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Recipes for Step 3
Feel free to enjoy the recipes here that can be used on the ITG Diet Plan. One of our coaches has looked at, approved and most of the time has cooked the recipes we are sharing here. We did not invent all of these recipes and will try to credit the author when provided. Plan accordingly depending on the step of the plan you are on. If you have a recipe you would like to share please send it to us!
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Buffalo Chicken Dip
For All Stages of the ITG Diet Plan
Difficulty
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Ingredients
For 1 Batch(es) (
)
Recipe
- 1 Head of cauliflower (chopped)
- 0.5 cup(s) chicken stock
- 0.5 lemon, juiced
- 2 teaspoon(s) extra virgin olive oil
- 4 tablespoon(s) Walden Farms Amazin Mayo
- 8 ounce(s) shredded chicken
- sea salt and black pepper
- Franks Buffalo Sauce to taste
Buffalo Chicken Dip Directions
- Add raw cauliflower to a large pan with 1/2 cup of chicken stock.
- Bring to a boil, cover and let simmer until cauliflower is very tender. Allow cauliflower to cool off.
- In a food processor combine olive oil, lemon juice, Amazin Mayo, salt and pepper, and Frank’s Buffalo Sauce (add as much or as little as desired).
- Allow the processor to move more freely by adding chicken stock as needed.
- Puree until smooth, then mix in chicken by hand.
- For Dipping, make Flat Bread Crackers (click for recipe) or use cucumbers or celery.
- Add Walden Farms Ranch or Blue Cheese Dressing for extra flavor.
this dip has good flavor, but needs quite a bit of buffalo sauce, also I would actually just mix the ingredients by hand instead of using a food processor or a blender, so the dip can have more texture.