LillyPad Shepherd's Pie

This warm and comforting recipe makes 2 dinner servings if you're on Phase 1.

Ingredients:

• 1 1/2 cups cauliflower, in 1 inch cubes
• 1 1/2 cups celery root, in 1 inch cubes
• 2 tsp olive oil 
• 1/2 cup mushrooms, diced
• 1/2 cup celery, diced
• 16 Oz ground beef
• 3 Tbsp Garlic Box steak splash (or to taste)

Directions:

1. Brown the ground beef in a pan.
2. Add mushrooms, celery, and steak splash. Cover and cook on medium low for 10 minutes. 
3. Steam the cauliflower and celery root for 15 minutes on high.The mash in a bowl with olive oil.
4. You can serve by placing the meat in bowl then covering it with a layer of mash or by layered the meat and mash in a casserole dish and baking at 350 in an oven for 15 minutes until heated through.

Rutabaga Smoked Paprika soup

A warm soup for the cool Fall air. Spicing it up is optional.

Ingredients:

• 1 + 1/2  cup rutabaga, cut into 1 inch cubes
• 1/2 cup celery, diced
• 2 cups water or broth of choice
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle or cayenne pepper (optional)
• 1 package Ideal Protein Potato Puree
• salt and pepper to taste

Directions:

1. Add rutabaga, celery and water to pot. Cook on medium high for 20 minutes or until the rutabaga is soft. 
2. Add spices and stir to mix well.
3. Turn off heat and stir in Ideal Protein potato puree packet. Blend with hand mixer or transfer to blender. Add water to desired consistency.

Counts as 2 cups unrestricted veg and 1 IP unrestricted protein

Indian Style Spiced Radish Salad Topper

Added to your salad or enjoyed as a side dish, this radish and celery mix is a flavourful crunchy delight.

Ingredients:

• 1 cup radish diced
• 1 cup celery diced
• 1 tsp olive oil
• 1 tsp apple cider vinegar 
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp cumin

Directions:

Mix together and enjoy. Can be chilled.

LillyPad Crunchy Cauliflower and Dill Salad

Try this simple and tasty cold salad mix for a filling lunch or side dish.

Ingredients:

• 1 + 1 /2 cup cauliflower, finely chopped like rice 
• 1/4 cup dill pickles, diced
• 1 celery stalk,‎ diced
• 1/4 cup red onion, diced
• 1 tsp extra virgin olive oil
• 1 tsp horseradish 
• 1 tsp mustard
• 1 tbsp of dill pickle juice or white vinegar
• sea salt & pepper to taste

Directions:

1. Put the cauliflower, pickles, celery, and onion in a large bowl.
2. In a separate bowl, combine the oil, horseradish, mustard, juice or vinegar, and salt or pepper. Whisk together.
3. Pour dressing mix over the vegetables and toss until well coated.

Optional: Add a can of tuna or chicken chunks for a quick easy Phase 1 dinner.

Herbed Lemon Chicken with Celery and Leek

This savoury chicken main makes for a perfect Phase 1 meal. It's also a great recipe to make in bulk and freeze.

Herbed Lemon Chicken

Ingredients:

• 8 oz boneless skinless chicken breasts, sliced into bite sized pieces
• 1 tsp grapeseed oil
• 1/2 lemon juiced
• 1/4 tsp dried jalapeño 
• 1/2 tsp garlic cloves, minced 
• 1/4 tsp paprika
• 1/4 tsp oregano
• 1/2 tsp thyme
• salt and pepper to taste
• 1 cup leeks (white part), sliced
• 1 cup celery inner soft ribs, sliced

Directions for one serving:

1. Add spices to lemon juice in a small bowl. Set aside. 
2. Heat grapeseed oil in frying pan on med high. 
3. Brown chicken in the pan for 5 minutes. 
4. Lower heat to med low and add leeks, celery, and lemon juice mix. Cover and cook for 10 minutes. Serve immediately.

Directions for more than one serving:

1. Preheat oven to 350.
2. Multiple the ingredients for the number of servings that you want.
3. Assemble everything in an oven safe baking dish. 
4. Bake in oven at 350 for 60 minutes, stirring half way through.
5. Let cool slightly before serving or completely before packing and freezing.

Zesty Tomato Horseradish Celery Salad

Do you love the taste of the celery stalks that come in a bloody mary or a caesar? You don't have to miss out while on program. Try this recipe, which pairs wonderfully with grilled steak.

