Deviled Eggs
Ingredients:
(6) Eggs
2 T Walden Farms mayo or olive oil or grapeseed extract
Redmond’s onion salt
Mustard
Salt & Pepper
Optional: paprika, chives or green onions
Directions:
Boil eggs, peel, cut in halves. Mix yokes with Walden Farms Mayo or olive oil or grapeseed extract.
Add mustard, salt, pepper and Redmond’s onion salt to taste. Spoon or pipe back into egg halves. Garnish with paprika, chives or green onions.
Cauliflower Potato Salad
Ingredients:
3 cups of Cauliflower florets
1 hardboiled egg
1⁄2 cup celery stalk
1⁄4 cup chopped green pepper
1⁄4 cup chopped green onions
Black pepper/herbs to task
1 tsp dill relish
1⁄4 cup Walden Farms mayo
1 tsp yellow mustard
1 tsp lemon juice
1 pinch onion powder
1 pinch garlic powder
1⁄2 Splenda packet
1 pinch sea salt (IP or Redmond’s)
Directions:
Steam florets without overcooking. Drain and set aside. Chop egg and mix with the cauliflower. Toss eggs and cauliflower with the sea salt and pepper to taste.
Mix lemon juice, WF mayo, spices, yellow mustard and dill relish for the dressing.
Mix the chopped vegetables and dressing into the cauliflower and egg mixture.
Add fresh herbs of your choice.
Fluffy Potato Rolls
Ingredients:
1 Pkg. IP Potato Puree
2 Egg Whites 1/2 tsp
Baking Powder 1/8 tsp
Baking Soda
"I Can't Believe It's Not Butter" Spray or other approved spray
Directions:
Preheat oven to 200o C/400o F 2.
Beat egg whites 'til foamy, but not stiff
Add in IP Potato Puree, baking powder & baking soda.
Mix well. Batter should be medium thick.
Spray cupcake pan with olive oil or other 0/0/0 non-stick spray.
Spoon batter into cupcake pan. Use large eggs, so the batter made 5 good-sized rolls, filling up each hole about 1/2 to 3/4 full.
Spray top of each roll with "I Can't Believe It's Not Butter"
Bake for 7 minutes (or until done).
Optional: 1 Tbsp. dried onion flakes & 1/2 tsp cajun seasoning, or garlic salt Servings: 1 unrestricted
Green Bean Casserole
Ingredients:
3 cups of green beans, trimmed
1 cup mushrooms chopped
Can’t believe it’s not butter spray
1⁄4 tsp freshly ground black pepper
1⁄2 tsp Ideal Salt
1 Ideal Protein Garlic & Herb Crisps crushed
1 glove garlic minced
1 Ideal Protein Mushroom or Chicken soup mix
1 cup fat free low sodium chicken broth
1 oz. milk PAM spray
Directions:
Preheat oven to 350 degrees
Boil green beans for 5 minutes and then place in ice water for a few minutes, drain. Halve the green beans and set aside.
In a large skillet, medium heat, spray PAM, cook mushroom and transfer to a bowl.
Spray the same skillet with 3 pumps can’t believe it’s not butter.
Add milk and chicken broth. Cook for 5 minutes constantly whisking.
Add IP Mushroom Soup mix, cook for additional 5 minutes.
Add mushrooms, salt and pepper
Simmer for 3 minutes and add green beans, stir to combine.
Pour mixture into 9x13 casserole dish and top with IP Garlic and Herb Crisps.
Bake uncovered 25 minutes.
Servings: 2 unrestricted
Citrus Confetti Cake Provided by Dea Suhai
Wet Ingredients
3 whole eggs
6 oz. milk,
6 oz. water (60 ml)
4 tbsp. grape seed oil
1 tsp of real lemon or orange extract
Dry Ingredients
6 Envelopes of IP Vanilla Drink Mix
1 tsp baking powder
6 tsp granular sweetener
Directions:
Cake
Combine wet & dry ingredients until smooth, add 2 tbsp. of super fine diced lemon, orange and lime rind.
Preheat oven to 325 degrees, spray bundt pan with non-stick spray.
Place batter even in bundt pan, tap to settle batter.
Bake 1 hour. Remove and cool on wire rack.
Once cooled, with skewer, poke holes evenly around top of cake squeeze the juice of one lemon over the top of cake evenly.
Invert on plate and glaze.
Garnish with 1 tsp of fine orange, lemon & lime zest. Don’t let one day ruin your journey. You can enjoy Easter and still be compliant.
Glaze
Over low heat combine 1 vanilla drink mix, 200 ml water and 1⁄4 cup IP Maple Syrup, whisk intermittently for 45 minutes to an hour to reduce and thicken mixture. (careful to not burn).
Cool and thicken in fridge.
Add 1⁄2 tsp lemon or orange extract to glaze while cooling.
Glaze cake.
