hCG phase 2 3 4 Pan seared Halibut with Ginger Mango Salsa and Cilantro Sauce

Ginger Mango Salsa

1 mango, peeled and diced

½ small red onion, finely chopped

1 teaspoon fresh grated ginger

2 garlic cloves, minced

½ red bell pepper, finely chopped

Juice from ½ a lime

1/2 a bunch of cilantro, diced

In a medium sized mixing bowl, mix together the above ingredients and set aside.

Cilantro Sauce

½ cup homemade fat free mayo

½ cup cilantro

1 teaspoon cumin

2 teaspoons lime juice

Hot sauce to taste – I use Peri Peri but you can use whatever suits you

In a food processor or blender add all of the above ingredients and blend together until smooth.

The Fish 

1 kg halibut (Or however much you want to make!  One kg serves 10 adults.)

2 tablespoons of coconut oil

Sea salt and black pepper to taste

1. Season both sides of the fish filets with salt and pepper.

2. Heat the coconut oil in a large pan over medium to medium high heat.

3. Once the oil in the pan is nice and hot, place the fish filets in the hot coconut oil in and cook for 3-4 minutes per side

4. Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.

As always, Enjoy!!

hCG Phase 2,3,4 Ground Beef With Sliced Bell Peppers

This is a meal I eat from time to time, not very often. It is perfect if you have some spare ground beef laying around.

Ingredients: Coconut Oil, Onions, Ground Beef, Spinach, Spices and a Bell Pepper.


  • 1. Cut an onion in little pieces.
  • 2. Put coconut oil on pan, turn up the heat.
  • 3. Add onion to pan, stir for a minute or two.
  • 4. Add ground beef.
  • 5. Add some spices (I use a spice mix, but salt and pepper work fine).
  • 6. Add spinach.
  • 7. (Optional) If you want to spice things up a bit, add some black pepper and chili powder.
  • 8. Stir fry until ready, serve with a sliced bell pepper.

hCG Phase 2 3 4 Moroccan Meatballs

Morocco has long been on my list of must-visit countries. Twisty alleys, markets crowded with vendors, scampering trained monkeys… I need to see it all.  The country sits in the northwestern corner of Africa, and the influence of Arab and Moorish invaders can be tasted in traditional Moroccan cuisine. Lucky us! Spices like aromatic cinnamon, cumin, and paprika are prevalent, along with herbs like mint and parsley. These meatballs are seasoned with essential Moroccan spices, then simmered in tomatoes that cloak them in a sauce that tastes like mystery and adventure.



1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon Himalayan salt

1/4 teaspoon ground black pepper

1 kgs fat free minced beef


1 tablespoon coconut oil

2 medium onions, diced (about 2 cups)

2 garlic cloves, minced (about 2 teaspoons)

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon ground black pepper

2 medium tomatoes, diced (about 2 cups)

1 1/2 cups water

2/3 cup low sodium tomato paste

1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

garnish: 1/4 cup roasted pistachios, chopped



In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.


Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.


Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the tomato paste and stir-fry 1 minute. Add the water, chopped tomatoes, and parsley to the pan and stir to combine.


Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios. Bonus points if you serve them on top of Oven-Roasted Cauliflower Rice.


hCG Sirloin Steak and Tomato Kabobs


  • 100gms of extra lean sirloin steak
  • 2 tbsp of oregano
  • Pinch of salt
  • 2 fresh cloves of garlic
  • 1 tbsp of vinaigrette dressing
  • 1 large tomato

Preparation Steps

  1. Cut the steak into 1-inch size cubes
  2. Using a garlic press, press the cloves of garlic or you can also finely chop the garlic.
  3. Place the cubed steak and the vinaigrette dressing in a bowl. Cover and let marinate for one hour or for a more intense flavor you can marinate it overnight.
  4. Cube the tomato into pieces
  5. Place the sirloin steak chunks and the tomato on the kabob skewers. Alternative steak with tomato.
  6. You can either grill the kabobs or you can bake them in the oven until fully done.
  7. Serve the kabobs immediately or refrigerate them and use them for future meals.

hCG Crock Pot Italian Beef

This one super delish recipe and great for the winter months and a great Sunday lunch treat too


