NutraWorks Blog San Francisco's Premier Provider of Ideal Protein


Shrimp and Leek Soup


shrimp and leek soup

2 pounds of shrimp fresh, peeled, deveined

4 cups of fish stock

2 cups of spinach finely chopped

4 cups of leek finely chopped

2 cups of green onions

1 tablespoon of olive oil

1 teaspoon of curry paste

sea salt to taste

pepper to taste


Sear the shrimp in hot olive oil. Remove from heat and set 4 shrimps aside. Cut the rest into small pieces.

When the oil is cooled, (but still warm), add the leek, green onions and curry paste. Cook slowly until the leek is tender. Add the fish stock. Simmer for 15 minutes. Add the spinach and bring to a boil.

Season and add the shrimp pieces. Serve the soup hot and decorate with the whole shrimp.


Makes 4 servings

Per serving: 452 Calories, 14g Fat, 49g Protein, 22g Carbohydrate


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Italian Broccoli Soup

3/4 pound of prosciutto

4 eggs

4 cups of chicken stock

8 cups of frozen broccoli cut in 1 inch pieces

1 teaspoon of garlic crushed

2 teaspoons of Walden Farms Italian Dressing

1 teaspoon of olive oil


Saute the prosciutto in a pan at medium-high temperature. Add garlic. Add chicken stock and 4 cups of water. Cover and bring to a boil then simmer. Add broccoli and return to a boil. Simmer for 12 minutes or until broccoli is tender. Add dressing. Whisk eggs and slowly pour into the soup. This will result in beautiful egg filaments. Simmer for another minute. Serve immediately.

Makes 4 servings

Per Serving: 354 Calories, 14g Fat, 40g Protein, 17g Carbohydrate

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Scallops in a Creamy Tomato Sauce with Spinach

2 1/4 pounds of scallops

5 cups of spinach

3 cups of oyster mushrooms sliced

1 cup of green onions

1 tablespoon of garlic crushed

2 cups of Walden Farms Tomato and Basil sauce

3 tablespoons of olive oil

sea salt to taste

pepper to taste


Dry the scallops and season. Very quickly, sear the scallops in heated olive oil. They must be golden but not overcooked. Remove from pan and keep warm. Using the same pan, add oil if needed, and add mushrooms. Saute until brown and season. Add the green onions and spinach. Remove and set aside. Using the same pan, bring the Tomato and Basil sauce to a boil. Season. On each plate, make a bed of spinach and top with scallops. Drizzle sauce.


Makes 4 servings,

Per serving: 353 calories, 12g Fat, 46g Protein, 13g Carbohydrate.


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Mock Nog


1 packet Ideal Protein ready-made Vanilla Drink


1 packet Ideal Protein Butterscotch Pudding


Pumpkin Spice





For every 1 Ideal Protein ready-made Vanilla Drink, add 1 tsp of Ideal Protein Butterscotch Pudding Mix. Season with the pumpkin spice and nutmeg to taste. We've used about 4 shakes of nutmeg for every 1 Ideal Protein Vanilla Drink.



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Mushroom Stuffed Chicken

Provided by our friends at Windsor Spine & Wellness Center


1 clove garlic minced

2 1/2 cups crimini mushrooms, cleaned, stems removed, and cut into small dice (about 1 1/2 cups)

1 teaspoon fresh thyme, minced

1/2 teaspoon fresh sage, minced

1/2 cup white vinegar

2 (10-ounce) boneless, skinless chicken breasts

1 tbsp olive oil

1/2 cup low-sodium chicken broth


Cooking Instructions

Heat the oven to 350˚F and arrange a rack in the middle. Heat a large, ovenproof frying pan

over medium.  Add 1/2 tbsp olive oil and then garlic. Season with sea salt and freshly ground

black pepper and cook until soft, about 2 minutes. Add mushrooms and herbs and season

again with sea salt and freshly ground black pepper. Cook, stirring occasionally, until tender,

about 2 minutes. Add 1/2 cup of the vinegar and 1/4 cup of the broth and cook until all the

liquid is absorbed. Remove from heat to cool completely. Meanwhile, prepare chicken


Cut each breast in half horizontally. Place breasts on a cutting board in a re-sealable plastic

bag or between two pieces of plastic wrap. Using a mallet or the bottom of a pan, pound

chicken pieces to an even thickness, about 1/4 inch thick. Season chicken all over with sea

salt and freshly ground black pepper.

Lay chicken breasts on a cutting board so the narrow end faces you. Place 1/4 of the

mushroom mixture halfway up each chicken piece. Fold the bottom piece of chicken up over

the filling to enclose it, then roll into a tight cylinder and use toothpicks to secure the roll.

Repeat with remaining chicken and filling.

Heat the large ovenproof frying pan over medium heat and add 1/2 tbsp olive oil. Once the

oil shimmers, place chicken in the pan seam side down and cook, undisturbed, until golden

brown, about 4 to 5 minutes. Turn chicken pieces over, then transfer the pan to the oven and

cook until the filling is warm and the interior of the chicken is white but still juicy,

about 8 to 10 minutes.

Remove chicken to a clean plate and cover with foil. Place the pan over medium-high heat, add

remaining broth, and scrape up any brown bits stuck to the bottom of the pan (be careful, the

handle of the pan will be very hot). Cook over medium heat until the sauce is reduced by half,

about 5 minutes. Remove from heat, and season to taste with sea salt and pepper. Pour

sauce over chicken and serve.

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