Eating Healthier is About Lifestyle Education

ASPARAGUS AND CURRY EGG CASSEROLE

4 Servings

  • 24 egg whites
  • 3/4 pound ham cooked and cubed
  • 8 cups asparagus
  • 1/2 teaspoon minced garlic
  • 1 teaspoon olive oil

Directions:

Cook asparagus in salted, boiling water until tender.
Lightly mix egg whites with curry paste and seasoning. Pour into oiled casserole dish with cubed ham.
Place in bain-marie, in a 375-degree oven for 10 minutes or until egg whites are set.
Place asparagus in an oven-safe dish. Baste with olive oil and garlic. Salt and pepper.
Bake for 5 minutes or until hot.
TO PLATE: Top eggs with asparagus.
NOTE: A Bain Marie is a cooking container holding hot water, into which a pan is placed for slow cooking. Usually used in the oven.

ASPARAGUS SOUP

4 Servings

  • 1 1/2 pounds ham slices, extra lean julienned
  • 6 cups chicken stock
  • 6 cups asparagus
  • 2 cups green onions
  • 2 tablespoons dill

Directions:

Cut asparagus into small pieces. Set tips aside.
Cook asparagus tips in boiling stock. Set aside. Slowly cook green onions and caraway in olive oil. Add asparagus pieces. Add stock.  Cook for 45 minutes. Blend. Pass the soup through a sieve. Add ham and cooked asparagus tips.
Serve very hot..

BROCCOLI FRITTATA

4 Servings

  • 4 eggs
  • 8 egg whites
  • 1/2 pound ham
  • 7 cups cooked broccoli chopped
  • 1 cup parsley chopped fine

Directions:

Blanch broccoli in salted, boiling water. Cool. Chop.
In a large bowl, beat all eggs, add parsley, basil, salt and pepper until just blended. Stir in broccoli, ham and parsley.
Heat oil in a 10” ovenproof skillet over medium heat. Pour in egg mixture. Cook over low to medium heat until eggs are almost set but still moist on the surface about 10 to 15minutes.
Cut into wedges to serve.

NOTE: Frittata may be served hot, warm or cold.

CHICKEN CRETONS

4 Servings

  • 2 pounds chicken breast ground
  • 1 cup chicken stock
  • 1/2 envelope Ideal Protein Salt and Vinegar Ridges crushed
  • 1 teaspoon parsley
  • 1/2 cup green onion chopped
  • 1 clove garlic minced
  • 2 teaspoons mustard powder
  • 1 teaspoon salt
  • 1 pinch thyme
  • 1 pinch nutmeg
  • 6 cups greens
  • 4 tablespoons Ideal Protein dressing (your choice)
  • 1 cup pickles

Directions:

Combine all ingredients in a large pot except for pickles and greens. Bring to boil, stirring constantly. Reduce to low heat and cook for 50 minutes or until the stock is completely evaporated. Divide mixture into individual serving dishes or in a large dish. Refrigerate.
Serve on the greens, with dressing and pickles.

 

CHICKEN IN A CREAMY MUSTARD AND HERB SAUCE

 

4 Servings

  • 1 1/2 pounds chicken breast 4 pieces
  • 7 cups mushrooms
  • 1 cup green onions sliced thin
  • 1/3 cup chicken stock
  • 2/3 cup Ideal Protein Honey & Dijon Dressing

Directions:

Heat 1 tablespoon of olive oil in nonstick pan. Cook chicken for 10 minutes until browned on both sides. In same pan, add 1/2 cup green onions and cook for 1 minute. Add stock and bring to a boil. Slow cook for 4 minutes. Reduce liquid to 1 tablespoon.
Mix dressing and mustard in a bowl. Slowly add the warm sauce from the pan on the bowl. Mix well. Return sauce to pan and let simmer (do not boil!) for an additional 5 minutes.

Add herbs. Just before serving, warm 1/2 tablespoon of olive oil in a skillet. Add mushrooms, sauté until soft. Add remaining green onions and garlic. Cook for 2 minutes.

Arrange mushrooms on the plate. Add a slice of chicken breast and top with sauce.

