Shrimp and Scallop Ceviche



  • ½ lb raw small pink shrimp

  • ½ lb raw small sea scallops

  • 1 anaheim pepper, diced finely

  • 8-10 cherry tomatoes, quartered

  • ½ cup chopped fresh cilantro

  • 2 limes, juiced

  • 1 T avocado oil

  • Pinch cumin powder

  • Salt and pepper to taste


1. Rinse shrimp and scallops and drain thoroughly
2. Cut scallops into quarters or bite sized pieces
3. Boil water in a 3 quart pot.  Remove from heat.  Using a metal strainer, dip shrimp and scallops into hot water just until they turn opaque, then pull them out of the water and rinse under cold water or place them in an ice bath immediately.
4. In a bowl combine all ingredients.
5. Serve with fresh cut lime wedges, or sturdy tortilla chips, such as Sweet Chili Dorados.  May also be served on a bed of greens as a main course salad.

Yield: 2 Dinner servings or large party appetizer.

Joyce's Jicama Mezhukkuperatti



1. Wash, drain and boil jicamas (I used one box from Trader Joe's)
2. Heat 1 tsp. of olive oil and splutter zeera (cumin), sarson (mustard seeds)
3. Add Kitchen King masala, salt, tumeric, and saute for a minute
4. Add the half cooked jicama pieces
5. Add 5 cherry tomatoes, or if you don't want to add tomatoes for that week, add water + lemon juice or water + vinegar
6. Sautee until golden brown 

Pizza Bread



  • Ideal Protein Tomato & Basil Soup Mix*

  • 2 egg whites (or 6 Tablespoons liquid egg white)

  • ¼ cup cut green onions and peppers (any combination)

  • ½ Tablespoon Italian seasoning blend


  1. Preheat oven to 425 degrees.

  2. Prepare a baking sheet with parchment paper, brushed with olive oil. (Or use silicon baking sheet liner.) Whisk all ingredients together.

  3. Pour onto prepared baking sheet.

  4. Bake for 10 minutes or until lightly browned.
    *Can also be made with Broccoli Cheese Soup Mix or Mushroom Soup Mix with any herbs and vegetables

Potato Puree Pita Bread



  • 1 IP Potato Puree Mix

  • 1/4 tsp baking powder

  • 1/4 tsp Italian seasoning or Za'atar seasoning blend

  • 1/4 tsp garlic powder

  • 1/3 c liquid egg whites

  • 1 tsp olive oil

  • Cooking spray


1. In a bowl, blend dry ingredients; mix well.  Add liquid ingredients; mix well
2. Spray an 8 inch frying pan with cooking spray and heat on medium heat. Spread mixture in pan. Batter will be thick, spread it into a 6" + circle with the back of a sprayed spoon
3. Cook until edges look dry and bottom of pita is browned, approximately 2 minutes; flip and continue cooking for 30 seconds until browned  

Roasted Cauliflower Hummus



  • 1 medium head cauliflower, broken into small florets

  • Oil mister or cooking spray

  • 1 clove garlic

  • 1/8 cup vegetable broth (or more to desired consistency)

  • 2 Tbsp lemon juice

  • 2 Tbsp olive oil

  • Salt and pepper to taste

  • Lemon wedges, olive oil and parley for garnish

  • Fresh veggies for dipping


1. Preheat oven to 400 F. Spray a rimmed baking sheet with oil or cooking spray
2. Place cauliflower florets on baking sheet. Spray with additional oil.
3. Roast for 40 minutes, stirring halfway through cooking time.Remove from oven and cool
4. Combine cauliflower, garlic, broth, lemon juice, olive oil, salt and pepper in food processor or blender. Process or blend until smooth.  Add more broth one tablespoon at a time for a thinner consistency, if desired
5. Drizzle with olive oil and sprinkle with parsley, if desired.  Serve with lemon wedges and fresh veggies

Baba Ganoush



  • 2 medium sized eggplants

  • Optional olive oiil for drizzling

  • 2 Tbsp lemon juice

  • 5 cloves minced garlic (preferably roasted)

  • 1 tsp. onion powder

  • 1/4 tsp cumin

  • 1/2 tsp. chopped fresh parsley

  • Fresh veggies for dipping


  1. Preheat oven to 400 F.

  2. Slice each of the eggplants in half and pierce with a fork in several places. Roast in the oven for about 45 minutes, or until soft.  If you're not worried about added fat, you can drizzle the eggplants with a bit of olive oil first.

  3. Once the eggplants are soft, remove from oven and allow to cool slightly.  Scoop out inside of eggplant into the bowl of a food processor or blender, discarding the skin.

