Tacos with Roasted Red Pepper Salsa with Lime and Cilantro

Tacos are always a great hit in our family (we are not so different from most families, it seems). Before Ideal Protein, I would often use soy meat in place of ground beef so that we could enjoy cheese with the tacos. Now I use extra lean ground beef and an easy spice mix, and no cheese while on Phase 1. Note that commercial taco seasonings almost all have sugar and/or corn meal, so they are not allowed. This mix is just as tasty and very easy to put together. It's also super forgiving, so if you don't have an ingredient don't sweat it at all. The chili powder, salt and garlic are the base, so try to include those. You could even make a big batch and save it in the spice cabinet for the following week.

Transitioning our family fave to a low-carb version was so easy and super delicious that no one misses the taco shells. I make the meat and then serve a smorgasbord of toppings for everyone to make their own. My son and I like to make big salads, and hubby likes to use the romaine lettuce leaves as shells for taco wraps. Everyone's a winner! Toppings at our house include: romaine lettuce, radishes, red or green onion, cilantro, jalapenos, cucumber, bell peppers (raw or roasted), hot sauce, and so forth. The kids often also have tomatoes, salsa and avocados (mmmm---I do miss avocados!).

We really try to steer clear of restricted veggies, including tomatoes, so I came up with the roasted red pepper salsa. It was so good that the toddler took a bowl of it as soup for lunch the next day. I can't wait to make it again!! I didn't even chop anything, just threw it all into the Vitamix and voila.

Tacos with Homemade Seasoning

Ingredients
2 lbs extra lean ground beef
1 tbsp minced garlic
2 chopped green onions, white parts (save the greens for your toppings bar)
2 tbsp chili powder
1 tsp adobo seasoning without MSG (if you cannot find this, just use 1/2 tsp each of garlic powder and onion powder, and then add 1/2 tsp to the salt below)
1/2 tsp dried oregano
2 tsp ground cumin
1/2 tsp salt (I use sea salt or kosher salt)
Ground cayenne pepper to taste

Heat a skillet over medium heat. Add in the beef and begin to brown. When it's about halfway cooked, add in the spice mixture and continue cooking until completely browned. If it is too dry, add a few tsp of water to help create the sauce (this will depend on the fat content of the meat). Note: if the fat content is high, you can fully cook the meat, drain the fat, and then add the spices.

Serve the meat with all of your delicious toppings for wonderful taco salads or lettuce wraps!

Taco Salad

Roasted Red Pepper Salsa with Lime and Cilantro
1 16-oz jar roasted red peppers (with no oil or sugar used), drained
1 tbsp minced garlic
1/4 of a small red onion or one shallot
Handful of cilantro
Juice of 2 limes
Salt and pepper
Jalapenos or other hot peppers to taste (I left these out so the kids could eat it)

Throw everything into a blender or food processor. Puree until smooth but still chunky. Taste and adjust seasonings. Serve and enjoy!

Roasted Red Pepper Salsa with Lime and Cilantro

Slow Roasted Lemon Ginger Salmon

I love cooking fish. First of all, it's not chicken breasts so in our house it's got points just for that. Second, it's very quick and easy--and of course delicious. So when my parents were kind enough to bring over a beautiful fresh filet of salmon, I was only too happy to cook it up!

Usually, I broil fish because I like a nice browning on top and on the edges. However, if you've never slow roasted a salmon filet you are in for a serious treat. This cooking method takes longer, obviously, but it's super easy and makes for a melt-in-your-mouth moist texture that is incredibly delicious. So good.

Bonus: If you are prone to overcooking things, this method is about to be your new best friend. Because it's slow cooking, it's a little more forgiving. It's great for anytime, but especially if you have to make the fish ahead (for example, if you are having company) -- cook it earlier and then serve at room temp. Perfectly moist and amazing.

You can make this recipe with nearly any flavor that appeals to you--a quick spice mix would be all you need. I kept it subtle with this lemon ginger treatment (and of course we are usually putting chilis on at the table!). Try it and let me know what you think -- you may never go back to broiling fish again!