 

 

CHICKEN STUFFED PEPPERS

4 Servings

  • 1 1/2 pounds chicken breast
  • cooked and shredded
  • 2 egg whites whisked
  • 4 whole green peppers
  • 4 cups red peppers chopped
  • 2 cups green onions thinly sliced

Directions:

Cut the top off of each whole pepper, remove seeds. Place peppers in boiling water and boil for 5 minutes. Drain and set aside.
Heat pan and add garlic and ginger root. Mix for 30 seconds. Add chopped peppers and green onions and stir fry for an additional 2 minutes. Remove from heat. Add chicken and remaining ingredients. Combine well. Spoon 3/4 cup of this mixture into each reserved pepper. Surround the peppers with the rest of the stuffing. Cover and bake in a 350-degrees oven for 30 minutes or until
thoroughly heated.

NOTE: This dish is easy to prepare in advance and may be frozen.

 

CHILI CHICKEN STIR-FRY

4 Servings

  • 1 1/2 pounds chicken breast cooked cubed
  • 2 cups green onions sliced
  • 2 cups Chinese cabbage finely sliced
  • 2 cups portobello mushrooms quartered
  • 2 cups soybean sprouts
  • 1 tablespoon vegetable oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon hot sauce
  • 2 tablespoons tamari soy sauce
  • 1/4 teaspoon chili paste
  • 1/2 tablespoon chili powder
  • 2 tablespoons fresh Ginger

Directions:

Combine all ingredients in a large pot except for pickles and greens. Bring to boil, stirring constantly. Reduce to low heat and cook for 50 minutes or until the stock is completely evaporated. Divide mixture into individual serving dishes or in a large dish. Refrigerate.
Serve on the greens, with dressing and pickles.

 

COZY LIME TURKEY

4 Servings

  • 1 1/2 pounds turkey breast
  • 7 cups mushrooms sliced
  • 1 cup enoki mushroom
  • 1/2 cup lime juice
  • 2 1/2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Directions:

In a small bowl, mix lime juice and 1 1/2 tablespoons of olive oil. Dip each turkey piece until coated. On a baking sheet, arrange turkey in single layer; sprinkle with salt and pepper. Arrange oven rack at least 6” from heat and set temperature to broil. Broil turkey approximately 15 minutes, turn and pour remaining lime-oil mixture over chicken. Continue to broil approximately 15 minutes or until turkey is cooked. Sauté mushrooms in remaining olive oil. Add seasoning. Serve turkey on a bed of mushrooms.

 

FLANK STEAK WITH GARLIC SOY SAUCE

4 Servings

  • 1 1/2 pounds flank steak
  • 6 cups Chinese cabbage sliced 1/4” thick
  • 2 cups red cabbage sliced 1/4” thick
  • 1 tablespoon olive oil
  • 8 tablespoons soy sauce
  • 4 cloves garlic crushed
  • sea salt to taste
  • pepper to taste

Directions:

Score flank steak on both sides. Marinate the meat in soy sauce and garlic in the refrigerator for 24 hours. Heat olive oil in a pan and slowly cook the Chinese cabbage. When tender, add half of the meat marinade, cover and simmer for 30 minutes. Add water if there is not enough liquid. Repeat process in a different pan for the red cabbage.
Heat the broiler.
Remove meat from the marinade and place in an oven-safe dish under a pre-heated broiler for 8 minutes on each side. Cooking times vary, depending on the desired doneness.
Allow the meat to sit for 5 minutes. Slice at an angle and serve with the 2 different cabbages.

 

GARLIC TURKEY CHINESE STYLE

 

4 Servings

  • 1 1/2 pounds turkey breast
  • 3 tablespoons chicken stock
  • 2 cups broccolini cut 1.5” long
  • 2 cups fennel cut 1.5” long
  • 2 cups green onions cut 1.5” long
  • 1 cup mung bean shoots
  • 1/2 cup garlic crushed
  • 2 teaspoons olive oil
  • 3 tablespoons soy sauce
  • 1/2 teaspoon sea salt

Directions:

Cut turkey into strips. Sauté in olive oil for a few minutes. Add garlic, fennel, broccolini, green onions and mung bean shoots. Add stock and soy sauce. Cover and cook until turkey and vegetables are cooked. Remove meat and vegetables. Reduce sauce. Return turkey and vegetables to pan. Combine well and serve.