Ingredients:

• 1 tsp tomato paste
• Juice of 1/2 small lemon
• 1 scant tsp prepared horseradish
• 1/2 tsp worcestershire sauce
• 1 tsp Extra Virgin Olive Oil
• 1 tsp finely dried parsley flakes
• Lots of black pepper
• Tabasco sauce, to taste, (optional)
• 2 cup small stalks celery, thinly sliced on an angle

Directions:

1. Combine all ingredients except celery in a bowl.
2. Add the celery, tossing to coat completely. Let chill for an hour - the longer you leave it the more flavour the celery will absorb.

Chicken Noodle Soup

There's nothing more comforting when you're sick than Chicken Noodle Soup. This recipe is deliciously low carb and packed with protein thanks to the addition of Ideal Protein Rotini.

Chicken Noodle Soup with Ideal Protein Rotini

Ingredients:

• 1 tsp grapeseed oil
• 1 cup turnip, cubed
• 1 cup celery, sliced
• 2 cup chicken or turkey stock
• 1 package Ideal Protein Rotini
• 1 tsp sage
• 1 tsp thyme
• 1 tsp onion powder
• 1 bay leaf
• salt and pepper to taste

Directions:

1. Sauté turnip and celery in a soup pot for 10 minutes. 
2. Add chicken broth, simmer for 20 minutes.
3. When the vegetables are soft add Ideal Protein Rotini and cook another 5 minutes.
4. Serve and enjoy!

Spicy Mexican Vegetable Soup

This spicy soup will warm you up in a hurry with its healthy low carb vegetables.

Spicy Mexican Vegetable Soup

Ingredients:

• 1/3 cup okra, sliced
• 1/3 cup celery, sliced
• 1/3 bell peppers, diced
• 1 cup Salsa (sugar free)
• 2 cup vegetable stock (sugar free)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp onion powder
• hot sauce to taste
• jalapeño, diced

Directions:

1. Sauté okra, celery and peppers for 5 minutes.
2. Add broth and spices. Bring to a simmer and cook another 20 minutes.

Optional
Add Ideal Protein Chili or rehydrated textured vegetable protein. If you want meat, add cubed chicken or beef that has been browned first.

Celery & Jicama Salad

This simple salad is a crunchy crisp accompaniment to many dishes or served on top of a bed of baby spinach with the protein of your choice for a delicious salad main.

Ingredients:

• 1/3 cup celery, thinly sliced (remove strings if possible)
• 1/3 cup jicama, in matchsticks
• 1/3 cup fennel, in matchsticks
• 1 tsp olive oil
• 1 Tbsp fresh lemon juice
• Salt & pepper to taste

Directions:

1. Prepare the vegetables as noted. Using a Mandoline to slice the vegetables will help.
2. Mix ingredients in a bowl, tossing well until evenly coated. Serve.

Crunchy Celery

Celery - crunchy and perfect for filling with dip, cheese or peanut butter right? Don't sell this crisp vegetable short, there's a lot more you can do with it.

Head of Celery

Mostly used for its stalks, celery is also grown for its seeds, which you will find in stores and ground up as part of celery salt. Celery stalks can be eaten raw or cooked and are a staple in soups, especially in French cuisine. It's generally available year round. Celery is also very low on the glycemic index and contains dietary fibre.

celery stalks and slices

What to do with Celery?

Raw, the crunchiness of celery makes it a great addition to salads, either green salads or as part of tune or chicken salad mixes. It can also be combined with other diced vegetables for an alternative salad like our Celery Cucumber Salad or our LillyPad Tabbouleh.

Cooked, celery is excellent for use in soups or making stock, stir fries, casseroles and more. It's usually best to slice or dice celery to reduce cooking time, and some recipes will ask you to peel some of the fibrous strings off.

Look for our recipes this month for new ways to prepare and enjoy celery!

Previous vegetable posts:

• cauliflower
• zucchini
• lettuces
• asparagus
• celeriac or celery root
• turnip

Indian Spiced Celery with Cumin and Lemon

This recipe makes a great side for any grilled or pan-fried protein.

Ingredients:

• 2 cup celery, peeled & sliced as directed
• 1 tsp garlic, minced
• 2 Tbsp lemon juice
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp cayenne
• 1 tsp grapeseed oil

Directions:

1. Cut celery into 1/3 inch pieces on the extreme diagonal, creating chevrons. In small bowl, combine water through cayenne. In small bowl, add cumin seeds. Have both bowls and wok lid close to stove.
2. Over highest heat. heat wok to smoking, add oil and heat to smoking. Add cumin, followed immediately by celery. Stir well for 3-4 minutes. 
3. Stir in garlic mixture, quickly pouring over the celery, and top immediately with lid. Reduce heat to low and cook 15-20 minutes or until tender, stirring occasionally.

