Ideal Protein Easter Recipes

Easter is right around the corner and we have a delicious Easter meal for you! All of our recipes are IP-compliant and great for sharing with family and friends. Serve up perfectly prepared deviled eggs or mouth-watering maple glazed ham for all of your guests. View the full menu of our favorite Ideal Protein Easter recipes below.

Appetizers

Instructions

Make hardboiled eggs as usual, but substitute Walden Farms honey mustard or regular mayo in place of store-bought.

Brunch

This is a great idea for special brunches while on IP! No need to go off plan. All is compliant with phase 1 but sub ground turkey for the pork. I would also add a few egg whites! Serve with an IP mimosa and your friends will be jealous. You are losing weight while living it up! Don’t be stingy with your secret to success. Mention your new Weigh4Life!

Instructions

Get the recipe here.

These are yummy crispy cookies that are non-restricted treats. Makes 2 Ideal Protein non-restricted servings.

Ingredients

  • 1 packer IP Crispy Cereal
  • 1 packet IP Vanilla Pudding
  • 2 tablespoons Walden Farm Pancake Syrup or Caramel Syrup
  • 2 egg whites (may use liquid egg whites)
  • 1 pinch sea salt
  • 1 packet Stevia or Splenda if desired
  • 1/2 tsp. cinnamon
  • 1/4 tsp. of baking powder to lighten it up
  • 1/2-1 oz. club soda
  • Lemon extract to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients together.
  3. Add egg whites and WF syrup.
  4. While mixing, add club soda to desired consistency.
  5. Mix will be quite thick. Add lemon extract to taste.
  6. Use large spoon and plop cookie size spoonful’s on a non-stick cookie sheet.
  7. Bake for 10-15 minutes.
  8. You may even sprinkle cinnamon on top.
  9. Enjoy!

Side Dishes

Makes 4-6 mini rolls, counting as 1 total Ideal Protein serving.

Ingredients

  • 1 package IP potato puree
  • 2 egg whites
  • 1/2 tsp baking powder
  • 1/8 baking soda
  • Pinch of sage
  • Pinch of garlic powder
  • Pinch of sea salt
  • Pinch of thyme
  • Pinch of chives

Instructions

  1. Preheat oven to 400 degrees.
  2. Beat egg whites until foamy, but not stiff.
  3. Add IP potato puree packet, herbs, and dry ingredients together.
  4. Spray mini cupcake pan with non-stick spray.
  5. Spoon batter into cupcake pan, filling up each hole about 1/2 to 3/4 full.
  6. Bake for 9-10 minutes or until golden brown.
  7. Serve and enjoy!
Source: The Recipe Critic. If you are on phase 1 or 2, omit the cheese. Otherwise, this is a great low carb meal!

Instructions

Get the recipe here.

Tastes just like mashed potatoes!

Ingredients

  • 1 1/2 cups of turnips
  • Olive oil
  • Salt
  • Garlic powder
  • Onion salt and
  • Any spices you like

Instructions

  1. Chunk up 1 1/2 cups of turnips.
  2. Place chunked turnips in middle of foil.
  3. Drizzle with oil.
  4. Sprinkle with salt, garlic powder, onion salt, and any spices you like.
  5. Fold up foil to make it a pocket, don’t seal it tight or they will get mushy.
  6. Throw on the grill for 20 to 30 minutes.
Serves 4. Brussels sprouts are also on the “Occasional Vegetable” list.

Ingredients

  • 24 brussel sprouts, ends trimmed and cleaned
  • 2 tablespoons white vinegar
  • 8 teaspoons of olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Splenda
  • 3 tablespoons minced flat leaf parsley salt and pepper

Directions

  1. Prepare a vinaigrette with a vinegar, olive oil, mustard, Splenda, and a pinch of salt and pepper.
  2. Cook the brussel sprouts using your favorite method (grill, boil, etc.) If you don’t have a favorite method, you can boil them in salt water for about 12 minutes.
  3. Drain the sprouts and serve them in a salad bowl.
  4. Pour the vinaigrette on top and mix to coat.
  5. Let sit for 10 minutes and serve warm.

Sauces and Dressings

Appropriate for phases 1 – 4.

Ingredients

  • 2 tablespoons of fresh shallots, chopped
  • 1/3 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Pinch of white peppers
  • 1 egg white
  • 6 cloves of garlic, roasted in a 360 degree oven until softened and lightly browned (about 20 minutes)
  • 1 cup olive oil

Instructions

  1. In a blender, blend all ingredients except oil.
  2. While blender is running, add oil in a thin stream until emulsified.
  3. Serve roasted garlic vinaigrette immediately.
Are you serving a nice lean steak or London broil? Spice it up with a Chimichurri Sauce. This is excellent over steak, chicken, fish, or your Ideal Protein omelet. You could also put some over your ground beef in the lettuce wraps. Substitute or add fresh herbs according to your preference. For more of an Italian pesto flavor, eliminate the cilantro and increase the parsley.

Ingredients

  • 2-3 cloves garlic
  • 2 shallots or 2-3 tablespoons of white or red onion
  • 1 1/2 cups of fresh cilantro
  • 1/2 cup fresh flat leaf parsely
  • 1 tsp. sea salt
  • 1 teaspoon crushed red pepper flakes (optional)
  • 2-4 tablespoons of lime or lemon juice (I prefer the lime with the cilantro)
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon extra virgin olive oil (add it later so you can measure what you need for each serving

Instructions

  1. In a bowl of a food processor, combine all of the ingredients until well blended, but do not puree.

Ingredients

  • 4 oz apple cider vinegar
  • 1 tbsp garlic parsley salt
  • 2 tbsp minced garlic from the jar
  • 1 tbsp dried minced onions
  • 8 ounces of olive oil
  • Frank’s red hot sauce to the desired level of hotness desired

Instructions

  1. Mix above ingredients together.
  2. Do not exceed 4 teaspoons of dressing per day and you will count this as your olive oil serving for the day.