 

 

GRILLED VEGETABLE PLATTER WITH TURKEY

4 Servings

  • 1 1/2 pounds turkey breast
  • 2 cups zucchini sliced 1/2” thick
  • 4 cups green peppers sliced 1/2” thick
  • 2 cups mushrooms
  • 1 cup Ideal Protein Classic Balsamic dressing
  • 2 tablespoons olive oil
  • sea salt to taste
  • pepper to taste
  • Skewers prepared

Directions:

In large resealable plastic bag, combine all ingredients (except turkey and olive oil) and marinate in refrigerator for 30 minutes or overnight.

Either thread vegetables onto skewers or place in grill basket and cook until tender.

Season and brush the turkey breast with olive oil and grill.

Slice the turkey, and arrange on the grilled vegetables.

NOTE: This recipe is an excellent way to use turkey leftovers.

ORIENTAL SESAME SHRIMP AND ZUCCHINI NOODLES

1 Servings

  • 2 cups Zucchini noodle
  •  1/4 cup Reduced Sodium Soy Sauce
  •  2 tbsp IP Oriental Sesame Sauce
  • 2 tsp Grapeseed Oil
  • 8 oz jumbo shrimp

Directions:

Spiralize zucchini using the fattest noodle blade to create zoodles, then add to a colander. Set atop a bowl. Lightly salt then toss with your fingers to coat and place in the refrigerator for 30 minutes to an hour to drain the excess liquid. Remove zoodles from refrigerator then pat dry with kitchen or paper towels.

Meanwhile. Add IP Oriental Sesame Sauce, soy sauce and grapeseed oil to a large bowl then whisk to combine.

Heat a large 12” skillet over medium heat. Add the shrimp then sauté for 2 minutes on the first side, and flip. Add the sauce to the shrimp. Turn heat up to medium-high then add zoodles and sauté for one minute. Remove everything from the pan and serve while warm!

SESAME-GINGER BEEF STEAK

 

4 Servings

  • 1 1/3 pounds flank steak well trimmed
  • 7 1/2 cups green peppers halved lengthwise
  • 2 tablespoons garlic crushed
  • 2 tablespoons ginger grated
  • 2 teaspoons olive oil
  • 1 tablespoon cider vinegar
  • 2 tablespoons soy sauce
  • sea salt to taste
  • pepper to taste

Directions:

Combine olive oil, soy sauce, vinegar, ginger and garlic. Reserve 1 tablespoon of marinade. Combine marinade and beef flank steak in a plastic bag turning to coat. Close bag securely and refrigerate 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade. Set marinade aside.
Baste peppers with reserved marinade. Place steak and bell pepper halves on grid over medium heat. Grill 12 to 15 minutes for rare to medium and until peppers are tender, turning steak and pepper halves once. Brush steak with reserved marinade before turning. Carve steak diagonally against the grain into thin slices. Serve with peppers.

 

 

ROAST BEEF SALAD

4 Servings

  • 1 1/4 pounds beef tenderloin, lean cooked, cut into strips

  • 4 cups greens

  • 2 cups green pepper cut into strips

  • 2 cups celery stalk sliced 1/4” thick

  • 2 tablespoons fresh parsley chopped fine

  • 2 tablespoons fresh basil chopped fine

Directions:

Mix vegetables in a large bowl.
Mix vinegar with salt, pepper and hot sauce. Add oil. Pour over vegetables. Mix well and
refrigerate for 30 minutes.
Serve on a bed of lettuce and garnish with slices of roast beef and fresh herbs.

SHRIMP SALAD WITH SOYBEAN SPROUTS

4 Servings

  • 2 pounds shrimp fresh, peeled, deveined
  • 2 cups oyster mushrooms
  • 2 cups red peppers cut 1/4” thick
  • 4 cups soybean sprouts
  • 1 teaspoon chives finely chopped
  • 1 teaspoon olive oil

Directions:

Sauté peppers in olive oil. Add mushrooms. Let cool.
Cook shrimp in salted water (enough to cover) with 1/2 of the Tamarind sauce for 1 to 2 minutes. Drain and let cool.
Place soybean sprouts in boiling water and remove as soon as the water returns to a boil.
Rinse in cold water and drain. Dry in paper towels.
Prepare the sauce by mixing chili powder, vinegar, remaining Tamarind sauce and olive oil. Combine sprouts, red peppers, mushrooms and chives. To plate, arrange vegetables, surround with shrimp and sprinkle with coriander.