  4. Process eggplant with remaining ingredients until smooth.  You can also mash all the ingredients together with a fork if you prefer a slightly chunkier texture.

Buffalo Ranch Deviled Eggs



  • 6 Eggs

  • 1/4 cup Walden Farms Ranch Dressing

  • 1 tsp Hot Buffalo wing sauce, such as Frank's Red Sauce

  • 1 pinch cayenne pepper, or to taste

  • 1 stalk celery


1. Place eggs in a saucepan, cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.  Remove eggs from hot water, cool under cold running water, and peel.
2. Cut each egg in half lengthwise. Place egg yolks in a bowl. Mash yolks with a fork, stir in ranch dressing and hot buffalo sauce until smooth.  Spoon yolk mixture into a resealable plastic bag. Snip off one corner of the bag.
3. Place egg white halves cut-side up on a serving platter, pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

IP Pumpkin Pie Tarts


Crust ingredients:

  • 1 packet IP Crispy Cereal, crushed

  • 1 packet IP Maple or Apple Oatmeal

  • 1 egg white

  • 1 oz. water

Crust directions:

  1. Preheat oven to 350 F.

  2. Lightly spray silicone or paper muffin liners with olive oil.  Mix crust ingredients in bowl.

  3. Moisten fingertips and form 2+ tsp dough balls. 

  4. Press balls into liners, forming little cups. 

  5. Bake 5-10 minutes or just until brown.

Filling Ingredients:

  • 1 packet IP Vanilla Pudding Mix, prepared with 4 oz. water

  • 2 tsp pumpkin pie spice

  • 1 egg

Filling Directions:

  1. Mix all ingredients in a bowl until smooth. Pour into shells and return to oven. 

  2. Bake 15 minutes or until they stop jiggling and brown slightly on the top. 

  3. Chill in the refrigerator for at least 1 hour. 

  4. Top with Walden Farms Marshmallow cream or Caramel Syrup if desired.

Cauliflower and Curry Soup



  • 1 1/4 lb smoked ham, chopped

  • 8 c. chicken stock

  • 8 c. cauliflower, chopped

  • 1/2 c. Walden Farms Alfredo Sauce

  • 1 t. curry paste

  • 1 T olive oil


  1. Combine chicken stock, cauliflower, curry and bring to a boil. 

  2. Simmer for 30 minutes or until cooked.  Puree.  Return puree to pot and add Alfredo sauce. 

  3. Simmer for 5 minutes.  In hot olive oil, saute the smoked ham until golden.  Add to soup.  Serve very hot.

Serves 4

Roasted Radishes--the New Potato!


Do you miss potatoes, French fries and potato salad?  You have another choice besides cauliflower.  How about radishes?  Yes!  Radishes can be roasted and stewed just like potatoes, and you may love them so much you won't ever go back to that starchy tuber again.  Try cutting radishes in half, tossing with a little olive oil, garlic, salt, pepper and rosemary.  Roast for about 30 minutes in a 350 degree oven, until they are turning brown on the edges.  Enjoy them as your Select Veggie with lunch or dinner. You can also cut them into quarters to add to your favorite stew recipe.  Try this recipe too:


  • 1 bunch radishes, trimmed and roasted with salt, pepper and olive oil

  • 1 dill pickle spear, diced

  • 1 green onion, sliced thinly

  • 1 hard boiled egg, chopped

  • 1 sprig fresh dill, stemmed and chopped

  • 2 Tbsp Bolthouse Farms Cucumber Ranch salad dressing

  • 1 tsp celery seed

  • Salt and pepper to taste


  1. Prepare radishes by roasting and cooling.

  2. Combine all ingredients in a bowl and toss together. 

Makes 1 serving, just for you!

Buffalo Chicken Salad



  • 1 Ideal Protein Chicken Patty Mix packet

  • 2 ounces (slightly less) of water

  • 1 T chicken stock

  • 1 t onion powder

  • 1 t garlic powder

  • 1 t olive oil

  • 1 t Frank's Red Hot Sauce

  • 1 T Walden Farms Ranch Dressing

  • 1/4 c. radish sliced

  • 1/4 c. celery chopped

  • 1/2 c. cucumber sliced

  • 1/2 c. cabbage shredded

  • 1/2 c. jicama julienned

  • 1/3 c. snow peas

  • 1/3 c. mushrooms sliced

  • 1/3 c. pickles sliced

  • 1 t apple cider vinegar


  1. Mix all the vegetables in a large salad bowl

  2. Toss with apple cider vinegar and set aside

  3. Mix water, chicken stock, herbs and patty mix.  Let stand for 5 minutes

  4. Heat skillet and olive oil

  5. Drop nugget sized dallops of Chicken Patty mix into skillet

  6. Flip nuggets once golden on bottom

  7. When nuggets are done, toss in a bowl with Franks Red Hot Sauce

  8. Add nuggets to salad

  9. Toss with Ranch dressing

Egg Roll in a Bowl Recipe Ideal Protein Style!



