Raw Noodles, Vegetable Slicers and Spiralizers

Today's Weight: 133.8 lbs

Yesterday's Weight: 135.0
Thursday: 133.6
Wednesday: 132.8

VLCD #10

I've been doing a little better with the drops. I've noticed I need to hold the liquid under my tongue in smaller doses because if I use the whole .2 mls it won't stay under my tongue. I had a big gain the last couple of days because I binge ate late at night. I poured a whole bunch of walnuts, granola and strawberry flavored milk into a small bowl and ate it at 11:30pm! Shameful! I'm intolerant to dairy and nuts and hence the large gain and large drop once the inflammation goes down.

I try not to complain when the HCG diet isn't working for me because almost 99.9% of the time it's because I'm not committed to following it. I find I have to balance out trying to commit to the diet and living a semi normal life. I always remind myself that it's inconvenient to be on the protocol but that being a diabetic is just as inconvenient. So usually I fall off the wagon, dust myself off, and get back on.

A few weeks ago I bought a spiral vegetable slicer to make raw zucchini noodles to sneak into my kids regular noodles. It's neat and has been useful on P2 protocol. You're allowed apples, cucumbers and zucchinis and this little machine will make them all look cool enough to eat without too many complaints.

It's called the World Cuisine Tri Blade Plastic Spiral Vegetable Slicer. A mouth full name in itself. I bought it through Amazon. I've heard them called spirooli spiral vegetable slicers or just spirooli machines or spiralizers. You Tube has some infomercial style videos that actually provide a good demo of what you can do with it. 

Spirooli Spiral Vegetable Slicer- Making Raw Zucchini Pasta and Onion Rings

Review: Spiralizer for Zucchini Spaghetti Noodles

I want to try this Raw Zucchini Pizza Nest for my kids and husband. We can't use it on phase 2 due to the oil and such but I'd love to try on phase 3.  I tried making one for them using a different recipe without the dehydrator and it came out way too mushy. I'd love a dehydrator and I 

think I just like to find recipes to give me an excuse to buy one. 

Picture from A Grateful Life of a Raw Zucchini Pizza Nest

Coconut Flour Pancakes

Weight: 131.4

Phase 3 and 4 combo

picture from The Unrefined Kitchen

I have gotten on a coconut flour pancake kick. It's phase 3 and phase 4 safe. I use different recipes and since I am not a very patient cook I acutally mix the ingredients in my smoothie blender and pour it onto an electric grill. I refridgerate a portion and freeze a portion. I usually use blueberries with sugar free pancake syrup for a topping. I've noticed you have to make them small to flip them so I'll post different recipes from different sites since everyone seems to make them a little different.

This recipe is from Nourishing Days:

Fluffly Coconut Flour Pancakes

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.

Ingredients

• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or a pinch of stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Savory Coconut Pancakes
from nomnompaleo.com

 

• 3 eggs
• ¼ cup coconut flour
• Kosher salt
• 1 tablespoon of butter

1. Beat the eggs and coconut flour together with a pinch of salt.

2. Over medium heat, melt ½ tablespoon of butter in an 8-inch cast-iron or nonstick skillet.

3. Pour in half the batter. When the edges turn golden brown (about 2 minutes), flip the pancake over and cook for another minute or so.

4. Repeat with the remaining batter.

 
(Makes two 8-inch pancakes)

Check out Nom Nom Paleo for lots of great pictures on how to.
Finally from The Unrefined Kitchen:

Coconut Flour Pancakes

Ingredients:
5 eggs
1 cup unsweetened applesauce or pear sauce
1/2 cup sifted coconut flour
1 tsp. baking soda
cinnamon to taste (I do a pinch)
1/4 cup butter or coconut oil, melted
1 tsp. vanilla
2 Tbsp. honey (optional)
(Optional) add-ins such as berries or dark chocolate chips

Directions:
1. Heat large skillet or pancake griddle. (I heat a griddle to 325 degrees.)
2. Mix all ingredients together except add-ins. Mix with electric mixer or immersion blender. Let batter sit for 5 minutes so that it will thicken.
3. Carefully fold in berries or chocolate chips or other add-ins.
4. Grease griddle or skillet with butter or coconut oil.
5. Use 1/4 cup measuring cup to ladle pancake batter onto hot griddle or skillet.
6. Cook 3-4 minutes per side (if set at 325) or until it bubbles and is easy to flip.
7. Flip pancakes and cook for another 3-4 minutes.

