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SoutherNtellect View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote SoutherNtellect Quote  Post ReplyReply Direct Link To This Post Posted: Dec 31 2012 at 5:44pm
hello, hello! 
My order of hCG doesn't seem to have shipped yet, but I had some homeopathic that's about to expire so I'll be doing sublingual this round. Or until I get the shipment. I actually had my most successful round on homeopathic. Go figure.

Round 1, P2 (Loading day 1) [menu: 2 slices pizza, salmon, frappuccino with whipped cream, full fat yogurt, and almonds....and the last wine i'll have for 42 days]
I just got back from christmas vacation w/ no scale. Official weigh in is tomorrow morning but it looks like I only gained 3-5 lbs. i was expecting 10

Toni
since you did a planned interruption, how long will you continue on p2?

i saw someone mention apps. any suggestions?


Edited by SoutherNtellect - Dec 31 2012 at 5:52pm
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SoutherNtellect View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote SoutherNtellect Quote  Post ReplyReply Direct Link To This Post Posted: Dec 31 2012 at 7:47pm

Ingredients:

100 grams lean ground beef
¼ teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon oregano
1 tablespoon minced onion
1 clove garlic crushed and minced
1 serving Melba toast crumbs
1 recipe marinara sauce 

Directions:

Combine meat, crumbs and spices and mix thoroughly. Form into balls.
Place into baking dish and cover with marinara sauce. Bake for 20-30
minutes at 350 degrees. Serve hot over cabbage noodles. Garnish with fresh basil.

Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)

Phase 3 modifications: Top with sliced provolone cheese or mozzarella
cheese and bake until brown and bubbly. Top with grated parmesan. 
---------


Make meatloaf in a muffin pan- it cooks in 15 minutes a la Rachel Ray - add lots of veggies and use very low fat ground beef

---------------
Ingredients:

100 grams chicken breast cubed
1-2 cups chopped celery or tomatoes
2 cups chicken broth (or substitute 
1 cup water for 1 cup of broth)
1 tablespoon minced onion
2 cloves garlic crushed and sliced
1 bay leaf
½ teaspoon organic poultry spice blend
Cayenne pepper to taste
Salt and black pepper to taste

Directions:

Bring chicken stock to a boil. Add onion, garlic and spices. Add chicken
and vegetables and simmer on low heat for 20 minutes or more until chicken
and cabbage are tender and fully cooked. Serve hot. Sprinkle with chives or
parsley if desired.

Makes 1 serving (1 protein, 1 vegetable)



chili


1 t Garlic Powder
1 Dropper full Stevia
Cucumber
1 T Soy Sauce
1 1/2 scoops (28 g) Protein Powder (optional)
1 1/2 t dried red pepper flakes
1/4 C Apple Cider Vinegar
1/2 Bag Miracle Noodles (optional)

Directions:

Place all ingredients, except Miracle Noodles, in Food Processor. Pulse until cucumber is chopped. Serve on top noodles if desired.



Edited by SoutherNtellect - Dec 31 2012 at 7:50pm
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P3 Chicken Salad (use walden farms mayo or make your own to be P2 friendly)


3 whole Chicken Breasts, cooked and chopped or shredded
½ cup Onion, finely chopped
½ cup Celery, finely chopped
1 Apple, finely chopped
½ cup Mayonnaise (just watch for sugar - my mom uses Duke's sugar-free mayo)
½ tsp Salt or to taste
¼ tsp Pepper or to taste
Garlic Powder – a pinch or to taste
Onion Powder – a pinch or to taste.

Mix together, chill and enjoy.

P2 Cabbage Meatball Soup


I just threw this one together and looooved it!

1/2 cup Water
1/2 cup Fat Free Beef Broth
1 tsp oregano
1 tsp basil
1-2 Tbsp tomato sauce, optional
2 cups Cabbage, chopped or shredded

Mix water, broth and spices. Cook cabbage in broth until done.

Mix meatballs and bake while cabbage is cooking:

P2 Chicken Cabbage Stir Fry


We ate stir fry on rice pretty often before I started HCG, and I was missing it, so I thought maybe if I chopped some cabbage finely, I could convince myself it was almost like rice. It wasn't, but it was still very tasty. This became one of my staple recipes. It's very filling!

