Stuffed Chile Rellenos

Spicy low carb deliciousness.

Recipe at lowfatlowcarb.com

Easy Oven Chicken Fajitas

Great recipes from Janeva and lowfatlowcarb.com just keep coming.

Recipe at lowfatlowcarb.com

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.

Pizza Burger Casserole

Another great recipe from Janeva!

Look for the recipe at lowfatlowcarb.com

LillyPad Ratatouille

This is a great make ahead and freeze meal and works well for potlucks too. You can replace the Ideal Protein Rotini with your favorite protein.

Ingredients:

• 1 cup peppers, cut in 1 inch chunks
• 1 cup eggplant, peeled and cut in 1 inch chunks
• 1 cup canned diced tomatoes
• 1 cup zucchini, cut into 1 inch cubes
• 2 tsp grapeseed oil
• 2 packets Ideal Protein Rotini pasta
• 2 tsp The Garlic Box Smoked Garlic seasoning 
• 1 tsp onion powder

Directions:

1. Heat oil in a pan.
2. Sautee peppers, eggplant and zucchini for 10 minutes on medium. 
3. Add tomatoes and seasoning, then cover the pan and reduce temp to low. Simmer for 15 minutes.
4. Cook Ideal Protein rotini as directed on package. 
5. Combine both when they are done. 

Make 2 servings for Phase 1.

Roasted Vegetable Spread

This delicious spread is a wonderful way to add vegetables to and meal or snack.

Ingredients:

• 1 cup zucchini, diced into 2-inch cubes
• 1/2 cup red pepper, sliced
• 1/2 cup eggplant, diced into 2-inch cubes
• 1 tsp grapeseed oil
• The Garlic Box Smoked Spice

Directions:

1. Preheat oven to 400 degrees.
2. Toss the vegetables with grapeseed oil and roast on a parchment paper lined baking sheet for 20 to 30 minutes. 
3. When cooked puree in blender with The Garlic Box Smoked Spice until smooth. 
4. Serve warm or cold on cucumber slices.

Asian style Eggplant and Peppers

This colourful vegetable dish is hearty and delicious. Add some tofu or chicken for a great stir-fry, pair with grilled steak, or serve over your Ideal Protein Rotini.

Ingredients:

• 1 large Italian eggplant (or 2 medium Japanese or Chinese eggplants) chopped into 1 inch pieces
• 1 green bell pepper, diced 1 inch pieces
• 1 red bell pepper, chopped 1 inch pieces
• 1 yellow bell pepper, chopped 1 inch pieces
• grapeseed oil
• 1/2 cup soy sauce
• 2 cloves garlic, minced
• 1-2 tsp  Chili Garlic sauce (Huy Fong Sauce is 0 carb, 0 sugar, 0 calorie. You will find it in most grocery stores near soy sauce.)

Directions:

1. In a large non-stick pan heat 2 tsp of grapeseed oil on medium heat.
2. Add the eggplant and pepper pieces, toss to coat in oil.  Turn the heat down to medium-low, cover and let the eggplant and peppers cook.
3. Check the eggplant and peppers every 5-7 minutes to make sure they do not burn or stick to the pan. Stir pieces adding a little more water to stop eggplant from sticking to the pan if needed (be careful to only add a small amount each time so that you don't end up with watery mushy eggplant). The eggplant is done once it is cooked but firm and still holding shape. 
4. Add the minced garlic, soy sauce and chili sauce. Toss and turn off the heat. You can serve right away or leave it in fridge over night to let the flavours blend.

Cilantro Zoodles with Ginger and Garlic

A refreshing summer salad that is great for taking to potlucks or enjoying at a BBQ.

Ingredients:

• 1 packet True Orange
• 1 tsp Garlic & Cilantro Fiesta seasoning made by The Garlic Box* 
• 1 Tbsp lemon juice
• 2-3 sage leaves or 1 tsp dried sage
• 1 tsp ginger, grated
• 1 tsp olive oil
• 1 1/2  cups zucchini, spiral sliced
• 1/4 cup red pepper, thinly sliced
• 1/4  cup thin green onion, sliced

Directions:

1. Combine the True Orange, seasoning, lemon juice, sage, ginger and oil.
2. Toss the mix with the sliced vegetables and serve.

* This seasoning is available in-store at LillyPad.

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.

Roasted Red Peppers with Garlic and Oregano

Another great bell pepper dish to add zip to your meals.