*Serve with butter, pure maple syrup and fresh fruit. Enjoy!

Carrot Muffins

 Carrot Cupcakes/Muffins

I can't believe I didn't post these recipes yet but I make carrot cupcakes that are P3 safe if you substitute the agave nectar in Elana's pantry's recipe with 1/2 a cup of apple sauce. I also find almond flour cooks better in shallow dishes so I make my cupcakes or muffins in muffin top pans. I just throw everything in the blender, pour it on the muffin top pans and cook. I grate 3 cups of carrots and wrap them up in paper towels to let the carrot juice soak out of it so it doesn't make the batter too soggy.

3 cups blanched almond flour

2 teaspoons sea salt

1 teaspoons baking soda

1 TBS ground cinnamon

1 teaspoon ground nutmeg

1/4 cup grapeseed oil

1/2 agave nectar (NOT P3) OR 1/2 a cup apple sauce (for P3 safe)

5 large eggs

3 cups grated carrots

1 cup walnuts

Preheat oven to 330F. Spray coconut oil to grease muffin tins. In a food processor combine all ingredients. Mix in processor until combined. Be careful not to puree the batter too much or the carrots will become too soggy. Scoop batter into muffin top molds/pan. Cook for approximately 20-30 minutes until they appear fully cooked in the middle. They will rise a little bit so don't fill up the molds too much.

Recipe modified from Elana Amsterdam's book the Gluten Free Almond Flour cookbook for classic carrot cake.

Salmon With Garlic and Dill

photos and curtosy  from Paleo Diet Recipes To Boost Your Energy.

Recipe Of The Week:

Salmon with Garlic & Dill

Salmon is one of the healthiest foods you can eat (period)

Ingredients1-1/2 lb. salmon fillet
1/2 tsp. salt
1/8 tsp. white pepper
4 cloves garlic, minced
1 sprig fresh dill, minced
6 slices lemon
2 green onions, chopped

recipe and photos curtsy of Spark Recipes.

Creamy Italian Chicken - Crockpot

SUBMITTED BY: SLCOLMAN

Poultry | Dinner | Poultry Dinner |

Ingredients

1 lb chicken tenders 4 oz water 1 (.7 oz) pk Good Seasons Italian Dressing Mix 1 (10.5 oz) can Cream of Chicken Soup 6 oz Low Fat Cream Cheese

Directions

Place the chicken in the crock pot.
In a bowl mix the other ingredients until blended.
Pour mixture on top of chicken.
Cook on high for about 4 hours or on low for about 6 hours.

Number of Servings: 4

Recipe submitted by SparkPeople user SLCOLMAN.

Number of Servings: 4

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 330.2

• Total Fat: 14.2 g
• Cholesterol: 97.6 mg
• Sodium: 1,571.5 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 1.8 g
• Protein: 34.6 g

Spunky Coconut's Almond and Orange Spinach Salad

Weight today: 131.4
Yesterday: 132.6
Difference: -1.2

I got my invilign braces put in today. It's helped my diet since my mouth is too soar to want to eat anything.Ouch!

After I went off the HCG for 72 hours, I ate well for one day and then went right back on the shot the next day. Still feeling pretty hungry but doing my best to keep myself of track.

The Spunky Coconut has Almond and Orange Spinach Salad that is safe for Phase 3. Thought I would share.

Almond & Orange Spinach Salad

photographs and recipes provided by The Spunky Coconut

Words can not express how much I love my almond & orange spinach salad! Spinach salads are the way to my heart to begin with, but add the almond and orange dressing, the fresh sliced oranges and chopped almonds, plus the caramelized onions.... I am in taste bud heaven :-) This is a dinner I not only thoroughly enjoy but can feel good about eating too. Let us know if you agree!

