R5 VLCD Day 30-ish
12 years ago
Friday, February 26, 2010
R2P3 - Last week of P3! February 26, 2010 - 134.8
So .2 under LIW this morning -- which is a far cry from what the scale said just two days ago! It's much harder for some reason this round to keep the fluctuation under control! It can be done... been here before :) Off to eat my mug cake and drink my protein latte :)
Monday, February 15, 2010
How to mix sublingual HCG ordered from Alldaychemist.com =)
This is a video I made to show a friend of mine how to mix her HCG. It's not difficult at all, or I couldn't have done it ;) Ignore how I look in this video. I was sick, and my teenager thought it funny to interrupt with some kind of random comment on paper in the background. You get the gist though.
http://smg.photobucket.com/albums/0603/amyleigh/?action=view¤t=MVI_0984.flv
http://smg.photobucket.com/albums/0603/amyleigh/?action=view¤t=MVI_0984.flv
P3 YUMMY Treats! ***RECIPES in here!****
*GROWL* (that was my tummy) Do not read this if you are hungry! But it's fyi... :) New good recipes I've copied off the forum.
"Coco Crack:"
Coco crack is chocolate made with 2 TBSP virgin organic coconut oil, 2 TBSP unsweetened cocoa, and sweetener to taste. Blend together and pour on a paper plate and put in fridge. It will harden and then you can break it into pieces. Like a dark chocolate. Additionally, you can add crushed nuts or coconut when you can tolerate them. I use it to coat my other treats or fruit also. Very good.
"Coco Crack Mousse:"
My fave thing right now is a cocoa crack mousse. It's 2 parts heavy cream, 1 part cocoa, and sweetener to taste. I personally use truvia now that I'm in p3, couldn't wait to stop using stevia. Anyway, I use a hand beater and whip the mixture until it's fluffy and just a little bit thicker than whipped cream. Sometimes I add pecans to it to give it a little crunch. Omg, it's soooo good. Even my husband loves it.
"Strawberry cream cheese pie:"
(Note - I also made this recently and it's to DIE for!!!)
It was so good I think it would be unfair not to share with P3ers! This wasn't a real sweet treat but very creamy and flavorful with just a right amount of sweetness to make it great. (I don't care for art. sweeteners or sugar subs. so I did the best I could) But it turned out so good.
Here it is:
The crust
1 and 1/2 cups almond flour
1/4t seasalt
1/4t baking soda { Stir wet ingredients into dry until thoroughly combined.
1t cinnamon Press dough into 9" pie plate.
1/4 cup grapeseed oil (note - I used olive oil)
1 T sweetener of choice
1 t vanilla
Bake @ 350 for about 12-15 minutes until golden brown. Cool.
The filling
1 pkg cream cheese (check your labels some had not P3 friendly things)
1 Cup whipping cream (whip this up good and thick)
About 5-10 strawberries, chopped with 1 T sweetener of choice (I used frozen berries)
1 t vanilla
Whip cream cheese and strawberries together until its a pretty pink :)
Fold in the whipped cream to this mixture until mixed (don't over do it) then pour into
cooled crust. Refrigerate for a couple hours.
"1-minute Muffin Recipe:"
1/4 cup flax meal or almond flour
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinamon
1 Egg
1-2 teaspoons Butter
1.5 Carbs
Mix the dry ingredients in a large coffee cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Muffin pops right out.
"Cream Cheese Buttercream Icing:"
(I made this icing this weekend and it's HEAVENLY!!!)
Ingredients
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup Splenda
* 2 teaspoons vanilla extract
* 2 cups heavy cream
Directions
1. Combine the cream cheese, splenda, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
"Chocolate Buttercream Frosting:"
Substitute Splenda for the sugar (and reduced the amount by 2/3). I used the 3/4 cup of cocoa powder to make it very rich and chocolaty, and used a little extra whipped cream instead of the Cool Whip she mentioned on the side panel.
Ingredients
1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
2 2/3 cups Splenda
1/3 cup half-and-half cream or milk (can use unwhipped whipping cream in place of half and half)
1 1/2 teaspoons vanilla
CHOOSE ONE OF THE FOLLOWING
1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)
Directions
1
Cream the butter in a small bowl.
2
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, splenda, alternately with the cream.
3
Beat with an electric mixer, until the desired texture is achieved.
4
**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
Also see recipe posted in R1 of P3 "Chocolate Mug Cake"... AMAZING and still one of my favorites!
If you need to know how to get Almond Flour, you can order it here:
(it's where I get mine, and it lasts FOREVER believe me!)
http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx
If you have a Trader Joe's (I don't) I heard that it's cheapest to get it that way. Whole Foods carries it, but it's super expensive, so for me, Honeyville is the way to go!
Enjoy!!!
"Coco Crack:"
Coco crack is chocolate made with 2 TBSP virgin organic coconut oil, 2 TBSP unsweetened cocoa, and sweetener to taste. Blend together and pour on a paper plate and put in fridge. It will harden and then you can break it into pieces. Like a dark chocolate. Additionally, you can add crushed nuts or coconut when you can tolerate them. I use it to coat my other treats or fruit also. Very good.
"Coco Crack Mousse:"
My fave thing right now is a cocoa crack mousse. It's 2 parts heavy cream, 1 part cocoa, and sweetener to taste. I personally use truvia now that I'm in p3, couldn't wait to stop using stevia. Anyway, I use a hand beater and whip the mixture until it's fluffy and just a little bit thicker than whipped cream. Sometimes I add pecans to it to give it a little crunch. Omg, it's soooo good. Even my husband loves it.
"Strawberry cream cheese pie:"
(Note - I also made this recently and it's to DIE for!!!)
