Chocolate Mousse P3

1 cup sugar free choc chips
1 egg
1 tspn vanilla
1 cup heavy cream

In a blender put the choc chips, van, & the egg, blend.
Warm the cream in a pan, & add it into the blender & mix well. Pour into 4 individual cups or one bowl & cool in the fridge.

Creme Brulee P3

6 egg yolks
2 cups heavy cream
1 TBSP Vanilla
1/2 C Erythritol

Wisk egg yolks in a bowl, & add the cream, van & Erythritol, blend til mixed. Pour into a glass pan. Place that glass pan into a larger baking dish that has about a few inches of water so it bakes in a water bath.
Bake at 300 degrees for an hour. Take out & let cool for half an hour.

Topping:
1/4 Cup Agave Nectar
1/2 Cups sliced Almonds
3 TBSP Sugar Free Vanilla Syrup

Add all 3 ingredients to a saucepan, & cook on low/med for about 5 minutes, then spoon on top of Creme Brulee & put in fridge for a few hours, better overnight to set up.

Rice Pudding P3

1 Cup riced cauliflower
1/2 cup Erythritol
1 cup heavy cream
1 tspn stevia Glycerite
1 TBSP Vanilla
1 tspn Cinnamon
5 egg yolks
1/2 cup heavy cream
1 cup unsweetened van almond milk
1/2 cup heavy cream
8 oz cream cheese
2 TBSP of sugar free Vanilla syrup

Clean & grind up the cauliflower & put in a bowl. Add 1 cup of cream, 1/2 cup Erythritol, cinnamon, stevia glycerite, & Vanilla. Mix well & microwave for about 5 minutes. Stir it up & set aside.
In a separate bowl wisk up the egg yolks & 1/2 cup cream, set aside.
In a sauce pan warm the almond milk, & cream cheese, stirring til hot & mixed.
Add both the other 2 bowls you set aside, heat til hot & pour into a bowl & put in the fridge for a few hours.
You can sprinkle a little cinnamon on top if you like.

Cherry Chocolate Macadamia bark....P3

2 one ounce unsweetened choc squares
2 TBSP coconut oil
1 TBSP Agave Nectar
2 TBSP sugar free Cherry syrup
1 tspn Cherry flavoring
1 tspn stevia glycerite
1/2 cup Macadamia Nuts

Melt in a bowl the coconut oil, & choc squares. Stir & add in Agave Nectar, stevia glycerite, cherry flavoring & Cherry syrup. Stir til it thickens & add in mac nuts. Scoop it onto a sheet of parchment paper, fold over the paper on top of it so you can flatten the bark out, then place in freezer til firm. Cut into pieces & store in the freezer in a container.  The amount on the plate is how much this batch made...

Marinara, beef & Mozzerella Cheese Sandwich...P3

Inside is simply beef, with some Marinara sauce (no sugar added) & some Mozzarella Cheese.
The bun is Oopsie Roll dough poured into one bread pan, & then cut in half after it's cooked.
3 eggs
1/8 tspn Cream of Tarter
3 oz Cream Cheese
Separate the egg whites & yolks in 2 bowls.
Add the Cream of Tarter to the whites & beat til fluffy.
Add the Cream Cheese to the yolks & beat. When the yolks are mixed, carefully spoon them into the fluffy whites & gently fold them into the mix. Spoon mix into a greased bread pan & bake at 300 for 30 mns.
Cool, & cut in half for your bun & add your meat, sauce & chz.

Chocolate Covered Caramel Almond Cups....P3

1 C Creamy Almond Butter
1C Agave Nectar
1 tspn celtic salt
2 C sliced Almonds
2 TBSP Van
2 bags sugar free choc chips
2 TBSP Agave Nectar
2 TBSP Coconut Oil

In a pan warm the Almond Butter, Van, salt & 1 C of the Agave Nectar. Add the sliced Almonds, stir well & set aside for a few minutes.
Put the candy size paper cup liners on a large tray. This batch should be enough to fill up the tray with the cups. Fill the cups up half way with gooey mix.
Place the tray in the freezer for a few minutes.
Put the Choc chips in a bowl w/the coconut oil & the 2 TBSP Agave Nectar & melt in the microwave. Stir well.
Take the tray out of the freezer & spoon the chocolate on top to the top, then freeze.
Once they are set, you can store them in the freezer in a container.

