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Oatmeal Cookies

1 Ideal Protein oatmeal packet

1 Ideal Protein butterscotch or chocolate pudding packet

1/8 cup rolled oats

1/4 teaspoon sea salt

1 teaspoon Splenda or Stevia

a sprinkle of cinnamon, to taste

1 teaspoon baking powder

1 egg white

1 teaspoon vanilla

just enough water to get a cookie dough texture

Combine dry ingredients, then add the last 3 liquid ingredients to reach a cookie dough

texture. Spray cookie sheet lightly with Pam olive oil spray and place 10 cookies on sheet.

Bake at 325 degrees Fahrenheit for 5-10 minutes or until desired degree of moisture. Test

center of cookie with toothpick to see if baked.

Mango Sunrise

(Raspberry Flavored Gelatin)


1 packet of Ideal Protein Raspberry Gelatin

1 packet of Ideal Protein Peach Mango Drink


Mix the Ideal Protein Raspberry Gelatin and the Ideal Protein Peach Mango Drink in a bowl.

Refrigerate until solid. Will separate into 3 'Sunrise' colors. Delicious enough to serve to


Key Lime Tarts

Equivalent to 2 Ideal Protein servings Makes approximately 6 tarts


4 + 1 packets of True Lime flavoring (approximately 1 level teaspoon)

3 ounces of water

Splenda or Stevia, to taste

1 packet of Ideal Protein Vanilla Pudding


1 packet of Ideal Protein Maple Oatmeal

1 egg white

1 to 1 1/2 ounces of water


2 egg whites for meringue

Mini-muffin baking cups

Non-stick spray

Filling: dissolve True Lime flavoring in water. Add a little Stevia or Splenda to taste. The taste

should be sweet but tart. Add the contents of one Ideal Protein Vanilla pudding and mix well

until smooth. No lumps. The consistency will be thicker than your normal pudding. Cover and


For the crust: pre-heat the oven at 350 degrees Fahrenheit. Mix the packet of Ideal Protein

Maple Oatmeal with the egg white and water, just enough for a stiff but manageable dough to

form. Lightly coat your muffin tins with non-stick spray. Moisten your hands (if you don't, the

'dough' will stick to your fingers) and form little balls using approximately 2 to 3 teaspoons of

dough. Place one dough ball in each baking cup. Press dough down as thinly as possible

across the bottom and the sides forming a little 'cup'(the dough will "poof" a little during

baking). Bake for approximately 5 minutes or longer, if necessary. For crispy tart shells,

remove them from the muffin tin and place them upside down on fop of the tin and bake for a

few more minutes until golden brown. If the cupcake shells are too thick, don't bother, as they

will be too hard. Cool on a wire rack. Take key lime filing out of the refrigerator and stir in the

last packet of True Lime flavoring to give your filling an extra tangy Florida key lime bite.

For the meringue: beat two egg whites until stiff peaks form. Fill 'pastry' shells till not quite

full. Garnish with a small dollop of meringue and a tiny slice of paper-thin slice of fresh lime.

Breadless French Toast

3/4 cup egg whites

3 packets Splenda

1 Tablespoon cinnamon

1/4 cup fat free light vanilla soy milk

Walden Farms pancake syrup

Beat all ingredients in a bowl with a fork. Cook mixture on frying pan coated with Pam, in a

circular shape (for mini silver dollar like French toast.) Cook evenly on both sides, and then

top with Walden Farms Syrup

Pumpkin Pie Season

1 15 oz can pumpkin

2 eggs

2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust)

1/3 cup cream

1 C sugar equivalent from artificial sweetener 1 teaspoon dark molasses (optional)

2 teaspoon cinnamon

1 scant teaspoon t nutmeg

1/4 teaspoon ground ginger

Pinch cloves

1/4 t salt

Preparation As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types

have more carbs and sometimes an off-taste. Preheat oven to 425 F. (important) Dump all

the ingredients into a food processor or blender and whirl to blend. Pour into the crust. Put

the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven

down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake

more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to

crack a bit around the edges, it's probably done. Cool and serve with whipped cream (the

real stuff, made with vanilla and sweetener)

A touch of sweetness for all of our chocolate lovers out there...

