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Thread: Chef and foodie here...

  1. #13
    Senior Member Takisha's Avatar
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    Quick shrimp cocktail p2

    Frozen pre cooked shrimp (thawed)
    2 tbs or so sugarfree organic (unsweetened) ketchup (I use Westbrae Natural)
    1 tsp (or more! Cuz I am a spice lover ) horseradish grated (Beaver makes a great one, no sugar-nothing!)
    Dash lemon juice
    Sprinkling of salt

    Mix all together! Great over melba that has been toasted with garlic. Dont want the garlic powder carbs? Toast garlic and rub the toast with a clove sliced in half. So good!

    Tomato variation addition: (since already using tomato) Slice tomato in half, then hollow out. Fill with shrimp cocktail, top with garlic powder, thyme, fresh parsley and crumbled garlic Melba toast. Then bake til golden brown on top.

    Ps you can save the insides of the tomato for veggie broth....I will post next!

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  2. #14
    Senior Member Takisha's Avatar
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    Veggie broth the green way - all phases

    We use so many veggies. Here's a great tip to maximize those dollars spent on good organic produce.

    Try saving all your scraps: zucchini ends, onion peels, parsley ends, anything! (p3 is great - add your carrot tops, etc)

    Save them in a big bag in the freezer. Once the bag is full, boil with a sachel (cheesecloth) with bayleaf, 16 peppercorns, and parsley if you are lacking parsley scraps. Simmer low for a long while, til it gets to the intensity you want. You can salt to taste.

    Now you have a flavorful veggie broth with no mysterious stuff plus, it's different every time.

    Another trick: I reserve 2 cups or so and reduce this down---way way down. By at least half if not more, to make a veggie Demi glace. The more reduced, the stronger the flavor. I then freeze into icecubes, then pop into a bag in the freezer. Demi glace cubes when you need them! Excellent to pump up sauces, soups-you name it. I do this also with homemade protein stock - but that's p3 and will follow later. (see previous note about not fantasizing about my p3 recipes while on p2 lol)

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  3. #15
    Senior Member Takisha's Avatar
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    Quote Originally Posted by jillybean763 View Post
    These recipes should get me through P2! I love to cook but I'm not very experimental so it's hard for me to create recipes on the fly. You've maybe given me some courage to try! Thank you so much for posting these!
    I'm so glad! Play away! I think one of my favorite things about the strict foods (sounds weird as I type that lol!) is trying to put them together in a fun way. I've had some failures, but gems do come through! I try to think of my favorite flavors and dishes, then mimic those


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  4. #16
    Senior Member Takisha's Avatar
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    Lasagna (and an awesome bolognaise sauce) p2 for veggie mixers!

    Sauce: 1 can hunts fire roasted diced tomatoes, drained (sugar free these are great)
    1/8 cup or more diced onion
    Fresh parsley
    Diced garlic
    Tsp or more Thyme & oregano
    Powdered stevia ( just a very light sprinkle)
    Broth (beef) just to sautee. Or use a Demi glace cube ( see my veggie broth post!)
    Lean beef (or chicken. But beef has so much flavor!!)
    Pepper flakes (these make you feel like it's sausage in the sauce!!!)

    Mix dry herbs, onion, parsley, salt/pepper, pepper flakes and beef together. Sautee in broth. Add tomatoes. Simmer very low til meat is done. As it cooks, mash down the tomatoes a bit. Taste, adjust salt/spices as needed. I find it may need a touch more thyme or salt. Lightly add a sprinkle of powdered stevia. This mimics the sweetness of a true bolognaise made with red wine, and cuts the acidity of the tomato, making the mouthfeel smooth, meaty and luxurious. But less is more try just a half pinch and work up by taste if needed.
    Simmer this to reduce out excess liquid on low heat.

    The lasagna:
    Take a Zuccini or summer squash and slice in long slices. Bake til slightly cooked, topped with salt, paprika and garlic.

    Get a small baking pan, and add a little sauce to the bottom. Then layer zucchini, sauce, Zuccini and so on. Top with garlic Melba crumbles and bake!

    This makes alot: 1 can tomato and 1 Zuccini alone are 100 cals. Beef adds 160 or so. So this is excellent to make and have 2 meals out of it.

    Variation: try stuffing a tomato that has been hollowed out and Pre roasted with granulated garlic with the bolognaise, then topping with garlic Melba crumbles and parsley then baking.

    To die for!





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  5. #17
    Senior Member Takisha's Avatar
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    Egg drop soup - all phases

    Lots of protein, but worked well my first round. Ate almost every night- my go to meal. Filling, delicious, and enticing enough for my daughter to beg for bites she's 13 and you know how 13 year old palates can be picky!

