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    lovelyladyhcg

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  • Related Forum Posts

    PrettyGirlRock1214

    Hey ladies just an update on my P2. I am down to...

    Hey ladies just an update on my P2. I am down to 140 today so far I am
    Down 24lbs this round. Officially start P3 next Thursday so I think I will for sure see the 130s like I had hoped.

    PrettyGirlRock1214 September 19th, 2019, 10:38 AM Go to last post
    PrettyGirlRock1214

    Thanks you I am waiting on the call from the...

    Thanks you I am waiting on the call from the cardiologist now should be receiving it this morning.

    PrettyGirlRock1214 September 19th, 2019, 10:36 AM Go to last post
    PrettyGirlRock1214

    Thank you! The cardiologist should be calling me...

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    bluetechseeker

    Hi, everyone. So far, doing perfectly fine in...

    Hi, everyone. So far, doing perfectly fine in P3. Looking forward to grocery shopping next week to get more variety (especially fresh veggies, yum!!) Still 1.4# under LIW though not trying. ...

    bluetechseeker September 19th, 2019, 09:52 AM Go to last post
    Nikki76

    Sounds good, I’ll check back this weekend

    Sounds good, I’ll check back this weekend

    Nikki76 September 19th, 2019, 09:15 AM Go to last post
  • HCG Diet Phase 3 Garden Herb Bread Recipe

    Garden Herb Bread Recipe

    2 1/2 cups of Almond Flour
    1 tablespoon of Baking Powder
    1/2 teaspoon of Baking Soda
    1/2 teaspoon of Salt
    1/2 teaspoon of Minced Garlic
    1 teaspoon of Dried Parsley Flakes
    1 teaspoon of Basil
    1/2 teaspoon of Oregano
    1/2 teaspoon of Paprika
    1/2 teaspoon of Apple Cider Vinegar
    3 tablespoons of Canola Oil
    3 Whole Eggs
    1/4 cup of Water

    Combine ingredients in a large bowl and mix until blended.

    Lightly grease loaf pan.

    Dump mixture into loaf pan and bake at 325 degrees for 45 minutes, a toothpick inserted into the bread should come out clean.

    Keep in freezer for longer shelf life and thaw when ready to eat.

    Find more hCG Diet Recipes here: http://hcgdietinfo.com/HCG-Diet-Recipes.htm
    Comments 67 Comments
    1. AZJan's Avatar
      AZJan -
      Is Almond Meal/Flour the right flour to use in this recipe? I made this and it is good but didn't hold together very well. Not sure if I found the right Flour to use or not. Anyone know if meal/flour is ok to use? Thanks!
    1. nikkijohn's Avatar
      nikkijohn -
      I used a bread machine and it worked out just fine. Next time I think I am just going to make it garlic bread and cut back on some of the other ingrediants. It was good but I am not a big oregano fan
    1. Trucker Girl's Avatar
      Trucker Girl -
      Quote Originally Posted by Zami View Post
      No one answered the "baking powder" in P3 question so I can't make this yet!! HELP!! lol
      You can make a baking powder substitute with baking soda and cream of tartar that is compliant on phase 3. Here is the info:

      Making Baking Powder
      You need baking soda and cream of tartar to make baking powder.

      Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda.

      Use the amount of baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add exactly 1-1/2 tsp of your mixture.

      Cream of tartar is used to increase the acidity of a mixture. So, you can't always use baking soda in recipes that call for baking powder. You can switch baking powder for baking soda, however, just expect the flavor to change a little.

      Hope this info is helpful to you....
    1. mavila's Avatar
      mavila -
      Quote Originally Posted by grammy1952 View Post
      Only nut flours are allowed in P3. So that's why the recipe calls for almond flour. I'm eager to try this one!
      Hi, where do I find the Phases info. Not sure when is pahses 3? Is it right after you finish with your shots or cream? I am only doing 26 days or less unitl lI loose the other 8 pounds remaining. So after this I would start Phase 3? I am doing Simeons protocol and didn't see anything about phases.

      Thanks,
      Michelle
    1. danidoll99's Avatar
      danidoll99 -
      Baking Powder is a NO NO on P3.

