Peppermint Holiday Drink Recipe

Peppermint Cheer, Ideal Protein Style!

Hope’s 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.


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 (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.