    Works out to about 150 calories! You can skinny this down (water down the broth) if you had beef that day. Excellent dinner meal for a higher cal day (apples and beef for instance)! I can get this down to 87 calories if I indulged in my Hcg spaghetti. Oh yea- I will post that next

    2 cups chicken broth (you can bulk up with water, use less broth or try with just 2 cups-more flavor)
    .5 or 1 cup egg whites. (I find the organic ones make "ribbons" the best, or crack your own. But even if they "scramble" in the broth it is still yummy)
    Garlic powder or granulated
    Onion powder or fresh green onion (2) fresh if you don't mind a tad of veggie mixing
    Fresh spinach
    Chili paste if you wish-adds to the flavor (true paste, not Sri racha - that has sugar) or chili flake
    Braggs aminos
    Salt/pepper

    Bring broth to boil.

    Pour eggs into an easy pour container. Grab a chopstick or fork. Slowly stir the broth, stop stirring, and while broth spins pour a table spoon of egg in. Wait 5 seconds and slowly give a full slow stir around the pot. The 5 second pause allows for the egg to cook, the small stir allows it to spread into a flowy ribbon. Repeat the stir pour wait slow stir with all your egg.

    Add garlic, salt/pepper and a drizzle of braggs. Taste. Should be light and chickeny, a touch of salty. Add chili paste if using, to taste.
    Eggs cook better if spices are added after. And you can see the egg form easier.

    In a bowl place the spinach and green onion. Pour soup over and enjoy.

    It took me a few times to get the ribbons instead of chunks even with chunks, it still rocks. Hope you enjoy! (and hope anyone stealing bites from you enjoys as well )


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  6. #18
    Misterrollie
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    Mmm great recipes! Will definitely be trying some of these! Thanks!

  7. #19
    Lots of great ideas.

    I also think it is important to really spice up P2 foods. Plain grilled chicken gets old really quick.

    Thanks for taking time to post.
    Advanced Tweaker
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  8. #20
    Senior Member Takisha's Avatar
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    HCG spaghetti with miracle noodles -all phases.

    This uses my bolognaise recipe, slight mixing of veg. If you don't want to mix - sub out onion for onion powder. This can be calorie heavy. I tend to work towards 140-200 per meal, leaving enough for fruit. This with meat is about 260. Just caution, perhaps plan for no fruit or a super light dinner (best for lunch-it sustains all day) But trust me, You will be full like a Boss. I sometimes get home in the evening after having for lunch, take my drops, make my "40" lemonaide, I'm stuffed again! Often have had this and opted for my low cal shrimp cocktail just to ensure protein intake was ok.
    And tmi- it makes the next morning potty events quite productive. Dr oz talks about an "s" shape? How about multiple "w"'s!!! Lol. Then weigh in is always awesome after that if course lol!!!

    Ok. Moving on. Sorry ;P

    Recap on Sauce: 1 can hunts fire roasted diced tomatoes, drained (sugar free these are great)
    1/8 cup or more diced onion
    Fresh parsley
    Diced garlic
    Tsp or more Thyme & oregano
    Powdered stevia ( just a very light sprinkle)
    Broth (beef) just to sautee. Or use a Demi glace cube ( see my veggie broth post!)
    Lean beef (or chicken. But beef has so much flavor!!)
    Pepper flakes (these make you feel like it's sausage in the sauce!!!)

    Mix dry herbs, onion, parsley, salt/pepper, pepper flakes and beef together. Sautee in broth. Add tomatoes. Simmer very low til meat is done. As it cooks, mash down the tomatoes a bit. Taste, adjust salt/spices as needed. I find it may need a touch more thyme or salt. Lightly add a sprinkle of powdered stevia. This mimics the sweetness of a true bolognaise made with red wine, and cuts the acidity of the tomato, making the mouthfeel smooth, meaty and luxurious. But less is more try just a half pinch and work up by taste if needed.
    Simmer this to reduce out excess liquid on low heat.

    The noodles: rinse really well in cold water, until the funk is out
    The boil for 10 minutes or more. You can start the noodles, for instance, then make your sauce- while sauce simmers you can finish noodles.
    Finishing noodles: after boiling, sauté in non stick pan with garlic clove (so you can remove. Flavor but no calories!) broth and thyme. Sauté til You see a noodle or two become shriveled. No worries, they are still tender, this is a sign you got all the moisture out. You cant over cook these crazy things! Taste, add broth if you need to sautee longer, add salt if you desire-they should begin to mimic an herby Italian flavor. But if you want to watch carbs from herbs, and sodium omit- the next step will also impart flavor. I'm a flavor junkie, so FYI. I like my food to say "ta da".

    Cut noodles with scissors or a knife, then stir into sauce. Whatever length. I like cutting one way, then another - so fourths.
    Simmer for 10 minutes or so longer. Just taste and see if it's where you want it. Then eat up!

    Mixed together it is great to store. No worries about noodles getting soggy. It's actually even better the next day, the noodle really becomes sauce flavored. The more you cut them up, too, the more they blend to the sauce. I know some cannot stand the texture, but this cooking method may change your mind but I do have Philippino in me, and we eat some crazy stuff. Lol!!! Hope I didn't just scare someone away.

