SEPTEMBER NEWSLETTER IDEAL WEIGHT MANAGEMENT it’s all about getting healthy! 9127 SW 52nd Ave, Suite D103 Gainesville, Florida 32608 352.327.4120 www.IdealWeightManagement.com Does Your PANcreas (or It s the last month to vote for Ideal PANtry) need an EXTREME makeover? Weight Management in Intuit s Love a Local Business grant giveaway. Thank you fans for your support of our local business and your Ideal Protein is proud to be different than other diets for many reasons. For one, we treat the weight issues at its source. By the time you reach your weight loss goal, you will have transformed your body’s ability to metabolize sugar by reeducating your pancreas to produce only the right amount of insulin needed. Secondly, the Ideal Diet aims at reducing carbohydrates and fats, not protein. In doing so, it preserves muscle tissue and protects vital organs to secure their proper function. In other words, you will lose fat, not muscle. Thirdly, the Ideal Protein weight loss method features a high biological protein, complete with eight (8) essential amino acids, that recreates 100% of the biological value of a complete protein for maximum assimilation and absorption. Lastly, the Ideal Protein weight loss method is less toxic than other protein diets because it features less saturated fats, no trans fats, no aspartame and no Monosodium Glutamate (MSG) and no Genetically-Modified Organisms (GMOs). kind words. If you ve already voted, your votes will roll over to the next month. For those of you that have yet to vote, we would greatly appreciate your help. By sharing a few brief words about why you love us, you will give us an entry in the raﬄe for the grand prize. You can either text2vote or vote via the website (or both will give us double votes). Text: idealweight To: 244326 or go to www.LoveALocalBusiness.com and follow the steps to vote. Thank you for helping us to grow, reach more people and change more lives. We are looking forward to helping you get healthier, one inch at a time! New Product You can ﬁnd Ideal Weight Management on Facebook and read through posts from the IWM community, browse Mango Yogurt Drink...with 20 grams of whey protein isolates, this product is sure to satisfy you. It is delicious and nice treat any time of the day. This is a non-restricted product! photos and get the latest updates! How to get your FREE box of food: Do you love what we’ve done for you? Are you healthier, making better choices and working towards your ideal weight? Tell a friend, a co-worker or a loved one about Ideal Weight and the Ideal Approach. You earn a free box of food for every referral that joins. Spread the word of wellness... Ideal Weight Thanks YOU. 1 Ide a l P ro t ei n A p p r o v e d Re c i p e s Phas e 1 and 2 Summer Squash with Baked Eggs Dinner Protein and occasional veggies Ingredients: • 2 pounds of summer squash (zucchini and yellow mixed) • 2 tbsp and 2 tsp olive oil (divided) • 2 shallots, sliced • 2 cloves garlic, minced • 1/4 tsp smoked paprika, plus a little more for sprinkling • 1/2 pound tomatoes, chopped • 1/4 cup loosely packed of basil, plus a little more for garnish • 4 eggs • freshly ground black pepper • 1 tbsp Redmond’s Real Sea Salt More ways to use your Ideal Protein Foods! Raspberry Smoothie 2 IP servings • 1 Ideal Protein Raspberry Jello • 1 Ideal Protein Vanilla Pudding Prepare Raspberry Jello as directed. Pour in a small rectangular or square pan and put in refrigerator. Once the jello has solidified, cut into cubes. Then prepare the vanilla pudding as directed. Mix pudding and jello and serve in two dessert cups. Preparation: Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes. Preheat oven to 375°F. In an oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Squeeze as much liquid as possible from the squash and add the squash to the skillet along with Raspberry & the tomatoes. Cook, stirring occasionally, until the mixture is tender Lemon Cream and no longer releasing liquid, about 10 minutes. with Basil Remove skillet from heat and stir in basil. Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 2 IP servings teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and • 1 Ideal Protein Raspberry Jello paprika over each egg. • 1 Ideal Protein Lemon Pudding Bake until egg whites are set and yolks are still soft, about 10 Make Raspberry Jello with more water than minutes. Garnish with basil. Crock Pot Italian Chicken Dinner Protein and some veggies Ingredients: • 3 to 4 pound boneless chicken breast • 1 can chopped tomatoes • 2-1/2 cups water • 2 tsp. salt • 2 tsp. pepper • 2 tsp. garlic powder • 4 tsp. Oregano • 1 pkg frozen collard greens, or your favorite greens Place collard greens in crock pot and pour in water. Sprinkle all of the dry ingredients onto the chicken breasts and then place the chicken on top of the greens. Pour tomatoes over chicken. Cook on high or 6 to 8 hours. Add a small salad to this and it’s perfect. instructed. Pour evenly into 6 “pots de creme” cups. You can use any small cup, including baby jars. Glass is best so you can see the beautiful layers. Put in refrigerator to set. When set (approximately 2 hours), make the lemon pudding using more water than instructed. Pour evenly over the set raspberry jello. Garnish with a leaf of basil. Since this recipes uses 2 IP products to make 6 deserts, you can enjoy 3 desserts per day for two