NOTE: You can use raw soybean sprouts instead of cooking them.

STUFFED MUSHROOMS

 

4 Servings

  • 1 1/2 pounds ham julienned
  • 1/2 packet Ideal Protein Salt and Vinegar Crisps crushed
  • 4 large Portobello caps
  • 3 cups portobello mushrooms chopped
  • 1 cup cucumber chopped
  • 1 cup radish
  • 2 cups greens
  • 1 tablespoon green onions chopped
  • cloves garlic minced
  • 2 tablespoons Ideal Protein Classic Balsamic dressing
  • 1 teaspoon olive oil
  • sea salt to taste
  • pepper to taste

 

 

Directions:

Marinate the 4 large mushroom caps with olive oil and garlic.
Chop the remaining mushrooms. Slowly cook green onions in olive oil marinade (from the mushrooms).

Add chopped mushrooms to pan and cook until all water is evaporated. Add chopped garlic and cook for 1 minute. Add dressing and ham, mix well. Place mushroom heads on a greased cookie sheet and stuff with mixture. Top with crushed Crisps.

Bake in a 375-degree oven for 5 to 10 minutes or until lightly browned.
Serve on salad with cucumber and radish.

 

TURKEY CASSEROLE MEDITERRANEAN STYLE

4 Servings

  • 1 1/2 pounds turkey breast 4 pieces
  • 1/4 tablespoon chicken stock
  • 4 cups green peppers cut 1/4” thick
  • 4 cups zucchini cut 1/4” thick
  • 1/4 cup lemon juice

Directions:

Sauté turkey in olive oil in a wok or pan. When half cooked, add peppers and season with onion powder. Turn regularly until turkey is no longer pink. Add zucchini, lemon juice, garlic, oregano and chicken stock and cook for an additional 3 to 4 minutes or until vegetables are tender but not overcooked. Remove from heat. Add parsley and serve.

 

TURKEY TERIYAKI

 

4 Servings

  • 1 1/2 pounds turkey breast 4 pieces
  • 4 cups soybean sprouts
  • 2 cups green peppers
  • 2 cups green onions
  • 2 teaspoons lemon juice
  • 2 teaspoons garlic
  • 2 teaspoons ginger chopped fine
  • 1/4 cup Ideal Protein Oriental Sesame Sauce
  • 1 tablespoon olive oil
  • 1 clove garlic minced

Directions:

Combine lemon juice, dressing and olive oil. Use 1/2 to marinade turkey, (30 minutes to 2 hours). Set aside. Barbeque or broil cutlets (4 to 6 minutes per side) brushing often with reserved marinade.
Sauté ginger and garlic in olive oil. Add peppers and onions. Cook for 3 minutes. Add soybean sprouts and reserved marinade and sauté 5 minutes Serve turkey on soybean sprouts.

 

 

VIETNAMESE SCALLOPS

1 Serving

  • 2 chopped green onions
  • 1 tbsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp stevia
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp tamari
  • 1 tbsp lime juice
  • 3 cups tagliatelle zucchini, from about 2 medium zucchini
  • 8 ounces bay scallops, cooked
  • 1 cup slivered radishes
  • 3 tablespoons chopped fresh cilantro

Directions:

Combine green onion, garlic, ginger and stevia in a small saucepan. Heat over medium heat until it starts to sizzle. Cook for 15 seconds.

Add tamari, lime juice, zucchini, scallops, and radishes and cook until soft. Remove from heat then put in a bowl, add cilantro and serve.

ASIAN KALE & CHICKEN SALAD

Directions:

1. Place chicken breast in a large zip lock bag with the green onions then season with salt and pepper and set aside. Combine soy sauce, grapeseed oil, IP Oriental Sesame Sauce, ground ginger, garlic and lime juice in a bowl then whisk to combine. Reserve 1/3 cup marinade then pour the remaining marinade in the bag with the chicken and green onions. Refrigerate for at least 30 minutes and up to 5 hours.

