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Thread: P3 Friendly Recipes [ORGANIZED]

  1. #25
    Senior Member shortvg's Avatar
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    Beef Stroganoff - Slow Cooker

    Excerpted from Slow Cooker Recipes, Dana Carpender.

    Make Fauxtatoes or Cauli-Rice to go with this!

    2 pounds beef round, cut into 1" cubes
    1 large onion, chopped
    8 oz sliced mushrooms (you can used canned)
    14 oz beef broth
    1 tsp beef bouillon concentrate (I used Better than Bouillion)
    2 tsp Wocestershire sauce
    1 tsp paprika
    8 oz cream cheese (regular or light)**
    8 oz sour cream (regular or light)**

    Put the beef in your slow cooker. Put the onion on top, then dump in the mushrooms, including liquid if you are using canned.

    In a bowl, mix the beef broth with the bouillion, Worchestershire, and paprika. Pour the mixture into the slow cooker. Cover and cook on low (200 degrees) for 8-10 hours.

    When time's up, cut the cream cheese into cubs and stir into the mixture in the slow cooker until it's melted. Stir in the sour cream.

    Serve over Fauxtatoes or Cauli-Rice.

    Yield: 8 Servings

    ** This can be made with plain yogurt (I used FAGE) for both the cream cheese and sour cream. After getting everything together in the slow cooker and starting the cooking, place a strainer in a bowl. Line the strainer with a clean coffee filter or paper towels, and out 16 oz of yogurt in. Set the strainer and bowl in the refrigerator and let the yogurt drain all day. Whisk the yogurt cheese in versus the sour cream + cream cheese.

    I have entered this recipe into Livestrong.com in case you are tracking!
    VAL

    Age: 44 Height: 5'5
    R1 SW 174 (1/29/11)
    R1 LW 176.4 (1/31/11)
    R1 LIW 155.6 (3/09/11)

    R2 SW 152.8 (4/23/11)
    R2 LW 157.8 (4/25/11)
    R2 LIW 141.0 (06/27/11)

    R3 SW 148.4 (11/09/12)
    R3 LW 146.4 (11/11/12)
    R3 LIW 135.6 (12/16/12)

    R4 SW 146.2 (06/06/13)
    R4 LW 149 (06/09/13)
    VLCP Day 20 - 138.2

    TOTAL LOSS R4: 10.8

  2. #26
    Senior Member shortvg's Avatar
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    Cauli-Rice

    Popular recipe Dana Carpender

    1/2 head of cauliflower

    Put cauliflower thruogh your food processor using the shredding blade. This gives the texture that is similar to rice. You can steam, microwave, or even saute' in butter. Whatever you do, don't overcook.

    Microwave is easiest ---- add a coupld of tablespoons of water and microwave dish with cover for 7 minutes.
    VAL

    Age: 44 Height: 5'5
    R1 SW 174 (1/29/11)
    R1 LW 176.4 (1/31/11)
    R1 LIW 155.6 (3/09/11)

    R2 SW 152.8 (4/23/11)
    R2 LW 157.8 (4/25/11)
    R2 LIW 141.0 (06/27/11)

    R3 SW 148.4 (11/09/12)
    R3 LW 146.4 (11/11/12)
    R3 LIW 135.6 (12/16/12)

    R4 SW 146.2 (06/06/13)
    R4 LW 149 (06/09/13)
    VLCP Day 20 - 138.2

    TOTAL LOSS R4: 10.8

  3. #27
    Senior Member barblg's Avatar
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    mmm thanks shortvg! gonna have to try that stroganoff recipe, probably tomorrow when i get home. if i were not working i would make it right now!

  4. #28
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    Chocolate Cookies


    This recipe was supposed to be for biscotti but it seems a little too crumbly to hold up to the cutting required to make biscotti. Instead I would make these as shortbread or regular cookies where you plop down a cookie shaped thing on a baking sheet and bake. They are gluten free and sugar free.

    Ingrediments:
    4-4.5 cups almond flour or almond meal
    0.5-1 cup coconut flour
    1 cup unsweetened cocoa powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon cinnamon
    2 teaspoons stevia powder (more if you like sweeter cookies)
    3 eggs, beaten
    1/2 cup unsweetened applesauce
    8 tablespoons butter, melted
    1 teaspoon vanilla extract
    0.5 cup chopped fruit (I used unsweetened cherries) and/or
    0.5 cup chopped nuts (I used pecans) and/or
    0.5 cup unsweetened chocolate and/or
    0.5 cup unsweetened coconut

    Mix dry ingredients thoroughly; mix all wet ingredients only after butter cools; mix the two together to form a sticky mess that holds together when squeezed, and then mix in the chopped fruit/nuts/chocolate. Taste the dough to see if the sweetness is right for you. If dough seems too wet add more coconut flour, which absorbs moisture; if it's too dry add some more applesauce.

