Mini Chocolate Chip Banana Bread

Mini Chocolate Chip Banana Bread
Serves 2
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Ingredients
  1. 1 Pk Mug cake
  2. 1 Pk Banana Pudding mix
  3. 2 egg whites
  4. 1 tsp oil
  5. 2 tsp baking powder
  6. 1-2 tablespoons of water to make a batter consistency
Instructions
  1. Mix all ingredients in a bowl, and lightly spray mini loaf tin with olive oil.
  2. Bake at 350 for 10-15 min. Let cool and enjoy!
Notes
  1. MAKES 4 LOAFS
  2. 2 Loafs = 1 IP meal
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Caramel French Toast

Caramel French Toast
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Ingredients
  1. 1 Ideal Potein Omelet Mix ( Plain )
  2. 5 oz cold water
  3. 1/2 tsp cinnamon
  4. 1 tsp vanilla extract
  5. 2 tbsp Walden Farms Caramel Syrup.
Instructions
  1. Preheat oven to 400 C
  2. Mix all ingredients (except the caramel syrup) in a bowl
  3. Spray meduim sized pan
  4. Pour mix into pan and bake for 10 minutes
  5. Serve with Walden Farms Caramel Syrup
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French Toast

French Toast
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Ingredients
  1. 1 IP Crispy Cereal ( or crushed apple cinnamon soy puffs )
  2. Dash of cinnamon and nutmeg
  3. 1 Egg white
  4. Water
Instructions
  1. Crush Crispy Cereal or Apple Cinnamon Soy Puffs into a powder consistency.
  2. Add the cinnamon & nutmeg to powder then add your egg white.
  3. Mix with some water to make a batter.
  4. Spray pan and cook.
Notes
  1. REMEBER THIS IS 2 SERVINGS OF IP. IF YOU USE THE APPLE CINNAMON SOY PUFFS THAT WILL BE YOUR RESTRICTED FOR THE DAY.
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Ideal Protein Waffles

Ideal Protein Waffles
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Ingredients
  1. 1 IP pudding pk (Banana, Chocolate, Lemon, etc.)
  2. 2 egg whites
  3. 1/4 tsp baking powder
  4. 1 tsp Vanilla extract
  5. Pinch of Cinnamon ( optional )
Instructions
  1. Mix together pudding and baking powder. In a separate bowl, mix together egg whites and vanilla extract. Combine the two mixtures, stir and cook on a lightly oiled heated pan or waffle maker.
  2. Serve with your favourite Walden Farms Syrup and ENJOY!
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Fruit & Yogurt Parfait ( Phase 3 & 4 )

Fruit & Yogurt Parfait ( Phase 3 & 4 )
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Ingredients
  1. 6 oz Greek yogurt
  2. 1/3 cup old fashioned oats
  3. 1 teas[ppm chia seeds ( optional )
  4. 2 Tablespoons ( almond, soy, or cow, etc.)
  5. 1 cup frozen mixed fruit and berries
Instructions
  1. In a bowel combine yogurt, oats, chia seeds, and milk. Stir to combine then layer half in a wide-mouth mason jar or container. Add half the fruit and berries then layer on remaining yogurt mixture and berries. Refrigerate overnight, and up to 3 days. Enjoy Cold.
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Onion Herb Coconut Flour Biscuits ( Phase 3 & 4 )