2. Preheat pan then place chicken in pan. Cook 3-4 minutes a side with the lid closed.

3. While the chicken is cooking, combine red cabbage, snow peas, celery, and green onions in a large bowl then toss with reserved marinade. Taste then add extra lime juice, salt and pepper if necessary. Top chicken with slaw then serve.

1 Serving

  • 1 chicken breast (8 ounces), pounded to an even thickness
  • 3 green onions, chopped into thirds
  • 2 Tbsp low-sodium gluten-free soy sauce
  • 2 tsp grapeseed oil
  • 2 tbsp IP Oriental Sesame Sauce
  • ½ tsp ginger
  • 1 tsp red chili flakes
  • 3 cloves garlic, minced
  • ½ lime juice
  • salt and pepper

For the snap pea slaw:

  • 1 cup thinly shredded red cabbage (about ½ small head)
  • ½ cup snow peas, thinly sliced vertically
  • 1 celery, thinly sliced
  • ½ green onion, thinly sliced on the diagonal

FLANK STEAK WITH GRILLED TOMATOES & CUCUMBER HERB RELISH

Directions

  1. To marinate steak: Place steak in a large zip lock bag with paprika, cumin, granulated garlic, pepper, thyme, olive oil, cherry tomatoes and 1 teaspoon salt. Rub the mixture all over both sides of steak. Refrigerate, uncovered, for 1 day.
  2. To prepare relish: Combine cucumbers, shallots, oregano, parsley, red pepper, garlic, lemon juice, and olive oil in a bowl. Whisk to combine everything.
  3. To grill steak & tomatoes: About 30 minutes before you’re ready to grill, remove the steak from the refrigerator. Preheat grill to high.
  4. Brush the steak with 2 tablespoons oil.
  5. Grill the steak 4 to 5 minutes per side for medium-rare. Grill the tomatoes, cut-side down (without turning), until softened and lightly marked, 3 to 4 minutes. Let the steak rest for 10 minutes; thinly slice against the grain. Serve the steak and tomatoes with the cucumber herb relish.

1 Serving

For the steak:

  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp garlic, ground
  • 1½ tsp ground pepper
  • 1 tbsp coarsely chopped fresh thyme
  • 1¼ tsp kosher salt, divided
  • 8 ounces flank steak
  • 2 tsp extra-virgin olive oil, divided
  • 1 cup cherry tomatoes, cut in half

For the cucumber:

  • 1 cup cucumbers, seeded and diced ( ¼ inch)
  • 2 cloves garlic, minced or finely grated
  • 2 shallots, chopped
  • 1 tablespoon chopped fresh oregano
  • ¼ cup chopped fresh parsley
  • 1 tbsp lemon juice
  • ¾ teaspoon kosher salt
  • 2 scallions, thinly sliced
  • ¼ cup chopped fresh mint
  • 2 cloves garlic, minced or finely grated
  • ¼ teaspoon crushed red pepper
  • ⅓ cup extra-virgin olive oil

CAULIFLOWER FRIED RICE

2 Servings

  • 1 tsp grapeseed oil
  • 2 large eggs
  • 3 green onions, thinly sliced
  • 1 tbsp grated fresh ginger
  • 1 tbsp minced garlic
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
  • ½ cup diced red bell pepper
  • 1 cup snow peas, trimmed and halved
  • 4 cups cauliflower rice
  • 3 tbsp reduced-sodium soy sauce

Directions:

  1. Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces.
  2. Add 1 tablespoon oil to the pan along with green onions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add bell pepper and snow peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.
  3. Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes.
  4. Return the chicken mixture and eggs to the pan; add soy sauce and stir until well combined. Garnish with green onions.