Almond & Orange Spinach Salad Dressing:

Add to blender:

1/4 cup almond butter

1/4 cup orange juice

1/4 cup extra virgin olive oil

1/4 cup agave

1 tsp apple cider vinegar

1 tsp gluten-free tamari sauce

1/4 tsp celtic salt

Chia Seeds and Weight Loss

Today's Weight: 132.8

LIW: 130.6



For a few months now I've been eating Chia seeds with my homemade yogurt. I don't remember how I heard about these but I read that they were beneficial for weight loss. These things are weird but good. They have a lot of calcium, protein, potassium, and boron. They also tend to prolong the absorption of carbohydrates. You can eat them whole or ground up but you can also make this funky gel out of them if you add water.
 
photo copied from Eating Clean Recipes.

The gel contains mucilage fibers that when in water make a ....well...mucus like substance. Ok, I know, it sounds disgusting. But this mucus (for lack of a more appealing descriptive word) can coat the stomach, slowing down the carbohydrate conversion process. This hydrophilic property makes them ideal for hydration. You can sneak the seeds into your diet slowly and they hide well in food. I add them to yogurt but I've eaten the gel by itself too. You can also bake with it so you can add a teaspoon or two into your next patch of cookies. Another benefit is that they are cheap. They due have a high oil content so they are not to be used in Phase 2, only in Phase 3 and Phase 4.

I think the gel is a bit difficult for people to eat if they have an aversion to chunky slimy textures. For beginners they are best hid in smoothies. Just add a tsp or two like you would flax seed.

If you absolutely can't eat the, you can always use them to make you and your family a chi chi chi Chia Pet.

Cauliflower Smashed Potatos

Today's Weight: 133.0

I really like this blog, The Spunky Coconut. Not only do I like the name but they have some recipes that can be useful during Phase 3. I can not do dairy without suffering gastric revenge and her recipes are gluten-free, casein-free, and sugar-free. If you can do milk then use milk in stead of the 'weird' milk alternatives.


Cauliflower Mashed Potatos

Photo courtesy of The Spunky Coconut.


Recipe copied from The Spunky Coconut also, written by blogger Kelly.

Cauliflower Mock Mashed Potatoes

Cut one large head of cauliflower into bits and steam until fork tender.

Add the steamed cauliflower to the food processor with:

1/2 tsp Herbamare seasoning

1 tbsp ghee (which is casein-free), or other butter substitute

2 to 3 tablespoons cashew milk

(How to Make Cashew Milk Video)

Puree. Scrape the sides and continue to puree till creamy and smooth.

Top with fresh parsley.

Makes 4 servings.

I substitue the cashew milk with Central Market Ancient Grains milk or you can just use milk. She uses Herbamare seasoning and I use Mrs. Dash Original Blend or Bragg Organic Sprinkle Seasoning.

                    or                   

Tuna Salad Lettuce Boats

Tuna Salad Lettuce Boats

Today I had made tuna salad lettuce boats. I make them with hearts of romaine. I didn't have any celery but usually I add celery and an apple. Omit the raisons if on P3.

1 can of tuna

1 TBS mayonnaise

1 small lettuce kid's size box of raisons

1 tomato

1/2 small onion

2 celery stalks

1 small apple

romain lettuce

lemon juice

salt

Cut up the onion into small pieces, put in a bowl. Do the same with the apple and the celery. Add raisons, tuna, and mayonnaise. Mix well. Put mixture on top/inside of a romaine leaf. Top with diced tomatoes. Drizzle lemon juice and salt (to taste). 

Cauliflower Pizza

When I was on phase 3 I ended up making a cauliflower pizza. It looked like a real pizza and was very tasty. It's gluten free and nut free. I didn't get the crust too crunchy and I think my mistake was putting two eggs in it instead of one.

Cauliflower Pizza

1 cup steamed and grated cauliflower

1 egg

1/2 tsp oregano or pizza seasoning

1 cup or so of mozzarella or parmesan mix.

