I really enjoy my subscription to Eating Well. They always provide great recipes to try out. This month’s issue was no different. They shared a recipe for Creamy Cucumber, Radish & Tomato Chopped Salad and I had to give it a go!
Recently, I went to my favorite co-op, Common Market, for lunch. They have a great selection – hot food bar, salad bar, made-to-order sandwiches, smoothies, coffees, juices, and soups. For this trip all I really wanted was some soup, it had been really cold and I needed something to warm me up!
Now, when you are on Ideal Protein its really hard to find a soup that meets the requirements – especially one you didn’t make yourself. However, Common Market is usually really good about having something. That day they were featuring a roasted red pepper soup that looked delicious. Granted their soup did have some cream in it, but everything else was IP phase one approved! I decided to have a small cup…and it was delicious! It was so good that I actually thought about it for the rest of the week! How can I make this soup at home? If I made it at home I could take the cream out…then it would be IP friendly! So, this past week I embarked on a quest to make the perfect IP friendly Roasted Red Pepper Soup!
Are you looking for a good meal planning recipe? Are you cooking for a crowd? Then this is the recipe for you – Veggie Egg Casserole.
This recipe is so easy! I would eat it for breakfast, lunch, or dinner. Just add a side salad and you are all set! Also, the recipe is very versatile. You can add any combination of vegetables that you want based on your tastes or even what you have in the fridge.