Kristin's Krazy Fudge...P3

1 can full-fat Coconut Milk (13.66 oz or 403 ml)
10 TBSP Almond Butter
7 one oz unsweetened choc squares
2 scoops of Choc Whey Protein Powder
8 TBSP Sugar Free Syrup (I picked white chocolate)
2 packets Stevia or 2 tspn
1 tspn Van
2 tspn Stevia Glycerite
1/4 tspn Stevia Extract
3/4 C Goji Berries
1/2 C almond
1/2 C Pecans
6 TBSP Flax-seed


In a pan slowly heat the coconut milk, Van, & choc squares. Add in the Almond Butter & the 3 sweeteners. Add the Whey Powder, Flax-Seed, Berries & nuts if you chose them. Stir well.
Pour into a greased tin loaf/bread pan...I used Coconut oil.
Cool in fridge & let set, best overnight.
You can add what ever nuts you like, or other seeds to your liking.

Chocolate Almond Butter Cups w/Pecans....P3

1 stick butter
2 one ounce squares unsweetened choc
3 TBSP Heavy Cream
5 TBSP Almond butter (Crunchy OR Smooth)
1/2 tspn Stevia Glycerite
1/4 tspn Van
chopped pecans (optional)
About 16 Candy size paper cupcake liners


In a bowl melt the butter & the choc squares.
Add the stevia Glycerite, & Van
Stir in the cream & Almond Butter.
Put the little paper liners on a tray (candy size ones) & place your choice of nuts in the bottom, I chose Pecans.
Then spoon in the choc mixture over them to the top, & place the tray in the freezer til set.
Store them in a container in the freezer.

Gigantic Choc/Peanut butter Cups w/ a few Mac nuts inside...P3

1 C coconut oil
1/2 C to 3/4C cocoa powder
1 dropper choc stevia
1 dropper van creme stevia
1 tspn almond flav
1/4 C heavy cream
1 tspn Stevia Glycerite








Put a dozen cupcake liners in a pan.
Melt the Coconut oil in a bowl.
Mix the melted coconut oil & the cocoa powder, add the flavorings. slowly stir in the cream. It will get thick but that's fine, because I just plopped it in and smoothed it out in the cups. Only fill 1/3 full. I added a scoop of organic peanut butter to the top, and then a few mac nuts. Then I warmed the rest of the choc to pour over the top if its too thick for just a few seconds & then I put them in the freezer to set. You could add coconut too to the chocolate if you like. If you dont have enough choc to top them off, make another half batch.

Peanut butter Chews...P3

I came across this recipe but changed it up to be HCG friendly, they have lots of protein in them!!


2 TBSP Butter
1/4 C Natural/Organic Peanut butter
1/4 C Erythritol
1 C choc Whey Protein Powder
1/4 C Sugar Free syrup (van, Caramel, butter flav)


Melt the butter in a bowl, & blend in the peanut butter.
Add the Erythritol & mix, then add the whey powder, it will be kind of dry.
Add the syrup & mix well. It will be thick.
Pat out and spread in a non stick pan or use parchment paper, I used tin foil & then freeze for about an hour.
Cut them up in pieces & store in a container in the freezer. They smell wonderful!

Chocolate Delight Molds....P2 & P3

This is another way to get your Coconut oil in each day, what better way than by a few choolate candies? This is more of a dark chocolate since on P2 you can't have cream yet.
1 C coconut oil
1/2 C to 3/4 C unsweetened cocoa powder
1 dropper of chocolate stevia & 1 dropper van creme stevia OR
2 droppers van creme stevia

Melt coconut oil in a bowl, add cocoa pwdr & stir well. Add your stevia & mix. Pour into little rubber molds or ice cube trays. Rubber works well since it pops out nice (dont put your rubber molds in the dishwasher!)
Place them in the freezer until set & then I pop them out & store them in the fridge in a container.  I used Halloween molds for this batch of Chocolate Delight..
Some people have this on P2 & do ok. Coconut oil is only used as energy & never stored as fat, so if you do use this in P2, your not supposed to count the cals in it. I have eaten about 2 to 3 when I have wanted something sweet, but not every day & have not stalled from it.

The Famous Oopsie Rolls...P3

These are called oopsie rolls, you make them and use them like buns, or bread  for sandwiches.
3 large eggs
couple pks of Stevia
dash of salt
pinch of cream of tartar
3 ounces cream cheese  Do not soften

Preheat oven to 300 degrees.

Separate the eggs and add Stevia, salt, and 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, gently fold the egg yolk mixture into the white mixture, being careful not to break down the whites...keep it like meringue. 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). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out, they will get sticky if you keep them air tight. I put them in a container with the lid half on.

