Peppermint Holiday Drink Recipe

Peppermint Cheer, Ideal Protein Style!

Hope’s Peppermint Cheer

http://www.benchmarkmedicalgroup.com/hopes-peppermint-cheer

Hope’s Peppermint Cheer – phase  1-4, serves 1

1 1/2 cups frozen coffee, partially frozen, or you could use cooled coffee and 5- 10 ice cubes

1 Ideal Protein pre made vanilla drink

2 tsp. unsweetened cocoa powder

1/4 tsp. peppermint extract

1 tbsp Walden Farms Chocolate syrup

Optional Toppings:

Dollop of Walden Farms Marshmallow dip -

drizzled with the Walden Farms chocolate syrup!

In a blender at all your ingredients, process until smooth.

–I’ve read you can make this hot by if you don’t use the ice cubes.

 

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Make Cappuccino Coffee!

 Thanks to 3fatchick’s member Mystical Mama for this epic recipe :)  I’ll definitely be trying this out as the weather cools down!
Cappuccino coffee

1 packet Cappuccino, pudding or chocolate drink powder
6-8 oz of cold water (or less if you like a thicker drink)

Mix packets as usual. Place in microwave for 1.5 minutes.

Add prepared coffee to mixture, stir and enjoy!

I will switch up which pudding packets I use…. sometimes chocolate, vanilla, butterscoth etc (or a mixture of 2 flavours for something different)

You can top with sprinkle of cinnamon, nutmeg, pumpkin pie spice etc or if you are feeling in the mood for a more decadent drink, add the Walden Farms chocolate or butterscotch dipping/syrup and stir well or a dollop of fat free whipped topping to the finished product and enjoy!! So yummy!!

This process will make a nice frothy hot drink with no lumps or separation!

* I actually use the puddings more then the chocolate drink as they have less sodium and carbs but taste exactly the same!!

Recipe of the Day

Big Mac in a Bowl

Default BIG MAC (no cheese) IN A BOWL

  • 1/2 pound raw ground beef, about 5 1/2 ounces cooked weight or 153 grams cooked *
  • Salt and pepper, to taste
  • 1 teaspoon minced dry onions
  • 46 grams dill pickle slices or 2 dill spears, chopped, about 1 5/8 ounces
  • 2 tablespoons WF Thousand Island Dressing
  • 1 1/2 ounces iceberg lettuce, shredded

Brown the ground beef, drain off any fat, season with salt and pepper.. Meanwhile, soak the dry onions in a little water to rehydrate them. Put the meat in a large salad bowl and add the remaining ingredients. Toss and eat at once.

(I add a sprinkle of Land O Lakes cheese powder to have a bit of that cheesy flavor)

Importing Pages from Another Blog

So for those of you who DON’T know, I used to have a blog called “Welcome to the Dark Side”, which was basically a jab at Ideal Protein and making light of the fact that I was seen as rebellious for doing something different, and had gotten kicked off of a diet support group’s site for not being a “true” dieter.

As of this morning, WordPress has agreed to import my pages from my other blog, which include a TON of recipes, like, 80 of them.  I’m hoping I don’t have to do too much reorganizing, but if I do, se la vi I guess.

Once I get those organized, with any luck I’ll be ready to be back on track documenting the recipes I’ve found on the forums I’m a member of as well as online in general.

Here’s hoping the Gods of Technology smile on me.

Vegetable Stir Fry

Vegetable Stir Fry – Great alternative to plain vegetables

This recipe courtesy of 3fatchicks.com (SleepingBeautE)

1 Large Onion, cut into chunks
1/2 green pepper, cut into chunks or slices
1 package sliced mushrooms (14 oz)
3 cups chopped broccoli
1-2 bunches baby bok choy, large chop
8-12 oz bean sprouts
2 cloves garlic or 1 tablespoon of garlic from a jar (or to taste)
2 tsp minced ginger. Can use fresh, or the kind in a jar.
1/4 cup soy sauce.
1 tsp chili sauce. Adds heat. Found in the Asian Foods aisle. Should be 0 cal, 0 carbs.

All of the vegetables and their quantities can be adjusted based on your taste and preference in vegetables.

Heat large sautee pan over med-high heat. Add 1-2 tbsp olive oil.
Once heated, add onions, mushrooms and peppers. Cook until these begin to soften, about 5 minutes. Stir frequently.
Add Bok choy, broccoli, garlic, ginger, soy sauce, and chili sauce. Stir to evenly mix. Then cover. Cook about 5 minutes, stirring periodically.
While broccoli is still semi-raw, add bean sprouts.

Cook until broccoli is at desired done-ness, continuing to stir periodically.

Portion into 2 cup quantities for your dinner vegetable, or lunch vegetable.