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".

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