Ingredients

  • 1 oz white vinegar
  • 1 tsp Worcestershire sauce
  • 2 packets of Splenda
  • 1 pressed garlic clove
  • 1/4 c. Walden Farms Ketchup
  • 8 ounces of olive oil

Instructions

  1. Mix above ingredients together. Do not exceed 1 tablespoon of this dressing per day and you will count this as your olive oil serving for the day.
  2. Worcestershire does have 1 carb in it, but because the one teaspoon is spread out in this large recipe, it is negligible.

Ingredients

  • 3 ounces of rice vinegar (make sure it has 0 carbs, some do have carbs)
  • 1 ounce of soy sauce
  • 1/4 tsp. ground ginger
  • 1 pressed garlic clove
  • 1-2 packets of Splenda
  • 7 ounces of olive oil

Instructions

  1. Mix above ingredients together. Do not exceed 4 teaspoons of this dressing per day and you will count this towards your olive oil serving for the day.

Main Dishes

Serves 5.

Ingredients

  • 5 skinless, boneless chicken breasts
  • 3 teaspoons of olive oil
  • 3 garlic cloves (minced)
  • 1 teaspoon of lemon zest
  • 2 teaspoons of freshly squeezed lemon juice
  • 1/8 teaspoons of Redmon season salt (you can get this at our office)
  • 1/8 teaspoon Redmon sea salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat the grill.
  2. In a small bowl, combine the garlic, oil, lemon zest, lemon juice and season salt, salt and pepper.
  3. Brush the mixture over the chicken breasts.
  4. Grill chicken breasts for 8-10 minutes per side until they are no longer pink.
  5. Serve.
Serves 2.

Ingredients:

  • 14 ounces of salmon (enough for 2 fillets)
  • 2 tablespoons of Splenda
  • 1 1/2 teaspoons of dry mustard
  • 1 tablespoon of soy sauce
  • 1 1/2 teaspoons rice vinegar (make sure it is the 0 carb rice vinegar)
  • 1/3 teaspoon Walden Farms Pancake Syrup

Directions

  1. Mix together the Splenda, mustard, soy sauce, vinegar and syrup in a small dish.
  2. Separate out 1 tablespoon of this mixture and set aside in a separate dish.
  3. Place the salmon fillets on a plate and pour the larger quantity of the sauce moisture over the salmon.
  4. Turn each fillet so that both sides are coated with the glaze.
  5. Let the fish sit for a few minutes with the skinless side down in the sauce.
  6. Grill or broil salmon.
  7. For broiling:
    1. Spray the skillet with cooking spray.
    2. Cook for about 5 minutes per side.
    3. Baste once, when turning, with the sauce mixture that you reserved before you cook the other side.
    4. Drizzle the reserved seasoning mixture over each piece before serving.
  8. Serve with steamed vegetable medley of cauliflower and broccoli.
  9. Enjoy!

Directions:

  1. Mix together Walden Farms or Ideal Protein maple syrup and dijon mustard to taste.
  2. Pour glaze over ham and bake as directed.

Desserts

Ingredients

  • 2 cups frozen rhubarb
  • 1/2 ts. cinnamon
  • 1 tsp vanilla
  • 2 packs Stevia in the Raw
  • 1 package Ideal Protein Maple Oatmeal
  • 1 oz. soda water
  • I Can’t Believe It’s Not Butter spray
  • Dash of salt

Instructions

  1. Heat rhubarb in medium pan over medium heat, stirring frequently.
  2. Cook until tender.
  3. Add cinnamon, vanilla, & salt while cooking.
  4. Add Stevia in the Raw when the mixture is about done cooking and stir completely.
  5. Preheat over to 400 degrees.
  6. Spoon rhubarb into mini pie dish.
  7. Mix IP Oatmeal and soda water stirring with fork to barely wet.
  8. Crumble the oatmeal mixture over the rhubarb and spritz with I Can’t Believe its Not Butter spray so it can brown.
  9. Cook in oven for 20-30 minutes until top is brown and bubbling.
  10. Allow to set for 10 minutes before eating.
Yields 6 cupcakes. Serving size is one non-restricted serving.

Ingredients

  • 1 packet of Ideal Protein Chocolatey Chip Pancake Mix
  • 1 1/2-3 ounces of water
  • Small pinch of sea salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix ingredients very well and spray olive oil in 6 individual mini muffin cups.
  3. Bake for 10-12 minutes or until toothpick inserted into center of the muffin comes out clean.
  4. Cool slightly.
  5. Remove from pan and split horizontally. This will yield 6 cupcakes, then follow the vanilla frosting receipt and enjoy!

Vanilla Frosting

Ingredients

  • 1 packet of Ideal Protein vanilla pudding
  • 1/2 tsp almond extract
  • Small pinch of sea salt
  • 3 1/2-4 ounces of water

Instructions

  1. Mix all ingredients together very well, forming a smooth frosting.
  2. Frost cooked cupcakes and top with Stewed rhubarb or with Walden Farms strawberry jam.
Serves 5 (unrestricted) and 4 (restricted).

Instructions:

  1. Prepare an IP Chocolate pancake packet.
  2.  Cut into pieces and put in a bowl or dish.
  3. Make a chocolate pudding and spread over the pancake pieces.
  4. Make the vanilla pudding and spread on top of the chocolate pudding.
  5. Cut up a half of a Caramel Nut Bar, chocolate coconut or crushed into small pieces, and sprinkle on top