Ideal Protein Steak and Mushroom

Chef Verati's Flank Steak



Serves one person

1 Large Portobello mushroom
7 oz grass-fed flank steak, thinly sliced
1 cup kale, chopped
1/4 cup green onion, thinly sliced
1 garlic clove, minced
2 tsp ginger
3 TBS soy sauce
1/4 tsp grape seed oil
Sea salt and pepper to taste

Preheat oven to 375°F.  Place the Portobello mushroom on an ungreased baking pan and bake for approximately 15 minutes; set aside.  In a hot non-stick pan with grape seed oil, add flank steak; let sear. When the steak is half way cooked, add garlic and ginger; let cook.  Then add kale and onions; let cook.  Once everything is almost cooked to your desired doneness, pour in soy sauce; let simmer for a couple of minutes.  Serve by placing steak mix on top of the Portobello mushroom. 

Baked Salmon

Janeva's Perfect Salmon



Serves one person

8oz salmon, preferably wild-caught
Olive oil
Garlic powder, to taste
Cajun seasoning, to taste
Sea salt and pepper, to taste

Lightly drizzle the salmon filet with olive oil, and season to taste.  Place the salmon skin side down on a pre-oiled baking sheet in a cold oven.  Turn the oven on to 400, bake for 25 minutes, and enjoy your flaky, tender and deliciously moist salmon.

Ideal Protein Chocolate Chip Muffins

Sylvia's Chocolate Chip Muffins

Serving Size: 2 Muffins (equal to 1 Ideal Protein Food)

Makes: 3 servings

1 packet Ideal Protein Dark Chocolate Pudding Mix

1 packet Ideal Protein Chocolate Drink Mix

1 packet Ideal Protein Chocolate Chip Pancake Mix 

2 egg whites

2 tsp baking powder

1/2-3/4 c of water

Optional: Use Ideal Protein Plain Pancake Mix instead of the Chocolate Chip Mix

                1-2 packets of Stevia

Mix the first five ingredients and add water until the consistency is similar to brownie batter.  Bake in muffin trays sprayed with cooking spray (no liners) at 350 for 12-15 minutes. 

Ideal Protein Spaghetti and Meatballs

Chef Verati's Spaghetti and Meatballs

Serves one person

7 oz. ground beef
1 egg, lightly beaten
½ cup mushrooms, thinly chopped
1 cup zucchini, julienned
1 garlic clove, chopped
½ cup green onions, chopped
1 tsp. parsley, chopped
1 tsp. basil, chopped
1 celery stalk, chopped
½ tsp. red pepper flakes
½ cup vegetable coulis
¼ tsp. grapeseed oil
Sea salt & pepper to taste

In a medium sized bowl, mix together beef, egg, mushrooms, garlic, green onions, celery, parsley, basil and red pepper flakes; make small sized meatballs. In a hot non-stick pan with grapeseed oil, add meatballs; let cook. When the meatballs are almost cooked, reduce heat to medium and pour in the vegetable coulis; let simmer.  In another hot non-stick pan, add zucchini; let cook.

Ready to serve!