Onion Herb Coconut Flour Biscuits ( Phase 3 & 4 )
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Ingredients
  1. Ingredients
  2. • 6 Tbs. coconut flour
  3. • 6 Tbs. coconut oil melted
  4. • 2 eggs
  5. • 1/4 cup very finely minced onion
  6. • 2 garlic cloves, finely minced
  7. • 2 Tbs. GAPS/SCD yogurt or additive free coconut milk
  8. • 1 Tbs. fresh chopped herbs (parsley, dill, thyme... whatever you have) OR 3/4 tsp. dried herbs
  9. • 1/4 tsp. baking soda
  10. • 1/2 tsp. apple cider vinegar
Instructions
  1. 1. Preheat the oven to 350. Line two baking sheets with parchement paper.
  2. 2. Mix together the coconut flour, coconut oil, eggs, onion, garlic, yogurt/coconut milk, and herbs Let sit for 5 minutes; the batter will thicken slightly.
  3. 3. Mix in the baking soda and vinegar. Drop spoonfuls of batter onto the baking sheets. Use the back of a spoon to spread the batter into circles about 1/2” thick. The batter will not spread very much when baking.
  4. 4. Bake for 12-15 minutes, until moist but cooked through. Cool at least 10 minutes before serving, or they will be too crumbly.
Notes
  1. Have all ingredients at room temperature
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Mini Mushroom-&-Sausage Quiches ( PHASE 3 & 4 )

Mini Mushroom-&-Sausage Quiches PHASE 3 & 4
Phase 3 & 4
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Ingredients
  1. • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  2. • 1 teaspoon extra-virgin olive oil
  3. • 8 ounces mushrooms, sliced
  4. • 1/4 cup sliced scallions
  5. • 1/4 cup shredded Light cheese
  6. • 1 teaspoon freshly ground pepper
  7. • 5 eggs
  8. • 3 egg whites
  9. • 1 cup 1% milk
Instructions
  1. 1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
  2. 2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
  3. 3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  4. 4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
Notes
  1. • Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  2. A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
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Cauliflower Breakfast Muffins ( Phase 3 & 4 )

Cauliflower Breakfast Muffin
PHASE 3 & 4
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Ingredients
  1. 2½ cup finely diced cauliflower (in food processor)
  2. 1 Tablespoon ground flaxseed
  3. 2 eggs, beaten
  4. ¼ teaspoon salt
  5. ⅛ teaspoon pepper
  6. ⅔ cup diced lean ham
  7. 2 cups grated sharp cheddar cheese or your favorite cheese
  8. ⅔ cup diced mushrooms (optional)
  9. 12 Jalapeno slices (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Place muffin liners in a 12 muffin tin and coat liners with non-stick spray.
  3. In a medium size mixing bowl, combine all ingredients except jalapenoes.
  4. Divide mixture evenly beween muffin liners and place jalapeno slice on top of each muffin (if desired).
  5. Bake for 30 minutes or until golden brown.
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Gluten Free Quinoa Pancakes ( Phase 3 & 4 )

Gluten Free Quinoa Pancakes
PHASE 3 & 4
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Ingredients
  1. •  3/4 cup cooked Quinoa (certified gluten-free if necessary)
  2. • 1/4 teaspoon Baking Powder
  3. • 1/4 teaspoon Cinnamon
  4. • pinch of Sea Salt
  5. • 1/4 teaspoon Pure Vanilla Extract
  6. • 2 large Eggs
Instructions
  1. Heat a large, lightly greased skillet or griddle over medium heat.
  2. Combine all ingredients in a medium bowl and pour batter onto skillet, forming 4 pancakes. Cook slowly for 3-5 minutes on the first side, until pancakes are set. Flip and cook for another 1-2 minutes.
  3. Serve with Walden Farms maple syrup, honey, nut butter and/or fresh fruit.
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Pita Bread

PITA BREAD
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Ingredients
  1. 1 IP soup mix (any flavor)
  2. 1/4 tsp baking powder
  3. 1/4 tsp italian seasoning
  4. 1/4 tsp garlic powder
  5. 1/3 c. liquid egg whites (or 2 egg whites , whisked lightly)
  6. 1 tsp olive oil
Instructions
  1. 1. In a small bowel, mix all dry ingredients. Add liquid ingredients and stir to blend.
  2. 2. Heat a small frying pan over medium heat, spray with cooking spray. Add batter and spread into a large pancake size with the back of a sprayed spoon.
  3. 3. Cook until browned, flip and cook the other side.
  4. Serving: 1 IP unrestricted
Notes
  1. Tip: You can switch out the seasonings, to taste, depending on your preferences.
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