      You have to mix baking soda with cream of tarter because baking powder has a large amount of corn starch in it to preserve the mix longer so it can be sold in stores before the reaction dies.
    1. miss burt's Avatar
      miss burt -
      Quote Originally Posted by grammy1952 View Post
      Only nut flours are allowed in P3. So that's why the recipe calls for almond flour. I'm eager to try this one!
      how do i get into p3. cant waite to try bread. no drops tomorrow. when do i increase food
    1. Trish9's Avatar
      Trish9 -
      Quote Originally Posted by grammy1952 View Post
      Only nut flours are allowed in P3. So that's why the recipe calls for almond flour. I'm eager to try this one!
      Did you ever try this?
    1. Plano Ginger's Avatar
      Plano Ginger -
      how many calories per slice with this herb bread?
    1. LindaCC's Avatar
      LindaCC -
      Quote Originally Posted by Plano Ginger View Post
      how many calories per slice with this herb bread?
      I am wondering this as well. Made this in my bread machine. Turned out great for BLAT sandwiches. I was wondering how many calories it is myself. The almond flour calculates to 160 pr slice. That's with 10 slices.....
      If i calculated correctly.
    1. Trish9's Avatar
      Trish9 -
      What's a BLAT sandwich?
    1. LindaCC's Avatar
      LindaCC -
      Quote Originally Posted by Trish9 View Post
      What's a BLAT sandwich?
      Bacon, Lettuce, Avacado, Tomato
    1. andrialyn's Avatar
      andrialyn -
      I am so thankful for all these great gluten free recipies! I cant use them right now (P2) but my mother has debilitating Celiacs.. I mean so bad if any a crumb gets in her food she is sick for days... . Before gluten free products were available we were always expiermenting so that she could enjoy things again. I cant wait to make this for her, (and me when I get to the right phase.) THANKS. Oh and Xanthan gum is a great binder for all your baked goods, if its allowed on p3/4
    1. Trish9's Avatar
      Trish9 -
      Quote Originally Posted by LindaCC View Post
      Bacon, Lettuce, Avacado, Tomato
      Thanks, that sounds wonderful. Does anyone think the dough would work for pizza dough? Does this bread rise like reg. bread?
    1. Trish9's Avatar
      Trish9 -
      Quote Originally Posted by andrialyn View Post
      I am so thankful for all these great gluten free recipies! I cant use them right now (P2) but my mother has debilitating Celiacs.. I mean so bad if any a crumb gets in her food she is sick for days... . Before gluten free products were available we were always expiermenting so that she could enjoy things again. I cant wait to make this for her, (and me when I get to the right phase.) THANKS. Oh and Xanthan gum is a great binder for all your baked goods, if its allowed on p3/4
      aandrialyn, do you have a gluten free recipe for pizza dough? I'm trying to avoid wheat flour. Don't think I'm allergic, but this particular starch makes me gain weight. I have a grocery bag full of all kinds/types of non-wheat flour, but I have no idea how to handle them. I feel for your Mom; I have a friend with Celiacs. I think I even have some Xanthan gum in the pantry. Once gave them a try, and when I couldn't succeed, I put them in the freezer.
    1. LindaCC's Avatar
      LindaCC -
      Quote Originally Posted by LindaCC View Post
      Bacon, Lettuce, Avacado, Tomato
      I have realized that I am only eating one slice cut in half to make a sandwich now. Started with 4 slices to make what looked like a whole sandwich size.....way too much. Then 2 slices to make the size of a normal 1/2 sandwich....still over filling. Now down to the 1 slice....making the size of a normal quarter size sandwich.....just right.
      It is very dense and filling. I made it with extra herbs lots of garlic and smoked paprika...YUM.
    1. Trish9's Avatar
      Trish9 -
      I've been learning about Guar Gum vs. Xanthan Gum and what it does for the gluten free flours. Is one of the Gums something that would work in the Garden Herb Bread Recipe to make it lighter? Just wondering. I still have 10 days until P3 and I hope to come out baking with knowledge. Trish
    1. wombats's Avatar
      wombats -
      I used this bread but I added a cup of ground Linseeds and added more water and a Tblsp more oil. I also left out some of the herbs. It is very yummy and filling. I grill it in a pan with butter and have it with a poached egg for breakfast.
    1. G-Dizzle's Avatar
      G-Dizzle -
      I have been searching for a bread recipe that will bake up like normal sandwich bread. Sounds like this recipe works as sandwich bread?! What tweaks have people done to this recipe? Can't wait to try this!
    1. bearhugs's Avatar
      bearhugs -
      I am going to try this recipe today! I lost 18.4 in R1 (42 days) and was disappointed but Iam going to stay on track for maintenance and start R2 later this month. Has anyone read or tried the OWL hcg diet from Omaha Spa? I read about it online and this doctor uses hcg but more KCAL; 700-800/day plus a wider choice of fruits & veggies with a weight loss of 15-20 pounds a month. He also believes that the phases are less important than Dr. Simeon thought. I am curious & tempted because I could be closer to goal by Christmas if I followed the OWL hcg without a "break" - has anyone heard anything about this? Thanks!
    1. LindaCC's Avatar
      LindaCC -
      I have been making this bread in my bread machine on the cake cycle. I have often omitted the parsley, basil & oregano. I have added 1+TBS Penzey's Brady Street Cheese Sprinkle. it is amazing toasted and used for open faced toasted sandwiches. Tonight I served it toasted, buttered with homemade chili on top. WOW!!!!!!!! Tasted like cornbread.I love this bread. ... Not light fluff bread. Very dense and filling.AMAZING with homemade chicken salad... Helping me maintain.
  • My Recent Discussions

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