CABBAGE SOUP

1 Serving

  • 2 tsp olive oil
  • 1 green onion
  • 2 cloves garlic minced
  • 8 ounces ground beef
  • 1 tsp salt
  • dash pepper
  • 2 cans diced tomatoes (14.5 ounces each)
  • 3 tbsp apple cider vinegar
  • 16 ounces chicken broth
  • 2 cups red cabbage sliced into strips

Directions:

  1. In large stock pot, heat oil and green onions and garlic until tender.
  2. Add ground beef to stock pot and season with salt and pepper. Cook until browned.
  3. Stir in can tomatoes, apple cider vinegar, and chicken broth. Bring to a simmer.
  4. Add the cabbage and stir in. Cover and cook on medium low for about 30 minutes or until cabbage has softened.

BEEF & BROCCOLI

1 Serving

  • 2 cups bite-size broccoli florets, stems cut into ¼-inch pieces
  • 8 ounces flank steak, trimmed
  • 1 tbsp minced garlic
  • 1 tbsp minced, fresh ginger
  • 2 tbsp IP Oriental Sesame Sauce
  • 1 tbsp apple cider vinegar
  • ½ teaspoon salt
  • 1 tsp ground pepper
  • 1 tablespoon hot chile sauce, plus more to taste
  • 2 tsp grapeseed oil, divided

Directions:

  1. Steam broccoli over an inch of boiling water in a large saucepan fitted with a steamer basket until bright green, about 1 minute. Transfer to a colander to drain.
  2. Cut steak with the grain lengthwise into 2-inch-wide pieces. Cut each strip across the grain into ¼-inch-thick slices. Combine the steak, garlic, ginger, Oriental Sesame Sauce, apple cider vinegar, salt and pepper in a medium bowl. Stir to combine.
  3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Carefully add the beef in one layer. Cook undisturbed for 1 minute, letting it begin to sear. Then, stir-fry until lightly browned but not quite cooked through, about 1 minute.
  4. Swirl 2 teaspoon grapeseed oil into the wok, add the broccoli and stir until just combined, about 15 seconds. Return the beef and any juice to the wok. Stir-fry until the beef is just cooked through, about 1 minute. Season with more chile sauce, if desired.

STEAK WITH BROCCOLI AND SHIITAKE MUSHROOMS

1 Serving

  • 8 ounces strip steak (1-1¼ inches thick), trimmed
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground black pepper
  • 2 cups zucchini, cut into 2-inch pieces
  • 2 tbsp IP Honey Dijon Dressing
  • 4 tsp apple cider vinegar
  • 2 teaspoons reduced-sodium tamari
  • 2 teaspoons grated fresh ginger
  • 1¼ teaspoons stevia
  • ¼ teaspoon garlic powder
  • 8 cups chopped romaine lettuce

Directions:

  1. Preheat skillet to medium-high. Season steak with ¼ teaspoon salt and pepper.
  2. Add zucchini to a frying pan, with the apple cider vinegar, IP Honey Dijon Dressing, ginger, tamari, and stevia. Cook while stirring until tender for 8 to 10 minutes.
  3. Add strip steak, turning once, 3 to 4 minutes per side for medium rare.
  4. Arrange lettuce on a platter. Slice the steak into ½-inch-thick strips. Top the lettuce with the steak and vegetables. Serve with the dressing.

STEAK SALAD

1 Serving

  • 8oz flat iron steak
  • 1 cup broccoli, cut into 1-inch florets, stems peeled if desired
  • 2 tsps grapeseed oil, divided
  • 1 cup shiitake mushrooms, stems removed, caps sliced ½ inch thick
  • ¼ teaspoon salt
  • 2 large cloves garlic, minced
  • 2 tbsp IP Balsamic Dressing
  • 1 tbsp reduced-sodium tamari
  • 2 tsp grapeseed oil
  • ¼ tsp red chili flakes

Directions:

    1. Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
    2. Pre-heat skillet over medium-high heat. Add flat iron steak cook until brown
    3. Add shiitakes, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.
    4. Reduce heat to medium; add garlic and 2 tsp of oil and cook, stirring, for 30 seconds. Add IP Balsamic Dressing and tamari and cook for 30 seconds more. Remove from heat; stir in oil, then add the broccoli and crushed red chili flakes and gently toss to combine.