Marinade:
1 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
2 drops Liquid Stevia
1-2 Tbsp Bragg's Liquid Aminos
2 cloves Garlic, minced
chopped Onion if you like

Marinate 3.5 oz chopped up chicken while you chop cabbage.

Chop cabbage as finely as you can. I was able to get a pretty good shred with my knife. I used half of a small head of cabbage.

Stir-fry cabbage with a little water until cabbage is mostly done. Remove cabbage to a separate bowl. Cook chicken until done, and remove. Let remaining water boil until sauce thickens up some. Throw everything back in and toss to coat. Serve. YUM!

P2 Chicken Fingers


3.5 oz Chicken Tenders (this is 2 tenders for me)
1 Tbsp Mustard
1/2 tsp Basil
1/2 tsp Oregano
1 Tbsp Bread Crumbs (you can crush up your melba toast or grissini, or just use whatever bread crumbs you have)

Preheat oven to 350*. Coat thawed chicken in mustard and set on baking sheet. Mix bread crumbs with herbs. Sprinkle half of the breading over the two tenders, then flip them over and sprinkle the rest on the other sides. Bake until done, about 15 minutes.

I put a little blob of mustard on my plate and added 3 drops of liquid stevia for a "honey mustard" dipping sauce. Yum!

P2 Chicken, Spinach, Tomato Soup



Thanks to my friend Kristen for this recipe and the beautiful picture!

If you count the tomato as a fruit, it's not even rogue on HCG Phase 2. 

Chicken, Spinach, Tomato Soup

8 oz fat free Chicken Broth
2-4 cups Water (depending how thin you like your chicken broth)
15oz can Diced Tomatoes
2 cups fresh Baby Spinach, washed and chopped
1 portion cooked, chopped Chicken (I used 1/2 chicken breast)
1/2 tsp minced Garlic
1/2 tsp Basil
1/2 tsp Oregano
Salt and Pepper to taste

Combine all ingredients into saucepan over med-hi heat, adding spinach last; it only needs to simmer for 2-3 minutes. 
The original recipe calls for mini-tortellini, which you can easily cook separately and add to the soup if desired (for the rest of the family not on protocol). 

P2 Deviled Eggs


Dr. Simeons includes eggs as an option for vegetarians on Phase 2, and even though I'm not a vegetarian, I enjoy eggs as one of my protein options several times a week. These deviled eggs make a great lunch with a salad.

Deviled Eggs

Slice 4 hardboiled eggs in half and remove the yolks. Discard 3 yolks. Mix 1 yolk with a small squirt of prepared mustard, pinch of salt and pepper, and a small splash of milk. Divide between 8 egg white halves and serve.

Rogue Alternatives: You can substitute Ranch Dressing for the milk, if you like. Sometimes I use two yolks instead of one, if I feel the need for extra protein.

http://myhcgcooking.blogspot.com/p/phase-2-recipes.html


Edited by SoutherNtellect - Dec 31 2012 at 7:58pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote missyo67 Quote  Post ReplyReply Direct Link To This Post Posted: Dec 31 2012 at 8:52pm
WHOA..... this is soooo serious.... These pics just gave me life..... Goes to pour my last glass of wine for 2012.......  I'm ready for this yall!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote SoutherNtellect Quote  Post ReplyReply Direct Link To This Post Posted: Dec 31 2012 at 10:45pm
CHEESY CAULI-TATOR TOTS





this was my big bowl of ORANGE CAULIFLOWER!!
you can use regular cauliflower too!!
but isn't the ORANGE SO PRETTY!!!

for a quick cook....you can steam or microwave your cauliflower



i added 1/4 cup chicken broth (you can also use water)
covered bowl with a wet paper towel
microwave on high 7-8 mins or until fork tender



let the cauliflower cool a bit...



then puree in blender or magic bullet




puree until thick but not overly processed
you want a little chunkiness to your puree!!



put it all back into a bowl to chill
TRY NOT TO EAT IT!!! 



chill several hours or overnight
this recipe is perfect for leftover caulimash!!



for the cauli-tator tots...this is what i used
1.5 cups mashed cauliflower
garlic salt, paprika, salt and pepper, red pepper flakes and cheesy sprinkles...also dried onions but they got left out of the photo!!



