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We know the holiday season can be a challenge, whether you’re on protocol or maintaining your goal weight. These tips and recipes might look familiar, but they really work for all ‘Turkey’ holidays. 😊


Always have a plan:

  • Make sure to eat before you go, whether it’s a healthy snack or Ideal Protein food. It’s the oldest trick in the book, but it works.

  • Bring a nice bottle of Pellegrino instead of wine.

  • Bring a side dish that is Ideal Protein friendly.

How are you going to respond to social pressures?

  • “I’m full”

  • "I'm doing a cleanse"

  • “I have allergies”

  • “I’ve been prescribed a medical protocol that reduces carbs and sugars”

  • “I’m driving”

  • “I’m taking a prescription and can’t drink alcohol”


  • Write out your “WHY”. Why are you on this journey? Improving your health, reducing medications, being able to play with your grandchildren, the list goes on. What’s most important to you? Write it down and put it on your bathroom mirror, keep a copy with you to pull out if you need the reminder.


  • Change your focus. We usually think of holidays as time to eat and drink. Turn that around and think of it as time to spend time with friends and family.


  • Stay in touch with us! Even if you are in the Lifestyle Phase, check in, we’re here to support you.




Even with the best of intentions sometimes a slip up can happen. The most important thing to remember is you need to . If you have a little nibble of something unintended don’t think to yourself “well I blew it, I might as well eat as much and whatever I want and start again tomorrow”.


The more calories and carbs you consume the longer it will take for you to get back on track.




Cauliflower Mashed Fauxtatoes

  • 1 head of fresh cauliflower

  • ½ tsp onion powder

  • IP or mineral salt, to taste

  • 1 packet of Ideal Protein Potato Puree



Steam or boil the cauliflower until soft. Remove from water and let steam release some water before putting the cauliflower, seasonings and Potato Puree in food processor or blender. Blend to desired consistency.


Roasted “Potatoes”

Roasted radishes are the best. Roasting takes the spicy out of them. You can almost imagine that they are roasted baby reds.


  • 2 cups of radishes

  • Salt & pepper, to taste

  • Other seasonings of choice

  • 1 tsp olive oil



Preheat oven to 425


Depending on the size of the radish you can leave them whole or cut them in half of quarters. *Make sure they are roughly the same size for even cooking*. Toss in a bowl with the olive oil and seasoning. Place radishes on a baking sheet sprayed with olive oil Pam and roast for approximately 20 minutes or until they are golden brown and tender. Turn half way through.


Roasted or Mashed Rutabaga

A holiday dinner staple. Roast as above, cutting the rutabaga into 1” pieces or steam/boil and mash with a potato masher or whip with a hand mixer.



Use IP Potato Puree to thicken turkey drippings.



  • Apple Sage Bread prepared and cubed. Toast or let air dry a bit.

(Recipe below – Thank you Dea Marie Suhai! Facebook – Dea’s Low Carb Cooking)


  • 2 cups total of a mix of cauliflower, zucchini, mushroom & celery (or any vegetables you like but make sure to include the celery)

  • 2 tsp grape seed oil

  • ½ tsp poultry seasoning

  • 1 tsp onion flakes

  • ½ cup of chicken stock


Directions: Preheat oven to 325


Pulse your vegetables in a food processor until they are minced. Sauté in a saucepan with the grape seed oil until they are soft. Add in the chicken stock and Apple Sage Bread, mix well and let sit for 10 minutes until the bread absorbs the moisture and are soft.


Bake in a casserole dish or wrapped in foil for 30 minutes.


Apple Sage Bread

  • 1 package IP Apple Oatmeal

  • 1 package IP Plain Pancake

  • 1 tsp poultry seasoning

  • 1/4 tsp of baking powder

  • Dash of Salt

  • 1 egg

  • 2 oz of water

  • 2 tsp of grape seed oil


Directions: Preheat oven to 350


Mix dry ingredients together. In another bowl beat the egg, water and grapeseed oil. Combine your wet and dry ingredient together until smooth.


Bake in a sprayed mini loaf pan for 25 minutes.


This recipe makes 2 servings: 1 non restricted, 1 oz protein, 1 cup of vegetables, 2 tsp of oil

Cranberry Rhubarb Jam

- 4 cups chopped frozen rhubarb (or fresh when in season)

- 2 tbsp or Walden Farms Cranberry Spread

- 1 envelope Knox unflavored gelatin

- 1 cup water



Place frozen rhubarb in microwave safe bowl and microwave for 5 minutes. Add in the Walden’s spread, gelatin and water. Stir. Microwave an additional 2 minutes. Mash with a fork or blend with a food processor or immersion blender until desired consistency. Let it set in the fridge.


Pumpkin Pie Tarts

  • 1 packet IP Crispy Cereal, crushed

  • 1 packet IP Maple Oatmeal

  • 1 egg white

  • 1 whole egg

  • 1 oz water

  • 1 packet IP Vanilla Pudding

  • 2 tbsp pumpkin pie spice



Preheat oven to 350


Lightly spray silicone muffin pan or put paper muffin liners in a tin muffin pan.



In a bowl mix crushed Crispy Cereal, Maple Oatmeal, egg white and 1 oz of water.

Moisten finger tips and press mixture into muffin pan. Bake 5-10 minutes or until brown.



Prepare IP Vanilla Pudding with 4oz of water. Mix in 2 tsp of pumpkin spice and one egg until smooth.


Pour filling into shells and put back in over. Bake approximately 15 minutes or when they stop jiggling and are slightly brown on top.


Chill in the refrigerator for at least one hour.

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