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Thread: WANTED! P3-friendly Thanksgiving Recipes!!

  1. #1

    WANTED! P3-friendly Thanksgiving Recipes!!

  2. #2
    Senior Member mgsondance's Avatar
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    Mar 2009
    Grand Rapids, Michigan
    P4 of R8, subq injections
    here are some links i saved from last thanksgiving- be careful to check all the ingredients, since i was planning to adapt many of them. if you make a pie, you have to use coconut flour for the crust, or some kind of nut crust. some people feel you should not eat pumpkin while on P3, but the carb count is relatively low if you don't eat a lot of it.


    15oz. pumpkin puree (1 can)
    2 eggs
    1/3c granulated artificial sweetener
    1/4t salt
    1-1/2c water
    2-1/2t pumpkin pie spice
    1/2c dry milk
    1/4t nutmeg
    unbaked pie crust

    Combine all ingredients and mix until smooth and creamy. Slowly add filling to the unbaked pie shell. Add additional grated nutmeg (if desired) over the top of the pie. Bake at 425-degrees for 12 minutes. Reduce heat to 350-degrees, and cook an additional 40-45 minutes.

    No-Sugar-Added Diabetic Pumpkin Pie.


    1-9 inch pie shell

    1 medium sized can of pureed pumpkin (15 ounces)

    1-12 ounce can of evaporated milk (fat-free or regular works fine)

    3 eggs

    3/4 cup of sugar substitute such as Splenda or Equal

    2 teaspoons of vanilla

    1 teaspoon of cinnamon

    1/4 teaspoon of ground ginger

    1/4 teaspoon of ground nutmeg

    1/4 teaspoon of salt

    When you buy your pie shell, check the package instructions to find out if it needs to be baked separately. Some are pre-baked, but some are raw. If it needs to be baked first, do that while preparing the pie filling. This pie will be baked at 400 degrees, so remember to change your oven's temperature if needed.
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  3. #3
    Senior Member mgsondance's Avatar
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    Mar 2009
    Grand Rapids, Michigan
    P4 of R8, subq injections
    Cauliflower mashed potatoes:
    * 1 medium cauliflower
    * 1 ounce butter
    * 1 ounce sour cream or half-and-half (or non-fat sour cream)
    * salt
    * pepper


    1. Cook cauliflower until fork tender.
    2. Drain and mash cauliflower by hand or in food processor until desired consistency.
    3. Mix in butter and sour cream, to taste.
    4. Add salt and pepper, to taste.
    I mash the cauliflower until it is almost creamy, with some small pieces left. This could also be dressed up with some cheese, green onions, crumbled bacon or whatever else one desired. This recipe is based on the one found in the South Beach Diet.

    P3 Cheesecake:
    ATTENTION- For a creamier cheesecake cut the eggs down to 3 instead of 5

    Crust... 1/4 cup Finely Chopped pecans
    1/4 cup Finely Chopped almonds
    1/4 cup Finely Chopped walnuts
    3/4 cup almond meal (almond flour)
    2 Tablespoons butter (melt in microwave)


    1 1/2 pounds cream cheese
    1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar)
    5 eggs
    2 teaspoons vanilla
    2 teaspoons lemon juice
    16 ounces sour cream

    Cream cheese and eggs should be at room temperature before you start. How To Prepare: Mix all nuts and almond meal with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling.

    Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Add the sour cream last until just blemded in.

    Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours.

    Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

    Coconut Flour Pie Crust

    1/4 cup cold butter
    2 tablespoons Virgin Coconut Oil, solid
    1 cup coconut flour
    2 eggs
    1 teaspoon honey
    pinch of Himalayan salt
    1/2 cup shredded coconut
    1 tablespoon water
    1 egg white-beaten
    In a medium sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9 inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.
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  4. #4
    Senior Member
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    Loading 10/3 &10/4 Drops
    Oh yea!

    How many servings does the Califlower mash make? Need to know if I have to double or triple it.
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  5. #5
    Senior Member DriverMama's Avatar
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    May 2009
    Long Island, New York
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    Blog Entries

    Pumpkin Cheesecake with "Cool Whip"

    The recipes below are not mine - I think they're from Biirdie

    Pumpkin Cheesecake

    1 to 1 1/2 cups almond flour
    2 1/2 tablespoons unsalted butter, melted
    1/2 cup xylitol

    12 oz cream cheese
    1 1/2 cup xylitol
    1 (15 oz) can pumpkin
    2 tablespoons pumpkin pie spice OR 2 teaspoons cinnamon, 2 teaspoons nutmeg, 2 teaspoons ground ginger, and 2 teaspoons all spice.
    1/8 teaspoon salt
    2 eggs


    1. Preheat oven to 350 F
    2. Pour almond meal in an 8x8 Pyrex. Use more almond meal for a thicker crust and less for a thinner one. Spread evenly so you can see how thick the crust will be before you add the butter and xylitol.
    3. Once you have the desired amount of almond meal, add butter and xylitol.
    4. Mix ingredients together and spread evenly with your fingers.
    5. Bake for 10-12 minutes, or until the crust is golden brown. Keep a close eye on it towards the end because once it starts to brown it goes fast.
    6. Let cool completely, preferably overnight, before adding filling.

    1. Preheat oven to 350 F
    2. Beat together cream cheese and xylitol with an electric mixer.
    3. Add pumpkin, spices, and salt. Mix again.
    4. Beat in eggs one at a time, until mixture is homogeneous.
    5. Bake for 65-75 minutes, or until knife inserted in the center comes out clean.
    6. Cool completely and serve

    Note: This was SO good you guys! Perfect for Thanksgiving! . . . this topping that tastes like cool whip! Enjoy!

    Cool Whip:
    3/4 cup half and half
    3/4 teaspoon xanthan gum
    6 packets Truvia
    1 oz cream cheese

    1. Combine all ingredients with an electric mixer, mix until homogeneous
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  7. #7
    Junior Member
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    Oct 2010
    Roberts, WI
    R2P2 hhcg
    I second looking at mariashealth! I just found this blog this week. I was very impressed with the foods that were P3 friendly. She does have a pumpkin pie that you can make a few pages down right now.

  8. #8
    Senior Member mgsondance's Avatar
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    Mar 2009
    Grand Rapids, Michigan
    P4 of R8, subq injections
    katie- can't tell you, with the cauliflower- i've never measured it out.
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  9. #9
    Senior Member Tia's Avatar
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    Sep 2010
    Wild, Wonderful West Virginia
    Blog Entries
    You'll probably be able to tell when you go look at the cauliflowers in the store. I would guess that one medium one would make 4-5 servings. They have different colors too, the yellow cauliflower might be a good choice, make it look buttery.

    I can do all things through Christ, who strengthens me. Philippians 4:13

  10. #10
    you could always make the cheese cake type of crust with different chopped nuts and butter it would be quite yummy

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