Crab Stuffed Portabella Mushroom

This savoury mushroom dish is packed with flavour and protein, making it a satisfying entree.

Serves 2.

Ingredients:

• 2 large portabella mushrooms
• ¼ cup dill pickle, finely chopped
• 1 Tbsp onion, finely chopped
• ¼ cup celery, finely chopped
• 1 Tbsp Dijon mustard
• 4 ounces crab meat, chopped
• 1 pkg Ideal Protein Potato Puree
• 2 Tbsp egg whites

Directions:

1. Preheat your oven to 350.
2. Remove stem and gills (scrape the brown frills off) from the mushrooms.
3. Place mushrooms scraped side up on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes before using a paper towel to absorb any moisture.
4. In a bowl, mix the rest of the ingredients. Fill the partially cooked mushrooms, splitting it evenly between them.
5. Bake for 10 to 15 minutes (depending on the size of mushrooms).
6. Broil/grill for an additional 5 minute to brown on top. Enjoy. 

LillyPad Low Carb Tabbouleh

A lovely low carb version of this cold salad classic.

Ingredients:

• 1 medium to large head of cauliflower
• 1 cup fresh flat-leaf parsley leaves, chopped
• 1 cup packed fresh mint leaves, chopped
• 3 green onions, thinly sliced
• 1 cup cucumber, peeled and chopped
• 1 cup celery, chopped
• 1 small cloves of garlic, minced
•  ¼ cup fresh lemon juice
• 1 teaspoon apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
•  ¼ teaspoon black pepper
• Optional turmeric or curry 

Directions:

1. Rice (chop finely) the Cauliflower in a Tupperware Power Chef or a food processor
2. Add parsley, mint, green onion and garlic into Tupperware Chop n Prep Chef or food processor to chop more finely, if desired.
3. Place cauliflower rice, parsley, mint, green onion and garlic into a large bowl. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
4. Serve chilled or at room temperature. Store covered in the fridge for up to one week.

Indian Spiced Soy Patties

A tasty falafel like recipe from Ideal Protein Lohja, Finland - also good for hiding veggies.

Ingredients:

• 1 package Ideal Protein Soy Patty
• 3 Egg whites, beaten
• 1/4 cup Cauliflower, chopped small
• 1/4 cup Broccoli, chopped small
• 1/8 cup Onions, chopped small
• 1/2 Celery stalk, chopped small
• 1-3 tsp Garam Masala or generic Curry blend
• 1 tsp Olive oil

Directions:

1. Beat egg whites (not stiff).
2. Add Ideal Protein Soy Patty package and mix.
3. Add in spices, adjusting amount to preferred level of spice.
4. Add in vegetables and mix thoroughly.
5. Heat pan and add olive oil. Spoon mixture into pan to make 4 patties.
6. Serve as patties or cut into strips and make lettuce wraps.

Celery and Cucumber Salad

A fresh summer salad idea with Mint and Parsley from Ideal Protein Lohja, Finland and RainbowSmiles.

Ingredients:

• 6 Celery stalks, chopped
• 1 English Cucumber, peeled, seeded and thinly sliced crosswise
• 1/3 cup fresh Flat-leaf Parsley, coarsely chopped
• 1/4 cup fresh Mint, coarsely chopped
• 2 Tbsp Extra-virgin Olive Oil
• Coarse Salt
• Freshly ground Black Pepper

Directions:

1. Toss all ingredients in a bowl, saving the salt and peper to season to taste just before serving.

Low Carb "Stuffing"

This mock stuffing makes a great addition to any big dinner and is a delicious way to add in some vegetables and flavour, while reducing carbs and sugars.

Ingredients:

• 1 1/2 cups cauliflower rice
• 1/4 cup celery, chopped small
• 1/4 cup mushrooms, chopped small
• preferred spices like onion powder, poultry seasoning (sage, savoury, etc), salt, and pepper.

Directions:

1. Prepare the Cauliflower Rice separately.
2. Saute the celery and mushroom over medium high until softened. 
3. Stir in the cooked cauliflower rice. Stir in the spices and mix well. Serve immediately.