days. Chocolate Pumpkin Pie 1 IP Serving • 1 Ideal Protein Chocolate drink • 8 - 10 ounces of water Add a pinch or two of pumpkin pie spice (cinnamon, nutmeg, closes, all spice). It’s great both hot or cold. 2 Zucchini with Lemon & Thyme All phases, veggie serving Ingredients: • • • • • 1/4 cup water 4 medium zucchini, sliced into rounds 10-12 small sprigs of fresh thyme 1 lemon, zested and juiced sea salt and ground pepper (to taste) Salmon and Broccoli Scramble Heat water in a covered pan. Add zucchini, thyme and lemon zest. Cover and cook until zucchini is just tender. Stir in lemon juice and pepper. Cooke uncovered until most of the water evaporates. When ready to serve, remove thyme stems - you can strip leaves from stems and put leaves back into put with zucchini. Egg and Spinach Quiche Cups All phases, unlimited Ingredients: • • • • • 10 ounces frozen chopped spinach 3/4 cup egg whites 1/4 cup chopped peppers 1/4 cup chopped mushrooms hot sauce (optional) Thaw the spinach and drain completely. Lina 1 12 cup muffin tray with foil baking cups and spray with cooking spray. Combine the egg whites and vegetables in a bowl. Add hot sauce to taste. Divide evenly among the cups. Bake at 350 for 20 minutes or until knife inserted comes out clean. May then be frozen if desired. Grilled Sesame-Soy Crusted Pork Tenderloin All phases, dinner protein and some veggies Ingredients: • 1 teaspoon olive oil • 1 cup fresh broccoli, cut into small pieces • 5 egg whites • 8oz grilled or smoked salmon, separated into small pieces • dash of salt and pepper Salmon, broccoli and egg whites combine for the perfect proteinpacked breakfast. In phase 3 or 4, add a side of avocado for healthy fats and a serving of fruit for a delicious start to your day. Makes about 2 servings. Salad Dressings Poppy Seed Dressing All phases, dinner protein Ingredients: •4-5 garlic cloves, finely minced or crushed •2 tablespoons soy sauce •2 tbsp white wine vinegar •2 1/2 teaspoons coarse salt •1/2 teaspoon freshly ground pepper •1/2 tsp sesame seeds •2 tablespoons olive oil •2 pork tenderloins (about 1¼ pounds each) •2 tablespoons canola oil (if preparing in oven) Stir together garlic, soy sauce, salt, pepper, sesame seeds, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great! Grill preparation: Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing. Oven preparation: Preheat oven to 400 degrees. Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing. • • • • • • Ingredients: 1/3 cup canola or olive oil 2 Tablespoons apple cider vinegar 1 shallot or small onion, minced 1 Tablespoon poppy seeds 1 teaspoon Splenda or Stevia 1/4 teaspoon each salt and pepper In bowl or jar, whisk or shake together oil, vinegar, shallot, poppy seeds, Splenda, salt and pepper. Makes 1/2 cup. Maple Dressing Ingredients: 1/2 cup soy sauce 1/2 cup cider vinegar 1/2 cup Ideal Protein maple syrup 2 Tablespoons Splenda or Stevia 2 Tablespoons Dijon mustard 1 small clove garlic 1/2 teaspoon ginger, finely chopped salt and fresh ground pepper, to taste • 1/2 cup olive oil • • • • • • • In a blender, mix all ingredients together. Slowly drizzle in the oil, blending constantly, until thickened. Adjust the seasonings to taste. Serve maple vinaigrette at room temperature. 3 Phase 3 and 4 Recipes Banana Split Breakfast Breakfast or dinner, veggie with some healthy fats Ingredients: •1 banana, cut in half lengthwise •1/2 cup to 2/3 cup cottage cheese (or greek yogurt) •1 - 2 tbsp all-fruit preserves •1 tsp ground flaxseed •1 - 2 tbsp chopped walnuts (or almonds) Options: add shredded coconut, cinnamon or raisins Preparation: Place two banana halves in serving dish. Add scoops of cottage cheese on top of banana. Drizzle with fruit preserves (if you want it to look pretty and have more of a drizzle consistency, add a small amount of hot water but this is just for aesthetics) and garnish with flax and chopped nuts. Kale & Avocado Salad veggies and healthy fats Ingredients: • 1 bunch kale • 1/2 avocado, diced • 1 carrot • 1 cucumber • 1/2 red onion, sliced thinly • juice from half a lime • 1/ 2 tbsp rice vinegar • 1tbsp walnut (or olive) oil • 1 tsp real sea salt • 1 tsp black pepper • 2 tbsp parmesan (optional) Preparation: Fold the kale leaves and remove the stem with your hands. You can also use your knife to cut the stem out as well. Then thinly slice or tear the kale into bite-sized pieces. Add the avocado pieces and massage into the kale with your hands. This will help break the kale down, making it easier to chew. The avocado should no longer be in pieces, but resemble more of a chunky paste. You can chop the carrot and cucumber or cut into matchsticks. Add the carrot and cucumber to the kale along with the red onion. Mix the lime juice, vinegar and oil together in a small dish with the sea salt and pepper. Pour over the salad and again massage in with your hands. Add parmesan if you'd like. Enjoy immediately or pack for lunch the next day. Baked Parmesan Tomatoes Breakfast or dinner, veggie with some healthy fats Ingredients: •4 tomatoes, halved horizontally •1/4 cup freshly grated parmesan cheese •1 tsp chopped fresh oregano •1/4 teaspoon real sea salt •black pepper, to taste •4 tsp extra-virgin olive oil Preparation: Preheat oven to 450 degrees. Place tomatoes cut-side up on a baking sheet. Top with parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes. 4