hCG Classic Meatballs and Spicy Marinara

Classic Meatballs and Spicy Marinara (Low Carb, Paleo, HCG P2)

Ingredients for the Meatballs

500gms lean ground beef

2 small – medium onions caramelized

8 egg whites

2 Tbs granulated garlic

salt and pepper to taste

Ingredients for the marinara sauce

2 cans low sodium Tomato Sauce

2 cans Diced tomato

1 Tbs crushed red chili flake

1 tsp granulated garlic

(optional )1 ¼ tbs italian seasoning

1 bay leaf

salt/pepper

Instructions

  1. In a large mixing bowl, combine onions, garlic and egg whites with ½ tsp salt and pepper mix well.
  2. Add in beef and mix until all ingredients are combined. Do not over mix as it will toughen the meat.
  3. Roll meatballs portion 2 tbs per ball
  4. In a large heavy bottom pan, sear meatballs making sure to brown on all sides and fully cooked (6-10 minutes
  5. In a large pot combine all ingredients and bring slowly to simmer and season.
  6. Simmer on low with lid for 15 min and adjust seasoning if needed.
  7. Serve warm.

Notes

You can freeze meatballs by themselves or with the sauce. We like to place ours on a sheet pan and freeze them individually.

hCG Asian pan fried Barramunda with Bok Choy

Pan Fried Barramundi with Bok Choy and Vinaigrette

or an Asian-inspired seafood dish, try this succulent Pan Fried Barramundi served with Bok Choy and Vinaigrette

Ingredients Asian Vinaigrette

Asian Vinigarette

1 tbsp light soy sauce 1 tbsp fish sauce 2 tbsp Chinkiang vinegar juice of half a lime 1 tbsp mirin 4 birds eye chillies, finely diced 1 long green chilli, finely diced 2 cloves garlic, finely chopped 4 coriander stems, finely chopped 2 slices ginger 2 spring onions,

Shiitake Mushrooms

finely sliced Shiitake mushrooms 100g shiitake mushrooms, quartered 1 tbsp coconut oil

Fish

Barramundi 4 x 250g fillets of barramundi, skin on 2 tbsp coconut oil

Bok Choy

Braised Bok Choy 2 tbsp coconut oil 4 bunches bok choy, outer leaves removed, halved lengthways 3 slices ginger 3 tbsp light soy sauce

To serve bean sprouts long red chilli, finely sliced coriander leaves salt and pepper, to seaso

Steps:

  • For the Asian Vinaigrette, place all ingredients and 2 tablespoons of water in a small bowl and stir well to combine. Season to taste and set aside.
  • For the Shiitake Mushrooms, heat coconut oil in a large frypan over high heat. Add mushrooms and cook, stirring occasionally, until golden and tender. Season, remove from heat and set aside in the pan to keep warm.
  • For the Barramundi, season the barramundi fillets with salt and pepper on both sides. Heat a large frypan over a medium heat. Fry the barramundi, skin side down, until the skin is crispy, about 2-3 minutes. Turn the fillets over and fry until just cooked through, about 1-2 minutes. Remove from pan and set aside on a warm plate.
  • For the Braised Bok Choy, heat a large frypan over medium heat. Add coconut oil and place bok choy, cut side down, in the pan. Cook until caramelised, about 1-2 minutes. Turn the bok choy over, add the sliced ginger and soy sauce to the pan with a little water if necessary. Cover and steam until tender and liquid has evaporated, about 2-3 minutes.
  • To serve, remove ginger slices from Asian Vinaigrette and discard. Place bean sprouts in a pile on each plate. Arrange 2 bok choy halves and a few quarters of Shiitake Mushroom next to the bean sprouts. Place a piece of the Barramundi on top of the bean sprouts. Garnish with red chilli and coriander leaves. Serve immediately with the Vinaigrette on the side.

P2 Peppermint Chocolate Latte


INGREDIENTS

1 cup black coffee
1/4 cup almond milk
1/32 tsp peppermint extract
1/4 tsp chocolate extract

INSTRUCTIONS

  1. Prepare 1 cup of coffee the way you prefer.
  2. In a separate mug, pour almond milk and heat in a microwave for 8-10 seconds till room temperature. Add in 1 scoop stevia powder and use a milk frother to foam the milk for 1 minute.
  3. Pour the frothed milk on top of the coffee. Enjoy with a spoon!

hCG Green Jasmine-Mint Iced Tea With Lemon

  • PREP TIME 10 minutes
  • TOTAL TIME 2 hours 10 minutes

RECIPE HIGHLIGHTS

NUTRITIONAL INFORMATION

Makes: 8 servings, about 1 cup each

  • Calories46
  • Fat0 g
  • Saturated fat0 g
  • Mono Fat0 g
  • Cholesterol0 mg
  • Carbohydrates13 g
  • Dietary fiber0 g
  • Protein0 g
  • Sodium5 mg
  • Sugars12 g
  • Potassium39 mg

Here we balance the mildly grassy flavor and slightly astringent mouthfeel of green tea with honey and lemon. Oversteeped green tea can be bitter, so don’t brew it any longer than 3 minutes. And be sure to steep in simmering water: water that looks like it’s steaming, with little bubbles, but not boiling.