    Put the dough in the fridge to cool for a half and hour and preheat the oven to 325. Remove the dough from the fridge and start forming cookies; you can grab a ball of dough, put it on the greased cookie sheet and smush it down to about 1/2 inch thickness or roll out the dough to 1/2 inch thickness and cut it with a knife or cookie cutter. The cookies will not spread out while cooking. Cook for about 20 minutes if you want the cookies kind of soft; about 25-30 if you want them a little crisper and drier.

    If you really want to try biscotti despite my warnings divide the dough into two equal portions and with each portion roll a log that is about 2-2.5 inches in diameter and about 10-12 inches long. Bake the logs about 30 minutes and let them cool. When they have cooled cut the logs diagonally into slices about 1/2 inch thick and place the slices on the cookie tray. Reduce the heat to 200 and bake the slices for 15 minutes. The logs are likely to be very delicate and crumbly so I recommend that you don't try biscotti.

  5. #29

    clarification on brownie recipe please!

    Quote Originally Posted by Chucklemethis View Post
    Avocado Ranch Salad Dressing
    Ingredients
    1/4 cup ripe avocado
    1/4 cup mayonnaise
    1/4 cup sour cream
    1 tablespoon buttermilk
    1 1/2 teaspoons distilled white vinegar
    1/8 teaspoon salt
    1/8 teaspoon dried parsley
    1 pinch dried dill weed
    1/8 teaspoon onion powder
    1 pinch garlic powder
    Directions
    1.Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.
    Nutritional Information
    Amount Per Serving* Calories: 125 | Total Fat: 12.9g | Cholesterol: 9mg



    Blue Cheese Dressing
    1 clove garlic
    2 oz blue cheese
    1 cup mayo
    1/4 cup sour cream
    2 Tbs fresh lemon juice
    2 Tbs xylitol

    I put all ingredients in my Magic Bullet and blend. You could do this by hand also. In my Magic Bullet, I blend and then put a lid on the cup and store it in the fridge for about 10-14 days. I like it so much I won't go back to bottled dressing.

    Easy method
    Cream cheese, splash of half and half, dollop of sour cream and of course blue cheese.
    1 Cocoa Crack
    2 3 T Coconut Oil or Butter (I prefer Coconut Oil for the texture) Melt.
    Add:
    3 T Cocoa powder (100 pure)
    3 T English Toffee liquid Stevia or fav. sweetener, to taste. (xylitol)
    Nuts, chopped, optional
    unsweetened shredded coconut or cinnamon, optional

    1. Melt butter in a sauce pan over medium heat.
    2. Turn heat to very low and add in cocoa. Make sure it does not come to a boil.
    3. Stir in xylitol. Let it sit for a few minutes so the xylitol has time to melt.
    3 I don't cook it at all. I melt the coconut oil, add the xylitol and cocoa to it, add shredded coconut and almonds to it then spread it on wax paper and put it in the freezer. I break off pieces and eat it from there.
    4 Chocolate mousse

    - 2 parts heavy cream
    - 1 part cocoa
    - sweetener to taste (stevia, splenda, etc)
    you can also add a splash of vanilla, and even cinammon.
    mix all together, and beat to desired consistency. the more you beat it, the harder it will become.



    Mug Cake
    2 Tlbs. Almond flour
    1 1/2 T xylitol
    1 Tlbs. cocoa powder, heaping
    1 egg
    1 1/2 Tlbs. half and half or cream
    1 Tlbs. Butter or coconut oil
    Splash of Vanilla extract
    1 large coffee mug

    Mix all dry ingredients in mug, add egg and blend thoroughly. Add milk, oil and vanilla and mix. Place in 1000 watt microwave for 90 sec. Do not cover mug. Cake will rise. Let cool and place on plate. Add a little whipped cream to top

    Oopsie Rolls (Gluten-Free Buns)
    3 large eggs
    pinch of cream of tartar (1/8 tsp)
    3 ounces cream cheese (Do not soften)

    Preheat oven to 300 degrees F.

    Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

    Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

    Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.

    Makes 6 Induction Friendly, Gluten-Free rolls.

    Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5

    Minute muffin recipe (for p3/p4):
    1/4 cup flax meal or almond flour
    1/2 teaspoon Baking Powder (the one I used had baking soda....)
    1 packet Splenda ( I used 2 tsp Xylitol) (or more to your preference)
    1-2 teaspoon Cinnamon
    1 Egg
    1-2 teaspoons Butter

    Mix the dry ingredients in a large coffe cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Muffin pops right out.