    Another note on noodle: they should be 0 calories. They will be called shiritaki, but should not have tofu in the title. Btw, the tofu ones don't cook up as firm either. If you worry how they will work, try it then see how you feel the next day. I tend to eat heavy (like this) with a light dinner, then am stocked and prime to eat simple the next day. Its nice to have a meal like this to break up the routine. I think it's also nice to shock the pallate. Imagine spaghetti after eating plain chicken and romaine. oh, not that I would eat that plain though lol!!!!!


    Pps. I was inspired to start this topic because my friend started Hcg and couldn't hang even 3 days. Granted she cheated her 3rd day. And I tried to coaxe her into knowing the 3rd day is the threshold of things getting better! Alas, she looked at her meager meals in dismay, small veg, small meat- no flavor..(I think she weighed her veg), she eyed my meals in lust. I told her to stop weighing veg, they should help you reach the 500 cal limit. (thus, spaghetti day I may eat only grapefruit, my strawberries, and have my egg drop soup for dinner)

    I will share some go to simple recipies next!

    I hope you enjoy!!!!


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  9. #21
    Senior Member Takisha's Avatar
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    Quote Originally Posted by roysmom View Post
    Lots of great ideas.

    I also think it is important to really spice up P2 foods. Plain grilled chicken gets old really quick.

    Thanks for taking time to post.
    Thank you! And I agree! Nothing about protocol says we have to be boring, right! I wanted to bring my culinary skills out there for all to enjoy


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    Thousands of candles can be lit from a single candle, and the life of that candle will not be shortened. -Buddha


  10. #22
    Senior Member Takisha's Avatar
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    Ps. I only post delicious recipes. (Those that touch all the senses, and can even pass a non-Hcg palate). My goal is not diet food, but food that fits protocol, and proves eating well can be eating good


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    Thousands of candles can be lit from a single candle, and the life of that candle will not be shortened. -Buddha


  11. #23
    Quote Originally Posted by Takisha View Post
    Egg drop soup - all phases

    Lots of protein, but worked well my first round. Ate almost every night- my go to meal. Filling, delicious, and enticing enough for my daughter to beg for bites she's 13 and you know how 13 year old palates can be picky!

    Works out to about 150 calories! You can skinny this down (water down the broth) if you had beef that day. Excellent dinner meal for a higher cal day (apples and beef for instance)! I can get this down to 87 calories if I indulged in my Hcg spaghetti. Oh yea- I will post that next

    2 cups chicken broth (you can bulk up with water, use less broth or try with just 2 cups-more flavor)
    .5 or 1 cup egg whites. (I find the organic ones make "ribbons" the best, or crack your own. But even if they "scramble" in the broth it is still yummy)
    Garlic powder or granulated
    Onion powder or fresh green onion (2) fresh if you don't mind a tad of veggie mixing
    Fresh spinach
    Chili paste if you wish-adds to the flavor (true paste, not Sri racha - that has sugar) or chili flake
    Braggs aminos
    Salt/pepper

    Bring broth to boil.

    Pour eggs into an easy pour container. Grab a chopstick or fork. Slowly stir the broth, stop stirring, and while broth spins pour a table spoon of egg in. Wait 5 seconds and slowly give a full slow stir around the pot. The 5 second pause allows for the egg to cook, the small stir allows it to spread into a flowy ribbon. Repeat the stir pour wait slow stir with all your egg.

    Add garlic, salt/pepper and a drizzle of braggs. Taste. Should be light and chickeny, a touch of salty. Add chili paste if using, to taste.
    Eggs cook better if spices are added after. And you can see the egg form easier.

    In a bowl place the spinach and green onion. Pour soup over and enjoy.

    It took me a few times to get the ribbons instead of chunks even with chunks, it still rocks. Hope you enjoy! (and hope anyone stealing bites from you enjoys as well )


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    Thank you Takisha!! This sounds incredible! (Actually they all do!)
    R1-Started May 22, 2011





  12. #24
    Quote Originally Posted by Takisha View Post
    Chicken cabbage rolls p2

    Take 4 or 5 whole leaves of cabbage and 1 cup or so of shredded cabbage. (I gauge how much based on how many calories I have left for the day). Steam this in chicken broth with some braggs and a sprinkle of old bay. Then get some cilantro, green onion and ground chicken into your food processor. Add salt, pepper, chili flakes if you like, garlic powder and braggs. By now canbbage should be slightly soft. Set the whole leaves aside. Add shredded to chicken mixture and pulse. Roll the mixture into leaves and steam again till done. Don't worry if they aren perfectly closed on the end, the chicken holds it together. I serve sliced like sushi, or dip whole like an egg roll. Makes SO much food!

    I also make a phillipino style lumpia sauce to dip:

    apple vinegar, braggs and pepper with a smashed garlic clove floating in it. This sauce is bomb. Just add braggs to the vinegar til it "cancels" out. You should taste both flavors as one, not just braggs or just vinegar, if that makes sense!!
    Ok, I 'm not much of a chef so how do you steam the cabbage? And then steam it again when you've rolled the chicken inside?
    R1-Started May 22, 2011





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