Load Day...

starts today! That's right, I'm doing a short round. My HCG is already mixed and in the fridge. I'm going to change somethings up b/c I'm so active. I am increasing my protein and watching my carbs. Things you will see is my continuance of juicing and eating Ezekiel bread. I love PB & J when I am on HCG. Yes, I do still lose. I'm so excited! I just haven't figured out how to break it to my low carb people that I am adding HCG to low carb. This is an experiment of sorts.



Are you all ready for the experiment? I am!

New Round?

I found two boxes of HCG, one expired in Jan of this year and one that expires in Oct. I think I'm going to go ahead and do a short round to use the one that expires next month. I just have to figure out the right protein amount so that I don't have to stop running.

So, be on the look out for new vids and post next month from my short round

P3 and P4 Recipes: Just posted!

 

I found a few P3 and P4 friendly recipes on my friend Laa'rs page. If you would like more recipes please check her page out. www.facebook.com/hcglara

Thanks

Upcoming recipes:

P3 coconut flour chocolate cake 
1 cup butter - softened
1 2/3 cup Truvia
10 eggs (at room temperature)
...

½ teaspoon vanilla extract
2 cups coconut flour
1 cup unsweetened cocoa powder
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 1/3 cup milk or coconut milk
Coconut oil

Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans with coconut oil and dust with cocoa powder.

In an electric mixer combine butter and Truvia, and beat together for about 2 minutes.
Add eggs in one at a time and beat high speed for about 3 minutes.
Add in the vanilla while beating the eggs and butter mixture.
In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture.
Beat batter for about five minutes on high speed.
Spoon batter into the two prepared cake pans and smooth out tops.
Bake at 350 for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean.
Place pans on wire rack and cool for 10 minutes before removing from pans.
Cool cakes completely before frosting. -Find frosting recipe in another post



Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes.
Frost after cupcakes have cooled completely. Makes about 24 cupcakes.


adapted from Tropical Traditions


frosting: Ingredients:

1/2 stick butter, softened
2 tablespoons Truvia
2 1/2 tablespoons cocoa powder
1 tablespoon milk or heavy cream
1/2 teaspoon vanilla extract
1 egg yolk (optional for a glossy look)

Preparation:
Cream the butter in a small bowl until fluffy. PowderTruvia in a blender or coffee grinder for a minute or two, then let settle for a minute before removing the lid. Stir Truvia into the butter and blend until smooth. Slowly blend in the cocoa powder. Blend in the vanilla, milk and egg yolk (if using).

 

 

 

 

 

 P3 Coconut Milk Custard

(see pic at the beginning of the post)

5 large eggs
4 tablespoons of Truvia
1 cup coconut milk
1/2 teaspoon vanilla
Options: add a little cinnamon or nutmeg during or after baking.

Preheat oven to 325 degrees.

Place rack in center of oven.

Beat eggs, Truvia (or raw honey if P4), and coconut milk until frothy.

Pour mixture into 8" by 8" baking dish or individual ramekins/containers.

Place in larger pan filled with hot water.

Water should be halfway up the sides of baking dish.

Bake 30-45 minutes or until knife inserted in center comes out clean.

Be careful not to overbake. If serving hot, spoon into dishes; if serving cold, allow mixture to cool before cutting into squares.

 P4 Almond Joy Freezer Pie

For the crust:
3/4 cup almond flour

...

3/4 cup unsweetened shredded coconut, lightly toasted

1/4 tsp. sea salt

1/4 cup coconut oil, softened over low heat

1 Tbsp. Truvia

2 tsp. organic vanilla

In a large bowl combine almond flour, toasted coconut and salt. Whisk together coconut oil, Truvia (if using) and vanilla. Add wet ingredients to the dry ingredients and thoroughly combine. Press mixture into desired dessert dish (9″ pie plate, mini cheesecake pans, springform pan or square 9×9 dish). Bake at 350 F for 10-12 minutes or until golden brown. Cool completely on a wire rack.

For the filling:

5 small ripe bananas, peeled and broken into small pieces (about 14-16 ounces peeled)

1 cup organic coconut milk, canned

1/4 cup unsweetened cacao powder (or carob)

1 tsp vanilla extract

1/2 tsp almond extract

Combine all ingredients in blender or food processor and blend until very smooth, about 3 minutes on high-speed. Check to make sure all the banana is pureed before filling the crust. Pour filling into your cooled crust and sprinkle toppings (listed below) across the top of the filling. Wrap tightly with plastic wrap and freeze for at least 4 hours, or overnight.

For the topping:

1/2 cup sliced almonds, lightly toasted

1/4 cup unsweetened coconut flakes

1-2 oz. finely chopped or shaved dark chocolate
Set the dessert at room temperature about 20 minutes before serving, cut with a sharp knife

-- Simply Living Healthy

 

Need help?

Hello,

If you have any questions please feel free to ask, I am still here to help. If you have topic you would like for me to discuss, please leave a comment.

Thanks for stopping by!