measure out your 1.5 cups of cauliflower mash into a bowl



add the seasonings of your choice AND
3 TBSP egg whites



place the caulimash into a plastic baggie
i line a big cup to make filling easier



fill the baggie!!



squeeze the mash down into the corner and twist the top
so it doesn't squish out the top when piping
then clip off a tiny corner of the baggie



pipe tator tot size mounds onto parchment paper

BAKE 375 for 15 mins or until toasty and brown
finish with a minute or 2 under the broiler if desired




let cool a wee bit so they really hold their shape!



yummm spicy goodness!!!



moist inside!!! creamy!!



eat them plain or serve up with some wf or heinz low carb ketchup!!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote SoutherNtellect Quote  Post ReplyReply Direct Link To This Post Posted: Dec 31 2012 at 10:48pm
SALMON BISQUE (sub with chicken or tilapia to be p2 friendly)




i start with sauteing diced cauliflower, red bell peppers, yellow bell peppers and green onions....then i add salt, pepper, old bay seasoning to taste...i like a LOT....and some red pepper flakes!!....and a dash or 2 or 10 of hot sauce....to your taste....but i like it SPICY!! 

once they are soft i add 1/2 cup chicken broth....i use college inn 5 calorie a can broth....and simmer til tender.



then i puree them all into the magic bullet...adding a little broth as needed...but not too much cause this is THICK BISQUE!!

in the same pan...i heat up some store bought salmon...fresh would be great but i don't have any!! haha



first i add a little evoo...then some diced fresh garlic....then the salmon.





add this salmon mixture into your puree


i added some smoked paprika and some parsley on top!!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote SoutherNtellect Quote  Post ReplyReply Direct Link To This Post Posted: Dec 31 2012 at 10:52pm
i cant remember if squash is allowed, but i LOVE these eta squash is not p2 friendly. use at own risk
substitute puffs and crisps for melba or grissini. does require oil so maybe p3 with almond flour

FRiED PATTYPAN SQUASH



ONION RINGS???? CLOSE!!! Big Grin

I CANNOT EVEN BEGIN TO TELL YOU HOW DELICIOUS
THESE ARE!!! CRUNCHY, CRISPY AND TASTES ALMOST
LIKE ONION RINGS!!!!




ok....so read this DISCLAIMER!!! ASK YOUR OWN COACH IF YOU CAN HAVE PATTYPAN SQUASH!!! Big Grin

nutritional values:


information from : livestrong 
http://www.livestrong.com/thedailypl...ttypan-squash/

i have never before cooked or even tasted a patty pan squash!!
so imagine my delight when i found a white one at the farmers market!!





this is what a white pattypan squash looks like!!



first i peeled the bottom and cut off one edge
so it would stand up



to make it easier to slice



i slice about 1/4 inch thick slices, then popped out the seeds



i found this recipe....as my inspiration...
http://www.newlyweds-blog.com/2010/0...ty-pan-squash/

so for the "cornmeal" coating....i used a combination...
i used IP southwest puffs, IP cheddar crisps, Kay's Naturals - Sweet BBQ Snack Mix (https://www.nashuanutrition.com/stor...mix-1-bag.html) and Snackergy Potato Zippers (https://www.nashuanutrition.com/stor...ppers-bbq.html)

the reason i used this combination is that, i like a variety in my
snacks...so i open 1 of each of these bags, mix them all together
and then divided into 4 bags!! so 1 bag counts as my 1 restricted.

you can easily used any "breading" of your choice...
all southwest puffs, or a mixture etc.



i crushed the bag of crisps...and added to a bowl, along with some
salt, pepper and 1 TBSP dried shallots and 1 TBSP soy parmesan cheese.
OMIT the soy parmesan cheese if you like, no problem.

then in another bowl, i used better than eggs, egg substitute
about 1/4 cup

dip your pattypan slices into the egg 



and then into the crumbs
and pan fry in 2 tsp olive oil





these are big slices!!



YUM!!!!!