  • 1.3kg Rump Roas
  • 1 sodium free can tomato sauce (no sugar added variety)
  • 2 1/2 cups water
  • 1/2 teaspoon himalayan salt
  • 1 teaspoon pepper
  • 1 teaspoon parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon basil◦1 teaspoon oregano
  • Dash Worcestershire sauce (Low sodium)
  • Dash soy sauce (Low Sodium)
  • 1 package Italian salad dressing mix (Low SodiumCooking


  • Put roast in crock pot.
  • Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil.
  • Remove from heat and pour over roast in crock pot.
  • Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake meat apart and continue cooking.
  • Serves 6 – 8. Approx. 1 gram per serving.

hCG Steak & Veggie Stirfry


  • 45 grams steak, sliced into
  • ¼” thick strips
  •    2 tablespoons coconut oil
  •    1 cup red onion, julienned
  • 1½ cups of broccoli, chopped
  •    1 cup red bell pepper, julienned
  •    1 tablespoon sesame seeds
  •    3 tablespoon green onion, chopped
  •    ¼ cup water chestnuts, sliced


  • 2 tablespoons coconut aminos {can be found in gluten-free aisle}
  •    2 tablespoons warm water
  •    2 garlic cloves, minced
  •    ½ teaspoon fresh ginger, grated


  • Cut steak into 4 large equal sections.
  • Next, cut against the grain to slice each section into 1/4″ strips.
  • Heat a large skillet or wok over medium high heat.
  • Add 2 tablespoons of coconut oil.
  • Place the steak in the skillet and let brown on all sides, about 2-3 minutes.
  • Remove the steak and set aside.
  • Next add, 1 cup of julienned red onion,
  • 1 1/2 cups of chopped fresh broccoli.
  • Next add, 1 cup of julienned red onion,
  • 1 1/2 cups of chopped fresh broccoli, and 1 cup of julienned red peppers. {if you want to change up the veggies here thats fine, just make sure you have 5 cups}
  • Saute for 5 minutes. In the meantime, in a small bowl combine 2 tablespoons of coconut aminos {use this instead of soy sauce, can be found in gluten free aisle}
  • 2 tablespoons of warm water,
  • 2 minced garlic cloves, and 1/2 teaspoon of grated ginger.
  • Whisk together. Add the meat and sauce into the pan with the vegetables, toss and heat through for 2 minutes.
  • Top stir fry with 1/4 cup of sliced water chestnuts,
  • 3 tablespoons of chopped green onions, and 1 tablespoon of sesame seeds. Serve!

hCG Blackened Fish


  • 4 red snapper fillets or 4 other firm fish
  • Pinch of himalyan pink salt
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried thyme•1 Teaspoon dried parsley flakes
  • 1 Teaspoon dried basil
  • 1 Teaspoon cayenne pepper (or depending on how hot you want it)
  • 1 Teaspoon fresh ground black pepper
  • 4 Tablespoons Coconut oil


  • Combine all spices/dry ingredients in a bowl and mix well.
  • Spread the spice mixture onto a flat plate.
  • Press the fish fillets firmly into the spices, coating both sides.
  • Heat the oil until almost smoking in a large heavy skillet. Cook the fish about 2 1/2 minutes on each side for fillets less than 3/4 inch thick.5.Increase time slightly for thicker fillets.

hCG Grilled Fish in Foil


  • 450gms fish fillet (Fresh or Frozen)
  • 2 tablespoons coconut oil
  • 1⁄4 cup lemon juice
  • 1 tablespoon parsley, Chopped
  • 1 teaspoon dill weed
  • 1/2 teaspoon pink himalayan salt
  • 1⁄4 teaspoon pepper
  • Paprika
  • 1 medium onion, Thinly Sliced


  • On 4 large oiled squares of heavy-duty aluminum foil, place equal amounts of fish
  • In small saucepan, melt oil; add lemon juice, parsley, dill weed, salt and pepper
  • Pour equal amounts over fish
  • Sprinkle with paprika; top with onion slices
  • Wrap foil securely around fish, leaving space for fish to expand
  • Grill 5 to 7 minutes on each side or until fish flakes with fork
  • Refrigerate leftovers.