I served with garlic lemon broccoli. I'll post that recipe soon.

Slow Roasted Lemon Ginger Salmon Filet

2 lb boneless salmon filet (I used skin off, but you can also cook with the skin on)

1 tbsp. minced fresh ginger
juice of one lemon
1 tsp. olive oil
1 tsp. chopped chives
sea salt and pepper

Heat the oven to 250. Place the salmon on a baking sheet (skin side down if you have skin on) that you've sprayed lightly with cooking spray. Make sure the salmon has been out of the fridge for about 30 minutes so that you are not putting it into the oven cold.

Mix together the ginger, lemon juice, olive oil, chives, salt and pepper. Feel free to add some red pepper flakes, a bit of soy sauce, whatever you like! The sauce should be a bit on the pasty side. Spread it all over the fish. Sprinkle a little more salt on top as desired.

Pop in the oven and roast for ~40-50 minutes. It's done when the flesh flakes apart easily, or when you stick a knife in and it goes in easily. I usually press on the flesh to gauge doneness by the firmness of it.

Note: If you precut the fish into portions, you may find the fish done closer to 30 minutes. For my big piece, It took about 45 minutes at 250 degrees (convection bake).

Slow Roasted Salmon -- Ready to Go Into the Oven

Slow Roasted Salmon -- Cooked and Ready for Dinner!!

Pot Roast...Mmmmm

I'll admit it. This is my first ever pot roast. My mother never, and I mean never, made a pot roast so I've never had it before. My husband, on the other hand, grew up eating it nearly every day. So, I thought I would give the old chicken breast a break and go for the gold -- and it really paid off.

This recipe is based on one I saw on Trisha Yearwood's Southern Kitchen on Food Network. She kept it simple. I meant to do that too, but in the moment I added garlic and rosemary to add some flavor. What I love about this recipe is, unlike many pot roast recipes, there's no wine or mushroom soup or anything like that so it's 100% on the Ideal Protein program. Just a few simple ingredients and oh so delicious.

You could serve with any veggies. I served with some sauteed green cabbage. Roasted turnips and some broccoli would also be perfect. I chose not to cook turnips in with the roast as I didn't want the fat, but you definitely could and it would be so so tasty.

We ate half and I froze the other half for another night. My son is constantly asking for me to defrost it, so I know it was a hit for sure!

Low Carb Pot Roasted with Sauteed Green Cabbage

Delicious Pot Roast
One 3.5-pound boneless chuck roast (you could do larger also)
Sea Salt
Freshly cracked pepper
2 leeks thinly sliced
1/4 cup apple cider vinegar
3 Tbsp. crushed garlic
2 sprigs fresh rosemary (or 2 tsp. dried)

1. Take a disposable foil pan and line it with a piece of aluminum foil large enough to wrap the whole roast. Add the sliced leeks to the foil.
2. Liberally salt and pepper the roast. Place the roast on the leeks.
3. Cut a few slits and stuff the garlic into the roast. Rub some of the garlic on the outside as well.
4. Place the rosemary sprigs at the bottom of the roast.
5. Pour the vinegar around the roast.
6. Now fold the foil around the roast to completely close it in. Add about an inch of water to the pan around the wrapped roast.
7. Bake at 450 for 3-4 hours, until the meat is fork tender. Check during cooking and make sure that there is water in the pan -- if not, add some in.
8. When it's done, pour the juices into a measuring cup. Transfer the roast to a platter and let rest for 15 minutes before slicing, tenting with foil to keep warm. Skim the fat off of the juices.
9. Slice the roast and serve with the juice.

Adapted from Trisha Yearwood's Roast Beef Recipe:
http://www.foodnetwork.com/recipes/trisha-yearwood/roast-beef-with-gravy-recipe/index.html

Stir-Fried Teriyaki Tofu and Veggies

After four months, my son is really getting annoyed that we seem to eat chicken breasts every night. What's for dinner, he'll ask, and then respond with a massive groan when I reply with the old favorite. So I decided to add in a tofu stir-fry each week to try and mix things up a bit. I love the texture of this tofu -- crisp on the outside and gently soft on the inside. It's very much comfort food, despite the fact that my mother definitely never made it!