Edited by SoutherNtellect - Dec 31 2012 at 11:39pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote SoutherNtellect Quote  Post ReplyReply Direct Link To This Post Posted: Dec 31 2012 at 10:54pm
Spanish "Rice" (IP Tomato Basil Soup) [substitue ip soup with fresh tomato and basil]

Another totally easy, delicious and satisfying miracle. Shredded cauliflower + IP Soup and whatever else you want to add in makes a great meal thats easy to reheat if needed.





INGREDIENTS
Fresh Cauliflower Head (shredded/ grated)
IP Tomato Basil Soup
Spices & Veggies to taste (Cilantro, Basil, Salt, Pepper, Tabasco)
Water as needed

DIRECTIONS
1. Shred a head of cauliflower with a large cheese grater. You will not use the full portion, and can save some for another meal.
Add the portion you want to a microwave safe bowl. (I use about 1 to 1.5 cups)
2. Microwave for about 3 minutes (longer if you want a softer rice)
3. Stir in 1 packet IP Tomato Basil soup. When mixed, determine if you want to add any extra water.
3. Add any veggies or spices to your taste. I have used combinations of some or all of the following:
fresh basil, cilantro (from a jar), mini tomatoes, tabasco, cut bell peppers, chopped green onion, chili, jalepenos, chopped celery, mini tomatoes, pepper mix (black, white, green chili, pink), etc.
4. Heat an additional 30 sec.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote SoutherNtellect Quote  Post ReplyReply Direct Link To This Post Posted: Dec 31 2012 at 11:11pm
COLORED PEPPERS & HAM SAUTE WITH SWEET COCONUT "RICE"
[[southern: dont have to use coconut oil, can substitute ham]]
sometimes the best dishes come from "scrapping the barrel" when there's nothing left at the end of the week to cook!! haha



i know lots of IPeeps have made the cauliflower rice....however, instead of grating it...which is what i was going to do, as i was getting my box grater out of the drawer, i saw my old cheese grater....you know the kind....like they have at olive garden when they come around asking if you want cheese....with everything!! but i digress....anyway, i thought hmmmm....so i popped in a few small pieces of cauliflower and churned away...and into the bowl dropped the most perfect tiny pieces of cauliflower...very tiny almost grits size....(hmmmm cauliflower grits....another day).....it was like tiny rice!! 



maybe someone else already tried this...but i never knew and love how easy it was!!



so i heated the pan...and used 1/2 tsp coconut oil....and added all the cauliflower and sauteed until lightly browned in a very dry pan...didn't add any other thing except salt and pepper...and OMWORD.....IT TASTED LIKE COCONUT RICE or toasted coconut vermicelli!!!!! 



i got so excited i forgot to take pics of the ham and peppers sauteing in the other pan!! hahaha but i sauteed some red and orange mini bell peppers sliced and some green onions in a pan with 4 oz. diced ham...once lightly browned i de-glazed the pan with about 1/4 cup 0/0/0 chicken broth. in the end, i plated it on each side, but ate it mixed!! i topped it with some fresh parsley and thyme from my herb garden!! whooop whoooop!!! YUM!!!!!!!!!!!!! i love it when i make something soooo good for me that tastes sooooooo delicious!!!

so i made it again, and took some photos of the ham and peppers and green onions in the pan!! it was just as good as before!! this is a keeper recipe!!!!

ok new photos!!! this is sooooo good!!!




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Post Options Post Options   Thanks (0) Thanks(0)   Quote SoutherNtellect Quote  Post ReplyReply Direct Link To This Post Posted: Dec 31 2012 at 11:13pm
 Zucchini, Cucumber and Celery Thick Soup!!




Ingredients:

1 zucchini, sliced
1 cucumber, peeled, seeded and drained
3 ribs celery, sliced
1 mini orange bell pepper
1 green onion, sliced
1 garlic cloves, sliced
1.5 cups chicken broth
Fresh herbs: parsley, dill, thyme
salt and pepper to taste
dash red pepper flakes
2 oz milk (optional)

cooking instructions:

Heat zucchini, cucumber, celery, orange bell pepper, green onion, garlic and herbs in broth until soft and the liquid is reduced. Puree veggies in batches in a blender or magic bullet until smooth. Add back to the pot and Stir in milk and salt and pepper to taste. 1 Generous serving of goodness!!!
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