Sunday, October 4, 2015

Success Requires Prep Work!

Success Requires Preparation!!

My biggest weakness is getting enough veggies in everyday, so on Sundays I prep a couple of grab-and-go options for when life gets crazy mid-week.

This weeks veggies are Mockamole (found on page 49 of Janeva's cookbook or in her facebook group) and my favorite Cauliflower Soup.

Below are the recipes:


Recipe by Janeva Eickhoff


1 ¾ C. asparagus, skinned and cut in 1” pieces

1 T. lime juice

3 T. Pico de Gallo (or tomato)

¼ C. chopped fresh cilantro

¼ C. chopped green onion

½ jalapeno pepper, minced

1 tsp. minced garlic (from a jar)

1 or 2 dashes Frank’s Red Hot sauce

Salt and pepper, to taste


1. Clean the asparagus by using a potato peeler to peel off the tougher outside skin of the asparagus stems; not the tops of the spears.

2. Once cleaned, cut asparagus in 1” pieces. Make sure to cut off the tough ends and toss.

3. Place asparagus in a steamer on the stovetop and steam, covered, approximately 10 minutes.

4. Put steamed asparagus in a food processor and puree until smooth. Cover and refrigerate till cool.

5. In a medium bowl, place cooled asparagus puree and the remaining ingredients; fold.

6. Keep refrigerated after use.

Servings: 2 C. veggies  
***I use this as a dip to be used with Ideal Protein Garlic & Herb Chips.

TIP: I use Pico de Gallo in place of the tomato to give it more flavor. You can usually find a sugar free blend in a container in the refrigerated section of the fresh produce aisle(I find it in Costco). Serve with Ideal Protein chips.

For more recipes like this visit Janeva’s Ideal Recipe Cookbook – Phase 1 at Facebook or for the cookbook coming spring 2015. A portion of the proceeds will support Samuel’s House Foundation, a non-profit charity helping disadvantaged children and those in need of a nice meal on their plate every day.

Delicious Cauliflower Soup: 

I make it with Rachael Ray chicken or veggie broth. It's delicious and I add it to any of the Ideal Protein Soups, which makes them even creamier and more "volumous".  It is also great served by itself! 

1 T olive oil 
1 medium onion (6 ounces) chopped 
1 head very fresh cauliflower, cut, about 1-1/2 pounds 
Real Salt, to taste 
5½ cups hot water and/or chicken broth, divided 
Freshly ground black pepper, to taste (I added some some roasted garlic when pureeing it into a soup) 

1. Warm the olive oil in a heavy-bottomed pan. 
2. Add the cauliflower, salt to taste, and ½ cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 cups chicken broth, bring to a low simmer and cook an additional 20 minutes. 
3. Working in batches, purée the soup(add in roasted garlic here if you would like) in a blender to a very smooth, creamy consistency, adding the onion as you go. Let the soup stand for 20 minutes. In this time it will thicken slightly.

No comments:

Post a Comment