P3 Cookbook Pt 1Breakfast, Breads & Snacks
Thank you to all the HCG veterans out there who got creative in the kitchen and brought these recipes to us! This
book is entirely comprised of recipes created by or found by fellow HCG’ers.
*Please note* Not all ingredients contained in
this book are considered “safe”. Please use recipes and ingredients at
your own personal discretion. Remember to add new foods SLOWLY back into your diet.
This for those who follow the Atkins Induction Phase while they are on P3. However, this is a good guide foreveryone to use.
You should be eating approximately 12 to 15 net carbs a day from vegetables, which is equivalent to several cupsdepending on the Net Carb count of vegetable used. 1 cup is equal to approximately the size of a baseball
BreakfastCinnamon flax muffins
3 eggs1/4 cup plus 2 tablespoons olive oil1/4 cup sugar free syrup, such as Da Vinci or Torani2 tablespoons water1 tablespoon vanilla1 cup flax meal1/2 teaspoon baking soda1/2 teaspoon baking powder (*
Don't use baking powder, it's a starch. Double the baking soda and it works out fine.
)2 tablespoons cinnamonIn a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in the oil, syrup, water and vanilla. In a smallbowl, combine the remaining dry ingredients, and then stir into the egg mixture. Let stand 5 minutes. Spoon Iingredients into 12 well-greased muffin cups without paper liners. Bake at 350º for 12-15 minutes until they are lightlybrowned and seem set to the touch. Remove from the tin at once to cooling rack. Keep in the refrigerator.Makes 12 muffinsCan be frozen**This made slightly less than 12 muffins and they were on the small side. When I make them again, I will probablydouble it.
Omelet in a baggie
Gallon or quart zip lock freezer bag
Bacon, sausage, peppers, onion, mushroom etc…
Take a gallon or quart size Zip lock freezer baggie. (Name brand work the best) Crack 2 to 3 eggs in it. Add bacon,sausage (pre-cooked), peppers, onions, mushrooms or anything else your heart desires. Mix all together in baggie,squeeze the air out and seal. Put baggie in boiling water and cook 16-17 minutes. Top off with sour cream and salsaif desired.
2 eggs7 Tbsp. almond flourPinch of saltHeat skillet with oil. Drop by large spoonfuls and smooth out a bit (I made four with the batch). Cook on each sideabout 1-2 minutes until brown and a bit crunchy. Top with cream cheese or sugar free preserves of your choice.These are like crepes.