LillyPad Pasta Salad

A healthy cold pasta salad, perfect for patios and warm weather. Not only is it low carb, but the Ideal Protein Rotini ensures that you get the protein you need in this Phase 1 compliant meal.

Ingredients:

• 1 package Ideal Protein Rotini
• 1/4 cup Dill pickles, diced
• 1/2 cup Red pepper, diced
• 1/4 cup Red onion, diced
• 1 cup Spinach
• 1 tsp Dijon mustard
• 1 tsp Walden Farms mayo
• 1 tsp Olive oil
• 1 tsp Pickle Juice 
• Salt & pepper to taste

Directions:

1. Cook rotini for 5 - 7 minutes. Rinse and let cool.
2. Mix dressing ingredients together.  Stir dressing and vegetables together, then add rotini. 
3. Serve on bed of spinach.

Asian Daikon Radish Noodles

A raw vegetable noodle salad that goes well with other Asian style dishes or as a light summer salad.

Ingredients:

• 1 3/4 cups Spiralized daikon ‎radish 
• 1/4 cup sliced green onion
• 1 tbsp soy sauce
• 1 tsp lemon grass (tube ‎from gourmet garden) 
• 1 tsp lime juice
• 1 tsp garlic
• 1/2 tsp ginger
• 1/4 tsp cayenne pepper

* adjust all seasonings to your preferences. 

Directions:

Combine and enjoy.

LillyPad Pad Thai

This dish by Karen has become a LillyPad favourite. Try it yourself for a great, guilt-free Thai inspired treat.

Ingredients:

• 2 cups zuchini noodles (spiral sliced)
• 2 cups bean sprouts
• 1 cup green onions, thinly sliced
• 2 eggs, cooked in a thin scrambled layer and chopped
• 2 cups red pepper, thinly sliced or spiral sliced
• 2 tsp grapeseed oil
• 1/4 cup of coconut aminos or soy sauce
• 2-3 garlic cloves, grated
• cilantro, bunch
• cayenne to taste
• 1 inch piece of ginger, grated
• lime juice
• 1 packet stevia (optional)
• 1 Tbsp Walden Farms peanut butter (optional)
• thai pepper (optional garnish)

Directions:

1. Combine the coconut animos/soy sauce, garlic, half the cilantro, cayenne, ginger, lime juice, stevia, and peanut butter in a blender / magic bullet. Taste it and season appropriately until you like the flavor. 
2. Heat a large non-stick skillet or wok on med-high. Add the grapeseed  oil to it and make sure to coat the pan.
3. Add bean sprouts, red pepper and zucchini. Stir fry for  1-2 minutes while stirring consistently.
4. Add the sauce and stir for 2 minutes until heated through and ingredients are coated.
5. Add the cooked eggs and gently mix in.
6. Garnish with green onion, cilantro and/or thai peppers.

Low-carb Vietnamese style Pho

This LillyPad adapted Vietnamese Beef-Noodle Soup is a wonderful warm option to add some variety to your soup choices.

LillyPad Pho

Ingredients:

• 1 cup beef stock
• 2 star anise pods
• 1 tsp ginger
• 1 tsp onion powder
• 1 tsp fish sauce
• 1 Tbsp soy sauce
• 1/2 package Miracle Noodle Angel Hair - rinsed
• 3/4 cup bean sprouts
• 1/2 cup mushrooms, thinly sliced
• 1/2 cup bok choy, thinly sliced
• 1/4 cup green onion for garnish
• (optional) add lime juice, fresh cilantro, hot thai chilies to taste

Directions:

1. Heat the beef broth along with the anise, ginger, and onion powder, to a simmer in a soup pot for 20 minutes.
2. Add the fish sauce, and soy sauce. Simmer for 5 more minutes.
3. Ladle the hot soup into a serving bowl and add noodles, bean sprouts, mushrooms, and bok choy. 
4. Garnish with green onion and serve.

Optional
For additional protein, add thinly sliced beef that has been browned.

Raw Turnip "Noodle" Salad

Have you ever tried a turning slicer or spiralizer? Making vegetable "noodles" is easy with this handy gadget - try turnip "noodles" in the savoury/tart dressing below for a deliciously light and crunchy side dish. This recipe also works well with finely diced turnip or cabbage to make a raw salad.

Ingredients

• 1 large turnip peeled
• Pea Sprouts
• Dressing ingredients
• 1/4 tsp Pepper
• 1/4 tsp Salt
• Lemon Juice
• Olive oil
• Soy Sauce
• 3 grated garlic cloves
• 1 inch of grated ginger
• 1/2 cup fresh chopped basil

Directions

1. Cut the turnip using a turning slicer or spiralizer (or finely dice)
2. Combine dressing ingredients in a bowl
3. Pour dressing on "noodles" and mix with your hands
4. Top with fresh pea sprouts