One or two chocolate muffin Ideal Protein packets - depending on how big of a cake you

would like to bake. One package of vanilla pudding Ideal Protein packet. One caramel nut

Ideal Protein bar

Directions: Bake muffin mix as directed in a small cake pan or muffin tin Make pudding as

directed use less water for thicker icing. Cute up cake in half and spread pudding on bottom

layer. Put top layer on and ice top of cake with pudding. Grate if desired

Yummy Cupcakes

Ingredients: (6 cupcakes)

2 packets of Ideal Protein Chocolate Cake Mix

1 packet of Ideal Protein Butterscotch Pudding

1/2 cup (125 mL) rolled oats

1 egg white

In a bowl, mix the ingredients with 1 cup of water. Divide the batter among the wells of a

cupcake pan and bake for 20 minutes at 325°F

Rice Pudding

1 tsp Knox Gelatin or Agar with . cup water

1 Vanilla Pudding

2 Cups of cauliflower (I use frozen) – cooked and chopped into small, rice-sized pieces

You can pulse in blender for best results. Use small rice.

Splenda (1-2 pkts)

Vanilla (1 tsp)

6 oz water

Cinnamon to taste

Mix gelatin with water and add pudding. Add cauliflower and flavorings – use cold water and

stir and adjust to taste. Refrigerate until set.

Spicy Oatmeal Muffin:

Mix one package of Ideal Protein Maple Oatmeal and the following ingredients together:

3 tbsp mulled flax seed

1 tbsp hemp seeds (optional)

2 tbsp cinnamon

1 tsp cayenne pepper

1 tsp garlic powder or Mrs. Dash Garlic & Herb Spice

Mix all ingredients above with the oatmeal mixture. Using Pam spray one small (personal

sized) round casserole bowl. Pour mixture into it and place in microwave for 3 minutes.

Remove from microwave and let set for 2 minutes.

Cinnamon Bun Pancake:

1 Packet Ideal Protein Plain Crepe

Cinnamon and Splenda to taste

1 Packet Ideal Protein Vanilla Pudding

Make up a package of the Crepe, using enough water to make it slightly runny. Spoon into a

nonstick skillet. Sprinkle the top with a mixture of cinnamon and Splenda (amount depends on

how much you like cinnamon!) Make up the vanilla pudding with extra water so it’s runny

enough to pour, but not too thin. Pour over the Crepe.

Cinnamon Clove Pancakes:

Using 1 packet of Ideal Protein Plain Crepe add:

1/4 tsp baking powder

1-2 tbsp Splenda depending on your taste

1/2 tsp cinnamon or 2 shakes

1/4 tsp of crushed cloves (crush with back of spoon) for more bite, don’t crush as much

Stir dry ingredients together and add enough water to make a pancake batter consistency –

not too runny. Add a dash of vanilla. Heat a nonstick pan, add a bit of oil and cook on medium

heat until golden on both sides. Serve hot with a tbsp of Ideal Maple Syrup.

Cinnamon Maple Oatmeal Muffins:

(Makes 4 muffins – 2 Ideal Protein Diet meals)

1 package Ideal Protein Plain Crepe

1 package Ideal Protein Maple Oatmeal

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cinnamon

Pinch salt

1 tsp. Splenda, Stevia or Xylitol

1 egg white

3-4 oz water

Directions: Preheat oven to 350°F (175°C). Mix dry ingredients together. Combine wet

ingredients and add to dry ingredients. Mix until batter is smooth. Fill 4 non-stick muffin tins

approximately 2/3 full. There should be enough batter for 4 muffins (2 Ideal Protein meals).

Bake for 15-20 minutes. These are delicious served warm from the oven with a little bit of

Ideal Protein Maple Syrup or Walden Farms syrup for dipping!

Oatmeal Biscuits

2 packets of Ideal Protein Maple Oatmeal

1 large egg white

1-2 ounces of water

Beat egg then stir into oatmeal until mixed thoroughly. Add water to thin batter until spoonable

– but not runny. Spoon onto nonstick baking sheet and bake about 10 minutes at 400°F

(205°C) or until golden.