    Brownies
    8 6 oz cream cheese
    1 T Xylitol
    2 scoops Stevia ( i use KAL it comes with a spoon I think it is about 1/8 of a teaspoon )
    2 Large eggs
    1/4 t Baking Soda
    1 t vanilla
    4 T unsweetened Cocoa
    1/4 C MCT oil ( coconut butter will do )
    1/4 C Heavy Whipping Cream
    1 C almond Flour

    ********************************
    Cream Xylitol and Cheese together till smooth.
    Add eggs one at the time and incorporate slowly
    * i rest the batter as I add each thing because I dont want to over mix.
    Add vanilla, baking soda and unsweetened Cocoa; mix till smooth
    Add MCT oil and heavy whipping cream; mix till smooth
    Finally add Almond Flour and just bring together, you will probably finish mixing by hand.

    Pour batter into 9 x 5 bread pan. ( i grease mine with coconut butter but sometimes it doesn't work if your pan is not super Teflon so line with wax or parchment paper )
    use spoon to level.

    Bake in preheated 350 degree oven for 35 min in convection (waves) or 40 min if not. Check for doneness with a skewer. Allow to cool when skewer comes out clean ( the MCT may make it looK greasy that is OK, just make certain it is not runny)

    Product will rise very high then as it cools it will fall into dense goodness. If you really want to be decadent *** shaved unsweetened coconut and chopped pecans to the top of the batter before cooking.

    Bagels
    Yield 5 bagels, each with 75 calories, 5g fat, 3.2g carbs, 0.3g sugar, and 5g protien.

    2.5T Coconut Flour
    3T Golden Flax Meal
    3 eggs, seperated
    1/2 t Baking Powder

    Combine dry ingredients.
    Beat whites until foamy.
    Slowly add in yolks and dry mixture.
    Let sit for 5-10 min (too firm up, if still too runny add a 1/2T coconut flour and let sit again).
    Place into donut pan or shape into bagels on cookie sheet.
    Bake at 325 for 30 min.

    Flax Muffins
    11 These are so tasty for breakfast! I usually add a tablespoon or so of cinnamon, but you could add any spice you want!
    12 Yield 10 muffins, each with 70 calories, 5.25g fat, 1.8g carbs, 0.1g sugar, 4.35g protien (without blueberries)

    1/2 C Golden Flax Meal
    1/4 C Whey Protien (such as Jay Robb Vanilla)
    2 T Grapeseed Oil
    1/4 C Truvia
    1 egg
    1 t Vanilla
    1/4 t Salt
    1/2 C Almond Milk (Unsweetened)
    Cinnamon or Blueberries

    Mix together, pour into small muffin cups, bake at 350 for 30 min.

    Healthy Red Velvet Cake

    Serves 8-10

    Ingredients:
    1/2 cup unsalted organic butter, softened
    9 large eggs
    1 cup erythritol
    1/4 teaspoon good-tasting pure stevia extract
    1/2 teaspoon sea salt
    1 teaspoon pure vanilla extract
    1/2 cup yogurt
    1 tablespoon red food coloring
    3/4 cup sifted coconut flour
    3/4 teaspoon aluminum-free baking powder
    2 tablespoons Dutch-processed cocoa powder

    Preparation:
    Preheat oven to 350 degrees Fahrenheit.

    Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with non-hydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.

    Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.


    [Submitted by Zgirlkirk - THREAD]
    the brownie recipe says 8 6oz cream cheese?

  6. #30
    Senior Member barblg's Avatar
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    Quote Originally Posted by Chucklemethis View Post
    Chocolate Mousse

    2/3 cup Splenda (or sweetener of choice)
    4 tbsp unsweetened cocoa powder
    1 pint heavy cream
    1/2 tbsp vanilla extract

    Add all ingredients into a deep mixing bowl. Mix with electric mixer until stiff. Spoon into four portions. Serve immediately or refridgerate.


    [Reposting Praying4Change > Reposting Feisty's recipe - THREAD]



    Review:
    "I made the Chocolate Mousse last p3 and it is very addicting! Don't put it all in a large bowl as I did or you will find yourself eating it straight out of the fridge with a spoon! LOL" -tmott24
    for anyone else that may not like it very sweet, you may want to cut down on some of the splenda. i felt like it was way too sweet for me. has anyone else made this and think the same or is it just me?

  7. #31
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    Chocolate (Avocado) Pudding... Simple, fast, easy P3 dessert treat

    Here is a really helpful treat/dessert when you're still in the "figuring out sensitivities stage" in P3. I really dislike avocado, but since they are such a good source of fat/protein in P3 I needed a way to add it. I don't really measure when I make it but below is a good guideline to start. You can combine, add more of any ingredient depending on your tastes...

