual "year in review" conversation tonight. I don't usually reveal such personal details on FB, but I thought that my story may encourage others. For me, 2013 was the first year I actually submitted to bettering my physical, mental and spiritual health. With the encouragement of a dear friend, I agreed to pursue Christian counseling, and have been going for the last 10 months. It has been such a blessing, and an overwhelming "gift" to allow Gods redemptive healing take root in the broken places of my otherwise messy soul. To God be the glory, the shackles of anxiety have been broken, and I have learned how to truly cast my burdens onto The Lord. Lastly, I have finally owned the issue of obesity, and decided to not make excuses anymore, I've spent the last 5 months focused on getting "healthy" not skinny-- while I'm not at my goal weight, I'm almost there-- and that's a lot to be proud of, it is with Christ's strength not mine I have done this. Psalm 34:4 " God met me more than halfway, and freed me from my anxious fears.”

Some people sent comments of encouragement, and a few others  private messaged me, stating they too struggle with similar issues. I was so blessed to talk with some of them more about counseling, and others about Ideal Protein. Some of them even said that they were planning on starting IP in the New Year. That made me think about New Years Resolutions. I know so many of us (myself included) make resolutions year after year, and always come up short for one reason or another. In fact, businesses prey upon people like you and I for the “busy season” of “losing weight”. Gyms, diet pills, infomercials, work out DVDs and books are all the rage come January 1, and by March so many people have already failed the resolution they committed to for the entire year. Why is this? These people (myself included) are well intended, and motivated. 

I think its for several reasons, 1) people do not realize that the resolution will require sacrifice. This does not only mean sacrificing the junky carby food we like, but also our time; and at times social outings with others in order to accomplish our goal.  2) In America, we want results and we want them now. Impatience wins on this one. People simply are impatient with the process, and give up before they can fully see the results. Many times, we want impossible results in an impossible amount of time.  Now we all know, it most likely took a long time to gain weight over a period of time, why do we think its possible to drop it in such a short period of time? Makes no sense! 3) We lack self-discipline. It’s easy to join the “losing weight” bandwagon for New Years, millions of people do it, and those same people struggle with maintaining that resolution because, they (myself included) struggle with achieving results through self-discipline. We (myself included) instead make excuses: I don’t have time to exercise, I don’t have time to make my lunch to take to work, etc. 

I think if we’re honest with ourselves and set realistic and measurable goals, we can be successful with this year’s resolution-- whatever, that may be.  2014 can be the year, where a change is made! 

1. Make your goal(s) in  month increments, this way you can have accountability to ensure your on track to meet your goal. In addition, doing this allows for the natural ebbs and flows of life. 
2. Have friends, family, etc that are “in” on your goal- they can help encourage you towards your goal, and keep you honest.
3. Be kind to yourself. You will have bad days, you will have days you want to quit. Air it out, and start the next day. No guilt, no beating yourself up. Just get back in the saddle and start again!
4. Reward yourself in small ways when you reach one of your goals. This will make the accomplishment real. For me, its little things like- a new pair of jeans,  a sugar-free London Fog at Starbucks, or buying a new book I’ve been wanting to read. 
5. Believe in you! I know this sounds silly- but truly believing that you can accomplish whatever you have set out to do, will carry you farther than self-doubt and negative talk; especially when you feel like throwing in the towel. 

Thanks for reading friends, and Happy New Year to YOU! May it be filled with unexpected joy and blessings as you pursue your resolutions!

- Ideal Protein Tiffany 

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.

I am in no way being paid to endorse any product on this site. My reviews are solely of my own opinion and consumer experience.


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

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!