Oatmeal Zucchini Muffins:

1 package of Ideal Protein Maple Oatmeal

1 egg – beaten

1/2 tsp baking powder

Pinch of salt

1 tsp of Sucralose, Stevia

1-1/2 tsp cinnamon

1/2-3/4 of small zucchini finely grated (squeeze out excess juice) 2-3 oz water

Beat the egg in a bowl. Add Maple Oatmeal, baking powder, salt, Sucralose, cinnamon, and

zucchini. Mix and gradually add water until you have a good batter. Bake at 385°F (200°C) for

20 minutes. Makes 3 regular muffins or 12-bite size

Crispy Crumble Delight:

Prepare 1 package of Ideal Protein Chocolate Pudding. Set aside.

Prepare 1 package of Ideal Protein Butterscotch Pudding. Set aside.

Cut up 1 Chocolate & Raspberry Crunch Bar and crumble well.

Cut up 1 Caramel Nut Bar and crumble well.

Mix the 2 bars together.

Take 4 dessert dishes and layer each one as follows:

2 tbsp of Chocolate Pudding, Sprinkle 1 tbsp of the bar mixture over it

1 tbsp of Butterscotch Pudding, Sprinkle 1 tbsp of the bar mixture over it

2 tbsp of Chocolate Pudding, Sprinkle 1 tbsp of bar mixture over it

2 tbsp of Butterscotch Pudding, Sprinkle 1 tbsp of the bar mixture over it

Sprinkle a little bit of cinnamon over the top of each one and refrigerate until ready to eat.

Cinnamon Mochaccino


1 packet of Ideal Protein Cappuccino Drink

1/2 teaspoon instant coffee

1/8 teaspoon cocoa powder

A dash of cinnamon

6 ounces water (more if you want it less creamy)

Pour cold water into a shaker and add all the other ingredients. Shake well until completely

dissolved and enjoy a scrumptious shake

Cappuccino Shake.

7-8 oz cold water

1 packet IP Cappuccino drink mix

1 packet Splenda

3-4 "coffee" ice cubes or 3-4 regular ice cubes PLUS 1 tsp instant coffee

Coffee Cubes - Brilliant, I am also going to make herbal Tea cubes, I steep flavoured teas let

them cool then refrigerate and use in my shakes and puddings never thought to freeze in


Yogurt Smoothie

1 container of IP yogurt

1 1/2 tsp of coconut extract

1 mango cut into 1-inch cubes

5 to 6 ice cubes

mint sprig for garnish

Directions: Blend yogurt, coconut extract, mango and ice in blender until smooth. Pour into a

tall glass. Garnish with mint sprig, if desired.


1 IP drink packet (I used the vanilla the first time

. TSP of vanilla extract

1 packet of sweetener (Splenda or stevia)

1 cup of water

. cup of course salt


Put 1 cup of water into IP shaker – add in vanilla and sweetener – then the IP drink packet

and shake until well blended. Pour mixture into small sandwich plastic bag. SEAL TIGHT.

Take a gallon sized plastic bag and fill up half way with ice cubes. Pour . cup of salt into the

bag. Place the sealed sandwich bag with the drink mixture inside the ice cube bag. MAKE

SURE BOTH BAGS ARE SEALED TIGHT. Now here comes the little arm workout! Shake,

shake, and shake for 8 minutes. Stop at around 5 minutes and check to see the progress. At

about 5 minutes the mixture should be partially frozen – kind of looking like a slushy. Use pot

holders while shaking the bag because it’s cold to hold onto! At 8 minutes you are going to

have a hard bag of ‘ice cream’! Take out of the salty ice bag and very quickly rinse the bag off

under cold water. Important step as you don't want salty ice cream. Just rinse off the bag

quickly to avoid that.

IP Drink Smoothies Put 200 mL of ice cubes in a blender, add 180 mL of very cold water and

the contents of one packet. Blend until creamy.

IP Drink Popsicle Pour 200 mL of water into a shaker, add contents of one packet and shake

vigorously until mixture is smooth. Freeze for about 30 minutes.

Frozen Wildberry Yogurt: Pour 180 mL of cold water into a shaker, add contents of one

packet and shake vigorously until mixture is smooth. Freeze for about 30 minutes.