It was so good I think it would be unfair not to share with P3ers! This wasn't a real sweet treat but very creamy and flavorful with just a right amount of sweetness to make it great. (I don't care for art. sweeteners or sugar subs. so I did the best I could) But it turned out so good.
Here it is:
The crust
1 and 1/2 cups almond flour
1/4t seasalt
1/4t baking soda { Stir wet ingredients into dry until thoroughly combined.
1t cinnamon Press dough into 9" pie plate.
1/4 cup grapeseed oil (note - I used olive oil)
1 T sweetener of choice
1 t vanilla
Bake @ 350 for about 12-15 minutes until golden brown. Cool.
The filling
1 pkg cream cheese (check your labels some had not P3 friendly things)
1 Cup whipping cream (whip this up good and thick)
About 5-10 strawberries, chopped with 1 T sweetener of choice (I used frozen berries)
1 t vanilla
Whip cream cheese and strawberries together until its a pretty pink :)
Fold in the whipped cream to this mixture until mixed (don't over do it) then pour into
cooled crust. Refrigerate for a couple hours.
"1-minute Muffin Recipe:"
1/4 cup flax meal or almond flour
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinamon
1 Egg
1-2 teaspoons Butter
1.5 Carbs
Mix the dry ingredients in a large coffee cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Muffin pops right out.
"Cream Cheese Buttercream Icing:"
(I made this icing this weekend and it's HEAVENLY!!!)
Ingredients
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup Splenda
* 2 teaspoons vanilla extract
* 2 cups heavy cream
Directions
1. Combine the cream cheese, splenda, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
"Chocolate Buttercream Frosting:"
Substitute Splenda for the sugar (and reduced the amount by 2/3). I used the 3/4 cup of cocoa powder to make it very rich and chocolaty, and used a little extra whipped cream instead of the Cool Whip she mentioned on the side panel.
Ingredients
1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
2 2/3 cups Splenda
1/3 cup half-and-half cream or milk (can use unwhipped whipping cream in place of half and half)
1 1/2 teaspoons vanilla
CHOOSE ONE OF THE FOLLOWING
1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)
Directions
1
Cream the butter in a small bowl.
2
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, splenda, alternately with the cream.
3
Beat with an electric mixer, until the desired texture is achieved.
4
**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
Also see recipe posted in R1 of P3 "Chocolate Mug Cake"... AMAZING and still one of my favorites!
If you need to know how to get Almond Flour, you can order it here:
(it's where I get mine, and it lasts FOREVER believe me!)
http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx
If you have a Trader Joe's (I don't) I heard that it's cheapest to get it that way. Whole Foods carries it, but it's super expensive, so for me, Honeyville is the way to go!
Enjoy!!!
Sunday, February 14, 2010
R2P3D3 Wed. Feb. 15th, 2010 -- 135.0 - Stabilizing!
I think my body likes 135. Really. :)
I'm happy though I didn't reach my final goal. Bought two bikinis this weekend! :) On P3, Moe's is a GREAT place to eat. Just have them throw everything P3 friendly into a bowl and it's DELICIOUS!!!
This Round I've found alot of AMAZING P3 sweet recipes. I'll be sure to post them when I have time in the next couple of days.
The most important factor now - stabilizing and maintaining under 137. NEVER again do I want to see anything above 137 on my scale! Abiding to steak & high protein days is UTTERLY important in maintaining your weight. I found out last round and got burned when I let go... so that's not going to be the case this time :)
I'm happy though I didn't reach my final goal. Bought two bikinis this weekend! :) On P3, Moe's is a GREAT place to eat. Just have them throw everything P3 friendly into a bowl and it's DELICIOUS!!!
This Round I've found alot of AMAZING P3 sweet recipes. I'll be sure to post them when I have time in the next couple of days.
The most important factor now - stabilizing and maintaining under 137. NEVER again do I want to see anything above 137 on my scale! Abiding to steak & high protein days is UTTERLY important in maintaining your weight. I found out last round and got burned when I let go... so that's not going to be the case this time :)
Wednesday, February 10, 2010
R2P2 Wed. Feb. 10, 2010 "VLCD" 22 -- 135 12 lbs R2 total loss
Oh yeah. I do have to report a massive CHEAT on Friday evening! Look at my last post - VLCD 16, and look at my post today - VLCD 22 - notice I'm .2 UP from a WEEK ago!!! I gained three pounds in that cheat. It was a "social event" at my house... my son's 13th birthday party. Nice.... cookie cake, nachos, rotel dip... yep. I paid for it dearly. Up three pounds the next morning. I managed to get it all off, but for the past three days I have STAYED at 135!!! Took my last drops this morning...P3 starts Friday evening!
Wednesday, February 3, 2010
R2P2 Wed. Feb. 3, 2010 "VLCD" 16 -- 134.8 12.2 lbs R2 total loss
=O =O =O
Wow. I'm not sure if anyone reads this really, but I am STOKED!!!! Below 135! I'm really at "goal" and though a couple more pounds won't hurt I would like to stay here!!!!
:) Yaaaay for Carb Solutions protein shakes! (off protocol, but look at my loss)
Wow. I'm not sure if anyone reads this really, but I am STOKED!!!! Below 135! I'm really at "goal" and though a couple more pounds won't hurt I would like to stay here!!!!
:) Yaaaay for Carb Solutions protein shakes! (off protocol, but look at my loss)
Tuesday, February 2, 2010
R2P2 Tues. Feb. 2, 2010 "VLCD" 15 -- 137.2 9.8 lbs R2 total loss
WELL! I've been up and down... up and down... since Thursday... what can I say. I'm nearing the end of this round and I'm well into the normal weight range so I can't be thinking it works the same way when there is less abnormal fat to lose!
We shall see.... I can't wait to start working out. :)
We shall see.... I can't wait to start working out. :)
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