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
(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
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.
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
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.
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.