Mug Cake

I got this recipe HERE. This is "user friendly" for phase 3.

Ingredients:

• 2 T almond meal/flour
• 1 T cocoa
• 3 pks of stevia
• 3 T half & half or cream
• 1 T coconut oil - melted
• 1 Egg

Directions:

1. Mix dry ingredients in a mug.
2. add wet ingredient & stir thoroughly.
3. Put in microwave for 90 secs or longer depending on strength of microwave.
   

Number of Servings: 1

Maria's Popeye Cake

This recipe was published on the HCG Difference Facebook page. I haven't tried it yet, but I'm excited to give it a go!

Ingredients:

• 1 Box Chopped Spinach ~ squeezed dry
• 8 eggs (can substitute more egg whites if egg yolks cause stall)
• 3 Tbls Fat Free Cocoa
• 2/3 cup Almond Flour or ~ Coconut or Quinoa Flour for Phase 2 (VLCD)
• Stevia to taste
• Peppermint oil/extract, or other flavoring (optional)

Instructions:

1. Mix spinach and eggs in bowl.
2. Mix Cocoa powder and Flour in separate bowl.
3. Combine dry ingredients with spinach and eggs mixture.
4. Add Stevia and Peppermint oil/extract (or other flavoring)
5. Bake in a 9x13 non-stick baking dish. (Lightly greased if Phase 3- Maintenance)
6. Bake at 300 degrees until firm to touch.
7. Cool and cut into small squares and refrigerate.

Phase 2 ~Approx 1/4th of a 9x13 pan is equivalent to 1 protein and a vegetable.
Phase 3 ~ can be used as breakfast bars or snacks. Great for traveling!

Peppermint Bark

Makes 2 1/4 pounds or one 11x17 in sheet

2 Pounds White Chocolate(Not white chocolate chips. I buy Merckens white or dark chocolate which is designed for candy making. They have a much better flavor than the Wiltons chocolate wafers.)

12 Large Candy Canes (6 oz crushed candy)

1/2 teaspoon peppermint Oil (Not extract)

Directions:

1. Line an 11x17 in. baking sheet with parchment, and set aside.

2. In a double boiler, melt white chocolate, stirring constantly.

3. With a chef knife or meat tenderizer, pound candy canes in 1/4 in pieces. Don't crush too much so that you have peppermint powder.

4. Stir pieces of candy canes (reserve a little to sprinkle on top) and peppermint oil into melted chocolate. Remove from heat, and pour evenly. Sprinkle remaining peppermint pieces on top. Chill until firm, 25 to 30 min. Break into pieces, and serve. Store in airtight container in the refrigerator.