3-5 Tbs of sugar free pizza/spaghetti sauce

Coconut oil

Various P3 safe toppings

I steamed some fresh cauliflower and measured out about a cup. I ended up using more to thicken it up some. Mix 1 cup cauliflower with 1 egg, oregano/seasoning, and 1/2 cup of cheese in a bowl. Coat a cookie sheet or pizza pan with coconut oil to keep it from sticking. I also used that non-wax baking paper.  Spread the mix evenly on a cookie/pizza sheet. I put the cauliflower only crust in the oven for 4-5 minutes at 450 degrees. Take out pizza crust let it cool for a few minutes.Top with sauce, remaining cheese, and toppings. Put back in the oven for another 12-15 minutes. The pizza crust should be a little crisp and blackened around the edges. 

Mine was a bit mushy and I ate it with a fork instead of picking up the piece. Again, I think it's because I added too many eggs and was trying to correct my mistake by adding more cauliflower. The recipe above should work better. 

Sesame Crackers

Sesame Crackers

Again this recipe is from the Gluten Free Almond Flour Cookbook. I'm not a cook as I'm too impatient to follow directions but all her recipes come out pretty good even if you just throw things together or cook stuff right on top of the parchment paper (I think you're suppose to move the stuff to a baking sheet). Oh and I never preheat the oven. LOL

Sesame Crackers
3 cups blanched almond flour
1 1/2 tsp sea salt
1 cup sesame seeds
2 TBS grapeseed oil
2 large eggs

Preheat oven 350F. In a large bowl, combine the almond flour, salt, and sesame seeds. In a medium bowl whisk together grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Or if you're like me, throw every thing together in one bowl and mix it all up. Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16 inch thickness. Remove the top piece of parchment paper and cut the dough in 2 inch squares with knife or pizza cutter. Repeat with the the other piece of dough (on a different sheet of parchment paper).

Bake 12 to 15 minutes until lightly golden.

Cheese Crackers

Animal Cheddar Cheese Crackers

I tried making these for my kids so I used barn animal cookie cutters to cut them. They are suppose to taste and look like "goldfish" cheese crackers. My son, the pickiest eater in the entire world, didn't like them and my daughter tolerated them. I loved them. 

The recipe if from Elana Amsterdam's book the Gluten Free Almond Flour Cookbook.

2 1/2 cups blanched almond flour

1/4 tsp sea salt

1/2 tsp baking soda

1 cup freshly grated cheddar cheese

3 TBS grape seed oil

2 large eggs

Preheat oven 350F. Elana would tell you to combine the liquids, whisk and then combine with the dry ingredients. I don't have the patience. I throw everything together in one bowl and mix (sometimes even with my hand). Hee hee. Divide the dough into 2 pieces in between 2 sheets of parchment paper and roll to "1/16 inch thickness". I of course just roll them out on one paper cut them out, re-roll on the side of the paper, cut them out, so on until I get tired and just take a pizza cutter to cut them in "2 inch by 2 inch squares" as the recipe says. 

Bake 12 to 15 minutes until lightly brown. Elana suggests they cool for 30 minutes then serve. Yeah right. LOL

Fried Pickles and Shrimp with Kale

Not the nicest picture in the world but it tasted great. I'm horrible with recipes though because I usually just through things into the skillet. But depending on how many people you are cooking for (I was cooking for 1 adult and 2 small kids) you can just throw the amounts together.

For the Shrimp and Kale

1/3 to 1/2 medium onion

1/3 to 1/2 bunch of kale leaves

2 shallot cloves

2 cloves of garlic

1/2 a TBS of butter

1 to 1 1/2 cups of  raw peeled shrimp (Costco is awesome for this)

salt and pepper to taste

Fry everything together in the butter, put the shrimp in last they only take a few minutes per side.

Fried Pickles

New York Style Pickles

Almond Flour

1 egg

Salt

Coconut oil

I put some almond flour in a plate with a little tiny bit of salt, then dipped the pickles in egg and patted them into the almond flour. I put them in a skillet with a bit of coconut oil turning them until brown.