Pudding Ice Cream: Pour 150 mL of cold water into a shaker and add contents of one packet

in the flavour of your choice. Shake vigorously until mixture is smooth. Freeze for about 30


Fruit Smoothie

1 packet of Ideal Protein Peach Mango Drink

1 packet of Ideal Protein Wild Berry Yogurt Drink

Ice and Water

Combine the Peach Mango Drink and Wild Berry Yogurt Drink in a blender with desired

amount of ice and water. Puree until well blended. Counts as two Ideal Protein Food Packets,

so divide it in half and save some for another time or share with others.


1 packet IP vanilla pudding

8 oz water

1 c of ice

1/2 tsp vanilla

1 tsp of Grape JELLO gelatin dessert powder

Shake up everything in the shaker, pour over ice and enjoy!!! tastes just like those frozen

grape popsicles with ice cream in the middle

*note* I used 1 tsp of real full-sugar Jello. It contains about 1 carb per teaspoon and is purely

sugar. they don't make sugar free jello in grape so you could also use the sugar free jello in a

different flavour like orange or cherry but it's made with aspartame and i know i would rather

have an extra carb in the day that ingest a nasty chemical like aspartame.


8-12 Ounces Water

1 Bengal Spice Tea Bag

1 Cinnamon Stick (Optional)

1-4 Oz. IP Ready-Made Vanilla (To Flavor)

1-2 teaspoons WF Marshmallow Dip

Heat Water in tea kettle. Pour 8-12 ounces of heated water into cup with 1

Bengal Spice tea bag and cinnamon stick – steep for 2-4 minutes or, to

desired strength. Remove tea bag. Stir in IP Ready-Made Vanilla – use

cinnamon stick as stirring stick. Optional – Add 1-2 teaspoons of WF

London Fog

1 pack Vanilla Pudding

1 cup of water

Heat slowly until just starting to bubble. Take off stove and mix with beater until frothy. In the

meantime, steep a tea bag (some people use Ear Grey) and add it to the Vanilla Pudding

mixture that has just been beaten. And then add some of the Davinci Vanilla flavouring which

has 0 0 0 in it. (Davinci or any other name flavouring that has 0 0 0 in it). Makes a great

London Fog wannabe.


(Equivalent to 2 Ideal Protein foods)

1 Ideal Protein Peach Mango Drink

1 Ideal Protein Vanilla Pudding

Water and ice

Pour 16-20 oz (480 – 600 ml) of cold water in a blender. Add the contents of the two Ideal

Protein packets, ice and blend until frothy and thick. Pour into popsicle molds and freeze.

Makes a delicious summer treat!

Ideal Chocolate Mousse

1 Packet Ideal Protein Chocolate Pudding

2 tbsp Extra Brut Dark Cocoa Powder (Cocoa Berry is best or Dutch Process)

3 tsp. Splenda, Stevia or Xylitol

1 tbsp decaf freeze dried coffee

8 oz water

Place the following In a container you can shake vigorously in this order: Add Splenda, add

coffee, add cocoa powder, add pudding package. Seal the container and shake vigorously. It

will mix quickly. Let the sealed container sit for at least 5 to 10 minutes to absorb the water

and then enjoy. It should be very thick or stiff. You can also set spoonfuls of the mix on

parchment paper and freeze them for Ice truffles. Just dust with cocoa when frozen.

Decadent Pudding:

Stir two or three teaspoons of Ideal Protein Cappuccino Drink into the normal Ideal Protein

Chocolate Pudding to get a wonderfully rich mocha flavor found in finer chocolates. It tastes

as close to a candy bar as Ideal dieters can get without cheating. You can also stir two or

three teaspoons of the Ideal Protein Cappuccino Drink into the Ideal Protein Vanilla Pudding

to add a rich mocha “twist”.

Marble Caramel Delight ( Phase 1 or 2 only allowed . serving)

Mix & prepare 1 Packet Ideal Protein Chocolate Pancake

Cut into pieces and put in a bowl or dish

Mix 1 Packet Ideal Chocolate Pudding and spread on top of the pancakes.

Mix 1 Packet Ideal Protein Vanilla Pudding and spread on top of the chocolate pudding.

