Hope's Holiday Recipes Volume 1

Hope’s Holiday Recipes Volume 1

Phase 1 and 2 patients are permitted to use any of the recipes during Thanksgiving. 


Feel free to eat unlimited turkey (no skin) all day!  You may go up to 40 carbs during the holiday and if you happen to go a bit higher don’t panic, just make yourself some cinnamon tea and sip on it for the next few days.  You should also increase exercise and water intake for the next few days to make sure you burn off any excess! 


Herb-Roasted Turkey

8-10 servings


  • 1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour
  • 3 tablespoons Sea salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 5 tablespoons olive oil, divided
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh sage leaves
  • 1 tablespoon minced fresh thyme leaves
  • 5 cloves garlic
  • 1 orange, quartered
  • 1 lemon, quartered


  • Preheat oven to 450°. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper. Place turkey on the rack in the pan. Using a fork, 1/2 of the olive oil, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb mixture over top of turkey and inside cavity.
  • Place garlic cloves, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°. Baste turkey with pan juices; add more water if needed to maintain at least 1/4-inch liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165° (juices should run clear when thermometer is removed), about 2 3/4 hours total.
  • Transfer turkey to a platter, discard stuffing. Tent with foil and let rest for 1 hour before carving.

Adapted from Bon Appetit



Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.


1/4 lb green beans, trimmed
1 tsp olive oil
1-2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste


Heat a small pot of water over high heat until boiling. Add the trimmed green beans and cook for 1 1/2- 2 minutes. Drain immediately and immerse the green beans in a bowl of ice water. This step will stop the cooking process and will help the green beans maintain the beautiful green color. Drain and set aside.

Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the green beans and season with sea salt and freshly cracked pepper, to taste. Toss the green beans until evenly coated. Serve immediately. Enjoy.

Recipe adapted from – by For the Love of Cooking.net




Simple Asparagus

Yield: Serves 4


  • 1 bunch of medium sized asparagus, about 1 lb
  • 1 Tbsp of the extra virgin olive oil
  • 1-2 Tbsp nutritional yeast
  • 1/2  teaspoon lemon zest – freshly grated lemon rind
  • Sea salt and freshly ground black pepper


1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, and lemon rind. Add Sea salt and pepper to taste and sprinkle with nutritional yeast. Serve warm or room temperature.

Adapted from Simplyrecipes.com


Garlic Cauliflower Mashers

1 large head cauliflower

  • 5 large cloves garlic
  • Sea salt
  • 2 teaspoons olive oil
  • ¼ teaspoon freshly ground nutmeg
  • Freshly ground black pepper to taste

Serves 6-8

Start by filling a large (6 quart) stock pot with 1-2 inches of water.  Bring to a boil.

While waiting for the water to boil, I washed and trimmed a large head of cauliflower and cut up the florets and stem. I then sliced up all the cloves of garlic.  Don’t worry about how everything looks because it’ll get pulverized later in the Cuisinart.

Once the water in the pot was boiling, I threw in the stems, half of the florets, and all of the garlic. I salted everything.

Then, I put in the rest of the cauliflower, seasoned with more sea salt, replaced the lid, and steamed everything until it was soft (~10 minutes). You won’t overcook it — trust me.

Once the florets were done, I dumped everything into a colander and let it drain.

Put everything into food processor (fitted with the steel knife), and add some fresh cracked pepper, micro-planed nutmeg, and olive oil.

Final step: process everything until smooth.  Add sea salt and pepper to taste.

Adapted from NomNomPaleo.com




Ideal Protein Chicken or Mushroom Gravy

Serves 1-2

Pour 6.5 oz. of

hot (not boiling) water

into a bowl. Add one

packet of Ideal Protein

Chicken Soup or Mushroom

Soup and mix with a whisk

or hand mixer. Serve over

vegetables and/or meat.

Add more or less water

depending on how thick

you prefer the sauce.


Ideal Protein Stuffing

Serves 2-4

2 cups of your favorite vegetables chopped up in food


1 cup of diced mushrooms

3 egg whites

1 tsp Poultry Seasoning

1 tsp Sea salt and fresh ground black pepper to


8 – 16 oz water

1 -2 TBS Braggs

IP packets:

1 – IP Chicken Soup

1 – IP Oatmeal

Optional 1 – Sour Cream and Onion Soy Nuts

Optional Seasoning:

Rosemary, Basil, Thyme and/or Garlic


Beat 1 egg white then stir the IP Oatmeal packet until

mixed thoroughly. Add 2oz. water until batter is thin and

spoon able – but not runny. You may want to add a tsp of

poultry seasoning or other seasoning of your choice. Spoon

batter onto a non-stick baking sheet and bake at 400 for

about 10 min. or until golden brown. Once biscuits are

cooled tear up and let dry out an hour or two.