    Chocolate (Avocado) Pudding
    1 med to large avocado
    2 tablespoons of pure cocoa - add more to taste
    2 tablespoons of heavy cream (or half & half or plain yogurt or water) - add more to taste (can mix/alternate the liquids)
    1 teaspoon Stevia - add more to taste
    Optional
    1 tsp vanilla extract
    1 tsp cinnamon

    Use a hand blender or other mixer to blend together until smooth and creamy. Yummy!
    Current: R2/P3 wk5 - FINALLY stable! Now to add P3 foods
    SMOKE FREE & at GOAL!!
    HCGrx Total Loss: 41lbs / 8.5 inches / BMI 22.90 / NO MORE SPANX!
    5'9 size 6 & 8

  8. #32
    Senior Member Pendle13's Avatar
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    This thread is fantastic, especially the heads up section on page one. Can this be stickied at all??
    ~~Amanda
    Very Proud Air Force Wife


  9. #33
    Wasn't there a recipe here the other day for a lemon fudge-type treat? I've been driving myself crazy trying to relocate it. I've searched key words and it keeps bringing me back to this thread with this script "2 Tbs fresh lemon juice 2 Tbs xylitol. I put all ingredients in my ... addshredded coconut and almonds to it then spread it on wax paper..."
    But that's all I can find.
    Weight Loss Calculator and Diet Tools at Weight Loss Center

  10. #34
    Member 7inSRussia's Avatar
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    Probably different than the one you are looking for, but maybe they will meet the craving...


    Lemon Bars…

    Ingredients:

    Crust –
    1 cups blanched almond flour
    tsp sea salt
    2 tbsp. grapeseed oil
    1 tbsp. xylitol
    1 tbsp. vanilla extract (sugar-free)


    Topping –
    cup grageseed oil
    cup xylitol
    3 large eggs
    cup freshly squeezed lemon juice


    Preheat oven to 350 and grease and 8 inch square baking dish or pan with grapeseed oil then “dust” with almond flour. I find that dusting with almond flour is a little difficult so I just sprinkle some on.

    For the crust, combine the dry ingredients together in a medium-large bowl. Mix well then add the wet ingredients. Press the dough into the baking dish. Bake for 15-17 minutes, until lightly golden. I use the edges as the key…once they are golden, then I remove it.

    While the crust is baking, place all of the topping ingredients in a blender (I use the magic bullet), blend until smooth..on high. When the crust is ready, remove from the oven and pour the topping evenly over the hot crust. Bake for 15-20 minutes. Let cool in the baking dish for 30 minutes then refrigerate for 2 hours to set. Cut and enjoy!

    Originally posted by Robbi




    Christine 42 yrs old 5'2" 5 kids :-)
    R1 Started @ 151.8 LDW 135.8
    R2 Started @ 134.2 LDW 125.0
    R3 Started @ 128.2 LDW 114.6
    Maintained 119 for 5 months and ran a half marathon in under 2 hours! Then I spent the holidays in America...
    R4 Started @ 131.0 LDW 117.8
    Maintained 125 for 3 months.
    Started R5 July [email protected] 128.0

  11. #35
    Senior Member Pendle13's Avatar
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    I'm not finding the chocolate eclair cake. Anyone have this recipe?
    ~~Amanda
    Very Proud Air Force Wife


  12. #36
    Quote Originally Posted by 7inSRussia View Post
    Probably different than the one you are looking for, but maybe they will meet the craving...


    Lemon Bars…

    Ingredients:

    Crust –
    1 cups blanched almond flour
    tsp sea salt
    2 tbsp. grapeseed oil
    1 tbsp. xylitol
    1 tbsp. vanilla extract (sugar-free)


    Topping –
    cup grageseed oil
    cup xylitol
    3 large eggs
    cup freshly squeezed lemon juice


    Preheat oven to 350 and grease and 8 inch square baking dish or pan with grapeseed oil then “dust” with almond flour. I find that dusting with almond flour is a little difficult so I just sprinkle some on.

    For the crust, combine the dry ingredients together in a medium-large bowl. Mix well then add the wet ingredients. Press the dough into the baking dish. Bake for 15-17 minutes, until lightly golden. I use the edges as the key…once they are golden, then I remove it.

    While the crust is baking, place all of the topping ingredients in a blender (I use the magic bullet), blend until smooth..on high. When the crust is ready, remove from the oven and pour the topping evenly over the hot crust. Bake for 15-20 minutes. Let cool in the baking dish for 30 minutes then refrigerate for 2 hours to set. Cut and enjoy!

    Originally posted by Robbi
    Love anything lemon but this was a lemony fudge recipe. Like cocoa crack but lemonilicousness! Maybe I was having one of my food dreams. Hmmmmm....
    Weight Loss Calculator and Diet Tools at Weight Loss Center

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