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!

NotPotato! Night Recipes - Part Two: Scalloped NotPotatoes

NotPotato!

Definitely the hit of the evening, this low carb version of scalloped potatoes is a great addition to any meal. It also serves well at pot lucks.


Ingredients

• 1 kohlarabi - sliced thinly
• 1 white turnip -sliced thinly
• 1 small onion - sliced thinly
• 1 cup silken tofu 
• 2 tsp olive oil 
• 2 tsp garlic powder 
• 1 tsp cayenne 
• 4 tsp yellow mustard 
• salt and pepper to taste 

Directions

1. Pre heat oven to 350 degrees 
2. Blend the tofu, oil and spices to create a sauce.
3. In a glass dish, create the following layers, using a brush to coat vegetables with sauce:
1. kohlarabi 
2. sauce 
3. onion 
4. turnip 
5. sauce 
6. repeat
4. Cover with foil cook for 60 minutes.
5. Remove foil and cook an additional 10 minutes to brown the top.

* use a Mandoline to slice the vegetables thinly, otherwise they will not cook properly

Sauce Note:
You can also use an Ideal Protein soup (chicken, leek or mushroom) to make up the cream sauce

Not Potato! Night Recipes - Part One

And here they are! Playing the role of potato in these tasty recipes...

• Cauliflower
• Rutabaga (sometimes called swede or turnip)
• Turnip (or white turnip)
• Kohlrabi
• Celeriac or Celery Root
• Radish

Roasted Kohlrabi or Turnip Slices

1. Peel and thinly slice your vegetables with a mandoline.
2. Lay out the slices in a single layer on a foil covered baking sheet.
3. Brush or spray the slices with grapeseed oil and season with salt and/or your preferred spices. We used garlic powder, onion powder, salt and pepper for the turnip and Fire in the Kitchen's Veggie Blaze blend on the Kohlrabi.
4. Bake in oven at 350 for 20 minutes or more, depending on how crisp you like them.

Roasted Radish Wedges

1. Wash and quarter your radishes.
2. Lay out the wedges in a single layer on a foil covered baking sheet.
3. Toss the wedges with grapeseed oil and season with salt and/or your preferred spices. We used garlic powder, onion powder, salt and pepper.
4. Bake in oven at 350 for 20 minutes or more.

Rutabega Fries

1. Peel and cut the rutabega into sticks. They will shrink considerably, so keep that in mind for sizing.
2. Lay out the sticks on a foil covered baking sheet, leaving a little room between.
3. Brush or spray the slices with grapeseed oil and season with salt and/or your preferred spices. We used Fire in the Kitchen's One Rub blend.
4. Bake in oven at 350 for 20 minutes or more, depending on how crisp you like them.

Mashed Celeriac or Rutabega

1. Peel and chop your vegetable into cubes.
2. Place cubes into a pot and fill with water so that the vegetables are just barely covered.
3. Boil until the cubes are fork tender, then strain.
4. Add 2 tsp of olive oil to give it a creamy taste and texture (other oils will not necessarily produce the desired result).
5. Season to your liking with salt, pepper and/or other spices.

Mashed Cauliflower

1. Rice your cauliflower by finely chopping it in a chopper, blender or food processor.
2. Bring a pot of water to boil.
3. Place the cauliflower in a strainer over the boiling water. Cover. Steam for 20 minutes.
4. Place cooked cauliflower in a bowl and blend with a hand blender or mash. 
5. Add 2 tsp olive oil and your favorite seasonings. Mix well.

Our Not Potato! Night Favourite Recipe Scalloped NotPotatoes is getting its own post, so keep an eye out!

White Turnip

Turnip is a vegetable that can cause a lot of confusion. A couple different vegetables go by the name. We'll clear things up for you.

White Turnip

White Turnip
The true turnip, this smaller white and purple root vegetable is easily found in grocery stores.

Rutabaga or Swede - not actually Turnip
This is a much larger, more yellow or orange fleshed vegetable, also commonly called turnip.

Turnip on the left, Rutabaga on the right

Are they really that different?

They do taste a bit different and white turnip is lower on the glycemic index than rutabaga.

