“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” - Marcel Boulestin

Monday, March 24, 2014

Progress! and a new recipe.

Hello all! I know I haven't posted in awhile but I have a new HCG friendly recipe to share with you.  My boss at work isn't doing HCG, she is doing Metafast, and we are struggling through this weight loss journey together via differnt roads, but the goal is the same.  She gave me this recipe and I am ADDICTED! Now first let me say to any HCG'ers out there, that this is rogue for P2 and probably ok in P3, but I am on R2P2D15 and I have not gained one day from eating these, in fact, I think they may be helping me lose.  So far I am down 14 lbs this round, about a lb a day, and 40.8 lbs since January 4, 2014. Ill take it!

So here is the recipe:

Healthy Peanut Buttert Cups

(THE RECIPE IS FROM THIS BLOG: http://fitfoodiefinds.com/2013/06/healthy-peanut-butter-cups/ )

Bottom Layer:
  • 2 Tbsp coconut oil, melted
  • 1/4 cup smooth peanut butter (all-natural)
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 8 drops of liquid stevia (or to taste)
Top Layer:
  • 2 Tbsp coconut oil, melted
  • 1/4 cup natural smooth peanut butter
  • 1/2 tsp pure vanilla extract
  • optional: unsweetened coconut
Line a mini muffin tray with 12 cupcake lines (I used the reusable kind). Stir all ingredients for the bottom layer together until smooth ( you may have to melt the coconut oil and peanut butter for 20 seconds to get them to mix well) and divide between the wells (each should be about half full). Put the tray in the freezer on a flat surface and freeze until solid (It took mine about 10 minutes). Meanwhile, stir all ingredients together for the top layer until smooth (again, you may have to heat the coconut oil and peanut butter for 20 seconds to get them to mix well) and divide on top of the set chocolate mixture. Return to the freezer and freeze until solid (it took me an additional 10 minutes). Store the treats in the freezer.
Yield: 12 peanut butter cups.
Nutrition info: 105 calories | 10.1g fat | 3.3g carbs | 1.3g carbs | 2.9g protein


Sunday, January 12, 2014

HCG Smoothies

As of January 4, 2014 I am living the HCG Diet Life.  It is a weight loss plan that hopefully will finally lead me to my weight loss goals.  I am not posting much about it until I know that it works and I can do it.  I will share my new recipes that go along with my life style change on my food blog. starting with this recipe for HCG Phase 2 Smoothies.

Phase 2 Smoothie
  • Diet approved fruit of choice
  • 4 to 5 ice cubes
  • 1/4 to 1/2 cup of water
  • Layer ice, water, and fruit in blender.
  • Blend.
  • Serve.

Tortellini Soup

I have been meaning to write this blog for a while.  I made this recipe back in December before I started my new healthy lifestyle this year, but I wanted to share it with you all anyway.  This may be one of my new favorite soups, but it isn't low carb friendly, so I won't be eating it for a good long while, but as soon as I am able to eat pasta again, this will be at the top of my list!  It's "souper"  easy to make and would make a great week night dinner.

Tortellini Soup

  • Half of a yellow onion
  • 2 Cloves of Garlic
  • 1 Box of Chicken Broth
  • 1 lb of Ground Beef or Turkey
  • 1/2 Cup of Parmesan Cheese
  • 1 Can/Jar of Spaghetti Sauce
  • 1 Bag of Frozen Tortellini
  • Shredded Mozzarella for garnish 

Brown ground beef with onions. Once cooked drain and return to the pot.

Add the rest of the ingredients (except the mozzarella cheese and tortellini) and bring to a boil.

Once boiling, add tortellini boil until the pasta floats.

Spoon into bowls, top with mozzarella, serve with buttery garlic bread and ENJOY!

Tuesday, October 29, 2013

Rice-A-Roni Beef Porcupines

This is a recipe that my work BFF Christie had been talking about for months.  Her old college roomie used to make it for her.  When I heard the ingredients and the directions, I was a little weirded out by the concept, but I decided to try it out.  One night she came over for dinner and we made these delicious balls of goodness.   I will say now that this recipe is a keeper and one that I had to share with all of you.  Another great thing about this recipe is that all you need to serve with it is a veggie of your choice because the other side dish is baked inside.  Hope you enjoy!

Beef Porcupines


1 (6.8-ounce) package RICE-A-RONI® Beef Flavor

1 pound ground beef or ground turkey

1 egg, beaten

1 tablespoon vegetable oil

2-1/2 cups water


1. Combine rice-vermicelli mix, ground beef and egg. Shape into twenty 1-1/4-inch meatballs.

2. In large skillet, over medium-high heat, brown meatballs in oil; drain.

3. Slowly stir in water and Special Seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 30 minutes or until meatballs are cooked.