Ideal Protein Recipes

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Food Fact


In addition to being a good source of calcium and fiber, broccoli contains phytonurtrients, a group of compounds that can help to prevent chronic diseases, such as heart disease, diabetes and some cancers.

Cauliflower Hummus

User Rating: 5 / 5

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This incredible cauliflower hummus recipe is low in fat, tastes great and is a great way to get a ton of veggies in during your day! You'll be amazed at how something so healthy could taste to good!


1, 16oz. bag of frozen cauliflower, steamed until tender (or you can use fresh if you prefer)
2 Tablespoons of Walden Farms Peanut Butter
2-6 cloves of garlic (to taste)
1 teaspoon red pepper flakes or Sriacha hot sauce (add more if you like it spicy!)
3 Tablespoons extra virgin olive oil
1/4 - 1/2 teaspoon cumin (to taste)
Juice from half a lemon
Pinches of paprika and parsley to garnish

Put all ingredients (except paprika and parsley), in a food processor and blend till desired consistency is reached. Taste the mixture and then add more garlic, salt or red pepper flakes to your liking. Garnish with paprika and parsley.

Serve with chips, or Ideal Protein Garlic & Herb Chips. This treat even goes great with cucumber. celery or red pepper slices if you're looking for a veggie alternative to chips!

Pic Pac Sauce

User Rating: 5 / 5

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Try this fantastic knock off version of the Carrrabba's Pic Pac Sauce. It's quick and sure to please!


1 cup canned chopped or diced tomatoes (with juices). Use the cans with oregano, basil, and garlic added for an extra burst of flavor.
2 Tablespoons extra virgin olive oil
2 Tablespoons large sliced garlic (or more to taste). A mandoline works great for making thin slices.
Pinch of kosher salt (or more to taste)
Pinch of crushed black pepper (or more to taste)
Large pinch of basil (medium chopped)
Pasta of your preference. Our favorite is using a vegetable spiral slicer to turn zucchinis into a thin spaghetti-like shape.

Place tomatoes with their juices in a sauté pan. Place the garlic and extra virgin olive oil into a separate sauté pan and heat together on low, stirring occasionally. Cook to soften garlic and release its flavor into the oil. Do not brown garlic or it will over cook. Let garlic and oil mixture cool.

Add the tomatoes with their juices mixture along with the salt and pepper to the garlic and oil pan. Stir until thoroughly mixed. Add the basil and stir again. Heat shortly at medium low.

Follow instructions on pasta and toss with the sauce. If you're using zucchini instead of pasta, add to sauce mixture and heat just until they begin to get soft. Toss, serve and enjoy!

Traditional Chinese Recipe for Coughs

User Rating: 3 / 5

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The recipe below is both delicious and soothing as we transition into the fall season when coughs can appear.


4 cups water
1/4 cup of almonds (about a handful)
2 pears (any variety), cut into pieces
1 or 2 large pieces of tangerine peel
2 to 3 tablespoons of honey

Bring the water to a boil in a large pot. Add the almonds, pears and tangerine peel. Allow the mixture to boil down to two cups. Stir in the honey. Drink while warm once or twice a day for about a week.

Compliments of Dr. Debra Bebell, Acupuncture Physician

Avocado Dressing

User Rating: 5 / 5

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Why say goodbye to salads during the Fall and Winter? For a light, flavorful salad dressing, try this oil-free avocado dressing recipe. It's packed with nutrients and avocados are a Vitamin E powerhouse!

2 large, ripe Hass avocados, halved, seeded and peeledhealthy recipes
3 - 4 garlic cloves
1 small - medium onion
Zest of 2 limes
2-3 teaspoons of lime juice (to taste)
1/2 cup light sour cream or yogurt (plain)
2 - 4 Tablespoons cilantro to taste
1/2 teaspoon salt
1/2 teaspoon black pepper
A few dashes of your favorite hot sauce (optional)

In a food processor or a blender, combine avocados, garlic cloves, onion, lime zest and lime juice. Blend until smooth. The dressing will still be a little thick. Stir in sour cream or yogurt, cilantro, salt, pepper and hot sauce.  Serve over your favorite salad or use as a dip.

Roasted Kale Chips

User Rating: 5 / 5

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Ingredients:kale chips
One small bunch of kale
3 Tablespoons extra-virgin olive oil
1 Tablespoon Apple Cider vinegar
sea salt to taste (about 1/4 teaspoon)

Preheat oven to 350 degrees F. Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
Mix oil, vinegar and salt together in a small bowl then pour the mixture into large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add the kale pieces to the bag and distribute the mixture evenly on the kale until all pieces are evenly coated. Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 20-25 minutes. These are great if you're craving something crispy, but they're not a dip-able chip.

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