Cut up half of an Ideal Protein Caramel Peanut Delight Bar into small pieces and sprinkle on

top. Divide into 4. It makes 4 ideal Protein meals or snacks.

On stage 3 or 4, you can replace the Vanilla Pudding with some low fat Cool-whip. Real tasty


Lemon Meringue

Mix one cup of boiling water for one package of Lemon Carb Free Jell-O. Mix one cup of cold

water with the Ideal Protein Vanilla Pudding. Once pudding is mixed, add it to the hot Jell-O.

Cover and refrigerate until set. It will make a large portion that can be eaten throughout the

day. It is still only one protein packet! Enjoy!

Chocolate Pudding is great with cherry, strawberry, and raspberry! Butterscotch Pudding is

great with Orange Carb Free Jell-O.

Exotic Teahouse Chai Pudding

Spice up your vanilla pudding by brewing a strong cup (5 oz) of Chai tea, preferably

decaffeinated. Then, let it chill. Mix the content of 1 Ideal Protein Vanilla pudding with the

chilled Chai tea, instead of water. Shake vigorously in a sealed jar till bubbly. Enjoy!

Explore the endless possibilities of aromas: green tea, jasmine, rose tea, lemon, hibiscus

flower, Earl Grey, orange flower, lemon grass, rosemary, etc.

Note: Be sure to drink 2 additional 8 oz glasses of water above & beyond half your body

weight for every cup of Tea or coffee.

Vanilla Cappuccino Dessert:

Equivalent to 1.5+ Ideal Protein foods with . being a restricted.

Prepare 1 package of Ideal Protein Vanilla Pudding. Set aside.

Crumble 1 Vanilla Peanut Bar and mix into the pudding.

Stir in . package of unprepared Ideal Protein Cappuccino Drink powder.

Place in 2 dessert bowls and sprinkle with cinnamon and 2 tsp of Ideal Protein Cocoa Drink.



2 Butterscotch IP Puddings

2 Vanilla IP Puddings

1 Egg White

Dash of Real Salt

Pumpkin Pie Spice & Nutmeg (To Taste)

Bake 20 minutes 350 Degrees / Chill


Minimuffin: Pour 35 mL of cold water into a bowl, add contents of one packet and mix until

smooth. Bake at 350°C in a muffin pan for 10 minutes or microwave in a microwave-safe cup

for 45 seconds. Top with the pudding of your choice if desired.

Cake: Pour 35 mL of cold water into a bowl, add contents of one packet and mix until smooth.

Microwave in a microwave-safe cup for 45 seconds. Top with the pudding of your choice if


Cupcakes- makes 6 cupcakes: 2 packets of Ideal Protein Chocolate Cake Mix, 1 packet of

Ideal Protein Butterscotch Pudding, 1/2 cup (125 mL) rolled oats, 1 egg white

In a bowl, mix the ingredients with 1 cup of water. Divide the batter among the wells of a

cupcake pan and bake for 20 minutes at 325°F

Zucchini Pancakes:

1 packet Ideal Protein Maple Oatmeal

2-3 egg whites

2 small to medium zucchinis – shredded

Salt and pepper to taste.

Onion/garlic (optional)

Combine and cook like pancakes. Pretty tasty!

Lemon Meringue Pie (Only 1 slice for Phase 1 & 2)

Mix Lemon Meringue as above, but allow it to set just enough so that it isn’t “runny.” For a

“pie” – mix Ideal Protein Maple Oatmeal with just enough water to make cookie-like dough.

Add a hint of cinnamon spice. Add in 1/4 tsp of baking powder. Pour into small oven-safe

bowl. Bake in oven or toaster oven for 7 min. Let cool completely. After “pie” has cooled, pour

“almost set” Lemon Meringue over top of pie. Let set again in fridge. Cut into slices. This

counts towards two Ideal Protein meals!

Raspberry Jam

Make one packet of Ideal Protein Raspberry Gelatin as shown on instructions and let it set.

Once set, remove from container and place in a medium sized mixing bowl.

Add the following ingredients to the prepared Raspberry Gelatin:

. tsp cinnamon

3 tbsp Ideal Protein Peach Mango Drink (already prepared)

Cut up the gelatin and add the cinnamon. Add the prepared Peach Mango Drink. Sprinkle in

the cinnamon. Blend well and serve over an approved Ideal Protein muffin recipe.

