Barramundi 4 x 250g fillets of barramundi, skin on 2 tbsp coconut oil
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
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.
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.
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
Steep loose tea (or tea bags) and mint leaves in simmering (not boiling) water for 2 to 3 minutes.
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.
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
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
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)
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.
Slice the cucumber lengthwise into quartered sections. Chop the long cucumber pieces into ¼-inch chunks (see the photo for example). Set aside.
Add the rest of the ingredients: apple cider vinegar dill seasoning, stevia, sea salt or himalayan salt pepper in a small bowl.
Stir together until the powered stevia is completely dissolved into the vinegar.
Place the cucumber into the mixture, gently stir.
Add more salt and pepper, if desired.
Serve and enjoy!
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.
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.