Parmesan Almond Chips....P3

1 C finely shredded Parmesan cheese (shred yourself since shredded has added carbs for separation of the chz)
1/2 C sliced Almonds

Preheat oven to 400.
Line a cookie sheet with parchment paper or grease the pan. Stir the chz & almonds together, & make little mounds on your cookie sheet. Bake for 6-7 mns. Cool & eat. Store between parchment paper in a container.

Chocolate Chocolate Chip Cookies for P3

1 stick butter
1/4 C Erythritol
2 tsp Van creme Stevia
1 egg
1 C almond flour
1/4 C protein Whey (van flav or choc)
1 tsp baking powder
2 tsp van
1/2 c Cocoa
1/4 C agave nectar
1 bag sugar free choc chips

Preheat oven to 350.
Mix soft butter, add Erythritol, stevia, egg, agave nectar, & van,
Mix almond flour, whey, cocoa, & baking powder. Add to wet ing. Add choc chips, & bake for 9 mns

Berenice-

Cream Cheese Squares for P3

1 package 8 oz cream cheese
1/8 tspn salt
1/3 C agave nectar
1/2 C coconut flour
Fruit or jam preserve ( I made this)

Blend together cream cheese, salt & agave nectar. Add coconut flour & mix well. Pat down evenly in a 9x9x2 greased pan (I used coconut oil)
Bake at 375 for 18 mns.
Cool & spread jelly on top, & cut.

Jelly

2 Cups strawberries cleaned & tops cut off.
1 TBSP lemon juice
1 C agave Nectar

mash berries, or blend. Put berries, lemon juice & agave Nectar in a sauce pan & lightly boil for about 30 minutes frequently stirring. Cool.You can store in fridge for 2 weeks or it can go in the freezer if you have more than enough to spread on bars.

Alfredo Sauce for P3

1/2 C butter melted
2 crushed garlic cloves
one 8 oz package cream cheese
2 C heavy cream
6 oz Parmesan cheese

Stir butter, garlic & cream chz with a whisk until melted together (very low heat) then add 6 oz Parmesan cheese, whisk together & add 2 C heavy cream a little at a time while stirring.

Pour over shrimp, chicken, miracle noodles, or veggies.

I poured it over zucchini, tomatoes, green peppers & egg plant that was fried in coconut oil.

I also doubled the recipe above. Super rich taste!

Choc Chip Brownies w/ Chocolate Cream Cheese Frosting for P3

1 (16) oz jar of salted almond butter, smooth or crunchy
2 eggs
1 1/2 C agave nectar
1 1/2 TBSP van extract
1/2 C cocoa powder
1/2 tspn sea salt
1 tspn baking soda
1 bag of Hershey's sugar free choc chips (2 bags if you don't add frosting so they are more gooey!)


1. In a large bowl, blend almond butter til smooth
2. Blend in eggs, then the agave nectar & vanilla
3. Blend in cocoa, salt & baking soda, then fold in chips
4. Grease a 9x13 pan (I used coconut oil)
5. Pour batter into dish (batter is gooey & like caramel)
6. Bake at 325 for 25-30 mns




Chocolate cream cheese frosting


2 (8 oz) packages of cream cheese (room temp)
3 packets of stevia
3 TBSP of milk
1/2 C of cocoa
1 1/2 tspn vanilla extract
2 TBSP agave nectar
1/4 C Walden Farms choc syrup if you want...I did


Beat cream cheese, add stevia, & milk til fluffy.
Beat in cocoa, vanilla, agave nactar, & Walden Farms syrup


Some ppl might want to wait for P4 since there is agave nectar, but it has a glycemic index of only 11, so it doesnt have a big effect on your blood sugars.
low under 55
medium 55-70
high over 70


(white bread has 70)(lettuce has 10)(melba tst 70)

No Carb Fudge for P3

2 oz cream cheese
1 oz bakers chocolate (kind with no sugar)
2 TBSP sugar-free vanilla syrup (in the coffee isle)
2 TBSP cream
1 TBS almond flavoring
1 cup sliced almonds or your choice of nuts (optional)

Melt the chocolate in a greased pan (I used coconut oil).
Add the cream cheese & stir. when blended well & sort of melted into the chocolate, add the cream, stir well, then add the syrup & the almond flavoring.
Cook til it starts to get thick, Add the nuts, & spoon into a greased plate, or pie tin, I used coconut oil & a little bread loaf tin. Chill til firm in fridge. (overnight is best)
I timed this recipe by 4 and used 2 little loaf tins. It turned out really yummy!