INGREDIENTS

  • 1/4 cup loose green jasmine tea, or 12 green jasmine tea bags
  • 1/2 cup fresh mint leaves, plus more whole sprigs for garnish
  • 4 cups simmering water
  • 1/2 cup lemon juice
  • 1/3 cup honey
  • 4 cups cold water

INSTRUCTIONS

  1. Steep loose tea (or tea bags) and mint leaves in simmering (not boiling) water for 2 to 3 minutes.
  2. Strain the tea (or remove tea bags and mint leaves) and pour into a large pitcher. Stir in lemon juice and honey until the honey is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with mint sprigs, if desired.

hCG Orange Ginger Chicken

Introduction

1 protein and 1 fruit
Number of Servings: 1

Ingredients

  • 100g chicken – cut into chunks
    •black pepper
    •orange – cut in 1/4s
    •2-3 cloves minced garlic
    •1 T fresh ginger root (about 1/2″-1″ long piece, peeled & minced)
    •1/2 t basil
    •juice of half lemon


Directions

1. Preheat pan over MED heat.
2. Sprinkle chicken with pepper.
3. Add chicken to pan and stir fry until brown on all sides, about 5-10 mins.
4. Add garlic and cook for 1 min.
5. Squeeze juice of orange quarters over chicken.
6. Peel & separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir
well.
7. Cover and simmer for about 20-30 mins

Number of Servings: 1

hCG Diet Dragon Fruit Smoothie

This Dragon Fruit Smoothie is jam-packed with antioxidants, and is incredibly easy to make. I love how vibrant the color is, especially since it makes my kids want to drink it, too!

  1. Add raspberries, dragon fruit, blackberries, yogurt, chia seeds, lime, and ginger to blender container. Add milk, cover, and blend on high until smooth.
  2. Pause to scrape the sides of the container with a spatula as needed.
  3. Pour smoothie into a glass and top with additional chia seeds and berries if desired.

hCG Cucumber Dill Salad

This recipe is safe for Phase 2 of the HCG Diet and counts as 1 veggie serving.

This is a ‘customer favorite’ because it’s so crisp and fresh. A lot of dieters like this recipe because it amps up the flavor of the otherwise boring cucumber and reminds them of pickles and summer-time. We hope you like it!Ingredients

  • 1 large cucumber (about 2 cups when chopped)
  • 1 tsp apple cider vinegar
  • 1 tsp dill seasoning, fresh or dried
  • 1-2 packets powdered stevia* (or to taste)
  • ¼ tsp freshly ground black pepper (or to taste)
  • ¼ tsp sea salt (or to taste)

Instructions

  1. Start this recipe by washing the cucumber. This is an important step, especially if you do not by organic produce. Wash off as much pesticides and chemicals as possible. If the cucumber still has a waxy coating, you may want to peel the cucumber before making this recipe.
  2. Slice the cucumber lengthwise into quartered sections. Chop the long cucumber pieces into ¼-inch chunks (see the photo for example). Set aside.
  3. Add the rest of the ingredients: apple cider vinegar dill seasoning, stevia, sea salt or himalayan salt pepper in a small bowl.
  4. Stir together until the powered stevia is completely dissolved into the vinegar.
  5. Place the cucumber into the mixture, gently stir.
  6. Add more salt and pepper, if desired.
  7. Serve and enjoy!

Recipe Notes

This recipe is also great to make ahead and refrigerate for later because as this recipe chills, the vinegar acts as a pickling agent. Just make the day before, cover, and place in the fridge and the next day you will have a cold, pickle-like cucumber dish that will delight your taste buds.

hCG Phase 2 Naartjie Grilled Chicken

INGREDIENTS
50g
 coconut oil
1¼ tsp ground cumin
2 tsp chopped sage
1 tsp chopped rosemary
4 naartjies
1 whole chicken
Salt and black pepper
6 baby red onions, quartered
2 tbsp honey, warmed
1 cube chicken stock

METHOD
1.
 Preheat oven to 220°C. Combine the coconut oil, cumin, sage, rosemary and zest of 1 naartjie. Rub all over the chicken, then season.
2. Slice one naartjie in half and stuff in the cavity. Slice another into segments (skin on) and place in a deep roasting dish along with the red onions. Place the chicken on top and place in the oven. Roast for 15 minutes before turning the temperature down to 180°C. Continue to roast for a further 15–25 minutes.
3. Meanwhile, combine the honey, juice of the remaining naartjies, chicken stock, salt and pepper in a bowl. Brush over the chicken 10 minutes before removing from the oven.
4. Create a neat slit next to the bone of the chicken’s leg, if the juices run clear, it is done. Remove from the oven and wrap in tinfoil. Leave to rest for 20 min before carving.

hCG Diet Phase 2 Creamy Lime Coleslaw


INGREDIENTS
4 cups coleslaw mix
1.5 cups fat free greek yogurt
3 tbsp lime juice
1/4 tsp lime zest
3 tbsp fresh chopped cilantro
1 scoop powdered stevia or to taste (1/32 tsp per scoop)
1/8 tsp black pepper
1/2 tsp himalayan salt
1/4 cup green onion chopped

INSTRUCTIONS

  1. In a small bowl, mix Greek yogurt, lime juice, lime zest, cilantro, stevia extract, pepper and salt.
  2. Place coleslaw mix in a large bowl and add yogurt mix. Toss to evenly coat coleslaw in the dressing.
  3. Divide into two bowls and garnish with chopped green onion

RECIPE NOTES

Add grated apple to the mix to make a complete protein, veg, fruit meal

Sweet And Crunchy Salad with Cottage Cheese and Mandarins – Bettabods Phase 2 Recipe

INGREDIENTS

  • 1 cup cottage cheese (100g per 3.5 oz) fat-free
  • 1 cup celery diced
  • 1 cup mandarin  diced
  • 1/16 tsp powdered stevia
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Mix cottage cheese, stevia, cinnamon, nutmeg and vanilla in a medium bowl
  2. Fold in celery and clementines
  3. Serve chilled.

NOTE:

This salad can be made with any of the allowed fruits on the Bettabods Diet Protocol.