Thread: Cookbook: Miscellaneous recipes

MCT Oil is "medium-chain triglyceride" and acts differently in the body... it has a thermal effect and is supposedly safe for P2. You can buy it at most any health food store or vitamin store. I purchased the "NOW" brand (you may have read that coconut oil also contains MCT oil). I say supposedly as oil is not strict protocol, so use at your own risk. You should be able to substitute water or broth in most cases I believe (it's been awhile since I posted these). Personally, I don't use it any longer... it didn't really add any benefit for me and I would rather use my calories elsewhere if you know what I mean! If you do purchase it, read the label as some brands add other ingredients. For instance, at the Vitamin Shoppe, there was one with added orange flavor.

Originally Posted by yoyonomore

Thanks. What you say here is enough for me. I am really grateful to you for posting all the recipes. I was going to buy another recipe book to give myself some variety but you provided that for free! Thanks! Also, I just posted in another area about the grissini breadsticks. I cannot find any store that carries any that are not made with olive oil. I really want to try some of your recipes where you can grind them use as a coating, etc. The doctor who introduced me to HCG told me to buy Old London Melba Toast. I guess I could grind that too but the breadstick would be alot easier.

I'm glad you're pleased with the recipes. Feel free to add others.

The breadsticks are pencil-thin, not like the fatter ones they used to serve in Italian restaurants, so you won't get very much from one breadstick for coating. Personally, I stopped using them as they were much too tasty and too easy to over indulge. Anyway, if you have a 'Cost Plus' store nearby, they sell grissini breadsticks. Just beware they are quite tasty! Also, if you decide to go with melba, be sure the box says 'toast' and not 'rounds'. Toast is what you want. Happy cooking!

Chocolate Cheesecake:

Crust:
1 1/2 Crushed Pecans
2 T Stevia In the Raw Brand (cup for cup of sugar)
1/4c Butter Melted
2 tsp cinnamon

Filling:
1/4 cup baking chocolate (NSA)
1/4 c Heavy whipping cream
3 pkg (8 0z each) cream cheese, softened
1 c Stevia (cup for cup)
1/3 c baking cocoa
3 eggs
1 tsp vanilla (alcohol free)

In a small bowl, combine pecans and stevia; stir in butter. Press onto the bottom of 9 in springform pan. Bake at 350 for 10 minutes. Cool on wire rack. Reduce heat to 325. In a saucepan over low heat, melt chocolate. STIR CONSTANTLY until smooth. Remove from heat. Add heavy cream and stir well. Set aside.
In a mixing bowl, beat cream cheese and stevia until smooth. Add cocoa and mix SLOWLY. Add eggs, beat on low until just combined. Stir in vanilla and reserved chocolate mixture. Pour over crust. Bake for 45-50 minutes or until center is set. Allow to cool at room temperature, then run knife around edge of pan to loosen. Refrigerate over night. Just before serving I top with whipped cream. ENJOY!!!!

Side note: I did NOT invent/create this recipe. Rather I simply adapted it for a recipe out of my "Best of Taste of Home's First 10 years" cookbook. I also had wonderful success with substituting out Stevia cup for cup in a Pumpkin Cheesecake recipe I found on allrecipes.com and used the same pecan crust!

Ingredients

2 (8 ounce) packages cream cheese, softened
3/4 cup Stevia
1 (15 ounce) can pumpkin puree
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1/4 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C).
Beat together the cream cheese and the stevia, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the pecan crust.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Let me know your reviews!! I love sharing about food and different things you have tried etc.....

You can try to get recipes here!! just check this out!! mulligatawny soup recipe