hCG Phase 2,3,4 Savoury Cheese and Chive Waffles

by In Breakfast Tagged , , , , , , 13 Comments

This is one of my most favourite weekend breakfast recipes.  I love waffles, and I just absolutely love this brekkie!

INGREDIENTS

1 cup processed, raw cauliflower (should resemble coarse crumbs)
1 cup processed mozzarella shredded cheese
1/3 cup Parmesan cheese/shredded
2 eggs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbsp chives
fresh parsley, optional
sun-dried tomatoes, optional

COOKING METHOD

Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.

Makes 6 waffles.

hCG Phase 2 CILBIR (Poached eggs with garlic yoghurt and paprika sage)

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CILBIR (Poached eggs with garlic yoghurt and paprika sage)

“I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner Read More

hCG Phase 2 Fennel, caper and smoked salmon Fritatta

by In Breakfast, Main Meals Tagged , , , , 6 Comments

FENNEL, CAPER, AND SMOKED SALMON FRITTATA

BASIC FRITTATA

Preheat the oven to 200°C. Heat 2 t coconut oil in a 22cm non-stick cast-iron pan over a medium heat.
Beat 4 free-range eggs (4 whites 2 yolks – for 2 people), season and pour into the pan.

Cook for 2 minutes, then add the topping of your choice.

Place into the oven for a further 3–5 minutes, or until set and golden brown. Serves 2.

Scatter 2tspns over fritata and season.

Serve hot topped with 4–6 smoked salmon ribbons and a handful of crisp shaved fennel.

Drizzle with a little coconut oil (optional).

hCG Phase 2 Fennel, caper and smoked salmon Fritatta

by In Breakfast Tagged , , , , Leave a comment

Image result for fennel caper and smoked salmon frittata

FENNEL, CAPER, AND SMOKED SALMON FRITTATA

BASIC FRITTATA

Preheat the oven to 200°C. Heat 2 t coconut oil in a 22cm non-stick cast-iron pan over a medium heat.
Beat 4 free-range eggs (4 whites 2 yolks – for 2 people), season and pour into the pan.

Cook for 2 minutes, then add the topping of your choice.

Place into the oven for a further 3–5 minutes, or until set and golden brown. Serves 2.

Scatter 2tspns over fritata and season.

Serve hot topped with 4–6 smoked salmon ribbons and a handful of crisp shaved fennel.

Drizzle with a little coconut oil (optional).

hCG Phase 2 CILBIR (Poached eggs with garlic yoghurt and paprika sage)

by In Breakfast Tagged , , , , Leave a comment

CILBIR (Poached eggs with garlic yoghurt and paprika sage butter)

CILBIR (Poached eggs with garlic yoghurt and paprika sage)

“I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner Read More

hCG Phase 2 Egg stuffed green peppers

by In Breakfast

Takes 5 minutes to make, and it is a tasty and filling breakfast fit for a king or queen.

INGREDIENTS

  • 1/2 medium (approx2-3/4″ long,2-1/2″ dia) Green Peppers
  • 1 tbsp Coconut Oil
  •    1 cup Baby Spinach
  •    1 cup chopped Mushrooms
  •    2 large Eggs (Whole but use only 1 yolk please)
  •    28gms mozzarella

DIRECTIONS

  • Cut bell pepper in half.
  • Slice small slice off the bottom so it will stand up right.
  • Place in a pan with a small amount of water and steam over medium heat until the pepper is tender.
  • Set aside on a serving plate.
  • Sauté1 cup spinach and the mushrooms in a small amount of oil until wilted, add eggs and cheese
  • Cook until eggs are barely set with a creamy texture (do not over cook) and season with salt and freshly ground black pepper.
  • Spoon the egg mixture into the pepper and serve immediately.

hCG Phase 2 CILBIR (Poached eggs with garlic yoghurt and paprika sage)

by In Breakfast Tagged

“I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner.

SERVES 2

INGREDIENTS:

  • 2 garlic cloves, very finely slivered
  • 2½ cups plain, Greek-style yoghurt cups
  • 2–3 Tspns white wine vinegar
  • 4 very fresh free-range eggs (we recommend Woolworths’ organic or indigenous eggs), cracked into small
  • 2 Tspn Coconut Oil
  • Fresh or dried sage or Italian parsley a few leaves (crumbled if dried)
  • 1 Tspn smoked Spanish paprika
  • Himalayan salt and freshly ground black pepper, to taste
  • Melba Toast or Grissini Bread sticks for serving

COOKING INSTRUCTIONS

  • Stir the garlic into the yoghurt and spread over two plates to form little beds for the eggs. Boil a small saucepan of water, add the vinegar and gently lower the first egg into the water. Feel free to do the whirlpool thing if you like, but it never seems to make a difference to my poaching endeavours.
  • Keep the water on a low boil and cook each egg for about 3 minutes (for soft-yolk eggs), keeping the others warm under a lid on a warm plate.
  • While the eggs are cooking, melt the coconut oil in a pan, stir in the sage leaves (if they’re fresh, fry them until crispy) or parsley, add the paprika and remove from the heat.
  • Remove the eggs from the saucepan using a slotted spoon and place on the yoghurt. Spoon the paprika-sage oil over the eggs, season and eat with your melba or grissini sticks.