Appetizer Mango Salsa Stuffed Eggs – Serves 4
4 eggs, soft boiled and halved
1 cup kale, chopped
1/4 cup yellow bell peppers, minced
1/4 cup tomatoes, minced
¼ cup red onion, minced
2 Tbsp Ideal Protein Italian Dressing
1 Tbsp IP mango pre-made drink
sea salt & pepper to taste
Salsa base: Mix together peppers, tomatoes and red onion.
In a small bowl, mix together, mango drink, Italian dressing, and cooked egg yolks. Now, add salsa base to the mixture
and stir well. Lastly, stuff halved egg whites and serve over a bed of kale with Mango drink drizzled on top. Ready to
serve!
Main Course Salmon Wrapped in Crispy Kale with Dijon Mustard – Serves 4
32 oz wild salmon, cooked
4 Kale leaves, blanched
4 tsp Dijon mustard
3 cups fennel, thinly sliced
3 cups cabbage, thinly sliced
1 tsp grapeseed oil
sea salt & pepper to taste
Preheat oven to 350 degrees.
In a hot non-stick pan with grapeseed oil, add fennel and cabbage; sauté and set aside. Now, on a flat surface, lay
down the kale leaves and add 8 oz of wild salmon to each leaf and drizzle 1 tsp of Dijon mustard on top of the salmon;
close the 4 wraps and place on an oven safe plate. Set in the oven for a few minutes or until kale wraps become
crispy. Serve over a warm bed of fennel and cabbage. Ready to serve!
Dessert Triple Chocolate Decadence – Serves 1
2 egg whites, beaten
1 tsp baking powder
1 Ideal Protein chocolate pudding mix
¼ cup water
Chocolate coulis (optional)
Marshmallow fluff (optional)
Preheat oven to 350 degrees.
In a medium sized bowl, beat egg whites until a fluffy consistency is reached; set aside. In another medium sized bowl,
mix together pudding mix and baking powder. Now add the dry mix to the beaten egg whites and stir thoroughly mixing
in water half way through. Once everything is well mixed, pour into a muffin tin and set into the oven for 5-10 minutes or
until desired consistency is reached. Lastly, add chocolate syrup and marshmallow fluff. Ready to serve!
