seasonal recipes

With spring and summer parties and gatherings coming, don't panic! You can use these recipes to make an Ideal Protein friendly dish to bring to the event.
Or enjoy these seasonal recipes
at home anytime!
Simple Egg Salad

Makes 2 servings  

 

Ingredients: 

6 hard boiled eggs 

2 Tablespoons mustard 

1-2 teaspoons Dill Pickle juice 

 

Directions: 

Dice eggs in bowl; add mustard and dill pickle juice. Stir and enjoy. 

 

Copyright © The Ideal Weigh, Inc. All Rights Reserved 

“Not Potato Salad” Salad

Makes roughly 2 servings (see directions) 

 

Ingredients: 

3-3 1/2 cups lightly steamed cauliflower, cut into small florets 

2 stalks celery, diced 

1/4 cup yellow onion, diced 

1 Tbsp. fresh parsley or green onion, chopped 

2 hardboiled eggs, chopped 

2 Tbsp. Walden Farms Mayo 

1 Tbsp. mustard 

Salt and pepper to taste 

 

Directions: 

Mix all ingredients together. If you take your salad and divide it into two this will be equal to 2 cups of vegetables each. You can add more cauliflower or additional vegetables, just adjust your portioning. You can also use the entire hardboiled egg or just the white. If the yolk is used then subtract 1 ounce of protein at dinner from your normal 8 ounces of meat protein—each 2 cup portion of veggies would contain 1 oz. protein to subtract. 

 

Copyright © The Ideal Weigh, Inc. All Rights Reserved 

Kaleslaw

 

Ingredients: 

1/4 cup olive oil 

1/4 cup apple cider vinegar 

1 teaspoon Dijon mustard 

1 packet of Splenda 

1 bunch of the “flat leaf” kale, stems removed and leaves julienned 

   quarter head red cabbage, chopped 

bell pepper, any color, julienned 

1 stalk celery, thinly sliced 

1/2 small red onion, very thinly sliced 

Tight handful of parsley leaves, chopped 

Salt and pepper, to taste 

 

Directions: 

Whisk together olive oil, apple cider vinegar, Dijon mustard, and splenda to make a “vinaigrette.” Toss vegetables in large bowl. Drizzle with vinaigrette. Taste and season with salt and pepper. 

 

Kaleslaw can be served immediately. It will keep in the refrigerator, covered, for about a day, after which, it takes on the taste and texture of fresh sauerkraut. 

 

Copyright © The Ideal Weigh, Inc. All Rights Reserved 

Steak Salad

Makes 6 servings

 

Ingredients: 

1 tablespoon soy sauce

1 teaspoon red pepper flakes

1 pound flank steak 

 

Wasabi Dressing 

1/4 cup rice wine vinegar

2 tablespoons vegetable oil

1 tablespoon wasabi powder

1 tablespoon soy sauce

1 tablespoon grated fresh ginger

1 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon freshly ground pepper 

 

Ingredients for Salad 

2 cups shredded red radishes 

6 cups thinly sliced romaine lettuce

6 cups thinly sliced Napa cabbage

2 cups trimmed watercress

1 cup sliced red radishes

1/2 cup thinly sliced green onions 

 

Directions: 

Heat grill or broiler. Combine soy sauce and pepper flakes in pie plate. Add steak, turning to coat. Grill 5 minutes per side for medium-rare. Let stand 5 minutes. Slice very thin diagonally.

 

Make Wasabi Dressing: Puree all in-gredients in blender. Transfer to large bowl. 

 

Add all vegetables to dressing and toss to coat. Divide among 6 serving plates and top with sliced steak. 

 

Recipe by IdealCoaching.TV    Copyright © The Ideal Weigh, Inc. All Rights Reserved 

www.idealweighcenters.com
 

5109 S. Cliff Ave., Suite 500 Sioux Falls, SD 57108

 

© 2018 The Ideal Weigh, Inc.