  • 4-8 ounces ground chicken or ground turkey

  • 1 or 2 teaspoons oil

  • 2 green onions, diced

  • ½ c bean sprouts

  • ½ c. bok choy, diced

  • 1 c. Sui Choy (Chinese cabbage), diced

  • 1 tbsp soy sauce

  • 1 tsp rice vinegar-- must be the Natural kind with zero carbs and sugar

  • 1 tsp ginger paste or fresh grated ginger


  1. Saute ground chicken in non stick pan until cooked. Drain off fat and set aside chicken, but leave all the bits in the pan.

  2. Heat oil in the same pan

  3. Stir fry the onions, choy and beansprouts until softened.

  4. Add the chicken and stir fry another minute

  5. Add the soy sauce, rice vinegar, ginger garlic paste.

  6. Stir fry another 30 seconds.

Crab Cakes



  • 1 pound crab meat, lump and claw

  • 2 egg yolks

  • 1 tablespoon finely chopped shallot

  • 2 tablespoons finely chopped celery

  • 2 tablespoons finely chopped dill

  • 1 teaspoon lemon zest

  • 1/2 teaspoon hot sauce

  • 1/4 teaspoon paprika

  • 1/3 cup olive oil


  1. Place the crab in a thin dishtowel and give it a few hard squeezes to release excess liquid. 

  2. Whisk the egg yolks and add the shallot, celery, dill, lemon zest, hot sauce and paprika. Gently mix this into the crab. The mixture is not going to look like it will hold together but it will.

  3. To form the crab cakes all you need is a round cookie cutter about 2 inches wide. Using a tablespoon scoop 2 generous tablespoons of crab into the cookie cutter.

  4. Press the crab down very firmly with your fingers. Gently lift the cookie cutter.

  5. Using this method, you should be able to make at least a dozen crab cakes.  Cover the cakes and refrigerate for one hour or more. This helps the ingredients bind together.

  6. Preheat your oven to 375. On the stovetop, heat the olive oil in a pan. When the oil starts to sizzle, use a spatula to slide the crab cakes into the pan. Cook about 2-3 minutes on each side until they are brown and crispy. 

  7. Use a spatula to scoop the cakes out the pan and onto a cookie sheet. Put in the oven for another six minutes to make sure they are warmed through the middle.

  8. NOTE: the most important steps in this recipe are using the cookie cutter to shape the crab cakes and refrigerating them for at least an hour before cooking. 

    Top with Walden Farms Seafood Sauce!  Add more horeradish for a kick!

Infused Water--the Healthy Cocktail!



Infused water is making its way into the social scene.  Once only in spas, now we see water infusions in work places and social events.  Water infusions are delicious, beautiful, festive and good for you!  Try using herbs, such as basil, rosemary, cilantro, ginger, lemongrass, and cinnamon sticks.  Experiment with flavorful hot peppers, cool cucumbers, lemon and lime.  Water infusions are best if they are allowed to sit overnight, and up to a week.  Keep refilling the water until the flavor begins to fade.  Enjoy!

Zucchini Apple Crisp



  • 2 cups of sliced zucchini

  • 2 packets Splenda

  • Lemon juice from 1 lemon

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 packet (2 ounces) Walden Farms Pancake Syrup

  • 1 packet Ideal Protein Apple Cinnamon Soy Puffs

  • "I Can't Believe It's Not Butter Spray"


  1. Peel zucchini, cut in half lengthwise and then in fairly thin slices.

  2. Toss the zucchini in a bowl with Splenda, lemon juice, cinnamon, nutmeg and syrup, coating thoroughly.

  3. Place the zucchini in a 9x9 baking dish. In the package, crush the Apple Cinnamon Soy Puffs. 

  4. Sprinkle the crumbles evenly over the zucchini.  Spray the top of the crisp with the "I Can't Believe It's Not Butter Spray."

  5. Bake at 350 degrees for 40-45 minutes or until zucchini are fully cooked and soft.

Broccoli Cheese (or any) Soup Bread



  • 1 Packet Broccoli Cheese soup (or any)

  • 2 Egg whites

  • 1 tsp Olive oil

  • 1/2 tsp Baking powder

  • Italian seasoning, garlic powder and salt to taste


  1. Pre-heat oven to 350.

  2. Mix everything together until smooth and pour onto greased baking sheet, parchment paper or silpat lined sheet.

  3. Optional: top with veggies of your choice

  4. Bake for about 10 minutes, or until browned and cooked through