‎Ingredients:

• 2 cups of  bell peppers, chopped into bite size pieces
• 4 garlic cloves 
• 1 tsp olive oil
• 1 tsp oregano, dried
• salt & pepper to taste 

Directions:

1. Preheat over to 350.
2. Toss ingredients together and wrap in foil, sealing shut. 
3. Bake for 20 minutes.

You can blend the roasted mix to make a sauce or add broth to create a delicious soup.

Parsley Pepper Salad

A beautiful and delicious raw salad prepared using a spiral slicer. We carry the Paderno Spiral Slicer (also known as a Spiralizer) in-store.

Ingredients:

• ‎1 cup cucumber, sliced into ribbons 
• 1 cup bell peppers, sliced into ribbons 
• 1/2 cup red onion, sliced into ribbons 
• 2 tsp cilantro, dried
• 2 tsp mint, dried 
• 1/4 cup dill pickle juice
• 1 tsp prepared yellow mustard
• 1 tsp olive oil
• 1 garlic cloves minced 
• Salt + pepper to taste
• Fresh parsley to garnish

Directions:

1. Combine the spices, mustard, oil, and dill juice. 
2. Add vegetables and toss until well coated.

Garlicky Roasted Red Pepper Dressing

Looking for something tasty to pour onto your Ideal Protein pasta? Try this simple garlicky sauce.

Ingredients:

• 1 roasted red pepper from jar * make sure that they are sugar-free 
• 1 clove garlic, grated
• 2 tsp apple cider vinegar 
• 1/2 tsp hot red pepper flakes 
• 2 tsp olive oil 

Directions:
Blend all ingredients in blender

 2 servings

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.

Wrap It Up! Recipes

Wrap It Up at LillyPad provided a delicious spread of healthy finger food.

The LillyPad Roll and Zucchini Wrapped Egg Salad rolls

Creamy Egg Salad
Our creamy egg salad was made with egg and tofu and served two ways. The first was in leaves of lettuce (romaine, leaf lettuce and boston/bibb lettuce). The second was wrapped in thin ribbons of zucchini with julienne radish and bell pepper.

Ingredients: (combine to make egg salad)

• 2 hard boiled eggs, chopped or mashed
• 1 Tbsp silken tofu
• 1 tsp yellow mustard
• salt and pepper to taste

Dilled Ham
Served up in lettuce wraps, this filling was a wonderfully savoury change from tuna salad.

Ingredients: (combine to make filling)

• 2 cups cooked ham, cubed
• 1/2 cup dill pickle, chopped
• 3 Tbsp dijon mustard, or to taste

The LillyPad Roll 
A first for us, this mock sushi roll was a hit with our clients.

Ingredients:

• 1 cup cauliflower rice, cold
• 4 Tbsp silken tofu
• 1 tsp chinese five spice
• 1 sheet roasted nori
• 1/2 cup vegetables, sliced (cucumber, bell pepper, onion, asparagus, radish, zucchini)
• soy sauce
• wasabi paste

Directions:

1. Mix cauliflower rice with silken tofu and optional chinese five spice.
2. Place one nori sheet, shiny side down
3. Spread the cauliflower rice mix onto the sheet evenly, leaving 2 cm of room at the top edge.
4. Place sliced vegetables in a line from left to right. For example, a line of cucumber, a line of green onion and a line of bell pepper in parallel.
5. Roll the sheet from the bottom as tightly as possible. We did this by hand but you can also use a sushi mat if you have one.
6. Slice the roll into 1 inch rounds.
7. Use soy sauce and wasabi paste to taste to make a dip for your roll. Enjoy!

Low Carb Potato Bread
Using the Ideal Protein Potato Puree and egg whites, you can make potato bread great for wrapping your 2 cups of vegetables to make a Phase 1 compliant meal. Used immediately after cooking, it will be soft, but if you leave it to cool it will set into a more cracker like crunchiness.


Learn more about lettuce in our Lettuces post.

See our Mustard post to learn more about the flavour of the month used in some of our fillings.

If you love wraps, you might also be interested in a previous LillyPad recipe - Napa Cabbage Spring Rolls

Parsley and Paprika Raw Vegetable Paella

This refreshing raw paella has a smoky flavour and makes for a perfect accompaniment to fish or grilled asian dishes.

Ingredients

• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 dash sea salt
• 1/2 cup mushrooms
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce (namashoyu)
• 1 tsp smoked paprika
• 11/2 cups turnip, chopped
• 1/4 cup bell pepper
• 2 tbsp onion
• 1 tsp garlic
• 1/4 cup parsley

Directions

1. Mix apple cider vinegar, soy sauce and paprika. Marinate the the mushrooms in this mix.
2. Pulse turnips, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
3. Stir in parsley, lemon juice and olive oil.
4. Top with drained marinated mushrooms.