Coconut Milk

I have to admit I dislike coconut. If you want me to get away from your cake, cookie or pastry desert just sprinkle coconut on it and I'll leave it alone. So I've stayed away from the coconut flour and coconut milk that is P3 safe and usually just used milk. But after a month on my second round of HCG I was so happy to get to drink some milk with my coffee (leche con cafe) and so sad to feel the pain in my tummy from the bloating and g.... well you know... that it gave me. I turned back to revisit the coconut issue. The store milk was way too coconutty for me. So I made my own. This is from Elana's Pantry and I have to say, it's pretty good. I didn't put the Stevia or the vanilla in it. I also noticed once it was in the fridge it made the fat skim up at the top and I was able to skim it off and make "skim" coconut milk which made it even better. I got the shredded coconut frozen at the asian market. That seemed to work just fine. The picture below is from Elana's website, not mine. :)

picture courtesy of Elana's Pantry


Coconut Milk
2 cups shredded coconut (I use unsweetened)
4 cups water
1 teaspoon vanilla extract
6 drops stevia

1. Soak coconut in water for 1-2 hours (do not discard water)
2. In a Vita-Mix (or other high speed blender), combine coconut, water, vanilla and stevia and process on highest speed
3. Strain liquid through a fine mesh paint strainer bag, discarding solids
4. Serve

recipe rom Elana's Pantry: http://www.elanaspantry.com/diy-coconut-milk/

Green Goddess Dressing -Elana's Pantry

Green Goddess Dressing
1 avocado
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
½ teaspoon herbes de provence
½ teaspoon celtic sea salt
3-5 drops stevia
1 cup water

1. Place all ingredients in a Vita-Mix (or other high speed blender
2. Process on high speed until smooth and cream
3. Pour over your favorite salad greens
4. Store remaining dressing in a glass jar in fridge
5. Keeps for up to 5 days (if it lasts that long)

recipe from Elana's Pantry: http://www.elanaspantry.com/green-goddess-dressing/


I made this recipe with the avocados I got. It is great on baby spinach with feta cheese! All Hail The Avocados!

Today's Weight: 139.0 lbs
Yesterday's Weight: 139.8 lbs
Difference: -.8 lbs

Round 2 VLCD Day#24, TOM Day #3

Happy to see the scale show I went down .8 lbs. Yesterday at roller derby I was so weak that my muscles in my legs were shaking after a few rounds and a few hits on the rink. I had to sit out and watch for the next hour and a half. I think it's a combination of low potassium levels and TOM (which always gives me crazy problems). I haven't had jaundice as much this round though! :)) I had two more almond flour balls when I got home and had two today. I feel MUCH better. The potassium count in those things are pretty high so I think that's helped. Even if it ends up reflecting some on the scale I rather it reflect on the scale than on an x-ray in the emergency room when I break an ankle out on the rink due to weak muscles. I'm going to skate for a few hours tomorrow and if my legs hold up then I know for sure it's the potassium.

I found a bread recipe that can be used for Phase 3. At least I think it can be used for phase 3. I'd love to hear some feed back on it if it makes you gain. I'll let you all know ASAP if it makes me gain anything once I get to that phase.  This can be used for sandwiches and "toast" pizzas. This is again from Elana's Pantry and I've adapted it to be compliant with phase 3. It does not come out as dark as hers did and I think it's due to the lack of agave nectar. I ended up adding 1/2 a cup of flax seed meal on a second loaf instead of the extra 1/2 cup of almond flour.


Gluten Free Simple Breadprint friendly recipe
2½ cups blanched almond flour (OR 2 cups of almond flour and 1/2 cup of flax meal/fine ground seed)
½ teaspoon salt
½ teaspoon baking soda
4 eggs
5 drops of Stevia
½ teaspoon apple cider vinegar

1. In a large bowl, combine almond flour, salt and baking soda
2. In a medium bowl, whisk the eggs, then add Stevia and vinegar
3. Stir wet ingredients into dry
4. Scoop batter into a well greased 6.5 x 4 inch loaf pan (this loaf pan may have been discontinued. Stay tuned...)
5. Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
6. Cool and serve

Makes 12 slices