It has a very smooth taste, nothing bitter, I ate it all in 2 days...oopsie

Shortbread Cookies for P3

1 1/2 C (3 sticks) unsalted butter, softened
3 1/2 TBSP Sweetleaf Stevia
1 packet stevia
2 egg yolks
2 TBSP Amaretto (almond liquor)
1 tspn each of orange zest & lemon zest(zest is grated rind)
3 cups almond flour
1/4 tspn salt
2 beaten egg whites
Chopped nuts (optional)

1. heat oven to 325
2. line a 17x12x1 jelly roll pan with tinfoil that has been greased. In a large bowl, cream together butter & 3 3/4 TBSP stevia
3. Slowly add egg yolks, & beat well til smooth. Beat in Amaretto, & zest.
4. Stir in almond flour & salt til combined
5. Spread dough out evenly on pan. Grease fingers to pat it out, & then use a spoon to smooth it over.
6. Brush top with egg whites, sprinkle with nuts & the packet of stevia.
7. Bake at 325 for 20-25 mins. Turn off oven & let it sit in there with the door ajar for 15 mns. cut while slightly warm

Coconut Flour Bread .. P3

6 eggs
1/2 c melted coconut oil
1/2 tspn sea salt
3/4 c coconut flour
2 TBSP agave Nectar

Mix all ingredients together & pour into a small bread pan wiped down with some coconut oil.
bake at 350 degrees for 35 mns.

Its dense so it wont raise very high. This is a really healthy recipe because both coconut oil & coconut flour have good things in them & they are good for weight loss ♥

I tripled this recipe for the 3 loaves...

Sugar-less & flour-less Snicker-doodles....P3

1/2 C butter
1 1/2 C almond flour
3/4 C granulated splenda
1/4 C brown sugar splenda
1 egg
1/2 tspn van
1/4 tsp bak sod
1/4 tspn crm of tarter


mixture to roll cookies in:
2 T splenda
2 tspn brown sugar splenda
3/4 tspn cinnamon

sit out the butter to room temp.
Mix in bowl: butter, only 3/4 C of the flour
3/4 C splenda
1/4 C brown sgr splenda, egg, van, bak soda, & crm of tarter. Blend well with a mixer. Add the rest of the almond flour. Mix. cover with wrap & put in frige for an hour.
When your ready to bake them, turn oven on to 350. Line cookie sheet with parchment paper. Spoon out about 1 inch size balls of dough & roll in the cinnamon/splenda mixture. Squish balls down to 1/4 in thick. Bake 14-16 mns. Cool on a rack for 30 mns. (they are more crumbly when warm) Store in a plastic container for several days.

Coconut Belgian Waffles..P3

4 eggs
5TBSP melted coconut oil
5 TBSP heavy cream
2 TBSP vanilla
3 pkts Stevia
1/4 tspd salt
4 TBSP coconut flour
1/2 tsp bp
Beat eggs, van, oil & cream.
Whisk in after mixing: flour,salt,bp & stevia.
I made these in a waffle maker. Super yummy, top w/any sugar free syrup, I used Walden Farm's Strawberry Syrup.

Pizza using the Oopsie rolls as a crust...P3

Pizza using the oopsie roll recipe and spreading it out for a crust..
3 large eggs
2 packets of stevia
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

I have to thank Melissa for the oopsie roll idea & the pizza crust idea!!!!

Separate the eggs and add Stevia, salt, and 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 9x13 pan with non-stick spray and spoon the mixture onto the sheet. I cooked it for about 10 mns, & then pulled it back out & added 2 little cans of the GV brand tom sauce that has no salt in it (says natural on it, & 8oz each) I added 1.5 cups of grated Parmesan chz, & 1.5 cups of mozz cheese, and finish baking for about 10-15 mns. Tastes wonderful for not having pizza for a few months!!!

Coconut Cream Pudding..Good for P3

This one is called Coconut Cream Pudding..Good for P3, its thicker like a custard, & it helps with a sweet craving.

1/2 cup unsweetened shredded coconut
about 4 packets stevia
4 oz cream chz
1 egg beaten
1 cup heavy cream
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp coconut extract

In med bowl mix 1/4 cup of cream with sweetener, extracts, & coconut. Heat in microwave for 1 mn, then let stand for 15 mns
In separate bowl beat the egg with 1/4 cup cream; set aside.
Take the remainder of the cream in a sauce pan. Add crm chz & cook on med til chz is melted stirring constantly.. Add coconut mixture from the microwave & heat through. Add beaten egg mixture & stir constantly til thickened. Pour in little dishes & chill.

