ideal protein thanksgiving

Thanksgiving is coming up and we’ve put together a wonderfully delicious Thanksgiving meal for you to enjoy! All of our recipes are IP-compliant and great for sharing with family and friends. From a colorful veggie medley to a sweet pumpkin pie souffle, there’s something delicious for everyone. View the full menu below.

We know that Thanksgiving can be tough when you’re on a diet. Read our tips for surviving Thanksgiving while on the Ideal Protein diet! >

Appetizers

Adapted from Elana’s Pantry 

Ingredients

Instructions

  1. Place whole head of cauliflower in a 9 x 13 inch baking dish
  2. Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt
  3. Add ½ cup water to the dish
  4. Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core
  5. Remove cauliflower from oven and allow to cool
  6. Coarsely chop and set aside
  7. Add cauliflower and 4 cups water or stock to pot
  8. Simmer until cauliflower is very soft, about 10 minutes
  9. In a high powered blender,puree in very small batches until smooth
  10. Transfer back to pot and bring to a simmer
  11. Serve

Side Dishes

Servings: entire recipe = 2 C veggies

Ingredients

  • 2 C Brussels sprouts, halved
  • 2 tsp olive oil
  • 1T soy sauce (low sodium)
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • 1 tsp walden farms maple syrup
  • 1/8 tsp cayenne pepper (optional)
  • Dash of liquid smoke (sugar free)

Instructions

  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix together all ingredients, except Brussels sprouts.
  3. Put halved Brussels sprouts in a large reseal able bag; pour marinade mixture into bag. Gently turn bag several times to coat Brussels sprouts.
  4. Place Brussels sprouts, cut side down, on a baking sheet; discard any remaining marinade.
  5. Roast for 15 minutes; remove from oven and flip Sprouts over, cut side up. Continue roasting until desired doneness, approximately 5-10 minutes additional.
Source: Janeva’s Ideal Recipes Cookbook

Servings: 2C veggies

Ingredients

  • 2 C. fresh French cut green beans
  • 2 tsp olive oil
  • 1 tsp chopped garlic
  • ½ tsp ginger paste (or a pinch of dry ground ginger)
  • 2 T. Soy sauce
  • Water

Instructions

  1. Steam the green beans by adding 1” waster to a medium saucepan. Add the steamer basket; place green beans into the steamer basket. Bring water to a boil over high heat. When water starts to boil, reduce heat to medium and cover. Steam approximately 8-10 minutes or until fork tender, checking occasionally.
  2. In frying pan, heat olive oil on medium/ medium high heat. Add the garlic, ginger and soy sauce. Stir to mix.
  3. Add the steamed French green beans; saute until heated through and slightly wilted.
This is absolutely the easiest way to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious! Source

Serves: 6

Ingredients (can be adapted to any IP approved vegetables like broccoli, cauliflower etc.)

  • 1 lb cremini mushrooms, cleaned
  • 2 cups cauliflower, cut into small florets
  • 2 cups cocktail tomatoes
  • 12 garlic cloves, peeled
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • salt and pepper to taste
  • 1 tbsp fresh parsley, chopped

Note: If you do not have Italian seasoning you can use equal amounts of basil, oregano, rosemary and thyme.

Instructions

  1. Preheat oven to 400 F degrees.
  2. In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined.
  3. Dump the veggies to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.
  4. Garnish with fresh parsley before serving.

Main Dishes

Adapted from Elana’s Pantry

Serves: 6

Ingredients

Instructions

  1. Steam the cauliflower pieces until very tender
  2. Puree cauliflower in a food processor, add in olive oil and salt
  3. Reheat in a casserole dish in the oven at 350° for 20 minutes
  4. Serve
  5. Add garlic to taste

Desserts

Recipe by Janeva Eickhoff

Servings: 4 souffles = 2 unrestricted; 2 souffles = 1 unrestricted

Ingredients

  • 1 IP pre-made caramel pudding
  • 1/3 C. liquid egg whites
  • 1 IP plain pancake mix (dry)
  • 1 tsp. baking powder
  • 1/2 tsp. *pumpkin pie flavor fountain
  • Cooking spray

Topping: (optional)

  • Walden Farms marshmallow dip
  • Walden Farms caramel syrup

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the baking powder and pancake mix; stir thoroughly to incorporate the baking powder throughout.
  3. Add the pre-made pudding, liquid egg whites and flavor fountain extract. Stir till mixed.
  4. Add the soufflé batter to 4 sprayed ramekins (3” diameter), dividing evenly. Set aside.
  5. Fill an 8” x 8” baking dish halfway with hot water; microwave 2-3 minutes or until boiling.
  6. Using hot pads, carefully take the baking pan out of the microwave and set on a work surface.
  7. Place each ramekin into the water bath making sure the water stays just below the lip of the ramekin. (Eliminate some of the water if need be)
  8. Put the baking dish in the oven and bake 15 minutes. Cool 15-20 minutes.
  9. Serve topped with a dollop of marshmallow dip and drizzle with caramel syrup (optional).

TIP: The top will form a ‘crust’ and you will have some sinking of the soufflé in the center; this is normal.

*You may substitute the Pumpkin Pie Flavor Fountain with ½ tsp. Watkins Pumpkin Pie Spice extract, available at Walmart. If you can’t find either, add ½ tsp. vanilla extract + ½ tsp. pumpkin pie spice in place of the Flavor Fountain or extract.

Here is where to purchase the Pumpkin Pie Flavor Fountain (extract).

This is one NON-Restricted Dessert!

Step 1: Make Caramel Fried Apples

Serves 1 C veggies

Ingredients

  • 1 C peeled and cubed chayote squash cut in small cubes
  • 1 tsp olive oil
  • 1T + 1 ½ tsp sugar free sweetener
  • 2 T water
  • ½ tsp lemon juice
  • ½ tsp cinnamon
  • 1 T each Walden Farms apple butter and maple syrup

Instructions

  1. Place cubed chayote in a small bowl, microwave 3 minutes on high.
  2. Heat a medium frying pan over medicdm heat. Add all ihngredients.
  3. Stir fry the faux apples until thehey start to brown and soften, about 10 minutes.
  4. Turn burner to low (add more water if necessary), cover and let sit for 5 minutes. Turn off burner and cool.
  5. Place the caramel fried apples in container and refridgerate until ready to use.

Step 2- Oat Crumble

Ingredients

  • ½ C Caramel Fried Apple IP maple oatmeal mix- dry
  • 1 ½ tsp sugar free sweetener
  • ¼ tsp cinnamon
  • 1 T water

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together dry ingredients
  3. Add water and mix with a fork, pressing the dry mix into the water until ingredients are moist.
  4. Place crumble mixture onto a baking sheet and spread out with fingers as much as possible.
  5. Bake 5 minutes, remove from oven and crumble with fingers.
  6. Bake 1 minute more, remove from oven and crumble again. Let cool.
  7. Top Fried Apples with Oat Crumble.

This is one NON- Restricted dessert!