Some of these recipes will be for all days, some for days 1-7 and some for after the program. Try to make the recipe as plan compliant as possible, play with the ingredients. Don't worry if it cannot be made plan compliant, these would be great recipes for after the program too!
Some replacements:
Goat cheese for cow cheese
Almond or another plan nut for peanuts and cashews
Replacement egg (see below) for an egg in a recipe
Almond, cassava, tapioca, tigernut or another flour in place of a wheat or other gluten flour
Stevia or monk fruit for sugars
Note - Some recipes suggest microwaving food - I would prefer you do NOT use a microwave when testing recipes - Thanks!
Below are two egg alternatives - I have not explored these yet but would love to have some more adventurous people try them in recipes!
Egg Alternatives
Flax Egg
1 Tablespoon of flaxseed meal
2.5 Tablespoons water
Mix well, let sit for 5 minutes. May not be a 1-1 substitution but seems to work well in muffins, breads, pancakes type foods
Gelatin Egg
Ingredients
Gelatin – Try to use Vital Proteins, Great Lakes or other grass fed gelatin. Do not use store brands unless they are grass fed.
Water
In general, use 3 Tbsp of water for each 1 Tbsp of gelatin when replacing 1 or 2 eggs.
Sometimes it is better to use 4 Tbsp of water for each Tbsp of gelatin when replacing 3 or 4 eggs
- Add water to a small pot on the stove, but don't turn on the heat yet.
- Sprinkle or "rain" the gelatin on top of the water slowly to "bloom" it (wet it). You'll see it swell up and absorb the water. Try not to let it clump together. Slowly sprinkle 1/2 Tbsp at a time to prevent any clumping.
- After sprinkling all of the gelatin, use a whisk if necessary, to ensure that all the gelatin has been wetted. Let gelatin sit for about 1-2 minutes after being wetted.