What do I do with it?

Turnips have been eaten in the West for centuries. Traditionally, both turnips and rutabagas are boiled and mashed, providing a cheap nutritious dish. Turnip roasts beautifully and can also be sliced thin and baked into chips. Try substituting turnip for potato to reduce the carb count in recipes.

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.

Spicy and Sweet Cinnamon Cider Roast Vegetables

Roasted turnip in spicy cinnamon cider is tangy-sweet, with just a hint of cayenne pepper heat, and makes for a side dish that is the perfect accompaniment to roasted poultry.

Ingredients

• 1/2 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp walden farms maple syrup
• 4 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp sea salt
• 1/4 tsp cayenne pepper (or to taste)
• 4 cups white turnip, cubed (or other vegetables)

Directions

1. Preheat oven to 375 degrees F.
2. In a small saucepan place apple cider, vinegar, olive oil, lemon juice, Walden Farms maple syrup, cinnamon, nutmeg, salt and cayenne pepper. Warm over low heat 3-5 minutes.
3. Place vegetables in prepared pan.
4. Pour warm sauce over vegetables.
5. Cover tightly with aluminum foil. Bake at 375 degrees for 1 hour and 30 minutes or until vegetables are soft. Serve immediately.

Notes
Turnip is listed here, as it is an approved Phase 1 vegetable. Other great vegetables for this recipe include sweet potato, rutabaga, carrot and butternut squash, though these are not permitted during Phase 1 of the Ideal Protein protocol. Use one vegetable or mix a few for variety.

Makes 6-8 servings

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

Tangy Turnips

Add some zip to this hearty fall vegetable, making a plain, traditional dish into a fresh and fancy favourite.

Ingredients

• 2 lbs turnips (approx. 4 small turnips)
• 1/4 tsp sea salt
• 2 packets TRUE orange crystals
• 2 tbsp Walden Farms maple syrup
• 1/2 tsp freshly grated ginger
• 1 tbsp olive oil

Directions

1. Remove turnip greens and set aside
2. Remove the crown of the turnip with a sharp knife, peeling turnips and cutting into 1-inch (2.5-cm) cubes
3. Cook turnips in a steamer with an inch of water in the pot until tender (approximately 40 minutes)
4. Drain turnips and mash with a potato masher or fork
5. Using a wire whisk beat in all remaining ingredients until well mixed
6. Put turnip mixture into a glass baking dish and bake at 350 F for 6 to 8 minutes

Makes 4 servings

Cinnamon Pork and Turnip - Slow Cooker style

Perfect for winter weather, this comfort food recipe is warm and filling. While it requires a little prep, once it's in your slow cooker you can relax and enjoy as the smell fills your kitchen.

Ingredients 

• 16 oz lean pork
• 1 tbsp olive oil
• 1 cup celery stalks, chopped
• 2 cups turnip, cubed
• 1 cup rutabega, cubed
• 2 garlic cloves, crushed
• 3 bay leaves
• 1 tsp dried thyme 
• 1 tsp dried rosemary
• 2 tsp cinnamon powder or 2 cinnamon sticks
• 1 cup chicken stock
• 1/2 cup apple cider vinegar

Directions

1. Heat the oil in a pan over medium-high heat and brown the meat for 2 minutes each side. 
2. Remove from pan and place into slow cooker. 
3. Place the rest of the ingredients on top in the order listed, stir the vegetables lightly and cook on high for 4-6 hours or low 8 hours.

Makes 2 servings

Mock Mashed Potatoes

One of our family celebration friendly recipes - great for Christmas dinner.

Ingredients:

• cauliflower, chopped into small florets
• white turnip
• garlic powder
• vegetable or chicken stock
• preferred spices

Directions:

1. Bring enough broth to cover your desired amount of vegetables to a boil in a large pot.
2. Add vegetables, using equal parts turnip and cauliflower, and a couple cloves of chopped garlic.
3. When tender, drain broth into a separate bowl. 
4. Use a hand blender to whip the vegetables into a mashed potato like consistency, adding back broth as needed.
5. Blend in other spices to taste.Try adding traditional spices like bay leaf, sage, onion powder and celery.