I multiplied the recipe by 4 when I made mine.

Simple Almond Bread, good for P3

(I ordered my almond flour online, but they do have a red mill brand)
After not having bread for 40 some days, it was yummy!!!

2½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
2 tablespoon agave nectar
1 teaspoon apple cider vinegar

1. In a bowl, combine almond flour, salt and baking soda
2. In a separate bowl, whisk the eggs, then add agave and vinegar
3. Stir wet ingredients into dry
4. Scoop batter into a well greased bread pan
5. Bake at 300° for 45-50 minutes on bottom rack of oven; until a knife comes out clean
6. Cool and serve

I made a few loaves & froze some. Great w/almond butter on top!

Cherry Chocolate Coconut Clunks for P3

2 bags of sugar-free Hersheys choc chips
1 tsp cherry flavoring
1 tsp almond flavoring
1 Cup shredded coconut-toasted
1 Cup almonds-toasted
1 TBSP coconut oil

Put almonds & coconut in a pan & toast in the oven til brown, & cool.
Then place in a grinder for a few seconds to just chop a little.
Melt the choc chips in a  pan, with the coconut oil.
add the almond flavoring, & cherry flavoring.
Add the coconut/almond mixture to the chocolate, & stir.
Place spoonfuls on a cookie sheet lined with parchment paper, & cool. I threw mine in the freezer & then put them in a container & stored them in the freezer for a treat. They are really good!

Cauliflower Crust Cheese Pizza for P3

1 head cauliflower
5 eggs
3 cups mozzarella
parsley
oregano
Italian spices


Steam 1 head of cauliflower, & then mash it in a bowl. Add about 5 eggs and 3 cups of shredded Mozzarella cheese & mix. Spread it out on a greased pizza pan, sprinkle Italian Spices, parsley & oregano on & bake at 450 for about 15 minutes. Take it out & put sauce & toppings on & bake til done. My Kids loved it.
Shred your own chz for P3 cuz there's starch in pre-shredded chz to keep it separated.

Egg Plant lasagna for P3..

Fry 1 lb of extra lean beef, add small onion, 5 cloves garlic, pint of mushrooms-cook for about 5 mns, add a handful of spinach cook a little. Add a jar of sugar free marinara, & half a large container of ricotta chz. mix it all. Layer in a baking dish thin strips of eggplant after youve peeled it & then the sauce, & then mozz & Parmesan chz...make another layer and cook for about 30-45 mns on 350.

Strawberry icy for P2:

7-10 strawberries, 2 packets of stevia, liquid vanilla creme stevia if you have it, about a cup of ice & a dash of water....blend, & its a nice cool treat, only 35 calories.

Chocolate Peanut butter Cup Candies P3

These are so I can get some coconut oil in each day. They aren't as bitter because there's less cocoa in them, & some cream.

5 TBSP coconut oil
2 TBSP cocoa powder
1 dropper stevia
1/2 tsp almond flav
some macadamia nuts
organic peanut butter
3 TBSP heavy whipping cream

In a bowl melt the coconut oil & add the cocoa powder. Add the stevia, & the cream
pour the choc mix into the bottom of a molded tray - only fill each mold about 1/3 full (I used hearts) Then put it in the freezer for a few minutes.
Take it out, & then put a macadamia nut in the center of each mold, put a little bit of peanut butter, & then fill the mold the rest of the way up with the choc mixture. Throw it back in the freezer.
I popped them out of the mold & stored them in a container in the freezer. This way I get my coconut oil in, along with macadamia nuts. I used a rubber molding tray because the chocolate pops out really easy.

These are Blueberry Cream Chz Muffins for P3, very easy to make!

2-8oz pks cream chz (room temp)
about 6 packets stevia
2 eggs
1/2 tsp vanilla or almond extract
cinnamon, pumpkin, other spice you may like, or your choice of berries (I did blueberries)

Soften crm chz about 40 sec in mic. Add other ing except berries. Beat with a mixer on low til smooth. Mix in blueberries now if you chose them. Pour into 12 greased muffin pans lined with the papers. Bake at 350 for 19 mns, then turn the oven off & open the door, let sit an hour. Sprinkle with cinnamon if you chose a spice flavor & let cool...