Cereal Pancakes

1 packet of Plain Cereal

. tsp baking powder

. tsp vanilla


Pinch of salt

Pinch of stevia

1 egg white

1/8 – . cut water

Crush Cereal. Mix egg whites, water, salt, stevia, cinnamon and vanilla together and add

crushed cereal. Cook as pancake in non-stick pan.

I made pancakes out of the Crispy Cereal packet by adding 2 egg whites, 1/4 tsp baking

powder, McCormicks vanilla, butter, nut extract, Splenda, dash sea salt, and enough water to

make pancake batter...spray frying pan and put batter in...turn over when light brown and

cook other side...makes 2 nice sized pancakes... Serve with WF pancake syrup....,you’d

never know it was cereal.

Butter Choco Beauties-(Phases 3-4)

Equivalent to 3 Ideal Protein servings

2 packets of Ideal Protein Chocolate Pancake

1 packet of Ideal Protein Butterscotch Pudding

1/4 cup rolled oats

1/2 teaspoon baking powder

2 packets Splenda or Stevia

Pinch of sea salt

Sprinkle of cinnamon

4 ounces cold water

1 egg white

1/4 teaspoon vanilla

A few pieces of almonds (optional)

Line muffin tin with wax paper. Mix dry ingredients; add water, egg white, and vanilla. Bake at

350 degrees Fahrenheit for 20 minutes.

Focaccia Chocolate Flax Bread-(Phases 3-4)

2 cups flax seed meal ( check health food stores)

1 Tablespoon baking powder

1 teaspoon salt

3-4 Tablespoons Splenda

2-3 Tablespoons of cocoa powder

5 beaten eggs

1/2 cup water

1/4 cup olive oil

Preparation: Preheat oven to 350 F. Prepare pan (a 10 X 15 bar pan) with Pam spray. Mix dry

ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white

hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the

point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more

even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch

or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly

browning even more than flax already is. Cool and cut into whatever size slices you want.

Yummy Cupcakes: ( Phase 3 or 4)

(Equivalent to 3 Ideal Protein foods. Yield: 6 cupcakes)

2 Ideal Protein Chocolate cake

1 Ideal Protein Butterscotch Pudding

1 egg white

1/2 cup (125 ml) rolled oats

Mix the ingredients into a bowl with 1 cup of water. Pour into 6 cupcake paper liners. Bake

for 20 minutes at 325F.

Crispy Rice Squares: (Phase 3 & 4)

Marshmallows: (Low Glycemic)

1. cups of water

3 envelopes of unflavored gelatin

2. cups of Sucralose

1 tsp. vanilla extract

2 packets Ideal Protein Crispy Cereal

Pour water into medium saucepan. Sprinkle Gelatin over top. Let stand for 1 minute. Add

Splenda and vanilla. Heat and stir on medium heat until gelatin and Splenda are dissolved.

Remove from heat. Cool until you can almost hold your hand on the side of the saucepan.

Transfer to medium/large mixing bowl. Beat on high for 15-20 minutes until stiff peaks form.

Take powder from Crispy Rice Cereal packet and separate it from the Crispy Rice particles.

Sprinkle over small pan or individual silicon muffin cups. The size of the pan, or the number of

muffin cups varies on how much Crispy Rice Cereal particles you want per portion. Sprinkle

some of the cereal over the bottom of the pan/cup. Turn marshmallow mixture into pan/cup

slowly. You can top them with some Cereal too! Chill and cut into desired squares (in

pan).NOTE: You will have a lot of Marshmallow mixture left over from one packet of Crispy

Rice Cereal. The number of packets you wish to use is mainly up to your own individual

tastes. If you choose, you can use the remainder of the Marshmallows and pour them into a

pan lined with Ideal Protein Vanilla Pudding. Chill and then slice into squares.