Stir-fried Tofu with Chinese Broccoli

Because I am measuring my protein and vegetables, I make this in two pans (one for tofu and one for veggies) and then combine when I plate it up. You can very easily cook the tofu first, put to the side, cook the veggies, and then combine all at the end and add in the sauce. Whatever works best for you.

You can make this with any vegetables you want. This week I used Chinese broccoli, green cabbage and scallions. Celery (if you like cooked celery, which I do not) would also work well, and jicama would add a little crunch a la water chestnuts. 

The teriyaki sauce is so easy to throw together and it's really delicious. It's the vanilla extract that really makes the difference. You could also use this sauce with chicken, beef or fish!

Enjoy!

Stir-Fried Teriyaki Tofu and Veggies

Serves 3-4 . Recipe is easily halved.

2 14-oz. packages of extra-firm tofu

Olive oil

1 tbsp chopped garlic

2 tsp minced ginger

6-8 cups of chopped veggies: broccoli, green cabbage, scallions--whatever you like

Teriyaki Sauce:

1/2 cup soy sauce

1/4 cup rice vinegar

1 1/2 tsp minced ginger

1 tbsp minced garlic

1/4 tsp stevia powder

1 tsp vanilla extract

Combine all of these ingredients in a bowl and put to the side.

1. Dice the tofu into small cubes.

2. Heat a non-stick skillet over medium high. Spray with olive oil, then add in 1/3 of the garlic and ginger. Heat, then add in half of the tofu. You want each piece of the tofu to touch the skillet, so you do not want to cook both packs of tofu at the same time. Cook until brown on one side, then stir and continue cooking until browned all over. This will take 5-7 minutes total. 

3. Repeat with the second batch of tofu. Put all of the tofu on a plate to the side.

4. If you are making in separate pans: while the tofu is cooking, heat another non-stick skillet over medium high heat. Spray with olive oil, then add in 1/3 of the garlic and ginger. Heat, then add in the vegetables. Cover for about 2 minutes to help get the process going and then finish uncovered. 

5. Add all of the tofu back to the original pan over medium heat. Reheat and add in half of the sauce. Stir well and allow to heat through.

6. Add the remainder of the sauce to the veggies, stir to heat through.

7. Plate up some tofu with some veggies. If you like, add hot peppers, hot sauce, or chopped cilantro (or both).

Note: if you aren't focused on measuring tofu and veggie portions, you can make this all in one pot. Proceed with steps 1-3, then for step 4, use the same pan you were using before. Once the veggies are cooked, add the tofu back into the pan and add all of the sauce in and stir well. Give everything a few minutes in the pan to meld together and then serve.

Turn Kale into Tabbouleh

I admit it--I really never liked kale very much. And by not very much I mean not at all. Every fall, I get a little depressed because I know that the produce box (we get a weekly CSA delivery) is going to be full of kale. Just to use it up, I make kale chips which the kids like. I don't know what it was, but it just didn't do it for me.

Well, my friends, all that has changed -- I have discovered massaged kale salads!! Massaging the raw kale softens it and creates a super silky texture without cooking. The best part of this recipe is that it tastes just like tabbouleh -- lemony and garlicky, and almost like parsley -- but it's kale, a superfood! And the whole massaging process is rather relaxing, sort of like kneading bread but without the carbs.

I know what you must be thinking--massaging kale??? This sounds ridiculous and perhaps a bit inappropriate. I promise, this is absolutely a technique and it's used by many a 'real' chef.

If you google massaged kale salads, you'll find people adding in apples, mangoes, nuts, pumpkin seeds--all sorts of yummies. A lot of those things are not Phase 1 on Ideal Protein, but there are still so many things you can do with this recipe. Use this as a base and then add in the things you love--I've noted a few suggestions for you! Let me know what you include.

I hope you enjoy -- I am making a second batch right now, and I'm hiding some to make sure I get to take it for lunch tomorrow!