In a mixing bowl put dried oatmeal biscuits, seasonings,

chopped veggies, mushrooms and Braggs. (if desired, add

your IP soy nuts) Mix and set aside. In your blender bottle

or other mixer, mix 8 oz of water with your IP Chicken

Soup mix well (more water maybe needed). Add two egg

whites to soup mix. Mix well then pour over veggie/biscuit

mix stir (should be a moist mixture) and then place in an olive oil sprayed casserole dish. Cook about 20 min at 350.


Rose’s Custard

Serves: 8-10 (Depending on the size of ramekin used.)
Carbs per serving: Less than 1 Carb per serving/single custard (8.5 from soft tofu + 1 from “Egg Beaters” = 9.5 total)
Protein per serving: approx 1.5g (4.5 from soft tofu + 6g from soy mile (Or, 9g from 3 Vanilla UHT’s) + 6g from Egg Beaters)
1 cup of soft tofu (1/2 of a 14 oz container of soft tofu)
1.5 cups of vanilla soy milk (Or substitute with Vanilla UHT/Approx 3)
6 eggs (or equal amount of “Egg Beaters”/ approx 1 cup)
3 tablespoons of Stevia (“Stevia in the Raw” for cooking/baking)
2 tablespoons of Splenda (Splenda for cooking/baking)
3 teaspoons of vanilla extract
1 jar of Walden Farms Blueberry Spread
Vanilla Custard Preparation:
Preheat oven to 300 degrees F.
In a blender, combine (1/2 of a 14 oz container) soft tofu and 1/2 cup of soy milk (I used Vanilla UHT for its high protein content and strong vanilla flavor!), process until completely smooth, approximately 30 seconds.
In a large mixing bowl, whisk 6 eggs until well blended (or equal amount of “Egg Beaters” for cholesterol free eggs.) Stir in 3 tbsp of Stevia in The Raw sweetener, and 2 tbsp of Splenda (for cooking/baking), 3 tsp of vanilla extract. Add the 1 cup of tofu mixture and the remaining 1 cup of vanilla soy milk (or IP Vanilla UHT substitute). Whisk well until well blended.
Spray ramekins with olive oil “spray”, then divide mixture into individual ramekins (Or, I poured into a muffin baking pan). Place the ramekins or your muffin pan inside a separate, larger container that can hold water up-to 1/2 way up the sides of the ramekins or muffin pans.  Bake until the custards are set but the centers jiggle slightly when shaken. Approximately 50 minutes to 1 hour.
Remove the custards from the water bath and let stand at room temperature until the custards are fully set; approximately 15 minutes. Remove from each individual container, placing them upside down. Cover and refrigerate until well chilled; at least 4 hours.
Blueberry Sauce Preparation:
1 (12oz) jar of Walden Farms Blueberry Spread (Can substitute with Walden Farms Strawberry spread, Raspberry spread or Chocolate spread)
1 teaspoon of vanilla extract
Mix together in a blender until smooth. I then poured it back into the same Walden Farm jar to use later.


Chocolate Mousse

Serves 1


1 packet of IP Chocolate Pudding

2 tbsp extra dark (sugar-free) cocoa powder (30ml)

3 packets Stevia

1 tbsp decaf freeze dried coffee (15ml)

8 oz water

Dollop of Walden farms Marshmallow spread (optional)


Place the following ingredients in a shaker in this order: Stevia, coffee, cocoa powder and Chocolate

Pudding package. Add water and shake vigorously. Let the shaker sit for at least 5 to 10 min to absorb the water and then enjoy. It should be very thick or stiff.   Add a dollop of Walden Farms Marshmallow fluff if you like.

You can also set spoonfuls of the mix on parchment paper and freeze them for ice truffles just dust with cocoa when frozen.

Cinnamon Tea

Boil 4-5 sticks of cinnamon in water.  Dilute with 1 gallon of water and chill.  Drink 8 oz. hot or cold.

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