Yummy Cupcakes-(Phases 3-4)

(Chocolate Pancake)Equivalent to 3 Ideal Protein servings

2 packets of Ideal Protein Chocolate Pancake

1 packet of Ideal Protein Butterscotch Pudding

1 egg white

1/2 cup rolled oats

1 cup of cold water. Mix the ingredients into a bowl with cold water. Bake at 325 F for 20


Oatmeal Raisin Cookies- (Phase 4)

1/2 pound (2 sticks) margarine or butter softened

1/2 cup firmly packed Splenda brown sugar

1/2 cup Splenda white sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt (optional)

3 cups Quaker Oats (quick 1 minute oats)

1 cup raisins

Heat oven to 350 F. Beat together margarine (I use real butter) and sugars until creamy. Add

eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt, mix well.

Stir in oats and raisins, mix well. Drop by rounded to 2 tbsp into ungreased cookie sheet.

(You may need to slightly flatten)Bake 10-12 minutes or until golden brown. Cool 1 minute on

cookie sheet, remove to wire rack.

Makes about 4 dozen.

Rice Pudding: (Phase 4)

1 packet Ideal Protein Vanilla Pudding

1/2 head large cauliflower

3 tablespoons Da Vinci’s French Vanilla Syrup

Cinnamon – a little sprinkle

1 1/2 cup Splenda (or sweetener of your choice)

2 tbsp Walden Farms Pancake Syrup

2 packets Knox Gelatin

4 ounces hot water

Cook the cauliflower and mash it up but leave some small chunks and make sure you get all

the water out of it. Mix the French vanilla, pancake syrup, and cinnamon into the mashed

cauliflower. Pour in 4 ounces of hot water in your blender on low speed (be careful not to let

the water jump up and burn you) and add 2 packets of Knox Gelatin so it will dissolve. Blend it

on low speed until everything is dissolved. Add the Splenda into the blender until dissolved.

Then add this liquid mixture to the cauliflower mixture and fold it together. Put it in a bowl and

put it in your refrigerator to get cold so it will get hard. A little hint… after you add everything

together, taste it with a spoon and see if you need to add anything. If you want it sweeter, add

more Splenda. If you want more of a vanilla flavor, add some more French vanilla or pancake

syrup. Remember; when it gets cold the flavors also become more pronounced.

Zucchini Bread-(Phase 4)

3 cups whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons cinnamon

3 eggs

1 cup vegetable oil

1 cup white sugar

1 1/2 cup white Splenda

3 teaspoons vanilla

2 cups grated zucchini

1 cup chopped walnuts (optional)

Grease/flour 2 8x4 inch pans. Preheat oven to 325 degrees F. Sift flour, salt, baking powder,

soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugars together in a large

bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts

until well combined. Pour batter into prepared pans. Bake for 40-60 minutes, or until tester

inserted in the center comes out clean. (I bake for about 45 minutes). Cool in pan on rack for

20 minutes. Remove from pan and cool. Over high heat, heat the oil in a wok or large heavy

frying pan and add the garlic. Stir-fry until pale gold. Add the meat and fry until lightly

browned. Break in the eggs and fry until softly scrambled. Add the grated cauliflower, sprinkle

with salt and stir and fry until it’s tender-crisp, about 5-8 minutes. The length of time will

depend on the cauliflower.

Stir in the green onion and pepper. Check the seasoning and serve.

Malted Ice Cream ( Phase 1 or 2, substitute Skim milk for Soy milk)

You can make this Malted Ice cream in many different flavors and varieties depending on

which Ideal Protein products are your favorite or you feel like having that day. You can use

any of the following Ideal Protein products: Chocolate Drink, Cappuccino, Yogurt, Peach

Mango Drink, Vanilla Pudding, Butterscotch Pudding, or Raspberry Jello

1 Packet Ideal Protein Chocolate Drink mix

1 ounce skim milk (or 1%)

1 pack Sucralose (or your choice of sweetener)

2 tablespoons Walden Farms Chocolate Syrup (or any sugar free-carb free brand)

3 cups ice cubes

First add 1 ounce of skim milk into the blender then pour in the 2 tablespoons of Walden

Farms Chocolate Syrup. Start blending this on low speed and then add 1 packet of Ideal

Chocolate Drink. Put the blender on high speed and start gradually adding the ice cubes until

your malted gets really, really thick.

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Reformation Body Solutions
74-333 Hwy 111, Suite 210
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