SCALLOP WITH SPINACH AND LEMON

1 Serving

  • 2 cups baby spinach
  • 3 tablespoons water
  • ½ cup lightly packed fresh parsley sprigs
  • 4 teaspoons lemon juice
  • 1 clove garlic, quartered
  • 1/8 teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • Pinch of red chili flakes
  • 8 ounces of scallops
  • 2 tsp of grapeseed oil

 

Directions

1. large skillet on medium heat, place spinach and water and cook until tender for 2-4 minutes.
2. Add the garlic, parsley, red chili flakes, salt, pepper and lemon juice.
3. Add the grapeseed oil and scallops.
4. Stir until cooked, then remove from heat and put in a plate, serve while warm

CHICKEN, CHARRED TOMATO & BROCCOLI SALAD

1 Serving

  • 8 ounces boneless, skinless chicken breast, trimmed
  • 1 cup medium tomatoes
  • 1 cups broccoli florets
  • 2 tsp grapeseed oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon chili powder
  • ¼ cup lemon juice

Directions:

  1. Place chicken in a skillet or saucepan and add enough water to cover; Add lemon juice and bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.
  2. Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.
  3. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.
  4. Place a large heavy skillet, such as cast-iron, over high heat until very hot. Add the oil to the skillet along with the tomatoes and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.
  5. Combine tomatoes in a large bowl with the shredded chicken, boiled broccoli.

CHICKEN FAJITA

Directions:

  1. Season chicken breast with salt, black pepper, garlic, chili powder, cayenne powder and half of ground cumin seed in a ziplock plastic bag. Marinate seasoned chicken fillet for 24 hours in the refrigerator.
  2. Preheat non- stick pan. Add apple cider vinegar, lime juice, stevia, and the chicken, then cook for about 5 to 8 minutes or until thoroughly cooked.
  3. Add the peppers, grapeseed oil, water, and sprinkle cayenne powder. Stir until tender.
  4. Remove from heat then serve in a plate, top with cilantro for final touch.

1 Serving

  • 8oz chicken breast chopped into pieces, about 2
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cayenne powder
  • 1/2 teaspoon ground cumin seed
  • 1/2 teaspoon smoked paprika
  • 1/4 cup apple cider vinegar
  • 1/4 cup lime juice
  • 1 teaspoon stevia
  • 2 cloves garlic chopped
  • 1 inch medium green bell pepper cut to 1
  • 1 inch medium red bell pepper cut to 1
  • 1 hot pepper
  • 1/2 cup cilantro
  • 2 tbspwater
  • salt & pepper to taste

VEGGIE AND PORK BOWL

1 Serving

  • 2 cups of chicken broth
  • 1 ½ tsp Cilantro, chopped
  • ½ cup Brown Mushrooms, cut in ¼ inch clice
  • 1 ½ tsp Ginger, chopped
  • 1 clove Garlic, chopped
  • 1/2 hot pepper
  • ½ cup Bok-Choy, thinly sliced lengthwise
  • ½ cup tomato
  • 8 oz Pork Loin (Tenderloin)
  • 1 tbsp Organic Tamari
  • 2 tsp Grapseed Oil

Directions:

  1. Remove the stems from the mushrooms and discard. Cut the mushrooms into ¼-inch slices; set aside. Remove the cilantro leaves from the stems and discard stems. Roughly chop the cilantro and set aside.
  2. Peel the ginger and finely chop; set aside.  Finely chop the garlic cloves; set aside.  Remove the stem, pith and seeds from only HALF of the hot pepper and discard. Finely chop and set aside.  Remove the end of the baby bok choy and cut into very thin slices lengthwise; set aside.  Cut the tomato in half lengthwise. Cut each half into three wedges; set aside.
  3. Pat dry the pork tenderloin with paper towels. Cut into ¼-inch thin slices.  Heat a medium sauté pan over medium-high heat. When hot, add the pork tenderloin slices and sear for 2 to 3 minutes until browned and cooked through. Remove the pork from the pan and set aside.
  4. Bring the chicken stock concentrate, tamari sauce, ginger, hot pepper, garlic clove, bok choy in the pan and let cook for 5 minutes.  Reduce the heat to medium-high, add tomatoes, pork and green onions.
  5.  Heat through for 1 minute until the bok choy is tender but still crisp and the mushrooms are softened.
  6. Remove from heat and stir in the cilantro.
  7. Ladle the soup into a bowl.