Massaged Kale Tabbouleh Salad
2 bunches of fresh kale, about 8 cups (it shrinks down to about half)
2 lemons
4 cloves minced garlic
2 tbsp. olive oil
2 tsp. Sea Salt
Pepper
Add ins to pick as you like (chopped, of course):  red pepper (raw or roasted), red onion, scallions, cucumber, jicama (could serve as a pseudo-apple! Include chopped or jullienned), soy nuts....


1. Take the kale off of the ribs. You can see below I've done this with half of the kale so far.

Removing the kale leaves from the ribs

2. Wash the kale well and then slice thinly.
3. In a large bowl, put the kale, juice of the lemons, olive oil, the salt and some pepper.
4. Get your hands in there! Massage the kale until it softens and wilts--about 3 minutes.
5. Put in your add-ins--for my first batch I used roasted red pepper and scallions. Adjust the lemon and seasonings as well (I add more lemon cuz I love it, and usually a touch more salt).
6. Enjoy! Or wait. The longer this sits, the better I think it gets!!

Massaged Kale Salad -- So Good!!

Cauliflower "Hummus" Dip

My family eats a lot of hummus. Both of my kids will eat it with a spoon, with veggies, crackers -- you name it. This version can't really claim to be true hummus, but it's a tasty and garlicky dip that hits the spot. Perfect to put out at a party, or to have for lunch with some celery, cukes or peppers to dip. What a great way to break up the 2 cups of veggies!

Cauliflower Hummus Dip

Cauliflower "Hummus" Dip
1 head of cauliflower, chopped (I used an extra head already roasted from the night before)
Chicken stock
Juice of half a lemon, or more to taste
2 tsp. olive oil
1 tbsp Roasted garlic  (raw is fine if that's what you have)
Salt and pepper to taste
Spices to taste (I often use Za'atar, sumac, hot sauce)
Fresh herbs to taste

If your cauliflower is raw, put in a pan with about 1/2 cup of the chicken stock. Bring to a boil, and then simmer covered until the cauliflower is very tender. Allow to cool.

Into a blender or food processor, add the cauliflower, lemon juice, olive oil, garlic, and some salt and pepper. If you like, add in spices and/or some fresh herbs -- rosemary would be tasty, for example, as would some hot chilis. I really like za'atar and sumac, which are middle eastern spices.

Add in just enough chicken stock to allow the processor/blender to move freely. Whip up until it's a very smooth puree. Taste and adjust spices. When serving later, retaste and adjust spices as needed. I added a touch more salt and a little more garlic.

Enjoy!

Curried Cauliflower Soup

Yesterday was absolutely freezing here in DC -- snow, freezing rain and general yuckiness all around. So...time for soup. This was a super quick and easy soup made with cauliflower and turnips, flavored with curry--always tasty with cauliflower. It was a nice change of pace to have veggies as soup, as I usually roast everything. Hope you enjoy!

Mmmm -- Curried Cauliflower Soup

Curried Cauliflower Soup

Olive Oil

1 leek, chopped

1 tbsp. minced garlic

1 tbsp. minced fresh ginger

1 tbsp. curry powder

2 tsp. garam masala

1 head cauliflower, chopped

2 medium turnips, diced

1 qt (1 box) chicken stock -- I used Imagine Kosher Organic Chicken Broth, no carbs and 5 calories. You could use water instead, and add a little extra salt and adjust the spices to add a bit more flavor.

Salt and pepper to taste

Chopped cilantro to garnish (if desired)

Heat a soup pot over medium heat. Spray with olive oil (I use a Misto), allow to heat, and add the leek. Cook until leek is tender, about 5 minutes. Add the garlic, ginger, curry powder and garam masala and cook, stirring, until fragrant, about one minute. Add the cauliflower, turnips, water or stock, and salt and pepper to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until the veggies are nice and soft.

Using an immersion blender, purée the soup until smooth. If you don't have an immersion blender, you can use a regular blender or food processor--work in batches and put a towel over the top to avoid getting splashed. Don't put the blender lid on as you will trap steam and cause an explosion and possibly burn yourself. 

Add freshly ground pepper and salt to taste. Serve, garnishing each bowl with chopped cilantro if  desired.