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Monday, 16 June 2014

Braised Endive and Maple Mustard Salmon

Salmon is permitted in Phase 1 of our program only once a week. The Maple Mustard recipe below, which is paired with deliciously braised Belgian Endive, will make that dinner stand out.

Braised Endive


  • 1/3 cup water
  • 1 tsp grapeseed oil
  • 1/4 tsp salt
  • 1 gram packet of stevia
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp freshly ground black pepper
  • 2 cups Belgian Endive (3 small), cut in quarters lengthwise 


  1. Combine water, grapeseed oil, salt, steva, apple cider vinegar and pepper. Simmer in a large frying pan over medium heat.
  2. Add endives  in a single layer and braise, turning occasionally, for 10 minutes or until the cores give way when pierced with a knife.
  3. Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown, about 5 to 10 minutes more.

Maple Mustard Salmon


  • 8oz salmon fillet, skin on
  • 2 Tbsp mustard, dijon or yellow
  • 2 Tbsp Ideal Protein Maple Syrup


  1. Preheat over to 350 degrees.
  2. Combine the mustard and maple syrup together and brush over the top of the fillet.
  3. Line a baking sheet with parchment paper and place the fillet on it, skin side down. Bake until salmon is cooked through, about 20 minutes. Serve immediately.

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