P2 Salsa Scrambled Eggs

Quick, yummy breakfast that counts for 1 protein and 1 fruit or vegetable serving.

Salsa Scrambled Eggs

4 Egg Whites and 1 Yolk, beaten
2-3 Tbsp Salsa

Scramble eggs until almost done to your liking, and mix in salsa.  Easy!

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P3 Muffins (Banana Walnut)

There are endless combinations of fruits (and veggies!) you could use in these muffins, so here is the basic recipe. Feel free to sub fruits and veggies however you like and leave me a message in the comments if you come up with a great combination!

Note: Bananas have a high sugar content, so use caution if you are early in Phase 3 or sensitive to sugar. I know many HCGers who have no trouble eating bananas in Phase 3, but use caution if you haven't tried them.

Banana Walnut Muffins

Preheat oven to 350* and line or grease muffin tin. This recipe makes 12 regular size muffins or 24 mini muffins.

1/4 cup Flax Seeds, ground (or use a little less flax meal)
1 cup raw Almonds, ground (or use a little less almond meal/flour)
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt

Mix the above ingredients until well blended. Then add:

1/4 Butter, melted (or oil if you prefer)
1 Egg
25 drops
2 Bananas, very ripe (mash first if you are mixing by hand)
1/2 cup Walnuts, crushed

Divide batter into prepared muffin tin and bake for about 25 minutes or until muffins are turning brown on top and spring back when you press on them. Let cool completely.

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P3 Muffins (Banana Apple Blueberry)

There are endless combinations of fruits (and veggies!) you could use in these muffins, so here is the basic recipe. Feel free to sub fruits and veggies however you like and leave me a message in the comments if you come up with a great combination!

Note: Bananas have a high sugar content, so use caution if you are early in Phase 3 or sensitive to sugar. I know many HCGers who have no trouble eating bananas in Phase 3, but use caution if you haven't tried them.

Banana Apple Blueberry Muffins

Preheat oven to 350* and line or grease muffin tin. This recipe makes 12 regular size muffins or 24 mini muffins.

1/4 cup Flax Seeds, ground (or use a little less flax meal)
1 cup raw Almonds, ground (or use a little less almond meal/flour)
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt

Mix the above ingredients until well blended. Then add:

1/4 cup Butter, melted (or oil if you prefer)
1 Egg
25 drops Liquid Stevia
1-2 Bananas, very ripe (mash first if you are mixing by hand)
1 Apple, peeled, cored and diced
1 cup Blueberries (I recommend the small frozen kind, rinsed and patted dry)

Divide batter into prepared muffin tin and bake for about 25 minutes or until muffins are turning brown on top and spring back when you press on them. Let cool completely.

Other ideas:

Bananas and Strawberries
Bananas and Walnuts
Shredded Zucchini

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P3 Chocolate Waffles

Would you believe this waffle is sugar-free and grain-free?

I made waffles for my family and our guests, and was wanting one of my own, so I threw this together. The batter is very thin when you pour it into the waffle iron, but the eggs puff right up. I loved it! This would also make a good dessert. :)

Chocolate Waffles

2 Eggs
1 Tbsp Milk
1 tsp Olive Oil
1/2 tsp Vanilla
15 drops Liquid Stevia
1/8 cup Coconut Flour
1/8 cup Cocoa

Combine wet ingredients together, then add coconut flour and cocoa and mix well with a fork to break up any lumps. Pour into a preheated greased waffle iron and cook until done, 3-4 minutes.

Serve with sliced strawberries and whipped cream, if desired.

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P3 Breakfast Pizza Quiche

This is a recipe my mom found and made for breakfast while I was visiting. It was delicious!


Breakfast Pizza Quiche

4 oz Cream Cheese
4 Eggs
¼ cup Parmesan Cheese
1/3 cup Heavy Cream
½ tsp Oregano
2 cups Shredded cheese (colby jack or your favorite)
1 clove Garlic, crushed
1 Roma Tomato, sliced
1 cup Mozzarella Cheese
Chopped onions, green pepper, mushrooms, spinach or your favorite toppings

Preheat oven to 375* and grease a 9" glass baking dish.

Beat cream and eggs until smooth. Add cream cheese, parmesan and spices. Mix in shredded cheese and press into the bottom of the glass dish as the "crust". Bake for 30 minutes.

Top with tomato slices, mozzarella cheese, and other toppings as desired. Bake 10 minutes more until bubbly and brown. Slice and serve.

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P2 Scrambled Eggs with Tomato

Thank you to my friend Sharon-anne, who blogs about HCG here, for this amazing breakfast idea. I loved it!

Scrambled Eggs with Tomato

4 Egg Whites and 1 Yolk, beaten
1/4 cup Diced Tomato (I used canned)
1-2 cloves Garlic, minced
2 Tbsp Onion, minced
Salt and Pepper to taste

Cook tomato, garlic and onion together until the onion is done. Add eggs and scramble until cooked the way you like.

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P2 and P3 Scrambled Eggs Florentine

This is one of my favorite breakfasts, since way before I started HCG. I'm including two versions - one for P2 and one for P3.

Scrambled Eggs Florentine

Phase 2 version

4 Egg Whites and 1 Yolk, beaten
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 cup Baby Spinach

Mix all together. Heat pan and cook as you would scrambled eggs, until cooked as desired.


Phase 3 version

1 Tbsp Butter
2 Tbsp Onion, chopped
1 clove Garlic, minced
3-4 Eggs, beaten
1 Tbsp Parmesan Cheese, grated
2 Tbsp Mozzarella Cheese, grated
1 cup Baby Spinach

Cook onion in butter until caramelized, adding garlic toward the end. Mix Eggs, cheeses and spinach together and cook in onions/butter until eggs are cooked as desired.

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P3 Spinach Ricotta Bites from Weelicious

I fell in love with this recipe from Weelicious and was very happy when I realized I could eat it on Phase 3! Alexa is also a big fan of these bites. Check out Weelicious for some really great recipes whether you have kids or not. I actually get 24 bites from this recipe.

Spinach Ricotta Bites (Makes 20 Bites)

2 Tbsp Butter
1 Small Yellow Onion, chopped
1 Garlic Clove, minced
2 Large Eggs, Beaten
1 Cup Ricotta Cheese (low or full fat ricotta will work)
1/2 Cup Mozzarella Cheese, shredded
1/2 Cup Parmesan Cheese, Grated
1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained WELL (I use my hands to squeeze as much liquid out of the spinach as possible)
1/4 Tsp Salt

1. Preheat oven to 350 degrees.
2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
3. Add the garlic and cook an additional minute then set aside to cool.
4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
6. Pour the mixture into lightly greased mini muffin cups.
7. Bake for 20-25 minutes or until the filling is set and golden on top.
8. Serve.

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